Yak Luncheon Meat

Name: Yak Luncheon Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Yak meat; 10g starch; 24g water; 0.5g baking soda; 0.5g pepper; 2.4g salt; Some Cooking Wine; Some Minced Ginger and Garlic; 2g Caster sugar; 1g MSG

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In fact, it is the luncheon meat form of beef balls. The method is slightly modified and marinated in ginger and garlic cooking wine for a long time to remove the heavy mutton flavor of the yak. I didn't expect the effect to be good.
I was thinking about what mold to use to give it a square shape. I suddenly thought of the half luncheon meat box that was saved but never found useful. I used it to smear lard and fill it with meat slurry. It happened to be a box, Shino Prophet. .
How to fill and compact the meat slurry to leave no gaps is not an easy task. I thought I was almost done, and I could still see some holes when I sliced it out. How are those machine-filled luncheon meats done? "

Yak Luncheon Meat

1. Wash beef, add ginger garlic cooking wine and marinate for more than 2 hours

2. Fish out the beef and dice

3. Chopped ginger and garlic into fine paste

4. Put the ginger garlic and beef diced into the food processor and beat into a meat slurry

5. Add each seasoning

6. Whipped evenly

7. Pour water into the starch

8. Mix into a homogeneous starch paste

9. Pour into the meat slurry in batches and beat

10. Beat until the meat pulp is firm

11. Pour into the luncheon meat box, fill and compact

12. Put it in the boiling water pot

13. Steam on medium heat for 15-20 minutes

14. Out of the pot

15. Buckle out

16. Slice and plate

Tips:
The beef is fully whipped to have a chewy texture.
When installing the mold, try to fill and compact as much as possible so that the steamed meat will not have too many holes.
Grease the box in advance to facilitate demoulding.