Dried beef salted with yellow beef contains many minerals and amino acids needed by human body, which not only keeps the chewiness of beef, but also keeps it from going bad for a long time. The production of beef jerky should first choose the first-class raw materials, followed by the production technology and production time, and the sunshine time should also be considered when drying. All procedures must be carefully checked.
This dish has changed the way of frying air-dried beef and serving it alone. Air-dried beef is steamed, sealed and pickled, and served with cucumber and red pepper. Bright color, salty beef, not oily or greasy.
Ingredients: 300g of self-made air-dried meat, 30g of onion, shredded cucumber, shredded red pepper, shredded egg skin and 2g of coriander.
Seasoning:
Material A (3 grams of chicken essence, fresh soy sauce, cooked white sesame seeds, 2 grams of sesame oil rice vinegar, 5 grams of Chili oil).
Homemade air-dried beef
(1) Take 5 kg of beef tenderloin (beef tenderloin of 3-4 years old is the best, followed by beef rump without fat), cut it into pieces weighing about 500 g, cut it evenly, soak it in clear water for blood, and take it out and put it in a big basin.
(2) Take 500 grams of Zanthoxylum bungeanum and 250 grams of Illicium verum, wash them, put them into a pot, add 1 kg of clean water, boil them for 5-6 minutes, and let them cool to make feed water.
(3) Cut 1kg onion into small pieces, put them into a large pot together with ginger slices, 250g fresh soy sauce, 250g hot and spicy sauce, 200g salt, 300g monosodium glutamate, 50g shisanxiang, 150g pepper, 350g chicken powder and prepared feed water, mix well with beef tenderloin, and stand for pickling. The drying time can be determined according to the local temperature. In Inner Mongolia, it usually takes about 2 days in spring and autumn.
It's best not to cook this dish in the second season, because it needs to be dried by a fan in summer, and beef is easy to deteriorate and its taste is not as good as that of natural air-dried products. The amount of salt can also be adjusted according to the tastes and seasons of local diners.
Production method:
(1) Wash the air-dried beef, steam it in a cage for 15 minutes, take it out to cool, tear it into shreds, and put it in a sealed box for storage.
(2) Put onion, shredded cucumber, shredded red pepper and shredded egg skin on the edge of the dish and wrap it with plastic wrap.
(3) Pour the air-dried beef into a basin, add the material A and mix well.
(4) Remove the plastic wrap from the dish, put the beef jerky into the dish and decorate it with coriander.