Air-dried beef is one of the snack recipes in Xinjiang, with beef as the main ingredient. The cooking skills of air-dried beef are mainly air-drying, and the taste is salty and fresh. Air-dried beef is dark in color, flexible but tender, chewy and more fragrant. Stir-fried garlic seedlings can give full play to its unique salty taste, or stir-fried celery has its own fresh flavor.

Category: Qingzhen gourmet biscuits for working people in low temperature environment, winter health-preserving recipes, nourishing deficiency, and postoperative health-preserving recipes.

Technology: air drying

Taste: sweet and sour.

Eat: breakfast, Chinese food and dinner snacks.

Taste: the meat is tender, crisp and delicious, and the color is golden red.

Ingredients: 400g of beef (hind legs).

Seasoning: salt 3g, vinegar 20g, sugar 30g, peanut oil 30g.

Cooking method

1. beef (hind leg beef) is stripped of fascia, sliced with a knife, laid on a dustpan, placed in a ventilated place and dried for 2 ~ 3 hours.

2. Set fire to the wok, put peanut oil into the wok, when it is 40% hot, add beef jerky and fry for 3 minutes (the oil temperature is too high), and take out and drain the oil.

3. Put the salt, vinegar and sugar into a small bowl, gently pound the fried meat into small pieces of 2 to 3 cm by hand, put it back into the pot, pour the sweet and sour juice on it, evenly pour the sesame oil into the pot, and plate it.

Production skill

1. Air-dried meat can be made into several kilograms at a time, but it can only be collected and preserved after drying.

2. when frying, it should be crisp but not burnt, and master the heat.

3. The taste type can also be adjusted to be dipped in juice.

protect

It can be normally dried and stored in low temperature, air-dried and dry places.

Pay special attention not to store in damp places, so it is not recommended to store in the refrigerator, because there is moisture in the refrigerator, which will accelerate the deterioration of beef jerky hair.

Nutritional analysis

Beef (hind legs): Beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are nursed back to health after operation and illness to supplement blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm, quenching wind and quenching thirst, and is suitable for people with stagnation of middle energizer, shortness of breath, physical weakness, weakness of muscles and bones, anemia for a long time and yellow complexion. Buffalo can soothe the fetus and nourish the heart, while beef can soothe the middle energizer, strengthen the spleen and nourish the stomach, and strengthen the tendons and bones.

For the public.

Beef (hind legs) is suitable for people:

The general population can eat it.

1. It is suitable for people who are growing up, recuperating after surgery and illness, as well as those with gas reservoir, shortness of breath, weakness of bones and muscles, anemia, long illness and yellow eyes.

2. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair growth product. People suffering from scabies, eczema, acne and itching should use it with caution.

3. People with high cholesterol, high fat, old people, children and weak digestive ability should not eat more.

food therapy

Dietary effect of beef (hind legs);

Sweet, flat, spleen and stomach meridian;

Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles and eliminating edema.

Eating beef and cactus together with the elderly can play an anti-cancer and analgesic role and improve the immune function of the body;

Stewed beef with red dates is helpful for muscle growth and wound healing.

Practical guidance

Guidance on beef (hind legs) practice:

1. When cooking, put a hawthorn, an orange peel or a little tea, and the beef will rot easily;

2. Leg meat is low in fat, but a little lack of fragrance will make it look a little dry. In order to prevent this shortcoming, you may wish to soak in wine or vinegar for a while;

Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.

4. When stewing beef, add a little wild vegetables, the meat is delicious;

5. The fibrous tissue of beef is coarse, and there are many connective tissues, so it should be cross-cut, and the long fiber should be cut off. Don't cut along the fibrous tissue, otherwise it won't taste good or chewy;

6. Beef tends to turn black and deteriorate after being blown by the wind, so pay attention to preservation.