How to make meat floss Fluffy, how to make meat floss delicious and fluffy and simple

Step 1: First, cut the lean meat into cubes and boil it in water, the worse the cooking, the better, preferably the kind that crushes with chopsticks. You can put some spices that babies like in the water, and I occasionally put some ginger when I make them for Yanbao, and I haven't let go of the rest. 、

Step 2: After the meat is cooked, put it on a plate to cool, and then start to tear it by hand, the more broken and smaller the better, this is a long process, you need to be patient to finish it, I tear it not particularly fine every time, because it can be processed later.

Step 3: Air-dry the torn meat floss or put it in a pot and slowly dry it over low heat, remember that the fire should not be too big, otherwise it will be mushy.

Step 4: Add seasonings to the semi-finished products that are about to dry, you can choose to add salt or sugar according to different personal tastes, I always put the same amount of sugar or salt, and then put them all in the juicer to beat, because Yanbao has no teeth, so I can only refine them, if the older children eat it, you can omit this step.

Step 5: Continue to air dry the beaten meat floss until there is no moisture and you can put it in a jar and keep it for eating, of course, you can also add some fried sesame seeds and the like to enhance the flavor. Every time I cook noodles or eat rice porridge, I have to put some in it, and the little guy is cute to eat.

Teach you how to make the meat fluffy and delicate.

Teach you to make your own meat floss at home.

Delicious, fluffy and simple meat floss is made as follows:Ingredients: 500g lean pork, 3 green onions, 4 slices of ginger, 20g of soy sauce, 10g of sugar, 5g of salt, appropriate amount of chicken powder.

Steps: 1. Prepare green onions and pork first.

2. The texture of this piece of pork is horizontal.

3. So cut off horizontally.

4. Dice it. <>

5. Pour water into the pot that can cover the pork, put the green onion and ginger slices in it, and bring to a boil.

6. After the water boils, put the pork in, turn on medium-low heat, and cook for an hour.

7. Take out the pork, don't want green onion and ginger, and you can drink the pork soup, don't waste it.

8. Then put the diced pork into a crisper bag.

9. Beat the meat with a rolling pin.

10. Pour a little oil into a nonstick pan and add shredded meat.

11. Stir-fry over low heat throughout the whole process, and keep stir-frying with chopsticks to let the water evaporate.

12. Add salt and continue to stir-fry.

13. Stir-fry the pork to be darker than before, and when it is a little dry, you can add soy sauce and stir-fry evenly.

14. Then add sugar, chicken powder, and continue to stir-fry evenly.

15. Continue to stir-fry, about 20 minutes, you can taste the taste, and if the taste is not enough, you can adjust it again.

16. Put the pork in a grinding cup.

seconds, stir for 2 seconds, about 4 times.

18. Then pour back into the non-stick pan and continue to fry until completely dry.

19. That's it.

Summary. 1.Let's start preparing the ingredients First of all, we prepare 300 grams of pork tenderloin, remove the fat and fascia on it, the meat floss should be made of pure lean meat, the fascia and fat will affect the shape of the meat floss, and then cut it into uniform slices along the texture of the tenderloin, so that the meat slices are easier to fry and fry into silk.

1.Let's start preparing the ingredients First of all, we prepare 300 grams of pork tenderloin, and remove the fat and fascia on the top, and use pure lean meat to make the meat floss, the fascia and fat will affect the shape of the meat floss, and then cut it into uniform slices along the texture of the tenderloin, so that the Zhihe collapsed meat slices are easier to fry and the shed is fried into silk.

2.Next, start preparing the accessories, prepare a section of green onions, and cut them into horseshoe slices. The type is ready to guess a piece of ginger, cut it into ginger slices, put it all together, and then grab a piece of star anise for later use.

3.Next, blanch the meat slices in the pot and boil the water, put the cold water of the meat slices into the middle of the pot, pour in a little material, burn the wine and hold it quietly to remove the fish, cook for about 2 minutes, pour out the meat slices, rinse them with water, drain the water and set aside, after the meat slices remove the blood water, the meat floss will not have an oily smell.

4.Next, stew the meat slices in the pot and then boil the water, Xiyuan put the meat slices into the pot, pour in the green onion, ginger and star anise, pour in some cooking wine to open the water, pour the meat slices into the pressure cooker after the water boils, turn to low heat and simmer for 30 minutes after steaming.

After 30 minutes, the meat slices are very soft and rotten, we drain the broth and put the meat slices separately in a bowl to dry.

Then put the dried meat slices into a plastic bag, beat them with a rolling pin for a while, and knock the meat slices into such shredded meat one by one.

5.Mix a bowl of ingredients and put 5 grams of light soy sauce, 2 grams of salt, 4 grams of sugar, 3 grams of oyster sauce, and then pour 10 grams of vegetable oil into a bowl of bending and burning.

6.Start to fry the meat floss and heat the pot, pour in the shredded meat and stir-fry a few times, pour the adjusted bowl evenly on the shredded meat, turn on the minimum heat and keep stir-frying the water in the shredded meat with chopsticks.

If you like to eat fluffy, you can put it in a food processor to make a foundation bridge into a velvet shape, or you can mix some black sesame seeds or seaweed, and put it in the crisper to enjoy at any time.

Well, a simple and easy-to-learn ** meat floss is ready.

Key points of technical royal victory: 1To make meat floss, pure lean meat should be used, and there should be no fat and fascia, which is easy to affect the formation of meat floss.

2.Blanch the meat slices before cooking, otherwise there will be a fishy smell. Pick up and dismantle the hidden 3

When frying meat floss, be sure to stir-fry slowly over low heat, and fry the water dry.

Here's how:Ingredients: 300 grams of pork, 1 bottle of brine and 1 green onion, 2 slices of ginger.

First, prepare the required ingredients, as shown in the figure below

2. Boil the old brine and add the pork marinade for 30 minutes and remove it, as shown in the figure below

3. Put it in a fresh-keeping bag and roll it into pieces, as shown in the figure below

4. Tear into thin strips and fry slowly in a pan over low heat, as shown in the figure below

Fifth, fry dry water Zhaoyan, as shown in the figure below:

Sixth, the final plate can be set aside, as shown in the figure below

Teach you how to make the meat fluffy and delicate.

Meat floss is a kind of cooked meat product, which tastes fragrant, sweet, crispy, and nutritious, and is suitable for all ages. Lean meat is required for processing meat floss, such as pork, beef, and chicken. The method of processing meat floss is relatively simple.

Select raw materials and ingredients.

Choose fresh and tender lean meat as an ingredient. The ingredients for processing meat floss are based on 50 catties of lean meat, with 22 catties of soy sauce, catties of sugar, 2 catties of rice wine, catties of ginger, and 30 grams of anise. The amount of ingredients can be appropriately increased or decreased according to different life needs and habits.

Cut into strips and cook the meat.

The selected lean meat is cut into strips according to its fiber pattern, and then cut crosswise into short strips 3 cm long. Next, add the sliced lean meat to the same amount of water and cook in a pot. After boiling over high heat for a while, skim off the oil foam floating on top of the pot and continue to cook until the meat is cooked through.

When you pick up the meat with chopsticks and push a little harder, the meat fibers will separate on their own, indicating that the meat is ripe. At this point, you can put the seasoning in the pot and continue to cook until the soup is almost dry.

Stir-fry and press dry. Cook the meat until it is cooked and sauté over medium heat. When operating, use a spatula to press the loose pieces of meat and stir-fry them until the pieces of meat are broken and not burnt.

In order to fully dehydrate the cooked rotten meat, it is also necessary to fry it over low heat. Pay attention to continuous turning, light and even, and never fry the paste and burn. When the pieces of meat are loose and fully dehydrated, the meat becomes loose and its color changes from gray to grayish-yellow.

When cooled, it becomes a golden brown meat floss with a special aroma.

Particularly delicious homemade chicken floss, fragrant and soft, affordable and healthy, it feels great to eat it all at once!

Go buy a meat floss and see the ingredients, and then ask.

Meat floss is very delicious, and friends who want to learn can learn from this experience and cook it yourself.

Ingredients recipe calories: kcal).

Ingredients: 500 grams of skinless pork hind leg meat.

Method steps.

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

How to make meat floss?

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, you can easily pierce it with chopsticks. If there is foam during the cooking process, it should be skimmed out;

How to make meat floss?

After the meat is cooked, remove and drain;

How to make meat floss?

Break the meat into small pieces;

How to make meat floss?

Then tear it into thin wires, try to make each one as uniform in thickness;

How to make meat floss?

The shredded meat should be fried immediately;

How to make meat floss?

Pour a spoonful of oil into the pan, about 15ml;

How to make meat floss?

Then spread the shredded meat evenly in the pan and reduce the heat to a minimum;

How to make meat floss?

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

How to make meat floss?

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

How to make meat floss?

Keep stir-frying for about 30 minutes, the shredded meat is getting drier and fluffier, and the color is golden How to make the meat floss?

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.

How to make meat floss?