Reading guide: Buy 2 catties of pork leg meat, teach you homemade luncheon meat, healthy and additive-free, and can be stored in the refrigerator for a week
Children love to eat pre-made processed meat products such as sausages and luncheon meat, but parents don't like to let their children eat these foods due to the problem of additives. But we can learn to make it ourselves, so that we don't have to worry about additives, and we buy high-quality meat, which is both hygienic and healthy, so that parents can rest assured and children are happy.
Today I will share the practice of homemade luncheon meat, don't look at the luncheon meat, in fact, the method is very simple, buy some pork, you can make it homemade, it is really simpler than filling sausages.
Luncheon meat can be made into sandwiches, hamburgers and other breakfasts, usually children do not like to eat buns, dumplings, pancakes, you can use homemade luncheon meat, with toast bread, made into breakfast for children, so that no additives, healthy and nutritious.
[Recipe of the day]: Homemade luncheon meat
[Ingredients]: 2 catties of pork, 160 grams of starch, 2 eggs, 160 grams of water,
[Seasoning]: 10 grams of salt, 20 grams of sugar, 3 grams of chicken essence, 1 gram of red yeast powder, 20 grams of cooking wine, 30 grams of light soy sauce, 30 grams of green onion and ginger water, 20 grams of oyster sauce.
[Steps]:
1. Prepare 2 catties of pork leg meat, then cut off the pork skin, and then separate the lean meat from the fatty meat.
2. Chop the lean meat, put it in a meat grinder and grind it into a meat filling, wash and dice the fatty meat, so that it has a grainy texture and good taste.
3. Then make a bowl of batter: add 160 grams of starch to the bowl, beat 2 eggs, pour in 160 grams of water, and then stir the batter well.
4. Mix the fatty meat and lean meat, then add salt, sugar, chicken essence, cooking wine, light soy sauce, oyster sauce and green onion and ginger water, and then add red yeast rice powder, red yeast rice powder is to make the color more beautiful, it is a natural pigment, if there is no red yeast rice powder, you can also not add it, the color will be lighter, but it will not affect the taste. Once you've added all the seasonings, stir them well and you're done.
5. Then pour in the batter, continue to stir well, and let the meat and batter mix thoroughly.
6. Prepare a mold, brush the bottom with oil, then pour in the meat filling, and then flatten it with a spoon.
7. Then wrap it in plastic wrap or tin foil, then boil water in a pot and steam it for 1 hour.
8. After 1 hour, turn off the heat, take it out to cool, then take it out of the mold and slice it.
9. Preservation method: Wrap the luncheon meat slices in plastic wrap, wrap them one by one, put them in the refrigerator for freezing, take them out at any time, and heat them up to eat, which is very convenient. You can cook a week's worth of luncheon meat at a time, so that the taste of luncheon meat will not change because it has been frozen for too long.
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