自製肉鬆總是炒成肉粉？無添加、無味精，家裡這一鍋肉鬆最安心 No Additives, No MSG The Fluffiest Pork Floss from a Stand Mixer
肉鬆真的很好用，當主角、做餡料都行，自己做的無添加、無味精，吃起來最安心。但很多小夥伴都卡在同一關：火候總是抓不準，手炒到胳膊發酸，最後出來的不是乾巴巴的肉粉，就是少了那層絨毛感。這支影片我把肉鬆的製作原理一次拆給你看。
從第一刀該怎麼下，到為什麼有人怎麼炒都不蓬。其中有一個步驟，我以前也一直做錯，改過來之後差別真的很明顯。想知道是哪一步嗎？影片裡慢慢說給你聽。喜歡這份內容，記得幫我點讚收藏，也分享給愛搗鼓烘焙的好朋友。
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肥丁無味精肉鬆 — 食譜材料與器具
主食材與川燙配料
- 豬腿肉 1360 g
- 蔥 適量
- 薑 適量
- 冷水. 份量以剛好蓋過豬肉即可
醬汁調味料
- 純釀造醬油 80 ml
- 味醂 60 ml
- Demerara 原蔗糖（或太古金砂糖）20 g
- 自製五香粉 1 小匙
- 米酒 60 ml
- 熱水 250 ml
使用器具
海氏 M6 二代靜音桌上型攪拌機（配備加熱鋼盆）
Pork floss is really versatile – it works great as the main topping or as a filling for buns. When you make it yourself with no additives and no MSG, it’s the most reassuring to eat. But many friends get stuck at the same hurdle: the heat is always hard to control, your arm gets sore from all the stir-frying, and in the end you either get dry, tough meat fibers or you miss that light, fluffy texture. In this video, I break down the principles behind making pork floss for you step by step: from how to make the very first cut, to why some people just can’t get it fluffy no matter how they fry it. There’s one step I used to always get wrong too, and after I changed it, the difference was really obvious. Want to know which step it is? I’ll explain it slowly for you in the video. If you enjoy this content, remember to like and save it, and share it with friends who love experimenting with baking and cooking.
MSG-Free Pork Floss — Ingredients & Equipment
Main Ingredients & Blanching
- Pork leg/shoulder: 1,360 g
- Scallions: to taste
- Ginger: to taste
- Cold water: enough to cover the pork
Seasoning Sauce
- Naturally brewed soy sauce 80 ml
- Mirin 60 ml
- Demerara unrefined cane sugar (or Taikoo Golden Demerara Sugar) 20 g
- Homemade five-spice powder 1 tsp
- Rice wine 60 ml
- Hot water 250 ml
Equipment
Hauswirt M6 (2nd Gen) Silent Stand Mixer (with heating bowl)
