Spicy beef jerky
By VicentaLakin
Beef dry contains a variety of minerals and amino acids needed for humans, which maintain both the taste of beef for chewing and the constant quality. Buying fresh beef to make its own beef jerky is not only a domestic snack, but also a treat for good friends。
Recipe Recommendations
- beef 1000g
- onion half a
- green onions 1 piece
- shallots 2 pieces
- ginger and garlic 15g
- chili of 10
- pepper 5g
- cumin 5g
- octagonal of 3
- Baikou of 2
- chili noodles 15g
- sesame appropriate amount
- soy sauce 1 spoon
- pepper oil 1 spoon
- cooking wine 2 spoons
- white sugar 1 spoon
- spiced powder appropriate amount
- pepper powder appropriate amount
Steps for Spicy beef jerky
1
The first step is to wash the various ingredients in blood water, cut the beef in half a pound of pieces into the pot, add cold water over the surface, burn with salt and a proper amount of wine, and at the beginning the water will appear white, and the foam will begin to appear, and in the process the foam will be removed, the water will be burned and the color will turn off。
2
Step 2: Cut beef and wash it clean and strip it, and the beef bars are probably thicker and too thick to taste. Since beef is usually thicker, and it is not easy to boil all of it with deblooded water, it is still a little red in the middle but has little impact. The beef is cut and left behind。
3
Part III: The spice first pours vegetable oil (the best peanut oil and the best beef jerky made), and the amount of peanut oil is not small because of the final need for fried beef, and it is advisable to avoid beef. It will normally take more than 40 minutes for the pre-positioned onions, onions, onions and garlic to be cooked together in the pot, until the color of the material becomes yellow, with peppers and peppers, which should be washed up before the oil can quickly become rags. When the onion turns golden, it'll turn off the fire. All the cooking materials are extracted from the pot, and as much oil as possible is pumped out of the cooking oil, leaving the bottom oil for beef fried。
4
In mid-to-medium fire, when the oil warms down to about two minutes of spices, such as an eight-point twirl, and then cut down to roast beef, when all the beef changes in color, with high sauce and a proper amount of butter to continue to boil, slowly as the water evaporates and the oil in the pot increases, the process is about half an hour or so, when the calibration does not dry the beef too dry until the beef is as hard as you like。
5
Last season. Just get some extra oil out of the pot and leave some bottom oil. Light a little fire with a spoon of soy sauce, salt, a spoon of sugar. After a few days of defoliation, the pepper is even, the pepper is flat, and it is suggested that it should be added several times, depending on what you like, to the extent you like. It's hot, it's hot, it's hot。Spicy beef jerky Make Tips
1. The key to making beef jerky is the fire, which is always adjusted to the situation in the pot to avoid a pan. 2. The whole process of making beef drys is longer and takes approximately five hours from the beginning of deblooding to the end of the boiler。