Spicy beef jerky \x0d\ Ingredients: \x0d\ cooked beef 400g, cooked sesame 10g, ginger 8g, onion 10g, refined salt 4g, monosodium glutamate 1g, Shaoxing wine 10g, sugar color 30g and pepper powder. \x0d\\x0d\ Method: \x0d\ (1) Cut the cooked beef into strips 5 cm long and 0.8 cm thick, put them in a bowl, add salt, onion and Shaoxing wine, mix well and marinate 15 minutes. \x0d\ (2) When the wok is on fire, add salad oil and heat it to 70%, add beef strips and fry until crisp, then take out and drain the oil. \x0d\ (3) Put the wok on tempering, add salad oil (20g) and heat it to 50%, add ginger slices and shallots, stir-fry until fragrant, add beef soup, salt and sugar to boil, and add beef strips and heat it to bright oil. Add Chili powder, pepper powder, red pepper, sesame oil and monosodium glutamate, mix well, cool and serve, and sprinkle with sesame seeds. \x0d\ Features: \x0d\ is brownish red in color, spicy and fragrant, and dry and fragrant. Beef jerky ranks fifth in girls' snack report. Beef is salted with salt and different spices, and then dried with firewood. It's spicy, spicy, fragrant and strange. Various flavors send meat lovers to a happy paradise. Beef jerky is almost the essence of meat snacks. No matter what the taste, it has the toughness and dry flavor of meat, and it tastes particularly fragrant. There are also many kinds of beef jerky, most of which are dry in appearance, and the taste enters every fiber of the meat when cured. Spicy beef jerky produced in Hunan uses a lot of peppers and prickly ash, a small piece of ground is covered with wet peppers, and it is vacuum packed and compressed. Just like the original spicy beef with cold dishes, it can also be liked by many girls. \x0d\x0d\ Spicy beef jerky making materials: \x0d\ Sichuan cuisine \x0d\ Ingredients: beef 5000g (thin) \ x0d \ Seasoning: soy sauce 150g, salt 125g, sugar 200g, liquor 25g. X0d\ [ 1]\x0d\ 1。 Raw material requirements: select fresh lean meat from front and rear legs, remove broken bones, beef tendon and oil film, cut into small pieces of about 500g, soak in cold water 1 hour, drain the remaining blood in the muscles, wash and drain for later use. \x0d\ 2。 Initial boiling: soak the washed and drained meat, salt and cinnamon. Soak in water for 65438 00 hours and keep the water temperature above 90℃. Be sure to turn the meat up and down with a shovel, remove the oil slick foam at any time, take samples and cut it with a knife to see if the meat surface is gray. If it's gray, it means it's seven ripe, which means the first cooking is complete. \x0d\ 3。 Dicing: Take the first cooked meat out of the pot and put it in a bamboo basket for cooling, and then cut it into pieces of 3.5cm * 2.5cm * 0.5cm, with the required shape and uniform thickness. \x0d\ 4。 Re-cooking: Mix the seasonings such as white sugar, ginger powder, soy sauce and spiced powder. Put the first boiled soup into the pot, and then put the cut semi-finished products into the pot to continue cooking. In the late stage of re-cooking, stir-fry frequently to prevent the bottom of the pot from burning. Finally, add monosodium glutamate and stir evenly until the meat is tender, and then spread it on a baking sieve to cool. \x0d\ 5。 Baking: send the dried meat slices to the baking room for baking. When baking, the optimum temperature should be kept at 55-60℃, and the meat slices should be turned frequently or the position of baking screen should be adjusted up and down. After 6-8 hours, when the meat slices are dry and soft, take them out and dry them thoroughly, which is the finished product. For example, curry powder is added to the meat slices before baking and stirred, and curry beef jerky is obtained after baking. Add other seasonings, spiced powder, Chili powder, etc. Make other flavors of beef jerky. \x0d\ x0d \ Preparation of beef jerky \ x0d \ Ingredients: beef tenderloin 1000g cooking wine, 3 tablespoons (45ml) onion 1 ginger 1 chunks (about 50g) pepper, 50g dried red pepper, 50g soy sauce 1 tablespoon (. 2 teaspoons (3g) of cooked white sesame seeds \x0d\ Practice: \x0d\ 1) Cut beef tenderloin into pieces with a thickness of 3cm and a thickness of 2mm, and soak them in clear water 1 hour. Cut the onion into sections. Slice ginger for later use. \x0d\ 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. \x0d\ 3) Cut the dried pepper into sections (if you can't eat spicy food, you don't need to cut it), and the ratio of dried pepper to pepper is 1: 1. \x0d\ 4) Pour the light soy sauce, dark soy sauce, sugar, the remaining 1/2 teaspoons of salt and monosodium glutamate into a bowl and mix well for later use. \x0d\ 5) Pour oil into the pot. When the oil is 50% hot, add Chili and Zanthoxylum bungeanum, stir-fry until fragrant, then turn to low heat, pour in the marinated beef slices and stir-fry, and then pour off the water. \x0d\ 6) Continue to put the meat slices into the pot and stir-fry with low fire until the water is completely dry. \ x0d \ x0d \ Tip: \x0d\ ** You can make more than one meal at a time, and keep it in a fresh-keeping box for at least 15 days. \x0d\ ** If you want to have more Sichuan flavor, it is recommended to make it with Sichuan Dahongpao Zanthoxylum bungeanum, or you can increase or decrease the number of Zanthoxylum bungeanum and Zanthoxylum bungeanum according to your personal hobbies. But the ratio should be kept at 1: 1. \x0d\ ** Beef tenderloin slices are soaked in clear water to remove blood, because this piece of meat is not scalded. Soaking in clear water can not only remove blood, but also remove the fishy smell. \x0d\ ** Because it takes a long time to fry and there is no soup, it is recommended that you cook it in a non-stick pan. \x0d\\x0d\ Details of spicy beef jerky \x0d\x0d\\x0d\ Generally, meat selection, cutting, batching, pickling, boiling, drying and baking are required for production. \x0d\\x0d\ Exercise: \x0d\\x0d\ 1. Buy lean meat from fat old cows. The thickness of the cut piece is 1 cm, which is 3 cm large and 5 cm long. Ingredients are peanut oil, soy sauce, spices, garlic, sugar, wine, pepper and so on. \x0d\\x0d\ 2。 Boil the raw beef in a pot to remove the blood (the boiling time is not long, and I feel that the blood is almost out) \ \x0d\\x0d\ 3. Cook for a few minutes and then pick up the beef. \x0d\\x0d\ 4。 Cut the bloody beef into thick strips. At this time, the beef is still raw in the middle, it doesn't matter. We will continue to process it later to make it "mature". \x0d\\x0d\ 5。 Pour more oil into the pot. \x0d\\x0d\ 8。 When the oil is cooked, turn off the heat, add the chopped beef strips and stir-fry continuously \ \x0d\\x0d\ 9. After frying, the oil in the pan becomes clear (indicating that all the water has been fished out) \ x0d \ x0d \ 10. Pay attention. Stir-fry the beef until it is dark brown, and I feel that the beef has been fried dry. You can dump the excess oil in the pan \ x0d \ x0d \ 1 1. At this time, you need to prepare Chili noodles, pepper noodles, sesame seeds and salt. (This is a mixture of the leftover Chili noodles, Chili noodles and sesame seeds from the second batch of sausages I made a few days ago, and now it comes in handy) \ x0d \ x0d \ 12. First put the salt into the pot and mix well, then add the sea pepper noodles, pepper noodles and sesame seeds and mix well. (At this time, the fire has been adjusted to the minimum) \ x0d \ x0d \ Delicious OK! ! \x0d\\x0d\ Special spicy beef jerky \x0d\ Material: \x0d\ Beef 1 kg Zanthoxylum powder 60 g Zanthoxylum powder 20 g sugar 30 g soy sauce 2 tablespoons salt 2 teaspoons monosodium glutamate a little cooked white sesame 1 tablespoon spices (Chili 1 teaspoon, 2 slices of star anise, a little fennel, cinnamon 1 slice, 2 slices of fragrant leaves, Tsaoko 1 slice) Practice: \x0d\ 1, boil a pot of boiling water, add the washed beef to boil the bleeding foam, then take it out and soak it in cold water, and pour off the blood \ x0d \ x0d \ 2. Pour the right amount of water into the casserole (if there is no other pot). Boil on low heat for about 50 minutes, then take it out, drain the water and let it cool \ x0d \ x0d \ 3. Cut the cooled beef into finger-sized strips along the grain. Pour more oil into the pot and cook until it is slightly hot. Add sugar and stir-fry over low heat, then add beef and stir-fry 1 min, and then add soy sauce and stir-fry evenly. Add Chili powder and pepper powder, stir well, and finally add white sesame seeds and a little monosodium glutamate, stir well and take out the pot. \ x0d \ x0d \ considerate suggestion: \x0d\ 1, 1 kg of beef can only produce about 1/3 of beef jerky, and it is best to use lean beef without gluten as beef jerky \ x0d. 2. When the beef is boiled by bloodletting, take it out and soak it in cold water, which can make the meat quality of the beef firm. Cooking with spices can make the beef taste better \ \x0d\\x0d\ 3. Finally, the process of frying beef has always used a small fire, so just be careful not to fry it too burnt when frying the sugar color \ x0d \ 4. This dish can be used not only as a cold dish on the table, but also as a snack in daily life. ) Spicy beef jerky is a specialty of my hometown, and it is also a must-have message for my friends every time. If you travel to Leshan, you must remember to buy some beef jerky in the supermarket to take away. * _ * \x0d\x0d\ homemade spicy beef jerky \ x0d \ ingredients: seasoning: white sesame, crystal sugar, 23-spice (commercially available) dried pepper, dried pepper, ginger slices, celery and green onions, fennel, cooking wine pepper noodles, pepper noodles, crystal sugar, salt and soy sauce \ x0d \ x0d \/. Select beef tenderloin or sirloin, remove fascia, cut into big pieces with the thickness of little finger, cut as many pieces as possible, add onion (segment), celery (segment), ginger, fennel and cooking wine, mix well and marinate for 24 hours. \x0d\ Wash the marinated beef with clear water, and carefully remove the seasoning used for pickling, especially fennel. \x0d\ Boil water in a cauldron. After boiling, blanch the beef. Mainly to remove blood and avoid touching the pot when frying in the future. Cook the beef until it is half cooked (5 or 6 minutes after boiling). Take it out and filter the water. \x0d\ Hurry up and cook the beef, wash the sesame seeds and fry them in the pot for later use. \x0d\\x0d\ 2 Cut the beef into thick strips with the same thickness, and take it out of the oil pan (preferably Sichuan oil). The oil content is generally 1: 0.7, and one catty of meat is almost seven taels of oil. After frying, add dried Chili, dried Zanthoxylum bungeanum, ginger slices and appropriate amount of salt and stir-fry slightly. \x0d\\x0d\ 3 Stir-fry beef strips on low heat for a long time. Be patient and stir-fry slowly. It was not until a lot of steam came out of the pot and the beef was slightly yellow that we began to pay attention to the hardness of the meat strips and control them according to the requirements of personal taste. I like something hard and chewy. If I fry it for a while, the old people and children will feel softer. \x0d\\x0d\ 4 In the process of frying beef, the seasoning is mixed in the later stage, the crystal sugar is ground into powder, and soy sauce and three-spice powder are added (if you master it yourself, you should add more essence, generally, 5 kg of beef is used 15g, and monosodium glutamate is mixed evenly. \x0d\ Beef hardness feels right, turn off the heat, add the seasoning mixed in the later period, pepper noodles (appropriate amount), pepper noodles (appropriate amount) and white sesame seeds and mix well. \x0d\\x0d\ 5 just put it in a clean container!