How to marinate pastrami beef, how to marinate cured beef

Pastami beef. 1. Select 500 grams of tendon meat, clean the tendons attached to the meat, cut the thin slices of long, wide and thick centimeters with horizontal meat lines, add salt, cooking wine, green onions, ginger and beef, mix well, soak for 5 minutes to taste.

2. Put the vegetable oil on the fire and boil, pour the beef into the pot and fry it dry, the blisters in the oil pot are dissipated, immediately scoop up the beef, and lift the pot if the fire is big.

3. Put 50 grams of oil in a clean pot, boil on Xiaowu fire, successively put beef, soy sauce, broth, sugar, and five-spice noodles in the pot and stir well, and start the pot when the sauce is dry. Put the peppercorn noodles in the pot, put them on a plate, and open the beef to dissipate the heat, remove the green onion and ginger.

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.

Beer, soybean soy sauce, dark soy sauce, five-spice powder, peanut oil, salt method: 1. Soak the beef tendon in water for 10 minutes after cleaning to remove the blood. 2. After pouring out the water, put a little salt, five-spice powder and two slices of lemon on the beef shank, grasp and marinate for 15 minutes.

3. Add water to the pot and add the ginger slices. 4. Blanch the marinated beef. 5. Rinse with cold water, add a little oil to the pot, add ginger and garlic and stir-fry until fragrant.

6. Add two spoons of soybean paste and stir-fry, add green onion knots, cinnamon, star anise and osmanthus to stir-fry until fragrant, and add two cans of beer. 7. Add some dark soy sauce and light soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, bring to a boil and change to low heat and cook for 45-60 minutes. 8. After cooling completely, take out the beef, apply sesame oil on the surface, wrap it in plastic wrap and refrigerate, and slice it when eating.

Here's how to marinate home-cooked roast beef:1. Cut the onion into shreds, put the cut beef slices into the basin, add the shredded onion, an appropriate amount of Korean hot sauce, an appropriate amount of ginger powder, an appropriate amount of black pepper powder, an appropriate amount of cumin powder, an appropriate amount of sugar, an appropriate amount of oyster sauce, an appropriate amount of thirteen spices, an appropriate amount of cooking wine, and an appropriate amount of braised soy sauce.

2. Wear gloves, grasp the beef and seasoning with your hands, the beef becomes sticky, the seasoning is fully integrated on the beef, pour in the salad oil, grasp well, and lock the moisture of the beef.

3. Cover with plastic wrap and marinate for half an hour to 1 hour.

4. When the time is up, put the beef and onion together in the baking pot and bake.

Beef refers to the meat obtained from cattle and is one of the common meats, ** are cows, bulls, heifers. Beef is the third most consumed meat in the world, accounting for about 25% of the meat market, it is low in fat, rich in protein, and has an amino acid composition that is closer to what the human body needs than pork.

Beef is nutritious, but also we often eat in our daily life, it is very much, stew, boiled, fried, roasted, fried, etc., are very popular, it has a similar fresh fragrance and tenderness with pork, not like mutton has an obvious fishy smell, on the weekend with three or five friends together outside a barbecue grill, while roasting and eating, it is really a beautiful thing, roast beef is fragrant, delicious, tender and delicious, nutritious, deeply liked by everyone, children like to eat, buy ** expensive outside, The sanitary conditions are not good, it is really better to roast yourself, the production is simple and delicious, many people have some experience in barbecue, but they don't know anything about cured meat, today I will teach you a trick, how to marinate roast beef to be tender.

Does beef have to be marinated? The fiber of beef is relatively coarse, it is difficult to chew if it is not marinated, and the taste is like a rubber band, so it is said that roast beef must be marinated, in fact, the method is similar, similar to mutton skewers and pork skewers.

Onions, sesame, cumin are the soul, the soul of marinating tender meat, and some commonly used liquid seasonings, soy sauce, oyster sauce and cooking wine, etc., are not only seasoning and fishy, but also can add some extra moisture to the beef, so that the taste is not so woody, so that when frying and roasting, these extra moisture can slow down the loss of gravy and make the beef more tender.

Corned beef. Ingredients: beef, cooking wine, onion, cress, ginger slices, starch, white sesame seeds, cumin powder.

Seasoning: oyster sauce, salt, light soy sauce, dark soy sauce, vinegar, oyster sauce 1, prepare 600 grams of beef, it is best to choose beef brain or beef tenderloin, cut the beef into 2 mm thick slices against the grain, you can also ask the beef stall owner to help cut it.

2. Put the beef into a basin, cut an onion into strips, a cress into strips, a coriander segment, 3 slices of ginger, use a spoon for eating, add 1 spoon of light soy sauce, 1 spoon of dark soy sauce, half a spoon of vinegar, half a spoon of sugar, a spoonful of oyster sauce, a spoonful of cooking wine, a spoonful of starch, an appropriate amount of salt, sesame, cumin, and mix evenly. (A small amount of vinegar can tender the meat).

3. After stirring well, add cooking oil and seal the oil! Cover with another layer of plastic wrap and marinate for about 2 hours.

4. When the time is up, you can take it out and bake, according to the shape of the cut, the general flakes are suitable for baking trays, the baking time is related to the thickness of the beef, preheat the oven to 210 degrees, and put it into the roast for 13 minutes.

5. Line the baking tray with tin foil, spread the beef flat, sprinkle a little onion, sprinkle some cumin grains and black pepper.

Summary of tips. 1. The purpose of sealing oil is to lose water, and this step is very necessary.

2. The oven temperature is 210-250 degrees, depending on the temper of your own oven.

3. When taking it out of the oven, you must pay attention not to burn your hands, and wait for it to cool down a little before putting on gloves.

Beef tenderloin sliced with a knife, shallots, coriander, meat ingredients, thirteen spiced black pepper, oyster sauce and soybean oil.

The method is as follows: Ingredients: 1000 grams of beef.

Seasoning: vegetable oil: 100 grams, paprika:

25 grams, soy sauce: 25 grams, sweet noodle sauce: 10 grams, white sugar

10 grams, Sichuan pepper powder: 5 grams, salt: 2 grams, sesame seeds:

2 grams, chili oil: 2 grams, cooking wine: 2 grams, ginger:

5 grams of Luzhou, green onions: 5 grams.

Pastrami Practice:

1. Cut the beef tendon 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.

2. Take out the meat slices and dry the water, put them in a hot oil pot and fry them until golden brown, and then remove from the pot;

3. After the vegetable oil is heated, put sugar and sweet sauce and fry until it is six ripe and put in the beef slices, and immediately pour the 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 then they can be eaten.

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.

Ingredients: 5000 grams of beef.

Seasoning: 140 grams of salt, 188 grams of sugar, 70 grams of liquor, appropriate amount of water.

The practice of cured beef.

1.Feeding: Select the hind leg of the cow, remove the tendons, oil film, and cut the meat strips into strips 45 cm long, 1 to 5 cm thick and 2 to 3 cm wide according to the meat stripes.

2.Marinating: Mix the seasoning, mix well with the meat blank, marinate in the tank for 5 to 7 days, the time should be extended if the meat is large, and continuously turn the tank to make the salt juice penetrate into the deep layers of the muscles. After leaving the tank, wash the meat strips, wear ropes and knots, hang them on bamboo poles to drip dry juice, and dry them to remove the water.

3.Drying: The meat blank is exposed to the sun, baked in the kang at night or sent to the oven, dehydrated and dried, the temperature of the drying room is 40 to 50, it takes about 30 hours to dry and hard, and the kang is cooled through. The yield rate is 45% to 50%.

4.Packaging and storage: use cartons, wooden boxes or bamboo baskets for outer packaging, and use moisture-proof paper for inner packaging, bundle firmly, and place in a ventilated and dry place.