2. frying pan on the fire, hot pot filled with peanut oil, 40% hot, into the dry beef bubble frying for 3 minutes (oil temperature should not be too high), fish out and drain the oil.
3. Salt, vinegar, sugar in a small bowl of seasoning, fried meat gently smashed into 2 to 3 cm small pieces, back into the pot, cooking dripping sweet and sour sauce, upside down evenly drizzled with sesame oil, you can plate on the table.
Method one
Air-dried beef
Air-dried beef
1. Air-dried meat can be made several pounds at a time, but to dry to collect and preserve.
2. When deep-frying, you should not burn the meat, but keep a good eye on the fire.
All kinds of air-dried beef finished
All kinds of air-dried beef finished (20)
3. Flavors can also be adjusted into a sauce for dipping.
Making method two
First marinated, then air-dried to dry. Because of the special geography of Inner Mongolia, the climate is dry, so it is easy to dry.
1. Pick off the sinews of the selected beef and slice and knife it into large long strips. Salt, onion, ginger and sugar are seasoned in a small bowl to marinate the meat.
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, the normal air-drying about ten days or so, the weight of about 40% of the air-drying before you can.
3. Bake the meat in the oven over charcoal for about three hours. Let cool, then cut into strips and serve.
How to store
Loose dried can be stored normally, in a low temperature, air dry, dry place.
Special care should be taken not to store in a damp place, and it is recommended not to store in the refrigerator, because there is moisture in the refrigerator, which will accelerate the hairy deterioration of beef jerky.
Nutritional value editor
Beef (hind legs): beef is rich in protein, amino acid composition is closer to the body's needs than pork, can improve the body's ability to resist disease, on the growth and
Air-drying beef
Air-drying beef (2)
Post-operative, post-disease conditioning of the people in the supplemental blood loss, repair of tissues, etc., is particularly suitable for the cold winter food! Beef can warm the stomach, is the season's good tonic; beef has tonic Qi, nourish the spleen and stomach, strong muscles and bones, phlegm and wind, thirst and salivation effect, suitable for the middle of the gas under the hidden, shortness of breath and body weakness, muscle and bone soreness and weakness, anemia and long illness and yellow face and eyesight of the person to eat; buffalo meat can be tranquilized and tonic, yellow beef can be tranquilized and beneficial to the gas, strengthen the spleen, stomach, and strengthen the tendons and bones.
Suitable for the crowd editor
1. Suitable for growth and development, postoperative, post-sickness, people who are in the middle of the gas under the hidden, shortness of breath and body weakness, muscle and bone soreness, anemia, anemia, and yellow eyes and dizziness of the people to eat;
2. Infectious diseases, liver disease, kidney disease people eat with caution;
3. Yellow beef is a hairy, scabies and eczema, pimples and chashmina, pruritus, should be used with caution.
3. High cholesterol, high fat, the elderly, children, people with weak digestion should not eat more.
Therapeutic effects of editing
Beef (hind legs) therapeutic effects: sweet, neutral, to the spleen, stomach meridian;
Beef has a complementary spleen and stomach, beneficial to the qi and blood, strong muscles and bones, edema, etc.;
Elderly people will be beef and cactus with food, can be used to fight cancer and pain, to improve the immune function of the body's effect;
Beef with jujubes stewed, is helpful for muscle growth and promote wound healing. It can help muscle growth and promote wound healing.
Practice guide editor
Beef (hind leg) practice guide:
1. Cooking a hawthorn, a piece of orange peel or a little bit of tea, beef is easy to rot;
2. leg meat has less fat, and slightly lack of flavor will seem a little dry, in order to prevent this shortcoming, it may be worthwhile to soak in wine or vinegar for a while;
3. cook old Beef the night before the beef coated with a layer of mustard, the next day with cold water after rinsing under the pot to cook, cooking, and then put some wine, vinegar, so that after the treatment of the old beef is easy to cook, and the meat becomes tender, good color and taste, aroma;
4. braised beef, add a little potherb mustard, meat taste delicious;
5. Beef's fibrous tissues are thicker, connective tissues are more, it should be cut across the board!
6. Beef is easily blackened by the wind and then spoiled, so pay attention to storage.