Inner Mongolia beef jerky? Inner Monte beef jerky, I don t know if I can eat it or not...

Inner Mongolia beef jerky is quite delicious and is known as Genghis Khan's marching food. There are also a lot of beef jerky in Inner Mongolia, and I like the rising sun of the grassland. I hope you enjoy it too.

Then it depends on whether you want to eat fried or grilled?

These two preliminary tasks are the same, 1. It is to marinate the meat, put all kinds of ingredients you like to eat, and stir.

2. Then air dry (it is recommended to make a small rack and hang the meat), and the extent of air drying depends on your preference. If it is air-dried for too long, it will run out of moisture and taste harder, but if it is not air-dried, the shelf life of the meat will be short, and it will be easy to spoil.

3. Air-dried meat, cut into small pieces, see how you want to eat, (1), if you want to eat fried, just fry it directly in oil, if you like to eat spicy, you can put some chili oil. Pay attention to the heat when frying, if the frying time is too long, the meat will be crispy, and it is the taste of oil (2), it will be troublesome if you bake it, and I haven't tried whether the microwave oven can make it, I only know that when I was a child, my mother roasted it directly on the fire, and if you like to eat spicy, you can apply some chili oil or something before roasting.

The cattle in Inner Mongolia are cattle, which are the kind of cattle that are slaughtered and eaten meat, which is definitely better than in the south, and the water and grass here are abundant!!

I'm an authentic Mongolian, you should know the origin of beef jerky, right? It is the military food of Genghis Khan's western expedition, so it can be regarded as the food culture of our Mongolian people, and I am happy to answer for you, hehe.

It's particularly delicious, isn't the cow just grown up in Inner Mongolia, pure and natural.

I have stayed there, the grassland sunrise beef jerky is not bad, and the Horqin brand of a good pasture can also be used, and the "grassland sunrise" brand air-dried beef jerky selects the sour meat at the back of the Horqin cattle, which is naturally air-dried, densely submerged, finely processed and roasted.

Beef jerky Inner Mongolia beef is the most famous, and Inner Mongolia Monisa beef jerky is the most delicious.

Our family especially likes Inner Mongolia air-dried beef jerky, but some people think it is too hard, depending on their taste.

There are many types of beef jerky, as long as it is made of authentic and good beef, there is generally no problem, and you can like it. You can take a look at my space to find out what beef jerky is and how to choose authentic beef jerky.

While the people of Inner Mongolia don't know how to make fakes, please buy more!

Sichuan Jianyu Biotechnology's "Brother Pao" and "Bashan Shushui" are very good and are Sichuan specialties.

Delicious Welcome to **** 028 85585322

Don't eat! White spots are a precursor to insects, which may be caused by the rise in temperature, I bought beef jerky in the supermarket last year, and within a few days of opening, I was ready to eat the long white spots I found....Bugs....will be....Moved, disgusted to death. In either case, be sure not to eat it if it goes bad!

Wash it, then steam it at high temperature, and you can still eat it as a snack after processing.

It's hairy, do you still eat it??

Monisa: Monisa is a famous trademark in Inner Mongolia Autonomous Region, the company adopts advanced enterprise management mode, advanced processing technology, good management personnel, with qualified reputation, honest after-sales service, perfect sales network, to win the affirmation and trust of GF consumers.

2. Dry Brothers: Dry Brothers is a brand of Chifeng Dry Brothers Food Co., Ltd., which has gradually developed into more than 20 series of products such as spiced beef jerky, spicy beef jerky, cumin beef jerky, spiced dried pickles, and spicy dried pickles.

3. Mongol: Mongol is the main brand of Inner Mongolia Hercules Food, the company has excellent slaughtering and segmentation production lines and cooked product processing production lines, and is an agricultural and animal husbandry production and processing enterprise based on breeding, slaughtering, food processing and catering.

It's been a year in Inner Mongolia.

Tongliao beef jerky is strongly recommended, the brand is not particularly important, as long as it is Tongliao.

Huolinxi Mountain is only one of them, it is more famous, and the others are not bad.

The feeling of Hailar is not to the taste.

It's all delicious, and it must be of origin.

The first is the selection of materials, when buying beef, you must choose lean meat, not fat and not tendon, and then cut strips along the texture.

The second is pickling, put the cut beef strips into the plate, pour the salt and soy sauce and mix well, put it in the refrigerator, take it out after more than ten minutes and double it and put it in the refrigerator again to marinate, if you are in a hurry, you can take half an hour, if you have enough time, you can marinate it overnight and make it again the next day.

The third is frying, the marinated beef strips start to fry, pour enough oil into the hot pan and turn on the high heat to high temperature, and then put the beef strips in, put it in to see a lot of bubbles coming out of the jerky to indicate that the oil temperature can be, high temperature fried until the bubbles become less turned to low heat to continue, wait until the meat strips all look uniform in color, and the bubbles are basically almost out of time continue to adjust to high heat and fry for a minute!

Beef jerky is a very popular and delicious snack, it has many flavors, spicy, spiced, sauce, air-dried, etc., it contains a variety of minerals and amino acids needed by the human body, and is very nutritious. It's chewy, the meat is delicious, and there are a variety of different beef jerky recipes for you to try at home.

1. Air-dried beef jerky.

1000g beef, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of bay leaf, 2 teaspoons light soy sauce, 2 teaspoons dark soy sauce, 1 teaspoon salt, 4 teaspoons sugar, 1 teaspoon oyster sauce, 1 4 teaspoons Sichuan pepper powder, 1 4 teaspoons five-spice powder, 1 2 teaspoons curry powder, 1 teaspoon chili oil.

Step 1Prepare the materials.

2.Soak the beef in the water.

3.Add green onions, ginger slices, star anise, Sichuan peppercorns, and bay leaves.

4.Add 1 teaspoon of white wine.

5.Put on the fire, bring to a boil over high heat, turn to low heat and simmer for 1 hour, then simmer for 20 minutes.

6.Stew the beef until cool.

7.Then cut into slices about half a centimeter thick.

Teaspoon light soy sauce, 2 teaspoons dark soy sauce, 1 teaspoon salt, 1 teaspoon oyster sauce, 4 teaspoons sugar, 1 2 teaspoons curry powder, 1 teaspoon chili oil, 1 4 teaspoons Sichuan pepper powder, 1 4 teaspoons five-spice powder, add 2 tablespoons of hot water and stir well.

9.Soak the beef slices for more than half a day (turning them up and down halfway).

10.Then drain the soup and put it in a baking tray with tin foil (about 2 plates).

Degree 15 minutes to take out.

12.Turn over, place on the grill and bake for 15 minutes.

13.Then let it dry in a dry place for half a day.

Tip 1The beef should be soaked in blood water in advance, about 1 hour or so, so that the beef jerky taste is good.

2.When boiling beef, add green onions, ginger, star anise and bay leaves to effectively remove the fishy smell of beef.

3.Cut the boiled beef after it is cool, making it easier to cut it into neat slices.

4.The beef slices need to be soaked for a while before the sauce can be fully absorbed.

2. Spicy beef jerky.

Ingredients: Niu Lin 1000g oil, 300ml salt, appropriate amount of chili noodles, 30g white sesame seeds, 20g Sichuan pepper powder, 30g white sugar, 3 slices of ginger, 3 bay leaves, 10g dark soy sauce, 30ml oyster sauce

Step 1Prepare the hind leg of the cow, wash and cut off the fascia.

2.Put the beef in cold water, bring to a boil, skim off the foam impurities, add bay leaves, peppercorns, and ginger slices and continue to cook for about 30 minutes.

After a few minutes, remove the beef and let it dry and let it cool for later use.

4.The beef is not hot, and it is cut into slices along the texture of the beef.

5.Then change the knife into strips about the thickness of chopsticks, with a length of about 6-7cm for later use.

6.All kinds of spices are weighed and prepared.

7.Wash the wok, add a little more clear oil (don't be afraid, the excess oil will be poured out later), heat the clear oil over medium-low heat.

8.Put the beef strips and stir-fry, fry the moisture of the beef, and simmer until the skin of the beef changes color and the oil is clear. If it takes too long, it loses its internal moisture and taste.

Processing points and control.

1 7 step by step reading.

Raw meat pretreatment: Beef jerky processing generally selects fresh beef lean meat, and the front and hind legs of cattle are preferred. The skin, bones, tendons, tendons, fat and muscle membranes of the raw beef are removed, and then cut into about kilograms of beef pieces along the muscle fibers. Soak in water to remove blood and dirt, drain and set aside.

2 7 Initial Cooking: The purpose of initial cooking is to further squeeze out the blood water by boiling and to harden the beef pieces so that they can be diced. The first cooking is to boil the cleaned and drained beef pieces in boiling water, and the amount of water used is subject to the covering beef pieces.

Initial cooking is usually done without the addition of adjuncts. However, sometimes in order to remove the fishy or peculiar smell of beef, fresh ginger pieces that account for the weight of beef can be added. During the initial cooking process, be careful to skim off the noodle soup foam or dirt.

The initial cooking time varies with the tenderness of the beef and the size of the beef pieces, and it is advisable to cut the noodles with pink and no blood, that is, the core temperature of the beef is about 55 5. It usually takes about 1 hour to cook for the first time. This process is very important, do not cook for too long, otherwise the beef will lose too much water and shrink tightly, resulting in the soup is not easy to be absorbed by the beef in the future and reduce the export rate.

After the beef pieces are removed, the soup is strained and set aside.

3 7 Diced (slices, strips): After the beef pieces are cooled, they can be placed in a slicer and cut into dices, slices, strips and other shapes according to the process requirements. Regardless of the shape, the size must be uniform and consistent.

4 7 Re-cooking and juice collection: Re-cooking is to cook the diced beef (slices, strips) in the soup stock, the purpose of which is to further mature and absorb the flavor. When preparing the re-cooking soup, take 20%-40% of the first cooked soup, and the insoluble seasonings such as Sichuan pepper and fennel in the recipe are wrapped in gauze into the pot, and other auxiliary materials such as sugar and salt are directly put into the pot.

After boiling over high heat, reduce the heat as the soup stock decreases to prevent the pot from sticking. In particular, it should be noted that cooking wine and monosodium glutamate should be put when the juice is about to be harvested. The cooking wine can be put in 2 times, 1 time before recooking, and 1 time when the juice is about to be harvested.

Generally, the juice is reduced by simmering for 1-2 hours, and the pot is removed when the marinade is basically dry.

When preparing re-cooking soup, the amount of salt varies from place to place, but the amount of sugar and other spices varies greatly, and there is no unified standard, and the principle is to suit the taste of consumers.

5 7 Dehydration: The conventional dehydration method of beef jerky is the barbecue method. The semi-finished meat jerky after the juice is spread on the wire mesh screen, placed on the sieve car and grilled in the drying room.

However, if you use an oven for grilling, the temperature in the front section can be slightly higher, which can be controlled at about 70; In the later stage, it can be controlled at 55 -60. Generally, the water content can be reduced to less than 20% in 6-7 hours. The oven is generally large in size, and the internal temperature is very uneven, so it is very important to master the inverted sieve and turning sieve during the barbecue process.

How much beef jerky can be made in a pound of beef, 6 7 cooling: The beef jerky after barbecue is generally dried in a clean room and cooled by natural cooling. Mechanical exhaust can be done if necessary, but filtered air should be used to prevent dust and germs from entering the drying room.

The room temperature of the drying room shall not be higher than 20, and the relative temperature shall be below 50%. Beef jerky should not be cooled because it is easy to cause.

Ingredients: 2000g of soybean beef (hind leg), green onion, cooking wine, bay leaves, five-spice powder, curry powder, ginger, Sichuan pepper, seasoning, dark soy sauce, light soy sauce, pepper, salt, sugar.

Method: 1. Remove all the fascia in the beef and cut it into uniform slender strips.

2. Soak the cut beef strips in cold water until all the blood water is soaked out, then take out the beef strips and drain the water.

3. Cut the green onion and ginger into small pieces, add the beef strips in the basin, as well as all the seasonings and green onion and ginger pieces, and stir well.

4. Cover the well-mixed beef strips with plastic wrap and refrigerate them in the refrigerator for 2 days.

5. Skewer all the beef strips with a toothpick and place them in a ventilated place.

6. When the beef becomes hard, that is, when it is dry, take it out, generally this time is 2-4 days.

7. Prepare the baking tray, place the beef strips on the tin foil one by one, and bake them continuously in the oven, if you want the beef strips to be completely roasted and dry, then you need to bake several times, after the baking is completed, you can take out the beef strips and store them in a sealed environment.

Authentic Inner Mongolia specialty beef jerky, its production process is relatively cumbersome, first of all, the choice of beef is very particular. The best beef is selected and then marinated. After marinating for a period of time, it needs to be exposed to full sun and air-dried.

Finally, the high-temperature sterilization packaging is carried out, and the beef jerky produced in this way is very authentic, and the taste is particularly good, and the storage time will be very long.

1. Spicy beef jerky.

Beef jerky can be made into a spicy taste, you can directly put some chili peppers in the process of marinating, and then dry it to make a spicy beef jerky that tastes very spicy and delicious, can be sold to play a certain role in enhancing appetite, and can also play a certain role in warming up and answering the skillful swimming effect, for friends with loss of appetite or weak physique, it is more suitable to eat spicy beef jerky, which can improve some of their own discomfort reactions.

2. Spiced beef jerky.

Beef jerky can also be made into spiced beef jerky to enjoy, spiced beef jerky needs to add a lot of seasonings in the process of making, so that its fragrance is more intense, it needs to be wide and balanced to add fennel, star anise, cooking wine and a series of seasonings, after various processes to make spiced beef jerky, the taste is very fragrant, and its nutritional value is also particularly high, with the effect of nourishing and strengthening the body, and help to enhance the appetite, it is very suitable for friends with poor appetite.

3. Air-dried beef jerky.

Beef jerky can also be eaten after air drying, which is a more common way to eat in Inner Mongolia in our country, the air-dried beef jerky is very chewy, very fragrant to eat in the mouth, it feels very good, and the air-dried beef jerky has a high nutritional value, can add a lot of amino acids and a lot of protein for the human body, can enhance the physique and can also improve their appetite, air-dried beef jerky is definitely a flavor food that is worth making and tasting.