Dried Seaweed and Pork Floss

Name: Dried Seaweed and Pork Floss
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lean meat; 10g Lightly dried shrimp skin; 1g Seaweed; 5g salt; 10g sesame

by happy985

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

When my baby adds supplementary food, the meat floss is always available at home, with porridge, bread, cake, or cooking, sometimes I will put a little fried rice for him, do you feel that the meat floss is quite versatile of.
Since I have a bread machine at home, it’s much more convenient to make pork floss by myself. I improved and improved the pork floss myself, added dried shrimp skin and seaweed, added calcium to the baby, and enriched the taste. The fun of making homemade is sometimes really great it is good. "

Ingredients

Dried Seaweed and Pork Floss

1. 500 grams of lean meat, appropriate amount of ginger, and appropriate amount of green onions.

2. Cut the lean meat into small pieces, and remove the fat and tendons on the lean meat.

3. Rinse the cut meat in water to remove the blood and remove it.

4. Put the meat into the pot and add water that has not had the meat, and then turn to medium heat to boil.

5. Cook for about 15 minutes, add ginger and green onions.

6. Cook for about 50 minutes, just take a piece of meat and use chopsticks to pierce it easily.

7. Remove the cooked meat and let it cool for a while, and dry it with water.

8. Put it into a fresh-keeping bag and crush it with a rolling pin.

9. Pour the crushed meat into a container, and then tear apart a little piece of meat.

10. Torn meat.

11. Prepare dried shrimp skins, seaweed, and sesame seeds.

12. Pour the torn meat into a bread bucket, add shrimp skins, sesame seeds, seaweed, and tear small pieces of seaweed.

13. Start the pork floss mode.

14. Prepared pork floss.

Tips:
1. The bread machine feels pretty good for making pork floss. 500 grams of meat is still quite a lot. It feels like you can make 200 grams of meat at a time. The pork floss made by yourself is not added, and the salt is less, so it is ready. Keep refrigerated, eat some and make some.
2. The meat here is relatively shredded, in fact, after the rolling pin is pressed, the larger piece of meat can be shredded.