Chinese Food
Homemade spicy beef jerky
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Life is short. Decades pass by; life is long. Nearly ten thousand days linger No matter it's long or short, there are always unforgettable people, feelings, events and tastes in our memory. We can't forget them. First milk, first love, first parents, first success, first failure Too many first time. Too many hard to replace. You will never forget the lover who opened your heart for the first time. No matter the process is sweet or painful, no matter the ending is sad or joyful. When you dream back in the middle of the night, the most clear and fuzzy figure emerges in the hazy. You will never forget the parents who made you feel warm for the first time. Whether they are nagging or silent concern, whether they are blaming teaching or sincere praise. When they are lost, the first one eager to talk is the parents with white temples. You will never forget the first amazing taste. Whether it's delicacy or clearness
Cooking ingredients
Cooking Steps
Step1:Wash beef, remove fascia, soak in water for 1 hour, remove bloo
Step2:Cut beef into strips. Marinate with wine, ginger slices and egg white for 30 minute
Step3:Take a pot to boil water. Cook wine, ginger slices and beef. Drain the bloo
Step4:When the beef is over water, boil the old brine. Put the over water beef into the pot directly. Skim the floating foam. Marinate for 30 minutes
Step5:When the oil is 60% hot, stir fry the star anise, cinnamon, white pepper, fennel, prickly ash and Xiangye on a small fire to get the fragrance
Step6:Let's have some leeks, shallots, onions, ginger slices and garlic. Let's fry them over low heat to get the sauce
Step7:Lower the drained beef strips, fry them slowly on medium heat, stir them continuously and turn over to the fermentation stage, test the temperature at 50 ℃, dry them at low temperature for 3 hours, sprinkle cumin powder and mature white sesame seeds and bake them for a while
Step8:The oil color becomes turbid. Skim off the surface foam in tim
Step9:Turn the small fire and fry slowly for about 120 minutes. During this time, stir continuously and turn over. When the oil color is clear and the beef strip is even brown red, remove it
Step10:In a pot, stir fry the chili oil wel
Step11:Add beef strips. Turn the heat down. Add salt. Stir fry until the oil is drained to 90
Step12:Put it into the oven. Fermentation stage. Test temperature: 50 ℃. Dry at low temperature for 3 hours. Sprinkle cumin powder and mature white sesame and bake for a while
Cooking tips:Luoli baju-1. Beef should be beef jerky. Cut beef horizontally and cut pig vertically. 2. Beef jerky is beef jerky. It's called dry braised beef with curry or other after stewing and stewing. It's called beef jerky or wind blown beef. 3. How can the oven change the temperature standard? You know that 4. I only use salt for seasoning. Because my old brine taste is very good. You yourself Watch to do 5. The beef is soaked, salted, boiled and marinated. Basically, the blood water is purified. The meat is not old and has strong taste. At the same time, it can ensure the quality of your oil and brine. 6. When the beef is just off the oil pan, the oil color becomes turbid because the water in the beef is mixed with oil. After the water is dried, the oil color will recover. The floating foam on the surface is residual impurities. It can be cleaned in time to protect the oil quality. 7 The beef is cut into strips (you can also cut into pieces and thick slices). The surface area of the beef is large. During the frying process, the beef Ben
