With the bread machine, it's actually very simple to make floss. After trying your own floss, I believe you will never look at the floss outside again. Attached is an ultra-detailed recipe for minced meat, pay attention to the little post.

By s sister _ flocculant

ingredients

tenderloin 82g

steamed fish and soy sauce 35g

braised sauce 1g

oyster sauce 1g

sugar 5g

oil 6g

salt 2g

chicken essence 2g

pepper.

2. remove fascia from the loin.

3. Cut into small pieces of about 2-3cm along the texture of the meat, or cut into thick pieces.

4. Put the meat into the pot in cold water, add the blanching materials (appropriate amount of pepper, 2 star anise and 5g ginger slices), and pick up the meat after it is cut off.

5. Wash the meat with clean water.

6. Add clean water to the pot, subject to the submerged meat pieces, and add cook the meat materials (appropriate amount of cooking wine and 5g of ginger slices). After the fire is boiled, simmer for about one and a half hours. (If you use a pressure cooker, it may not take so long.)

7. Until the meat can be easily dispersed with chopsticks. Pick up the cooked meat, and save the broth for other soups.

8. When the meat is cool, put it into a larger fresh-keeping bag and crush it with a rolling pin.

9. After rolling, I tore the meat that was not rolled carefully again. The pile on the left is the effect after hand tearing (this step can be omitted for fear of trouble, but the meat is loose. . . ）。

1. Put the shredded pork into the barrel of the bread maker, and then pour in the seasoning (the seasoning is mixed in advance) to start the meat floss program of the bread maker.

11. If you want the meat floss to be crisp, you can do the meat floss procedure twice.

12. When the meat floss is ready, pour it out and air it.

13, homemade floss, without any additives, short shelf life, eat it quickly. . .

14,

15,

16,

17,

Tips

1. Because this recipe is for children, it is generally light. In fact, you don't have to worry about whether the seasoning is salty, sweet or light, just make it according to your own taste. If you like spicy, you can add spicy, and if you like sweet, you can add more sugar. There is no standard, just like yourself. In addition, different brands of seasonings have different tastes, so the seasoning part is for reference only. 2. Although the price of tenderloin is a little expensive, it is indeed the first choice for making floss. You will find that it is easy to be crushed by a rolling pin after cooking, and you can choose leg meat as the second best. 3, the meat can not be cut randomly, but cut along the grain, so that when the meat is torn into silk, it will maintain a certain length of fiber, and the finished meat floss will not appear very finely. 4, the amount of meat can not be too little, the meat can not produce mutual friction between the shredded meat when the bread machine is stirred, which will affect the fluffy effect of the fluffy meat, too much meat, afraid of flying out of the bucket. 5. After blanching, I boiled the meat in water. The broth cooked with the meat is very fresh. Don't throw this good thing away. It is the best for making other soups. 6. After rolling the rolling pin, I spent a little time tearing the meat slices without very thin strips. The process was a bit abusive, and the pursuit of quality was a bit tired. . . .

2845 Reading

The data of recommended cases come from the pictures of life tips about food in the Living Small Help APP

Life tips about food

3 pictures have been read by 16815 people

Design case renderings

See

Search

Home-made pork floss friends circle

Broken pork floss machine version for free.