Ingredients: 1 pound of beef, a: chili powder, ginger slices, cumin, b: cooking wine, salt, sugar, soy sauce, pepper powder.
?[1]?How to make beef jerky: 1. Wash the beef and cut into strips 125px wide and 50px long 2. Add seasoning b and stir evenly 3. Cover with plastic wrap and marinate in the refrigerator for more than 5 hours 4. Marinate
After it is ready, add a little starch and stir evenly. 5. Pour it carefully into the rice cooker and use chopsticks to flatten the surface. 6. Cover the lid, press the cooking button, wait until it switches to keep warm and stir for a few minutes, then continue to repeat until
7. When the cooking button can no longer be pressed, open the lid, hold down the cooking button with one hand, and use chopsticks to stir continuously with the other hand. 8. Stir until the beef is dry and looks like there is no moisture. Add ginger slices and chili noodles.
, cumin 9. Continue to cook with one hand and stir with the other until the beef is completely dry. 10. Use a sieve to filter out impurities such as chili powder and let it cool before eating as a snack. Hang the "beef dishes" one by one on the walls and eaves.
Blow off the moisture and marinate that night.
When marinating, put each "beef dish" in a bamboo dustpan, add salt, and knead thoroughly. Knead the thick ones first, then the thin ones.
Use 3-5 kilograms of salt per 100 kilograms of beef and vegetables.
Marinate in a clay pot.
Put the meat into the earthen jar in order of thickness, and then seal the mouth of the jar with a wooden lid and a linen bag.
After marinating for 15-20 days, take it out to dry.
On sunny days, they are dried in the morning, taken back in the afternoon, and flattened and stacked according to the thickness of the meat.
On a dustpan or a large wooden table, lay the thin meat on the bottom and the thick meat on top, and flatten them layer by layer.
In about 30 days, the drying process is completed and you can hang it indoors for food preparation.
Beef jerky Basi, silky beef jerky, is also a member of Dai flavor.
It is marinated with some special Dai spices and then put on the grill for aromatherapy. It takes about 5 to 7 days to make. Generally, the shrinkage of the finished product is about 69% to 80%.
Good beef jerky is generally above 75%. If it is not 75%, the beef jerky will not become silky.
Dried Bassi is very particular about seasoning when it comes to pickling and heating: appropriate amounts of salt, green onions, ginger, peanut oil, etc.
Inner Mongolia air-dried beef jerky basically has its own unique formula.
Pickle first and then air-dry.
Because of Inner Mongolia's special geographical environment and dry climate, it is easy to dry.
Remove the fascia from the selected beef and cut it into large strips with a knife (easy to dry).
Mix salt, green onions, ginger, sugar, etc. in a small bowl and marinate the meat.
After 12 hours, hang the meat on a stainless steel rack to dry in a ventilated place. The air dryness varies according to the region and season. Normally, it takes about ten days to air-dry, and the weight is about 40% of the weight before air-drying.
Place the meat strips in the oven and bake over charcoal fire for about three hours.
After cooling, cut into strips and serve on a plate.