How does the smoked beef taste good? How to fry? Do you need to boil or steam it first? Thank you!!

Dried meat products such as cured meats and bacon are generally made with a large amount of salt to prevent later spoilage. When eating, the specific operation is as follows:

1 Blanching: Put the bacon in a pot of cold water, bring to a boil, and continue to cook for 1-2 minutes. Then remove and pour out the water in which the meat is cooked. Rinse the meat with clean water.

2 Cooking: After washing the pot, put in wide water, more water, put the meat in, boil over high heat, continue to cook on high heat for 5 minutes, and then turn to low heat and cook until the meat is soft and rotten.

3 Serving: Cold salad:

Cut the boiled meat into thin slices and eat it directly with dipping sauce (sauced meat, chili oil, sesame oil, vinegar, monosodium glutamate, garlic paste, sesame sauce, etc.).

Stew: Put the bottom oil in the pot, fry the shallots, ginger and garlic slices, stir-fry the meat slices slightly, add soup or water, boil and season.

After adjusting the taste, add your favorite vegetables, dried vegetables, or fresh vegetables (mushrooms, soy products, vermicelli, etc.).

Simmer over low heat until the ingredients are soft and rotten, and after flavoring, reduce the juice.

To make soup: add the bottom oil, stir-fry the shallots, ginger and garlic slices, add the meat slices and stir-fry slightly, then add the soup or water. Bring to a boil to adjust the flavor before adding the garnish.

Bibimbon rice bowl: Note: 1 Bacon itself has its own flavor, it is not recommended to use too many other condiments, otherwise the taste will be masked.

2 When cooking, check the saltiness of the bacon, if it is too salty, cook it in wide water, and if it is not very salty, reduce the amount of water.

3 Boiled meat soup can be used to cook noodles, which can be borrowed from the Kazakh delicacy "Naren". Add potatoes and carrots to the broth, then cook the wide hand noodles and serve them with the boiled meat.

After stewing, use tea leaves and smoke with sugar.

Production Guidance:

1.Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to spoil; Beef stew is a good way to preserve nutrients.

2.The night before boiling the old beef, the beef is coated with a layer of mustard, and the next day it is rinsed with cold water and then boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat quality becomes tender, the color is good and the taste is beautiful, and the aroma is tangy.

3.When braised beef, add a little snow mushroom to make the meat delicious.

4.The fibrous tissue of beef is thicker and there is more connective tissue, so it should be cut crosswise, and the long fibers should be cut off, and the long fibers should not be cut along the fibrous tissue, otherwise it is not only not easy to taste, but also cannot be chewed.

5.Beef is easy to turn black when blown by the wind, and then spoil, so care should be taken to store it.

Related Tips:1Fresh beef is shiny, red evenly and slightly dark, fat is white or light yellow, slightly dry or air-dried film on the surface, non-sticky, good elasticity, and fresh meat taste. The old beef is dark red in color and coarse; The tender beef is light red in color, firm and fine, and elastic.

2.Some people believe that beef tastes the most delicious when it starts to rot. In fact, this is a very ridiculous statement.

Although the meat after slaughter matures longer than other meats, it is fully aged before it arrives at the store, and can only be stored at home for three or four days, and the whole meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.

3.In addition, beef fat should be eaten less, otherwise it will increase the accumulation of cholesterol and fat in the body.

Cuisine and Efficacy: Private Cuisine, Recipes for Teenagers, Recipes for Athletes, Appetizers for Strengthening the Spleen, Recipes for Malnutrition.

Taste: Bad aroma.

Process: Roasted.

Pastrami Ingredients:

Ingredients: 1000 grams of beef (fat and lean).

Seasoning: 100 grams of vegetable oil, 25 grams of chili powder, 25 grams of soy sauce, 10 grams of sweet noodle sauce, 10 grams of sugar, 5 grams of Sichuan pepper powder, 2 grams of salt, 2 grams of sesame seeds, 2 grams of chili oil, 2 grams of cooking wine, 5 grams of ginger, 5 grams of green onions.

Pastrari's signature chop spine:

Spicy and crispy, it can be eaten with wine or snacks.

Teach you how to make pastrami and how to make pastrami delicious to be delicious.

1.Cut the tendons of beef spring infiltrated meat into 5 cm long and 3 cm wide, mix well with cooking wine, add ginger, chopped green onions, Sichuan peppercorns, and salt to marinate for 10 minutes to taste.

2.Take out the meat slices and cool and dry them, and fry them in a hot oil pan until golden brown.

3.In addition, after the vegetable oil is heated, put sugar and sweet sauce and fry until the beef slices are six mature, and immediately pour soy sauce, mash juice and chili noodles and stir-fry them evenly, mix with red oil and sesame seeds, and sprinkle them with pepper noodles after cooling, and they can be eaten.

Tips for making pastrami: Mash juice is made by steaming glutinous rice, adding koji, and fermenting for 36 hours. You need to prepare 30 grams of mash juice.

First steam to taste, before smoking, need a sandwich pot and a smoker.

1.Put the shell spaghetti in boiling water and cook for about 10 minutes over medium heat until cooked, add a little oil to the water2Finely dice the onion, cut the tomatoes in half, pick the cauliflower into small florets, and cut the smoked meat into dicesSmoked meats washed.

4.Finely chop the garlic.

5.Put a small amount of corn oil in a frying pan and mince garlic over low heat.

6.Add diced onion and sauté until slightly transparent.

7.Add diced smoked pork and stir-fry.

8.Add diced smoked pork and stir-fry.

9.Add some pasta sauce (tomato sauce if you don't, but add some black pepper and Italian vanilla at the same time).

10.Stir-fry the red oil and add a little water to boil slightly.

11.Put the boiled Italian shell noodles in and stir-fry them together for a while.12Stir in a pinch of salt and black pepper and stir well and place in a baking bowl.

13.Mozzarella cheese cut into thin slices.

14.Spread the mozzarella cheese on top of the pasta.

15.Bake in a preheated 200°C oven until the cheese is browned.

One oven, 5 catties of carbon, 3 catties of gnawed bagasse, and half a catty of tea.

Cut two catties of pork belly into strips, put sugar, salt, oyster sauce, soy sauce, five-spice powder, cooking wine, and ginger to marinate for eight hours, thread and dry.

Raise the fire, two taels of bagasse, 10 grams of tea sprinkled on it, half smoked and half roasted for half a month (roasted once a day) for the first time to do a bad job, make the smoke billowing, some people think it is on fire, the next door suspects that I am cooking paste, haha......

Bacon clay pot rice, wash and slice, put the meat in when the rice is fast, sprinkle with minced green onions when cooked, and put eggs.

Stir-fry the bacon and celery, slice it, fry the bacon in the pan and then put the celery down.

It was a great success and reminded me of chickens, ducks, fish, ......

I was tired enough to make this meat, and every day I faced the hot oven and the smell of smoke, not only roasting the meat but also roasting myself.

1. Eat steamed.

2. Cut into small strips, cook in a pot, heat a pan with oil, stir-fry garlic until fragrant, turn off the heat and add dried chili powder, light soy sauce, chicken essence, and a little salt to make chili oil, and stir in beef.

Pastrami was a way that our ancestors used to store meat products without refrigerators. Before the 20th century, the only way to store meat was probably pickling. If you add enough salt to the meat, you can kill the germs in the meat and store it for a long time.

Laminami has a rich variety of protein, carbohydrate composition is closer to the body's needs than raw pork, can improve the body's ability to resist disease, and is suitable for growth and development, postoperative and post-illness conditioning to supplement excessive blood loss and repair tissues.

Key raw materials: 500 grams of tendon beef and mutton, 15 grams of white sugar.

Ingredients: 500 grams of tendon beef and mutton, 15 grams of sugar, 10 grams of salt, 1 gram of spiced noodles, 15 grams of light soy sauce, [1] 1 gram of Sichuan pepper powder, 10 grams of ginger slices, 500 grams of rapeseed oil (150 grams), 10 grams of green onions, 10 grams of rice wine, 150 grams of high-grade soup.

Pastrami method.

1 Select 500 grams of tendon meat, remove the tendons attached to the meat, cut the horizontal meat lines into slices of centimeters, width centimeters and thick centimeters, add salt, rice wine, green onions, ginger and beef, and soak for 5 minutes to taste.

2 Put the rapeseed oil on the stove and bring to a boil, pour the beef and mutton into the pot and fry the water dry, the small blisters in the pot will disperse, immediately remove the beef and mutton, and lift the pot if the fire is big.

3 Add 50 grams of oil to a clean pot, bring to a boil on a small simmer, successively put beef and mutton, light soy sauce, bone broth, white sugar, and five-spice noodles in the pot and stir them out. When it comes out of the pot, add peppercorn powder, put it on a plate, and heat the beef and mutton to remove the ginger and garlic.

Pastrami is roasted and eaten, fragrant and fresh, charred on the outside and tender on the inside, and has a unique flavor.

Ingredients: Waxed pastrami catty.

Celery, millet spicy pounds.

Ginger and garlic, salt, monosodium glutamate, chicken essence, sugar, light soy sauce, sesame oil.

Spicy sauté of the practice of pastrami beef.

Flavor type: salty, fresh, dry and spicy.

Technique: Stir-fry.

Preparation: 1First cut the beef into thin slices and cut the ingredients into sections.

2. Put oil in the pot, boil about 40% of the oil temperature, and put the beef slices in the pot with oil.

3. Leave a little oil in the pot, stir-fry the ginger and garlic until fragrant, then stir-fry the celery and millet until fragrant, then pour in the beef slices, adjust the basic flavor, light soy sauce, stir-fry to taste, pour sesame oil, remove from the pot, and become a dish.

Tips: The flavor of wax and smoke is strong, dry, spicy, salty and fresh.