Dental floss is made of meat. Many people say that shredded pork is pink. For convenience, especially for some children, it is ground into powder. Dried pork floss is a kind of powder made by removing water from meat. Suitable for storage and easy to carry. What is the method of making meat floss? How is it made? Let's take a look at Bian Xiao.

From the early days of the Mongolian Empire, Genghis Khan's dry food was dried meat floss and milk powder. According to Kyle Polo's travel notes, Mongolian cavalry once carried a kind of meat floss food. Meat floss is easy to make without "retouching", and Mongolia has long been perfect. Daikin is the predecessor of the Qing Dynasty, and there is no legend of fluffy meat, but Jin Dynasty and Qing Dynasty were influenced by Mongolian diet and used it for their own use.

Dried pork floss is a sub-common snack, made of dehydrated beef, mutton, lean meat, fish and chicken. It is common in Mongolia, China, Japan, Thailand, Malaysia, Asia and Singapore.

Specific practices are as follows:

Cooking and frying meat: put the cut lean meat into a pot, add the same amount of water as the meat, and then process it in three stages.

The first stage: cooking lean meat. Bring the fire to a boil and skim the oil slick until the meat rots. If the meat is not rotten and the water is dry, you can add water appropriately. When you hold the meat with chopsticks and apply a little pressure, the meat fibers will separate themselves, which shows that the meat is cooked. At this time, you can add seasoning and continue cooking until the soup is almost dry.

The second stage: frying and pressing stage. Stir-fry the meat over medium heat and crush it with a spatula. Be careful not to fry it too early or too late. Because the meat is fried too early, it is not rotten and not easy to spread, and the work efficiency is very low; If the meat is fried too late, it will burn easily and cause losses.

The third stage: fry dry. The rotor should be small, stir-fry constantly, and the operation should be light and uniform. When the meat is completely loose and the water is completely dry, the color will change from grayish brown to grayish yellow, and finally it will become golden fluffy with special flavor.

The newly processed dental floss can be stored in a glass bottle, which has been cleaned, disinfected and dried in advance, and can be stored in a dry place for 6 months without deterioration. Packaging with moisture-proof paper or plastic bags, or short-term storage.

Theoretically, any kind of meat can be made into floss.