Dried beef is also called "air-dried beef" and "air-dried beef jerky". Nowadays, beef jerky is mostly made of yellow beef, which is rich in nutrition and can be used as both a dish and a leisure snack. With the change of food technology, many cooked beef products are also classified as beef jerky, such as shredded beef, dried beef, beef strips (slices), shredded beef, beef granules, beef breast and so on.

Materials:

Tendon 500g onion, ginger and garlic 1 0g fragrant leaves, a little cinnamon, a little star anise, a little soy sauce 1 tablespoon cooking wine 1 tablespoon soybean sauce 2 tablespoons salt 1 teaspoon chicken essence 1 teaspoon pepper powder 1 tablespoon Chili powder1tablespoon.

Practice: 1. Soak the beef tendon in clean water for 4 hours first, and change the water frequently in the middle. It is best to remove the odor. 2. Put the cold water into the pot and blanch it for about 5 minutes. 3. Remove it and cool it. 4. Tear off the tendon skin. 5. Cut along the beef grain, and the thumb thickness is the best. 6. Add onion, ginger and garlic; Illicium verum; Fragrant leaves; Cinnamon bark; Cook in cold water for 20 minutes. 7. Add soy sauce; Cooking wine; Soybean sauce, simmer for 40 minutes. 8. Take out the beef strips, air-dry them on the balcony for 4-8 hours, and turn them over constantly. 9. The dried beef jerky can be fried for 2-3 times with 50% hot oil temperature according to its favorite softness and hardness, and fried for about 3 minutes each time 10. Put oil in the pot to saute the Chili noodles; Pepper noodles 1 1. Pour beef jerky and add salt; Chicken essence, stir well.

Tip: 1. Soak in water: This is the best way to remove the odor of beef. Soak for 4 hours, change the water frequently in the middle, and the odor will be completely swept away. 2. Fascia removal: Before making beef jerky, you must tear off the fascia wrapped outside the beef after blanching, so that the beef jerky tastes good. 3. Cut along the grain: Unlike fried beef, it must be cut along the grain of beef, and the finished beef jerky is not fragile. 4. Thumb thickness: The beef jerky should be cut into strips with thick thumbs, and it should be shrunk by one department after air drying. 5. Cook on low fire: Beef strips must be cooked on low fire before they can be boiled. 6. Air-dry: Put the cooked beef strips in a container, put them on the balcony, turn them over and blow them for 4-8 hours. 7. 50% hot: use 50% hot oil temperature, not too high oil temperature, otherwise the outside will be fried and the inside will be unfamiliar. 8. Two or three times: according to the hardness of the taste, it can be fried 2-3 times at a 50% hot oil temperature.

Ingredients of cumin beef jerky:

500g of beef, 32g of oil, 32g of salt 10g, 32g of soy sauce, 40g of sugar, 20g of ginger slices, 20g of cooking wine 10g, 20g of white wine, aniseed 1g, pepper 1g, red pepper 1 piece, and cumin.

The method of cumin beef jerky:

1. Cut beef into thick slices with a thickness of about 1.5cm against the fiber;

2. Chop lightly on both sides of the thick piece with the back of a knife, and then cut into small pieces;

3. Put all seasonings except curry powder into the pot;

4. Heat on low fire for about 5 minutes, stir with a spoon from time to time, and cool after turning off the fire;

5. Pour the cooled seasoning into the beef, grab and mix it evenly, and let it stand for more than 1.5 hours;

6. Pour the salted beef into the bread bucket and put it into the bread machine;

7. After startup, select the baking/stewing/boiling key, choose dark color for coloring, and run for 30 minutes;

8. When running for about 15 minutes, open the lid and stir the beef with chopsticks to make it heated and absorb the seasoning juice more evenly;

9. After the end, open the lid, take out the bread bucket with insulating gloves, grate out the soup in the bucket with a spoon, and pick out the aniseed, pepper, ginger and red pepper.

10. Put the bread barrel back into the toaster, select the stir-frying function and stir-fry for more than 45 minutes;

1 1. When it is ready to fry for about 8 minutes, add cumin powder;

12. Cover and continue, open the cover after the program is over, take it out and let it cool, and you can eat it directly or air dry it for a while.