Health effects
Zanthoxylum bungeanum: Dehumidification
Star anise: Regulate qi, relieve pain, dispel cold
White sugar: Promote blood circulation and remove blood stasis
Ingredients
Chicken breast ( Two pieces ) | Honey ( Two tablespoons ) |
Salt ( An appropriate amount ) | Pepper ( An appropriate amount span> ) |
Octagonal ( appropriate amount ) | Fragrant leaves ( half piece ) |
Wolfberry, from here on out, these are all used to cook meat in the pot (appropriate amount) | Very fresh soy sauce ( appropriate amount ) |
White sugar ( appropriate amount ) | Sesame oil ( Appropriate amount ) |
Thirteen Incense ( Appropriate amount ) | Chicken essence ( a little ) |
Salt ( 2 grams ) |
How to make homemade meat floss
1.Prepare two fresh chicken breasts! Clean and set aside for later use
2. Put chicken breast, salt, pepper, star anise, bay leaves, wolfberry, etc.Put it in the pressure cooker, add cold water, and start the simmering function for 23 minutes
3.Start preparing for speculation at this time For the seasoning of meat floss, add two tablespoons of honey, one tablespoon of sugar, appropriate amount of sesame oil, a little chicken essence, appropriate amount of very fresh soy sauce, appropriate amount of thirteen spices, 2 grams of salt,
4.Stir evenly and set aside
5.Open the pressure cooker after 23 minutes and try the chicken with chopsticks to see if it is too bad! The meat floss is too rotten and has no chewy texture.Take it out and slowly tear it open with tongs.It is best to let it cool naturally and then freeze it in the freezer of the refrigerator.The meat will be dry! It will shorten the frying time
6. Wear disposable kitchen gloves if the process is not too hot.Tear the meat with your hands and smell the aroma of chicken wrapped in the ingredients.You can't help but want to finish it!
7.Tear it to this extent with your hands and start rubbing it with your hands
8.This is the effect of hand rubbing
-
9. Start frying in the pot.Heat the pot and pour in the meat floss.Stir fry over low heat for about 2 minutes.Pour some oil in the middle.Bring the oil to a boil over low heat and slowly stir-fry the meat floss., repeat this 2-3 times, each time boiling the oil and stir-frying the pork floss to prevent the cooked pork floss from smelling of oil.
10. After stir-frying the pork floss for 5 minutes, pour in the seasonings just prepared and bring to a boil over low heat.Stir-fried pork floss
11. Stir fry quickly over low heat
12. During the process, due to the presence of honey, the minced pork floss feels even more whole than when it was first taken out of the pot! It seems like it’s not kneaded and chopped
13. Stir-fry it and it’s ready to go! Basically done
14.Now install it! After it cools naturally, place it in a glass bottle, seal it, and place it in the freezer of the refrigerator! It's not the fresh-keeping room, it's the freezer! It can be stored for a long time and can be eaten as needed
15.Close-up of meat floss
Tips
I use chicken Pork floss
If you use pork, you must pay attention to the mutual restraint table.Pork floss should not be eaten with quail meat, otherwise it will cause black spots on the face.
Because the calorie and fat content of meat floss is relatively high, people with diabetes or who are relatively obese need to avoid eating it in general, because it is not good for their health.
The whole process was minimal! Avoid using minced meat floss in the pot.It is best to use a non-stick pan.Even if it is a non-stick pan, do not use high or medium heat.If the meat is mushy, it will be harmful to your health! Remember! Remember! Remember!
It takes about 21 minutes from the start of frying the pork floss to the time it is dried, the whole process depends on the situation!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
