Taste: Sweet technology: Fried pork floss. Ingredients: Ingredients: 250g pork leg.
Seasoning: 50 grams of sugar, 70 grams of yellow wine and 50 grams of red distiller's grains will teach you how to make floss. How to make the meat floss delicious? 1. Wash the pork leg first, cut it into small particles, put it in boiling water, then take out the meat particles and drain the water for later use.
2. Stir-fry the sugar, wine, red distiller's grains and lard in another pot, stir-fry the meat together, add a proper amount of clear soup, and cook with slow fire until the meat becomes paste.
3. Bring the juice to a boil slowly, and then roast it with low fire until the soup is dry and the meat is loose. Take it out to cool. Pay attention to the low temperature of the fried meat slurry to avoid frying the meat. The practice of home-cooked meat floss introduces the cuisine and its functions in detail: private cuisine, young people's recipes and old people's recipes.
Taste: Salty and sweet technology: pork floss made by speculators. Material: main ingredient: pork (lean) 500g.
Seasoning: 3g of soy sauce, 2g of salt, 50g of sugar, 3g of ginger, 0g of onion10g, 3g of cooking wine and 2g of monosodium glutamate. Domestic floss is characterized by fluffy fiber, elasticity, golden color, crisp and soft, pure flavor, oily but not greasy. Teach you how to make homemade floss and how to make it delicious 1. Raw material treatment: clean the lean pork with blood, cut it into pieces of about 2 cm, and put it in the pot.
2. Boil: add a little water to boil, then add soy sauce, refined salt, cooking wine, ginger slices and onion segments, and simmer for 5 to 6 hours. When the soup is slightly dry, mash the meat with a shovel.
3. Roast and stir-fry: heat the pot with slow fire, pour in minced meat and stir-fry repeatedly. When it becomes fine minced meat without water, sprinkle with sugar and monosodium glutamate and continue to stir-fry until the minced meat is fluffy. The practice of Pingdu beef floss introduces the cuisines and their functions in detail: Sichuan youth recipes, athletes recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.
Taste: Fragrance technology: Roasted Pingdu beef floss. Ingredients: Main ingredient: 5000g beef (fine).
Seasoning: 400g of sugar, 30g of white wine, 700g of white soy sauce and 50g of ginger. Pingdu beef floss is characterized by golden color, rich taste, long fragrance, sweet and moist mouth, close to meat floss, not higher than chicken floss. You can call it cooked food. Teach you how to make Pingdu beef floss, and how to make Pingdu beef floss is delicious. 1. Select materials; Select fresh beef hind leg meat, remove tendon head and oil film, wash it with clear water to remove blood stains, blanch it in boiling water, skim off oil stains and foam, and change water.
2. boiling; Fresh beef (100 kg) is boiled with 30-35 kg clean water, and then soaked in oil. After the bubbles are exhausted, add ginger and salt, and cook for about 3 hours, so that the meat is sandwiched between chopsticks and shaken into silk, and then the oil and floating dirt on the juice can be skimmed. Then scoop up the liquid, leaving only a little in the pot, pick up all loose blanks or residual bones, oil tendons and sundries, and pat all loose blanks into filaments with a spatula. Then pour the raw juice into the pot, add 2 Jin of soybean oil and cook, skimming the floating juice while cooking. After 30 minutes, add sake koji, decompose the oil, and continue skimming for many times. Then add sugar and simmer until the soup is dry and oily.
3. Roasting and kneading: take the beef out of the pot, put it in a bamboo dustpan, put it on the spout, slowly dry the water with the residual fire of the original stove for about 12 hours, loosen the pot with a wooden trapezoidal washboard, remove the meat head and impurities, and cool it to get the finished product. The finished product rate is 30% to 35%, packed in boxes, bottles, cans and plastic bags and stored in a dry place for 3 months. The practice of beef floss (2) introduces the cuisine and its effects in detail: the recipes for tonifying qi and blood, nourishing recipes, invigorating spleen and appetizing recipes, and private kitchens for malnutrition recipes.
Taste: Sweet technology: roast beef floss (2) Material: main ingredient: 5000g beef (lean meat).
Accessories: 750g chicken.
Seasoning: sugar 1500g, wheat flour 1750g, salt 150g, peanut oil 300g, soy sauce 750g, star anise 15g, pepper 5g, monosodium glutamate 50g, clove 10g, liquor 50g and onion 25g. Teach you how to make beef floss (2), how to make beef floss (2) delicious 1. Choose ingredients; Choose tender tenderloin, flat meat, monk's head, fat cover, cucumber strips and other lean meat, remove bones and muscles, outer fat, and cut into small squares along the silk.
2. Boiling: put the cut beef and 1 chicken into a pre-cooked pot, boil the water, skim off the foam, add clove, pepper, star anise, onion, ginger, soy sauce and other materials, cook for about 1 hour, take out the chicken, and cook the remaining beef again for 65,438 hours. Take the pearl soup out of the pot and filter the residue for later use.
3. Soup collection: Tear the beef out of the pot into shredded pork along the fiber, stir-fry with some original soup in the pot, add monosodium glutamate, sugar and refined salt when the soup is exhausted, and continue to stir-fry with low fire until the soup is completely exhausted.
4. Stirring: After the shredded beef (velvet) is completely cooled, add peanut oil, Fuqiang powder and sugar, mince it with a meat grinder and stir evenly.
5. Stir-frying: after picking out the loose beef floss, put it in a pot and stir-fry it for 2 to 2.5 hours with low fire until it is brown and crisp, which is the finished product.
6. Packaging: After the finished product is taken out of the pot, it is placed for about 10 hour to dissipate heat. When the temperature drops to 15-20℃, it will be made into granular flocs by a granulator and then packed in plastic bags, which can be stored for 1 to 2 months. "The Practice of Fish Flocking" introduces the cuisines and their effects in detail: the recipes of invigorating qi and blood, nourishing, invigorating spleen and appetizing, and the private cuisine of malnutrition.
Taste: This taste is salty and fresh. Technology: grilled fish pine. Material: main ingredient: 800g herring.
Seasoning: cooking wine 10g, onion 10g, ginger 5g, salt 5g, soy sauce 10g, sesame oil 10g, sugar 10g and peanut oil 10g. Features of fish floss: fresh and delicious, soft and tender. Teach you how to make fish floss and how to make it delicious 1. Scaled herring, head and tail removed, cut into two sections, washed, put into a bowl, and add yellow wine and refined salt; Rooted onion, washed, half minced and half cut into sections; Wash fresh ginger, cut into pieces, and cut half into powder; Put the sliced onion and ginger into a fish tank, put the pot on the fire, steam it over high fire, take it out of the fish tank after steaming, take out the sliced onion and ginger, remove the fishbone, peel off the fish skin at the same time, and pour the fish into a clean cloth bag to squeeze it dry.
2. Set the wok on fire, heat it, pour in sesame oil, add chopped green onion, Jiang Mo, soy sauce and white sugar when the oil is hot, and stir-fry it into a sauce.
3. Heat the wok on the fire, pour in peanut oil, and let the bottom of the wok be covered with oil. When the oil is hot, put the fish in the wok and spread it out. Bake slowly with slow fire and stir fry constantly. When the water is dry and the fish fibers are fluffy, quickly pour in the sauce mixed with Jiang Mo, chopped green onion, white sugar, sesame oil and soy sauce, stir-fry until dry, and take out the pan to cool.
Pie-food phase grams:
Herring: Herring should avoid eating with plums; Black herring should not be fried with beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.
The practice of fish floss (10 month) introduces the cuisine and its effect in detail: children's recipes.
Fish floss (10 month) Material: main ingredient: fresh fish 1 piece (about 750g).
Accessories: peanut oil 40g, soy sauce 15g, refined salt 3g, sugar 4g, cooking wine 3g. Features of fish floss (10 month): salty and sweet, rosin, which melts in the mouth. Teach you how to make fish floss (10 month) and how to make fish floss (10 month) delicious (1). Scale, gut, clean, steam, bone and skin the fish for later use.
(2) Put the pot on low fire, add peanut oil, put the fish in the pot and fry it until it is crisp, add refined salt, cooking wine, soy sauce and white sugar, and stir fry for several times to get fish floss. Production key: when frying fish floss, the fire should not be too big, and it should be roasted while frying. This dish is suitable for infants 10 months or older.