2 pieces of ginger, rice wine to taste, a little red wine, a little salt, 10 grams of curry powder, 10-12 single crystal rock sugar
The preparation of beef jerky
1, beef thigh meat 3 pounds of preparation: beef into water boiling, skim off the foam; Add 1 grass fruit, 2 star anise, 1 small piece of cinnamon (large nail cap), 20-30 peppercorns, 2 cloves, a pinch of cumin, 7-10 peppercorns (press the back of the knife), half a piece of dried orange peel, 1-2 green onion knots, 2 pieces of ginger, a suitable amount of rice wine, a little red wine and a little salt (taste, the salty taste of the usual soup is similar), simmer for 60 minutes, and remove.
2: Take a clean pan, add 10g curry powder, 10-12 single crystal rock sugar, add 2 tablespoons of beef broth, bring to a boil over high heat and turn to medium heat.
3. Boil the soup into a pulp; Put the beef in, spoon each piece of beef to the juice, sprinkle 10 grams of curry powder when the juice is getting dry, turn it upside down a few times, and turn off the heat.
4, baking tray tin foil (no at home, I will change to lay oil paper), beef cubes evenly laid, the oven preheats 190 degrees, bake for 25 minutes.
【2】 Spiced beef jerky
Recipe Introduction The aroma is strong, delicious and appetizing.
Ingredients of beef jerky
Ingredients: beef (lean) 5600 g,
Seasoning: 500 grams of sugar, 250 grams of salt, 50 grams of monosodium glutamate, 50 grams of cinnamon, 40 grams of cloves, 300 grams of soy sauce, 200 grams of ginger, 100 grams of cooking wine, 100 grams of star anise
1. Slice: Remove the fresh beef from the tendons and rinse off the dirty blood, cut into thin slices, use a bamboo sieve to lay flat and dry, and then change to small slices for later.
2. Decoction: Put the above seasonings and beef into the pot and cook, sprinkle cooking wine when the juice is drying quickly, mix well and fish out.
3. Drying: Put the meat slices into the oven to dry, and the packaging is the finished product.
[3] Light shadow beef jerky
Ingredients: beef (lean) 5000 g,
Seasoning: 100 grams of salt, 50 grams of sugar, 50 grams of white wine, 100 grams of sesame oil, 15 grams of pepper powder, 15 grams of pepper powder, 50 grams of ginger, 10 grams of star anise
1. Selection: select the back twist meat and leg heart meat of beef, take the meat color dark red, longer fiber, less fat fascia, shiny elasticity, the appearance of slightly dry and non-stick beef as raw materials, wash and hang, cut into pieces weighing about 250 grams.
2. Ingredients: Grind various spices into powder for later.
3. Acid drainage: Put the meat pieces into the marinade jar, cover it with gauze, and let the meat drain the acid (also known as fermentation), slightly sour, and the hand touch is sticky. At this time, take out the slices, the thickness does not exceed 0.2 cm, and mix the seasoning with the meat slices to avoid uneven mixing of spices or rotten meat.
4. Baking: Spread the slices of meat on a basket and send them to the oven to bake at 60 to 70 ° C. When the lower layer is baked until there is no water vapor, the meat slices turn from white to black, and then to brownish yellow, and when it is 80% or 90% dry, the bottom layer of the baking sieve is adjusted to the middle layer. Generally, you can go into the room to dry for 3 to 4 hours, let it cool for 2 to 3 minutes, squeeze the two pairs of corners of the basket by hand, and the finished product will naturally fall out.
[4] Spicy beef jerky
Beef, peppercorns, star anise, cooking wine, salt, sugar, chopped chili peppers, pepper powder, peppercorns, sesame seeds, aged vinegar, soy sauce.
The first step is to cook and dehydrate the beef
Tri-tip meat (here is 3 pounds of meat, lean meat point), cut finger-sized strips.
Add the strips of meat with peppercorns, star anise, cooking wine and salt and cook in water for 30 minutes, if you want to make it with beef key meat, cook for a long time (45-60 minutes)
Fish out and let dry.
Put oil in the wok, you can do a little more, to soak the beef in it.
Burn to 60% heat, put the beef down, open the fire from small to medium heat, and then keep frying, the color of the meat will change from white to brown, and the meat will basically dehydrate.
Fish out the dehydrated jerky.
The second step is to sauté the beef to taste
White sesame seeds.
Chili noodles (chili crushed chili looks better, my family is gone, I used chili noodles), 1/4 cup each of pepper noodles, 1/2 cup of sugar, and a tbsp of pepper.
Pour a little oil into the pan, heat it up and sauté the sesame seeds until fragrant.
Then pour the chili noodles, pepper noodles, sugar, pepper and stir-fry well.
Pour in the beef, heat low to medium heat, and sauté well.
After mixing well, add a tablespoon of aged vinegar, 2 spoons of light soy sauce, small to medium heat, then stir-fry, if it is too dry, you can put a little water. Stir-fry well and you can get out of the pan
【5】 Juice beef jerky
Seasoning: Salt 100 g, sugar 220 g, soy sauce 150 g, white wine 25 g, juice 10 g, green onion 50 g, ginger 25 g, cloves 3 g, star anise 5 g, cinnamon 8 g, umami king 2 g
1. Selection of ingredients: select fresh beef essence, remove the fascia, cut into cubes of about 50 mg, put it into water, soak for 4 to 5 hours, remove the blood water, and clean it.
2. Cooking: Add water to the pot, cook over high heat, add beef nuggets and sodium nitrate, boil, skim off the foam, and cook until cooked thoroughly. Remove, cool and cut into 10 mm cubes.
3. Stir-fry: Cut into small pieces of beef into the pot, add the original soup, salt, soy sauce, juice, green onion, ginger pieces, cloves, fennel, cinnamon, flavor and stir-fry, until the juice will dry, add sugar, white wine and stir-fry well.
4. Drying: The fried beef nuggets, put them in the oven, and dry them at 50 to 70 ° C, that is, the finished product.
[6] Cumin curry beef jerky
500 grams of beef, 5 tablespoons of red wine, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of chopped chili pepper, 1 tablespoon of curry powder, 1/2 tablespoon of sugar, 2 teaspoons of salt, 2 slices of ginger, 2 star anise, 10 peppercorns, 2 fragrant leaves, a small piece of cinnamon, 2 cloves, 1 teaspoon cumin, 1 teaspoon of fennel, and a suitable amount of white sesame seeds
1. Prepare the required ingredients and spices
2. Cut the beef vertically into strips, not too thin, because in the heat, the beef will also retract
3. Add enough cold water to the pot, add beef, bring to a boil over high heat, and tighten the beef, that is, blanch the water
4. Remove the tight beef strips, drain them and put them directly into the inner tank of the rice cooker
5. Add ginger, star anise, peppercorns, fragrant leaves, cinnamon, cloves, cumin, fennel
6. Pour in red wine, soy sauce and stir well
For more information, go to the beef jerky wholesale procurement platform