Preparation method and recipe of luncheon meat, preparation method of luncheon meat

Make your own luncheon meat at home, no molds or casings, simple and delicious, no additives.

Ai Xiaoliang said food.

Many people like to eat luncheon meat, and there are a lot of practices, luncheon meat whether it is breakfast, stir-fried, cold salad is very delicious, there is a homemade luncheon meat want to give the babies Amway, the method is simple and delicious, and they do it without additives, it is also rest assured to eat, the elderly and children can eat, in the recent popular words, that is, the children next door are hungry and crying.

At the beginning, prepare the ingredients you need, you need 3 tofu skin, ginger, green onions, of course, pork is indispensable to make luncheon meat, if you like to eat thin, prepare thin, but it is recommended that a little fat is still a little more delicious, and finally in the preparation of tin foil, when the ingredients are ready, we will start to make, first chop the pork and then add ginger and green onions to chop together, until the meat is minced, this step is the most laborious step. After chopping, season the meat puree, put five-spice powder, thirteen spices and light soy sauce, add a little dark soy sauce to add color, cooking wine and sesame oil, and then add two spoons of salt and stir clockwise, and finally add an appropriate amount of starch to continue to stir evenly.

After stirring, take out a piece of tofu skin, smear a layer of meat filling on the top, and then put a layer of tofu skin after smearing evenly, just like that, after all is done, the final must be the meat filling on the top, after all is done, roll up the tofu skin, try to roll it up a little tighter, after rolling it, smear the meat filling on both ends, and finally wrap it with tin foil, close the mouth on both sides like the white rabbit milk candy, and put the cold water in the pot to steam for 30 minutes, take it out and peel off the tin foil after steaming, and finally let it cool at room temperature.

After cooling, you can eat it with a knife cut into slices, and you can eat it with a sauce based on your own taste, or you can eat it like this, it is very delicious, it is really better than buying it outside, because it is made by yourself without additives, so it is particularly reassuring to eat, suitable for all ages! How did you learn it? Bookmark it and try it out!

Pay attention to Xiao Liang, Xiao Liang will take you to talk about different food.

Luncheon meat

Material:Pork belly, ginger, green onions, salt, chicken juice, oyster sauce, red yeast rice noodles, tapioca flour.

Production process:

1. Prepare a piece of pork belly, cut the pork belly into small pieces, cut a few slices of ginger and green onions, put them together in a meat grinder or food processor to puree the meat, if you can't beat it, you can add a little water to it and continue to stir.

2. After the pork belly is beaten into a delicate meat puree, put the meat puree into a bowl, add two or three tablespoons of edible salt to the meat puree, squeeze some chicken juice into it to make it more fragrant, put a little oyster sauce into it, add a small spoon of red yeast rice noodles into it, and stir it with chopsticks in one direction.

3. Get a bowl, pour half a bowl of water, add some tapioca flour and stir well, here the meat puree is a catty, use 125 grams of tapioca flour, add it to the meat puree in three times, and fully stir it in one direction each time.

4. After the tapioca flour water is added to the meat puree, quickly stir the meat puree vigorously to make the meat puree fully strengthened, and the more vigorous the meat puree, the more elastic and strong the luncheon meat will be.

5. Put the stirred meat puree into a high-temperature container, poke the meat puree a few times with your hands, discharge the air in the meat puree, make the meat puree more compact, smooth the meat puree, don't fill it too full, just 90% full.

6. Cover the top of the meat puree with plastic wrap, use a toothpick to evenly tie some small holes on the top of the plastic wrap, after the water in the pot boils, put the meat puree on the pot and steam it over high heat for 40 minutes.

7. After 40 minutes, the luncheon meat will be steamed, the fragrance is particularly strong, and the luncheon meat is also particularly elastic.

Ingredients: 600 grams of pork.

Salt 12 grams.

Fuel consumption 12 grams.

Cooking wine 12 grams.

Caster sugar 8 grams.

Essence of chicken 2 grams.

Onion powder 1 gram.

Garlic powder 1 gram.

Angelica dahurica powder 1 gram.

Red yeast rice powder 1 gram (optional).

Starch water cornstarch 50 grams.

30 grams of pea starch.

Water 220 grams.

Corn oil 20 grams.

The practice of homemade luncheon meat.

Starch water: Corn starch, pea starch, and water are stirred together, refrigerated and set aside!

Please click Enter a description.

Wash the pork and stir it with a meat grinder.

Please click Enter a description.

Place the processed meat sauce in the cooking machine, add salt and stir until the meat is sticky.

Please click Enter a description.

Add oil, cooking wine, sugar, chicken essence, onion powder, garlic powder, angelica powder, and red yeast powder (optional) to the meat sauce after strengthening, and continue to stir until the meat is sticky.

Please click Enter a description.

Add a small amount of starch water and stir vigorously.

Please click Enter a description.

Add corn oil and stir well.

Please click Enter a description.

Place the stirred meat sauce in a glass bowl, press it tightly with a spoon and seal it with tin foil.

The inner wall of the glass bowl needs to be wiped with oil to facilitate demoulding, and it doesn't need too much, just wipe it all up.

Every time you put in the minced meat, you have to press it tightly, otherwise there will be a lot of pores.

Don't overfill, eight points full is about the same.

Please click Enter a description.

After the water boils, put it in a glass bowl covered with tin foil and steam it for 40 minutes.

Please click Enter a description.

Remove and let cool thoroughly, then put in a bag and refrigerate overnight, then remove the slices.

Please click Enter a description.

Slices of bread go to the edge. Homemade luncheon meat, sliced lettuce, washed. The bread is topped with tuna salad dressing, topped with a slice of luncheon meat and lettuce, covered with another slice of bread, and finally cut in half.

Tuna salad dressing:

Open the canned tuna, drain it and pour it into a bowl, add the boiled eggs and cooked potatoes to mash it, add the salad dressing and stir well.

Please click Enter a description.

Tips: The temperature of the mixing process should be controlled at 15-18 degrees, as high temperatures will affect the taste.

Here's how luncheon meat is made:Ingredients: 500 grams of pork.

Excipients: 1 small green onion, 1 small piece of ginger, 100 grams of corn starch, 1 teaspoon of salt, 3 grams of sugar, 3 grams of Sichuan pepper powder, 3 grams of pepper, 1 tablespoon of oyster sauce.

Steps: 1. Stir the pork into a puree.

2. Finely chop the green onion and ginger, put it in the meat puree and mix well.

3. Add salt, sugar, peppercorns, pepper and a tablespoon of oyster sauce and mix well.

4. Mix the cornstarch and a small amount of water into a paste, pour it into the meat puree in batches, pour a little and grasp it with your hands before pouring.

5. After pouring the starch paste, repeatedly grasp the meat puree evenly until it is fine and greasy to lubricate.

6. Put the meat puree into a container, press it by hand, and smooth the surface.

7. Cover with plastic wrap.

8. Put it in a steamer, steam it over high heat for about 40 minutes, and steam it until it is fully cooked. The prepared luncheon meat can be sliced and eaten directly, or it can be cooled, stir-fried, or made into soup.

9. Finished products. <>

Here's how luncheon meat is made:

Ingredients: 1 chicken breast, 25 grams of whole egg mixture, chives, chives, 10 grams of chives, 10 grams of shredded ginger, 40 grams of water, 10 grams of starch, 3 grams of salt, 1 spoon of oyster sauce, 1 spoon of light soy sauce, 3 grams of caster sugar, 1 egg yolk, 10 grams of flour.

1. Cut the chives into segments, then put them in a bowl with the ginger shreds, and soak them in 30g of water for 10 minutes.

After a few minutes, pour the soaked green onion and ginger water into a food processor (do not pour in the green onion and ginger), then pour the chicken breast, whole egg mixture, starch, salt, oyster sauce, light soy sauce and caster sugar into the machine and beat well.

3. Prepare a square high-temperature container, and then brush the container with a layer of edible oil to prevent sticking.

4. Then we pour the beaten chicken puree into the container and use a spoon to smooth it out as much as possible.

5. Cover the container with high-temperature cling film, prick a few holes in the cling film and send it into the steamer, cover the lid, turn to medium heat and steam for 18 minutes.

After a few minutes, take out the container, stir 1 egg yolk, 10 grams of water and 10 grams of flour, then pour it into the container, and finally send it to the steamer again, and steam it over medium heat for 5 minutes.

The recipe and recipe for homemade luncheon meat are as follows

Recipe: 500 grams of pork hind leg, 5 grams of salt, 5 grams of chicken essence, 3 grams of white pepper, 5 grams of thirteen spices, 10 grams of green onions, 5 grams of ginger, a little Sichuan pepper, two eggs, 50 grams of corn starch.

Steps: 1. Peel the hind leg meat and remove the fascia, then cut it into small pieces, add 5 grams of salt and stir evenly for later use. The fascia in the pork must be removed, otherwise it will affect the taste; Adding salt in advance can make the pork more slimy, which is conducive to the formation of luncheon meat in the later stage.

2. Cut the green onion into sections, cut the ginger into slices and put it in a bowl, add a little peppercorns, then add about 50 grams of boiling water, soak and dry for later use.

3. Put the salted meat pieces into the food processor and start stirring.

4. After the meat pieces are crushed, add 5 grams of chicken essence, 3 grams of white pepper, and 5 grams of thirteen spices, and then pour all the water soaked in advance, except for Sichuan pepper, into the food processor, and continue to stir, so that the meat filling absorbs all the seasoning and water into it.

5. Then beat in two more egg whites, add 50 grams of corn and orange starch, continue to stir, and keep the egg yolk for later use.

6. Stir the meat filling until it is sticky and strong.

7. Put the remaining egg yolk in a bowl, add a small spoon of flour and a small spoon of starch and stir well, stir into a viscous yogurt-like shape.

8. Prepare a clean container, brush a layer of cooking oil on the bottom, put the stirred meat filling into the container, press with a spoon to compact the meat filling. It is best to use a rectangular container here, so that the luncheon meat is more neat.

9. Add an appropriate amount of water to the steamer, boil the meat filling in a pot on water, and keep steaming over high heat for 25 minutes.

After a few minutes, turn off the heat, pour off the grease and moisture from the surface, and spread the prepared egg yolk evenly over the luncheon meat.

11. Wrap with plastic wrap to prevent water vapor from entering, put on the steamer, and steam over high heat for about 5-10 minutes.

12. Steam until the luncheon meat is completely cooked and the egg yolk on the surface is completely set, then turn off the heat and remove from the pot, change the knife after cooling, wrap it in plastic wrap and put it in the refrigerator for refrigeration, and take it as you eat.

Precautions: 1. To make luncheon meat, a set of good tools is indispensable, which can save a lot of time and effort, and Dongling wireless blender is a very good choice. Wireless design, more convenient to use; 6 seconds to grind meat, saving time and effort; Food-grade material, easy to clean, no taste.

2. It is best to choose hind leg meat for luncheon meat, and the pork skin and fascia should be removed.

3. Be sure to whip the meat filling to the end, so that the steamed luncheon meat will taste delicious and easy to form.

4. The time of steaming luncheon meat should be adjusted according to its thickness, and the thickness of about 3 cm can be steamed for about 30 minutes.

The recipe and recipe for homemade luncheon meat are as followsIngredients: 500 grams of minced pork, 30 grams of starch, 30 grams of flour, 1 egg, 60ml of water, appropriate amount of minced green onion, 2 grams of pepper, 6 grams of salt, 15ml of light soy sauce, 10 grams of sugar, 2 grams of red yeast powder, appropriate amount of sesame oil, appropriate amount of peanut oil, 1 tablespoon of cooking wine, 3 grams of five-spice powder.

Step inspection: 1. Add minced green onions, salt, pepper, five-spice powder, light soy sauce, cooking wine, red yeast powder, sesame oil, peanut oil, and sugar to the meat filling and stir well.

2. Mix the flour, starch, water and eggs and add them to the meat filling.

3. Stir until the meat is firm.

4. Find a container and smear it with an appropriate amount of cooking oil.

5. Put the minced meat in and smooth it out.

6. Cover the surface with tin foil and put it in a steamer to steam for 40 minutes.

7. After steaming, let it cool and put it in the refrigerator overnight, and you can slice it and eat it the next day. Before eating, you can fry Yihui next to it, or eat barbecue or hot pot.