The beef jerky sold outside is too dry and hard, and those with bad teeth don't dare to ask about it. What a pity!
Recently, I accidentally got a secret recipe from an expert and tried it myself. It is really extraordinary. It tastes thick, has a tough and chewy taste but not hard. It can be eaten by the elderly and children. If you send it out, you can share it.
spicy beef jerky
Recipe Recommendations
- white sesame appropriate amount
- dried chili appropriate amount
- celery appropriate amount
- rock sugar appropriate amount
- shisanxiang appropriate amount
- ginger slices appropriate amount
- green onions appropriate amount
- cumin appropriate amount
- cooking wine appropriate amount
- pepper noodles appropriate amount
- chili noodles appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- medium spice
- fried
- an hour
- ordinary
Steps for spicy beef jerky
1
Prepare seasonings.
2
Prepare seasonings.
3
Prepare seasonings.
4
Prepare seasonings.
5
Prepare seasonings.
6
Select the sirloin or loin willow, remove the fascia, cut large pieces as thick as the little finger, cut into as large pieces as the meat is, add green onions (segments), celery (segments), ginger slices, cumin and cooking wine, mix well, marinate for 24 hours. Wash the marinated beef with clean water and carefully remove the marinated seasonings, especially cumin. Boil water in a large pot, and blanch the beef with water after the water is boiled. The main purpose is to remove blood and avoid getting stuck in the pan when frying later. Boil the beef until it is about 6 minutes cooked (5 to 6 minutes after opening the pan), remove it and filter the water. Take advantage of the time while cooking the beef, wash the sesame seeds and stir fry until fragrant.
7
Cut the beef into thick strips of the same thickness, and heat up the oil pan (preferably Sichuan vegetable oil). The amount of oil is generally 1: 0.7. One pound of meat requires almost seven taels of oil. After frying, add dry peppers, dry pepper, ginger slices and appropriate amount of salt, and fry slightly.
8
Change to stir-fry the beef strips under low heat. The process is relatively long, so you must be patient and stir-fry slowly. Until there was no large amount of water vapor coming out of the pot, the color of the beef was slightly yellow. I began to pay attention to the hardness of the meat strips and controlled the hardness requirements according to personal taste. If I liked it to be dry, hard and chewy, I would stir-fry it for a while, and if I ate it for the elderly and children, it would be slightly softer.
9
During the stir-fried beef process, mix the seasonings in the later stage of processing, beat the rock sugar into powder, add soy sauce, 23 fragrant powder (master it yourself, add more if the taste is heavy, usually 15 grams of 5 kilograms of beef), and monosodium glutamate, stir well. The hardness of the beef feels right, turn off the heat, add the post-mixing seasoning, chili noodles (appropriate amount), pepper noodles (appropriate amount), and white sesame seeds and mix well.
10
Just take it out of the pot and put it in a clean container!