What is the difference between beef floss and beef crisp? How to make meat floss shortbread?

Beef floss and beef crisp are made of beef, the production process is the same, the difference is in the shape, meat floss is a slender strip of velvet, most people can eat, and meat crisp is cut short on the basis of meat floss, similar to a small particle, more suitable for no teeth, slender throat and eyes of the baby to eat. Meat floss can be made into a variety of delicacies, and today we will talk about how to make the popular meat floss shortbread.

1. Make beef floss.

1. Remove the fascia from the beef tenderloin, cut it into thin slices against the texture, add Sichuan pepper, star anise, cinnamon, green onions, ginger slices and cooking wine, add enough water to submerge the beef, put it in an electric pressure cooker and simmer for an hour, boil until the soup is about to dry, then turn off the heat and let it cool.

2. The meat slices are torn into shreds along the texture, then put them in a plastic bag, and repeatedly crushed and beaten with a rolling pin, until the shredded meat becomes minced. Then add light soy sauce, dark soy sauce, salt, sugar and white pepper, stir 3 times in a blender at high speed, and the meat is fluffy and fluffy. <>

2. Make puff pastry.

1. Put 50 grams of sugar in a bowl, add 5 grams of salt, and 80 grams of butter to melt (or lard) in a bowl, pour it into a bowl and mix well. Then beat in 4 medium egg yolks, stir clockwise with chopsticks, beat the egg yolks and butter to fully blend together, add 50 grams of low-gluten flour, and mix up and down with a spatula to make a puff pastry.

2,100 grams of cake flour, add 5 grams of baking soda, 30 grams of melted butter, add a small amount of 50 grams of water (according to the different water absorption of flour, up and down 10 grams), knead into a smooth dough, let rise for half an hour.

3. Divide the puff pastry and dough into medium-sized equal portions and roll them out into rounds. The dough is on the bottom, the puff pastry is on the top, rolled up from one end to form a cylinder, then rolled up from one side, and finally flattened and rolled out again into a circle. <>

Third, make meat floss shortbread.

Wrap the meat floss in the puff pastry and tighten the mouth. Beat an egg yolk into a bowl, brush the surface with a small brush with a layer of egg wash, and sprinkle some black sesame seeds to garnish. After the oven is preheated, bake at 180 degrees for 20 minutes, the puff pastry will crisp and turn golden brown and you can take it out.

According to the dosage of the recipe, about 30 egg-sized shortbreads are made, and if you can't eat them all at once, you can store them in a sealed bag, and they are crispy for half a month.

From the naked eye, the meat floss looks like a shredded meat thing, while the meat floss is the appearance of one by one, the meat floss is relatively soft, and the taste of the meat crisp is very crispy; Soften the butter and add powdered sugar, beat it with a manual whisk until the color is whitish and smooth, then beat the eggs into it, stir well, add the flour and stir well, then divide the dough into small agents and knead them separately, then knead it into a round cake shape, put in an appropriate amount of meat floss, then pinch the mouth, put it in a baking dish, and finally put it in the oven.

The taste is different, the production method is different, the use is different, the degree of love is different, and the method is different; First of all, the meat is cooked, cut into small shreds, then mixed with seasonings to make shredded meat, then floured with flour, shampooed for a period of time, and wrapped in shredded meat into the dough.

The difference between beef floss and beef crisp is that beef floss is crumb, and beef crisp is a whole piece.

The appearance of the two is very different. The beef floss looks filamentous and is also very loose. The beef crisp is one by one and a little crunchy.

The difference between the brothers is that the shape of the burial is different, the color of Yunxian is different, the production process is different, the materials used are different, and the cost of production is different. The taste is not the same.

Floss is flocculent, toothless baby pins and loose can be difficult to digest. The slices of meat are granular and melt when placed in the porridge or mouth, making it easier for the baby to digest. The difference is felt in the fiber length of the meat, the meat floss is longer, and the meat crisp is shorter.

1. Ingredients: 450 grams of lean meat, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 4 green onions, 2 star anise, 4 slices of ginger, 1 small piece of cinnamon, 2 bay leaves, 2 white cardamom, 4 tablespoons, 1 tablespoon of soy sauce, spoon of cooking oil.

2. Homemade crispy and sweet meat floss: cut the lean meat into large pieces along the meat grain, soak it in boiling water to remove the blood water, and put cardamom, green onions, ginger slices, star anise, and bay leaves into the pot. Put the blanched meat pieces into the spice pot and add cooking wine and sugar, add boiling water to cover the meat pieces, the small stew pot is adjusted and automatically stewed for two or three hours, the pressure cooker is about half an hour to 40 minutes after the gas, the pressure cooker should pay attention to the water to be enough not to burn, the stewed meat is put out of the plate to cool, put it in a fresh-keeping bag and knock it away with a rolling pin, use a clean sieve to usually pack the kind of vegetables, and ravage it to your heart's content!

It doesn't take a few times to get out of the silk, the gas stove turns on the minimum heat, put a little oil at the bottom of the pot to pour all the shredded meat into it, stir-fry it with chopsticks, stir-fry in a circle, and then add soy sauce and sugar, you can try the taste while frying, if you don't like the sweetness, you can add some oyster sauce, fry until the sugar and soy sauce are completely evenly absorbed, and you can add cooking oil to continue stir-frying, about 40 minutes of frying, and it will be crispy when it cools. If there is an oven fried out of the pan, you can get out of the pot, into the middle of the oven up and down the fire 100 degrees for 20 minutes, in the middle of the chopsticks to turn over, with the oven is mainly distressed, the wok really has to keep stirring, otherwise it will be paste, especially after the sugar, it is easier to paste the bottom, while pouring the material while stirring, it is best to turn off the heat and then pour the sugar, oil or something, and then fry. 450 grams of raw meat out of the finished product, there are about 250 grams of such three cans, crispy, sweet melt in the mouth, really can't stop eating, sealed and stored for half a month without a problem.

Meat floss, as the name suggests, is made from meat that I don't know what kind of meat and finally makes it into a fluffy food.

Meat crisp, I should have eaten walnut crisp, that is the form, the same thing made of I don't know what kind of meat, like biscuits and the like.

I remember that there was a report that meat floss was made of bad meat, and after eating, many people had diarrhea and other meat crisps, but the probability would be smaller, and it was recommended not to buy finished products outside.

If you want to eat it, you can make it yourself, but it's a bit of a hassle.

Ingredients: 500g fresh beef

2 slices of ginger and 3 green onions.

Shiitake mushrooms or shiitake mushroom powder A few slices or two spoonfuls.

2 tablespoons sugar, 2 tablespoons light soy sauce.

20 g of olive oil

Baby candy soy sauce before the age of one is not added.

Homemade crispy beef floss.

Wash the beef and remove the fascia.

Cut the beef into pieces about 2 cm square, soak for 20 minutes, put it in a pot, add water and ginger and cook until boiling, and skim off the foam.

Remove the meat and ginger and put it in the pressure cooker, add green onions, shiitake mushrooms or shiitake mushroom powder, add water to cover all the ingredients, and press the pressure cooker for 40 minutes!

Cool, drain, flatten with a rolling pin, and tear into fine tears.

That's what it looks like.

Pour a small amount of olive oil into a non-stick frying pan, put the torn meat floss into the pot, stir-fry slowly over low heat, and add sugar and light soy sauce when the fragrance is fragrant (the baby before the age of one is not added), and then it is physically exhausting, and stir-fry slowly over low heat until the water is dry.

Finally, beat it into a food processor and fry it until it is completely dry!