Chinese Food
Homemade spiced pork floss
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The meat pine is not only delicious, but also superior to lean meat in some nutrients after processing. It is very suitable for children who are picky in taste to supplement nutrition. Pork, beef, chicken and fish can be processed into meat floss. In the process of processing meat into meat floss, apart from the destruction of part of B vitamins by heating, there is almost no loss of other nutrients. The baking process drives away a large amount of water, while the decrease of water concentration concentrates nutrients and minerals. However, there may be some problems with the additives in the market. The meat quality may not meet our requirements, and the impact on children's health is our most concern. So homemade meat floss is our best choice. Now come with me to make delicious food. -
Cooking ingredients
Cooking Steps
Step1:Raw material map.
Step2:Cut the pork into small pieces.
Step3:Put the cut pork into the pressure cooker quickly
Step4:Put in two anise, two grass nuts and half cinnamon. Add some water, cover and press the meat until it is crushed.
Step5:Take it out and control the water to cool it.
Step6:Then put it into the fresh-keeping bag and use the rolling pin to break it up. Roll it for a while to become the meat paste.
Step7:I can't tear it with my hand.
Step8:Put the shredded meat in the bread barrel. (I tore the meat again with my hand. It's more suitable for the baby.
Step9:Add 1 tablespoon sugar, 1 tablespoon olive oil, 2 tablespoons raw soy sauce and 1 tablespoon old soy sauce. Mix well.
Step10:Then start the procedure of making meat floss in the bread machine. Stir fry for 1 hour (it's the same without the bread machine). Observe the color evenl
Step11:Pour it out and let it cool, then it can be put into the fresh-keeping bo
Step12:Loaded meat floss. Adults and children love i
Cooking tips:1. Whether to use a pressure cooker or a pot depends on my own preference. Because no one is watching the pressure cooker, I chose a pressure cooker. 2. It's a bit laborious to use a rolling pin to roll the meat. So I roll it first and then tear it by hand. In this way, the meat from the back will be more fluffy. 3. My bread machine has a function of meat fluffy for one hour directly. If using a frying pan, it's recommended to use an egg beater, stir and stir. It's not so fluffy and delicious.
