How to make homemade baby meat floss fluffy

After the baby is six months old, he can eat some complementary foods. There are many types of complementary foods, such as egg yolks, vegetable puree, fruit puree, etc. In addition, you can make meat floss for your baby to eat. The nutritional value in meat floss is relatively concentrated, and it is good for supplementing calcium and iron for babies. Moreover, the meat floss you make yourself is more hygienic, healthier and safer to eat.

How to make homemade baby meat floss fluffy

Main ingredients: 500g lean pork hind leg, 15ml cooking wine, 15ml dark soy sauce, a little rock sugar, three slices of ginger, and 1 tablespoon of salt. Production process: 1. Wash the pork, cut it into pieces, boil water in a pot, put the pork in and blanch it, then take it out and wash it.

2. Put the blanched meat into a cast iron pot, add cooking wine, dark soy sauce, rock sugar, salt, ginger, and pour in 250ml of water (the amount of water should be increased if using an ordinary pot). Cover the pot, bring to a boil, then simmer on low heat for about an hour, until the meat is tender and can be easily penetrated by chopsticks.

3. Take out the meat, put on disposable gloves, and tear the meat into shreds with your hands (this step requires a bit of patience, the finer the tear, the better the taste of the finished product).

4. Pour the shredded meat into a blender and grind it into small pieces.

5. Wash the pot, heat it up, pour the crushed meat floss directly into it, and stir-fry over low heat (pay attention to maintain even heat at this time).

6. Keep stirring until fluffy. After cooling, store it in a sealed bag or bottle. If it is fried dry enough, it can be stored for several months.

Tips: 1. Choose lean pork without tendons. 2. It is best to cook the meat until it is very tender (if you want it to be faster, you can use a pressure cooker), until chopsticks can easily penetrate it, and it can be easily crushed by hand. Regarding whether to use a blender, my experience is that it is necessary. If you just tear it by hand, of course you can do it, but the taste will be rougher. I like a more delicate taste, which makes it easier for children to eat. A fan gave me a tip, saying that you can put the cooked meat into a plastic bag and crush it with a rolling pin. This is also a more convenient way to do it, so you might as well try it. 3. Remember to use low heat during the final frying process, keep the heat constant, and stir-fry constantly (otherwise it will burn) until the meat floss becomes dry and fluffy. The drier it is fried, the less water it contains, and the easier it is to preserve. 4. If you like sesame, you can also add sesame seeds at the last stage of frying.

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