Real fluffy floss

Real fluffy floss

Introduction:

"It's simple and easy to make, and the fluffy degree is comparable to the market floss!"

Production steps:

Step 1: cut the meat into pieces along the texture direction, add ginger cooking wine, and cook until the meat is rotten. Take out the ginger and throw it away. Leave the soup for use.

Step 2: take out the meat, put it into the chef's machine, and stir it with the kneading hook until the meat becomes fine (or use the kneading hook of the electric egg beater) Don't be too fast

Step 3: wash the meat by hand, grasp the shredded meat in several hands, and grind it with force. The shredded meat will immediately appear meaty.

Step 4: the cook machine starts and continues to stir. I'm a little anxious. I turn on the top grade and stir for about 1-2 minutes. It turns out that the speed is too fast. The meat has a good cashmere, but it's interrupted a lot. The cashmere is relatively short. It can be used for a long time. The small antler can be seen in the beaten meat

Step 5: add the broth of cooked meat and the minced meat. It's better to use a non stick pot. Add seasoning and cook over high heat until the water is dry (open the lid). Turn to medium heat, stir and stir

Step 6: when it's going to dry, turn to medium heat and stir fry constantly. All the way to work. Let it cool. The effect has come out

Step 7: put it into the cook machine and stir for another half to one minute to make the effect better

Step 8: take a look. The fluffy meat floss is ready. Remember to keep it sealed

Materials required:

Lean meat: moderate

Ginger: moderate

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Note: if you have a toaster, you can use the jam function of the toaster to fry the dried meat floss.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and sweet