Air dried beef jerky [oven version](feng gan niu rou gan kao xiang ban )

Air dried beef jerky [oven version]

Introduction:

"Today is the second time to make this beef jerky. I'm more and more proficient. It tastes good, tastes dry and fragrant, and the shredded meat can be pulled very long. You can try it! I made beef jerky for my dear people. I feel very happy! Ha ha

Production steps:

Step 1: wash the beef and cut it into 8 cm 2 cm square strips.

Step 2: add cold water to the pot and add the meat and beef strips. Bring to a boil and cook for 8 minutes. Take out and drizzle.

Step 3: put a little vegetable oil in the frying spoon, fry the beef strips with dry water in the pot, and let all the beef strips be stained with oil over medium heat, and the surface of the beef strips become dry.

Step 4: put the meat into the baking tray and preheat the oven to 200-220 degrees. Bake for half an hour, take out the baking tray, turn the meat over, and then put it into the oven,. Continue to bake for more than 20 minutes.

Step 5: put the meat sticks in the basin, then put the ingredients according to your own taste, shake well in the basin, and then you can eat the meat when it is cool!

Step 6: how it looks after sprinkling

Materials required:

Beef: 1000g

Large material: 1 small piece

Fragrant leaves: 2 pieces

Prickly ash: a little

Salt: right amount

MSG: right amount

A little: tangerine peel

Tsaoko: a little

Angelica dahurica: a little

Old style: half a spoonful

Cooking wine: 3 teaspoons

Cooked white sesame: appropriate amount

Cumin powder: right amount

Chili powder: appropriate amount

Pepper powder: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Note: don't choose too tender part of meat. In addition, don't cook too long, which will affect the taste and baking time

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: cumin

Chinese PinYin : Feng Gan Niu Rou Gan Kao Xiang Ban