Homemade Pork Floss (bread Machine Version)
1.
The lean meat that has been boiled in the soup is preferably tenderloin, without fat, which will become hard when it is fried. (I used an electric pressure cooker to cook, you can see the recipe "Chayote Papaya Barley Soup".)
2.
Put the meat in the fresh-keeping bag, crush it with a rolling pin and crush it.
3.
Add the very fresh soy sauce, sugar and corn oil and mix well.
4.
Put it in the bread machine and press the jam function button. My jam program is 1 hour. I used 1 and a half programs. After a jam program is completed, I press it again, but this time it is 30 minutes. Just stop, the degree of crispness is as you like, and if you like crispy, it will last a little longer. (Stir with chopsticks every 15 minutes to prevent the bottom from getting burnt. The bread machine has the best meat floss function. My bread machine is relatively old and only has jam function.)
5.
When the meat floss is ready, put in the cooked white sesame seeds and the bibimbap with seaweed in the picture. It doesn’t matter if you don’t have this, you can put cut up instant seaweed
6.
Mix well with chopsticks.
7.
Crispy and delicious.
8.
It goes well with porridge. It can also be used as snacks, bread and cakes, and has many uses.
Tips:
1. If there is no bread machine, you can use a non-stick pan to fry on a low fire. Be sure to fry slowly on a low fire. If the fire is high, it will not fluff and will become small lumps.
2. The bibimbap fragrant I put is seasoned, so I put less soy sauce. If you use unsalted seaweed, you can put soy sauce up to 50 grams. (Of course, it depends on your own taste.)
3. The meat must be cooked well. Press it in a pressure cooker or cook for more than 1 hour to get a good fluffing effect. Therefore, it is best to use stewed meat without waste or soup.
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