Raw Material:

400 grams of cooked beef, 10 grams of cooked sesame, 8 grams of ginger, 10 grams of green onion, 4 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of wine, 30 grams of sugar color, 2 grams of pepper, 20 grams of sesame oil, 40 grams of red oil chili pepper, 500 grams of beef broth, 8 grams of chili powder 500 grams of colorado oil (consumed about 100 grams).

Method:

(1) cut the cooked beef into strips 5 cm long and 0.8 cm thick, put them in a bowl, add salt, scallions, and wine, and marinate for 15 minutes.

(2) frying pan on high heat, add salad oil to seventy percent heat, into the beef strips fried crisp, pull out and drain the oil.

(3) frying pan back on the fire, add salad oil (20 grams) burned to 50 percent hot, into the ginger, scallions fried flavor, put beef broth, salt, sugar coloring pouring boil, under the beef strips heated to bright oil. Starting pot put chili powder, pepper powder, red oil chili, sesame oil, monosodium glutamate mix well, cool and cold plate, sprinkle sesame that is complete.

Features:

Brown color, spicy and fragrant, dry incense moist and slag. Beef Jerky Ranked #5 in Girls' Snacks Report Selected beef, marinated with salt and different spices, then dried over wood fire, spicy, five-spice, satay, strange flavor, all kinds of flavors send meat lovers to the heaven of happiness. Beef jerky is almost the essence of meat snacks, no matter what the flavor is, you can eat it with the toughness and dry aroma of meat, which makes it especially strong. There are also many kinds of beef jerky, most of which are dry in appearance and marinated with flavor into every fiber of the meat. Hunan produced spicy beef jerky with a lot of chili peppers, a small piece of a small piece of wet chili pepper stained tightly in the vacuum packaging, as the original flavor of the gazpacho spicy beef, but also can provoke a lot of girls like.

Spicy beef jerky preparation materials:

Sichuan cuisine private dishes

Main ingredients: beef (lean) 5000 grams

Seasoning: soy sauce 150 grams, salt 125 grams, 200 grams of sugar, 25 grams of white wine, 25 grams of ginger, 500 grams of scallions, 100 grams of chili sauce, eight grams of five-spice powder How to make spicy beef jerky to eat

[1]

1. raw material requirements: selection of fresh front and rear leg lean meat, remove the broken bones, tendons, oil film, etc., cut into small pieces of about 500 grams, soaked in cold water for about 1 hour, soaked out of the muscle in the remaining blood, washed, drained and ready to use.

2. Initial cooking: the cleaned and drained meat as well as salt, cinnamon and other water immersion 10 hours, the water temperature should be maintained at 90 ℃ or more, and often use a spatula up and down the meat, ready to remove the floating oil froth, take out samples of the meat, with a knife to see whether the meat surface has become gray-white, such as has become grayish-white, said that it has reached the seven ripe, that is, for the completion of the initial cooking.

3. Cutting: after the initial cooking of the meat, removed from the pot placed in a bamboo basket to cool, and then cut into 3.5 cm * 2.5 cm * 0.5 cm of thin slices, the requirements of the slice shape is neat, thick and thin uniformity.

4. re-cooking: sugar, ginger powder, soy sauce, five-spice powder and other seasonings with the first initial cooking broth into the pot, and then cut into meat slices of semi-finished products into the pot to continue to cook, re-cooking the late to diligently turn over the diligent stir-frying to prevent paste the bottom of the pot, and finally into the monosodium glutamate mixing, to the meat is soft and soft out of the pot, in the drying sieve spread out, cooling.

5. Baking: the dried meat is sent to the baking room baking. Baking, the optimal temperature should be maintained at 55 to 60 ℃, and often need to turn the meat or up and down to mobilize the position of the baking sieve, after 6 to 8 hours, to be dry and soft meat, take out to dry, that is, the finished product. If before baking, the meat slices add curry powder for mixing, after baking that is curry beef jerky. Add other spices, five-spice powder, chili powder, etc., then into other flavors of beef jerky.

Making of beef jerky

Ingredients: 1,000 grams of beef tenderloin 3 tablespoons of cooking wine (45 ml) 1 green onion 1 large piece of ginger (about 50 grams) 50 grams of pepper 50 grams of dried red pepper 50 grams of soy sauce 1 tablespoon of soy sauce (15 ml) 3 tablespoons of dark soy sauce (45 ml) 4 tablespoons of sugar (60 grams) 1 teaspoon of salt (5 grams) 1/2 teaspoon of monosodium glutamate (3 grams) Cooked sesame seeds

Meat: 1 teaspoon of salt (5 grams) 1 teaspoon of monosodium glutamate (3 grams) Directions:

1) Cut the beef tenderloin into 3cm-sized slices of 2mm thickness and soak in water for 1 hour. Slice the scallion. Slice ginger and set aside.

2) Squeeze the water out of the beef slices with your hands and pour off the blood without using it. Place in a box, add the sliced green onion and ginger, pour in the cooking wine and 1/2 teaspoon salt (be sure to use sparingly, as you will need to season it when stir-frying), and marinate for 30 minutes.

3) Cut the dried chili peppers into segments (or leave them out if you don't eat much spice), and use a 1:1 ratio of dried chili peppers to peppercorns.

4) Combine the soy sauce, soya sauce, sugar, the remaining 1/2 teaspoon of salt, and the monosodium glutamate (MSG) in a bowl, and mix well.

5) pan into the oil, when the oil is 5 into the heat, add chili peppers and peppercorns, stir-fry aroma, immediately reduce the heat, pour into the marinated beef slices into the stir-fry, stir-fry until out of a lot of water, the water will be poured off.

6) Continue to stir-fry the meat in the pan over low heat until the water is completely dry

Tips:

** You can make more each time, put it in a plastic box in the refrigerator, and it can be stored for at least 15 days.

**If you want a more Sichuan flavor, it is recommended to use Sichuan's Dahongpao peppercorns to make it, or you can increase or decrease the number of chili peppers and peppercorns according to your personal preference. But the ratio should be kept 1:1.

**Beef tenderloin sliced and put into water to soak, is to fully remove the blood, because this meat is not blanched, soaking method in addition to remove the blood in the meat, but also can remove the fishy flavor of the meat.

**Because the frying time is longer and it has to be fried to a soupless state, it is recommended that you use a non-stick pan to do it.