Sichuan's "beef jerky" has a long history, with "Dengying beef jerky" the most famous, it is Sichuan Da County famous snacks. According to legend, the story of Dengying beef has a history of thousands of years, and later, the improved production process has a history of more than 100 years. It is a classic masterpiece that represents my country's food culture. It pushes traditional Chinese cooking skills to the extreme and is also one of Sichuan's representative dishes.
"Dengying Beef", the treasure of beef jerky, is famous all over the country and at home and abroad. It is a classic Sichuan food worth learning, studying and tasting. However, when making at home, due to the difficulties of conditions and technology, it is generally difficult to succeed without superb skills.
The traditional craft of making "Dengying Beef" is to choose the best beef hind leg meat, first slice it into large thin slices and marinate it, then spread the slices and stick it on a bamboo wok specially woven for making Dengying Beef, dry it, bake it over charcoal fire, and finally fry it. The production craftsmanship is very particular, and these methods are difficult to popularize in the family.
There are different methods of making beef jerky across Sichuan, but the processing technology is generally the same. The production of a lantern shadow beef takes more than a day and is very time-consuming! But generally good beef jerky doesn't take so long. Today, the one made is a beef jerky made by Da Chao Shao several years ago under the guidance of an old Sichuan chef. Although the transparency is not enough, the crispy is very delicious. This beef jerky is very suitable for making at home. It is great for you to use it to entertain guests and drink as snacks! The production process is much simpler in terms of links and is easy to use. The specific practices are as follows;
spicy beef jerky
By ArnoldoHintz
Recipe Recommendations
- onion 40 grams
- ginger slices 20 grams
- Angelica dahurica 2 grams
- nutmeg 2 grams
- cinnamon 3 grams
- geranyl 1 tablet
- grass fruit 1 piece
- Fructus amomi 2 capsules
- octagonal 2 pieces
- clove 1 grams
- dried chili of 10
- tangerine peel 一大块 5 grams
- yellow wine 20 grams
- salt 10 grams
- white sugar 20 grams
- balsamic vinegar 20 grams
- soy sauce 10 grams
- chicken powder 2 grams
- pepper 1 grams
- chili powder 1 grams
- cooked sesame appropriate amount
Steps for spicy beef jerky
1
A piece of beef hind leg meat, green onion, ginger slices, angelica root, cold ginger, nutmeg, cinnamon, fragrant leaves, tsaoko fruit, amomum villosum, star anise, cloves, dried peppers, dried tangerine peel, yellow wine, salt, white sugar, balsamic vinegar, soy sauce, chicken powder, pepper powder, chili powder, cooked sesame seeds, cooking oil.
2
Smash tsaoko, cinnamon, etc., divide the spices, onions, ginger, etc. into two portions, and put one portion into the beef as a marinade.
3
Fresh beef should not be washed and pickled directly. Add spices, onion, ginger, salt, white sugar, chicken powder, pepper, chili powder, a little soy sauce and rice wine to the meat and mix well. Then wrap the container with plastic wrap and place it in the refrigerator. Refrigerate and marinate for more than 10 hours.
4
Remove the beef after marinating. Do not throw away the spices used to marinate the beef and the onion and ginger soup inside. Leave it for later use. Pick out the marinated beef, place it on a plate, place it on a cage and steam for 25-30 minutes.
5
Remove the beef after steaming, decant the soup that overflows from the steamed beef, and leave it with the marinade.
6
Allow the steamed beef to cool and dry through, and then cut it into thin slices with a knife-top knife.
7
Heat the oil pan until it is 60% hot, add the beef slices and fry them. Deep-fry the beef slices until amber color and remove them. Remember not to fry them.
8
Leave the bottom oil in the pan and add the other half of the spices, onion, ginger, tangerine peel, pepper, etc., and fry until fragrant, then add the marinade and the soup from steamed beef.
9
Add rice wine, 1 tablespoon of white sugar and balsamic vinegar into the pan.
10
Pour in the fried beef into the soup and cook for 5 minutes, then pick out the beef.
11
Then remove all the spices from the pan.
12
Add in the beef jerky again and cook for 5 minutes and drain the juice over high heat.
13
Collect the soup until the water evaporates and becomes sticky, and then you can be taken out of the pan and plate.
14
Sprinkle a little cooked sesame seeds into it and serve.spicy beef jerky Make Tips
Characteristics of this dish: red, bright and oily color, clear and moist under the lamp, spicy, delicious and tempting, crispy and fragrant into dregs at the entrance, moderate sweet, sour, fresh and spicy, and excellent for a grand banquet and a small drink! Warm tips: 1. To make fresh beef jerky, choose tender beef with fine texture. Do not wash it, otherwise the effect will be poor. The hemoglobin in the beef can play a good role in replenishing iron. It is best to weigh half a catty each piece of fresh beef. Don't cut it into small pieces. 2. The marinating time must be longer to taste more. 3. The steaming time must not be too long, as long as it is cut off, and generally it should not exceed 30 minutes. 4. If you have a thin slice knife at home, cut the beef that has been cut off and cut off into large slices of 1 mm thick. The beef jerky produced can be better than the lantern shadow beef, haha! My knife is not fast and it doesn't cut so thin. I have done it before and the effect is very good. It's great! In addition, be sure to slice with a knife, and not cut along the lines of the meat, so it will not be crispy. It will taste bad when it is stuffed with teeth. It will taste delicious if you chew it gently into the mouth and make it crispy dregs. It will taste delicious! That oily and crispy feeling is very wonderful! This home-made "Sichuan Spicy Beef Jerky" is ready. The taste and taste are great! There is absolutely no feeling like the skin of the skin has collapsed. It is very crispy, fragrant and delicious for your reference!