What dishes can be cooked with luncheon meat, and what dishes are delicious to fry with luncheon mea

Luncheon meat is a type of minced meat that is compressed, and the most common ingredient is pork or beef. Luncheon meat tastes similar to sausages and can be eaten as is, or cooked again. Because it tastes similar to sausages, it is also possible to substitute luncheon meat for sausages when cooking, and there are many ways to do so.

So, what dishes are good for stir-fried luncheon meat? Let's take a look.

1. Luncheon meat can be eaten directly in a can.

This is of course the simplest and most classic way to eat.

2. Instant noodles. It's as easy as the first way to eat. Cut the luncheon meat into cubes and add it directly to the instant noodles. If you're not afraid of trouble, add an egg and boil it better. This is the famous "egg noodles" of Hong Kong tea restaurants.

3. Mix the salad.

The ingredients of the salad can be added or removed freely, such as cucumbers, potatoes, tomatoes, onions, carrots, bell peppers, lettuce, lettuce, etc. Here are just the simplest combinations.

Ingredients: 1 luncheon meat, 2 cucumbers, 2 potatoes, salad dressing.

Method: 1) Remove the slices of the potatoes, cut them into small pieces, pass the water, boil them in a pot of salted water for two minutes, remove them, and cool them;

2) Cut the luncheon meat into small pieces, remove the cucumber without peeling, and cut it into small pieces as well;

3) Mix the three things, add the salad dressing, and mix well.

4. Sandwiches.

Many lazy people are reluctant to cook because they hate washing pots and dishes. In fact, there are some simple meals that do not need to be used at all, and the raw materials are not rare. As for the taste, it must be better than the frozen products of 7-Eleven.

Ingredients: 1 luncheon meat, a pack of sliced bread (available in supermarkets), 2 cucumbers (or 2 tomatoes), some salad dressing (preferably mayonnaise, fragrant, or tomato sauce is also acceptable).

Method: 1) Cut the luncheon meat into thick slices, and slice the cucumber obliquely (if using tomatoes, also cut thick slices);

Suggestions: 1) If you are not afraid of an open flame, you can fry the luncheon meat slices on both sides slightly to make it more fragrant. Or fry a poached egg and put it in, and it will become the famous "egg cure" in Hong Kong tea restaurant, which is even more delicious!

2) There are about a dozen slices of sliced bread in a pack, you can make a few more at a time, wrap them in plastic wrap and put them in the refrigerator, and bring one to work every day, which is a good working meal.

5. Minced meat and egg custard.

It seems complicated, but it's actually very simple, and it also doesn't need to be open-fired.

Ingredients: 1 piece of luncheon meat (no need to hear it), 3 eggs, a little chopped green onion (it doesn't matter if you don't have it).

Method: 1) 3 eggs, beat well, add the same amount of water, and beat well;

2) Appropriate amount of luncheon meat, cut into small cubes, add to the egg mixture, and add a little salt appropriately (don't add too much, a pinch is enough.) If you are not sure, you would rather add less, and you can also remedy it afterwards);

6. Stir-fried luncheon meat with chili.

It's all lazy meals just now. The next step is to move an open fire, which is a little more complicated. The principle of this dish is actually to make luncheon meat as fresh meat, in addition to chili, it can also be used.

The method of scrambled eggs with luncheon meat is still very simple, if not, just look at the introduction below.

Ingredients: 1 can of luncheon meat, 2 eggs, 2 green onions, appropriate amount of salt, appropriate amount of chicken juice.

Step 1: Prepare all the ingredients first.

Step 2: Cut the luncheon meat directly into cubes and cut the chives into chopped green onions.

Step 3: Beat the eggs directly into a bowl and stir well with the appropriate amount of salt and chicken juice.

Step 4: Heat the oil, do not need to put too much oil, put the diced luncheon meat in and stir-fry evenly.

Step 5: Pour in the stirred egg mixture, do not stir immediately, wait until the egg mixture is completely set before stir-frying.

Step 6: After stir-frying, add an appropriate amount of salt to stir and season, because luncheon meat contains a lot of salt, so you don't need to put too much salt.

The difficulty of making is almost none, but there is one more step of stir-fried luncheon meat than simple scrambled eggs, and seasonings can also be added according to your taste, such as adding garlic cloves to cut the pot, which can also make the taste better. Those who like spicy food can also add bean paste to stir-fry, but don't put too much, otherwise the fried taste will be particularly salty. You can also eat it with tomato sauce or salad dressing, the taste will be more biased towards the taste of Western food, and it is also good to eat with rice.

1. Stir-fry potatoes with luncheon meat, fry potatoes and luncheon meat separately and then mix them together and add cumin, garlic, chili, black pepper, salt and other seasonings.

2. Stir-fry green peppers and red peppers, the luncheon meat needs to be fried until golden brown on both sides, fry the green and red peppers and garlic until fragrant, and then turn in the fried luncheon meat and then put salt and taste very fresh.

3. Stir-fry cucumbers with luncheon meat, fry the luncheon meat first, then pour in the yellow flowers, add salt and flavor and stir-fry slightly.

4. Stir-fry the peas with luncheon meat, stir-fry the luncheon meat, pour in the peas, add salt and taste, add a little water to get out of the pot.

5. Luncheon meat omelette, cut the luncheon meat into slices, hollow out the middle and put it in a frying pan with a little oil, then pour the egg liquid into the hollowed out place and fry it on both sides, sprinkle with black pepper and salt and serve.

Luncheon meat is made with pork or beef. Luncheon meat is usually made from pork or beef, etc. The luncheon meat is cut into slices and can be eaten with bread, and the hot egg noodles are also delicious.

This canned food is easy to eat and easy to store because the pork is placed in an airtight jar. It is usually eaten at a picnic. In the military, luncheon meat is a must-have military item.

The origin of luncheon meat:In 1937, American Jay Hormel invented food called spam, which means canned food with spices and made from ham. At that time, lunch was only common among the middle and upper classes, and the general working class did not have the habit of eating lunch.

The luncheon party held by **** and the company's senior management is popular to eat spam, so that the term luncheon meat gradually appeared. When SPAM was introduced to Chinese mainland, canning manufacturers translated SPAM as luncheon meat, which became the origin of the word luncheon meat.

Luncheon meat can be stir-fried with potatoes, green peppers, red peppers, cucumbers, broccoli and snow peas. In addition, luncheon meat can also be used to make luncheon meat omelets, luncheon meat corn rice balls, luncheon meat sushi, luncheon meat pizza and other delicacies.

Luncheon meat can also be made with pasta and rice.

Generally, canned luncheon meat has been processed at high temperature, and it is more convenient to eat it directly.

Luncheon meat encapsulated in a fresh-keeping bag generally needs to be heated at high temperature before it can be eaten.

Preparation of luncheon meat:Ingredients: 1 small pot of luncheon meat, 2 eggs, 2 green onions, appropriate amount of salt, squeeze a little chicken juice.

1. Prepare ingredients: 1 small can of luncheon meat, 2 eggs, 2 green onions.

2. Cut the luncheon meat into small pieces.

3. Wash the chives and cut them into chopped green onions.

4. Beat the eggs and mix thoroughly.

5. Squeeze the egg liquid into 1 point of chicken juice.

6. Put an appropriate amount of salt in the egg mixture, mix evenly and set aside.

7. Put a little oil in the pot, pour in the luncheon meat and fry until fragrant, and the appearance can be slightly dry.

8. Pour in the egg mixture and fill the bottom of the pot.

9. Fry until set, then turn over and fry.

10. Fry on both sides and sprinkle with chopped green onions. The eggs have been salted, and the luncheon meat itself is salty, so there is no need to add salt before removing from the pan.

11. Fragrant, fragrant and delicious.

The home-cooked recipe for luncheon meat is as follows:

Ingredients:

400 grams of pork tenderloin, 1 egg.

Excipients:

Appropriate amount of green onion, appropriate amount of minced ginger, ingredients: appropriate amount of water starch, appropriate amount of cooking wine, appropriate amount of salt.

Directions:

Rinse the tenderloin with water to remove the grease on the surface. Remove the tendons and membranes attached to the meat, otherwise it will not only be difficult to cut, but it will also be easy to eat.

It doesn't taste good. Cut the tenderloin into cubes, so that it will be easy to chop the minced meat again. Chop the diced meat into minced meat. Pour the minced green onion and ginger over the minced meat and chop. In this way, the flavor of green onion and ginger can be better integrated into the minced meat.

Until the chopped green onion and ginger are also chopped, the finer the chop, the better. Add an appropriate amount of cooking wine, which can play a role in removing the smell and improving the freshness, and mix the minced meat well. Pour in the water starch and stir well.

Adding water starch meat filling will not be firewood, no need to add water, adding water starch can better grasp the consistency, easy to strengthen. Add 1 1/2 tablespoons of salt, about 5 grams or so, and stir well.

Add the egg whites to the meat filling carefully, and keep the egg yolks for later use. The egg white is wrapped around the surface of the meat filling, and it tastes smooth and tender. Use chopsticks to stir the minced meat in one direction until it is strong. Prepare a piece of gauze and wet it with water, so that it is not easy to stick to the meat filling; Pour the minced meat over the gauze.

Wet your hands with water, make the meat filling smooth and press it with your hands. Dip your hands in water, and it is not easy to stick to the meat filling on your hands. Start from the end of the gauze to wrap the meat filling, and the minced meat should be pressed tightly, so that the steamed luncheon meat is firm on the inside and the meat is not easy to disperse.

Wrap the minced meat tightly in gauze. Bring the water to a boil in a pot, put it on a grate, and steam it over high heat for 25 minutes.

Peel off the gauze. Use a brush to evenly brush the egg yolk left over the surface of the luncheon meat with a layer of egg wash. Cover the pot and steam until the egg is solidified.

Applying a layer of egg wash can make the surface of the luncheon meat more elastic and richer, and those who don't like to eat egg yolk can not be smeared. Turn the luncheon meat over and continue to apply the egg mixture, and after spreading evenly, continue to steam until the egg mixture is solidified. Remove, slice and serve.