2011.11.5. Overcast and rainy I don't know when I started to have a lunch meat complex, and I often miss the starchy taste of that box. In this gloomy weather, I made a spicy luncheon meat with a whim, and the photo was taken with my mobile phone. I always wanted to have a good start in the kitchen, I didn't expect it to be like this. Wait for your own kitchen and start the next one. I will decorate it with my heart and take photos with my heart. Of course, the premise is to control my mouth first. I often eat half of it and think about it. Maybe I should leave it.
Pork is minced into meat, green onion, ginger and fine, starch and a small amount of water and mix thoroughly.
Separate the eggs, add the egg whites, onions, ginger, all seasonings and starch to the meat emulsion and stir clockwise.
Take a clean gauze, put the meat on the gauze, hand a little cold water, start to finish the meat stuffing, cover the pressure with gauze.
Steam on the steamer and steam for 25 minutes.
Take it out and rub the egg yolk. Steam for another 5 minutes.
Turn off the fire. Let cool and thick slices.
1. The finer the meat of the meat, the finer the meat is. 2. Before steaming, the meat is trimmed squarely, and it must be compacted (if there is no compaction, there will be loose pores in the center of the meat), use gauze padding, or hand dipped in cold water, surface Smooth shot. 3. Because you like to eat spicy, put the chili powder, you can also change to thirteen incense, allspice. 4. Starch and egg white are to increase the viscosity of the meat, and can be adjusted in moderation. Add more lunch meat tastes harder. 5. When adjusting the starch, the water should be added less and adjusted into a flowable thick batter. 6. When stirring the meat emulsion, be sure to move in one direction. 7. Do not like to eat egg skin, the step of applying egg yolk can save. If you like to eat, just apply a few layers. Ha ha