For most families, are like to cook a bowl of white rice porridge with some small dishes at breakfast, many families are prepared some meat floss, most of us will go to buy, but outside the sale of meat floss has a lot of additives, and some are not even made of pork. I don't dare to buy ready-made ones. So homemade meat loaf it, the production process is very simple, only two small tricks, made out of meat loaf is very tasty and healthy, like meat loaf partners to follow the editor to try it.

Owners in the production of meat loaf, it is best to choose beef, pork or chicken breast meat, choose pork and beef when you must choose the tenderloin, that is to say, the inner spine of a muscle, this part of the meat is relatively small, but very tender, and its fibrous tissue is more slender, can help to make the meat loaf is more fluffy texture will be better. This is the way to make a better meat loaf.

--Homemade meat loaf method--

Required ingredients

500 grams of spine, 2 green onions, ginger 5 slices: salt 1.5 grams, moderate amount of cooking wine, 20 grams of soy sauce, 5 grams of oyster sauce, 40 grams of vegetable oil, sugar 50g, fish sauce 2g

Preparation steps

Step 1: Cut the spine into cubes with stripes (cut the meat longer, it will shrink when cooked, otherwise your meat loaf will end up with more possibilities of being minced). Heat in cold water to remove blood.

Second step: the ridge meat fish up into the electric pressure cooker with onion, ginger, add a few drops of cooking wine, oil, a little salt, you can also put half a carrot, add water until it does not exceed the ridge meat. Press the bean button. If you are cooking the meat in a pressure cooker, steam it up for about fifteen minutes. Cook the meat until it can be gently flaked, then remove and drain.

Step 3: Put the meat directly into the chef's machine noodle bucket (no chef's machine can be torn by hand), add oil, sugar, soy sauce and other seasonings, this can be adjusted according to the taste of each person to adjust the amount. You can also add carrots to beat together, the taste will be more fresh and sweet, but also do not put.

Step 4: Cook the machine in first gear and beat for about 1 minute (time is just a reference) to break up the meat into thin shreds, the finer the back of the meat fluff the more fluffy.

Step 5: Preheat the oven at 150 degrees for 10 minutes, lay the meat strips flat on a baking sheet and send them into the oven to bake for about 15 to 20 minutes, turning the meat strips over every 5 minutes during the baking process. Meat strips baked and then poured into the chef machine 2 speed to beat 1 minute.

Step 6: Back into the oven and continue to bake for 10 to 15 minutes, taking care to turn the meat loaf over during the baking process. Meat loaf baked well enough, continue to use the chef machine 2 speed to beat for about 2 minutes.

Step 7: continue into the oven to dry, you can reduce the oven temperature to 120 ~ 130 degrees, bake 10 minutes. The process requires more turning, it is recommended to observe more, it is best not to leave, otherwise accidentally overcooked. Out of the oven can continue to chef machine 1 gear to beat for about 1 minute.

Step 8: I like to eat crispy meat loaf, will continue into the oven to bake more 8 minutes or so, more turning, try to feel crispy can be out of the box, box, finished. Puff pastry melt in your mouth, we recommend trying to do it once, maybe you will like it.

Tips

1, the fresher the meat, the better, the best choice of tenderloin, so that less sinew, meat do not cut too short.

2, this recipe is for adults and big baby to eat, if you are to get to your little baby to eat words, soy sauce, oyster sauce, oil, sugar should be less or not put, everyone has a different taste, you can adjust according to their own taste.

3, the meat can not be too much or too little, shredded meat to the process of meat loaf is the process of expansion, the process of stir-frying is easy to fry the paste.

4, cooking meat seasoning do not need to add too much, can play a role in deodorization can be, and later seasoning.

5, it is recommended that the shortest possible time to eat, which did not put preservatives, stay too long and do not feel safe to eat again.

Homemade meat loaf can be preserved for how long 1, in general, the preservation time is in 10 to 15 days.

2, the longest preservation time: if the meat floss fried very dry, and put the location in a cool location, is can be preserved for more than 2 months. Meat floss can be used as a snack for leisure, as a meat filling for bread, and of course with porridge or flour.

How to store homemade meat floss

1, the materials required: prepare some glass containers with airtight lids.

2, the operation method: we will be made after the meat floss, must be sufficiently cooled, and then is loaded into the container with a sealed lid, and then is placed in the refrigerator for refrigeration. We use glass containers, because glass is easier to disinfect, and can be well sealed, we can have a good meat flavor every time we open.

The reason why homemade meat loaf is not fluffy

When we make it, we have to use tenderloin, and when it's cooked, we have to cut the meat fibers against the grain. We do not keep stirring when frying, this is to make all the meat pine heat evenly, you can use chopsticks to stir-fry, so that the meat fibers can be softened, become more light and fluffy. Seasoning things do not start to put in all the seasoning, is to leave some margin, and later feel that not enough can be added, sugar must not put too much. In the frying time must be to add some oil, which is also the key to fluffy meat.