I live in a city in Inner Mongolia, and like many of my friends, I have longed for this endless grassland since I was a child.
In the autumn of 2014, because of work reasons, I had the privilege of going to the Xilin Gol grassland, although it has entered the autumn, but the mood is still a little expected, after entering the grassland for several hours is the same scenery time is like a standstill, really experience what is called the endless grassland!
Upon arriving at our destination, the local owner arranged a good stay for us and also prepared the local specialties that I was most looking forward to! A steaming pot of milk tea, large meat buns, and the most drooling beef jerky.
Beef jerky is generally made by marinating yellow beef with other spices. The air-dried beef in beef jerky is derived from the mongolian iron horse's war food, which is easy to carry and rich in nutrients. It is known as "genghis Khan's marching food".
Beef is the second largest meat food in Chinese, second only to pork, beef has a high protein content, while the fat content is low, the taste is delicious, loved, and enjoys the reputation of "the proud son of meat".
Sarcosine, vitamin B6, carnitine, protein, linoleic acid, iron, calories, calcium .
Replenish the qi, nourish the spleen and stomach, strengthen the muscles and bones, and dissolve the phlegm and breathe the wind.
Practice 1
raw material:
500 grams of fresh beef (500 grams of beef will only be about 400 grams when ready) hot sauce (choose the best taste)
Peppercorns, sugar, salt, soy sauce, star anise, cinnamon, fragrant, cloves, 50 grams of sesame seeds
1. Cut the boneless fresh beef into large pieces of about 10 grams, put it in the pot and add a little salt to cook until it is seven or eight mature, fish out and cool and cut into large thin slices of 0.2 to 0.3 cm thick;
2. Add an appropriate amount of cooking wine, soy sauce, brown sugar and cinnamon, peppercorns, fennel, ginger slices and other spices wrapped in gauze, boil and add sliced beef slices, cook for 30 minutes on high heat;
3. Drain the water, dry it in an electric oven (or charcoal fire) and eat it, such as poor taste when cooking meat, sprinkle some spice powder, monosodium glutamate and other spices when baking. Beef jerky made with this method has a strong aroma and a good taste.
Practice two
1. Diced beef, do not cut too finely, 1-2 cm square. Mix soy sauce, peppercorns, star anise, cinnamon, fragrant, cloves and other spices for 2 hours and do not put salt;
2. Add water to the pot to heat, boil the water and put in the mixture of diced beef and spices, cook for 20 minutes on high heat and then simmer for 10 minutes on medium heat, the purpose is to remove the fat in the beef grains;
3. Heat the cooking oil in another pot (not too little, the diced beef absorbs oil very badly, otherwise it sticks to the pan) and heat it up, add 3 spoons of sugar to color. Add diced beef, star anise, cloves, peppercorns, stir-fry and add a little soy sauce and hot sauce. Then keep stir-frying, feel really dry put in a little salt, up the pan.
Note: the whole process must not have water, from the beef jerky fished out of the water to control the dry water, after the pot into a sealed jar, eat how much to take, placed in a cool place.
Recipe 3 (Spicy Beef Jerky)
ingredient:
Lean yellow beef 500 g Ginger 15 g.
Vegetable oil 1000 g (actual consumption 150 g) Cooked sesame oil 25 g.
Five-spice powder 5 g Sugar 15 g.
Pepper noodles 5 g Pepper noodles 5 g.
Mash juice 25 g Refined salt 15 g.
MSG 1 g
Production Procedure:
1. Select the lean meat of the hind legs of the cattle, do not stick to raw water, remove the fascia, cut into neat rectangular blocks, and evenly slice into extremely thin large slices of meat. The slices of meat are spread with stir-fried and finely ground salt, rolled into a cylinder, placed in a bamboo basket and placed in a ventilated place to dry the blood. Spread the dried beef on the back of the bamboo basket, put the charcoal on a low fire to dry the water vapor, steam in the cage for half an hour, and then use a knife to cut the beef into 5 cm long and 3 cm wide slices, re-enter the basket and steam for half an hour, take it out and let it cool.
2. Cook the vegetable oil, add a little ginger and peppercorns, and leave the end of the oil pot from the fire. After 10 minutes, put the oil pan on the heat and remove the ginger and peppercorns. Then spread the beef slices evenly with the mash sauce and fry them thoroughly, gently stirring them with a colander as they fry. When the beef slices are fried thoroughly, remove the pan from the mouth of the fire and fish out the beef fillets.
3. Leave 50 grams of cooked oil in the pot, then add mash juice, five-spice powder, sugar, chili noodles, pepper noodles, put in the beef slices and stir-fry well, add MSG, mix the cooked sesame oil well, let it cool and serve.
Easy to problems and solutions:
Lacks a crunchy feel. The entrance does not melt slag. This is a more common problem. This may be that the selection of materials is not refined, and the net lean meat cannot be selected, and the meat contains materials such as fat meat and tendons. To make light shadow beef, you must choose high-grade lean beef; second, you can't remove the fascia during processing; third, the beef slices are cut too thickly; and fourth, the frying temperature and time are not mastered. When handling, the beef slices must be thin and fried thoroughly.
Too many condiments, the host and guest translocation. Light Shadow Beef is a beef-based food supplemented by a variety of spices. However, some shops make lamp shadow beef is not worthy of the name, often more seasoning than the main ingredient, especially the oil pepper is put too much, so as to cover up the crispy feeling of beef, and some do not have the color, aroma, taste and shape of light shadow beef at all.
Recipe 4 (air-dried beef jerky)
Ingredients: Made from select beef on the scalper, using rice dragons, cucumber strips, and gherkin strips (all of which are the meat on the cow's butt).
By-products: salt, green onion, ginger, sugar, peanut oil and other appropriate amounts.
It is first marinated and then air-dried to dry. Because of the special geographical environment of Inner Mongolia, the climate is dry, so it is easy to dry.
1. Remove the fascia from the selected beef and cut the knife into large strips. Salt, shallots, ginger, sugar, etc. are mixed in small bowls and the meat is marinated;
After 2.12 hours, the meat is hung on an iron shelf, placed in a ventilated place, and can be used for 1 to 3 days depending on the degree of air dryness in the region and season. The air in Inner Mongolia is dry, and the air drying time can be used less;
3. Remove the meat strips and cut them into four or five centimeters. Place the wok on the heat and pour peanut oil into the hot pan. When it is 40% hot, add the dried beef and fry for about 3 minutes (the oil temperature is not too high), remove the draining oil;
4. Wait until it is ripe and ready to serve.
Recipe 5 (spiced beef jerky)
Ingredients: beef, green onion, ginger, white wine or cuisine
Accessories: cooked peanuts, cooked sesame seeds, fragrant leaves, cumin, dried hawthorn, cloves, peppercorns, allspice powder, oyster sauce, rock sugar
1. Cut the beef into small pieces, soak in water for 1-2 hours, and change the blisters several times in the middle to remove the blood water;
2. Wash and fish out the beef, put it in the pot, add water and add green onion and ginger slices, and then pour in some white wine;
3. Bring to a boil, after the water is boiling, remove the foam on it, reduce the heat to simmer for 1-1.5 hours, add a little salt when it is simmered for 1 hour, and continue to simmer for a while;
4. When going beef stew, you can prepare spices: take an appropriate amount of cooked peanuts, cooked sesame seeds, fragrant leaves, cumin, dried hawthorn, cloves (2 pieces), peppercorns;
5. Place in a blender and crush;
6. Add some spice powder to the beaten spices;
7. Add oyster sauce and cooked sesame seeds and set aside;
8. Remove the stewed beef and drain;
9. Put the appropriate amount of oil in the pot, pour the beef in, and stir-fry continuously over medium heat;
10. Stir-fry until the moisture is basically dry, it takes about 10 minutes;
11. Serve, set aside;
12. Pour some oil into the pot, add rock sugar, and sauté the sugar color on low heat;
13. Sauté until the rock sugar is dissolved and brown;
14. Pour in the beef and stir-fry so that the sugar color is evenly wrapped around each piece of beef;
15. Add the beaten spices, oyster sauce and cooked sesame seeds, and evenly remake;
16. Remove from the pan.
Tracing the history of beef jerky, as early as Genghis Khan established the Mongol Empire, the Mongol cavalry and beef jerky had an indissoluble relationship, "only drink horse milk, or slaughter sheep for food." As long as there are aquatic plants for horses and herds to eat, the Mongols can be self-sufficient. After a cow is slaughtered, after the 100 kilograms of beef is cold and dried, it is crushed into foam, and only a dozen pounds of meat foam are packed on the back of the body, as long as there is water, it can be drunk. Even if the diet is lacking, you can shoot hunting as a supplement. In combat, the Mongol cavalry relied on horses and herds for their supplies; this greatly reduced the logistical weight of the army's march. Beef jerky played an important role in expeditionary operations. Grassland herders have had the custom of cold sunned beef jerky since ancient times, which is a food for entertaining distinguished guests. Only when distinguished guests come, they are willing to take it out and cook it.