Seasoning: tea oil, oyster sauce, chicken essence?
Exercise:?
1. Steam the cured beef in a steamer for 10 minute, take out the slices, soak them in warm water for a few minutes, then take them out and drain; ?
2. Peel and chop garlic balls, and chop lobster sauce; ?
3. Heat tea oil in the pot and stir-fry beef slices. ?
4. Stir-fry minced garlic, lobster sauce and Chili powder in the remaining oil, and pour in the fried beef jerky and mix well; ?
5. Spray a little water, pour in oyster sauce, sprinkle with pepper and chicken essence and mix well. The preparation method of Xi 'an beef breast is as follows:
Ingredients: 9000 grams of beef (lean meat).
Salt 250g fennel seed [fennel seed] 25g star anise 3g Alpinia katsumadai 2g cinnamon 12g pepper 9g ginger 6g.
Exercise:
1. Raw material finishing: cut the beef into small pieces, weighing 1.5-2kg, and cut the back part of the meat with a knife to make the meat easy to turn red and the salt taste more uniform.
2. Pickling: in winter, put 90 kilograms of raw meat and 70 kilograms of clear water in each tank; 60 Jin of raw meat in summer, but a little more water. Add 500 grams of salt for every 25 kilograms in winter and 500 grams for every 20 kilograms in summer. The meat marinated in the tank should be stirred with wooden sticks 4 to 5 times a day in winter and frequently in summer. Put the marinated meat jar in a warm room in winter, so that the color of the meat is easy to turn red. In summer, put the meat jar in a cool place to avoid the high temperature and the meat is easy to deteriorate. In this way, it can be cured for at least 7 days in winter and 1 to 2 days in summer. Take out the marinated meat with a hedge, drain the water, and then rinse with clean water 1 time.
3. Ingredients: 90kg of raw meat is cooked in each pot in winter, 2.5kg of salt is used, 65kg of raw meat is cooked in each pot in summer, and 3.5kg of salt is used. Regardless of season, fennel, aniseed, tsaoko, cinnamon and pepper are wrapped in gauze, and fresh ginger slices are put into the pot at the same time.
4. Cooking: First, cook the old soup with the new ingredients, clean the soup foam, then put the salt on the meat, and turn it with a wooden stick every 1 hour, so that the soup in the pot can drown the meat. When the meat is cooked to 80%, add edible red pigment, and the cooked meat is bright red. Each pot of raw meat can only be cooked for 8 hours. When cooking for the first time, cook the broth with broken charcoal, that is, stew it with charcoal fire until the meat is cooked. When the meat comes out of the pot, you should wash off the oil floating on the meat with the boiling soup in the pot. This is delicious preserved beef.
Xi' anla beef
There are two methods, mainly salting out. I am made of beef tendon.
The first kind. Marinate with water.
Wash beef and cut into pieces, put a little salt and pepper in water, put beef in water, change water once a day, then add salt and pepper and soak for 7~ 10.
God, put it in the refrigerator.
Second, dry pickling.
Don't wash the beef, cut it into pieces. Stir-fry pepper and salt on low heat (I measured it last time, 2.5 kg of beef used 1 tablespoon of salt, less than 1/2 tablespoons of pepper, salt is not good.
Too much salt will turn yellow. Let it cool, put it directly on the beef, without cover, and refrigerate for 7 days, turning it once a day.
The cooking method is the same. If there is red rice, use red rice (sold in China stores), put 4~5 tablespoons of Redmi (2.5 Jin of meat) into a pot of water (which can cover beef), cook for 20 minutes on low heat, remove the rice and use only water.
Then boil the salted beef in water and add some ginger at the same time. Simmer 1~ 1.5 hours. Then take out the beef and cool it.
Cut it later.
It tastes the same without Redmi, and Redmi is only used for coloring. Nitrate should be put in authentic preserved beef, which is very bad for people and will cause cancer. Nitrate can make meat.
Crispy. In fact, the meat made by this method is already crisp and loose, and it is almost instant in the mouth.
The color of pickled meat is more authentic, that is, pink. Although dry-cured meat tastes the same, its color is deep, like braised beef. If you don't pursue
The color of the meat, the taste and taste of the two methods are the same, and the dry curing is without salt.
Xi anla beef & mutton
The quality standard of preserved beef and mutton is rosy color, fragrant smell, crisp and rotten meat, fresh and salty but not firewood. This standard actually includes five elements: color, fragrance, taste, shape and quality. To reach this standard, we must confidently master every technique and every link of making beef and mutton jerky. In particular, the application and preparation of seasonings, as well as the mastery of the temperature, are of great significance.