Air-dried meat is a very distinctive food commonly found in * * * and northwest Inner Mongolia. At the end of each year, when the temperature is below zero, the farmers and herdsmen on the grassland cut the beef and mutton into small strips, hang them in the shade, let them dry naturally, and eat them in February and March next year. After air drying, the meat is crisp and the taste is unique. The general restaurant production method is that the meat is marinated with salt for one day, then marinated with seasoning for one day, and then dried and smoked in the air-drying room. So what exactly should we do? Here are some cooking methods of air-dried meat I have compiled, hoping to help everyone!

The details are as follows:

Grassland:

Materials

Air-dried beef strips 35g, vegetable gall 25g, aloe 1g, salt, monosodium glutamate, pepper, secret spices, sesame seeds, oil and water starch

Practice

1. Air-dried beef strips are cut into small pieces. Cut aloe into cubes and blanch.

2. Add secret spices to the air-dried beef section, and steam for 45 minutes.

3. Put the blanched cabbage into a dish, add the steamed air-dried meat, pour the original juice, and sprinkle with sesame seeds and diced aloe.

characteristics of small tricks

Fresh and delicious, with reasonable nutrition.

Cooking method of air-dried beef:

Material

Ingredients: 4g of beef hind legs,

Seasoning: 3g of salt, 2g of vinegar, 3g of white granulated sugar and 3g of peanut oil

Practice

1. Remove fascia from beef hind legs, slice it with a knife, spread it on a dustpan, and put it in a ventilated place.

2. Put the wok on the fire, and fill the hot wok with peanut oil. When it is 4% hot, add the dry beef and fry for 3 minutes. If the oil temperature is too high, remove and drain.

3. Put the salt, vinegar and sugar in a small bowl for blending, lightly smash the fried meat into small pieces of 2-3 cm by hand, put it back into the pot, pour the sweet and sour juice on it, pour sesame oil evenly on the pot, and serve on the plate.

Brief introduction of air-dried meat

Air-dried meat is a special food. At the end of each year, when the temperature is below zero, we cut the beef and mutton into small strips, hang them in the shade and let them dry naturally, so that they can be eaten in February and March next year. After air drying, the meat is crisp and the taste is unique, which makes the eater memorable. It's a must-eat dish to the Potala Palace.

Introduction of air-dried meat

The best combination: air-dried beef+ginger

Material: raw beef jerky. Dried beef and mutton can be eaten everywhere in * * *. They are all sun-dried from raw meat. It's scary to hear it. In fact, in a dry climate, the meat dries very fast, so it won't be tough and chewy. In this regard, raw jerky tastes much purer and chewier than cooked jerky. Under the guidance of my hospitable host, I cut a thin slice with a Tibetan knife for the first time. It was fat and white, thin and bright red, very beautiful like Jinhua ham in Zhejiang. I dipped it in Chili juice and chewed it in my mouth. It was crisp and fragrant, and a long-lost and deja vu fragrance immediately captured me. That cup of fragrant butter tea, barrels of sweet highland barley wine, pieces of red and white beef jerky, like a letter from home seeking roots, took me to ancient times and our ancestors.

recommended shops: there is a street in * * *, which gathers delicious food from all over the country, including Sichuan cuisine, hot pot, various snacks, and even western food and bars. Many tourists who go to * * * will try it, and that is Deji Road.

recommended price: it depends on the price of meat.

Processing technology of air-dried meat

At the end of each year, often at the end of November, when the temperature is below zero, * * * people cut beef and mutton into small strips and hang them in the shade to let them air dry naturally, which not only removes water, but also keeps the flavor. You can take it down for baking or raw food in February and March next year, and it tastes delicious. After air drying, the meat is crisp and the taste is unique, which makes the eater memorable.

The general restaurant production method is: first, marinate the meat with salt for one day, then marinate it with seasoning for one day, and then put it in a drying room for air drying and smoking.