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How to make Sichuan fresh spicy beef jerky

Ingredients: 600 grams of beef tendon meat, one piece of ginger, one section of green onions, two star anise, one section of cinnamon, four fragrant leaves, some salt, a little cooking wine, a little pepper powder, a little pepper powder, an appropriate amount of cumin powder, an appropriate amount of cooked sesame, a little oil. Cut the ginger into slices and green onions into sections. Put the right amount of water in the pot, add beef, add ginger, green onions, cinnamon, star anise, fragrant leaves, a little cooking wine, bring to the boil. Simmer over low heat for 40 minutes.

Put the salad oil (20g) into the wok and cook until 50% hot. Stir-fry the sliced ginger and onions to taste. Add beef soup, salt and sugar to boil. Heat the beef strips until bright oil. Put chili powder, prickly ash powder, red oil pepper, sesame oil and monosodium glutamate in the pot and mix well, dry and cool on a plate, sprinkle sesame seeds and serve. Features: brownish red color, spicy fresh fragrance, dry fragrance moisturizing dregs.

Sprinkle cumin powder, now grind black pepper, stir-fry chicken essence and serve. At this time, the beef strips are still covered with plastic wrap and stung in the microwave oven for five minutes.

Drunken immortal spicy beef is a delicacy with strong Sichuan flavor, and its production process is complicated and needs to be carefully cooked. The following is the detailed production process of drunken immortal spicy beef: material selection: first of all, to choose fresh beef tendon meat, fresh meat, clear texture, suitable for stewing. At the same time, prepare the necessary accessories, such as ginger, garlic, pepper, dried pepper, fragrant leaves, star anise, cinnamon and other spices.

Spicy beef jerky is generally made through meat selection, slicing, ingredients, pickled meat, boiling, sun-drying, baking and other processes. Choose and buy the pure meat of fat old cattle. The cut piece is 1 cm thick, 3 cm large and 5 cm long. Ingredients such as peanut oil, soy sauce, spices, garlic, sugar, wine, pepper, etc., put raw beef into a pot to boil away the blood water (it does not take long to cook, feel that the blood water is almost enough to boil for a few minutes and then pick up the beef.

The practice of Sichuan spicy beef jerky

The spicy beef jerky is made of yellow cattle tube meat or pocketed meat, cut into large pieces along the grain, and then changed into meat strips connected like a bunch of firecrackers at one end, which is made by yard flavor, pickling, drying, baking, steaming and soft. These ingredients are prepared: beef, oil, soybean paste, red oil hot pot base, cooked sesame, sugar, salt, cumin and cumin, pepper noodles, chili noodles, ginger, dried chili and millet pepper, cinnamon vanilla fruit ingredients.

Prepare beef: wash the beef and drain it with kitchen paper towels. Then cut the beef into long strips, about 0.5 cm thick, and keep it as uniform as possible. Pickled beef: put the cut beef strips into a large bowl, add light soy sauce, soy sauce, cooking wine, sugar, salt, pepper powder, chili powder, minced garlic, ginger and five-spice powder, stir well, let the beef strips completely wrapped in seasoning.

The stewed meat is cut into strips and is basically dry. So when stir-frying, you just need to stir-fry it over a low heat. Stir-fry in the pot for a while, the oil will not be eaten into the meat, to pour out and then pour the sauce. When frying white sesame seeds, chili powder and prickly ash powder, we should pay attention to using low heat so as not to stir-fry the paste. Practice 3, Sichuan spicy beef jerky material cooked beef raw material: ginger, cut into large slices.

The practice of Sichuan spicy beef jerky

Practice 1) cut the beef willow into slices 3 cm in size and 2 mm thick and soak in clean water for 1 hour. Cut green onions into pieces. Slice the ginger and set aside. 2) squeeze the water out of the sliced beef with your hands and pour out the blood. Put it in a box, add chopped onions and sliced ginger, pour in cooking wine and 1 amp 2 teaspoons salt (be sure to put less, as well as seasoning when stir-frying), marinate for 30 minutes.

Cut the cooked beef into 5 cm long and 0.8 cm thick strips, put them in a bowl, mix well with salt, scallion and Shao wine, and marinate for 15 minutes. (2) set the wok over a high heat, add the salad oil and cook until 70% hot, add the beef strips and deep-fry the crisp, remove and drain the oil. (3) reheat the wok, add salad oil (20 grams) to 50% heat, stir-fry sliced ginger and green onions, add beef soup, salt and sugar to boil, heat beef strips until bright oil.

The production method of beef jerky is often simple 2 Sichuan spicy beef jerky ingredients: beef one and a half jin, stewed bag, onion, ginger, garlic, food wine, dried pepper, chili noodle, pepper noodle, chicken essence, ice sugar, five-spice powder, white pepper powder, sesame oil, white cooked sesame, Pixian bean paste practice: 1: beef soak two hours in advance, change water several times, soak out blood as much as possible.

How to make spicy beef with authentic Sichuan flavor

1, material selection: first of all, to choose fresh beef tendon meat, fresh meat, clear texture, suitable for stewing. At the same time, prepare the necessary accessories, such as ginger, garlic, pepper, dried pepper, fragrant leaves, star anise, cinnamon and other spices. Cut into pieces: cut the beef tendon meat into medium-sized pieces to make it easier to taste when cooking. Boiling water: blanch the cut beef in boiling water to remove blood and impurities and make the meat more fresh and tender.

2. Ingredients: 600 grams of beef tendon meat, one piece of ginger, one section of green onion, two pieces of star anise, one section of cinnamon, four pieces of incense leaves, some salt, a little cooking wine, a little pepper powder, a little pepper powder, an appropriate amount of cumin powder, an appropriate amount of cooked sesame seeds, a little oil. Cut the ginger into slices and green onions into sections. Put the right amount of water in the pot, add beef, add ginger, green onions, cinnamon, star anise, fragrant leaves, a little cooking wine, bring to the boil. Simmer over low heat for 40 minutes.

3. Prepare beef: wash the beef and dry it with kitchen paper towels. Then cut the beef into long strips, about 0.5 cm thick, and keep it as uniform as possible. Pickled beef: add chopped ginger, garlic and chopped onions to the beef strips, then add soy sauce, soy sauce, cooking wine, sugar, salt and half pepper powder and chili powder, stir well and let the beef strips completely wrapped in seasoning.

4. When slicing beef, cut according to the texture of the meat, so that the beef jerky tastes better. The longer the pickling time, the more delicious the beef jerky, but it should not be too long, lest the meat will become too salty. In the process of roasting, we should pay attention to observe the changes of beef jerky to prevent burning. If you don't have an oven, you can also use a food dehydrator or dry naturally in the sun (it takes a long time and pay attention to hygiene and insect control).

How do beginners make Sichuan spicy beef jerky?

1. Pickled beef: put the cut beef strips into a large bowl, add light soy sauce, soy sauce, cooking wine, sugar, salt, pepper powder, chili powder, minced garlic, ginger and five spice powder, stir well, let the beef strips completely wrapped in seasoning. Then cover with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight, so that the meat can fully absorb the seasoning. Dried beef: take out the pickled beef strips and use kitchen paper towels to absorb excess moisture again.

2. Ingredients: 600 grams of beef tendon meat, one piece of ginger, one section of green onion, two pieces of star anise, one section of cinnamon, four pieces of incense leaves, some salt, a little cooking wine, a little pepper powder, a little pepper powder, an appropriate amount of cumin powder, an appropriate amount of cooked sesame seeds, a little oil. Cut the ginger into slices and green onions into sections. Put the right amount of water in the pot, add beef, add ginger, green onions, cinnamon, star anise, fragrant leaves, a little cooking wine, bring to the boil. Simmer over low heat for 40 minutes.

3, original stewed beef, cold boiled beef, 2 tablespoons light soy sauce + 1 tablespoon soy sauce + 1 tablespoon cooking wine + 20 grams of salt, throw out the blood foam. Cut strips, thick and thin little fingers, preheat the air fryer at 200 °for 5 minutes, put the beef strips into the air fryer, set 200 °10-15 minutes, take out the shaking ~ shake halfway, let the beef strips heat evenly, preferably fried dry, the taste will be good. It's healthier than frying.

4. production procedure: select pure lean meat on the hind legs of fine yellow cattle, do not touch unboiled water, remove fascia, trim into neat cubes, and evenly slice into very thin slices of meat. Spread the sliced meat with stir-fried and ground salt, roll it into a cylinder, put it in a bamboo Kei and place it in a ventilated place to dry the blood.

How to make Sichuan spicy jerky and how to do it well

1. Prepare beef: wash the beef and dry it with kitchen paper towels. Then cut the beef into long strips, about 0.5 cm thick, and keep it as uniform as possible. Pickled beef: add chopped ginger, garlic and chopped onions to the beef strips, then add soy sauce, soy sauce, cooking wine, sugar, salt and half pepper powder and chili powder, stir well and let the beef strips completely wrapped in seasoning.

2. The taste is spicy and delicious, and the sliced meat is tough to chew, but it is not old or firewood. It can be used for food and wine, as well as daily snacks. Take-out, give-away, all very good. * * you can make more each time, put it in a fresh-keeping box and refrigerate it in the refrigerator for at least 15 days. * * if you want to taste more Sichuan, it is recommended to use Sichuan Dahongpao Zanthoxylum bungeanum. You can also increase or decrease the amount of pepper and pepper according to your personal preference. But the proportion should be kept at 1:1.

3. Beef handling: wash the beef and dry it with kitchen paper towels. Then cut the beef into long strips, about 0.3-0.5 cm thick, and keep it as uniform as possible. Pickled beef: put the cut beef strips into a large bowl, add light soy sauce, soy sauce, cooking wine, sugar, salt, pepper powder, chili powder, minced garlic, ginger and five-spice powder, stir well, let the beef strips completely wrapped in seasoning.

4. Ingredients: 600 grams of beef tendon meat, one piece of ginger, one section of green onion, two pieces of star anise, one section of cinnamon, four pieces of incense leaves, some salt, a little cooking wine, a little pepper powder, a little pepper powder, an appropriate amount of cumin powder, an appropriate amount of cooked sesame seeds, a little oil. Cut the ginger into slices and green onions into sections. Put the right amount of water in the pot, add beef, add ginger, green onions, cinnamon, star anise, fragrant leaves, a little cooking wine, bring to the boil. Simmer over low heat for 40 minutes.

5. First of all, choose beef buttocks and try not to have stems! Step 2: shred, boil water and remove blood.