Raw material recipe Fresh beef Sugar Soy sauce Salt White wine Glycyrrhiza powder Chili sauce Five-spice powder Flavoring Ginger

Method of production Fresh beef is cut into small pieces, remove the oil and sinews, bleach the blood clean with cool water, and then cook for an hour and a half in a pot, boil with attention to the up and down shoveling, so that the beef is heated evenly, but can not be overcooked. After the beef has risen from the pot, put it on a sieve to cool, and then cut it into 0.8-centimeter-long squares when the meat is firm. Put the ingredients into the original soup to boil the beef, and then put the cut beef pieces into the pot with the cooking, cooking with the lid on the pot, surrounded by a white cloth tightly to prevent air leakage. Slowly cook for hours, open the pot and spatula to cook again. About one and a half hours out of the pot, put the sieve on the cool, and then transferred to the iron sieve, the iron sieve on the oven, at 45 ~ 50 ℃ baked three and a half hours to dry, it became five spice beef jerky.

Five-spice beef jerky

[Ingredients]

2,500 grams of lean beef, 250 grams of soy sauce, 125 grams of sugar, a little nutmeg, 50 grams of white wine, 25 grams of garlic, 5 grams of monosodium glutamate (MSG); 50 grams of ginger, 50 grams of scallion, 2 grams of pepper, 2 grams of anise, 2 grams of Angelica dahurica, 2 grams of gui cui pipi, and 2 grams of cumin.

[Method]

1. lean beef washed, remove fascia grease, cut into 500 grams or so of block, put the pot, add water submerged, put 25 grams of ginger, cook for 30 minutes, fish up, wash.

2. Skim the oil from the surface of the original soup, put the beef block, take a piece of gauze will be ginger block (pat loose) 25 grams, nutmeg, scallion, anise, cinnamon, garlic, pepper, Angelica dahurica, cumin wrapped up, put into the soup pot, add soy sauce, monosodium glutamate, white wine, white sugar cook until the beef seventy percent rotten, take out the beef, torn into strips, put the pot into the soup cook for a while longer, fish up, control the soup, cut into slices.

3. frying pan on the fire, into the cooked beef slices, with a spatula constantly stirring stir-fry, until the soup dry, beef slices of the surface of the fluff can be out of the pot on the plate.

4. Beef on the baking tray, sent to 40 - 50 degrees in the oven baked for about 8 hours, with a pinch to test the hardness of the dried meat, until it reaches the outside of the dry inside the soft can be out of the oven, dry and cool that is.

[Characteristics]

Fresh aroma and mellow, flexible and strong, good with wine and rice.

Homemade Spicy Beef Jerky

Ingredients:

Lean Yellow Beef 500g Ginger 15g

Vegetable Oil 1000g (consumed 150g) Cooked Sesame Oil 25g

With 5g of Five Spice Powder 15g of Sugar

Pepper 5g of Chili Pepper 5g of Cayenne pepper 5g

Mash Juice 25g of Salt 15g

Monosodium glutamate 1g

Making procedure:

1, select the lean meat of the hind leg of fine cattle, do not dip in the raw water, remove the fascia, trimmed and cut into neat rectangular pieces, evenly sliced into very thin large sheets of meat. Wipe the meat with salt that has been fried and finely ground, roll it into a cylinder, put it into a bamboo basket, and place it in a ventilated place to dry out the blood and water. Spread the dried beef on the back of the bamboo dustpan, put it on a small charcoal fire to dry out the water, steam it in a cage for half an hour, then cut the beef into 5-cm-long, 3-cm-wide slices with a knife, steam it again for half an hour, and then take it out and let it cool.

2, cooking oil, add ginger and pepper grains a little, the frying pan end away from the fire. 10 minutes after the frying pan and then set on the fire, fishing ginger, pepper grains. Then the beef slices evenly smeared with mash juice in the frying pan fried through, while frying with a slotted spoon gently stirred. When the beef slices fried through, that is the pot end away from the fire, fish out the beef slices.

3, the pot to stay 50 grams of cooked oil, and then set on the fire to add mash juice, five-spice powder, sugar, chili pepper, pepper, into the beef slices stir-fried pan after adding monosodium glutamate, cooked sesame oil, mix well, and then cooled to become.

Problems and solutions:

Lack of crispiness. Entry does not melt crumbs. This is a more common problem. This may be a selection of materials is not fine, failed to choose net lean meat, meat contains fat, tendons and other materials. The production of lampshade beef must choose the top grade lean beef; two is not in the processing of the tendons and membranes picked up; three is too thick cut beef; four is the temperature and time of deep-frying failed to master. When operating, the beef must be thinly sliced and deep-fried.

There are too many condiments, and the host and guest are easy to place. Lampshade beef is beef-based, supplemented by a variety of seasoning food. However, some stores make the lampshade beef name does not live up to its name, often more seasonings than the main ingredients, especially oil chili put too much, so as to cover up the sense of crispy beef, there is no lampshade beef color, aroma, taste, shape

Description:

(1) in the step of the bamboo bamboo dustpan, I do not have, smeared with salt on the drying in the shuozhuolanzi (the kind of holes) drying on the air for about more than 3 minutes ( When I looked at the time after the porridge was finished, I could see that it was ~dry~ and ~red~. Then preheat the oven to 350F and dry for about 10-12 minutes. This point of note is to pay special attention to, there may be each oven is not the same, as well as the slice of beef slices of thickness may be different, so ~ baked ~ when to pay attention to the point. The first thing you need to do is to make sure that you don't get a bad copy of it.

(2) in the step, I do ~ silk ~ because to be busy cooking dinner on the less steamed later that half an hour, eating seems to steam with two half an hour is not different.

Beef jerky in sacha

This is a dish I used to make. I like it more, so I brought it out to crave for you :) but the recipe is relatively simple, so you can do it yourself and have a good meal.

Ingredients: 3 pounds of beef (makes 1.5 - 2 pounds of beef jerky) - can choose lean beef (eye of round)

Some fennel, sriracha sauce, soy sauce, cooking wine, icing sugar (can also use sugar)

Steps to prepare:

1. Cut the beef into 4-inch cubes. Place in a pressure cooker over high heat and cook for 15 minutes after it sputters. If you don't have a pressure cooker, use a regular pot and cook for 30 minutes.

2. Allow the beef to cool, then slice along the grain of the beef, about 0.5cm thick, to make it easier to bake.

3. Add the sliced beef to the pan with the fennel, salsa, soy sauce, cooking wine and rock sugar to taste. My personal preference is to add a little more sugar and a little less soy sauce. Cook over low heat for 15 minutes, letting the beef soak in the broth for 2 hours, then reduce the juice over high heat, without completely drying it out.

4. Remove the beef slices to a baking sheet, sprinkle with chili powder, pour over the drippings, and dry in the oven at 200F. Turn several times during the drying process.

Step 3 You can also season the beef to a curry flavor or five-spice flavor so that it becomes curry beef jerky or five-spice beef jerky.

Beef jerky

Main ingredient: beef. (The preferred choice of meat is the meat of the cow's leg.)

Ingredients: curry powder, soy sauce, salt, sugar, pepper, monosodium glutamate (MSG), shaoxing wine (cooking wine), green onion, ginger,

1 Cut the meat into slices and then into strips. (Size according to their own preferences.)

2Add two tablespoons of the same ingredients as above, depending on the amount of meat. (If you like sweet taste, put more sugar. (If you like it sweet, add more sugar.) Slice the green onion and ginger. Mix the meat and ingredients well.

3Place the meat in a container. Cover the top with plastic wrap and make a few small holes. (Hee hee ~~ what the purpose is I don't quite understand ~)

4Put it in the microwave oven on high for fifteen minutes (you can mix the meat again halfway through, the flavor will be even better)

5Remove the meat. Put it on a plate, preferably with a little distance in between, and put it back in the microwave for fifteen minutes. (The purpose is to let all the moisture run off yah. Hee hee. It's the only way to make the beef "dry"!)

6Take it out. Eat it ~

hee hee hee ~ ~

Eat up loose and tender, delicious flavor, salty and light, long aftertaste, can be described as color, aroma and taste are good. Gifts to friends and relatives, or picnic travel, or banquets with plate, or elegant drink with wine, fine taste, slowly swallow, unique flavor.

Beef jerky

[Ingredients]

500 grams of beef, 100 grams of soy sauce, salt, cooking wine, monosodium glutamate (MSG), sugar, red currant, paprika, oil in moderation.

[Method]

1. Select tender beef without tendons cut into squares, washed. Soy sauce, cooking wine, salt, sugar, monosodium glutamate, red pepper powder, red currant pair into the soup pot, put the meat into, cook on high heat for 5 - 10 minutes, and then switch to a slow fire for 20 minutes. When stew is done, remove and drain, cut meat into large thin slices along the grain, place in a baking dish, and pour broth in moderately. When the oven reaches 400 degrees, you can take out and taste, if you think the flavor is light, you can increase or decrease the broth, and then put it back into the oven, when the temperature is reduced to 250 degrees to collect the soup dry. Baking to stir two or three times, and finally mixed with oil.

2. If there is no oven, you can put the meat on the iron shelf, under the charcoal fire, pay attention to the temperature, so as not to burn. Can also be used in household iron pan baking, but the fire should be large, high temperature, baking to stir diligently to prevent the meat from being burned.

[Characteristics]

The meat is crispy, and the flavor is sweet, spicy and mellow.

Homemade beef jerky

1\ the beef cooked, cut into slices, mixed with five spice powder, soy sauce, sugar, old wine, salt, put some dried chili peppers, chicken, marinated for 30 minutes and then put in the microwave oven to bake, the beef slices side by side to fill the plate, 2 two minutes to bake once, and then take it out to look at the turn over, the big should be used in the 4 two minutes on the grill.

2\Buy beef shanks 3 - 5 pounds, first in boiling water, slightly boiled, after the opening of the pot will be on the surface of the blood bubbles knocked off, pick up the beef and cooled into fist-sized chunks, and then put into the marinade (marinade: the first pot of water to submerge the beef is appropriate, pouring soy sauce, peppercorns, peppercorns, rock sugar, anise, grass jelly, and other spices), brine into the taste, and then put the beef into the plate to cool,

The brined beef cut into strips, put more vegetable oil in the frying pan, the beef jerky in the pan such as stir-fry dry, you can put dry chili noodles, pepper, monosodium glutamate, sugar, salt.

After the flavor can be on the table to eat.

3\Homemade beef jerky

Raw materials:

Fresh beef, hot sauce, pepper, sugar, salt, soy sauce, anise, cinnamon, incense, cloves, sesame seeds.

Practice:

1. Dice the beef, don't chop it too finely, 1-2 centimeters square is OK. Mix soy sauce, pepper, star anise, cinnamon, large incense, cloves and other spices marinated for 2 hours, do not put salt;

2. pot with water to boil, water boiled into the diced beef and spice mixture, high heat and cook for 20 minutes and then simmer for 10 minutes over medium heat, the purpose is to remove the fat in the grain of beef;

3. another pot with cooking oil (not too little, diced beef absorbs oil very well. Otherwise it will stick to the pan) and heat it up, add 3 tablespoons of sugar to start the color. Into the diced beef, new star anise, cloves (I said new that is not just soaked together), and pepper, stir fry, add a little soy sauce, hot sauce, and then keep frying, feel really dry put a little salt, start.

Note: The beef jerky should be pulled out of the water and drained. After starting, put it into a sealed jar, eat as much as you can and keep it in a cool place