Food and efficacy: home cooking recipes

Ziyin recipe

Jianpi Kaiwei recipe

Anemic diet

Taste: salty and delicious

Technology: mixing

Manufacturing materials of Meiji beef jerky:

Ingredients: 500g ribs (pork belly).

Accessories: onion (white skin)100g, pepper (red tip) 50g, coriander15g.

Seasoning: cooking wine 10g, monosodium glutamate 2g, sugar 5g, soy sauce 10g, peanut oil 15g, vinegar 5g and sesame oil 10g.

Characteristics of Meiji dried meat:

Bright color, crisp and refreshing, and comprehensive nutrition.

Teach you how to make Meiji beef jerky. How to make Meiji beef jerky is delicious.

Shred onion, red pepper, coriander and pork belly.

2.

Put the pork belly slices into a bowl, pour in cooking wine, monosodium glutamate, sugar and soy sauce and mix well. Heat the oil in the pot to 70% heat, put the marinated pork belly piece by piece, fry until golden brown and dry, and take out the oil control.

3.

Put the fried pork belly slices into a bowl, add shredded onion and coriander, and mix well with soy sauce, white vinegar, sugar, monosodium glutamate and sesame oil.

The key to making Meiji beef jerky;

Because of the frying process, it is necessary to prepare1000g peanut oil.

Pie-food phase grams:

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.

Detailed explanation of the practice of spiced dried meat

Food and efficacy: private cuisine

Taste: salty and delicious

Technology: baking

Production material of spiced dried meat: main ingredient: 5000g pork (lean meat).

Seasoning: salt 150g, soy sauce 155g, liquor 100g, sugar 600g, monosodium glutamate 25g and spiced powder 25g.

Features of spiced dried meat: the product is lumpy, brownish yellow in color, slightly black, sweet and salty, with a spicy aftertaste, and the more chewy it is, the more fragrant it is.

Teach you how to cook spiced jerky, and how to cook spiced jerky is delicious. 1. Selection, processing and cutting: fresh pork thighs and lean meat are selected from pork chops, the skin, bones, tendons, fat and other impurities are trimmed, and then cut into pieces weighing 250 to 500 grams.

2. Boiling: Put the cut pork into the pot, add water and cook with high fire until the meat is hard, and then take it out of the pot.

3. Dicing: take the cooked meat out of the pot, drain the water, and then cut it into diced meat with a length of 1.5 cm and a width of 1.3 cm.

4. Stir-fry: Put diced meat, soy sauce, white sugar, white wine, refined salt, spiced powder and monosodium glutamate into the pot at the same time, then add 350 to 400 grams of white soup and stir fry from the center. Stir fry slowly until the marinade is almost dry, and then speed up to prevent the pot from sticking. Stir-fry until the steam is completely dry, and immediately take out the pot.

5. Baking: after the fried diced meat is taken out of the pan, it is spread flat on the iron net and cannot be stacked, and then it is sent to the drying room at room temperature of 60-70℃. Bake for 6-7 hours until the diced meat doesn't stick to your hands and dries thoroughly from the outside to the inside, which is the finished product.