The wind blows the beef dry
By VicentaLakin
I went out to buy vegetables, I met a young man who sold beef, bought a bun, used to be a spicy beef jerky, a fry, and in two or three months I wanted to go to 318, and I wanted to change my taste, do a blow job, tear a beef jerky, make it easy to carry it on the road, and this square was looking for a long time, trying to do it once. You have to dry your beef jerky. Don't go in the oven, or it's really different。
Recipe Recommendations
- yak meat 2000g
- green onions 50g
- laojiang 50g
- onion 200g
- coriander 30g
- Erjingtiao 40g
- orange peel 20g
- garlic 40g
- salt 15g
- white pepper 4g
- chicken essence 5g
- sugar 25g
- shisanxiang 4g
- pepper powder 5g
- alkali 1g
- yellow wine 10g
- soy sauce 10g
- oyster sauce 10g
Steps for The wind blows the beef dry
1
A condensed, dry, waterless beef, which needs to be sprouted。
2
It's thick, it's ciphered, it's cut as long as possible along the line, and it's easier to tear behind。
3
A thick piece is cut into a long strip。
4
There's a lot of bands, they have to be taken off, put them on their own and burn them together when they buy beef。
5
Ah, the flesh that is not covered is beautiful, and I am not watered, and the dry meat is not easily tanned。
6
50 g onion cut-off, old ginger 50 g cut-off, onion 200 g cut-off, cuisine 30 g cut-off, two chords of 40 g cut-off, orange skin 20 g torn up, garlic 40 g torn-up, all placed in a bowl with beef bars。
7
it is then inserted in salt 15g, white pepper 4g, chicken concentrate 5g, sugar 25g, xenon 4g, pepper powder 5g, base 1g, yellow wine 10g, raw smoke 10g and platinum 10g。
8
Put on one-time gloves, hand-stamp them, grab them for a while, for at least 10 minutes, and then seal them with a membrane, and put them in freezer, at least for two days and two nights, to make them taste good, remember to turn them around。
9
Picked beef two days later, smells good。
10
Hanged up, partially broken strips fixed with toothpicks。
11
Lean to the cool air。
12
For about five to seven days, depending on the size of the meat strip, it's just a little soft or dry。
13
You can take it off if it's dry。
14
Cutting around five centimeters with scissors。
15
It's about forty-five minutes after it's in the water。
16
Two to three days after taking it out, dry up the water, take a small bag of vacuums and keep it in the fridge, and eat for a while。The wind blows the beef dry Make Tips
if it's spicy, plus paprika 25g, paprika 25g, paprika 25g and paprika 2g。