Homemade meat floss cooking machine version was successful
There are many people who make meat floss, but many of them are examples of failure, either fried too dry, or don’t know how to fry out the meat velvet, there are a few key small steps, there are children, there are elderly, you can follow this method, according to your own taste salty and sweet, you can adjust yourself, share with everyone!
Successful practices
Step 1
One pound each of chicken breast and pork tenderloin, remove the fascia on the meat
Step 2
Cut into small pieces, put them in the pot, add cooking wine, ginger slices, and green onions, cook for 40 minutes, and cool out of the pot
Step 3
Put it inside the bag and flatten it with a rolling pin
Step 4
Press it so that it can come out and tear it by hand
Step 5
Four layers of fine silk by hand, according to the texture of the meat
Step 6
The most important thing is to add oil to the wok, then add shredded pork, stir-fry for about 15 minutes on the minimum heat, you can stir-fry the shredded pork in five or six layers dry, don’t stir-fry too dry, otherwise it will not be fluffy.
Step 7
After noising, add all the seasonings and mix well out of the pot and put them in the food processor
Step 8
The sixth cooking machine can beat the function for 20 minutes with the ACA stepless slingshot, beat 3 times, stop every 20 minutes, open the lid and stir, and then continue to repeat three times
Step 9
After six minutes, it is in this state, in fact, it can be eaten, but the humidity is relatively high, it cannot be put in the freezer for too long, it must be put in the freezer, and the taste is not particularly good
Step 10
Put it in a wok again and stir-fry over low heat for 5 to 8 minutes
Step 11
It can be stored in the freezer for a long time, the taste is super good, it will not be very crumbly, and there is also fluff, which is successful
Cooking techniques for success
The first step is to remember that the stir-fry time in the wok should not be too long, the first stir-fry for up to 15 minutes, and the shredded meat can be fried to 5 to 6 layers The second step is to put it in the food processor and repeat it three times in a whipping way, so that it is easy to get out of the fluff and will not break The third step is to put it in the wok again and stir-fry until it is 7 to 80% dry The fourth step, remember to eat it all, put it in the freezer, otherwise it will be bad, because it is not pure dry things