Xinlan Hand-made Private Kitchen [homemade Spicy Beef Jerky]——except Wushan is Not A Cloud

Name: Xinlan Hand-made Private Kitchen [homemade Spicy Beef Jerky]——except Wushan is Not A Cloud
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g beef; 500g oil; 50ml Cooking Wine; 2g salt; 10g Chili oil; 1 piece Egg white; Please refer to practice for proper amount spices; Please refer to practice for proper amount vanilla; Some ginger; Some garlic; Some Cumin powder

by Cat's eye

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Life is short, decades have passed; life is long again, hesitating for nearly ten thousand days...
Whether it is long or short, there are always people, feelings, things, and tastes that we can never forget in our memory.
The first milk, the first love, the first parenthood, the first success, the first failure...too many firsts, too many to replace.
You will never forget the lover who opened your heart for the first time, no matter the process is sweet or painful, no matter the ending is sad or joy, when the dream comes back at midnight, the most clear and fuzzy figure emerges in the hazy.
You will never forget the parents who made you feel warm for the first time, whether it's chattering or silently caring, whether it's reproaching or sincerely praising. When hesitating and losing, the first person who wants to talk is the white temples. parents.
You will never forget the taste that surprised you for the first time, whether it is the delicacies of the mountain and the sea or the clear soup, whether it is the dragon, liver and phoenix gall, or the miscellaneous grains from the earthen stove.
...
This beef jerky is the first snack she made for me. Through my improvement and thousands of trial productions, the texture and taste are almost perfect. Instead, it became her favorite snack. Of course, if you want me to make that red beef jerky like a child's face, sorry, no pigment, we can't make it.
No matter how difficult it is to write, I think of Yiren, who is in the middle of the water, and I will never see each other again in this life, and my heart is like a knife. Forgive me for hurriedly closing the pen.
once having seen the best, the rest is not worthwhile looking. "

Xinlan Hand-made Private Kitchen [homemade Spicy Beef Jerky]——except Wushan is Not A Cloud

1. Wash beef, remove fascia, soak in water for 1 hour to remove blood and water for later use

Xinlan Hand-made Private Kitchen [homemade Spicy Beef Jerky]——except Wushan is Not A Cloud recipe

2. Cut beef into strips, add cooking wine, ginger slices, and egg white to marinate for 30 minutes

3. Boil water in a pot, add cooking wine, ginger slices, beef, and purify blood

4. Bring the old brine to a boil while the beef is over water. Put the over-watered beef directly in the marinating pot, remove the froth, and marinate for 30 minutes

5. Sit in a pot and raise the oil. Now star anise, cinnamon, white peppercorns, cumin, pepper, bay leaves, fry at low heat to get the fragrance out of the oil at 60% heat.

6. Add the scallions, shallots, onions, ginger slices, garlic, and fry on low heat to get the sauce

7. Drain the beef strips and fry slowly over medium heat, stirring constantly to turn over

8. The oil color becomes turbid, skim off the surface foam in time

9. Turn to low heat and fry slowly for about 120 minutes. During this time, keep stirring and turning over. When the oil color is clear and the beef strips are uniformly brownish-red, remove them

10. Sit in a wok to get the oil, add the spicy red oil and stir well

11. Add the beef strips, turn to low heat, add salt, and continue to fry until the sauce has dried up to 90%, then start the pan

12. Put it in the oven, ferment, test temperature 50 degrees, dry at low temperature for 3 hours, sprinkle with cumin powder, cooked white sesame seeds and bake for a while

Tips:
Rory Wow:

1. For beef, you should choose beef meat, cut the beef horizontally and cut the pig vertically, you know

2. Beef jerky is beef jerky. The one that is boiled and braised in pure stew is called "dry braised beef with curry or other", and the dried one is called beef jerky or wind-blown beef, you know.

3. Do you know how to change the temperature standard of the oven?

4. I only use salt for the seasoning, because my old brine tastes so good, you can figure it out by yourself

5. The beef is soaked, marinated, boiled, and marinated. Basically, the blood is cleaned out, and the meat is not old and the taste is relatively strong. At the same time, the quality of your oil and brine can be guaranteed.

6. When the beef is just put in the oil pan, the oil color becomes turbid because the moisture in the beef is mixed with the oil. After the moisture is fried, the oil color will return to clear. The froth on the surface is the residual impurities, and it can be skimmed in time to protect the oil. quality

7. Because the beef is cut into strips (you can also cut into chunks and thick slices), the beef has a large surface area, and the beef itself shrinks inconsistently during the frying process, so it must be constantly stirred to turn over, and the range of motion must be relatively large. The oil temperature can be controlled. Secondly, the beef can be heated evenly as much as possible, the coloring is consistent, and it is not burnt or burnt (I don’t believe that if you stop for a minute or two, the surface of the beef must have a darker or lighter color)

8. The shelf life of the finished beef jerky depends on the degree of moisture removal. The less the moisture, the longer it will be stored. I use the method of frying first and then roasting at low temperature. With the appropriate oil temperature and frying time, more than 90% of the moisture can be removed.

9. If all the beef moisture is removed, the finished beef jerky will inevitably have a woody taste, and the meat will be loose and broken. This requires precise control of the oil temperature and the frying time

10. The weight reduction of beef jerky is very serious. 1 catty of beef is about 3 taels of beef jerky, which is not cost-effective, and the production process is very tiring. You must be mentally prepared

11. The good beef jerky taste is neither dry nor dry, not soft or hard, scented, spicy and delicious, much stronger than beef jerky in the supermarket, and the shelf life can be up to half when sealed at room temperature.