How to make meat floss at home, how to make meat floss by yourself?

How to make homemade meat floss at home.

You can also make delicious meat floss at home, and you don't have to worry about whether the meat you buy outside is fresh, the preservatives added, the expiration date, etc., and it is also very affordable to make it yourself.

Ingredients recipe calories: 545 (kcal).

Ingredients: 300g of lean meat

Method steps.

The lean meat is washed and cut into pieces, about 2cm thick.

Put water in the pot, add ginger slices, green onions, star anise, cooking wine, and hawthorn, hawthorn stew is more likely to rot. The water boils, and the lean meat is poured in.

Cook for about 30 minutes, and when you can insert the lean meat with chopsticks, it means that you are ready. Drain and let cool. In order to speed up the cooling of the meat and absorb the water. Turn on the fan and blow and blow.

At this point, the meat is already relatively fluffy. We can tear it by hand, or with the help of a rolling pin, roll it out piece by piece, and then tear it by hand to make it even finer and broken.

Quickly roll out the meat flat, then tear it with your hands: repeat. Tear and tear, and finally all the pieces of meat were made like this by me.

Put a little oil in the pan, not too much, low heat, pour in the torn meat floss, and stir-fry quickly. This will remove the moisture from the shredded meat.

After stir-frying for about 30 minutes, the meat is relatively dry and fluffy, at this time, you can put a small amount of chicken powder, salt, sugar, light soy sauce, I made the original meat floss. If you like other flavors, you can also add five-spice powder, curry powder, etc.

Add all the seasonings and stir-fry for about 3 minutes, and it's done. It's ready to be served. Allow to cool and serve. If you can't finish it at once, you can put it in a bottle and put it in the refrigerator, and taste it when you are hungry.

Precautions. Choose lean meat to make meat floss, don't use fatty meat, and travel when the fat meat is fried, so as not to make the meat floss drier.

When cooking lean meat, hawthorn is added to make the meat more fluffy.

Boiled pieces of meat, with the help of a rolling pin, can make the shredded meat thinner and finely chopped.

When frying shredded meat, be sure to low heat, too high heat will make the shredded meat paste the pot.

Categories: Life >> Food Cooking.

Problem description: oh my god!

Analysis: How to make meat floss?

Meat floss is a famous specialty in China, which is rich in nutrition, delicious and easy to carry. Meat floss is made by removing water from lean meat, so the lean meat of livestock and poultry can be processed into meat floss. Among them, pork, beef, and chicken are the most. The processing method is:

1.Processing of raw Kai loin. Remove bones, skin, fat, tendons, connective tissue, etc., and then cut the lean meat into strips along the fiber lines, and then cut it horizontally into short strips 1 inch long.

2.Ingredient standards. There are many ingredient standards for meat floss, for example: 50 kg of lean meat, 2 kg of rice wine, 11 kg of soy sauce, 60 grams of fennel, kg of sugar, and kg of ginger.

3.Cook the meat and sauté dry, put the cut meat in a pot, add the same amount of water as the meat, and then process it in three stages. The first stage is to boil the lean meat, to boil it over high heat, after boiling, skim off the floating oil foam, the meat fiber can be separated by itself when pulled hard, indicating that the meat has been cooked, at this time you can add seasonings, and continue to cook until the soup is almost dry.

The second stage is the stir-frying stage, at this time, it is advisable to use a medium heat and stir-fry while pressing the loose pieces of meat with a spatula. Be careful not to fry too early or too late. If the frying pressure is too early, the meat pieces are not rotten and are not easy to be crushed, and if the frying pressure is too late, the meat pieces are too rotten, and it is easy to produce the phenomenon of scorching pot paste bottom.

The third stage is the frying and drying stage. At this time, the fire head should be small, continuous stir-frying and turning frequently, the operation should be light and even, when the meat pieces are all loose and the water is completely dry, the color will change from gray-brown to gray-yellow, and finally become a golden yellow meat floss with a special fragrance.

4.Packaging and storage of meat floss. The water absorption of meat floss is very strong, and special attention should be paid to packaging and storage, otherwise it is easy to mold and deteriorate after moisture absorption. When the meat floss is stored for a short time, it can be packed in moisture-proof paper or plastic bags. For long-term storage, it can be packaged in glass bottles and tin cans.

Make your own meat floss. The first thing to do is to choose pork tenderloin. Cut the tenderloin into small pieces.

And then. Rinse the meat well with water several times. It is best to rinse for the first time.

Put a handful of white noodles in it first. Then retort and rub, then rinse repeatedly. Wash out the blood from the flesh.

Wash the meat in a pot under cold water. Don't turn the fire on too much. Heat gradually over medium heat.

Force out all the blood and water in the flesh. When the pot is boiling, beat it with a colander to remove the foam. Blanch for about two to three minutes.

Add some salt to the blanching water. A little bit of a base. Add some green onions, ginger and cooking wine.

Super good cuts of meat. Wash again. And then.

Put it in a pot and add water. Start cooking the meat. Cook for about half an hour.

After the meat has been cooked. Remove and let cool. Tear it into small strips.

Then put it in the pot. Start stir-frying. Don't make too much fire.

After the sauce of the meat is fried dry, the moisture is dried. Ground into a powder. It becomes meat floss.

Babies with complementary foods. Give him some meat floss each time. Helps in the development of children's bones. It is also a complementary food that babies especially love to eat. You can also use the same method to make beef floss. Fish floss and so on.

Method: 1. First follow the lines of the lean pork meat, cut the meat into strips about 3 5 cm wide, blanch the water in a pot under cold water, boil the water for 5 minutes, scoop it up and clean it.

2. Put the blanched meat pieces into the electric pressure cooker, add an appropriate amount of water, green onions, ginger slices, and star anise. Cover the pot, press the broiler button, and cook for 30 minutes.

3. Cook the meat pieces, scoop them up and put them on the cutting board, pat them lightly with the back of the knife a few times, and loosen the meat pieces, and then the meat pieces will become coarse meat strips.

4. Tear the coarse meat strips into thin strips by hand, so that it is easy to absorb the flavor.

5. In a small bowl, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of corn oil, 1/2 tablespoon of sugar, pepper, five-spice powder, and half a tablespoon of salt, stirring until the sugar melts.

6. Pour the adjusted sauce into the shredded meat, put on gloves, stir evenly, pay attention to stir a few more times, try to wrap all the shredded meat with the sauce, so that the flavor can be better and the taste of the meat floss is better.

7. Do not put oil in the pot, pour in the mixed shredded meat, turn on a slight heat, stir-fry slowly, and fry the water in the shredded meat. Be patient in this step, simmer over low heat, and keep stir-frying to prevent the pot from sticking. At first, there will be bursts of heat coming out of the pot, and gradually the heat will become less and less.

8. When the pot is no longer hot, grab the shredded meat with your hands and gently rub it a few times, stir-fry while rubbing, if it is too hot, turn off the fire, not hot, and then turn on a slight heat, then rub and stir.

9. When you can see the fluffy and rolled meat floss on the edge of the shredded meat, you can turn off the heat.

10. Put the fried shredded meat in a food processor. Pay attention not to put too much shredded meat at a time, because after beating the meat floss, the body will be very fluffy.

11. Turn on the lowest setting and whip for 20 seconds. During the whipping process, it is best to shake the blender while whipping so that it is easy to whip evenly.

1. Select the material for pork floss.

The raw materials selected in pork are mainly pork and sesame seeds and some seasonings, the amount of pork is selected at about one catty, sesame seeds are selected at about 50 grams, and the oil, edible salt, light soy sauce, ginger, green onions, and cooking wine can be prepared in an appropriate amount. It should be noted here that the pork chosen must be lean meat, and it is necessary to choose fresh quality hind leg meat, only such pork can make authentic pork floss.

2. Steps of pork floss.

First of all, the prepared pork should be cut into pieces, then put it in a pot and add water to boil, blanch the pork and take it out, then put it in the pressure cooker, add water to pour the prepared seasoning into it, and then put the blanched pork pieces in, take them out after boiling, tear the boiled pork pieces into strips after cooling, and then stick some oil, put them in the pot and fry them slowly over low heat, and color them with the light soy sauce they have prepared, until the pork strips are fried to the point where the sound of "swish" appears, put the prepared white sesame seeds in, Stir-fry a little to turn off the heat.

3. Nutritional characteristics of homemade pork floss.

The pork floss made by yourself may taste faster than the one purchased from the market, but it is very hygienic, after all, it is carefully made by yourself, and the nutritional content of the pork floss made by yourself is not ambiguous, and the nutrients that should be there are sufficient trace elements and proteins.

How to make homemade meat floss steps Save the recipe to your phone.

Step 1: Wash the hind leg of the pig, remove all the fat and fascia, and leave only the lean part.

Step 2 Put the meat into the pot, add 2 green onions, 2 slices of ginger, a few large ingredients, add enough water, boil over high heat, turn to low heat and cook for 3 hours, and you can easily pierce it with chopsticks. If there is foam during the cooking process, skim it out.

Step 3: After the meat is cooked, remove and drain the water.

Step 4: Break the meat into small pieces.

Step 5: Tear into thin wires again, and try to make each one as uniform as possible.

Step 6: Stir-fry the shredded pork immediately.

Step 7Pour a spoonful of oil, about 15ml, into the pot

Step 8 Then spread the shredded meat evenly in the pan and reduce the heat to the minimum.

Step 9Add salt, light soy sauce, cooking wine, sugar and curry powder.

Step 10Keep stir-frying, and the water in the shredded meat will slowly evaporate.

Step 11 Stir-fry for about 30 minutes, until the shredded meat is getting drier and fluffier, and the color is golden brown.

Step 12 The fried meat floss should be spread out while it is hot to cool, the larger the spread area, the better, do not make the meat floss accumulate, and it can be bottled and sealed after it is thoroughly cooled.

I did it with my grandmother when I was a child.

Buy lean meat with less fascia, cut it into cubes, add water, sugar, salt, monosodium glutamate, a small amount of soy sauce, and put it together in a pressure cooker to press. The purpose of this step is to break up all the adhesions between the lean meats, and then dry up the water. Turn off the heat and use a rolling pin to break up the pieces of meat and dry the water, and slowly the meat will turn into meat floss.

Fish floss does the same.

Meat floss is a famous specialty in China, which has the characteristics of rich nutrition, delicious taste and easy to carry. Meat floss is made by removing water from lean meat, and lean meats such as pork, beef, chicken, and fish can be processed.

Ingredient formulation. Lean meat 100 kg.

Soy sauce 22 kg.

3 kg of sugar.

4 kg of rice wine.

120 grams of fennel.

1 kg of ginger.

How to make it: 1.Raw meat processing: remove bones, skin, fat, tendons and connective tissues, etc., and then cut the lean meat into strips along the fibrous lines, and then cut cross-cutting into short strips 3 cm long.

2.Cooking and sautéing: Put the sliced lean meat in a pan, add the same amount of water as the meat, and then process it in three stages.

Stage 1: Cook the lean meat. Bring to a boil over high heat, skim off the floating oil foam until the meat rots.

If the meat is not rotten and the water is dry, you can add water as appropriate. When the meat is sandwiched with chopsticks, and the meat fibers are separated by themselves, it means that the meat is cooked, so you can add the seasoning and continue to cook until the soup is almost dry.

The second stage: that is, the frying stage. On medium heat, stir-fry while squeezing the pieces of meat with a spatula. Be careful not to fry too early or too late. Because the frying pressure is too early, the meat pieces are not rotten, not easy to disperse, and the work efficiency is very low; If the frying pressure is too late, the meat pieces are too rotten, and it is easy to burn, causing losses.

The third stage: that is, the frying and drying stage. When the meat pieces are all loose and the water is completely dry, the color will change from gray-brown to gray-yellow, and finally it will become a golden-yellow meat floss with a special fragrance.

Freshly processed meat floss is stored in a pre-washed, sterilized and dried glass bottle while hot, and stored in a dry place for 6 months without spoiling. Put it in moisture-proof paper or plastic bag, and it can also be stored for a short time.

Preparation of meat floss.

1000 grams of fresh pork hind leg lean meat, 10 grams of green onion white, five-spice powder, 150 grams of soy sauce, 30 grams of rice wine, 50 grams of white sugar, and an appropriate amount of monosodium glutamate.

Wash the pork and cut it into 5 cm long thin strips and put it in an iron pot, then put soy sauce, green onion white, rice wine, and water, and it is advisable to cover the pork. Bring to a boil over a fierce fire and simmer for 20 minutes, remove the white onions, remove the foam, and then add white sugar, five-spice powder, and a little salad oil, during which the meat pieces are constantly turned to prevent burning. When there is still some water in the pot, stir it continuously with a spatula, squeeze the meat pieces, so that the water is gradually roasted dry, and the meat pieces are in the shape of silk strips, and then fry and squeeze with a spatula, and finally it is fibrous, and the meat floss is made, and it is loaded into the utensils after cooling.

Teach you how to make the meat fluffy and delicate.