The specific method of making beef jerky. To be detailed! 10

Dai Jia Beef Jerky - Dai language: marinated and air-dried beef.

Dai people are accustomed to mixing fresh beef with natural seasonings unique to Dai local products for a period of time, and then drying and storing them. Occasionally, after frying to entertain guests or treat the tired body and mind of the family, a sip of delicious sprinkles is really crispy and delicious, into the heart and spleen, and the aftertaste is endless!

This is the method I speculated, maybe I have to add the secret Dai spices, let's make do with it first!

Materials: 1Two catties of pure lean oil-free beef.

2.6 tablespoons of light soy sauce (if there is no light soy sauce, the amount of ordinary soy sauce should be appropriately reduced).

3.4 tablespoons of sugar.

4.Teaspoon salt.

5.1 tablespoon paprika.

6.A large spoonful of curry powder.

7.A little ginger, a little star anise.

8.3 tablespoons of wine.

Of course, if you like different flavors, you can make some adjustments to the seasoning, and if you like curry, you can increase the amount of curry. In addition, you can also draw inferences, different sauces can be made into different flavors of beef jerky, for example, the next time you squeeze the pineapple juice and put it in the seasoning, you can make pineapple-flavored beef jerky The fun of DIY is in it :)

Method:1First, put the whole beef into cold water and boil, twist it into low heat, and cook until the chopsticks are removed into the meat and there is no blood.

2.After cooling, cut into thin slices along the lines of the shredded beef.

3.Put all the seasonings in the pot and cook until the pulp is made, then turn left to low heat, do not turn off the heat.

4.The beef is slice into the batter and glued to the batter. After all the beef slices are immersed, stir-fry slowly with a spatula, and turn off the heat after the juice is dry.

5.Prepare the large baking tray and arrange them in order in the large baking pan.

6.Preheat the oven to 180 degrees and place in. Bake for 8 minutes on one side. Bake on both sides. 16 minutes in total.

7.Put it hot in an airtight container and eat it after cooling (you can leave a little juice on it, it will taste even better!). ）

If you don't have an oven, you can air dry it, but it might be a different flavor

Spend ten yuan to buy half a catty and eat it first. . .

The homely recipe for beef ganba is as follows:

1.Oily drenching:

Ingredients: beef ganba, dried chilies, edible vegetable oil.

Method: First slice the beef ganba, the thickness is moderate, take an appropriate amount of cooking oil into the pot, put the beef ganba in the pot, boil the oil over medium heat, and stir-fry with a vegetable spatula at the same time, put the dry chili pepper section in heat, continue to stir-fry, and wait for the beef ganba to change color and the aroma overflow, you can eat it from the pot. The processing time is about 5 minutes after the oil and beef dried rice are put into the pot.

Evaluation: Oil-drenched beef ganba is the most common and typical way to eat beef ganba. The freshly cooked beef ganba is fragrant, fluffy and delicious. Beef ganba soaked in oil retains its heat and softness for a longer period of time.

2.Stir-fried beef ganba with porcini mushrooms:

Ingredients: 150 grams of beef ganba, 150 grams of fresh porcini mushrooms, vegetable oil, green chili, salt, monosodium glutamate, soy sauce.

Method: Put in the sliced beef dry rice without waiting for the oil to heat and stir-fry for 3-4 minutes; When the oil is hot and the beef ganba changes color and rolls over, the beef ganba is taken and placed on the plate for later use; Put porcini mushrooms and green peppers in a frying pan, heat over medium heat and stir-fry for 5 minutes, add the stir-fried beef ganba and stir-fry for 2 minutes; Add an appropriate amount of salt, monosodium glutamate, and soy sauce according to taste, continue to stir-fry for 1 minute, and then serve on a plate.

Evaluation: Stir-fried beef ganba with porcini mushrooms is a new way to eat with wild porcini mushrooms and beef ganba from Yunnan, and the taste is delicious.

Beef jerkyThe production method and ingredients are as follows.

Ingredients:

Beef, chili powder, soy sauce, five-spice powder.

Cotton rope. Directions:

1. Cut the beef into two or three finger-wide strips. Cut beef is placed in a container with a deep point, preferably not in a metal container, so as not to release harmful substances during the soaking process. Pour the soy sauce over the beef and steep for about 12 hours.

Flip a few times in the middle to make sure each piece of beef is soaked.

2. Put the soaked beef into a larger container (I used the pot directly), sprinkle with chili powder and five-spice powder, and bring disposable gloves to grasp well, so that each piece of beef is stained with five-spice powder and chili powder.

3. Tie a hole in one end of the beef with scissors, tie a cotton rope, and hang it in the sun for about 10 days. It is enough to dry the beef by kneading it by hand and it becomes firm.

4. Put the dried beef in a fresh-keeping bag and put it in the refrigerator, take it out and steam it for 20 minutes when eating.

Types of beef jerky

Spicy Beef Jerky, Homemade Beef Jerky, Air-Dried Beef Jerky, Delicious Beef Jerky, Cumin Spiced Beef Jerky, Sichuan-style Spicy Beef Jerky, Tomato Red Braised Beef Jerky, Green Pepper Beef Stir-fried Tofu, Shredded Beef Jerky, Microwave Beef Jerky, Stir-fried Beef Jerky, Black Pepper Beef Jerky, Rice Cooker Homemade Beef Jerky, Beef Dried Stir-fried Zucchini, Beef Stir-fried Jerky, Stir-fried Beef Jerky.

Ingredients: green onion, ginger and garlic, star anise, 3 pieces of cinnamon, 4 spoons of light soy sauce, 3 grams of salt, appropriate amount of Sichuan pepper, 2 tablespoons of chili powder, appropriate amount of bay leaves. Cut the beef tenderloin into strips and soak in cold water for more than an hour to remove the blood.

Slice ginger, and bay leaves, peppercorns, and cinnamon are boiled in water over low heat to bring out the flavor. Pour the boiled water into the beef, then add light soy sauce, mix well with salt, marinate for two nights, and stir regularly in the middle. Wipe well with paprika before drying and hang out.

Ingredients: 1500 grams of beef, appropriate amount of green onion, ginger and garlic, 4 star anise, 3 pieces of cinnamon, 4 tablespoons of light soy sauce, 3 grams of salt, appropriate amount of Sichuan pepper, 2 tablespoons of chili powder, appropriate amount of bay leaves.

1. Cut the beef tenderloin into strips, soak in cold water for more than an hour to remove the blood;

2. Slice ginger, and bay leaves, peppercorns, and cinnamon and boil water over low heat to bring out the flavor;

3. Pour the boiled water into the beef, then add light soy sauce, mix evenly with salt, marinate for two nights, and stir regularly in the middle;

4. Wipe well with chili powder before drying and hang out.

The marinating method of beef ganba is as follows:

Ingredients: 500g of braised beef: appropriate amount of marinated meat sauce.

1. Cut the braised beef into strips.

2. Place the cut beef strips in a baking tray lined with tin foil.

3. Bake in a halogen oven at 180 degrees for 15 minutes.

4. When the time is up, turn over all the beef and bake it at 180 degrees for 15 minutes.

5. Dry the roasted beef jerky in a dry place for half a day.

Sixth, the cow is ready.

1. Ingredients: beef ganba, dried chili peppers, edible vegetable oil.

2. Slice the beef ganba first, the thickness is moderate, and take an appropriate amount of cooking oil into the pot.

3. Put the beef dry in the pot, boil the oil over medium heat, and stir-fry with a vegetable spatula at the same time.

4. Heat the dried chili pepper segments, continue to stir-fry, and wait until the beef ganba changes color and the aroma overflows, then you can eat it in the pot. The processing time is about 5 minutes after the oil and beef dried rice are put into the pot.

5. Oil-drenched beef ganba is the most common and typical way to eat beef ganba. The freshly cooked beef ganba is fragrant, fluffy and delicious. Beef ganba soaked in oil retains its heat and softness for a longer period of time.

1. 500g fresh beef, 10g five-spice powder, 1 grass fruit, 1 star anise, 3 bay leaves, 3 ginger, 3 cloves of garlic, 3 teaspoons of soy sauce, 3g of salt.

2. Cut the beef into thick strips, add more water to the pot, put the cut beef and all the condiments together in a pot under cold water, cover the pot, bring to a boil over high heat, turn down the heat and cook slowly.

3. Cook until 2 hours to taste, after collecting the soup on high heat, turn off the heat, and use chopsticks to pinch out the beef, no condiments.

4. Put the beef on the oven plate, put it in the oven, preheat the oven up and down to 220 degrees, start roasting, turn it over for 10 minutes, roast it for 20 minutes until the beef has no moisture, take out the beef baking tray, cool it and then eat.