Children at home prefer meat floss on weekdays, but they are worried about the selection of ingredients and bad additives outside. Yesterday I read Teacher Juan Juan’s post. It was a big surprise. The bread machine can also be used for meat floss. It is really a small machine.
Making bread floss with a bread machine
- 700 g Pork
- 25 g White sesame
- 15 g thin soy sauce
- 15 g thick soy sauce
- 30 g vegetable oil
- 60 g White sugar
- 6 g salt
- 3 g ginger
- Cut the lean pork into small pieces, simmer in a cold water pot, remove the water and boil it with warm water. (The meat segment should be cut a little longer, and it will shrink after cooking, otherwise your floss will be more likely to be finished at the end)
- Put the meat in a pressure cooker, add the right amount of water and cooking wine, green onion ginger and peppercorns, turn to low heat and simmer for 6 minutes, turn off the heat, and then open the lid and take out naturally.
- Drain the removed meat pieces, put them in a fresh-keeping bag and knock them out with a rolling pin. (It's easy to knock the meat while it's hot. Don't wait until it's cold.)
- Knock the thin strips of meat into the bread machine liner, add all the seasonings, and mix well.
- Select the "dessert function" of the toaster, and my toaster jam function program is 1 hour and 20 minutes.
- Start the jam program, restart the jam program when the program time is 20 minutes, add sesame seeds for the second program, stir for 30 minutes, and turn off the bread machine for the remaining 20 minutes. After the meat floss is finished, remove it from the inner container of the bread machine, and cool to seal. Preserve and eat.
- Floss requires pure lean meat. I like pork loin, which is very tender.
- Don't cut the meat pieces too small, cut them a little, because the meat will shrink when cooked. Cut into small pieces of meat, the floss fiber is not good-looking and very broken.
- In order to save time, I used a pressure cooker to cook the meat pieces. Without a pressure cooker, I can cook in an ordinary pot. After the simmer is finished, use an ordinary pot to boil and turn to low heat for 15 minutes.
- The operation of the whole bread machine is very simple. Put the thin strips of meat scattered with a rolling pin directly into the machine and execute the "Jam" procedure twice. The last 20 minutes of the two procedures are not necessary. If you are afraid of trouble, you can also make it twice. Program execution ends.
- If the pork jam is still wet after the two jam procedures are completed, you can add another stir fry procedure, or you can fry it in a wok for a while and let the steam evaporate.
- The bread maker has a self-protection function, so after the first procedure is finished, the temperature of the inner container drops to 45 degrees, and the second procedure can be started again. The temperature reduction halfway does not affect the effect. After the meat floss is done, it needs to be sealed and stored. You can also keep it in the freezer.