How to dry the new beef to make it delicious, and what color does the beef change in a day

Dry shredded beef 1, soak the dried beef in water, then slice and shred, put on the starch for later use 2, parsley cut into small pieces (as long as the shredded beef), shred the green onions, 3, add oil, put the beef in the pot and fry, fry it and set aside.

How to dry beef jerky.

We washed all the seasoning packets and ingredients and wrapped them into cooking packets. Put the beef in the casserole, then add water, the beef is ready, and then use high heat to boil the water in the casserole, and when the water boils, add dark soy sauce, light soy sauce and rock sugar, and then slowly cook over low heat. When the beef is soft, you can turn off the heat.

It takes about 1 hour to cook. When the casserole is cold, we just chill the whole casserole in the refrigerator overnight. The refrigerated beef is removed, drained, and exposed to the sun.

If the sun has gone down and the beef is still not dry enough, we can just roast it in the oven at low temperature. Then the dried beef jerky is stored in an airtight container, so that there will be no problem within three days at room temperature, and if we want to store it for a long time, we put it in the refrigerator.

It is best to air dry in a more ventilated and natural place, and try not to expose to the sun, so that the taste will be better.

Beef jerky steamed or dried first.

First of all, we have to choose the part of the beef with less tendons, such as the upper brain part of the cow or the backward part of the cow, these two parts of the beef are the best to make beef jerky, the meat is very fragrant, and it will not stuff the teeth. When marinating, there must be time guarantee, because if the time is too short, it is not able to taste very well, this method of production also follows the practice of Tibetan and Mongolian herdsmen, when we are raw, we are drying the beef jerky, and then we can take the Han practice, we are steaming the beef first, and then drying, after such processing, the flavor of the beef jerky will be more unique.

Hello, dear I am happy to answer for you, the beef becomes a deep shot of the brown color of the day! Addendum: Beef discoloration is due to oxidation caused by prolonged exposure to air, which turns the appearance of beef black.

If you want to marinate beef without changing color, you should first minimize the moisture content of the beef by squeezing and controlling the water, and then cover it with plastic wrap and refrigerate. In this way, because the beef is refrigerated and preserved, it will not oxidize in an isolated air environment, and there are two ways to keep it black if you want to beat it: (1) A small amount of marinated beef can be preserved, which can be vacuumed.

A small vacuum machine can be equipped at home to put the beef in a hollow bag, extract the vacuum, and block oxidation, which can play a role in locking in water and preserving freshness. Put the beef in the refrigerator and you're done. (2) A large number of marinated beef preservation, in addition to the above-mentioned vacuum preservation, blocking the air, can also be sent to the professional sterilization attack manufacturers, with a low dose of radiation irradiation, blocking the air, killing harmful bacteria, and can play a role in preservation, put at room temperature in a cool and ventilated place.

After buying fresh beef, put the raw beef into a basin, add an appropriate amount of water, and soak it for about 2-3 hours until all the blood and water in the beef are soaked out. After cleaning the raw beef, cut it into large pieces, add water to the pot and boil the beef in a pot under cold water until the water boils. Skim off the foam until no more foam is present.

Add ginger or tea leaves, lemon juice, etc. to the water, reduce the heat and cook for an hour.