How to make spicy beef jerky delicious?
Practice one
Materials: main ingredients: beef (lean) 500 grams
Seasoning: 150 grams of soy sauce, salt 125 grams, 200 grams of sugar, 25 grams of white wine, 25 grams of ginger, 50 grams of green onions, 100 grams of chili sauce, 8 grams of five-spice powder
Practice:
1, raw material requirements: selection of fresh front and rear lean leg, remove the Crushed bone, tendon, oil film, etc., cut into small pieces of about 50 grams, soak in cold water for about 1 hour, soak out the remaining blood in the muscle, wash, drain and wait for use.
2, initial cooking: the cleaned and drained meat and salt, cinnamon and other water immersion boil for 1 hour, the water temperature should be maintained at 90 ℃ or more, and often use a shovel up and down the meat, remove the floating oil foam at any time, take out a sample of the meat, with a knife to see whether the meat surface has become grayish-white, such as has become grayish-white, said to have reached the seven ripe, that is, the initial cooking is complete.
3, cut: after the initial cooking of the meat, removed from the pot placed in a bamboo basket to cool, and then cut into 3.5 cm * 2.5 cm * 0.5 cm of thin slices, the requirements of the slice shape neat, uniform thickness.
4, re-cooking: sugar, ginger powder, soy sauce, five-spice powder and other seasonings with the first initial cooking broth into the pot, and then cut into meat slices of semi-finished products into the pot to continue to cook, re-cooking the late to diligently turn over the diligent stir-frying to prevent paste the bottom of the pot, and finally into the monosodium glutamate mixing, to the meat is soft and soft out of the pot, in the drying sieve spread out, cooling.
5, baking: the dried meat into the drying room baking. Baking, the optimal temperature should be maintained at 55 to 60 ℃, and often need to turn the meat or up and down to mobilize the position of the baking sieve, after 6 to 8 minutes, to be dry and soft meat, take out to dry, that is, the finished product. If before baking, the meat slices add curry powder for mixing, after baking that is curry beef jerky. Add other spices, five-spice powder, chili powder, etc., then into other flavors of beef jerky.
Practice 2
Materials: 600 grams of beef, 3 slices of ginger, 3 star anise, 10 peppercorns, 3 tablespoons of soy sauce, 1 tablespoon of white wine, 1 tablespoon of pepper, cumin powder 1/2 tablespoon, 1 tablespoon of chili powder, 1.5 tablespoons of sugar, Pixi County Bean Paste 1.5 tablespoons, white sesame seeds in moderation
Practice:
1. Stir fry the white sesame seeds over a medium-low flame beforehand Standby
2. Wash the beef, put it in a pot of cold water to remove the blood water
3. When the beef is browned, take it out and rinse it, then cut it into 4-5 cm long strips of beef
4. Start a frying pan and pop the star anise, peppercorns, and ginger
5. Then put in the strips of beef and stir-fry them until they are well cooked, and then pour the whole pot of beef into the breadbasket
6. Then start to Gradually add seasonings, white wine, soy sauce, chili powder
7. Then add pepper, cumin, sugar
8. Add the red bean paste, mix well, select the menu button 24 stew function, select the time for 1 hour
9. After 1 hour of stewing, if the juice is too much, you can strain out half, less juice can be omitted this step
9. p>10. Directly press the menu key to select 22 stir-fry function, time selection is also 1 hour, if you want to stir-fry a little longer is also possible, increase the time can be, this time length according to the degree of softness and hardness of the beef to regulate the remaining ten minutes of stir-frying, add fried white sesame seeds
11. Until the program is completed, at this time, the beef has also been completely collected juice, into dry and crisp Beef strips, is not very strange the whole process did not add salt, because beef jerky to the end of the seasoning has been completely inhaled those flavors, the flavor is already salty enough, the salt does not need to put