自家罐頭肉（Homemade canned food)

做法：

1. 五花肉先蒸15分鐘定型

2. 把上面所寫的調味料伴匀

3. 把蒸好的五花肉放入冰水冷卻一下，用廚房紙吸乾水份，切成四方形

4. 把肉丁放入調好的醬汁伴匀，再放入肉壓器皿內

5. 用80度來煮6小時（如果不用肉壓器，用一般真空袋，就可以用70度來煮，時間一樣）

6. 煮好後，先把肉壓器放入冰水3分鐘冷卻一下，就可以倒出來享用了。

午餐肉其實很容易做，坊間也很多食譜，不過用蒸的方法，肉質會變得很實及過火；但用了這個肉類壓肉器，出來的質感較像罐頭，因為與工廠一樣在罐內控溫下煮成的。而自家製沒有加入防腐劑及味增劑，所以也比較健康吧。

Spam actually is easy to make at home, there are so many recipes you can find on internet, but mostly are using steam method, it will became too tight and overcooked. However, if you are using ham presser, the result is more like canned one because it’s also cooked and control temperature inside the can. Of course, it also more healthier without nitrite and artificial flavouring.

材料 (Ingredients) ：

免治肉/梅頭肉(自行免治) (Pork Shoulder/minced pork) – 500克 (500g)

豉油 (Soy Sauce) – 1湯匙 (1 tablespoon)

胡椒粉 (White Pepper powder) – 1/2茶匙 (1/2 teaspoon)

麻油 (Sesame Oil) – 1茶匙 (1 teaspoon)

生粉 (Potato Starch) – 2湯匙 (2 tablespoon)

水 (Water) – 30ml

鹽 (Salt) – 1 湯匙 (1 tablespoon)

糖 (Sugar) – 1湯匙 (1 tablespoon)

做法 (Method) :

1. 把所以材料拌均，然後放入容器內，放在雪櫃一晚
Mix all the ingredients well and put into the ham press container, then put in the fridge overnight.

2. 預熱低溫棒至80度煮3小時，在煮的過程中，檢查罐肉溫度最少60度
Preheat sous vide cooker for 80℃, put the container in and cook for 3 hours, make sure the internal temperature not less than 60℃