一、肉松卷用什么肉松比較好

在制(zhi)作肉(rou)(rou)松(song)(song)(song)(song)(song)(song)卷的(de)(de)時候，必不可(ke)少(shao)的(de)(de)食材就是肉(rou)(rou)松(song)(song)(song)(song)(song)(song)，說起肉(rou)(rou)松(song)(song)(song)(song)(song)(song)，很(hen)多人(ren)都吃過，但(dan)到(dao)底(di)什(shen)么是肉(rou)(rou)松(song)(song)(song)(song)(song)(song)，大家(jia)可(ke)能(neng)不太了解，其(qi)實肉(rou)(rou)松(song)(song)(song)(song)(song)(song)就是將肉(rou)(rou)除去水分后制(zhi)成的(de)(de)粉(fen)末，一般有(you)雞肉(rou)(rou)松(song)(song)(song)(song)(song)(song)、豬(zhu)肉(rou)(rou)松(song)(song)(song)(song)(song)(song)、牛肉(rou)(rou)松(song)(song)(song)(song)(song)(song)、兔肉(rou)(rou)松(song)(song)(song)(song)(song)(song)等多種，那么肉(rou)(rou)松(song)(song)(song)(song)(song)(song)卷用(yong)的(de)(de)什(shen)么肉(rou)(rou)松(song)(song)(song)(song)(song)(song)呢？

市面(mian)上(shang)的(de)(de)(de)肉(rou)(rou)(rou)(rou)松(song)(song)卷一(yi)(yi)般(ban)主要用(yong)的(de)(de)(de)肉(rou)(rou)(rou)(rou)松(song)(song)有(you)兩(liang)種(zhong)，一(yi)(yi)種(zhong)是(shi)牛肉(rou)(rou)(rou)(rou)松(song)(song)，另外一(yi)(yi)種(zhong)是(shi)豬(zhu)肉(rou)(rou)(rou)(rou)松(song)(song)，其中豬(zhu)肉(rou)(rou)(rou)(rou)松(song)(song)用(yong)的(de)(de)(de)是(shi)比(bi)較多的(de)(de)(de)，牛肉(rou)(rou)(rou)(rou)松(song)(song)用(yong)的(de)(de)(de)比(bi)較少，畢竟牛肉(rou)(rou)(rou)(rou)的(de)(de)(de)價格是(shi)比(bi)較貴的(de)(de)(de)；有(you)一(yi)(yi)些肉(rou)(rou)(rou)(rou)松(song)(song)卷還會用(yong)雞(ji)肉(rou)(rou)(rou)(rou)松(song)(song)制作(zuo)，不過由(you)于雞(ji)肉(rou)(rou)(rou)(rou)的(de)(de)(de)口(kou)感比(bi)較柴，肉(rou)(rou)(rou)(rou)香味也(ye)沒有(you)那么的(de)(de)(de)豐富(fu)，因(yin)此用(yong)的(de)(de)(de)也(ye)比(bi)較少。

總的(de)(de)來說，綜合考(kao)慮到(dao)口感和成本問題(ti)，市(shi)面上的(de)(de)肉(rou)松卷(juan)大(da)部分還是(shi)用(yong)豬(zhu)肉(rou)松做的(de)(de)，大(da)家(jia)自己(ji)做的(de)(de)時候也(ye)可以(yi)考(kao)慮用(yong)豬(zhu)肉(rou)松。

該圖片由注冊用戶"荊湖酒徒"提供，版權聲明反饋

二、肉松卷的肉松怎么做

在家做肉松卷的(de)時候，肉(rou)(rou)松(song)一般是用的(de)現成的(de)，有朋友擔心(xin)外面買(mai)的(de)肉(rou)(rou)松(song)不健康，于是想自己制(zhi)作肉(rou)(rou)松(song)，那么(me)肉(rou)(rou)松(song)怎么(me)做呢？

工業生(sheng)產肉松(song)一(yi)般是(shi)用(yong)炒松(song)機制成的，工序流程(cheng)非(fei)常(chang)復雜(za)，自己在家做沒有這個條件，一(yi)般采(cai)用(yong)以下方法：

1、準備精豬瘦肉幾兩，姜(jiang)、醬(jiang)油、鹽、糖適(shi)量。

2、新(xin)鮮(xian)的(de)豬瘦肉(rou)洗凈切塊。

3、鍋里放水燒開，將肉塊下進去焯(zhuo)一會兒，撈(lao)出洗凈。

4、肉(rou)塊(kuai)放高壓(ya)(ya)鍋(guo)(guo)內(nei)，加適(shi)量(liang)醬油、水、姜(jiang)片，少許鹽(yan)和(he)糖，蓋(gai)上(shang)鍋(guo)(guo)蓋(gai)，高壓(ya)(ya)鍋(guo)(guo)壓(ya)(ya)40分鐘。

5、稍涼打開鍋蓋后，大(da)火收湯，直到(dao)湯都收干為(wei)止。

6、將(jiang)(jiang)姜撈出(chu)，用木鏟將(jiang)(jiang)肉(rou)盡量(liang)搗碎(sui)。

7、炒鍋燒(shao)熱(re)，不加油，將肉(rou)(rou)放進去煸干，不斷翻炒，至(zhi)肉(rou)(rou)變成蓬松(song)的肉(rou)(rou)絲(si)狀后關火。

8、肉(rou)絲放(fang)涼后放(fang)入食物料理機粉碎一下(xia)，肉(rou)松就制作完(wan)成了。