Homemade meat floss for bread maker

Homemade meat floss for bread maker

Introduction:

"It's said that the meat floss was invented by an official chef in Fuzhou. In 1856 (the sixth year of Xianfeng in the Qing Dynasty), Lin Dingding, the chef of Liu Buxi, the salt transport envoy of Fuzhou, cooked the pork too badly. At this time, the salt transport envoy entertained the guests and urged them to deliver the dishes. Lin Dingding had an idea. He quickly added all kinds of ingredients, fried them into shredded meat powder and put them on the table. However, after the guests tasted it, they were full of praise. After the salt transportation envoy, every time he entertained the guests, Lin Dingding specially cooked this dish. Later, Lin Dingding resigned from the official kitchen and went home to open a shop, specializing in the production of crisp meat floss. He held the sign of "Ding RI you", which means "Ding Zhong RI you", and became popular in Rongcheng. Fuzhou officials also took it as a tribute or gift when they came to Beijing, so it became famous all over the country. "

Production steps:

Step 1: prepare seasoning: salt, sugar, soy sauce, pepper, corn oil, sesame oil, onion, ginger and garlic, mash and take 1 tbsp of juice

Step 2: cut the meat into small pieces, add scallion, ginger and water into the casserole, and cook until it can be pierced with chopsticks

Step 3: take out the cooked meat, drain the water, tear it up slightly by hand, and put it into the fresh-keeping bag

Step 4: beat flat with rolling pin

Step 5: pour the battered meat into the toaster, add seasoning, and start the "noodle mixing" process to loosen the meat

Step 6: start the "jam" program again, and use a wooden shovel to move the bottom of the barrel

Step 7: add 1 tablespoon sesame at the end

Step 8: mix well and the meat floss is ready!

Materials required:

Lean pork: 500g

Scallion: right amount

Ginger: right amount

Sesame: 1 tablespoon

Garlic: right amount

Salt: right amount

White granulated sugar: right amount

Soy sauce: moderate

Pepper: right amount

Corn oil: right amount

Sesame oil: appropriate amount

Onion, ginger and garlic juice: 1 tbsp

Note: the jam will be heated during the process, and the wood shovel will be used to move it once every other period of time, so as to avoid the meat stick at the bottom of the barrel

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh