Krill Luncheon Meat

Krill Luncheon Meat

1. Prepare all the ingredients, use half a pack of krill kernels, one pack is 200 grams, the flour and corn starch are weighed separately, and the flour is just plain flour.

2. Wash the shallots and chop them into fine pieces. Put the diced pork, krill, shallots, and salt into a meat grinder. If you feed them to a one-year-old child, you need to use a meat grinder to beat them more delicately without adding ginger .

3. This is minced meat, the finer the whipping, the better.

4. Mix flour and cornstarch, add clean water and stir to make a fine batter. Pick it up with chopsticks as shown in the picture.

5. Put the minced meat into a bowl, pour in the well-mixed batter, and stir vigorously in one direction with chopsticks.

6. Separate the egg yolk and egg whites, put the egg whites into the well-stirred meat, add vegetable oil, and continue to stir.

7. The stirred meat is very delicate and smooth

8. Put them into two small molds and fill them up to eighty points; the molds are non-stick, so there is no need to brush the oil. Without this kind of rectangular container, you can use a bowl.

9. Cover the container with plastic wrap, steam in a pot on cold water, and steam on medium heat for 20 minutes after boiling.

10. After steaming for 20 minutes, remove the plastic wrap, stir an egg yolk and pour it on the surface of the two containers respectively, cover the pot and continue steaming for 5-10 minutes.

11. After being steamed, let it cool, and then it can be removed from the mold. When eating, slice it and eat it directly, or fry it again. It can be eaten anyway.

Tips:

The minced meat must be whipped very delicately, and the krill meat itself has no fishy smell, so there is no need to put ginger or ginger powder.
After steaming, it can be sliced and eaten directly. The next day, you can fry or steam it.