HOMEMADE CHICKEN LUNCHEON MEAT RECIPES

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More about "homemade chicken luncheon meat recipes"

LUNCHEON MEAT RECIPE - SIMPLE CHINESE FOOD



Luncheon meat recipe - Simple Chinese Food image

Red meat is an important source of iron for babies. Today’s luncheon meat is very soft and does not require too much chewing. It is suitable for babies over 1 year old. Make luncheon meat once and store it in the refrigerator. Next time, you can steam a piece and mix it with other complementary foods for your baby. You can also fry it. Dad grapefruit and I often put it in hand cakes, steamed buns, breads, and hamburgers. Yeon, the shabu-shabu is delicious too~

Taste: It's similar to ham, and kids will love it~~

The red yeast rice powder I made by myself is not as "red" as the ones sold outside, but it tastes absolutely good. The girl from the Appearance Party just put a little red yeast rice powder. Red yeast rice powder is not a pigment, but a fermented product. There are also certain nutritional drops~~

Small highlights
1. The finer the minced meat is, the more delicate it tastes.
2. The meat must be stirred with water and starch, so that the luncheon meat will be easy to chew, and the meat will not be firewood.

Provided by Five meals a day

Total Time 15 minutes

Yield 2

Number Of Ingredients 10

About 500 grams Minced pork
30g Starch (put in the batter)
1 piece Egg (put in the batter)
40 grams Water (put in the batter)
3 grams Jiang Rong
15 grams chopped green onion
6 grams salt
6 grams Sugar
6 grams No added soy sauce
6 grams Corn oil

Steps:

  • Mix starch, eggs, and water, and stir to make a smooth batter.
  • Put the meat and all seasonings into a blender and beat into a delicate meat paste. The whole lean meat doesn't taste as good as a little fat.
  • Pour the mashed meat into the batter, mix and stir well.
  • Use chopsticks to stir in a circle in one direction. Stir for about 4 minutes. The mold can be coated with a little oil to prevent sticking (the LOCK&LOCK box I use). Pour the meat paste into the mold, compact it with the back of a spoon, and smooth the surface.
  • Wrap it with tin foil or heatable plastic wrap to prevent water vapor from entering during the steaming process. After the water boils, put it in a steamer and steam for 40 minutes.
  • After cooling, take it out from the mold and slice it.
  • You can freeze it if you can't finish it, and heat it up when you want to eat it. If you keep refrigerated, eat it within 3 days.

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