I believe that many people remember the deliciousness of the little tin can when they were children. No matter how big the baby is, it is difficult to reject the delicious taste of the luncheon meat. Bowl rice, boiled porridge, make a small cake, the next noodle, the lunch meat seems to have no contradiction with the main staple food. Every meal can be balanced and nutritious by cutting the luncheon meat and eating it with fresh vegetables. It is especially convenient and quick. It is not difficult to do it at home, and because there is no additive, the luncheon meat is the color of the meat itself, not as bright and healthy as the marketed luncheon meat.
Ginger and garlic are chopped separately and placed in a bowl.
Soak in 50 ml of water. After a while, we will use ginger and garlic to wash the pork. If the baby can't accept the taste of ginger and garlic, you can use a little lemon juice or cooking wine instead.
Beat the eggs, add 10g of ordinary flour, 20g of corn starch, 10ml of water, and mix well. Adding egg liquid can make the meat of the lunch more smooth. If the baby is allergic to the egg, you can not add it. However, it is possible to add a little vegetable oil while stirring the meat. The right amount of flour and starch can help the meat to form and keep it hydrated to avoid dryness.
Wash the peeled front leg meat with three points of fat and cut into small pieces. In addition to the front leg meat, you can also use plum meat, fat and thin, the luncheon meat made is not good.
Put it in the cooking machine and pour the ginger and garlic on the water before pouring it.
Beat into even and delicate meat. Stir as many times as possible, and the ash that stirs the meat must be delicate.
Pour out into the egg mixture and add 2g of sugar, salt and soy sauce. Salt and sugar are not only for seasoning, but also for preservation and prolonged storage time.
Use chopsticks to stir up clockwise. If you are left-handed, counter-clockwise is also possible. In general, stir in one direction, be sure to use force and ensure that all the meat is in place during this process. During the mixing process, the meat can be felt more and more viscous and tough, and it can be stirred until the meat is firm and tough.
Take a square high temperature resistant glass container and pour in the mixed meat. In order to facilitate demolding, a thin layer of vegetable oil can be applied to the periphery and bottom of the container.
After compacting the meat with a spoon, smooth the surface and seal the opening with tin foil. The meat must be compacted, otherwise it will be easy to have bubbles inside. Tin foil is resistant to high temperatures and is not recommended. It can be sealed with a flat plate to prevent steam from steaming.
Cold water pot, steamed and turned to medium heat for 35 minutes.
After taking out and releasing the mold, cut into small pieces. Mixing porridge with rice noodles is especially suitable. If you want a more beautiful color, you can add a little red yeast powder to your production, and it will be red like the marketed luncheon meat. Commercially available nitrites are also added to enhance color, which is particularly unhealthy.
The cooked lunch meat is cut into small pieces after being cooled, and sealed and sealed with a sealed bag, which can be stored for about 2 weeks. Take a small bag for cooking every time you eat it. As for the porridge noodles risotto or fried into a small cake, it depends on the baby's preferences. In addition, after the lunch meat is done, try to reduce the time of contact with the air. After a long time, it will oxidize and discolor. Although it does not affect nutrition, the color will not affect the appetite of the baby.
Luncheon meat, the “perfect army food” born in the smog of World War II, has now become a convenient and delicious food on the table. Luncheon meat is much simpler to prepare than meatloaf and meatballs, and it is suitable for preservation. It is also very convenient to mix with staple foods, so it is very good whether you are cooking at home or taking out a trip.