Can you rework homemade meat floss if it is too hard, and why is the meat floss you make yourself ha

There are a lot of things that I like to do myself. As long as it's not too complicated, as long as it doesn't require much skill, I'll be patient enough to do it well. Especially, when my family loves to eat something like that, it arouses my enthusiasm and motivation even more.

Today's talk about meat floss. Meat floss is loved by many people, especially children. Meat floss can be served with porridge, eaten as a snack, or an ingredient used in many dishes, such as sushi, such as meat floss cake, meat floss bread, etc.

After a series of stews and stir-frying, the flavor becomes more delicate and long.

It starts when the child starts to learn to eat. I always make my own meat floss, just like when I was a child in school, every time I left home and went back to school, my parents would always stuff my school bag with a jar of homemade meat floss. The older generation is always trying their best to work hard for the next generation.

At that time, all labor was basically by hand, and homemade meat floss was not an easy job, but parents were not afraid of being tired for the sake of their children.

Now, with me, it's much easier to make your own meat floss, and I can make it so soft and fragrant with a bread maker that I can make a golden and fluffy meat floss. There is no additive, and it is delicious. When making meat floss, you really need to add an appropriate amount of fish sauce, so that the meat floss will taste like the one you bought.

And it's a healthy food.

To prepare: 600 grams of tenderloin, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 10 drops of fish sauce, appropriate amount of green onion and ginger, 1 tablespoon of white sesame seeds.

The water is almost not turned off and the heat is not stopped, maybe there is too little meat.

Ingredients: 700 grams of lean meat, appropriate amount of rice wine, appropriate amount of shredded green onion and ginger, 20 grams of light soy sauce, 10 grams of dark soy sauce, 30 grams of salad oil, 60 grams of caster sugar.

1. Clean the meat, remove it to tease the fascia, leaving only lean meat.

2. Cut the size of the nail cover, add shredded green onion and ginger, and marinate in rice wine for half an hour to remove the fishy smell.

3. Add water to cover the meat, bring to a boil over low heat, and boil for another 10 minutes.

4. Pick out the green onion and ginger shreds, and wash the blood foam on Sun Rujing's flesh with warm water. Water control for backup.

<>6. Add all the seasonings to the bread maker at once, and select the jam program to start. Let the bread maker heat the seasoning on its own, and don't rush to add minced meat.

7. When the jam program starts to heat, put the minced meat in a clean pan and stir-fry over low heat to evaporate some of the water.

8. Complete this step.

The meat made by ourselves is known to be loose, and at this time, it is because we do not have a low temperature and low temperature environment in the process of stir-frying meat, so that the meat can be loosened and softer.

If you want to eat meat floss, you can make it yourself, it is healthy and nutritious without various additives and preservatives, and the real ingredients are super delicious.

The method is super simple, and it is easy to get it by rubbing and stir-frying.

Ingredients: Pork loin: 570 grams.

25 grams of cooking wine.

A few slices of ginger 35 grams of caster sugar.

Salt 6g Oyster sauce 7g.

Light soy sauce 10g.

Cut the pork into cubes along the texture.

Bring a pot under cool water to a boil.

When the water boils, there is a lot of blood foam floating on it.

Rinse off the blood foam with a spoon.

Use chopsticks to add the meat pieces to the electric pressure cooker, and pour the water into it, taking care not to pour blood foam into the bottom of the pot.

Add cooking wine and ginger slices. (I don't have ginger powder to put directly in ginger slices.) ）

Cover the pot with a lid and press the cook button to hold pressure for 15 minutes.

The point is, this step is important.

After the pressure valve falls, take out the meat pieces while they are hot for about half an hour, take out the moisture on the surface while they are hot, and if there is still moisture, use kitchen paper to absorb the moisture.

This step is also important.

When the meat is not hot, put it in a fresh-keeping bag while it is hot, and it is easy to press into silk with a rolling pin.

This is the pressed shredded meat.

This step is more important.

Rub the shredded meat as hard as you would wash socks and rub socks. (In order to take pictures, this is my husband's example, his strength is not enough, he must rub hard.) ）

This method produces the fleece quite quickly.

Soon it was only a matter of minutes, and the shredded meat was kneaded into a velvety shape.

Looking at the picture, it is close to the shape of the meat floss, very dry and almost without moisture.

Add light soy sauce, oyster sauce, sugar and salt and grasp well. (The taste can be adjusted appropriately according to your preference.) ）

Put it in a non-stick pot and stir-fry it with chopsticks, using a small one