Homemade meat pine
By VicentaLakin
When you have a kid, you'll have to steam him with some soup and soup every day. And scrawny meat is one of them, but every time it's scrawny, it gives me a lot of headaches, and if you eat it directly, it's so thick, you cook it with the others and nobody wants to eat it. Put it down, it doesn't matter, because most of the nutrients are still in the meat and sometimes boil the sauce for the calf, but it's been a long time, and his mouth is so good that it's cooked repeatedly, so they don't eat. Last time I went back, Grandpa Valley made some pines, and when I got back, we used up our pine bread and cake. So I thought about where the slag goes today, making pine. We all know that the meat pines sold in the market are comparable to homemade, either in meat or in fabric。
Recipe Recommendations
- meat residue 300 grams
- ginger 3 tablets
- red onion of 3
- Weijixian soy sauce 1 tablespoon
- white sugar 1 tablespoon
Steps for Homemade meat pine
1
Preparing materials (ginger slices, onion head shredding). Scrawny soup is prepared with the restless slags to raise the asphalt。
2
When you put a little bit of oil in the pan, you add a ginger onions and a souffle。
3
Falling into the slag, spreading open, drying up the water and adding white sugar sauce。
4
Turning the fire around for about 30 minutes, the raisins are dry and loose, and the color is fine。
5
The fried pine needs to dry in the hot stand。Homemade meat pine Make Tips
1. Do not set aside the shredded meat; start frying immediately, otherwise it will dry out quickly. If you cannot fry it right away, place it in a sealed box and store it in the refrigerator; 2. You can also add chili powder, curry powder, five-spice powder, etc., according to personal taste. 3. When cooling the fried meat floss, be sure to spread it out widely; if the meat floss is piled up, internal heat will cause it to become soft and not fluffy; 4. Thoroughly cooled meat floss should be stored in a dry, sealed container, placed in a dry and ventilated area.