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. A detailed introduction of home-made floss (1) cuisine and its function: private cuisine.
Taste: salty with sweet technology: fried pork floss (1) Material: homemade pork floss (1) Features: beige, fluffy, dry and fresh, rich in aroma, soft and delicious, easy to digest. Teach you how to make homemade floss (1) and how to make homemade floss (1) delicious 1. Peel, boneless, mince and fatten pork hind legs or buttocks, leaving only lean meat, that is, loose meat. Cut the lean meat into 3cm pieces along the thread, soak it in clear water 1 to 2 days, and remove blood stains.
2. Heat and cook the processed meat floss blank twice, the first time only add water (whichever is not meat) for white cooking, and the second time add seasoning to continue cooking. The two cooking processes are high fire first and then low fire, and the cooking time is more than 4 hours. In the cooking process, it is necessary to turn it up and down continuously to make the meat floss blank heated evenly, and constantly skim off the floating foam and oil (especially the floating oil, if it is not skimmed, the made meat floss is easy to go moldy and deteriorate); It is necessary to constantly check the brittleness of the blank. If the cooking is not crisp enough, the silk floss will be short and crisp. Therefore, the floss blank should be rubbed by hand during inspection. If it can be turned into velvet, it is necessary to cease fire immediately.
3. Take out the cooked meat floss blank, let it cool, control the moisture, cut it into small pieces, put it in the pot and stir fry thoroughly. When frying, the fire should be small, the fire should be large in the middle, and when it is quick-drying, the fire should be small, and it should be turned constantly until the marinade of the meat blank is completely dried. To measure whether the meat floss blank is thoroughly fried or not, in addition to observing whether the marinade on the blank is completely dried, you can also take out 1 small pieces by hand, crush them and let them go. If the blank is naturally loose, it is fried and dried.
4. Stir-fry the meat floss blank and take out the velvet antler. There are three main methods to rub velvet: first, after cooling, rub it on a washboard (similar to a washboard), with moderate force and even rubbing, so that the meat is loose and the thread is continuous (suitable for large-scale growth and use); Secondly, when the loose meat blank is completely dissipated, put it on the chopping board, rub it around by hand, pick out the slag, and cool it to form loose hair; Third, at the end of the pot, keep rubbing it in the pot with a shovel and rub it into velvet. The practice of meat floss (2) introduces the cuisine and its functions in detail: private cuisine, preschool children's recipes, old people's recipes and malnutrition recipes.
Taste: salty. Technology: stir-fried pork floss (2). Material: main ingredient: pork (lean) 1000g.
Seasoning: ginger 10g, brown sugar 5g, monosodium glutamate 5g, spiced powder 2g, soy sauce 10g, cooking wine 50g, onion 8g and salad oil 30g. Features: fluffy and delicious, nutritious, especially suitable for the elderly and children. Teach you how to make meat floss (2), how to make meat floss (2) delicious 1. Boneless lean meat, cut into squares according to the straight line of the meat. Add water to the pot, add ginger and onion, bring to a boil over high fire, and skim off the foam. Then switch to low fire. When the meat is fully softened, take out ginger and onion, add brown sugar, soy sauce, cooking wine and spiced powder, and stop burning after the meat is crisp. Wrap the meat with clean gauze, put it on the washboard and gently push it to wipe off the meat fiber. You can also rub the meat into thin strips by hand.
2. Take 1 wok, add a small amount of salad oil to lubricate the wok, then pour in shredded pork, add monosodium glutamate, stir fry repeatedly with low fire, and tear it while frying until it is 80% dry as tobacco. Self-made meat floss (2) Introduce in detail the methods and effects of cuisines: private cuisine nourishing yin recipes and anemia recipes.
Taste: Salty and sweet technology: fried pork floss (2) Material: main ingredient: pork leg 1000g.
Seasoning: 50g cooking wine, 50g soy sauce, 50g sugar 150g, 25g salt, 3g monosodium glutamate, onion 10g and ginger 10g. Features: light yellow color, less fat, soft and delicious. Teach you how to make homemade floss (2), and how to make homemade floss (2) is delicious. 1. Material selection: select pork leg, remove tendon, fat and coating, and cut into small pieces.
2. Boiling: Put the meat, onion and ginger into the pot at the same time, add water to make it equal to the meat, boil over high fire, and skim off the foam. Then skim the oil slick while cooking until the meat is crisp, add yellow wine, sugar, salt, soy sauce and monosodium glutamate, and simmer slowly. Discard the onion and ginger, stir-fry the soup over high fire to prevent burning. When the soup is nearly dry, roast the meat pieces with low fire, take them out of the pan, and gently loosen the meat pieces on the wiping board to form fibrous meat floss, or beef floss can be made from beef. 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 granular beef floss introduces the cuisine and its functions in detail: private cuisine, adolescent diet, athlete diet, spleen-invigorating and appetizing diet, and malnutrition diet.
Taste: spiced craft: roasted granular beef floss. Ingredients: Main ingredient: 5000g beef (fine).
Seasoning: 750g of sugar, 30g of soy sauce, 0g of white wine100g, 0g of onion100g, 2g of monosodium glutamate, 50g of wheat flour, 3g of fennel seeds, 3g of angelica dahurica, 50g of red yeast, 50g of pepper, 50g of star anise and 50g of garlic (white skin) have the characteristics of granular beef floss. Teach you how to make granular beef floss, and how to make granular beef floss is delicious. 1. raw material finishing: remove fat and fascia from boneless beef and cut it into pieces weighing about 200 grams.
2. Boiling: Put the prepared meat into a clear water pot, add 50g of ginger slices, and cook for about 1 hour to remove blood stains and skim the oil foam on the noodle soup. After cooking, cool the meat. At the same time, clarify the original boiled broth, remove the sediment, add all the ingredients except monosodium glutamate, sugar and monascus (put them in gauze bags), and put the meat into the pot after boiling over high fire. Cook for about 2 hours, and when the soup is completely boiled, you can go out of the pot. After cooling, it will be ground into paste by a meat grinder with a hole diameter of 2 to 3 mm, and also chopped into paste with a knife.
3. Baking: put the meat sauce into the pot, and take the cooked flour and cooked soybean oil and continue to stir. After about 40 minutes, pour it all out and continue baking. Before taking out the pot, pour monosodium glutamate, white sugar and monascus together, stir evenly to make the product loose and oily, and then take out the pot. After a little air cooling, the fine particles screened by the fine reed are the finished products. The practice of meat floss (1) introduces the cuisine and its function in detail: private cuisine
Taste: Sweet and salty technology: barbecue pine (1) Material: main ingredient: pork leg 1000g.
Seasoning: cooking wine 25g, sugar 150g, soy sauce 150g, salt 5g, onion 3g, ginger pine 5g( 1) Features: loose fiber, dry and fragrant, fresh and soft to eat. Teach you how to cook floss (1), how to cook floss (1) delicious 1. Chop the tendons and coating of the leg meat with a knife, cut it into small pieces, then clean the pot, add meat, yellow wine, sugar, soy sauce, salt, white soup, onion and ginger to boil, cover the pot, and simmer for 10 minute.
2. Boil the water in the cage, put it into the cage drawer, cover the cage lid tightly, steam it over high fire until the meat is crisp and rotten (the crisper the better), and drain the water.
3. Choose clean gauze, wrap the meat on the washboard, gently push it repeatedly along the line to dry the fiber of the meat, take it out, spread it out and pry it loose.
4. Heat the pan over medium heat, put oil in the sliding pan, then push in the meat floss, add monosodium glutamate (salt is not enough), stir-fry with a spatula, stir-fry until the water becomes (90% dehydrated) discolored, pour it into the basin, pry it loose with chopsticks, and let it cool thoroughly, and then save it for consumption. The key to making dried pork floss (1): prepare 250g of white soup. Niu Song (2) Introduce the cuisine and its efficacy in detail: the recipes for nourishing the body and invigorating the spleen and appetizing in private kitchens are 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.