How to marinate dry corned beef, how to make dry corned beef delicious

Marinated meat stuff is actually pretty much the same. Generally, put ginger slices, salt, egg whites, thirteen spices, cooking wine, dark soy sauce, chicken essence and starch.

Ingredients for marinating a pound of beef: 10 grams of tender meat powder, a few slices of ginger, 20 grams of starch, 5 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken essence, 8 grams of oyster sauce, a little cooking wine, and 1 egg white. Mix beef and egg whites.

The above seasonings, cooking wine, starch and even, divided into several times and mixed with meat, covered with salad oil and kept fresh in the refrigerator for 1 hour.

Steps of marinating method of dried corned beef:

Ingredients required]: Appropriate amount of beef.

Ingredients: soy sauce, oyster sauce, green onion and ginger, egg white, salt, starch, oil.

1. Then prepare the ginger and shallots, add water together, and pinch out the juice with your hands.

2. First buy it from fresh beef, first put it in the refrigerator for an hour, and then take it out, so that it can be drained of acidity. When we pick beef, we can pick tendon meat and plum head meat.

and tenderloin are more tender and crispy.

3. First of all, let's take a look at the texture of beef, which is vertically long.

4. So when we cut it, we have to cut it horizontally, so that the cut beef is tender.

5. The slice is almost like this. Don't cut it too thinly, it's easy to crumple when we marinate. Come and see our beef cut. A thin slice is exceptionally fresh. This is followed by pickling.

6. Pour in a spoonful of oyster sauce and half a spoon of dark soy sauce. Grasp it evenly and marinate it.

7. Add green onion and ginger water in batches.

Then grasp evenly, clockwise.

Stir so that each piece of beef is marinated.

8. Then add a little salt to it. Salt allows the beef to absorb moisture quickly, so that it is tender.

9. After the beef is starched, add the prepared egg whites and pour in the beef. Continue to grasp evenly.

10. Add starch and continue to grasp.

11. Finally, add oil. This ensures that the moisture of the beef does not run water.

12. After cooking, put it in the refrigerator to keep it fresh, and it is also very convenient to eat and take it at any time. If you like to eat beef, you might as well try it.

Winter marinated corned beef:

First put the beef in a ventilated place to dry the water, take an appropriate amount of salt and put it in the pot to fry, the salt is fried and scalded, put in the appropriate amount of pepper, star anise, and Guiping to continue to fry the fragrance, turn off the fire and let it cool, and then take the beef in the basin and rub it on the beef with excess salt, cover it with a cloth, and continue to rub the beef with the remaining salt the next day, repeat it several times, and then cover it with marinade for about half a month, and you can take it out and air dry.

Precautions for marinating corned beef in winter:

1.When cutting beef, you should pay attention to cutting along the lines of the beef, and cut off all the lines of the beef, so that the marinated beef is more smooth and tender.

2.When you marinate beef, you must use the right materials, and don't put it if you can't put it, otherwise the marinated beef will taste bad and have a fishy smell.

3 put": when marinating beef, be sure to put green onion ginger water, egg white, starch, so that the marinated beef is delicious, tender, not fishy or firewood, not dry, put a little starch can lock the moisture in the beef, so that the water is not lost, so these 3 seasonings must be put.

2 do not put": do not put cooking wine and egg yolk when marinating beef, adding cooking wine will make the beef hard, the taste of marinated beef will be very chai, adding egg yolk will make the beef have a fishy smell, so do not add cooking wine and egg yolk.

Ingredients: 1000 grams of fresh lean beef, 80 grams of cooked sesame seeds.

Excipients: 100 grams of cooked peanut oil, 50 grams of sesame oil, 80 grams of sugar, refined salt, monosodium glutamate, Sichuan pepper, and appropriate amount of ingredients.

Method. 1.Wash the beef, put it in a pot, simmer until cooked through, remove and let cool.

2.Cut the beef into small thin strips, put it in the pot, add 800 grams of water, put in Sichuan pepper, large ingredients (wrapped in gauze), refined salt, peanut oil, after boiling, turn to a simmer until the soup is dry, add sugar, monosodium glutamate, continue to simmer to absorb the water vapor, pick out the spice bag, let it cool, add cooked sesame seeds, sesame oil, and mix well.

Prompt. Finally, the soup and water vapor are absorbed, and then cooked sesame seeds and sesame oil are added after cooling.

Ingredients for marinating Henan corned beef.

If you want to marinate delicious corned beef, the ingredients are particularly important, in addition to preparing fresh beef tendon meat, you also need to prepare cloves, peppercorns and star anise, tangerine peel and cumin, cinnamon and bay leaves, licorice and other spices, in addition to preparing green onions, ginger, light soy sauce and dark soy sauce, sugar, salt and five-spice powder should also be prepared in moderation.

Steps to marinate Henan corned beef.

1. Wash the prepared fresh beef tendon meat with water, remove the moisture on the surface, and then cut them into large pieces.

2. Put the processed beef in a basin, add light soy sauce, five-spice powder, sugar, green onions and ginger and a small amount of edible salt, marinate after mixing, and all the spices prepared should be placed in the spice box, and also placed in the basin to marinate, and the marinating time should not be less than ten hours.

3. Put the marinated beef into the pot together with the soup, add an appropriate amount of water, cook together, turn to medium-low heat after boiling, cook slowly for two hours, and wait for the meat pieces in the pot to be easily inserted with chopsticks, then add an appropriate amount of edible salt, and turn off the heat after ten minutes.

4. After four or five hours of boiled beef, take it out and dry it in a ventilated place, at this time the corned beef is ready, and you can take out the slices and put them on the plate when you want to eat them.

1) Put the salt and peppercorns in the pan and stir-fry until fragrant. (2) Cut the meat into pieces of about kilograms, knead the surface of the meat with fried hot pepper salt, then put the meat in a clean small tank, sprinkle the remaining pepper salt on the meat surface, and press the surface of the meat with a clean weight to cover the mouth of the tank. (3) After marinating for 3 or 4 days, turn the meat up and down, press it with a heavy object, and after marinating for 4 or 5 days, take out the meat and hang it in a cool and ventilated place.

After drying, move to a clean jar for preservation, and sprinkle a layer of fine salt on the meat surface, cover it well, and take it with you in the future.

1. When marinating beef, many people think that there is something difficult about marinating beef, and the marinating method of beef is not similar to other marinating methods. Isn't it okay to add green onions, ginger, garlic, cooking wine, and salt to it, if you think so, then you are guilty of a big taboo.

When the beef is marinated, if you add salt to it and marinate it together, you are wrong. Because salt will kill the moisture in the beef, so the tender taste of the beef will become very woody, so when marinating beef, it is necessary to pay attention to skills, and other methods of curing meat, it will be very different.

2. Let me tell you the correct way to marinate beef, which is the method used by restaurant chefs, and most people don't know about it. First of all, cut the beef into thin slices, and when slicing the beef, it must be reversed to the texture, so that the beef that comes out of this way will taste better to bite.

After cutting beef, put it in a bowl, add an appropriate amount of water to the beef, and catch the blood in the beef to wash out. The blood water that is washed out of these scratches is the fishiest part of the beef, so you must wash it until the water becomes clear. After the beef is cleaned, the water should be completely kneaded and set aside.

3. Then the beef is officially marinated, add a handful of minced ginger to the beef, and then add half a spoon of pepper, which can not only remove the excess fishy smell in the beef, but also increase the flavor of the beef. Then add a spoonful of light soy sauce, light soy sauce should not be added too much, it is easy to steal the flavor. Then add a spoonful of sugar to enhance the umami.

White sugar can break down the dietary fiber in beef, so that the beef tastes very tender. Then add two spoonfuls of cooking wine to the beef, which is mainly to remove the smell. After all the above ingredients are added, you need to grab and mix the beef, and beat the beef vigorously until there is a sticky feeling.

4. For the beef after strengthening, we need to add a spoonful of dark soy sauce to it. Finally, an appropriate amount of starch should be added, both starch and cornstarch are OK, because this can firmly lock the moisture in the beef, and when the beef is stir-fried, it will not cause water loss due to excessive temperature.

After adding the starched beef, grab it and mix it evenly, and let it sit for 20 minutes, and the marinating of the beef is completed. In this way, the beef is marinated, and the resulting beef tastes great, so you can give it a try.

Summary: When the beef is marinated, you can't add salt to it during the whole process, because the ingredients of light soy sauce and dark soy sauce have a certain salt flavor and can play a seasoning role. If you add too much salt, not only will it not play a seasoning role, but it will lose the water in the beef.

Answer: Beef 1000 grams of Sichuan pepper A little pepper A little black pepper A little cumin grains Appropriate amount of chili noodles A little cooking wine A little salt A little monosodium glutamate A little homemade air-dried beef jerky Step 1 space pure milk tear toast Step 1 Put the pepper, black pepper, sesame pepper, cumin grains, and coarse chili noodles into the wok, stir dry over the minimum heat, and stir the fragrance off the heat and pour out! Step 2: How to make pure milk hand-pulled toast Step 1: Roll out the previous part with a rolling pin! Step 3space The practice of pure milk hand-pulled toast Step 1: Choose lean beef, it is best to shave a little fat and tendons, if the beef jerky is baked, the tendons can't be bitten at all, the beef is cut into strips according to the texture, and the larger ones I cut are about the same size as a lighterStep 4space The practice of pure milk hand-torn toast Step 1: Pour the ground marinated meat, put the cooking wine, stir evenly, seal the plastic wrap and marinate for 12 hours!

Step 5space The practice of pure milk hand-pulled toast Step 1 I am a northerner, open the window and hang the skewered beef on the balcony for natural air drying, this is the worn beef just hung up, don't air dry it in a warm room or the meat will be bad! Step 6: Preparation of Pure Milk Pulled Toast Step 1: Air dry overnight! Step 7: To prepare the pure milk tear toast Step 1: The next day of air drying!

Step 8space The practice of pure milk hand-pulled toast Step 1 Air-dried beef, I dried it for a total of about 36 hours for a whole day One night, the original plan was to air dry for 48 hours, just these two days, the weather is strong, and I will see that it is almost the same in the morning, and you will set the steps according to your own environmental conditions 9space The practice of pure milk hand-pulled toast Step 1 Wear it with a toothpick and put it in the oven, the gap between the middle and the middle is not too close, adjust the grill to the appropriate position, just adjust the upper and lower general heights, let the beef be heated evenly, and start at 80 degrees for 60 minutes! Step 10space Preparation of pure milk pulled toast Step 160 minutes to complete and you will see the beef squeak and squeak, change to 70 degrees and come back for another 40 minutes!

The first approach.

1. Use a spoon to sprinkle the hot pepper salt on the meat (don't wash the meat), then rub it vigorously repeatedly, then sprinkle it on the other side, and then rub it vigorously and repeatedly, so that each side of the meat is repeatedly rubbed with pepper salt;

2. Put the meat into the vessel, sprinkle some pure grain wine, and press it with stones and other hanging objects;

3. Help the meat turn over once or twice a day;

4. About six days later, take off the meat, use scissors to pierce a hole in the meat, tie it up with a rope, and let it dry it in the sun;

5. Dry or dry it again the next day, and then you can tie it up in a packaging bag and put it in the refrigerator freezer.

6. If you like to eat, you can take it off and eat it anytime and anywhere.

The second approach.

1) Put the salt and pepper in the pan and stir-fry until fragrant.

2) Cut the meat into upper and lower pieces, rub the surface of the meat in all directions with fried hot pepper salt, then put the meat into a clean small main tank, sprinkle the remaining pepper salt on the surface of the meat, and press the surface of the meat with a clean hanging object to cover the mouth of the tank.

3) After marinating for 3 or 4 days, turn the meat over from side to side, press it with a hanging object, and after marinating for 4 to 5 days, remove the meat and hang it in a cool and cool place. After drying, move to a clean tank for storage, and the surface of the meat should also be sprinkled with a layer of refined salt, cover with a lid, and then use it at any time.

When marinating beef, you can put a small amount of baking powder, stir evenly, add an appropriate amount of edible salt and beer, so that the marinated beef is not only more tender, but also can help remove the fishy smell, marinate for about 15 minutes, and then go to cook the fried beef tender and smooth, and when cooking, you can also smell a light aroma of wine. Corned beef.

Wash the beef and cut it into sections and drain the water, put coarse salt and peppercorns in the pot, stir-fry slowly over low heat, pour out the coarse salt and peppercorns to cool after stir-frying, add three bottles of liquor to the beef and mix well, put the beef on the plastic wrap and sprinkle it with garlic, thirteen spices or five-spice powder, pepper and salt evenly smeared, wrap the plastic wrap and put it in the crisper box, and then put it in the refrigerator for more than 24 hours.