1. Remove blood clots, fascia and other inedible parts of the raw meat, and cut into meat strips with a thickness of about 6 mm, a width of 4 to 5 cm, and a length of about 10 cm.
2. Beat the meat strips with a meat hammer, the purpose is to make the meat soft and easy to roll into meat rolls
3. Roll the beaten meat strips into meat rolls
4. Roll the meat into a meat roll, which is convenient to pick up, take the barbecue marinade and water in proportion, mix the two evenly to make the marinating liquid.
5. Add the prepared marinating liquid to the meat rolls, mix them evenly, and place them in the refrigerator freezer to marinate for 4-6 hours to marinate for a delicious taste.
6. Bake the marinated meat rolls in the oven. In order to cook the meat well, we unfold the meat rolls and cut them into small pieces.
7. Temperature: 200°C Time: 5-8 minutes, until the core temperature reaches 80°C, in addition, you can flexibly control the heat and time according to the size of the meat you make.
Tips:Marinating ratio:
Marinade: water: raw meat = 8: 0.5 (cooking wine) 10: 100
Other ingredients:
Cooking wine 0.5 g/100 g raw meat
Water (ice water or cold water) 100g
Recommended baking time:
Beef: 5-8 minutes
The recommended method is to use a sturdy pocket, seal it, and smash it on the table until the juice is absorbed by the meat.
