將湯渣 upgrade 【自家製紫菜肉鬆】 Pork Floss

在英國生活學會的事 What I learnt when I lived in the UK

學會慳錢而不降低生活質素

1. 零浪費，食材變身再利用： 以前煲完湯嘅豬肉，通常都掉。依家拎嚟整肉鬆！零添加又香口，做零食、送粥，飯團，台式蛋餅、做麵包一流

2. 解鎖無限可能： 會挑戰以前從來未試過整嘅嘢，好似牛丸。喺出面買牛丸 £5 得 8 粒，自己買靚牛肉都不用 £4，仲可以整到 20–22 粒！真材實料又彈牙 ！

3. 貴買平用，投資真正實用嘅廚具： 依家一日煮三餐、一星期最少煮 5–6 日，真心覺得好的廚具絕對值得投資！就好似呢部 Kenwood Cooking Chef，除咗打麵糰，最正係有加熱＋攪拌功能，整肉鬆時可以一邊加熱一邊輕鬆將肉打散成完美肉絲，完全唔使炒到手痠！一機多用，烘焙、煮嘢都得幫輕咗超級多廚房工序 。

清走啲唔啱用嘅煲煲碟碟，留返真正高質、耐用嘅廚具，生活品質反而提升咗。

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用我優惠碼 CELIACHAN 免費自選 3 件配件 （價值超過 £350）

Living in the UK has completely reshaped my lifestyle and cooking  mindset 

The biggest lesson I’ve learned is How to save money without sacrificing the quality of life.

💡 My new Smart Kitchen Habits:

1️⃣ Zero Food Waste: Repurposing soup-boiled meat into fragrant homemade meat floss (肉鬆), prefect for rice ball, congee.

2️⃣ DIY : Making things I never or rare of making before, like  Beef Balls! Buying frozen beef balls costs £5 for just 8 pieces, but DIY is much cheaper and taste better. 

 

3️⃣ Invest in Quality Cookware: Cooking 3 meals/day, 5-6 days a week means quality cookwares is an investment, not an expense!This Kenwood Cooking Chef has been a game-changer with its induction heating ,mixing and built in scale in just one

Fewer clutter, better tools, and higher quality of living 🌿✨

Use my code “CELIACHAN” for discount and 3 Free attachments.

利用 Cooking Chef 的電磁加熱（Induction Heating）與K字攪拌槳（K-Beater），能在烘乾的同時自動將肉塊攪散成綿密的肉絲，完全免去手撕到手軟與站著翻炒的辛苦！

💡湯渣變肉鬆？零浪費

 材料 Ingredients

• 已煲過湯瘦肉 /雞肉 300g
• 生抽 1.5 湯匙
• 老抽 1-2 茶匙（主要用於上色）
• 蠔油1 湯匙
• 砂糖2 湯匙（可依個人喜好調整甜度）
• 鹽 1/4 茶匙
• 七味粉 少許 
• 已烘香白芝麻  少許
• 紫菜碎 少許

製作步驟

1. 將煲過湯的瘦肉最出，放涼後放入雪櫃雪一晚 （雪過的肉比較乾，更易打成絲）
2. 將肉放入 Cooking Chef ，用K字攪拌槳（K-Beater）。以速度 2 將肉 打散成肉碎至帶點毛毛鬆鬆質感。
3. 倒入生抽、老抽、蠔油、砂糖和鹽。
4. 溫度設定 100°C（低溫慢烘乾） 以速度 2 將肉加熱烘乾25–35 分鐘（時間視乎肉質含水量）
5. 當感到肉絲水分蒸發變乾、顏色轉為金黃、口感變得香脆酥鬆時，便可停止加熱。
6. 加入七味粉、熟白芝麻與紫菜碎拌勻。

很重要： 

• 剛炒好的肉鬆倒在平盤上放涼，冷卻後會變得更加酥脆並更耐放！
• 如覺得未夠乾可放入焗爐 140 度 焗至乾身。
• 記得要完全放涼後放入密封容器瓶保存。

Ingredients

• Cooked Lean Pork / Chicken (from soup): 300 g

• Light Soy Sauce 1.5 tbsp

• Dark Soy Sauce 1–2 tsp (for color)

• Oyster Sauce 1 tbsp

• Sugar: 2 tbsp (adjust to taste)

• Salt: ¼ tsp

• Shichimi Togarashi (Seven Spice) Dash

• Toasted White Sesame Seeds Dash

• Seaweed Flakes (Nori) Dash

 Instructions

1. Chill: Remove cooked meat from soup, let cool, and refrigerate overnight. (Chilled meat is drier and shreds more easily.)

2. Shred: Place meat in Cooking Chef with the K-Beater. Select Speed 2 until shredded into fine, fluffy fibers.

3. Season: Add light soy sauce, dark soy sauce, oyster sauce, sugar, and salt.

4. Toast: Set to 120°C at Speed 2 for 15–25 mins to slowly dry out the meat. (Adjust time based on moisture level.)

5. Check: Stop heating once the meat floss turns golden brown, dry, and crispy.

6. Finish: Mix in Shichimi Togarashi, toasted sesame seeds, and seaweed flakes.

 Important Notes:

• Spread cooked meat floss on a tray to cool,it turns crispier and lasts longer once cooled!

• If it still feels moist, bake in the oven at 140°C until dry.

• Cool completely before storing in an airtight container.

#肉鬆 #nofoodwaste #簡易食譜 #廚師機 #KenwoodCookingChef