How to make meat floss for babies

The method of making meat floss for babies is relatively simple. First, you need to choose better meat, such as pork or beef. Of course, it is best to choose tenderloin. The meat fibers in this part are longer, and the meat floss made will be more fluffy and taste better. When making meat floss, the salt content must be less. Babies cannot eat too much salt and must eat less. , which will be more conducive to the baby's health.

How to make meat floss for babies

Main ingredients: 1 pound of lean pork hind leg

1. Cut the lean meat into 5 cm pieces. Add seasonings according to the age of the baby. I added ginger, green onion, salt, etc., and stewed it until it was very soft. I stewed it in a pressure cooker for 50 minutes. 2. After it was very soft, take it out and shred the meat. I used a juicer to shake it, but you can tear it into shreds by hand, but shredding by hand is slower. 3. Then put it in a pan and stir-fry over low heat until there is no water at all.

Method 2

Main ingredients: appropriate amount of pork tenderloin, appropriate amount of onion. Auxiliary ingredients: appropriate amount of vegetable oil

1. Ingredients: pork tenderloin, onion

2. Cut the pork tenderloin into 1cm cubes.

3. Add onions to a pot of cold water and blanch them.

4. Wash the blanched pork cubes.

5. Put it back and cook until soft (slow cook for 1 hour)

6. Drain the cooked meat cubes, wrap them in plastic wrap, and crush them with a rolling pin or beat them.

7. Put the minced meat in a non-stick pan and stir-fry over high heat, remove excess water and then simmer over low heat.

8. Put the minced meat into the food processor after about 10 minutes

9. Pay attention to turning and stopping the food processor when it is grinding, so that the meat can be minced;

10. Then put it back into the pot and continue to fry the minced meat on low heat until dry.

11. Keep some moisture in the meat floss. If it is too dry, it will become hard. Store sealed in the refrigerator for up to one week.

Note: The meat should not be cut into too small pieces, otherwise the strips will be too short. If you tear the shredded meat by hand, you must tear it finely. I use a juicer to shake it 3 times flat. When shaking it with a machine, be sure not to add the head, otherwise it will become minced meat. The cooking time must be long enough, and the meat should melt in your mouth, so that the fried meat floss will not have a residue feeling at the end.