Curry meat floss(ka li rou song )

Curry meat floss

Introduction:

"Today, I finally made my own curry floss. Last time, the baby said to eat curry meat floss bread, golden and beautiful, the meat floss is thin and fluffy. I'm going to imitate it today

Production steps:

Step 1: stew the pork in the pot.

Step 2: when it's hot, use chopsticks to scatter the pork. The finer the pork, the better.

Step 3: crush the meat with a rolling pin.

Step 4: put in reserve.

Step 5: heat the pot, no water in the pot, add minced pork.

Step 6: heat the pot, no water in the pot, add minced pork.

Step 7: stir fry over low heat until the color turns slightly yellow.

Step 8: stir fry over low heat until the color turns slightly yellow.

Step 9: add appropriate amount of salt.

Step 10: add appropriate amount of salt.

Step 11: continue to stir.

Step 12: continue to stir fry.

Step 13: stir fry fluffy and add black sesame.

Step 14: continue to stir over low heat.

Step 15: fry until golden.

Step 16: fill up the spare.

Step 17: add the blender.

Step 18: stir until crushed.

Step 19: return to the pot.

Step 20: add the curry powder.

Step 21: stir fry over low heat.

Step 22: finished product drawing.

Materials required:

Pork: 500g

Black Sesame: right amount

Curry powder: right amount

Salt: right amount

Notice: 1. Stir fry slowly with low heat in the whole process. The heat and patience are very important. If you want to eat delicious food, patience and perseverance are very important. 2. Blanch the glass jar with boiling water for five minutes, control the dry water, put in the meat floss, keep the lid open, and cool through slowly. 3. The minced meat is golden yellow, the meat is thin, and becomes Rongrong shape.

Production difficulty: Advanced

Technology: stir fry

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Rou Song