Name source
1937, American Jay homer invented a food called Spam, which means canned food with spices and ham. At that time, lunch was only common in the middle class and upper class, and the general working class did not have the habit of eating lunch. However, at the luncheons held by government officials and company executives, spam became very popular, and the word lunch meat gradually appeared. When Spam was introduced to Chinese mainland, canners translated Spam into lunch meat based on lunch meat, which became the origin of the word lunch meat.
Nutritional value of luncheon meat
The main nutritional components of lunch meat are protein, fat, carbohydrate, nicotinic acid and so on. , mineral sodium and potassium content is high.
How to make lunch meat delicious?
The practice of luncheon meat
Ingredients: pork stuffing, lunch meat, lake, sugar, salt, concentrated chicken juice.
Exercise:
(1) Starch, sugar, salt and lunch meat seasoning are added to the meat stuffing (one bag can make three kilograms, but I only use half of the meat stuffing), and I also put a few drops of concentrated chicken juice.
(2) Add water to the meat stuffing and stir it in one direction.
(3) Take a live cake model (mainly because there is no suitable basin at home, so I suddenly thought of this, the bottom is alive, so it is convenient to take the finished product).
(4) Steam in a steamer for 40 minutes. I used a pressure cooker and steamed it for only 20 minutes.
note:
(1) Meat stuffing is three points fat and seven points thin, and it smells better when steamed.
(2) The inner wall is evenly coated with a layer of salad oil, which is also done to prevent the meat stuffing from touching the basin wall, and the finished product is easier to demould.
Lunch meat practice daquan
Fried luncheon meat with leek
Ingredients: lunch meat 100g, leek 100g, the lunch meat is cut into small strips, and the leek is washed, drained and cut into small pieces.
working methods
(1) Put a little oil in the pot, heat it, add the lunch meat, and fry it slowly until golden brown;
(2) After turning over, slowly fry until golden brown;
(3) Add leek and stir-fry over high fire;
(4) Season with salt and cut the leek into sections.
Meat bread
Ingredients: high-gluten flour 195g, yeast 3g, warm water 100g, sugar18g, salt 2g, butter 15g Ingredients: moderate amount of lunch meat, a few pieces of laver, and appropriate amount of egg liquid.
Exercise:
(1) After basic fermentation, divide into 9 equal parts, round off, and relax for 10 minute.
(2) Rub the dough into a teardrop shape, roll it flat, put the lunch meat at one end, roll it up and close it.
(3) Finally, ferment to twice the size, sweep the egg liquid, paste laver as decoration, and put it in a preheated oven 180 degrees for about 18 minutes.
Fried broccoli with luncheon meat
Ingredients: lunch meat 1 can, cut into strips, broccoli 200g, broken into small flowers, 2 pieces of red pepper and 2 pieces of yellow pepper, cut into pieces and colored with a little oil.
Exercise:
(1) Bring the pan to medium heat. When it is 60% hot, pour in the lunch meat strips and stir-fry evenly, about 1-2 minutes, then add the broccoli and stir-fry.
(2) Stir fry for about 5-6 minutes, then add red pepper and yellow pepper and stir fry evenly.
Lunch meat sushi
Ingredients: lunch meat, corn, seaweed.
Accessories: rice
Exercise:
(1) Put the plastic wrap in the lunch meat box, then put the rice in and press it.
(2) Spread a layer of corn, cover it with a layer of rice, and press it, or directly mix the corn into the rice, and then take out the plastic wrap together with the rice.
(3) Slice the lunch meat, do not fry it, cover it with rice and tie it tightly with seaweed.
How to open the canned lunch meat?
Usually this kind of can is equipped with an opening tool.
Take a closer look
There is a small screwdriver with transparent glue on it, and the middle of the top of the screwdriver is empty.
Look at the side of the can again. There is a small crack with a thin strip inside.
All you have to do is insert the spare parts into the empty part at the top of the screwdriver and start turning the screwdriver. In this way, along this seam, the can was opened.
If it is a can without a pull ring or screwdriver, use a can opener, which is on the multi-function knife. If there is no knife, you can only use a screwdriver and a hammer. Put the screwdriver vertically on the surface of the can and beat it along the edge with a hammer. Because the tin of the can is very thin, it will be knocked open bit by bit by a screwdriver. And made a cross on the surface of the can with a corner of the kitchen knife, and then lifted the iron sheet.
Precautions for luncheon meat
After opening the canned lunch meat, try to eat it immediately.
A small amount of preservatives-sodium nitrate and sodium nitrite were added to the luncheon meat. These salts are harmful to human body. Eating too much will make human blood lose its oxygen transmission ability, thus causing tissue hypoxia damage. Especially in the case of gastrointestinal dysfunction and excessive proliferation of nitrate-reducing bacteria in the intestine, eating too much lunch meat or lunch meat with sodium nitrite residue exceeding 0. 1% can cause symptoms of nitrite poisoning, such as headache, drowsiness, vomiting, abdominal pain, fever and shortness of breath, which is more harmful to children. Therefore, lunch meat should not be eaten more. Adding a small amount of sodium nitrate and sodium nitrite to meat products can play an antiseptic role. In addition, under acidic conditions, sodium nitrite will be reduced to nitrous acid, which will react with heme and myoglobin in fresh meat, making the meat become a pleasant rose red.
Lunch meat is suitable for people:
Most people can eat it; Obese people, children, pregnant women and diabetics are not suitable for eating.