taste: fragrance-refreshing technology: making material of roasted pingdu beef floss: main ingredient: beef (thin) 5g
seasoning: white sugar 4g, white wine 3g, white soy sauce 7g, ginger 5g Features of pingdu beef floss: Teach you how to make Pingdu beef floss, and how to make Pingdu beef floss is delicious. 1. Choose materials; Select fresh beef hind leg meat, remove tendon head and oil film, wash it with clear water to remove blood stains, boil it in boiling water, skim off oil stains and foam, and replace the water.
2. boiling; 1 kilograms of fresh beef is boiled with 3-35 kilograms of clear water, and then soaked in oil. After the bubbles are completely soaked, add ginger and salt and cook for about 3 hours, so that the meat can be sandwiched with chopsticks and shaken into silk, and 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 the loose blanks or residual bones, oil tendons and sundries, and pat all the loose blanks into filaments with a spatula. Then pour the raw juice into the pot, add 2 kg of soybean oil and cook, skimming the floating juice while cooking. After 3 minutes, add koji, decompose the oil and continue skimming for many times. Then add sugar and simmer until the soup is dry and oily.
3. Baking and rubbing: take the beef floss after feeding out of the pot, put it into a bamboo duster, put it on the mouth of the pot, slowly dry the water with the residual fire in the original stove for about 12 hours, and then use a wooden trapezoidal washboard to loosen it repeatedly, remove the meat head and impurities, and cool it to get the finished product. The finished product rate is 3% to 35%, packed in boxes, bottles, cans and plastic bags, and stored in a dry place for 3 months.