Inner Mongolian beef jerky
By VicentaLakin
Barbecue should be the first way to cook for humans, and the barbecue food is super good, but now the barbecue meat is not healthy, so we can eat some vegetables and sour fruit and garlic. The roasted beef will shrink by about half, suggesting two dishes at a time。
Recipe Recommendations
- beef 700g
- geranyl appropriate amount
- chili noodles appropriate amount
- cooking wine appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- cumin appropriate amount
- cumin noodles appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
Steps for Inner Mongolian beef jerky
1
Beef's got to be good, slashed, roasted much smaller, too thin and hard
2
i do this: eight horns of spices boil for two minutes, cool it down to liquids and flour, and put beef bars in ps: if it's light, not much salt, because it's salty after roasting
3
Refrigerator picks at least two hours
4
It's a bit of a secret
5
If you like your chili as much as I do, you're gonna have to put some face and pepper paste on the plate and roast it in the meat
6
I put it on top, 190 degrees for 15 to 20 minutes, and each one has a different power
7
This is what it looks like in about 20 minutes, turn over and bake for 15 minutes, and if you like to eat fresh, you can bake for 5-10 minutes on the second。
8
It's a bit fat
9
It smells good
10
Done
11
That's itInner Mongolian beef jerky Make Tips
When cutting the beef, if you cut it along the texture, you can tear it into bits when you eat it. If you cut it horizontally, it will be easier to bite. Baking time can also be based on personal preference. Some are cut thicker and some are cut thinner, so that both tender and competitive ones can be available in the stove.