Homemade spicy beef jerky(xin lan shou zhi si fang cai zi zhi xiang la niu rou gan chu que wu shan bu shi yun )

Homemade spicy beef jerky

Introduction:

"Life is short, and it has passed for decades; life is long, and it has been hesitating for nearly ten thousand days Whether it's long or short, there are always unforgettable people, feelings, things and tastes in our memory that we can't forget. First milk, first love, first parenting, first success, first failure Too many firsts, too many hard to replace. You will never forget the lover who opened your heart for the first time. No matter the process is sweet or painful, no matter the ending is sad or happy, when you dream back in the middle of the night, the most clear and fuzzy figure appears in the hazy. You will never forget the parents who made you feel warm for the first time, whether they were nagging or silent concern, whether they were blaming and teaching or sincere praise. When you were lost, the first one who was eager to talk to was the parents with white temples. You'll never forget the first amazing taste, whether it's delicacies or soup dishes, whether it's Longgan Fengdan or local kitchen Cereals, when you're drinking, you always feel lost, not the taste in memory This beef jerky is the first snack she made for me. After my improvement and thousands of trial production, the taste and taste are nearly perfect. Instead, she became her favorite snack. Of course, if you want me to make that kind of red beef jerky like a child's face, I'm sorry, I can't make it without pigment. No matter how hard it is to write, I think of Yi Ren, just in the middle of the water. I will never see you again in this life. My heart is like a knife. I'll forgive you for your carelessness. Once upon a time, it's hard to be water, but Wushan is not cloud. "

Production steps:

Step 1: wash the beef, remove the fascia, soak in water for 1 hour, then remove the blood

Step 2: cut the beef into strips and marinate with wine, ginger and egg white for 30 minutes

Step 3: boil water in a pan, add cooking wine, ginger slices, beef, and clean blood

Step 4: when the beef is over watered, bring the old brine to a boil, put the over watered beef directly into the pot, skim the foam and marinate for 30 minutes

Step 5: take a pot of oil, oil temperature 60% hot, when the next star anise, cinnamon, white pepper, fennel, Zanthoxylum, geranium, small fire fried out flavor, fished out

Step 6: add scallion, shallot, onion, ginger and garlic, fry them over low heat and remove the sauce

Step 7: add the drained beef sticks, deep fry them slowly over medium heat, stir and turn over

Step 8: the oil becomes turbid, and the floating foam on the surface is removed in time

Step 9: turn to low heat and fry slowly for about 120 minutes. During this time, keep stirring and turn over. When the oil is clear and the beef strip is even brown red, remove it

Step 10: take oil from the pan, add hot pepper and red oil and stir well

Step 11: add beef sticks, turn the heat down, add salt, stir fry until the oil is dried to 90%, and then remove

Step 12: put into the oven, ferment, test temperature 50 ℃, dry at low temperature for 3 hours, sprinkle cumin powder, cooked white sesame and bake for a while

Materials required:

Beef: 500g

Oil: 500g

Cooking wine: 50ml

Salt: 2G

Spicy red oil: 10g

Egg white: 1

Spices: see the method for the right amount

Vanilla: the right amount, please refer to the practice

Ginger: moderate

Garlic: right amount

Cumin powder: right amount

Notes: 1. Beef should choose beef seat meat, cross cut beef, vertical cut pig, you know 2. Beef jerky is beef jerky, stewed in pure brine, the sauce is called "relatively dry braised beef with curry or other", air dried is called beef jerky or air blown beef, you know 3. How to change the temperature standard of oven, you know 4. I only use salt for seasoning, because of my old brine The beef is soaked, salted, boiled and marinated. Basically, the blood is clean, and the meat is not old, and the taste is rich. At the same time, it can ensure the quality of your oil and brine. 6. When the beef is just put into the oil pot, the oil color becomes turbid because the water in the beef is mixed with the oil. After the water is fried, the oil color will return to clear, and the floating foam on the surface is residual impurities Because the beef is cut into strips (you can also cut into pieces and thick slices), the surface area of the beef is large, and the shrinkage of the beef itself is not consistent in the process of frying, so it must be constantly stirred and turned over, and the action range should be relatively large. First, the oil temperature can be controlled. Second, the beef can be evenly heated, the color can be consistent, and it is not burnt (not burnt) If you stop for a minute or two, the surface color of beef will be dark and light. 8. The shelf life of dried beef depends on the degree of moisture removal. The less moisture is, the longer it will be preserved. I use the method of frying first and then baking at low temperature. With the appropriate oil temperature and frying time, more than 90% moisture can be removed. 9. If all the moisture is removed from beef, the dried beef will taste delicious and delicious The quality of beef jerky is easy to be loose and broken, which requires accurate control of the oil temperature and frying time. 10. The weight of beef jerky is very heavy, about 3 liang of beef jerky is needed for one kilo of beef, which is not cost-effective, and the production process is very tiring, so we should be prepared for it. 11. The taste of beef jerky prepared in this way is not dry, soft, hard, fragrant, spicy and delicious, which is much stronger than that of beef jerky in supermarket, The shelf life of normal temperature sealing can reach half a year

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Zi Zhi Xiang La Niu Rou Gan Chu Que Wu Shan Bu Shi Yun