Chinese Food
Super detailed bread machine version homemade meat floss
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With the bread machine, it's very easy to make meat floss. After trying the meat floss made by yourself, I believe you won't look at the meat floss outside again. Attach a super detailed recipe of meat pine. Pay attention to the tips.
Cooking ingredients
Cooking Steps
Step1:Material preparation (some materials are too lazy to weigh one by one. Please refer to the materials marked in the recipe text).
Step2:Remove the fascia from the spine.
Step3:Cut it into 23cm small pieces along the texture of the meat. It's OK to cut it into thick pieces.
Step4:Put the meat into the pot in cold water. Add the blanching material (proper amount of prickly ash, 2 star anise and 5g ginger slices). Remove the meat after it is broken.
Step5:Wash the meat with water.
Step6:Put water in the pot again. It's better if the meat has been immersed. Put in the meat cooking materials (cooking wine, ginger 5g). Boil for another 1.5 hours or so on a low heat. (if you use a pressure cooker, it may not take so long.
Step7:Until the meat pieces can be easily separated with chopsticks. Remove the cooked meat. Keep the broth for other soup dishes.
Step8:When the meat is cold, put it into a larger fresh-keeping bag and roll it with a rolling pin.
Step9:After rolling out, I tear the meat that hasn't been rolled out again. The pile on the left is the effect of hand tearing (I'm afraid you can omit this step for fear of trouble. But the effect of meat floss...).
Step10:Put the shredded meat into the barrel of the bread machine. Then pour in the seasoning (the seasoning is mixed in advance). Start the meat loosening procedure of the bread machine.
Step11:I hope the meat is crispy. I can make the meat twice.
Step12:The meat pine is ready. Quickly pour it out to air songha.
Step13:Homemade meat floss, without any additives, has a short shelf life. Eat it quickly...
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Cooking tips:1. This recipe is for children to eat, so it is generally light. In fact, you don't have to worry about whether the seasoning is salty or sweet or light. Just make it according to your taste. If you like spicy, you can add spicy. If you like sweet, you can add more sugar. There is no standard. You can like it. In addition, different brands of seasoning have different tastes. So the seasoning components are only for reference. 2. Although the price of tenderloin is a little expensive, it's the first choice for making meat floss. You will find that it's easy to roll it with a rolling pin after cooking. You can also choose leg meat. 3. Meat should not be cut randomly. It should be cut along the lines. In this way, when the meat is shredded, it will maintain a certain length of fiber. The finished meat floss will not appear very finely. 4. The amount of meat should not be too small. When the meat is less than the bread machine, there will be no friction between the shredded meat. It will affect the fluffy effect of the meat pine. Too much meat. I'm afraid it will fly out of the barrel. 5. I change the water to cook the meat
