Homemade black sesame meat floss(zi zhi hei zhi ma rou song )

Homemade black sesame meat floss

Introduction:

"I've made meat floss n times, and I've never written a diary. I made some at home yesterday. Today, I've sorted out and passed it on. I'm really good at making real materials and eating. Adults and children like it very much. I also need it when making cakes. It's super simple, and I think it's not inferior to take out. You might as well have a try!"

Production steps:

Step 1: wash the lean meat and cut it into small pieces.

Step 2: put the meat, onion and ginger into the pressure cooker.

Step 3: add a small spoon of cooking wine and some boiling water.

Step 4: cover the pot and cook for about 30 minutes.

Step 5: after cooking, remove and air.

Step 6: cool and pound into velvet with rolling pin.

Step 7: put some oil in the pot to smooth it.

Step 8: stir fry the pork over low heat.

Step 9: add thirteen spices.

Step 10: add sugar and salt and continue to stir fry over low heat.

Step 11: until the moisture is slowly dried, the pork fiber becomes clear, and when you stir fry, you can turn off the fire when you hear the "rustle" sound.

Step 12: add cooked black sesame and stir fry evenly.

Step 13: after cooling, it can be stored in bags.

Materials required:

Lean meat: moderate

Black Sesame: right amount

Sugar: right amount

Salt: right amount

Thirteen spices: appropriate amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Boiled water: appropriate amount

Precautions: 1. When the pork is cut into small pieces, if you want to shred the meat floss a little bit, cut it across the pork fiber. If you don't like to shred it like me, cut it along the pork fiber. 2. The more cooked the meat, the better. It's also very important to pound the meat into a pile. These two are the necessary conditions to ensure that the floss looks like it has clear fiber roots. 3. As for the amount of spices and seasonings, according to personal taste, some people stew meat with spices. I think it's eaten as a snack and it's not easy to taste too strong. Black sesame is also based on personal needs, no need to add. 4. When frying, we must use a small fire to fry slowly. We can't be impatient. We can put some more oil on the way. The finished product will be more transparent. I don't want my family to take in too much oil, so it's free. 5. As for the extent of fried meat floss, I have tried different times. If I hear the "rustle" sound and continue to fry for a period of time, the meat floss will become very crisp. Although it is very fragrant, I can't eat any meat flavor any more. I don't like the taste, so I turn off the fire as soon as I hear the sound. At this time, I can still eat the toughness of meat fiber. 6. I've also seen the ingredients of the meat floss in the supermarket. There's pea powder in it. I don't know what effect it plays in it, but the meat floss looks very broken and there's a lot of powder in it. I don't like it.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Zi Zhi Hei Zhi Ma Rou Song