Pickling method of roast beef jerky
raw material
Ingredients: Cattle uses beef and mutton as raw materials, and uses Mi Long, cucumber strips and cucumber strips (all the meat of cattle buttocks) as main materials.
Seasoning: salt, onion, ginger, sugar, cooking oil, etc. Is appropriate.
working methods
First, curing, then drying and air drying. Due to the unique terrain of Inner Mongolia Autonomous Region, the climate is dry and impetuous, and it is easy to dry.
A, preferably beef and mutton are stripped of muscle fascia, and the slicing knife is in a strip shape. Salt, onion, ginger, sugar, etc. Mix in a small plate and the meat is cured.
B.b. 12 hours later, hang the meat on the iron frame and put it in the naturally ventilated ultra-low temperature area, which can be used for several days according to the different drying degrees in different regions and seasons. The air drying time in Qinghai is less.
Pickling method of roast beef jerky
C. cut the meat into pieces of four or five centimeters. Put the wok on the fire and pour the cooking oil into the wok. When it is 40% hot, add beef jerky and fry it for about ten minutes (the water temperature does not need to be too high), and drain it. Until it is cooked, you can set the plate and serve.
Self-made beef jerky method
1. The air-dried beef cooked by many people has no crispy feeling, and the channel does not melt slag. This may be due to poor selection of materials, and it is impossible to select clean lean pork, which contains raw materials such as white meat and tendon. For example, you must choose the best beef and mutton to make Deng Ying beef. In addition, there is another possibility that the muscle fascia cannot be completely removed during the production and processing, or the tender beef is cut too thick.
2. The production time of air-dried beef also needs to be strictly controlled. The frying temperature and time should be enough, and the tender beef must be fried thin. The drying time of air-dried beef needs to be determined according to the dryness of temperature and light conditions, which is generally 1 to 3 days, depending on the specific weather conditions all over the country.
Pickling method of roast beef jerky
3, making air-dried beef is not suitable for putting too much seasoning, and the theme is replaced. Air-dried beef is a kind of food mainly made of beef and mutton, supplemented by various condiments. But some people usually put more condiments than the main ingredients, especially oil and pepper, to cover up the crispy feeling of beef and mutton and the color, aroma and taste of air-dried beef itself.