Pepper, sugar, salt, soy sauce, anise, cinnamon, incense, cloves are a little bit, sesame seeds 50 grams
1. will be picking off the bones of the fresh beef cut into about ten grams of large pieces, into the pot with a little salt and cook to seven or eight mature, out of the cool, cut into Thick 0.2 ~ 0.3 cm of large thin slices;
2. Soup pot with an appropriate amount of wine, soy sauce, brown sugar, and gauze wrapped cinnamon, peppercorns, large and small fennel, ginger and other seasonings, boil into the cut beef slices, high-flame cooking for 30 minutes;
3. Fish out the drained water, electric oven (or charcoal) drying can be eaten, such as cooking meat taste is not good, baking can be sprinkled with some Five spice powder, monosodium glutamate and other seasonings. With this method of beef jerky, strong flavor, good taste.
Practice two
1. Beef diced, do not cut too finely chopped, 1-2 cm square. Mix soy sauce, pepper, anise, cinnamon, large incense, cloves and other spices marinated for 2 hours do not put salt;
2. pot with water to boil, water boiled into the mixture of diced beef and spices, cook over high heat for 20 minutes and then simmer over medium heat for 10 minutes, the purpose is to remove the fat in the beef grains;
3. another pot of cooking oil (can not be too little, the beef diced oil absorbing is very strong, otherwise Add 3 tablespoons of sugar to start the color. Add diced beef, star anise, cloves, pepper, stir fry and add a little soy sauce, hot sauce. Then keep stirring, feel really dry put a little salt, start.
Note: the whole process shall not have water, from the beef jerky from the water to control dry water, after the pot into a sealed jar, eat as much as take as much, placed in a cool place.
Practice three (spicy beef jerky)
Ingredients:
Lean yellow beef 500 grams ginger 15 grams.
Vegetable oil 1000 grams (consumed 150 grams) cooked sesame oil 25 grams.
5 grams of five-spice powder 15 grams of sugar.
Pepper flour 5g Chili flour 5g.
Mash Juice 25g Fine Salt 15g.
Monosodium glutamate 1 gram
Production procedures:
1. Select the lean meat of the hind leg of the fine yellow ox, do not dip in the raw water, remove the sinews, trimmed and cut into neat rectangular pieces, evenly sliced into very thin large sheet of meat. Wipe the meat with salt that has been fried and finely ground, roll it into a cylinder, put it into a bamboo basket, and place it in a ventilated place to dry out the blood and water. Spread the dried beef on the back of the bamboo dustpan, put it on a small charcoal fire to dry out the water, steam it in a cage for half an hour, then cut the beef into 5-cm-long, 3-cm-wide slices with a knife, steam it again for half an hour, and then take it out and let it cool.
2. Vegetable oil is cooked, add ginger and pepper grains a little, the frying pan end away from the fire. 10 minutes after the frying pan and then set on the fire, fishing ginger, pepper grains. Then the beef slices evenly smeared with mash juice in the frying pan fried through, while frying with a slotted spoon gently stirred. When the beef slices fried through, that is the pot end away from the fire, fish out the beef slices.
3. 50 grams of cooked oil left in the pot, and then set on the fire to add mash juice, five-spice powder, sugar, chili pepper, pepper, into the beef slices stir-fried pan after adding monosodium glutamate, cooked sesame oil, mix well, and then cooled to become.
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 top grade lean beef; two is not in the processing of the tendons and membranes picked up; three is too thick cut beef; four is the temperature and time of deep-frying failed to master. When operating, the beef must be thinly sliced and deep-fried.
There are too many condiments, and the host and guest are easy to place. Lampshade beef is beef-based, supplemented by a variety of seasoning food. However, some stores make the 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 up the sense of crispy beef, some of them simply do not have the lampshade beef color, aroma, taste, shape.
Practice 4 (air-dried beef jerky)
Main ingredient: made of selected beef from yellow cows, using milon, large cucumber strips, small cucumber strips (all meat from the cow's buttocks) as the main ingredient.
Side ingredients: salt, green onion, ginger, sugar, peanut oil and other appropriate amount.
First marinated, then air-dried and dried. Because of the special geography of Inner Mongolia, the climate is dry, so it is easy to dry.
1. Selected beef pick off the sinews, slicing knife for a large long strip. Salt, onion, ginger, sugar, etc. in a small bowl tempering, the meat for marinade;
2. 12 hours after the meat hanging in the sun on an iron frame, placed in a ventilated place, depending on the region and seasonal air dryness, 1 to 3 days can be used. Inner Mongolia region air dry, air-drying time can be used less;
3. Remove the meat strips cut into four or five centimeters a piece. Frying pan placed on the fire, hot pan filled with peanut oil. When it is 40% hot, put in the dried beef bubbles and fry for about 3 minutes (the oil temperature should not be too high), fish out and drain the oil;
4. Wait until it is cooked through, then you can serve it on a plate.
Practice 5 (five-spice beef jerky)
Main ingredients: beef, green onion, ginger, white wine or cooking
Accessories: cooked peanuts, cooked sesame seeds, coriander, cumin, dried hawthorn, cloves, peppercorns, five-spice powder, oyster sauce, rock sugar
1. Beef cut into small pieces, put in the water to soak for 1-2 hours, in the middle of the change several times to soak away the blood water;
2. Wash and fish out the beef, put into the pot, add water with large onions and ginger, and then pour some white wine;
3. Turn on the heat to cook, after the water boils, fish off the top of the floating foam, turn the fire to stew for 1-1.5 hours, in the stew when 1 child to add a little salt, and continue to simmer for a while;
4. Stewing beef can be prepared when the spices: take the right amount of cooked peanuts, cooked sesame seeds, sesame, cumin, cumin, dry Hawthorn, cloves (2), peppercorns;
5. put in the cooking machine broken;
6. broken spices with a little five-spice powder;
7. add some oyster sauce and cooked sesame seeds, standby;
8. fish out the stewed beef, drained;
9. pot of oil, the beef into the pan, stirring constantly over a medium fire;
10. stir-fried until the water is dry, and then the beef will not be cooked.
10. Stir-fry until the water is basically dried up, about 10 minutes;
11. Dish out and set aside;
12. Pour some more oil into the pan, add rock sugar and stir-fry the sugar color over low heat;
13. Stir-fry until the rock sugar melts away and turns brown;
14. Pour in the beef and stir-fry, so the sugar color coats the beef evenly;
15. Add the beaten spices, and then stir-fry the beef. >15. add the beaten spices, oyster sauce, cooked sesame seeds, stirring version evenly;
16. out of the pan.
Practice six
Beef jerky in the making
Beef jerky in the making
1. Beef cleaned and soaked in water for about half an hour, mainly to remove the blood, and then cleaned again;
2. Cut the beef strips along the grain into the thickness of the forefinger, and garlic cloves patted flat;
3. Put the beef strips, garlic cloves, ginger and All seasonings into a container with hands to fully grasp evenly;
4. Covered with plastic wrap, put into the refrigerator for about 5 hours (the longer the better, easy to taste);
5. Beef marinade, out of the broth, flat on the tin foil, the surface of the brush with a thin layer of oil;
6. Into the preheated oven, upper and lower heat 180 degrees, bake for 25 minutes, and then remove and turn over, then bake in the oven for another 15 minutes until the beef is dry.