Practice of pork jerky (making honey pork jerky in oven)(zhu rou pu de zuo fa kao xiang zuo mi zhi zhu rou pu )

Practice of pork jerky (making honey pork jerky in oven)

Introduction:

"As a child, my favorite pork jerky is dry and chewy. I tried it today, and it's very successful. The taste is excellent. I can also flavor it according to my own preference. I'll make a honey sauce pork jerky first, and then try other flavors later."

Production steps:

Step 1: use meat grinder to stir pork until fine

Step 2: add sugar to the pork stuffing

Step 3: add 2 tablespoons cooking wine

Step 4: add chicken powder, salt and soy sauce

Step 5: slowly add water in several times, stir vigorously along one direction, then add white sesame, stir evenly

Step 6: put the pork stuffing on the tin foil and spread it out with the back of the spoon

Step 7: spread a layer of fresh-keeping film on it and roll it with a rolling pin. The thinner the roll, the better

Step 8: after rolling, move the tin foil to the baking tray and remove the preservative film

Step 9: brush a layer of honey on the surface and put it into the oven for baking. Preheat the oven at 200 ℃ for 10 minutes, then put it in. First, bake it at 180 ℃ for 10 minutes (the baking time and temperature are for reference only)

Step 10: after taking it out, cover it with another piece of tin foil, turn it around and remove the tin foil

Step 11: brush a layer of honey on the other side, sprinkle with sesame seeds, put them back in the oven and bake for 8 minutes at 180 degrees, until the water on both sides is dry and golden, then they can be out of the oven

Step 12: after cooling, cut it to the right size

Materials required:

Pork: 500g

Sugar: 1.5 TSP

Old style: 2 tablespoons

Water: moderate

Cooking wine: 2 tablespoons

Salt: right amount

White Sesame: right amount

Honey: right amount

Chicken essence: a little

Precautions: 1. If you buy the pork stuffing, you should continue to chop it more finely. 2. When you just bake it, a lot of water will leak out, which is normal. Originally, the pork will come out of the water when it is exposed to high temperature. Just suck it with tissue / oil paper, or pour it out. 3. When rolling the pork stuffing, spread a layer of fresh-keeping film, which is a good method. 4. Baking Time and temperature are only for reference. The thickness of pork jerky is also adjusted according to your favorite taste, and the amount of seasoning is also adjusted according to your favorite taste

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhu Rou Pu De Zuo Fa Kao Xiang Zuo Mi Zhi Zhu Rou Pu