Main Ingredients
Pork Tenderloin
500g
Accessories
Ginger
1 piece
Zanthoxylum bungeanum
1 tablespoon
Green onions
4 sections
White sugar
2 teaspoons
Baby soy sauce
1/2 tablespoon
Olive oil
10 grams
Steps< /p>
1. Raw material picture.
2. Cut the pork loin into small pieces.
3. Blanch the peppercorns in boiling water, remove and drain.
4. Add onions and ginger and cook until they break into pieces.
5. Take it out and drain it to cool.
6. Use a rolling pin to roll it into pieces. Roll it for a while until it becomes a pulpy state.
7. Add sugar, olive oil, and soy sauce. Mix evenly, put it into a bread machine or wok, and stir-fry until it becomes dry and fluffy.
8. No bread maker or wok is the same. Just watch and make sure the color is evenly applied. In the golden bread barrel, it looks very yellow again at night, but in fact, it is normally light yellow.
9. Pour it out and let it cool before putting it into a crisper.
10. Assembled pork floss.
11. That’s quite true. The baby likes to eat it.
Tips
1. Cut the meat floss for the baby into smaller pieces so that the meat floss will be more broken. If you want to eat it for babies over 3 years old or for adults, you don’t need to cut it into small pieces. You can cut it into strips along the grain. The floss is relatively long.
2. I feed it to an 8-month-old baby, so I don’t add any salt or seasonings. My baby still hasn’t touched any salt. You can't even feel the taste when mixed with white rice porridge. If it is for older babies and adults, the ingredients are as follows: 1 teaspoon salt, 1/2 tablespoon sugar, 1 tablespoon light soy sauce, 1 teaspoon fish sauce, 1 teaspoon curry powder, 1 teaspoon allspice, 1 teaspoon chicken essence, 1/2 cooking oil spoon. It tastes super good.
3. If you want the meat floss to look as fluffy as mine, you must roll it hard. Also, use the bread machine to start the stir-fry function for 30 minutes, then start the kneading program for 10 minutes, and then start stir-fry, so that the staggered dough will be more fluffy. If using a wok, it is recommended to use a whisk to stir and stir-fry. Not so fluffy when flipped with a spatula.