How to make meat floss, how to make meat floss

Here's how to make meat floss:1. Wash the lean meat and remove the fascia and cut into small pieces.

2. Put an appropriate amount of water in the pot, and bring the lean meat to a boil under cold water.

3. Skim off the floating powder.

4. Add cooking wine, ginger slices, green onions, star anise, and cinnamon and cook for 30 minutes.

5. Drain and let cool.

6. Put it in a plastic bag and use a rolling pin to break up the meat. The broken meat is a thread, and if there are still relatively large pieces, tear them smaller by hand.

7. Put the shredded meat into a baking tray, add dark soy sauce, light soy sauce, chicken powder, salt and powdered sugar and mix well.

8. Spread the mixed shredded meat on a baking sheet.

9. Put it in the preheated oven and bake it at 190 degrees for about 20 minutes.

10. Cool and put it in a food processor to break it.

Ingredients: 500 grams of skinless pork hind leg meat, green onion segments, ginger slices, large ingredients (star anise); 15ml cooking wine, 10 grams of sugar, 20 grams of curry powder, 20ml of light soy sauce, 5 grams of salt.

Characteristic: Patience makes delicious.

Operation: 1. Wash the pork hind leg meat, remove all the fat and fascia, and leave only the lean part.

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.

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

4. Break the meat into small pieces.

5. Tear it into thin wires and try to make the thickness of each one even.

6. Stir-fry the shredded meat immediately.

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

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

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

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

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

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.

Tips: 1. It is not difficult to make meat floss, but it is very time-consuming, and the process of tearing shredded meat is the most challenging to endure [1].

2. The meat used to make meat floss should be pure lean pork hind leg meat, and the fat and fascia must be removed.

3. Do not place the torn shredded meat, and start frying immediately, otherwise it will be air-dried soon. If you can't fry it right away, put it in an airtight box and store it in the refrigerator.

5. When the fried meat floss is cooled, it must be spread out and spread out, if the meat floss is accumulated, there will be heat inside to make the meat floss soft and not fluffy.

6. The meat floss that is thoroughly cooled should be kept in a dry and sealed container and placed in a dry and ventilated place. Do not get damp and do not store in the refrigerator. Use dry chopsticks every time you use them, and do not bring in moisture.

Teach you how to make the meat fluffy and delicate.

Teach you to make your own meat floss at home.

Teach you how to make the meat fluffy and delicate.

Homemade meat floss Nutritious and hygienic additive-free homemade meat floss, easy iron supplementation for babies!

Pork floss for 10+ babies.

Prepare 500 grams of pork hind leg meat first, this meat has the most lean meat and less fat, which is more suitable for making meat floss.

We first remove the fat and fascia, then cut it into diced meat of about 2 cm, add liter of cold water to the pot, add diced meat, and add some green onions, ginger slices, and 30 grams of rock sugar. Ginger slices are added to remove the smell, green onions can be fresh, and rock sugar can make the meat more refreshing. Prepare 500 grams of pork hind leg meat first, this meat has the most lean meat and less fat, which is more suitable for making meat floss.

We first remove the fat and fascia, then cut it into diced meat of about 2 cm, add liter of cold water to the pot, add diced meat, and add some green onions, ginger slices, and 30 grams of rock sugar. Ginger slices are added to remove the smell, green onions can be fresh, and rock sugar can make the meat more refreshing.

Here's how to make meat floss:

Tools Ingredients: Pork loin (pork and plum meat), 3 slices of ginger, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 3 grams of salt, 50 grams of sugar, 30 grams of cooking oil, knives, pressure cooker, plates, plastic bags, rolling pins, small bowls, stir-fry pot, chopsticks.

1. Wash the pork plum meat and remove the fascia, (there are only 2 pieces of pork plum meat, and the pork plum meat is the best quality meat on the pig, with fat, lean and tendons.) It is the most tender meat in pork, so you should choose the best meat for yourself! ）

2. Then cut it into small strips along the texture of the meat, then put it in a pressure cooker, add an appropriate amount of water, add 3 slices of ginger, press it in a pressure cooker, and the ginger can be fishy.

3. Allow the boiled meat to cool.

4. Put the cooled meat into a fresh-keeping bag, roll it out with a rolling pin.

5. Then tear it up by hand, the more broken the better, then prepare a small bowl, adjust the next bowl, 1 spoon of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 3 grams of salt, 50 grams of sugar, stir and set aside.

6. Turn the pot on low heat, put cooking oil and cold oil in the pot, put in the shredded meat, and then pour the prepared bowl into it and stir-fry evenly.

7. After stir-frying and drying with chopsticks, turn off the heat and you can put out the trouble, and the whole process is a low fire. (If you like to eat a lot of flann, you can put it in the food processor and beat it, so that there will be more meat wool to dry.) ）

8. Meat floss can be placed in a fresh-keeping bag and sealed, whether it is for children to eat, or a spoonful of white rice porridge is very good, friends who like to eat learn it, 10 times more delicious than buying, you can choose better pork plum meat without additives to make it is very delicious.

Meat floss is a very popular snack and ingredient that is commonly used in spring rolls, dumplings, and bread fillings, among others. It is not difficult to make meat floss, but here is how to make and fight meat floss.

Preparation of materials:1Pork or beef 500 grams.

2.100 grams of sugar.

3.Light soy sauce 50ml.

4.Cooking wine 50 ml.

5.A few slices of ginger.

6.Minced garlic to taste.

7.Salt to taste.

Steps:1Wash the pork or beef and cut it into small pieces and cook it in boiling water.

2.Remove the cooked meat pieces and cut them into thin strips and set aside.

3.Add the sugar to the pot, heat over medium-low heat until the sugar begins to melt, stir constantly until the sugar turns dark brown, and continue to heat until smoke comes out and turns off the heat.

4.Add the shredded cooked meat to the pot, stir-fry slowly over low heat, add ginger slices, minced garlic, then add light soy sauce, cooking wine, salt and other seasonings and stir-fry evenly, stir-fry until the juice slowly dries.

5.After the fried shredded meat no longer contains celery water, take out the shredded meat in the pot and let it cool for later use.

6.Once the shredded meat has cooled, place it in a food processor and stir into a meat floss.

The process of making meat floss is relatively simple, just pay attention to the combination of heat and seasoning. The cooked meat floss can be stored in a crisper bag, and placed in a cool place to maintain the texture and flavor. If you make a large amount, you can divide it into multiple sachets and take out an appropriate amount each time you eat it.