Bread machine homemade meat floss
Overview
According to legend, meat floss was invented by an official chef in Fuzhou to make up for a mistake. In 1856 (the sixth year of Xianfeng in the Qing Dynasty), Lin Dingding, the chef of Liu Buxi, the Fuzhou Salt Transport Commissioner, accidentally overcooked the pork while cooking. At this time, the Salt Transport Commissioner was entertaining the guests and urging them to deliver the food. Lin Dingding had an idea and hurriedly added various ingredients, fried it into shredded pork noodles and served it to the table. Unexpectedly, the guests were full of praise after tasting it. From now on, the salt transport envoy would ask Lin Dingding to specially cook this dish every time he entertained guests. Later, Lin Dingding quit his job as an official cook and went home to open a shop, specializing in making crispy pork floss. He also held the sign Ding Ri You, which means Ding Zhong Ri Ri You, which became popular in Rongcheng. Fuzhou officials also used it as tribute or gift when they came to Beijing, so it became famous all over the country.
Tags
Ingredients
Steps
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Prepare seasonings: appropriate amount of salt, sugar, light soy sauce, pepper, corn oil, sesame oil, mash onion, ginger and garlic to extract 1 tablespoon of juice
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Cut the meat into small pieces, add green onions, ginger slices and water to a casserole and cook until it can be pierced with chopsticks
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Remove the cooked meat and drain the water, shred it slightly with your hands, and put it into a plastic bag
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Flatten with a rolling pin
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Pour the flattened meat into the bread machine, add seasonings, start the "dough kneading" program, and fluff the meat
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Start the "Jam" program again, and use a wooden spatula to poke the bottom of the bread bucket
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Finally add 1 tablespoon sesame seeds
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Mix well and the pork floss is ready!
