How to make beef jerky in Inner Mongolia and how to eat dried beef in Inner Mongolia?

How to make Inner Mongolia beef jerky, he first cooked the beef paste and then fried it in oil. Top with purple and blue peppers. There are also treasures, and there are also original flavors.

After the beef is steamed, marinated in various seasonings, and separated from it, it is made like beef jerky.

Inner Mongolia beef jerky When making it, you first have to cook the beef, cut it into the size you want, and then dry it.

Then they killed the cow, killed it, and then dried it, and the water in it was air-dried, and the water in the beef was dried to become beef jerky.

Some are naturally air-dried, some are smoky, the ability to express is average, the knowledge learned is limited, I hope to help you!

How to cook beef jerky in Inner Mongolia? Their beef jerky is slaughtered directly and the beef is cut into strips, so that the air dried is beef jerky.

Inner Mongolia beef jerky should first be roasted and then fully marinated with condiments, so that it not only tastes good, but also has a good taste.

The beef jerky method is to marinate the beef with various spices and put it directly in the oven to dry.

How to make Inner Mongolia beef jerky? I think the method of Inner Mongolia beef jerky is very simple, first we dry the beef jerky with a machine, and then the beef jerky will be ready.

How to make beef jerky in Inner Mongolia, the beef jerky in Inner Mongolia is all about selecting the best beef, and then, air-dried, naturally dried, retaining the umami in the beef and its nutritional value, it is delicious.

How to cook Inner Mongolia beef jerky? This should be done according to the method of some beef jerky they usually make.

Inner Mongolia beef jerky is actually roasting or drying raw beef after marinating.

There are many ways to make beef jerky, some are air-dried, and some are naturally dried after cooking, depending on which one you are asking?

Beef jerky occurs again, and the beef is steamed, and then put some ingredients in the beef so sad.

What should a cow do? It may be an online tutorial, you can search it yourself, and you will see it if you don't have a task. Very simple.

So, how do I make beef jerky, you can just make this beef jerky into something beautiful?

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.

Here's how to eat: 1. Brush the grill of the oven with a layer of oil and place the air-dried beef jerky evenly on it;

2. Brush a thin layer of oil.

3. Wrap the baking tray in tin foil and put it on the bottom layer of the oven, preheat it at 220 degrees for 10 minutes, and then put the grill into the middle layer;

After 5 minutes of heating at 4,220 degrees, observe through the window that the fat part of the jerky turns golden brown and there is oil overflowing, and then add roasted kernel knowledge base for 2 minutes;

5. Put it in the kitchen and put it on a paper towel to absorb the oil and eat it, and you can put it in a sealed jar and store it in the refrigerator.

Ingredients: 500 grams of fresh beef (how much has no source, but first of all, let me tell you, 500 grams of beef will only be about 400 grams) hot sauce (the hot sauce produced in various places is different, there is no way to introduce it now, try it yourself, choose the best taste) Sichuan pepper powder sugar salt soy sauce star anise cinnamon fragrant cloves are a little other: 50 grams of sesame Method:

1.Dice the beef, don't cut it too finely, 1-2 cm square is OK. Mix soy sauce, pepper powder, star anise, cinnamon, fragrant, cloves and other spices and marinate for 2 hours, do not put salt 2

Bring water to a boil, add the mixture of diced beef and spices, cook over high heat for 20 minutes, then simmer over medium heat for 10 minutes. The aim is to remove the fat from the beef cubes. 3.

Heat the cooking oil in another pot (not too little, the diced beef absorbs oil very strongly, otherwise it will stick to the pan) and add 3 tablespoons of sugar to make the pot colored. Add diced beef, new star anise, cloves (I said new means not soaked together just now), and Sichuan pepper powder, stir-fry and add a little soy sauce and spicy sauce. Then keep stir-frying, keep stir-frying, keep stir-frying, and it feels really dry, put in a little salt, and get out of the pot.

Note: There shall be no water in the whole process, take out the beef jerky from the water to control the dry water, put it into a sealed jar to eat as much as you want, and place it in a cool place. I forgot to mention an important process, sprinkle the sesame seeds evenly in the pan and stir-fry a few minutes before cooking, so that the sesame seeds coat the diced meat

Inner Mongolia beef jerky method:

1. First of all, go to the supermarket to buy fresh beef.

2. Cut into uniform rectangular pieces or strips, chop 2-3 onions, appropriate amount of refined salt, Sichuan pepper, chili noodles, sugar and cooking wine, pay attention to the original taste of beef, add a little soy sauce, mix well with the cut beef, and marinate overnight;

3. Wrap the marinated beef with a meaty aroma, spread it on the curtain, spread it out, and air dry it at room temperature for 1-2 days. At this time, the surface moisture of the beef has evaporated, and the appearance is burgundy, like the skin of bacon crumbling outside.

4. On medium heat, put the oil in the oil pan that can drown a layer of beef, when the oil is almost six minutes hot, put the air-dried beef into the pot (6-10 pieces each time, not too much), and observe that the beef jerky becomes a deeper burgundy (note: the oil has been slightly boiling, the fire is too big, the beef will be fried old and burnt), you can get out of the pot, you can also sprinkle a little cumin powder. It is delicious, charred on the outside and tender on the inside, and very fragrant.

It is recommended to eat it within 1-2 days, otherwise it will become hard. Air-dried beef is easy to fry and doesn't require oil at all, so you don't need to add oil in the process.

5. Bake in the microwave, first use high heat for 2 minutes, turn it over, then use high heat for 1-2 minutes according to the situation, and change to medium heat for 1---2 minutes. If you want to look good, you can also brush it with a little oil and bake it. Be careful not to burn.

Beef jerky: Beef jerky is generally made by marinating yellow beef with other seasonings. The air-dried beef in beef jerky is derived from the war grain of the Mongolian iron cavalry, which is easy to carry and rich in nutrition. It is known as "Genghis Khan's marching food".

Beef is the second largest meat food of the Chinese, second only to pork, beef has high protein content, low fat content, delicious taste, loved by people, and enjoys the reputation of "pride in meat". Beef jerky contains a variety of minerals and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also does not deteriorate for a long time. The production of beef jerky must first choose the best raw materials, followed by the production process and production time, and the sunshine time must be considered when drying, and the process must be closely controlled.

How should beef jerky be cooked? Come and get it

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 Shenqing shelf and hang the meat), and the extent to which it is air-dried 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, you can fry it directly in oil, and 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, that is, the kind of cattle that are slaughtered and eaten meat, and Ken Kuan's grasp is better than that of 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.

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