How many ways to eat beef jerky?

A, spicy beef jerky (known as lampshade beef) practice is as follows:

A, ingredients:

Lean yellow beef 500 grams, 15 grams of ginger, 1000 grams of vegetable oil (150 grams of actual consumption), 25 grams of cooked sesame oil, five-spice powder 5

g, 15 grams of sugar, 5 grams of pepper, 5 grams of chili pepper, mash juice (rice wine juice) 25 grams of refined salt 15 grams.

Monosodium glutamate 1g.

B, production procedures:

1, select the lean meat of the hind leg of fine cattle, do not dip in raw water, remove the fascia, trimmed into a neat rectangular block, evenly sliced into

very thin slices of large sheets of meat. The slices of meat are rubbed with fried and ground salt, rolled into cylinders, and placed in bamboo baskets in a ventilated

area to dry out the blood and water. Spread the dried beef on the back of the bamboo dustpan, place it over a small charcoal fire to dry out the moisture, and steam it in a cage for half an hour.

Slice the beef with a knife into slices 5 centimeters long and 3 centimeters wide, and then steam it again for half an hour, and then remove it from the cage and let it cool.

2, cooking oil, add ginger and pepper grains a little, that is, the frying pan end away from the fire. 10 minutes after the frying pan again on the fire, fishing

To ginger, pepper grains. Then the beef slices evenly smeared with the mash sauce into the frying pan fried through, while frying with a slotted spoon gently stir

move. When the beef slices fried through, that is the pot end away from the fire, fish out the beef slices.

3, the pot left 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 of beef frying pan after adding monosodium glutamate, cooked sesame oil, mix, and dry cold that is to become.

C, easy 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 the net lean

meat, meat contains fat, tendons and other materials. The production of lampshade beef must choose the best lean beef; two is in the processing

failure to exhaust the sinews; three is the beef slices cut too thick; four is the deep frying temperature and time is not mastered. When operating,

it is important to thinly slice the beef and fry it thoroughly.

There are too many condiments, and the host and guest are easy to place. Lampshade beef is a beef-based food supplemented with a variety of seasonings. However, some stores

produced 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 the cow

meat crispy sense, some of them simply do not have the lampshade beef of the color, aroma, taste, shape!

D, note:

1 in the step, if there is no bamboo bamboo skips, wipe the salt on the drying in the Shuo material blue (with holes in the kind of) on the drying of about 3 more than three minutes (the

Electric oven preheated to 350 degrees and then baked, about 10-12 minutes. This point should be noted is: to pay special attention

It is possible that each oven is not the same, there are slices of beef slices of thickness may be different, so the "baking" time to pay attention to

To point, do not copy paste.

Two, Beijing spicy beef jerky practice:

Preparation: 5 pounds of beef, 500g of oil, brown sugar 3 two, icing sugar half a two, soy sauce 1 catty, pepper, chili pepper, sesame seeds; (cattle

meat, oil, soy sauce should be determined according to the need to determine the amount of)

1) Beef cut into fist-sized pieces, put into a pot of boiling for 40 minutes, cut into finger-sized bars

2) put oil in the pot, seven minutes hot, put the beef strips fried for 10 minutes, then put brown sugar, rock sugar, soy sauce;

3) cook for 10-15 minutes, turn off the heat and put monosodium glutamate, peppercorns, chili pepper, sesame seeds; that is to become.

Three, another way to make spicy beef jerky:

Main ingredient: 500 grams of lean beef;

Seasoning: 10 grams of cooked sesame seeds, 10 grams of pepper, chili pepper, 5 grams of chili pepper, corn starch 15 grams of soy sauce 15 grams of soy sauce, 10 grams of vinegar, 10 grams of salt

grams of sugar 15 grams of monosodium glutamate (MSG) 5 grams of green onion, 15 grams of ginger, 10 grams of Chinese cooking ingredients, 10 grams of cinnamon, Peanut oil 750 grams (about 150

g);

Practice: 1, wash the beef, cut into fist-sized pieces, tighten with boiling water, fish out; 2, the pot of water, put

into the beef, together with the dashi, cinnamon, green onions, ginger, salt, boiled, cooked over low heat until six or seven mature, fish out to cool, smooth

Shredded cut into 3 cm long, 1 The chili pepper noodles fried into red oil;

3, the pan put peanut oil, burned to seventy percent heat, into the mix of beef strips, fried to the outside of the burnt inside tender, fish out of the oil control, loaded into a large

bowl.
4, frying ladle put the bottom of the oil, add sugar, soy sauce, vinegar, salt, monosodium glutamate and water, boiled into the fried beef strips,

stewed for five minutes, the collection of juice, into the pepper, sesame seeds and red oil, out of the pot! Let it cool.

Note: Do not overcook the beef, otherwise the cut will not be shaped.

Four, special flavor spicy beef jerky (an excellent wine dishes):

The main ingredient is a piece of six, seven two heavy, even texture, shape square beautiful beef. Cut the meat along the muscle fibers into not

too fine a shred, too fine to stirred, mixed with cooking wine and seasoning oil marinade. It should be about the thickness of a chopstick head.

Applications: cooking wine, salt, sugar, Lao Gan Ma hot sauce, cooked sesame seeds, pat crushed peanuts (if there are pine nuts, cashews and what

can be), soy sauce, dried chili pepper section, dry pepper;

Making: fire to heat the pot of cold oil, a little bit more oil portion, put in the beef stir fry in medium heat, the beginning of the big bubbles, it is

in the water gas, which is with a high fire to force the moisture in the beef. The water in the beef is forced out by the fire

Stirring a few minutes of water vapor dissipated, the fire to medium heat, stirring for a while on the addition of a bit of cooking wine. Total **** probably add three, four times the wine, stirring

ten minutes, the beef stirred to half dry;

then add chili peppers, pepper continue to stir (if you do not want to be too spicy on the later to add chili peppers);

stirring to the beef is almost into the brown jerky on the addition of salt, a little sugar, cooking wine, soy sauce, chicken seasoning, and then put on the sesame

Ma, which is open in the middle, small fire; finally sprinkled with crushed peanuts, out of the pot sprinkled with chopped green onions, that is done!

A, spicy beef jerky (known as lampshade beef) practice is as follows:

A, Ingredients:

Lean yellow beef 500 grams, ginger 15 grams, 1000 grams of vegetable oil (150 grams of actual consumption), 25 grams of cooked sesame oil, five spice powder 5

g, 15 grams of sugar, 5 grams of pepper, 5 grams of chili pepper, mash juice (rice wine juice) 25 grams, 15g of refined salt,

1g of monosodium glutamate.

B, production procedures:

1, select the lean meat of the hind leg of fine cattle, do not dip in raw water, remove the fascia, trimmed and cut into neat rectangular pieces, evenly sliced into