There are usually three names for air-dried beef: "air-dried beef", "air-dried beef jerky", and "air-dried beef jerky". Beef jerky is derived from the war rations of the Mongolian cavalry. It is easy to carry and rich in nutrients. It is known as "Genghis Khan's marching food".

Beef jerky is made from pickled yellow beef. Beef jerky contains a variety of minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also lasts for a long time without deterioration. The production of beef jerky must first select the best raw materials, followed by the production process and production time. When drying, the sunshine time must also be considered. Every process must be closely monitored.

This dish is a change from the method of frying the air-dried beef and serving it separately. The air-dried beef is steamed and then sealed and stored. It is served with cucumbers, red peppers, etc. The color is bright, the beef tendons are salty and fragrant, and it is not oily. Not boring.

Ingredients: 300 grams of homemade air-dried meat, 30 grams each of green onion, cucumber shreds, red pepper shreds, and egg skin shreds, and 2 grams of coriander.

Seasoning:

Ingredient A (3 grams each of chicken essence, first-grade fresh soy sauce, cooked white sesame seeds, 2 grams each of sesame oil and rice vinegar, 5 grams of chili oil).

Homemade air-dried beef

(1) Take 5 kilograms of beef tenderloin (3-4 years old yellow beef, tenderloin is the best, followed by beef rump with clean fat), Cut into pieces weighing about 500 grams, cut evenly with a knife, soak in water to soak the blood, drain out the water, and put into a large basin.

(2) Take 500 grams of peppercorns and 250 grams of star anise, wash them, put them in a pot, add 1 kilogram of water, bring to a boil, simmer for 5-6 minutes, remove from the fire and let cool to make the stock water.

(3) Cut 1 kilogram of onion into small pieces, mix with ginger slices, 250 grams each of Yipin fresh soy sauce, umami dew, 200 grams of salt, 300 grams of MSG, 50 grams of thirteen spices, and pepper Put 150 grams of chicken powder, 350 grams of chicken powder and the prepared water into a large basin, mix well with the beef tenderloin, let it stand and marinate for 12 hours, shake off the tip of the beef tenderloin surface, and hang it in a ventilated and dark place to dry naturally. Can. The drying time can be determined according to the local temperature. In Inner Mongolia, it usually takes about 2 days in spring and autumn.

It is best not to make this dish in the second season, because it needs to be dried by a fan in summer, and the beef is easy to deteriorate and the taste is not as good as that of natural air-drying. The amount of salt used can also be adjusted appropriately according to the tastes of local diners and the season.

Preparation method:

(1) Wash the air-dried beef, steam it in a basket for 15 minutes, take it out and let it cool, tear it into shreds, and store it in a sealed box.

(2) Arrange onion segments, cucumber shreds, red pepper shreds, and egg skin shreds on the edge of the plate, and wrap them with plastic wrap.

(3) Pour the air-dried beef into a basin, add ingredient A and mix well.

(4) Remove the plastic wrap on the plate, put the air-dried beef into the plate, and garnish with coriander.