Homemade Luncheon Meat Food

HOMEMADE LUNCHEON MEAT

Steps:

• The pork is chopped into puree with a knife and beaten repeatedly with the back of the knife. Chop the green onion and ginger finely, add to the minced meat and chop repeatedly.
• Add the seasonings to the minced meat and beat them repeatedly in one direction. Add starch, mix well, and let stand for 20 minutes. Wrap it with a drawer cloth, put it in the mold, and press it repeatedly.
• Steam the pot on high heat for 20-25 minutes, take it out, uncover the tray cloth, brush the egg yolk, and steam for another 5 minutes. Take it out, turn it over, uncover the bottom of the cloth, brush the egg yolk all over, and steam for another 5 minutes. Out of the pot and let cool

HOMEMADE LUNCHEON MEAT

Steps:

• Set aside minced pork.
• Scallion ginger spare.
• Put the minced pork and green onion ginger into a blender to make a puree. The mixer is relatively small and can be beaten several times. Pay attention to the allocation of green onion and ginger.
• The state of the flesh is shown in the figure.
• One egg, separate the egg white and the yolk.
• Add egg white to the starch, then add clear water, and stir until it can flow down slowly in the picture. Be careful not to agglomerate.
• Add thirteen incense, pepper powder, salt and sugar to the mashed meat, and then add starch paste.
• Stir the mashed meat evenly with your hands. It is best to beat it to make the meat elastic.
• Put the mashed meat on the gauze and do a plastic surgery. You can press it with a kitchen knife.
• Wrap it tightly with gauze and steam it on high heat for half an hour.
• Spread the egg yolk on the surface while it is hot, and continue to steam for 10 minutes to get out of the pot.
• Let cool and slice.

HOMEMADE LUNCHEON MEAT

Steps:

• Prepare pork, luncheon meat seasoning and water
• Wash the pork, remove the skin, remove the fascia, and cut into small pieces. (It turns out that I cut too much, so it's better to dice.)
• Take 130 grams of luncheon meat seasoning and add 350 grams of water and mix thoroughly
• Pour the cut pork into the cup of the wall-breaking machine (don't beat the pork too much at one time, it is not easy to stir, and the load on the machine is also large, it is best to beat it in two or three times, remember!)
• Then add the tuned luncheon meat seasoning
• Beat twice with the sauce stall (if it is not easy to stir, assist the cooking stick.)
• Until the meat is stirred into a mashed meat (the thinner the mashed luncheon meat, the better the taste.)
• Put the meat mash in a greased or oiled paper container, press the surface flat, if there are big bubbles, use a bamboo stick to tie it
• Put it in a steamer and steam over medium heat for one hour
• When the time is up, let it cool a little and take out a button and it will come out. You can see that the steamed luncheon meat has expanded a lot, right? In the past, ordinary meat grinders did not have this effect. It's good to slice and eat after cooling, or to make soup in a hot pot. It tastes great in toast the next day

LUNCHEON MEAT PATTIES

Steps:

• Peel and thickly slice the potatoes. Cook them in boiling, salted water for 10 minutes, until soft. Drain them and mash well.
• Peel and finely chop or grate the onion. Chop the luncheon meat.
• Mix together the potato, onion, luncheon meat, and bind together with the well-beaten egg, adding sufficient egg to hold it all together. Season with the salt, pepper, and herbs. Form the mixture into 3-4 equal portions. Shape each into a ball and then flatten to form 'beefburger' shapes about 3/4in (2cm) thick.
• Heat the oil and butter in a frying pan, and fry over a moderate heat for 3-4 minutes, turning to cook both sides, until crisp and golden brown. Serve with fresh or fried tomatoes and/or a couple of fried eggs, if you're really hungry.