Only 3 steps to make perfect meat floss -- homemade meat floss

Only 3 steps to make perfect meat floss -- homemade meat floss

Introduction:

"Who believes that the meat floss sold outside can be made in three steps: boiling, crushing and frying at home, and the taste is absolutely not inferior to that bought. It can be said that it is almost the same. The meat floss bread made a few days ago was unanimously affirmed by the family, Even the old comrades who never eat bread began to urge me to ask for meat floss bread. It can be seen that meat floss is still suitable for all ages. When I went to the supermarket yesterday, I saw that there were bottles of meat floss sold. Look at the price tag, 22 yuan, ma'am! It's really not cheap. Then a small bottle costs 22 yuan, and I can see that there is only one. To be honest, I have never bought meat floss myself. My mother bought all the meat floss I used to eat, I don't know how much firewood, rice, oil and salt are. I don't want to buy meat floss. Let's go and buy a piece of meat. We make it ourselves. We don't have any additives. Besides, some people say that the meat floss is less and less delicious now. They don't know how much real meat there is in it

Production steps:

Step 1: cut the meat into thick slices. Pour water into the pan, throw all the seasonings of the pork, including the meat, into the pan and cook it over medium heat until the meat is rotten. Then turn off the heat, take out the meat, drain the water and let it dry for a while

Step 2: when the meat is dry, tear the meat into shreds by hand

Step 3: when the tearing is relatively thin, you can roll it with a rolling pin, grasp the flat shredded meat by hand, rub it, then tear it, dry it for a while, and then repeat the above action. (ER Er, there are many more ways. Making meat floss is to make it into silk. This step is more tiresome and patient) until you are satisfied with it

Step 4: tear as thin as possible

Step 5: pour the prepared shredded meat into the frying pan, turn down the heat and start to stir fry. When you see the steam, pour in the salad oil and continue to stir fry. After the oil is absorbed by the meat floss, add soy sauce. After the soy sauce is absorbed, add soy sauce. When the liquid seasoning is finished, add sugar, salt, pepper and salt, Finally, add chicken essence (no chicken essence for infants). At this time, you can adjust the flavor of meat floss appropriately and satisfy yourself. Stir until there is no water

Step 6: preservation in sealed tank

Materials required:

Pork leg: 400g (lean meat)

Star anise: 3

Zanthoxylum bungeanum: 13

Ginger slices: 20g

Garlic: 25g

Scallion: 18g

Salt: a handful

Soy sauce: 1 tbsp (10ml)

Soy sauce: 2 tbsp (20ml)

Sugar: 60g

Salad oil: 20ml

Salt and pepper: 30ml

Chicken essence: 2.5ml

Note: 1. The important point of making meat floss is the process of tearing meat into shreds. The finer the meat is torn, the better the taste of meat floss. But this process is really troublesome. Be patient. Once I saw a meat floss hammer in the supermarket. I often buy one. It's faster to make meat into shreds. 2. When I start to tear meat floss, I must wait for the dried meat, After tearing the meat open, I found that it was still a little wet inside. I could tear it into thick silk and then air it for a while. I was too tired at night when I was making it, so I spread the shredded meat flat all night. When I got up in the morning, it was good to tear it. 3. When frying the meat floss, it was better to put the meat floss first and then the liquid seasoning, because the meat floss would not stick together. 4, Other condiments can be reduced by 1 / 3

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: salty and sweet