Spicy beef jerky

“人生是短暂的,数十年弹指而过;人生又是漫长的,近万日踌躇徘徊……
不管是漫长还是短暂,记忆中总有那挥之不去刻骨铭心的人、情、 Things and tastes make us unforgettable.
The first bite of milk, the first love, the first parents, the first success, the first failure … too many for the first time, too many difficulties Replacement.
You can never forget the first time you opened your heart, whether the process is sweet or painful, whether the ending is sad or joyful, when the midnight dream returns, the most clear and blurred in the haze is clear and blurred. Figure.
You can never forget the first time the parents who make you feel warm for the first time, whether it is fluttering or silent, whether it is blame or sincere praise. Those two white parents.
You will never forget the first time that made you amazing. Whether it is a mountain, a seafood or a clear soup, whether it is a dragon liver, phoenix or soil stoves It’s not the taste in that memory.

This beef jerky is the first snack she made for me. After I improved, the taste and taste of thousands of times are close to perfect. Instead She used to like the snacks most. Of course, if you want me to make the kind of beef jerky like a child’s face, sorry, no pigment, we can’t make it. In the central government, this life does not meet each other, the heart is like a knife cut. Herbasus collects the pen, forgive me.
It used to be difficult to be water, except Wushan is not cloud. \”

The details of the ingredients

[ 123] Main ingredients

Beef

500 grams

  • Auxiliary materials

Oil

500g

  • ingredients
50ml

Salt

    2 grams

  • Spicy Oil
  • 10 grams

  • Egg Ton 1 One
  • Spices For details, see the method
  • Vanilla For details, see the practice
  • Ginger A moderate amount [ 123]
  • Garlic seeds

  • Affairs
  • Cumin powder

  • Affairs

] Salted fresh flavor

Fried process

  • A few hours of time
  • Advanced difficulty
  • Step of self -made spicy beef jerky

[

[ 123]
  • 1
    Wash beef, fascia, soak water for 1 hour to remove blood and water 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:1
    [ 123]

    2

  • Cut the beef, add cooking wine, ginger slices, and egg white for 30 minutes

  • 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:2

    [123 ] 3

    Boil water in the pot, add cooking wine, ginger slices, beef, net blood water

  • 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:3
    4

    Beef Boil the old brine while passing the water. The beef that is out of the water directly puts directly into the brine pot, and the foam is cleared. For 30 minutes

  • 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:4 [ 123] 5

    Take the oil at the pan, the oil temperature is 60 % hot, the moment the octagonal, the cinnamon, the white pepper, the cumin, the pepper, the fragrant leaves, the flavor of the small fire is removed

    [ 123]

  • 6 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:5 Lower onion segments, green onions, onions, ginger slices, garlic, fried incense juice in low heat
    [ 123]

  • 7
    The beef strip drained with water, slowly fry medium heat, constantly stir over 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:6
    [ 123]

    8

  • The oil color becomes turbid, and the surface floating foam is properly removed in time

  • 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:7

    9 [ 123] Slowly fry the fire for about 120 minutes. During the period, stirring and turning over, when the oil color is clear, the beef strip is uniform brown red color, remove it

  • 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:8 [ 123]
    10

    Sit in the pot to get oil, stir -fry the red oil in the lower spicy seeds

  • 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:9 11 [123 ] Lower beef strips, turn low heat, lower salt, keep frying until the oil juice is dried until 90 %, and the pot

  • 12

  • In the oven, fermentation file, test temperature of 50 degrees, low temperature dried for 3 hours, and bake slices of cumin powder, cooked white sesame seeds
    心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:10
    Tips

    Rocky Bar:

    1. Beef should choose beef -scholes,Hengsu beef cuts the pig, you know

  • 2. Beef jerky is beef jerky. Blowing beef, you know

  • 3. How to change the temperature standard for the oven, let’s know
    4. Seasoning me only to use salt, because my old brine tastes enough, you look at it 心蓝手制私房菜【自制香辣牛肉干】——除却巫山不是云的做法步骤:11 5. Beef. The four processes of bubbles, pickling, cooking, and halogen are basically clean and water -water, and the meat quality is not old, and the taste is strong. At the same time, the quality of your oil and brine can be guaranteed

    6. When the beef was put in the oil pan, the oil color is the oil color, and the oil color is the oil color. The turbidity is because the water in the beef is mixed with oil, and the oil color will be brightened after the water fry. (You can also cut pieces and cut thick slices). The surface area of \u200b\u200bthe beef is large. During the fried process, the beef itself contracted the same degree, so it must be continuously stirred and turned over. You can make the beef uniformly heated as much as possible, the color is consistent, and you do n’t have to be overwhelmed (do n’t believe you stop for a minute or two to see, the color of the beef surface must be deep and shallow)

    8. Beef jerky products have a long and short shelf life, depending on depending on it, depending on it, depending on it depends The degree of moisture removal, the less the moisture is preserved, the method of frying first and then low -temperature baking, with the suitable oil and baking time, you can remove about 90%of the moisture

    9. Dry finished products must have a firewood, and the meat is easy to loosen and crushed. This requires precise control of the mild oil and fried time

    10. The weight of beef is very serious. Moreover, the production process is very tiring, so be mentally prepared

    11. This good beef jerky taste is not dry or dry, not soft and hard, fragrant and delicious The sealing shelf life can reach half

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