Name: Luncheon Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g (the ratio of lean to fat is 7:3) Minced pork; 60g corn starch; 60g Flour; 2 pcs egg; 5s Shiitake Mushrooms; 1 small piece ginger; 3 pieces shallot; 1 tsp salt; 1/2 a teaspoon Sugar; 1/2 a teaspoon Thirteen incense; 1 tsp Soy sauce; 2 tsp Oyster sauce; 30g Cooking oil; 2 tsp Cooking Wine; 120g water

Luncheon Meat

by Gourmet temptation to greedy cats

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

For the luncheon meat and ham in the store, the merchants added a lot of additives and spices for the convenience of preservation. Homemade luncheon meat, without any additives, has a delicate texture, fresh taste, delicate flavor, healthy and delicious. "

Luncheon Meat

1. Wash the soaked shiitake mushrooms, ginger, and green onions (white onion), cut into pieces, and put them in a mixer to beat them into a puree.

2. Separate egg white and egg yolk.

3. Mix corn starch, flour, egg white, and water to form a batter.

4. Put the minced pork, shiitake mushrooms, ginger, green onions, salt, sugar, thirteen incense, dark soy sauce, oyster sauce, cooking oil, and cooking wine into the batter. Stir in one direction until it is strong.

5. Put the stirred meat mash into a gauze mold, compact it, apply some oil on your fingers, and smooth the surface of the meat mash.

6. Cover with gauze or tin foil. After the water is boiled, put it in a steamer and steam for 35 minutes on high heat until it is ripe.

7. Take out the container, evenly brush the egg yolk liquid on the luncheon meat, and steam it for 5 minutes until the egg yolk is solidified. Brushing a layer of egg yolk liquid will make the surface of luncheon meat more elastic and richer in taste and nutrition. Of course, it does not matter if it is not brushed.