Black sesame meat floss
I have made meat floss N times, but I have never written a diary. I made some more at home yesterday, and I have sorted it out today. I made it with real ingredients. I can eat it with peace of mind. Adults and children like it very much. I also need it when making cakes, and it is super simple. I think the taste is not inferior to takeout. You may as well give it a try!
Recipe Recommendations
- lean meat appropriate amount
- black sesame appropriate amount
- sugar appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- boiling water appropriate amount
- salty and sweet
- fried
- an hour
- ordinary
Steps for Black sesame meat floss
1
Wash lean meat and cut it into small pieces.
2
Put the meat and onions and ginger into the pressure cooker.
3
Add a small spoonful of cooking wine and appropriate amount of boiling water.
4
Cover the pot and cook for about 30 minutes.
5
After boiling, remove and dry.
6
After cooling, mash it with a rolling pin until it is fluffy.
7
Put some oil in the pan to smooth the pan.
8
Add pork and stir fry over low heat.
9
Add thirteen incense sticks.
10
Add sugar and salt and continue to stir fry over low heat.
11
Until the water slowly dries, the pork fibers have become distinct roots, and you can turn off the heat when you hear the "rustling" sound when stirring.
12
Add cooked black sesame seeds and stir fry well.
13
After cooling, it can be bagged for storage.Black sesame meat floss Make Tips
1. When cutting the pork into small pieces, cut across the grain if you want the meat floss to be finer; if, like me, you dislike it being too fine, cut along the grain.
2. The meat should be cooked as thoroughly as possible, and it is also very important to mash it into a fluffy state after cooking; these two are essential conditions to ensure the meat floss has distinct, separated fibers.
3. As for the amount of spices and seasonings, it depends on personal taste. Some people stew the spices together with the meat, but personally, since this is eaten as a snack, I feel the flavor should not be too heavy. Black sesame seeds are also added according to personal needs; skip them if you don't have them.
4. When stir-frying, be sure to use low heat and fry slowly; do not be impatient. You can add a little more oil halfway through for a more translucent finish, but I didn't want my family to consume too much fat, so I skipped this step.
5. Regarding the degree of frying, I have tried different times. If you hear a "rustling" sound and continue frying for a while, the meat floss becomes very crispy. Although it smells fragrant, the meaty flavor is lost. I don't like this texture, so I turn off the heat as soon as I hear that sound, at which point you can still taste the resilience of the meat fibers.
6. I have also checked the ingredients of supermarket meat floss; pea powder is added inside. I don't know what role this plays, but the meat floss looks very broken and contains a lot of powder, which I don't like.