Homemade Steamed Ham

Name: Homemade Steamed Ham
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Tenderloin; 8 Prawns; 1 piece egg; Some Green onion ginger; 20g starch; 2g Sugar; 3g salt; 2 tablespoons Soy sauce; 3g Thirteen incense; Some Green onion oil

by Xiao Bao E Niang 131425

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Homemade steamed ham, with shrimps and meat that are not greasy, healthy and delicious, no additives. Take two pieces of bread for breakfast, fry a piece of egg, put a few pieces of ham, make a glass of milk, and a comfortable and perfect breakfast. . .

Ham, made into a square shape, is also called luncheon meat. In fact, it is also an enema that is popular in the circle of friends.

When Xiaobao first added supplementary food, he often made ham for him. Later, he went further and further on the food road. Instead, there was no time to stop and make it for the baby. The reason why he did it again is because he brought Xiaoxiao in the previous paragraph. Bao went to the supermarket and saw the unnamed cod intestines, thinking that the so-called imported baby I bought at the duty-free shop liked it very much, so I bought some, but I didn’t expect Xiao Bao to have a red rash after eating. , Allergic, allergic. . . So for your baby’s health, do it yourself if you have time

Homemade Steamed Ham

1. Wash the tenderloin one piece and set aside

2. Wash the prawns and remove their coats

3. Prepare green onion, ginger, starch, egg

4. Change the tenderloin into small pieces

5. Put it in a meat grinder, add small green onions and ginger

6. Wring once in 30 seconds, beaten twice to make meat puree

7. Put the smashed prawns together with the mashed meat,

8. Chop again with a knife until it is sticky

9. Separate the egg white and egg white of the egg, dilute the starch with 50 ml of water, add to the egg white and stir well, save the egg yolk

10. Add sugar, salt, thirteen spices, light soy sauce, chopped green onion oil to the mashed meat, mix well

11. Add starch juice in portions

12. Beat until it is vigorous, beat it a few times and steam to make it more elastic

13. Brush a thin layer of oil on tin foil for easy demolding

14. Let go of the mashed meat

15. Rolled one by one into round bars like candy

16. Put it in a pot of boiling water and steam for 25 minutes

17. Take out and brush the reserved egg yolk, and steam for 5 minutes to set

18. After steaming, take it out and let cool

19. Slice and serve on a plate, and you can enjoy it with any garnish

Tips:
1. Minced meat, fat and lean pork belly can also be used
2. Before entering the pot, the mashed meat can be shaped with a fresh-keeping bowl or a mold. There are ways to focus, and the finished product will be firmer without small holes.
3. If it is wrapped in tin foil like E-Niang, it is recommended to wrap it in several layers to avoid breaking and revealing the stuffing due to excessive force.
4. After brushing the egg yolk, steam it for 5 minutes, so as not to take too long. The ham tastes old