Beef tenderloin 1000g cooking wine, 3 tablespoons (45ml)? 1 green onion? Ginger 1 chunk (about 50g) 50g pepper, 50g dried red pepper? Soy sauce 1 tablespoon (1 5ml) Soy sauce 3 tablespoons (45ml) Sugar 4 tablespoons (60g) Salt1teaspoon (5g) MSG 1/2 teaspoons (3g)? Cooked white sesame seeds are free.
brick by brick
1) Cut beef tenderloin into pieces with a size of 3cm and a thickness of 2mm, and soak them in clean water1h. Cut the onion into sections. Slice ginger for later use.
2) Squeeze the water out of the beef slices by hand and pour out the blood. Put it in a box, add onion and ginger slices, pour cooking wine and 1/2 teaspoons of salt (be sure to put less, because it needs seasoning when frying), and marinate for 30 minutes.
3) Cut the dried chili into sections (if you can't eat spicy food, don't cut it), and the ratio of dried chili to pepper is 1: 1.
4) Pour the soy sauce, soy sauce, white sugar, the remaining 1/2 teaspoons of salt and monosodium glutamate into a bowl and mix well for later use.
5) Pour oil into the pot. When the oil is 50% hot, add pepper and pepper, stir-fry until fragrant, turn to low heat immediately, pour in marinated beef slices and stir-fry, stir with plenty of water, and then pour out the water.
6) Continue to turn the meat slices in the wok over low heat. When the water is completely dry (this step takes at least 10 minutes), pour the seasoning juice into the pot and stir-fry for 3 minutes. When the sauce is completely wrapped on the sliced meat and there is no soup in the pot, take out the pot and sprinkle with white sesame seeds.
Small iron stone
1) The recipe was taught by a Sichuan aunt in the program The Beauty of Whole Foods. It tastes spicy and delicious, and the sliced meat is hard to chew, but it is neither firewood nor old. It can be used as an appetizer or a daily snack. Takeaway, giving away, all good.
2) You can make more each time and put it in a fresh-keeping box for refrigeration, which can be kept for at least 15 days.
3) If you want to have a more Sichuan flavor, it is recommended to use Sichuan Dahongpao Zanthoxylum bungeanum, or you can increase or decrease the amount of Zanthoxylum bungeanum and Zanthoxylum bungeanum according to your personal hobbies. But the ratio should be kept at 1: 1.
4) The beef tenderloin slices are soaked in clear water in order to fully remove blood, because this piece of meat is not hot. Soaking in clear water can not only remove blood from the meat, but also remove the fishy smell of the meat.
5) Because it takes a long time to fry until there is no soup, it is recommended that you use a non-stick pan to cook it.
Development of spicy beef jerky
A chunk of fresh beef.
A little onion
Two glasses of ginger.
Half a garlic
A little spice
Appropriate amount of bittern oil (without bean paste)
A little pepper
Rapeseed oil quantity
Appropriate amount of pepper
Appropriate amount of pepper
Cumin powder quantity
A little fish sauce
Appropriate amount of Chili powder
Proper amount of white sesame
Proper amount of sugar
Light soy sauce
A little white wine
Appropriate amount of black pepper
A little chicken essence
brick by brick
Wash the beef and cut it into large pieces. If you don't like fascia, you can remove it.
Add water to the pot and cook the beef for a minute or two. This step is to boil the blood of beef to make it cleaner.
Prepare auxiliary materials when cooking, peel and slice ginger, peel and cut garlic in half, a little onion, a little pepper and a little spice. Spice casually, not too much, or it will be too big and tasteless.
Rinse the blanched beef with water and put it in a pressure cooker. Add water to the beef and add the auxiliary materials just prepared.
Pour some cooking wine, two spoonfuls of salt and one spoonful of sugar. You have to release the smoke later. Don't put too much salt at this time. The stewed beef soup is clean and delicious, and can be used for the following items without waste. )
Cover, select tendon beans and cook for 45 minutes.
Take it out after cooking.
Cut into strips.
Dry the pan, add Chili powder, pepper powder and white sesame seeds, and stir-fry until fragrant.
Put aside for use
Pour rapeseed oil into the hot pot, which is three or four times more than usual cooking.
Pour in the beef strips and stir-fry over low heat until the color darkens.
Pour in a little white wine, a few drops of fish sauce and a little soy sauce.
Continue to stir-fry the beef strips with low heat until the water is slightly dry, and pour in the marinated oil (my marinated oil contains white sesame seeds, so you can use bean paste without marinated oil).
Add sugar and continue to stir fry on low heat.
Pour in the Chili noodles fried in front.
Sprinkle cumin powder, grind black pepper, stir-fry chicken essence evenly, and serve. At this time, the beef strips are still a little moist.
Cover with plastic wrap and bake in the microwave for five minutes. Cover the lid with a microwave oven. I don't have a bowl with a lid, so I use plastic wrap.
This spicy beef jerky itself is oily and not completely dried, which is a bit like Deng Ying beef.
It's really delicious.
Very clean, no additives, no problem to eat more.
Don't pour out the soup when cooking beef. The cooked noodles are fresh and the soup is good.
Small iron stone
The temperature is low in winter, and it is no problem to seal it for ten or twenty days. But at the rate my family eats beef,
It is estimated that it will be finished in three days.
I didn't specify the specific grams of seasoning. You can put it according to your own cooking experience.
I really don't know if the taste is enough, so I stir-fry it and see what is missing.
In the last step, I put it in the microwave oven, so that the water dries quickly and saves time.
You can also stir fry slowly with low fire until the water is dry, but you need patience.