Pastrami is a way for our ancestors to store meat products without a refrigerator. Before the 20th century, the only way to store meat products may be curing. If enough salt is added to the meat, the bacteria in the meat can be killed and preserved for a long time. Smoked beef contains rich and colorful protein, and its carbohydrate composition is closer to the needs of human body than raw pork, which can improve the ability of human body to fight diseases, and can supplement excessive blood loss and repair tissues for people who grow up and recuperate after surgery and illness.
Key raw materials: beef tendon, beef and mutton 500g, sugar 15g.
Raw materials: beef and mutton with gluten 500g, sugar 15g, salt 10g, spiced noodles 1g, soy sauce 15g, [1] pepper powder 1g, and ginger slices/kloc.
Spiced smoked beef
The way of doing things
1. Select 500 grams of tendon meat, remove the tendon attached to the meat, cut into slices with a width of 3.3 cm, a width of 1.7 cm and a thickness of 0. 16 cm, add salt, rice wine, onion, ginger and beef, stir and soak for 5 minutes to taste.
2. Boil the rapeseed oil on the stove. Pour the beef and mutton into the pot and fry it dry. When the bubbles in the pot disperse, remove the beef and mutton immediately. If the fire is too big, lift the pot.
3. Add 50g of oil to a clean pot, bring to a boil with low fire, put beef and mutton, soy sauce, bone soup, sugar and spiced noodles into the pot in turn, and take out the pot after the flavor juice is dried. Add pepper powder to the pot, put it on a plate, pull the beef and mutton away from the fire, and serve.