Five-spice beef jerky practice (a)
Raw materials: fresh beef, sugar, soy sauce, salt and white wine, licorice powder, chili sauce, five-spice powder, monosodium glutamate (MSG), ginger
Practice: cut the fresh beef into small pieces, remove the oil and tendons, and bleach clean the blood in cool water, then cook for an hour and a half in a pot. water bleach clean, and then under the pot to cook for one and a half hours, cooking should pay attention to the up and down shoveling, so that the beef is heated evenly, but can not be overcooked. After the beef has risen from the pot, put it on a sieve to cool, and then cut the meat into 0.8-centimeter-long cubes when it is firm. Put the ingredients into the original soup to boil the beef, and then put the cut beef pieces into the pot with the cooking, cooking with the lid on the pot, surrounded by a white cloth tightly to prevent air leakage. Slowly cook for hours, open the pot and spatula to cook again. About one and a half hours out of the pot, put the sieve on the cool, and then transferred to the iron sieve, the iron sieve on the oven, at 45 ~ 50 ℃ baked three and a half hours to dry, it became five spice beef jerky.
Five-spice jerky practice two
Raw materials:
2500 grams of lean beef, 250 grams of soy sauce, 125 grams of sugar, a little nutmeg, 50 grams of white wine, 25 grams of garlic, 5 grams of monosodium glutamate (MSG); 50 grams of ginger, 50 grams of green onion, 2 grams of pepper, 2 grams of anise, 2 grams of Angelica dahurica, 2 grams of gui cui pi, 2 grams of cumin.
Practice:
1, the lean beef wash, remove fascia fat, cut into about 500 grams of blocks, put the pot, add water submerged, put 25 grams of ginger, cook for 30 minutes, fish up, wash.
2, the original soup surface oil skimmed off, into the beef block, take a piece of gauze will be ginger (pat loose) 25 grams, nutmeg, scallion, anise, cinnamon, garlic, pepper, Angelica dahurica, cumin wrapped up, put into the soup pot, add soy sauce, monosodium glutamate, white wine, white sugar cook until the beef seventy percent rotten, take out the beef, torn into strips, put the pot into the soup to cook for a while, fishing up, the control of the soup, cut into slices.
3, frying pan on the fire, into the cooked beef slices, with a spatula constantly stirring stir-fry, until the soup is dry, beef slices of the surface of the fluff can be out of the pot on the plate.
4, the beef in the baking pan, sent to 40 - 50 degrees in the oven baked for about 8 hours, with a pinch to test the hardness of the dried meat, until it reaches the outside of the dry inside the soft can be out of the oven, cool that is.
Features: fragrant and mellow, soft and strong, good with wine and rice.
Shacha beef jerky
This dish is what I used to make. I like it more, so I bring it out to crave for you all :) but the recipe is relatively simple, so you can do it yourself and have a good meal.
Ingredients: 3 pounds of beef (makes 1.5 - 2 pounds of beef jerky) - you can choose lean beef (eye of round)
Fennel, sriracha, soy sauce, cooking wine, rock sugar (you can also use granulated sugar)
Practice:
1. Cut the beef into 4-inch cubes. Place in a pressure cooker over high heat and cook for 15 minutes after jetting. If you don't have a pressure cooker, use a regular pot and cook for 30 minutes.
2: When the beef is cold, slice the beef along the grain, about 0.5cm thick, in large slices so that it is easy to bake.
3, put the cut beef into the pot, add fennel, salsa, soy sauce, cooking wine, rock sugar, to taste. My personal preference is to add a little more sugar and a little less soy sauce. Cook over low heat for 15 minutes, letting the beef soak in the broth for 2 hours, then over high heat to collect the juices without completely drying them out.
4. Remove the beef slices to a baking sheet, sprinkle with chili powder, pour over the drippings, and dry in the oven at 200F. Turn several times during the drying process.
Step 3: You can also flavor the beef with curry or five spice, so that it becomes curry beef jerky or five spice beef jerky.
Characteristics of Xixiang beef jerky:
Cooked beef jerky, reddish-brown in color, red meat, rich in aroma, flavor, salty and light, rich in nutrition, the surface coated with sesame oil, oily and shiny, can be stored for 20 to 30 days in the winter, storage, carrying, easy to eat, for the meal and wine food.
Xixiang beef jerky production materials:
Main ingredient: beef (hind legs) 5000 grams
Seasoning: 150 grams of salt, 10 grams of cinnamon, 10 grams of peppercorns, 10 grams of ginger, 15 grams of green onions, 5 grams of grass nutmeg, 5 grams of star anise
Xixiang jerky approach:
1. Selection of materials is strict, and the processing is fine. With the front and rear legs of cattle and other parts of the meat as raw materials, by removing tendons, rinsing, trimming into blocks, salt curing for two or three days, into the oven, smoked with a small fire for 12 hours, and then drying, storage, to become a semi-finished beef jerky.
2. Before selling, first use warm water to wash and brush the net smoked things, etc., with cinnamon, pepper, ginger, green onions, grass fruits, star anise and other seasonings under the pot of brine, 2 hours after the pot can be eaten.