How to make meat floss

How to make meat floss

Introduction:

"Last time I made sea moss meat crispy, (Note: sea moss meat crispy) everyone asked me how to make meat floss, so this time I made meat floss specially. There was only a little meat at home, but it was also a big dish."

Production steps:

Step 1: cut the washed meat into pieces.

Step 2: stew. If there is a pressure cooker, it is faster to use the pressure cooker. After boiling for about 15 minutes, the meat can be crushed with chopsticks. If you don't have a pressure cooker, you can use an ordinary one. You can use an electric rice cooker or an electric stew pan. You can crush the meat. (after stewing, add salt, sugar and a little soy sauce for coloring. Or brown sugar.)

Step 3: start fighting meat. To grind meat into floss, there are usually two steps. The first step is to make the meat into strips. The second step is to evaporate the water and turn the lean fiber into strips. When doing it, turn on a small fire to evaporate water.

Step 4: after stewing, stir fry.

Step 5: press and grind with shovel while frying.

Step 6: take a break.

Step 7: stir fry the second time until it won't stick to the pot.

Step 8: you can see that the very thin fiber is loose, right?!! In fact, I haven't been so loose for a long time. Sometimes it tastes good with some water. Let's see what we like.

Step 9: put the fried meat floss on the plate.

Materials required:

Meat: moderate

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Note: 1) if you use the pressure cooker, stir it directly in the pot with chopsticks, and you will find that the meat has become small shredded meat, provided that your meat is stewed rotten enough. There is no pressure cooker, this step is put into the frying pan and crushed with a shovel. Note that if the meat stew soup is still more, then pour out some, or it will become meat paste. 2) After the first step, it's better to let the meat cool down, which is conducive to the evaporation of water in the second step. The beginning of the second step is easier to paste the bottom, so pay special attention to turning the bottom frequently. At this time or put it in the frying pan, pressure cooker can't show hands and feet. Press the meat with a spade to turn the circle. I don't know how to describe it. Do you understand? Anyway, it is to let the fiber of meat loose, so no matter what method, it is right to achieve this goal. When the water is almost evaporated, the pot will not stick to the bottom. It took me 10 minutes to finish the second step. 3) Last time I used a cooking machine to make crisp meat. This time I'm going to show you the traditional way, so I use a pot. Do not want to start, the meat stew rotten fished out, put the blender smash and then the next pot fry dry should also be OK. Remember to stew the meat, or it will become minced meat, not loose.

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: salty and sweet