When Yunnan Pu'er was on a business trip, he found a bag of dried beef, and there was still this last piece, which was done with the simplest iron plate method this time.
by Teacher Zeng's career chef 【Douguo Food Official Certified Master】
Ingredients: dried beef (I used spices when making);
Seasoning a: salt (use as appropriate, can not be put);
Other: Salad oil.
1, preparation: cut the dried beef into slices (it doesn't matter if it is thick or thin, depending on your preferences and teeth).
2: Step 1: Turn on the medium heat, preheat the wok, and then brush a layer of oil; change the heat, then put in the beef dried bar and fry for five or six minutes (mainly the bottom of the dry bar touches the frying pan Where the color becomes darker), then turn over, and replace the dry bar in different positions in the pan.
3, step 2: keep the low heat, continue to fry until this side also begins to change color, and then turn the noodles again; next, look at your own taste, like hard, burn some and continue to turn the noodles two or three times (2 minutes each time), if you like tender ones, you can now come out of the pan.
4, this kind of dried beef marinated with spices can be eaten directly without salt, unless it feels too light, you can sprinkle a little salt after the pot.
(1) Dried beef is raw beef after being pickled and dried, and it can be eaten directly like air-dried meat in Inner Mongolia, so it is still cooked and eaten. (2) The heat transfer of dried meat is weaker than that of fresh meat, so heating with as little fire as possible can ensure that heat can be transferred to the inside of the ingredients, while the outside will not be prematurely scorched. (3) The dry bar itself is a food that was born for long-term preservation, but it is necessary to avoid high temperature and high humidity environment when preserving.
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