raw material

Ingredients: beef from cattle is selected, and Mi Long, cucumber strips and cucumber strips (all the meat on the buttocks of cattle) are the main ingredients.

Seasoning: salt, onion, ginger, sugar, peanut oil, etc.

manufacturing method

Pickling first, then air drying. Because of the special geographical environment and dry climate in Inner Mongolia, it is easy to dry.

A. Remove fascia from selected beef and cut it into long strips with slicer. Salt, onion, ginger, sugar, etc. Mix in a small bowl to marinate the meat.

B.b. 12 hours later, hang the meat on an iron shelf and put it in a ventilated and low temperature place. According to the different air dryness in different regions and seasons, it can be used continuously for several days. Inner Mongolia has less air drying time.

C. take down the meat strips and cut them into pieces of four or five centimeters. Put the wok on the fire and pour the peanut oil into the hot pot. When it is 40% hot, add beef jerky and fry it for a few minutes (the oil temperature should not be too high), then take out and drain the oil. When it is cooked, it can be loaded.

3. Method of making air-dried beef jerky

The practice of air-drying beef introduces the cuisine and its effect in detail: the recipes of people working in Qingzhen cuisine in low temperature environment are tonic and healthy. Postoperative recipe taste: sweet and sour flavor technology: air-dried beef production materials: main ingredients: 400g beef (hind legs) seasoning: 3g salt, 20g vinegar, 30g sugar and 30g peanut oil.

The characteristics of air-dried beef: the meat is tender, crisp and delicious. Golden red teaches you how to make air-dried beef, and how to make air-dried beef is delicious.

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.

Tips for making air-dried beef: 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 the heat should be controlled. 3. This spice can also be mixed into fruit juice and dipped in it.

Noun interpretation

beef

Beef refers to the meat obtained from cattle, which is one of the common meats and the third largest meat consumption in the world, accounting for about 25% of the meat products market. 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, and also has the function of warming stomach and benefiting qi. Humans domesticated cattle in 8000 BC and obtained a stable source of beef. Since then, with the change of human eating habits, people began to cultivate beef cattle and produce more delicious meat, such as Kobe beef, Australian beef and Chianina beef.

air-dry

Air-drying means putting it in a cool place and letting the wind dry it.

cookbook

A cookbook, also known as a cookbook, is a document or book that teaches people to cook food. From Wu Jichang's "Chatting at the Guest Window and Keeping Healthy": "Zhang Sheng is a businessman. I have nothing to do, but I have a good appetite. I searched all the ancient and modern recipes and decided to do it. " . A recipe is a cooking method of a dish created by a chef through various cooking techniques using various cooking materials. In modern restaurants, merchants use brochures to introduce their dishes, with food maps, prices, introductions and other information. The word "menu" comes from Latin, which means "instruction memo". This is a memo recording the list of chefs. The menu of modern restaurants should be shown not only to chefs, but also to guests. We can sum it up in one sentence: "The menu is the catalogue and brochure provided by the restaurant. It is a restaurant's consumption guide and the most important business card.