The practice of spicy beef jerky, the practice of authentic spicy beef jerky

Spicy beef jerky step 1

A complete list of spicy beef jerky.

A large piece of beef hind leg meat, this time I bought almost 2 catties and 4 taels. Note: To make beef jerky, choose beef without fascia, and it is appropriate to do so.

If you buy too much beef fascia, please be careful to remove it first. Wash the beef, put it in a pot under cold water, remove the blood and water, and handle it well. Cut the beef into suitable strips.

After cutting, squeeze the blood from the beef strips with your hands. Then put an appropriate amount of salt and white pepper, grasp well, and set aside to marinate for about half an hour and set aside. Note:

To cut the beef, the texture of the beef should be cut vertically (the so-called "cross-cutting beef and sheep and vertically cutting pig"). When cutting beef into strips, I recommend not cutting it too finely.

Step 2: Preparation of spicy beef jerky**.

At this time, start preparing condiments: appropriate amount of dried chili powder and peppercorn powder; Cooked sesame seeds to taste. Sit in a pot**, pour an appropriate amount of oil into the pot, wait for the oil to heat, put in a section of green onion white, star anise, and fry on low heat for about 5-8 minutes.

Then remove the green onion and star anise and throw them away, and let the oil in the pan cool down. Note: The oil temperature should not be too high, otherwise the green onion and star anise will be easy to fry.

This step is to fry over low heat, blending the aromas of green onion and star anise into the hot oil. After the oil has cooled for a while, it is only warmer, and then pour the oil into the chili powder, Sichuan pepper powder and white sesame seeds that you have just prepared. Stir to combine.

At this time, you can smell the strong aroma of chili red oil. Set aside. Note:

The oil must be cooled, only the feeling of warmth. If the oil temperature is too high, it is easy to fry the chili powder, Sichuan pepper powder and white sesame seeds. Sit in the pot**, pour in an appropriate amount of oil (you can pour more oil), and when the oil temperature is almost 5 hot, put the marinated beef strips in and fry them.

During the frying process, an appropriate amount of high-grade liquor can be added in the middle of the process, so that the taste will be better. Note: It is recommended to put liquor so that the final product tastes better.

Step 3: Stir with a spatula while frying so that the beef strips are evenly heated. Note: Because it's frying, the oil can be slightly more.

When the beef strips are fried dry, the color is darker, and the oil in the pan is clearer, it is almost fried. Remove the fried beef strips from the oil (a colander is recommended) and drain as much oil as possible. Note:

Everyone's taste is different, so decide how much you need to fry according to how much you can accept.

Step 4: A simple recipe for spicy beef jerky.

Then put in the sesame oil, freshly made chili red oil, sugar, cooked sesame seeds, salt, etc., and mix thoroughly (you can wear disposable gloves to grasp the food with your hands). The spicy beef jerky is ready. Eat as much as you want!

Note: Each condiment is put in a small amount each time, mix well and taste the taste, if not enough, you can add more, so that you can make your favorite flavor of spicy beef jerky. The various flavors of numb, spicy, and salty are adjusted according to the degree that you can accept.

Diagram of the finished product of spicy beef jerky.

Web Links. Snack spicy beef jerky.

(Spicy beef jerky).

Ingredients: 500 grams of lean yellow beef, 15 grams of ginger, 1000 grams of vegetable oil (150 grams of actual consumption), 25 grams of cooked sesame oil, 5 grams of five-spice powder, 15 grams of sugar, 5 grams of pepper noodles, 5 grams of chili noodles, 25 grams of mash juice, 15 grams of refined salt, 1 gram of monosodium glutamate.

1.Select the lean meat on the back leg of the beef, do not stick to the raw water, remove the fascia, trim and cut it into neat rectangular shapes, and evenly slice it into extremely thin large slices of meat. The meat slices are smeared with fried and finely ground salt, rolled into a cylinder, put into a bamboo basket, and placed in a ventilated place to dry the blood water.

Spread the dried beef on the back of the bamboo basket, roast the water vapor on a charcoal low fire, steam it in the basket for half an hour, and then use a knife to cut the beef into 5 cm long and 3 cm wide **, re-enter the basket and steam for half an hour, take it out and let it cool.

2.Cook the vegetable oil, add a little ginger and peppercorns, and remove the oil pan from the heat. After 10 minutes, put the oil pan on the fire again, remove the ginger and peppercorns.

Then evenly spread the beef slices with the mash juice and fry them thoroughly in the oil pan, stirring gently with a colander while frying. When the beef slices are fried thoroughly, remove the pot from the fire and remove the beef slices.

3.Leave 50 grams of cooked oil in the pot, then add mash juice, five-spice powder, sugar, chili noodles, and peppercorn noodles on the fire, put in the beef slices and stir well, add monosodium glutamate after stirring well, and mix well with cooked sesame oil, and let it cool.

Prone problems and solutions:

Lack of crispiness. The entrance does not dissolve slag. This is a common problem.

This may be due to the poor selection of materials, the failure to choose lean meat, and the meat contains fatty meat, tendons and other materials. To make Lantern Shadow Beef, you must choose the best lean beef; the second is that the fascia was not removed during processing; the third is that the beef slices are cut too thickly; Fourth, the frying temperature and time were not well controlled. When operating, the beef slices must be thin and fried thoroughly.

There are too many condiments, and the host and guest are translocated. Dengying beef is a food based on beef, supplemented by a variety of seasonings. However, the Dengying beef made by some shops is not worthy of the name, and there are often more seasonings than the main ingredients, especially the oil and chili peppers are put too much, so as to cover up the crispy feeling of the beef, and some do not have the color, aroma, taste and shape of the Dengying beef at all.