Inner Mongolia beef jerky (oven version, no air drying)(nei meng gu niu rou gan kao xiang ban bu yong feng gan )

Inner Mongolia beef jerky (oven version, no air drying)

Introduction:

"Long winded, barbecue should be the earliest way of human cooking, and the barbecue food is super delicious, but now the barbecue meat is not healthy, so we can eat some vegetables and sour fruits and garlic. The beef will shrink by about half after roasting. It is recommended to roast two plates at a time. "

Production steps:

Step 1: to buy a good beef, cut it into thick strips, and it will be much smaller when roasted. If it is too thin, it will be very hard

Step 2: seasoning water I do this: anise leaves and other seasonings are boiled in water for two minutes. After cooling, put in liquid and flour seasonings, and then put beef strips in PS: if the mouth is light, don't put a lot of salt, because it will be salty when roasted and shrunk

Step 3: refrigerate for at least two hours

Step 4: keep it close

Step 5: if you like to eat cumin chilli as much as I do, sprinkle some cumin noodles and chilli noodles on the plate, and roast cumin into the meat after roasting, which is very delicious

Step 6: I put it on the upper layer and bake it at 190 ℃ for 15-20 minutes. The power of each house is different. If I bake it for the first time, I'll have a look in 10 minutes

Step 7: This is about 20 minutes. Turn it over one by one and bake it for 15 minutes (I don't sprinkle pepper on this side). If you like the tender one, bake it for 5-10 minutes on the second side.

Step 8: it's a bit fat

Step 9: this piece is very fragrant

Step 10: finished product

Step 11: one plate baked, just a little bit

Materials required:

Beef: 700g

Fragrant leaves: appropriate amount

Hot pepper noodles: right amount

Cooking wine: moderate

Cinnamon: moderate

Star anise: right amount

Zanthoxylum bungeanum: right amount

Cumin granules: moderate amount

Cumin noodles: moderate

Old style: moderate

Salt: right amount

Sugar: right amount

Note: when cutting the beef along the texture, you can tear it into shreds when eating, and it's better to bite when cutting horizontally. Baking time according to personal preference, also can, some cut coarse, some cut fine, so a furnace of tender and competitive have.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: cumin

Chinese PinYin : Nei Meng Gu Niu Rou Gan Kao Xiang Ban Bu Yong Feng Gan