After this epidemic, people have higher and higher requirements for food safety and have stronger health awareness. Everyone also likes to cook delicious food at home and enjoy happy time together as a family.

According to legend, from the early days of the Mongol Empire, Genghis Khan’s dry food was meat floss when he was galloping through Europe and Asia to fight. Marco Polo recorded in his travel notes that the Mongolian cavalry once carried a kind of meat floss food. This is also the earliest historical record of meat floss.

Introduction How to make meat floss?

Pork floss is a dehydrated product that is rich in nutrients, easy to digest, convenient to eat and easy to store. It is made by boiling meat, then stewing and kneading it. In addition to pork, beef, fish, chicken and other meats can also be used for processing. Meat floss is a famous specialty in my country. According to its shape, it is divided into velvety meat floss and powdery (ball-shaped) meat floss.

～～Features of meat floss～～Nutritious, easy to digest and convenient to eat

Practical operation of original chicken floss

The first step is to prepare the ingredients

Accessories: appropriate amount of onion and ginger, 5 grams of cooking wine, 4 grams of salt, 3 grams of sugar

3 grams of light soy sauce, a little sesame oil, cooking oil 5 grams.

The second step of the production process

1. Remove the surface fascia and fat from the chicken breast, clean it and put it into a pot. Pour in an appropriate amount of water and add cooking wine, green onions, ginger slices, Cook the chicken until tender for 20 minutes, remove and let cool.

2. Tear the cooked chicken into thin shreds by hand. This process is time-consuming, so be patient. ?

3. Then chop the shredded chicken into small pieces with a knife (chop it into small pieces for babies, and fry it directly for adults). ?

4. Pour a little cooking oil into the pot and heat it up. Pour in the chicken and turn to low heat. Then add an appropriate amount of sugar, salt and light soy sauce and stir-fry until all the moisture in the chicken breast is dry. Remember to make sure the whole process is done. Use low heat.

5. Fry until the minced meat is fluffy, and finally add a little sesame oil to enhance the aroma.

6. Use a rolling pin or a meat mallet to pound the fried chicken until it becomes fluffy and minced. ?

Technical Summary The most important thing in making pork floss is to select meat. First, we must remove all the fascia and fat on the surface of the meat, so that we can make good pork floss. You must be patient when making pork floss. Fry the meat over low heat to dry out the moisture. If it is for babies, you don’t need to fry it too dry. If you are making complementary food for your baby, do not fry it too dry. It is best to use a food processor to grind it into minced paste.

The home version of pork floss is easy to make, the method is simple, and it contains no additives and is healthier. The protein content in chicken is relatively high, there are many types, and the digestibility is high. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Therefore, making meat floss at home is more suitable for children.