Selling points: Air-dried meat, fried to a crispy unique flavor.
Comments:
Air-dried beef is an authentic grassland local dish, a long time ago, in order to make the food for a long time to keep it mildew, people cooked beef and mutton and dried it into dry belts on the body, air-dried beef and some air-dried vegetables were passed down. Nowadays, after generations of improvement, air-dried beef has long become the darling of the table, and restaurants are usually made in large quantities, often as cold dishes.
raw material:
Cowboy lid meat (5 grams here), celery, onion and carrot 200 grams each.
seasoning:
Shaoxing rice wine 200 grams, salt, monosodium glutamate, pepper 50 grams each, chicken essence 60 grams, sugar 40 grams.
Preparation Method:
(1) Remove the tendons from the beef, slice into large slices and then cut into long strips, in order to facilitate drying, it is best not to break.
(2) Cut the carrots and celery into strips, put them in the beef, add the seasonings and mix well, marinate for 8 hours.
(3) After the beef is marinated, hang in a ventilated place to dry, usually it takes 2-3 days, pay attention to be cool, otherwise it is easy to deteriorate, directly affecting the taste of the dish.
(4) The dried cows are steamed in a steamer for 30 minutes until cooked, which is easier to chew.
(5) Let the steamed beef cool, cut into 3 cm long pieces and store in the refrigerator.
(6) When using, put the beef strips into a pot of warm oil and fry until the color is dark red and serve.