Tender Luncheon Meat

Flavor: Savory; Cooking Method: Steaming; Time: One hour; Difficulty: Moderate.

Detailed Steps for Cooking Tender Luncheon Meat

Remove the fascia on the chicken breast with a small knife.

Cut into large cubes.

Grind in two batches in a meat grinder to a fine meat paste.

Add some cold water, then grind in the meat grinder again.

The ground meat paste should be sticky and fine.

Transfer the ground meat paste to a large bowl.

Add 3 egg whites, oyster sauce, sugar, salt, honey, black pepper powder, crushed black pepper, cornstarch, and some cold water into the meat mixture.

Beat vigorously with an electric egg beater; if strong enough, can be beaten by hand; beat until the seasonings are fully integrated with the meat paste, and the meat can stick together, creating a smooth and elastic luncheon meat; add cold water in small amounts multiple times.

Line the bottom of a non-stick cake mold with baking paper, spoon an appropriate amount of meat paste into the mold, spread evenly in a layer, then spoon in a new layer of meat paste; layering can reduce air bubbles in the meat paste, making the texture more compact.

Cover with plastic wrap, place in a steamer over cold water, steam for 30 minutes after the water boils.

Beat 3 egg yolks, drizzle over the surface.

Return to the steamer, steam for another 10 minutes.

Remove from the steamer and let it sit for 5-10 minutes.

Remove from the mold easily, peel off the baking paper from the bottom.

After cooling, cut into pieces or slices, for neater shapes and slices, refrigerate before cutting.

Tender Luncheon Meat, with a delicate texture, and rich in nutrition!