Beef floss
Overview
Okay, let’s show you our verification results of beef floss. Beef floss is a breakthrough dish for us!
Tags
Ingredients
Steps
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Cut the beef into 2~3cm cubes and blanch it for 3 minutes. Put the blanched beef into the pot, wrap the seasonings to remove the fishy smell and add flavor with gauze and put them in - this is for easy removal when the time comes, you can just put them in directly, but when the cooking is completed, there will be an extra step of picking out the seasonings.
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After placing the ingredients, add 1200 ml of water (6 cups) and activate the [Soup] or [Bone Soup] function;
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After cooking, take the meat out of the pot while it's hot, place it on the chopping board, and beat it thoroughly with a rolling pin; - don't pour away the remaining soup, it will be useful later;
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After beating, use your hands to further tear the scattered beef into thin shreds. If you encounter beef shreds that are too long, tear them off. The length should not exceed 1.5 cm.
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Pick out the onion, ginger and other seasonings from the soup where the beef was cooked before, and add salt, sugar and soy sauce;
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Put the shredded beef into the pot: in order to let the beef be evenly seasoned, it is best to stir it so that the seasoning can evenly coat the beef shreds;
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This is the last step and the one that requires the most patience. It requires slowly drying the beef into fluff. After the [Dry Pot] function is over, start the manual adjustment, adjust the heat to 4 levels, and start roasting the shredded beef. During the process, use a shovel to pass the bottom every 3-5 minutes to prevent the pot from being cooked until the shredded meat becomes loose.
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After drying, it becomes fragrant beef floss! Compared with the beef floss sold outside, it is not only cleaner and healthier, but also more flavorful, and the more you eat it, the more delicious it becomes.
