Question 2: How to cook with air-dried beef How to cook with air-dried beef Wash, dry the water, cut into thick slices of about two centimeters
Pour the wine, put the beef *** for about 3 minutes or so, so that the surface of the beef is completely absorbed into the wine juice
Add about 100 grams of salt in a few times and vigorously knead the surface of the beef
Covered with plastic wrap, overnight
The next day. Wash your hands well, take the corned beef out, squeeze the brine off the surface
Sterilize the chopping board, sprinkle a layer of fine salt powder on the board, put the beef on it, then sprinkle a layer of salt on the surface of the beef and all around it, and gently pat it with your hands, the surface of the beef must be covered with salt powder
Sterilize the bamboo skewer, pass it through the beef, drip-dry the water, the process will take about 20 minutes. See the surface of the beef into a glazed wet, but no blood droplets prevail
Pepper crushed, placed in a large plate disinfected, put the beef on the plate, and force the beef on all sides of the pepper crushed
Here can not be used in place of ready-made pepper, because most of the pepper is impure, which is added to the flour or dextrin, not only can not play a role in drying and preservation of the role of the anti-child easy to make the beef rotten
The beef must be covered with salt. make beef corruption
Hang the beef in a cool, ventilated place, the temperature is best at 2 to 8 degrees
In order to eliminate mosquitoes and flies and other troubles, I covered a layer of nylon veil on the outside
Question 3: What is good to put in the ingredients of the air-dried beef braising beef know-how
When braising beef, you should use hot water, do not use cold water, because the hot water can make the surface of the beef protein Rapid solidification, prevent the loss of amino acids in the meat, and keep the meat flavor fresh.
After boiling on a strong fire, uncover the lid and stew for 20 minutes to remove the odor, then add the lid and change to a micro-fire, so that the floating oil on the surface of the soup to maintain a certain temperature to play the role of stew.
In the boiling process, the salt should be put into the late, the water should be added to the full at a time, if the water is found to be too little, it should be added to the boiling water.
The day before stewing, smear mustard on the surface of the meat, and wash it off with cold water before stewing, so that it not only cooks fast, but also the meat is tender.
A small amount of tea wrapped in gauze, put into the stove and beef with stew, meat is not only cooked quickly, and the flavor is fragrant.
Adding some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar to 1 kilogram of beef) to the stewed beef will make the meat more tender.
Putting a few hawthorns or radishes in the meat will make the beef cook faster and get rid of the odor.
2 "skillful stew beef
Some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "choose the meat on the road soup to be wide, the bottom of the yellow sauce less salt; how much of the ingredients put together, the fire is appropriate meat rotten. Selection of meat in general people always love to buy some parts with bright red meat to do beef stew. In fact, this category to more suitable for stir-fry. If used for stewing, the meat is tight and firewood. Suitable for stewing many parts of beef, such as tendon, waist plate, bow mouth, chest, spine, etc., accounting for about 70% of the whole beef parts. These parts have tendons and skin, fat and thin, from the surface looks a little unattractive, not popular with customers, but as long as the practice is appropriate, after maturity is the meat puffy, both warm and rotten, fresh and flavorful. After the meat is selected, the first whole piece of rinse, remove the surface floating dirt; wipe clean and cut into walnut blocks, soaked in water for about half an hour, remove the blood impurities to the, fish out and standby, but do not tighten the meat with hot water or boiling water, otherwise the meat becomes old, not easy to stew.
Adjustment soup: add enough warm water in the pot (to not over the meat shall prevail, the pot species is not limited), put the right amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce can be), stirring with chopsticks to open the bottom of the sauce dregs at this time, the sauce froth floating, with the Russian hedge net slag removed froth to ensure that the soup colored and not mixed. Mixing soup can not use soy sauce, because soy sauce contains bitter taste of sugar color, added to the soup after cooking, will make the broth is also slightly bitter, stewed meat flavor is greatly inferior. The amount of water should be added to the soup once, do not add water in the middle. If the soup is not enough, can only heat water or boiling water, can not add cold water, otherwise the open pot of meat meets the cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. After the soup is adjusted, then put the right amount of salt.
Put the ingredients: cut the clean beef into the pot, and then put the ingredients. The general ingredients are cloves, cinnamon, sweet licorice, peppercorns, dashi, cumin; or peppercorns, dashi, cinnamon. No matter what ingredients are used, green onion, ginger and garlic are essential. Some orange peel can also be added. If 2.5 kilograms of meat shall prevail, the amount of ingredients can be used 20 peppercorns, 4 to 5 daimyo, 3 to 4 pieces of cinnamon, 3 to 4 pieces of green onion inches long, 3 to 4 sections,.... Ginger 1 cut (do not cut off), garlic 4 to 5 cloves. These ingredients together in a pot, you can pepper, dashi, cinnamon in a gauze pocket, can be used 2 to 3 times.
Fire: the ingredients into the pot that is covered with a pot lid, depending on its big open lift the lid open pot stew, by means of the bloody flavor evaporated. 20 minutes and then cover the lid, changed to a small open fire, 3 hours or so can be stewed, the texture of beef soft and rotten, the soup is beautiful and fresh color, aroma. The use of pressure cooker beef stew, the effect is also very good, as long as you master the fire on the line. That is, after opening the pot over high heat, deflate for 5 minutes, fasten the safety valve, 20 minutes after the change to medium heat, and then after 20 minutes can be.
Cook the old beef: If you buy more beef, you can be in the pot the first day, to the beef coated with a layer of dry mustard, cook the meat first rinsed before the pot. Beef treated in this way is not only easy to cook, but also tenderized meat. Some wine or vinegar will cook it faster. When cooking beef, first sew a gauze bag, put in a small amount of leaves, tie the bag, and put it into the pot with the beef stew, so that the beef cooks fast and the flavor is fragrant. Cooking beef (mutton), put two or three shelled walnuts and or a few hawthorn, not only cooked quickly, but also to the stink. Braised beef, add a small amount of potherb mustard, can make the meat flavor.
3 "ginger can tenderize beef
Ginger is not only seasoning, but also tenderize beef. If you find that the beef is a little old and hard, you can wash the fresh ginger cut into small pieces, mashed, and then put the ginger end of the gauze to squeeze out the ginger juice, the ginger juice into the shredded or sliced beef, stirring evenly, so that the surface of the beef slices evenly stained with ginger juice, placed at room temperature for about 1 hour, you can cook it as needed. Use ...... >>
Question 4: How to make air-dried beef delicious 1
First soak the water for 4 hours, and in the middle of the water, but also diligently change the water, to remove the odor best make. Cool water into the pot and then blanch, about 5 minutes; fish out to cool, tear off the sinews;
2
Cut along the lines of beef, thumb thick and thin the most appropriate; add green onions, ginger and garlic; star anise; sesame seeds; cinnamon; cool water and cook on low heat for 20 minutes. Then add soy sauce; cooking wine; soy sauce and cook on low heat for 40 minutes.
3
Fish out the beef strips and put them on the cooler to air-dry for 4-8 hours, turning them over constantly.
4
air-dried beef jerky, with 50 percent hot oil temperature, according to their favorite softness, can be fried 2-3 times, each time about 3 minutes.
5
Put the oil in the pot, burst the chili pepper; pepper, pour in the beef jerky, adjust the salt; chicken essence, stir fry can be.
6
Question 5: What are the eating methods of air-dried beef Beef air-drying is a relatively old method of preserving fresh beef. When eating, the first thing to do is to soak the beef in warm water to open, and then cut into small pieces or slices, or boiled or fried to eat. However, after air-dried beef, even after soaking, the meat is still relatively old and hard, suitable for cooking and eating or soup.
You can try to get a small piece first, and then get a bigger one if you have experience.
I wish you success.
You can try to get a smaller piece first, and then a bigger one if you have experience with it.
Question 6: air-dried beef jerky eating method You can cut the air-dried beef into diced meat, made of 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 tearing, to slowly taste, 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 7: How to cook with air-dried beef First boiled with water, and then sliced and fried when cooked softly some of them are good!
Question 8: how to eat air-dried dried beef Air dry dried beef practices 1. soak enough water: this is the best way to make beef to remove the odor, soak for 4 hours, the middle of the diligent water change, the smell of all swept away.
2. De-fascination: before making 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 be too high oil temperature, 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 9: how to make delicious beef air-dried dry-fried shredded beef practice
soak the beef in water, then slice and shredded, set aside on the starch
parsley cut a small section (with the same length as the beef shredded on the line), onion shredded,
down the oil, put the beef frying in the pot, frying well, then fish up and set aside.
Then leave some oil in the pot, put dried chili pepper (according to personal taste), pepper, then put ginger and garlic, then parsley, green onions, then put some parsley, then beef, put a little sugar, put salt, put monosodium glutamate (MSG), start the pot. Another way, the beef slices, pepper cut hobnail, pot on the bottom of the oil, hot beef slices, and then stir fry, put the ginger and garlic, and then put the end of the onion, fried for a while, put the pepper pieces, stir fry, and then put salt, monosodium glutamate, put a little bit of cooking wine.
There is another, directly into beef jerky, fried, put chili powder, put sesame, put salt, put sugar, fried,
Question 10: How to do beef jerky is delicious? With the tip of the tongue 2 broadcast, people are also more picky about the ingredients to pay attention to. Many of our foodie friends love beef jerky, but there is to taste the original flavor of Inner Mongolia beef jerky or need some unique vision. At present, there are tens of thousands of Taobao selling beef jerky, how to find a good beef jerky?
1, look at the brand such as grassland Rising Sun, Meng Liang are on Taobao for many years, in addition to Nini's grassland (Meng Deer) is a few years out of the new, the quality is good, but the price is relatively low;
2, look at the place of origin if you buy Inner Mongolia jerky it is best to buy the place of origin, such as is the Kerqin, Xilamuren, Hulunbeier, etc. These grassland pastures are better, especially Xilamuren and Hulunbeier's pasture. Hulunbeier and Hulunbeier's pasture are alkaline soil, the output of beef meat tender and based on the stink;
3, look at the price of beef jerky in Inner Mongolia, for example, six or seven percent of the dried air-dried beef need 2-3 pounds of fresh beef to get out of 1 pound of beef jerky, ultra-dry is 3-4 pounds out of 1 pound. Compare the price of raw beef, their own costing, below the cost of the basic do not have to consider.
4, look at the comments why this is ranked last, because now some network brushes, so this is only as a reference.
Then how to distinguish between good and bad beef jerky after buying?
1, look at the color. The color of authentic beef jerky is dark red blackish, shiny, if the color is bright, it may be added artificial coloring, since the most sought after is the tip of the tongue delicious, it is going to be all-natural no additives, only natural spices, increase the taste of beef jerky.
2, look at the fiber. How to add beef paste and other flavors, change will only be taste, fiber is not changed. Beef fiber is long, hand-torn pieces of large thick, compact meat structure, while pork fiber is short, hand-torn pieces of small thin, thin and loose meat structure.
3, distinguish between air-dried and fried. Some beef jerky in the processing is deep-fried, but the seller and you say is air-dried, although the taste and flavor is good, but this process will make the jerky produce some harmful substances, but also cover up the beef flavor. This kind of beef jerky from the surface of the grease is relatively large, the naked eye can be distinguished.
4, the most important thing to pay attention to is the beef grain. Beef particles of the lowest cost, because the character of the most easy to substandard, a large number of dead meat, bad meat, bad organization of meat used to do meat and meat floss, do not know how to do the people with the naked eye is difficult to distinguish. Meat wrapped in a large number of seasonings, such as satay, cumin powder, masking the original texture of good beef.
The production of air-dried beef jerky:
Air-dried beef jerky is a specialty of the horqin grassland in Inner Mongolia, not only because the raw material is the high quality of beef on the prairie, but also because of his production process is extremely special. Grassland air is cold and dry, the fresh beef (to choose a piece of cow leg commonly known as cucumber strip location, by experienced teachers will be shaved fat and sinews, etc., and change the knife into a very thick and very long one for curing, not too much seasoning to destroy the original flavor of the meat, more do not add preservatives), in the natural environment of the frozen, and then in the ventilated environment hanging for 4-5 months, such a process not only makes the meat in the This process not only makes the water in the meat all gone, the oil is also dispersed, and the meat becomes relatively loose, the flavor also condenses and concentrates, making the flavor unique and strong. Due to the drying process loss, an average of three pounds of raw materials, only one pound of finished products, can be called the essence of meat. Of course, now the process has been changed without the original so long, but also need about 10 days, but deep-fried only need a few hours.