The market of Inner Mongolia beef jerky according to the production process is divided into two major types:
(1) air-dried beef jerky (especially dry)
(2) fried beef jerky (half dry)
A lot of friends will say, this thing is especially dry bite, in fact, can only say that your eating method is estimated to have a problem. This needs a hint of a hint, a little bit of a little bit to taste, Inner Mongolia beef jerky directly to eat is possible, but can not eat the characteristics of taste.
The correct way to eat is: first microwave and induction cooker micro-roasting heat for a while, generally 30 degrees to 50 degrees of beef jerky is the most delicious, so that you can ensure that you can bite the move, but also have a feeling. Eat, do not eat a big mouthful of a large piece, because beef jerky is air-dried compressed, so it is very strong, a large piece of eating down very laborious. Beef jerky have obvious texture of, eat with your hands to tear a piece of food, roast beef jerky is the majority of popular products, each product brand is a lot of, there are obvious texture characteristics, fried beef jerky is more crispy a little bit, it is another flavor of the delicious products.
Question 2: How to eat air-dried yak meat Air-dried yak meat has 3 ways to eat: 1 that is to eat, to chew slowly, a long time before the flavor.
2 Marinate for more than 12 hours, then fry and eat, very flavorful, or a little hard.
3 To do boiled, add some accessories, such as carrots, ginger, chili peppers, cilantro, etc., the flavor is very good.
Question 3: air-dried beef jerky eating method You can cut air-dried beef into diced meat and make air-dried beef fried rice, quite delicious. Eat air-dried beef when it is best to eat along the texture of a one by one tear, to slowly taste, you will feel the more you eat the more fragrant. If you still want to buy, next time you can go to Taobao store Da Laociu specialty store to see see Oh, sell authentic Inner Mongolia air-dried beef
Question 4: How to cook with air-dried beef First boiled with water, and then sliced and fried when cooked soft some of them are good!
Question 5: how to eat air-dried beef Air-dried meat (first cleaned with warm water) directly steamed (boiled can also be, but the flavor faded) cooked and sliced while hot to eat very fragrant, but also can be added to the ingredients fried to eat. If the sun dried more fragrant (if the air-dried meat after drying the water and then smear a layer of sweet sauce to continue to sun is the sauce meat, than air-dried meat is also delicious, but pickled less salt)
Question 6: air-dried beef how to eat Practice:
Main ingredients: air-dried beef 200 grams 200 grams of green and red peppers
1. air-dried beef washed into the soaking water until soft, and then put into the flat bottom plate, into the steamer until cooked.
2. Pesto is my own in the balcony of the plant, not bad, very fragrant, the green pepper and pesto washed, beef steamed, removed to cool. Green and red peppers cut small grain, pesto cut section, beef slices.
3. Hot pan cool oil, garlic and pesto white burst incense, and then into the green and red bell peppers sautéed.
4. Then put the beef slices stir fry, put the right amount of salt and sugar, a little taste of fresh flavor.
5. Put the pesto leaves into the pot and stir fry, stir fry evenly over high heat.
Question 7: How to eat air-dried beef Ingredients
Main ingredients: 150 grams of beef, 100 grams of dried,
Accessories: 80 grams of green pepper, 10 grams of red pepper,
Seasonings: 5 grams of green onion, 5 grams of ginger, 5 grams of soy sauce, 15 grams of pea starch, 2 grams of salt, 2 grams of sugar, 3 grams of sesame oil, 3 grams of white wine, 20 grams of vegetable oil
Practice
The method is as follows:
This is a very good way to make the beef dry. p> Practice
1. Beef cleaned and shredded crosswise, add seasonings in the soy sauce and starch and mix well;
2. green pepper, red pepper washed, respectively, shredded;
3. five spice dried peas shredded, standby;
4. green onions, ginger were washed, are cut into pieces.
5. Pour oil into the pot and heat, put the beef to burn until browned and remove;
6. Use the remaining oil to onion, ginger burst incense, and then into the green peppers, red peppers, five spice dried beans shredded stir fry for a few times;
7. Pour into the beef, stir fry and add salt, sugar, sesame oil, white wine, cornstarch, 30 ml of water and mix well can be served out.
Question 8: How to eat air-dried beef How to eat air-dried beef in Europe
Edible part of the materials needed
Fresh non-tendonous beef 1.5 kilograms
Whole pepper grains *** used about 80 grams
Sea salt *** used about 380 grams
If it is a granular sea salt, it should be put into the stone mortar If it is granular sea salt, it should be put into a stone mortar and mashed some, preferably with one-half of the salt in powder form. If you don't have sea salt, there is no problem to use table salt instead.
300 ml of white wine, two pots can be
Non-edible materials
A few bamboo skewers
New gauze, nylon yarn a piece, I use the kind of hanging curtains nylon yarn, an open two pieces.
Rope two or three meters
Steps
1. First do the disinfection, the chopping board with boiling water a few times, kitchen knives, salad pots put into the pot to cook, towels and nylon yarn steamed under water. Wait until the tools become completely cold, start
2. Beef washed, dried, cut into about two centimeters of thick slices
3. Pour into the wine, the beef *** about 3 minutes or so, so that the surface of the beef completely inhaled the wine
4. Add about 100 grams of salt in a few times, vigorously kneaded the surface of the beef, covered with plastic wrap, overnight
5. Every other day, the hand washed Clean, take out the corned beef, squeeze the brine from the surface
6. Sterilize the chopping board, sprinkle a layer of fine salt powder on the chopping board, put the beef on it, then sprinkle a layer of salt on the surface of the beef and around it, pat it with your hands, the surface of the beef must be covered with salt powder
7. Sterilize the bamboo stick, pass it through the beef, drip-dry the water, and this process takes about 20 minutes. See the surface of the beef into a glazed wet, but no blood droplets prevail
8. Pepper crushed, placed in a disinfected large plate, put the beef on the plate, and force the beef on all sides of the press on the pepper crushed (here you can not replace the ready-made pepper, because most of the pepper is not pure, which added flour or dextrin, not only can not play a role in drying and preservation of the role of the anti-Er prone to make beef
9. Hang the beef in a cool, ventilated place at a temperature of 2 to 8 degrees
10. In order to eliminate mosquitoes and flies and other annoyances, I covered the outer surface of a layer of nylon veil
Cooking Tips
Because of the difference in the environment and climate, the beef air-dried for 7 days, you can be divided into two steps, continue to natural air-drying and oven-drying. Budapest is not too cold in the winter, when it is rarely below zero, the daytime temperature is 3 to 9 degrees, and it is very dry, very suitable for natural air-drying, and now I have made beef has been placed on the balcony blowing for 26 days, and there is no moldy phenomenon. Provence, on the other hand, has a temperature drop of about 13 degrees and can only be air-dried in an unheated room. Where the air is very humid, it is best to hang the meat to air-dry for three to five days in a windowed or well-ventilated room, and then dry it in the oven.
This is the air-dried beef for seven days, touching the hard outside and soft inside, usually seen in the market beef air-drying time of about six months, the family does not have a constant temperature and ventilation system, it is not possible to do that long time, generally recommended to borrow the oven drying. You can also cut the meat as thinly as possible and smaller, which can shorten the air-drying time.
Wear the beef on the grill, a layer of tinfoil under the oven, in fact, there is no blood outflow, just pepper occasionally fall down, bother to clean up.
Preheat the oven at 30 degrees, upper and lower heat plus fan, bake 36 hours, can be divided into three days of operation. If you can't wait, you can try it after 12 hours, but only the skin is dry, the meat inside is red and moist. Why the temperature here is 30 degrees, because this temperature is closer to the professional air-drying room, the beef is drier, but still raw, if you want, the temperature can be increased, but it is best not to exceed 50 degrees, in that case, the surface of the meat is cooked.
This is what it looks like after 36 hours of drying, the surface is hard, but when you pinch it, it still feels soft inside. After the beef is done, put it in the refrigerator and keep it, don't cover the insurance film, so that it is easy to hold the vapor and affect the taste. Try to eat it within two or three days. If you like the smoked flavor, please refer to here, or click on the smoked salmon link at the end, the smoked flavor is also very good yo!
This is the whole raw venison I made, using fresh venison loin, which has been air-dried for 26 days, and I made it especially for my father, so I'll bring it home in a few days for him to try. The recipe was exactly the same, except that the wine used was mixed with 100 ml of cognac, and rosemary, thyme, and herbs were added to the peppercorns (mixed with peppercorns and pounded to a fine powder).
Cutting, it is best to sharpen the knife quickly, I knife work is very poor, after a lot of effort, finally pulled out a few slices seem to be able to penetrate the light, you students will look at it, floating meaning to express to the can.
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Question 9: How to eat air-dried beef Air-dried beef drying process dried beef practices 1. soak enough water: this is the best way to remove the odor of beef, soak for 4 hours, change the water diligently in the middle of the odor all swept away.
2. De-fascination: before the production of beef jerky, be sure to blanch, tear off the fascia wrapped around the outside of the beef, beef jerky taste is good.
3. Cut with the grain: unlike fried beef, be sure to cut with the grain of the beef, the finished jerky is not fragile.
4. Thumb thick: Beef jerky should be cut into thumb-thick strips, air-dried but also shrink part.
5. Cook on low heat: beef strips must be cooked on low heat to be able to cook.
6. air-drying: cooked beef strips, placed in a container, placed on the cooler, and constantly turning one, blowing the full 4-8 hours.
7. 50 percent hot: use 50 percent hot oil temperature, can not oil temperature is too high, otherwise the external frying scorched, the internal is not cooked.
8. two or three times: according to the softness of the taste, you can follow the fifty percent hot oil temperature to fry 2-3 times.
Question 10: air-dried beef eating I made my own years ago, and bacon steamed together to eat the absolute flavor. Buy back the beef do not see raw water, cut the beef into one pound a piece of meat, meat is not too thick, put half a pound of salt into the pot, add fennel, pepper together with stir-fried and cooled, the salt evenly smeared on the meat, a piece of a piece of flat on the pot, put a good layer of evenly sprinkled with some salt, layer by layer to put a good and sprinkled with salt. Finish it with a lid, three days later take it out and put it in the ventilation out to blow dry it can be eaten.