How to distinguish between true and false dental floss can also be distinguished by these four simple and effective methods.
Color: The floss made by the traditional method is light brown, shiny, uniform in color and consistent inside and outside, while the added floss is white inside and heavy outside.
Handle: High-quality fluff is elastic, loose and flocculent, with obvious fibers, while the added fluff has more powder.
Taste: High-quality floss has natural meat flavor, and the added floss has essence flavor.
Water: the simplest and rudest method, high-quality dental floss is put into water, and the water is still clear and not turbid; The doped dental floss, once in the water, will soon become turbid.
Why dental floss washes like cotton and is flocculent, just like cotton, doesn't mean it is made of cotton.
Meat floss is a cooked meat product that uses lean meat of livestock and poultry as the main raw material, and after finishing, cutting, cooking, skimming, seasoning, collecting soup, frying and kneading, fluffy muscle fibers are made into flocs. Pork, beef, chicken, fish, rabbit, goose and duck can all be used to make floss.
Because dental floss is essentially a kind of muscle fiber, it is not surprising that these "muscle filaments" are a little bit shaped after washing, and they are pinched together like flocculent cotton.
How to make floss at home: lean pork (or chicken breast), onion, ginger, cooking wine, soy sauce, sugar, etc.
Method:
1. Wash the meat and cut it into pieces about 5 cm long and 3 cm wide.
2. Add cold water to the pot, add pork and remove blood.
3. Add onion, ginger and cooking wine and simmer for half an hour until you can gently insert the meat with chopsticks.
4. naturally cool the cooked meat, put it in a fresh-keeping bag and press it into silk with a rolling pin.
5. Add a little oil to the pot, simmer over low heat, add shredded pork, salt, soy sauce and a little sugar and mix well. Stir constantly until the shredded pork is crisp and golden yellow.