吃不完的肉，尤其是胸肉，隔餐再熱過後，口感又更乾澀了，
要不然就是涼拌雞絲，可是天氣越來越涼內
怎麼辦 ? 怎麼辦 ?
那....那.....炒成肉鬆吧 !!
Meat Floss is one of the common foods in Taiwan. It is the best side dish of Congee, tofu, snack or on its own. the texture is light and fluffy as cotton due to the muscle fiber separates and easy to eat which is the best protein source for babies reaching weaning periods as well. All meats can be used, ex: beef, pork, chicken or even the fish.
A. Turkey 350g / Soy sauce 1 tbsp / Rice cooking wine 1tbsp / water 1/4 cup
B. Seasoning : White pepper powder 1tbsp / sugar 1/4tbsp / some salt
* I used the leftover turkey for the floss. The amount of each ingredient can be modified at your preference. If you prefer to use rare meat from the beginning, please boil the meat with a pot of water and slices of ginger, green onion, 2tbsp cooking rice wine.
1. Stir in the ingredient A and cook over medium heat until the stock is almost dry.
2. Lower the heat and shred the meat into fine shreds with a fork.
3. Add seasoning B while the meat is still moist. Keep on frying until the meat floss is dry and crispy.The whole process of frying takes at least one hour or more. The floss is drier is better.
* Store in the refrigerate and finish it in 1-2 weeks.
這道肉鬆，不管甚麼肉都可以用，牛雞豬魚...隨便你用。
勤儉如我用的是感恩節火雞骨頭上還殘留的一堆碎肉殘渣。如果很堅持要直接用生肉，先用薑蔥水+1-2匙米酒煮熟。
A. 肉 1/2杯(350g) / 醬油1匙 (我用的是龜甲萬，超級鹹，所以只放1匙) / 米酒或味醂1匙 / 水或高湯1/4杯
B. 調味料: 白胡椒粉1匙 / 糖 1/4匙 / 鹽 隨意
* 這次的材料都很隨意
1. 材料A放進炒鍋，中火，不斷翻炒讓肉沾到湯汁。
2. 當汁液漸乾時，轉小火。這時後肉應該有一些鬆散狀了，再用叉子把肉分散。
3. 繼續翻炒，不要讓鍋底的肉焦掉。(大概15分鐘肉的纖維開始分散，續炒20分鐘，整個呈現鬆散狀即成)
整個翻炒過程大概要1小時，越乾越好越耐放，不過最好還是一個禮拜內使用完畢，放入冰箱可多放一個禮拜。
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