How to eat air dried lean meat, how to make air dried meat delicious and simple methods

Ingredients: 400 grams of beef (hind legs) Seasoning: 3 grams of salt, 20 grams of vinegar, 30 grams of white sugar, 30 grams of peanut oil.

Steps: 1.Beef (hind leg beef) remove the fascia, the knife is a large sheet, spread on a dustpan, placed in a ventilated place, and dried in 2 to 3 hours.

2.Put the wok on the fire, pour peanut oil into the hot pan, when it is hot, add the dried beef and fry it for 3 minutes (the oil temperature should be too high), remove and drain the oil.

3.Salt, vinegar and sugar are mixed in a small bowl, and the fried meat is gently smashed into 2 to 3 cm pieces by hand, returned to the pot, cooked with sweet and sour sauce, and evenly poured sesame oil into the pan, and then served on a plate.

Production tip 1Air-dried meat can be made several catties at a time, but it can only be collected and preserved after drying.

2.When frying, please don't burn the crisp and master the heat.

3.The flavor can also be adjusted into juice for dipping.

1.Beef (hind leg beef) remove the fascia, the knife is a large sheet, spread on a dustpan, placed in a ventilated place, and dried in 2 to 3 hours.

2.Put the wok on the fire, pour peanut oil into the hot pan, when it is hot, add the dried beef and fry it for 3 minutes (the oil temperature should not be too high), remove and drain the oil.

3.Salt, vinegar and sugar are mixed in a small bowl, and the fried meat is gently smashed into 2 to 3 cm pieces by hand, returned to the pot, cooked with sweet and sour sauce, and evenly poured sesame oil into the pan, and then served on a plate.

1.Air-dried meat can be made several catties at a time, but it can only be collected and preserved after drying.

2.When frying, please don't burn the crisp and master the heat.

3.The flavor can also be adjusted into juice for dipping.

It is first pickled and then air-dried. Because of the special geographical environment of Inner Mongolia and the dry climate, it is easy to dry.

1.Remove the fascia from the selected beef and cut it into large strips. Salt, green onions, ginger, sugar, etc. are mixed in a small bowl and the meat is marinated.

After hours, the meat is hung on an iron rack, placed in a ventilated place, and the air is dried for about ten days according to the region and season, and the weight is about 40% before air drying.

3.Hang the strips in the oven and bake over a charcoal fire for about three hours. Let it cool and cut into strips before serving.

The selected beef is removed from the fascia and cut with a knife into large strips (for easy drying). Salt, green onions, ginger, sugar, etc. are mixed in a small bowl and the meat is marinated.

After 12 hours, hang the meat on a stainless steel rack, put it in a ventilated place, and dry it for about ten days according to the region and season, and the weight is about 40% before air drying.

Hang the strips in the oven and bake over a charcoal fire for about three hours. Let it cool and cut into strips before serving.

Ingredients. Pork.

Five pounds. Edible salt.

Amount. Sichuan pepper powder.

Crumb. Liquor.

Crumb. Method.

Buy fresh pork with 8 lean and 2 fat, cut it into three pieces and stick a knife into the skin.

Put the meat in a basin, sprinkle with experimental and peppercorn powder, and pour white wine.

Cover and let soak naturally for 24 hours.

Hang the meat on a wire and enjoy it immediately after 20 days.

Air-dried meat is generally fried to eat more, because it is more fragrant and tastes good. Air-dried meat can be fried with a lot of home-cooked side dishes, and I usually do more with air-dried meat and fried cauliflower. Here's how to make this dish.

First prepare the ingredients: 130 grams of celery, 250 grams of cauliflower, 100 grams of air-dried meat.

Excipients: appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence.

Brush the air-dried meat before cutting it into cubes. Remove the leaves and roots of the celery, then wash and cut into sections, not too long. Then break the cauliflower into small florets and clean them.

Heat the oil, pour in the cut air-dried meat and stir-fry about ten times, then pour in the cleaned cauliflower, continue to stir-fry, stir-fry until it is broken. Then pour in the cut celery, stir-fry again, stir-fry a few times, pour in the appropriate amount of light soy sauce, the right amount of salt, the appropriate amount of chicken essence and continue to stir-fry, stir-fry until seasoning and stir-fry well, you can take it out and put it on the plate.

This dish is also relatively simple, the taste is light, and the cooking time is relatively fast, which is very suitable for office workers to eat immediately after work when they are hungry!

The air-dried meat you are talking about, is the Guangdong that we often eat is called bacon, Hunan is called bacon, bacon, air-dried meat is a good preservation method for meat, not only to make the meat delicious, but also to make the meat will not deteriorate, in fact, this method was handed down a long, long time ago, because there was no refrigerator at that time, every New Year to kill pigs will be left with a part of the pork to stay for the usual time to eat, so the only preservation method is to dry the meat, Guangdong bacon and Hunan bacon, bacon preservation method is different is the venue, One outdoors by the sun and wind, and the other by smoke and heat in the kitchen.

There are many ways to eat bacon and bacon, there are stir-fried, stewed, stewed, my favorite is the bacon fried pepper, first clean the bacon with hot water, and then use a knife to scrape the traces of those years on the bacon, and then slice, in fact, the ingredients of fried bacon do not need too much, as long as salt and garlic, then it will taste original, we first fry the bacon in the pot, fry until the bacon is slightly oily, and then put the cut pepper down, and then put in the salt and garlic to stir-fry evenly, and wait until the pepper is ripe, A delicious and simple dish would be good.

Note that the bacon must not be cut too thin, about the width of a finger, because it is too thin, it is easy to get oily when fried, and it will have no taste when you eat, and what you want is a large piece of meat that melts in your mouth, and the oil and meat juice explode in the mouth at the same time, and that feeling is really .........It's indescribable!!

Here's how to dry meat in a delicious and easy way::

Ingredients: 2 cups of rice, 200g of air-dried meat (fat and lean), half a carrot, half an onion, 1 potato, 1 tablespoon of oil, 1 tablespoon of cumin powder, appropriate amount of light soy sauce.

2. Cut the fat into small cubes, and cut the air-dried meat into pieces four times larger.

3. Heat the pan with cold oil, and fry the fat after the oil is hot, if your air-dried meat is fat and thin, don't use this step, the meat I used this time is too lean.

4. Stir-fry the large pieces of meat until fragrant.

5. Add onions, potatoes and carrots and fry it.

6. Add an appropriate amount of cumin powder (soul) and light soy sauce.

7. Pour it into the rice cooker after soaking (if the meat was boiled for an hour in advance, it will be soaked for more than an hour now, and if it is not cooked, it will be soaked for twenty or thirty minutes) into the rice cooker.

8. Cook finely, about an hour.

9. After the meal is ready, open it in time, stir it up, and disperse the water vapor.

Answer: 1. Ingredients needed to make fried plum beans with yuba air-dried pork:

90 grams of air-dried meat, 130 grams of plum beans, 75 grams of bean curd, a little salt, a little chicken essence.

Second, the practice of fried plum beans with dried meat with yuba:

1. Soak the yuba.

2. Pick and wash the plum beans.

3. Remove the plum beans.

4. Wash the soaked yuba.

5. Put the yuba on the board and cut it into sections and set aside.

6. Place the air-dried meat on the cutting board and cut it.

7. Heat oil in a pan, add sliced air-dried meat and stir-fry.

8. Add the cleaned plum beans and stir-fry.

9. Add an appropriate amount of water to boil and cook until the plum beans are broken and cooked.

10. Add the bean curd cut into sections and stir-fry.

11. Add a pinch of salt.

12. Add a little chicken essence.

13. Season and stir-fry well.

14. Finally, put the fried plum beans with dried pork with yuba on a plate.

Take advantage of the fact that pork is now the price of cabbage, buy some pork foreleg or hind leg meat, make it into air-dried meat, and want to eat it on the pot to steam a little, as a snack or a meal, it is really good.

Ingredients for air-dried meat:

A piece of air-dried meat (leg meat) with an appropriate amount of light soy sauce.

Appropriate amount of dark soy sauce and appropriate amount of liquor.

Appropriate amount of sugar (to improve freshness) Appropriate amount of five-spice powder.

Cumin powder to taste A piece of ginger.

Air-dried meat is delicious:

1. Wash and drain the leg meat.

2. Cut into slices or strips along the grain, about one centimeter thick.

3. Add cumin powder, five-spice powder, light soy sauce, dark soy sauce, white wine, and a little sugar to enhance freshness (if you are afraid of eating sugar, you can also put xylitol instead).

4. Mix evenly and marinate for six hours.

5. You can use the oven and air energy fryer to dry at low temperature, because it is now the winter and the temperature is low, I put it in the bamboo curtain and hang it outdoors to dry naturally (hehe, save electricity).

Cooking tips for air-dried meat:

1.When the seasoning is mixed with meat, salty and light according to personal taste, the taste is heavy and more put more, the taste is light and less, I like to eat spicy and put some chili powder, I like sweet sugar can be put more, the taste is definitely good, I don't eat spicy so I didn't put it.

2.When you want to eat air-dried meat, put it in a steamer and steam it for 20 minutes, it is fragrant, and it is really good to eat as a small snack.

Ingredient breakdown. Ingredients.

540 grams of broad beans.

90 grams of air-dried meat.

110 grams of yuba.

Accessories. A pinch of salt.

A pinch of chicken bouillon. Light taste.

Stir-fry process. Twenty minutes takes time.

Easy difficulty. The steps of the practice of fried broad beans with air-dried meat and bean curd.

1. Ingredients: broad beans, air-dried meat.

2. Yuba (soaked).

3. Peel the shells of the broad beans and wash them and set aside.

4. Wash the soaked yuba.

5. Put it on the cutting board and cut it into sections and set aside.

6. Place the air-dried meat on a cutting board and cut into slices.

7. Heat the oil in a pot, add the air-dried meat cut into slices and stir-fry.

8. Next, add the washed broad beans and cut yuba into sections and stir-fry.

9. Then, add an appropriate amount of water.

10. Bring to a boil and cook until the broad beans are broken.

11. Finally, add a pinch of salt.

12. Add a little chicken essence.

13. Season and stir-fry well, and it is ready.

14. Remove from the pot and serve on a plate.

How do you cook air-dried meat to make it delicious? If you dry the meat, I prefer to cut the strips, and then fry it in the oil pan, so that it is more delicious, that is, soak it in water first, and then fry it with the pepper noodles after the water is dry, and then it is more delicious, you can also cut the air-dried meat directly, and then fry it directly, that is, after soaking, fry it directly, fry the chili peppers, fry the dried bamboo shoots, they are all delicious, this depends on the taste of the individual, there are also fried beans, so it is more delicious.

Learn snacks, learn air-dried meat, learn cooking techniques, practical teaching, teach cutting-edge technology in the market, and taste authentic!

Ingredients for steaming air-dried beef strips.

350 grams of steamed air-dried beef strips, 250 grams of cabbage gall, 100 grams of aloe vera, salt, monosodium glutamate, pepper, stew spices, sesame seeds, oil, water starch.

Steamed air-dried beef strips to prepare.

Air-dried beef strips cut into small pieces.

Cut the aloe vera into small cubes and blanch.

Add stewed meat spices to the air-dried beef section and steam for 45 minutes to taste.

Put the blanched vegetable gall into the plate first, and buckle into the steamed air-dried meat.

Put the original juice in a pot and boil it until thick, then pour the original juice on the meat, and finally sprinkle sesame seeds and diced aloe vera.

1. Prepare ingredients: 130 grams of celery, 250 grams of cauliflower, 100 grams of air-dried meat. 2. Auxiliary materials:

Appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence. 3. Brush the air-dried meat first, and then cut it into pieces. 4. Remove the leaves and roots of the celery, then wash and cut into sections, not too long.

Then break the cauliflower into small florets and clean them. 5. Heat the oil, pour in the dried meat in front of the cut wind front and stir-fry after the oil is hot, stir-fry about ten times, then pour in the cleaned cauliflower, continue to stir-fry, stir-fry until it is broken. 6. Then pour in the cut celery, stir-fry again, stir-fry a few times, then pour in the appropriate amount of light soy sauce, the appropriate amount of salt He Jing, the appropriate amount of chicken essence continue to stir-fry, stir-fry until the seasoning and stir-fry evenly, then you can take it out and put it on the plate.

2. A shady place, preferably a bungalow, without sunlight, air-dried meat is mainly dried in the shade, not in the sun.

3. Fresh beef, freshly killed beef is the best (the kind that drips blood), because of personal taste selection, it is best to choose the muscles of the legs, the fiber is thick, chewy, and the taste is good.

4. Write the beef into strips, remember that if it is cut into the shape of a loop, it can be hung up (I don't know if you understand), that is, each piece of meat is connected to each other.

5. Sand with salt (you can put pepper powder and star anise powder, but I have fulfilled it, in fact, the beef is very fragrant as long as you use salt), the salt can be a little more, but it is really light, it is not too heavy, but not too little, as long as it is guaranteed not to rot, if it is cold, it is not afraid.

6. Use a stick (bamboo pole is the best), or hurry up the clothesline, it is best not to use iron wire, rust hanging, put in a cool place, there is a northwest wind is the best.

7. Two or three months, it is estimated that by the month of wax or early spring, the air-dried meat will be cooled well, and the next step can be started (anxious friends can be about a month, as long as the outer skin of the beef is air-dried, there is a certain luster, and the inside is dry to seven or eight percent, you can also guess the stool).

8. Cut the long strip of dried meat into small pieces, put it in the oil pan and fry, you can try to put a small amount first, and master the heat yourself.

9. Finally, it is simple and delicious, clean and hygienic, with excellent taste, and the Suiju Brigade can be fried and sprinkled with some cumin powder.