Homemade Luncheon Meat
1.
The raw materials are ready: the front leg of the pig is more tender than the rear buttocks, and there is a little fat. The luncheon meat made is fragrant and non-woody; the green onion and fresh ginger can be used to remove the fishy and freshness, and the amount can be more; the egg is used to bond And the effect of swelling; starch I use kudzu root powder, which is slightly less viscous, you can use potato starch or sweet potato starch, do not use too much, so as to avoid the taste of the powder is not good; oyster sauce and black pepper powder can improve freshness and remove fishy ; Salt has the effect of removing fishy and keeping fresh, and it is slightly heavier than usual for cooking. The amount of cold water is adjusted according to the water content of the meat;
2.
Cut the ginger into fine shreds and the shallots into inch sections, put them into a large bowl, pour cold water into the onion and ginger bowl, pinch a few times with your hands to make the ginger juice and shallot juice penetrate into the water; put the onion and ginger water in the meat fillings It is fishy and fragrant, and will not be bothered by ginger and shallots;
3.
Starch, salt, black pepper, oyster sauce, 1 whole egg and 1 egg white are put into the mixing tank; the extra egg yolk is used to brush the surface of luncheon meat later to increase the color;
4.
Use a spatula to mix these materials evenly, especially if the starch is in the form of large granules, be sure to crush it with a spatula and mix it with the liquid material completely;
5.
Pour the minced meat into the starchy egg melt;
6.
Mix all the ingredients. At the beginning, the meat filling is lumpy and not smooth, so filter the green onion and ginger water and pour it into the meat filling gradually until the meat filling and all the ingredients are mixed together; emphasize: mixing paddle There are some hanging meat on the top, which is caused by not removing the clean fascia, so if you pay special attention to the delicate taste, it is recommended to take some time to completely clean the fascia;
7.
The beaten meat is moderately soft and hard, and it can stay for a while when picked up with a spatula, it sags slowly, and part of it can be hung on the spatula;
8.
Use a spatula to scoop the minced meat into the mold, gently press the porcelain solid, and smooth the surface;
9.
Put it into the steaming box at 110 degrees for 40 minutes; the two molds are not the same height, and the thickness of the meat filling is different. In order to make sure that the meat filling in the pound cake mold is also fully mature, I used a more conservative and safe time; because The water vapor in the steaming box will not drip thin on the surface of the meat, so there is no need to put on plastic wrap or cover, but if you use a large steamer, it is best to cover the mold with a plate to prevent water vapor from dripping on the meat. Surface affects appearance;
10.
When the steaming reaches 30 minutes, remove the mold containing the meat filling from the steaming box, and use a brush to brush the egg yolk on the surface of the fixed meat filling. You can brush it twice, with a certain thickness and golden color; Re-send it into the steaming box and complete the remaining 10 minutes;
11.
The steamed luncheon meat will drain a little juice. Don’t discard it. You can put the luncheon meat in a mold or take it out. Let it cool and slice it for consumption. If it can be refrigerated for several hours before slicing, the meat will be firmer, I really believe it. I was so anxious that I sliced it when it was warm.
Tips:
1. Because there are no extra preservatives and other ingredients in homemade luncheon meat, do not make a large amount at a time. It is appropriate to satisfy the family for 3-5 days. The prepared luncheon meat is sliced as you eat and stored in the refrigerator. It can be eaten cold for 3 days. If it is kept longer, it is best to eat it in a heated Cantonese style, such as boiling soup, noodles, and stir-fry;
2. The seasoning used can be adjusted according to your own taste, such as adding chili powder, pepper powder, etc.;
3. The molds should be as uniform as possible so that the maturity is the same; the steaming time should be adjusted according to the depth of the mold used and the thickness of the meat filling.
