How to make luncheon meat

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. Regarding this, I will introduce to you how to make luncheon meat.

1.1212 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 also taste bad.

2.2121 Cut the tenderloin into cubes so that it will be easier to mince the meat

3. Chop the diced meat into minced meat

4. Pour the chopped green onion and ginger on the minced meat and continue chopping. This way the flavor of green onion and ginger can be better integrated into the minced meat

5. Chop the green onion and ginger into small pieces. The finer the better.

6. Add an appropriate amount of cooking wine to remove the fishy smell and enhance the flavor. Mix the minced meat evenly.

7. Pour in the water starch and stir evenly. Adding water starch will make the meat filling less dry, and no more water is needed. Adding water starch can better control the consistency and make it easier to make it chewy.

8. Add 1.5 tablespoons of salt, about 5 grams, and stir evenly.

9.1 Use chopsticks to stir the meat filling in one direction until it is firm.

10.2 Add the egg white to the meat filling and save the egg yolk for later use. The egg white is wrapped around the meat filling, making it smooth and tender.

11. Prepare a piece of gauze and wet it with water so that the meat filling will not stick to it easily; pour the meat filling on the gauze

12. Wet your hands with clean water, shape the meat filling and press it with your hands. Dip your hands in clean water so that the meat filling won’t stick to them easily

13. Start wrapping the meat filling from one end of the gauze. Press the meat filling tightly so that the steamed luncheon meat is firm inside and the meat is not easy to fall apart.

14. Wrap the meat filling tightly with gauze

15. Bring the water to a boil, place the dumplings on the grate, and steam over high heat for 25 minutes. At this time, they are almost 90% cooked.

16. Remove the gauze

17. Use a brush to evenly brush the remaining egg yolk on the surface of the luncheon meat. Cover the pot and steam until the egg liquid is solidified. Apply a layer of egg liquid to make the surface of luncheon meat more elastic and richer in taste. If you don't like egg yolk, you don't need to apply it.

18. Turn the luncheon meat over and continue to apply the egg liquid. After it is evenly applied, continue to steam until the egg liquid solidifies. Take out, slice and eat

It is not difficult to understand luncheon meat, but to make it well, it requires your patience and persistence. Of course, I believe that if you persevere, you will be able to create different delicious dishes.