Most children cannot resist the temptation of meat floss. Meat floss is rich in nutrients and can provide high-quality protein for babies. However, the meat floss sold outside is always full of additives, or there are too many seasonings that are not suitable for babies to eat, so many mothers want to make their own meat floss. There are a few steps to making pork floss, but it’s not complicated. We first prepare a pound of fresh tenderloin, and then cut it into pieces along the muscle fibers. Do not cut it too small, because cutting it too small can easily lead to minced meat.

Put the cut tenderloin directly into the pot and cook for 2 to 3 minutes. By this time, the surface of the meat has changed color. After we fished out the meat, we put it in clean water to wash away the floating foam. Put the meat into the pressure cooker, add cooking wine, ginger slices, and salt and cook for about 15 minutes. If it is for younger children, the cooking time can be extended appropriately. We take out the cooked meat and let it cool, then use a rolling pin to pat the meat hard, preferably to break it up. Tear the loosened meat slightly with your hands. This will make the flossy meat more fluffy. You must be patient in this step.

We put the No. 4 meat directly into the bread machine, add salt, fine sugar, soy sauce and chicken essence for seasoning. The bread machine stir-fries for about 20 minutes, and the meat floss is finished. If not If you use a bread machine, you can also stir-fry directly in a small non-stick pan until the water in the meat floss evaporates completely and the meat floss is in a dry state. Because this kind of homemade meat floss does not have preservatives added, it will not be stored for too long. It will be eaten in 3 to 5 days at most, and it must be stored in a sealed place and refrigerated.

The meat floss made by yourself will be more reliable to eat. If it is eaten by a baby, there is no need to add seasonings, or the seasonings can be increased or decreased appropriately according to the baby's condition. One pound of tenderloin can only produce about 250 grams of pork floss. It can be increased or decreased appropriately according to the proportion.