Homemade spicy beef
By VicentaLakin
The beef jerky that I share today is dryed with a home dryer, which is simple and particularly delicious, and which can be controlled according to its own preferences, thus serving the needs of different people. Just keep the dry temperature and time under control, you can make super delicious beef jerky。
Recipe Recommendations
- beef 750 grams
- oil appropriate amount
- rock sugar 4 pieces
- Jiang 2 tablets
- onion 4 segments
- octagonal one
- geranyl 1 tablet
- cinnamon 1 block
- pepper 20 grains
- dried chili of 2
- Very fresh. 2 tablespoons
- soy sauce 2 tablespoons
- qingshui appropriate amount
- salt appropriate amount
- chili powder appropriate amount
- cumin powder appropriate amount
- slightly spicy
- other
- several hours
- ordinary
Steps for Homemade spicy beef
1
Prepare the beef, cut it into bigger strips, bathe it with water for half an hour, then the beef bar becomes the right size after cooking and drying, boiled beef bar under the water, boiled beef for three minutes after opening the pot, turned beef to the fire, shut down the fire, pulled beef out, flushed the surface with fresh water。
2
The preparation is ready for the next “cooking”, which I use today is a casserole, which, if it is not possible to use an electric pressure pot or a frying pan, can be chosen according to the circumstances of the case. The casserole boils a little bit, pours the oil, drops the ice cream, drops the onions, geysers, eight horns, peppers, fragrances, dry peppers, and falls into the beef bar。
3
Add the old and the very fresh sauce to the top, and add fresh water to the stew for about 40 minutes, then salt it, and then boil it up for about 20 minutes, so that the salt can be used more than the normal stew, and then the salt will be lost。
4
And when the roasted beef bars are made, they can start "scrambling" with hot oil, hot oil, powdered peppers, scrambled peppers, scrambled beef bars. The amount of peppers can be population-like, I can't put it much, I can't eat spicy。
5
I'll be able to make a final “drying” when I'm done. I'm using a home dryer today to put the beef bar evenly on the net, dryer without preheating, dryer in the dryer, 50 degrees of temperature, dryer for six hours, and wait patiently for the oven to come out。
6
Time is up, the net rack is removed, the beef dryer is cooled, and if there is a shut-off, each beef dryer can be kept in a vacuum and can be easily eaten。
7
The size fits。
8
Seeing the effect of drying for six hours is more dry, and if you do not like too dry, you can reduce drying time if you want to, you can also open the dryer。
9
Done。