Since there is some meat from boiled soup, instead of throwing it away, I decided to use it to make meat floss. 😊
Meat floss is also known as bak hoo, yuk sung or rou song. It is a dried meat product with a light and fluffy texture. It can be eaten as a topping for many foods, such as congee, tofu, and vegetable like eggplant. It is also used as filling for various buns and pastries, and as a snack food on its own.
由于煲汤里头有一些肉，所以我决定用它来制作肉松，而不是将之扔掉。
有面包机帮忙烘烤和搅拌，轻松很多，只是等待的时间要多一点，这次用了将近2个果酱程序，才把肉松烘炒到我要的蓬松的状态。不过，总比自己举着铲子在锅边慢慢炒强多了，对吧？
有面包机但还没有试过做肉松的朋友，一定要试试喔！
Meat Floss
Ingredients：
Boiled Pork (from soup) 160g+/- 水煮猪肉（煲汤的肉）
Fish sauce 1/2 tsp鱼露
Soy sauce 1 tsp酱油
Oyster sauce 1 tsp蚝油
Granulated sugar 2 tbsp砂糖
Salt 1/2 tsp盐
Sesame oil 1/2 tsp麻油
White Pepper 1/2 tsp白胡椒粉
Five spice powder 1/4 tsp五香粉
(A)Directions( Baking by bread maker):
Tips:
(B)Directions( If use stir fry by manual):
（A）制作方法（由面包机烤制）：
提示：
（B）制作方法（如果使用手动炒制）：
Happy Making!
Meat floss is also known as bak hoo, yuk sung or rou song. It is a dried meat product with a light and fluffy texture. It can be eaten as a topping for many foods, such as congee, tofu, and vegetable like eggplant. It is also used as filling for various buns and pastries, and as a snack food on its own.
由于煲汤里头有一些肉，所以我决定用它来制作肉松，而不是将之扔掉。
有面包机帮忙烘烤和搅拌，轻松很多，只是等待的时间要多一点，这次用了将近2个果酱程序，才把肉松烘炒到我要的蓬松的状态。不过，总比自己举着铲子在锅边慢慢炒强多了，对吧？
有面包机但还没有试过做肉松的朋友，一定要试试喔！
Meat Floss
Ingredients：
Boiled Pork (from soup) 160g+/- 水煮猪肉（煲汤的肉）
Fish sauce 1/2 tsp鱼露
Soy sauce 1 tsp酱油
Oyster sauce 1 tsp蚝油
Granulated sugar 2 tbsp砂糖
Salt 1/2 tsp盐
Sesame oil 1/2 tsp麻油
White Pepper 1/2 tsp白胡椒粉
Five spice powder 1/4 tsp五香粉
(A)Directions( Baking by bread maker):
- Drain the boiled pork, tear into floss ( The meat can be frozen in fridge for at least 3 hours to dry it.)
- Put all seasonings into the bread pan and add the meat floss.
- Select “Jam” mode and press “Start”. Open the lid of the bread maker to stir the meat floss every 15 mins.
- After the baking process is finished, meat floss will turn dry and golden, removed.(Each bread machine is different, please adjust it according to the time).
Tips:
- Put the boiled pork into the fridge overnight for best results.
- After baking for 60 mins, open the lid of the bread maker to check the cooking progress.( I continue to cook for 30 mins ).
- After the end of a program, the color and dryness may not be satisfactory. You can continue to cook with the second jam program until the meat is loose and fluffy. (I used Kenwood 250 bread machine cook for 1 hour and 30 minutes total cooking time)
- Seasonings are for reference only and can be adjusted according to your taste.
- Throughout the processes, the lid of the breadmaker can be opened to help release moisture.
- Homemade meat floss have no shelf life, so the shelf life will not be as long as store bought. Please eat as soon as possible.
(B)Directions( If use stir fry by manual):
- Put the shredded meat into a wok together with the seasoning and stir-fry until almost dry.(Be careful not to burn the floss)
- Lower the heat and add the sugar while the meat is still moist.
- Continue to stir-fry over a medium heat until the meat floss is crispy and dry.
- Remove from wok and use as desired. It should be stored in a sealed crisper to protect it from moisture.
（A）制作方法（由面包机烤制）：
- 沥干煮熟的猪肉，用擀面杖把肉块敲打碎。（可以提前把肉松放在冰箱中冷冻至少3个小时以使其干燥。）
- 将所有调味料放入面包桶中，并加入肉松。启动面包机“果酱”功能。每隔15分钟打开面包机的盖子以搅拌一次肉松。
- 烘烤程序结束后，肉松将变干并呈金色。即可出炉。（各款面包机火力不同，时间请斟酌调整）。
提示：
- 将煮好的猪肉放入冰箱过夜，以获得最佳效果。
- 一个程序结束后，可能上色和干湿度还不太满意，可以继续开启第二个果酱程序，直到肉松比较干爽蓬松即可出炉（各款面包机火力不同，时间请斟酌调整）。（我用的是Kenwood 250面包机，程序时间是1小时05分钟,我总共用了1小时30分钟）
- 调味料仅供参考，可以根据自己的口味调整。
- 整个操作过程，面包机的盖子可以敞开，帮助散发水分。
- 自制的肉松由于没有添加剂，所以保质期不会像买来的那么长，请尽快吃完。
（B）制作方法（如果使用手动炒制）：
- 将切碎的肉和调味料一起放入锅中，中火炒至几乎干为止（注意不要炒焦）
- 转中小火，加糖，继续炒。
- 继续用中小火炒，直到肉松干脆。
- 从锅中取出，晾凉。肉松晾凉后要放入密封的保鲜盒里保存，以免受潮变质。
Happy Making!
Comments
Post a Comment