The beef floss last time was not as good as expected. I searched and read many posts online and summarized it again: Maybe it was too little oil... If you fail, keep up your efforts and become more courageous...
I changed it this time. I made fish and meat floss with full expectations. The result is quite promising, and there is still a lot of room for improvement next time.. However, it's still not bad. It's fluffy and fluffy, but it still doesn't have the feeling of melting in your mouth. In disappointment, who can tell you what it feels like to make meat floss at home? The only thing worth celebrating is that my son still likes it. As soon as he eats, he points to the box containing the meat floss: pine... Loose…Loose... I usually add some to him when I drink porridge or egg custard. It's okay, it's okay...
Fish and meat floss
By CadenMraz
Recipe Recommendations
- onion appropriate amount
- Jiang appropriate amount
- brown sugar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
Steps for Fish and meat floss
1
After the snapper is thawed, put it into a pan, add a small amount of water, salt, large chunks of onion and ginger, cooking wine, and soy sauce, and cook the fish.
2
After the fish is cooked, pick out the onions and ginger, then cook the soup to dryness, and mash the fish meat.
3
It is best to take out the fish and brush the pan clean.
4
Add oil in the pan, which is similar to frying, and then pour the fish in; at this time, change the shovel to a manual eggbeater, and keep frying the fish on low heat to make it more shredded.
5
At this time, the fish is getting drier and drier. Add brown sugar, stir-fry well, and continue to stir until the sugar is melted and stir-fry well to make the fish color better.
6
The last thing left is to keep stir-frying and keep stir-frying until you are satisfied.