Homemade spicy beef
By VicentaLakin
You haven't cooked your own beef in years, you used to make a little beef every year when it was cheap, and then it was expensive. The niece loves beef jerky, and the sister gave hundreds of dollars to make a little. I think a lot of people on the Internet cut the veal strips and cooked them up or fried them. I'm used to getting halogenated and sliced and baked. The halogenation method is similar to the normal halogenated beef, which means that the spices are less, and the sugars are more frequent without the sauce. I've got a oxen, a little bit of tweed, and I've been eating it the last time I baked. Those who don't have the money can use the ridges to taste better。
Recipe Recommendations
- beef tendon 5 pounds
- cumin powder appropriate amount
- chili powder appropriate amount
- pepper appropriate amount
- corn oil appropriate amount
- Jiang few slices
- dried chili of 5
- octagonal of 2
- geranyl 5 pieces
- grass fruit one
- salt 30 grams
- rock sugar 50 grams
- cooking wine 15 grams
- sweet sauce 1 tablespoon
- bean paste 1 tablespoon
- oyster sauce 2 tablespoons
- slightly spicy
- roast
- several hours
- simple
Steps for Homemade spicy beef
1
Beef slit in a few large strips, soaking water. The water becomes red, and the water changes until it clears。
2
Put beef in the pressure pan and add fresh beef water。
3
Add ginger chips, dry peppers, eight horns, vanilla leaves, berries, ice cream and salt, and wine。
4
Add a spoonful of noodle sauce。
5
Add a spoonful of soy sauce。
6
Add two spoon oils。
7
We'll mix it all up. Pick a high-pressure cooker for the cattle and goat menu。
8
Get the roast beef out of the dry。
9
Cut the beef by about five millimeters. Or cut the strips, with texture。
10
It's not like I'm going to have to go to school. Too much easy to bake。
11
Add one-two spoons of corn oil, blend。
12
(c) Acoustic boilers or ovens of 160-180 degrees dry water. Five minutes to flip over。
13
You can dry it slowly with a small fire that doesn't stick。
14
Let's dry the roasted beef, seal it and finish it as soon as possible。Homemade spicy beef Make Tips
1. Motion can be adapted to its own preferences. Those who like black pepper can end up with some black pepper shredded. It's a little thicker. It's too thin. It doesn't matter if the slices follow the texture. Unlike roast beef, it cuts across. Three, the roasted beef is better than the drying of the pan, and the drying of the pan is harder. The ratio of fresh beef to dried beef is approximately 3:1 and 70% dry beef is the best, but is prone to bad hair and 90% dry beef is kept for long periods, but it tastes a little tough. Let's decide on the dry-wet status of beef。