The color is ruddy and tender, reddish brown or brown, and the lean meat is peach-red. The cut surface is shiny, fragrant, thin but not firewood, crisp but not cotton, moderately salty and light, with a long aftertaste, unique flavor, rich nutrition and storage resistance. Its protein content is as high as 65% ~ 87%. It is a food with high protein and low fat. It can strengthen spleen and qi, benefit five internal organs, benefit essence and blood, and strengthen bones and muscles. Known as "beef benefiting qi, which has the same effect as astragalus", it has a certain dietotherapy effect.
Beef is the second largest meat food in China, second only to pork. Beef is delicious because of its high protein content and low fat content.
Spiced beef jerky
It is deeply loved by people and enjoys the reputation of "being favored in meat". Beef jerky is beef jerky, which is preserved with beef. Dried beef contains a variety of minerals and amino acids needed by human body, which not only maintains the chewiness of beef, but also does not deteriorate for a long time.
First of all, we should choose the best raw materials, followed by the production process and production time, and the sunshine time should be considered when beef jerky is dried. All procedures should be strictly controlled.
If you want to eat delicious beef jerky, don't forget that there is a small shop that deals in beef jerky from pasture. It tastes pure and smells good.
The origin of fried beef jerky
Tracing back to the history of beef jerky, as early as Genghis Khan established the Mongolian Empire, Mongolian cavalry had an indissoluble bond with beef jerky. "In and out [1], only drink horse milk or slaughter sheep for food. As long as there are aquatic plants for the horses to eat, the Mongols can be self-sufficient. After a cow is slaughtered, 100 kg of beef is dried and ground into foam, and only 10 kg of meat foam is put on the back of the bag, so you can drink it as long as there is water. Even if it is temporarily lacking, it can be supplemented by shooting. In the battle, Mongolian cavalry is fed by horses; This greatly reduced the logistical support for the army's March. Beef jerky plays an important role in expeditionary operations.
Grassland herders have the custom of drying beef jerky since ancient times, which is the food for entertaining guests. Only when distinguished guests come will they be willing to cook.
Edit this paragraph back to the table of contents beef jerky-method of making beef jerky 1 raw materials:
500 grams of fresh beef (it doesn't matter how much, but first tell everyone that 500 grams of beef will only be about 400 grams) Hot sauce (the hot sauce of local specialties is different, so I can't introduce it now, I hope MM will try more and choose the best taste) Pepper powder sugar salt soy sauce octagonal cinnamon fragrant cloves a little others: 50 grams of sesame seeds.
Exercise:
Beef jerky on the market is expensive, and some are of poor quality, so you can make it yourself. The method is as follows: the fresh beef without bone is cut into large pieces of about kilograms, put into a pot, add a little salt and cook until it is 70-80% mature, take it out and cool it, and then cut into large pieces with a thickness of 0.2-0.3 cm. Add a proper amount of cooking wine, soy sauce, brown sugar and spices such as cinnamon, pepper, fennel and ginger wrapped in gauze into the soup pot, bring to a boil, add beef slices, cook for 30 minutes with strong fire, remove and drain, and put them in an electric oven (or charcoal fire) for drying. If the cooked meat tastes bad, sprinkle some spices such as spiced powder and monosodium glutamate when roasting. The beef jerky made by this method has strong flavor and good taste.
Beef jerky has high protein content and low fat content; Easy to preserve, convenient to eat, and deeply loved by modern people. However, the traditional production process has many problems, such as rough taste, more crumbs and short shelf life. This paper introduces a new formula and its preparation method.
1. Dice the beef, don't cut it too thin, 1-2 cm square is OK. Marinate with soy sauce, pepper powder, star anise, cinnamon and clove for 2 hours without salt.
Make beef jerky
2. Heat the pot with water. When the water boils, add the mixture of diced beef and spices, cook for 20 minutes on high fire, and stew for 10 minute on medium fire. The purpose is to remove fat from beef.
3. Heat the cooking oil in another pot (not too little, the diced beef absorbs more oil, otherwise it will stick to the pot), and add 3 tablespoons of sugar to improve. Add diced beef, star anise, clove (I don't just mean soaking together) and pepper powder. After stir-frying, add a little soy sauce and hot sauce .. then stir-fry and stir-fry, it feels really dry. Add a little salt.
Note: there must be no water during the whole journey. Take the beef jerky out of the water, control the moisture, put it in a sealed jar and eat as much as you want, and put it in a cool place.
Preparation method of spicy beef jerky ingredients;
Lean beef 500g ginger 15g.
Vegetable oil 1000g (actual dosage 150g) cooked sesame oil 25g.
Five grams of spiced powder, sugar 15 grams.
5 grams of pepper noodles, 5 grams of pepper noodles.
25g of mash juice, refined salt 15g.
Monosodium glutamate 1g
Production procedure:
1. After selecting lean cattle, the legs are clean and lean, without touching raw water, the fascia is removed, trimmed into neat rectangular pieces, and evenly cut into extremely thin chunks of meat. Slice the meat
hot and spicy beef jerky
Wipe the fried and ground salt, roll it into a tube, put it in a bamboo basket, and put it in a ventilated place to dry the blood. Spread the beef jerky on the back of the bamboo basket, put it on a small charcoal fire, steam it for half an hour, then cut the beef into pieces with a knife 5cm long and 3cm wide, steam it for half an hour, and take it out to cool.
2, vegetable oil cooked, add a little ginger and pepper, oil pan away from the fire. 10 minutes later, put the oil pan on the fire again and take out the ginger and pepper. Then evenly spread the beef slices with mashed potato juice, put them in an oil pan and fry them thoroughly, while stirring them gently with a colander. After the beef slices are fried thoroughly, remove the pan from the fire and take out the beef slices.
3. Leave 50 grams of cooked oil in the pot, then put the fermented glutinous rice juice, spiced powder, white sugar, pepper noodles and pepper noodles on the fire, add beef slices and stir well, then add monosodium glutamate, mix well with cooked sesame oil and let cool.
Frequently asked questions and solutions:
Lack of crispy feeling. No slag at the entrance. This is a common problem. This may be because the material selection is not good, clean lean meat is not selected, and the meat contains fatty meat, tendons and other substances. To make Deng Ying beef, you must choose the best lean beef; Second, the fascia was not completely removed during processing; Third, the beef slices are cut too thick; Fourth, the temperature and time of frying are not well grasped. When operating, beef slices must be thin and fried thoroughly.
Too much seasoning, subject and object translocation. Deng Ying beef is a kind of food with beef as the main raw material, supplemented by various seasonings. However, Deng Ying beef produced by some stores is not worthy of the name, and there are often more seasonings than the main ingredients, especially the oil pepper, which masks the crispy feeling of beef, and some of them have no color, fragrance, taste and shape of Deng Ying beef at all.
Description:
In step (1), I don't have a bamboo basket. After smearing salt, it was left to dry in a new basket (the one with holes) for about three minutes (it was obvious that it was dry and red by looking at the time on the phone). Then I preheat the oven to 350F, which is about 10.
In step (2), I was busy cooking dinner while cooking silk, so I didn't steam for the next half hour, which seemed to be the same as steaming for two and a half hours.
food therapy
Beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening the bones and muscles, eliminating phlegm and calming the wind, and quenching thirst. It is suitable for people who are hidden in the middle, short of breath, weak in body, weak in bones and muscles, anemia for a long time, and yellow and dizzy.
Related population
Most people can eat it. Beef jerky is coarse in dietary fiber, difficult to digest, and high in cholesterol and fat, so it is not suitable for the elderly, children and people with weak digestive ability. People with infectious diseases, liver diseases and kidney diseases should be careful to eat.
Nutritional analysis
Dried beef contains a variety of minerals and amino acids needed by human body, which not only maintains the chewiness of beef, but also does not deteriorate for a long time. Yingmei 100g beef jerky
Air dried beef jerky
Development point:
Energy 550 calories; Protein 45.6 grams; 40 grams of fat; Carbohydrate1.9g; Cholesterol120mg; Thiamine 0.06 mg; Riboflavin 0.26 mg; Nicotinic acid 15.2 mg; Calcium 43 mg; 464 mg of phosphorus; Potassium 5 10 mg; Sodium 4 12.4 mg; Magnesium 107 mg; Iron 15.6 mg; Zinc 7.26 mg; Selenium 9.8 micrograms; 0.29 mg of copper; Manganese 0. 19 mg.
The above data refer to China Food Composition Table (2002) compiled by Nutrition and Food Safety Institute of China Center for Disease Control and Prevention. The above data are for reference only and shall not be used for other purposes.
Method for make air-dried beef jerky
Ingredients: beef from cattle is selected, and Mi Long, cucumber strips and cucumber strips (all the meat on the buttocks of cattle) are the main ingredients.
Ingredients: salt, onion, ginger, sugar, peanut oil, etc.
Pickling first, then air drying. Because of the special geographical environment and dry climate in Inner Mongolia, it is easy to dry.
1. Remove fascia from selected beef and cut it into long strips with slicer. Salt, onion, ginger, sugar, etc. Mix in a small bowl to marinate the meat.
2./kloc-After 0/2 hours, hang the meat on an iron shelf and put it in a ventilated place. According to the air dryness in different regions and seasons, 1 to 3 days can be used. The air in Inner Mongolia is dry, so you can use less air drying time.
3. Take down the meat strips and cut them into pieces of four or five centimeters. Put the wok on the fire and pour the peanut oil into the hot pot. When it is 40% hot, add beef jerky and fry it for about 3 minutes (the oil temperature should not be too high), and take out and drain the oil.
When it is cooked, it can be loaded.
Benefits of beef jerky
1. Beef is rich in sarcosine. The content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer.
2. Beef contains enough vitamin b6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus contributing to your health after intensive training.
Spicy beef jerky
Recover.
3. Beef contains carnitine. Carnitine and sarcosine in chicken and fish are low, but beef is high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in muscle growth of bodybuilders.
Beef contains potassium and protein. Potassium is a mineral that most athletes lack in their diet. Low level of potassium can inhibit the synthesis of protein and the production of growth hormone, thus affecting the growth of muscle. Beef is rich in protein: 4 ounces of lean tenderloin can produce 22 grams of first-class protein.
5. Beef is a low-fat source of linoleic acid. Beef is low in fat, but rich in conjugated linoleic acid. These potential antioxidants can effectively resist tissue damage caused by weightlifting and other sports. In addition, linoleic acid can also be used as an antioxidant to maintain muscle mass.
6. Beef contains zinc and magnesium. Zinc is another antioxidant, which helps to synthesize protein and promote muscle growth. Zinc strengthens the immune system together with glutamate and vitamin b6***. Magnesium supports the synthesis of protein, enhances muscle strength and, more importantly, improves the efficiency of insulin anabolism.
7. Beef contains iron. Iron is an essential mineral for hematopoiesis. In contrast to the low iron content in chicken, fish and turkey, beef is rich in iron.
8. Beef contains alanine. The function of alanine is to produce sugar from protein in the diet. If you don't eat enough carbohydrates, alanine can supply the energy needed by muscles to alleviate the deficiency, so that you can continue training. The biggest advantage of this amino acid is that it can free muscles from the burden of supplying energy.
9. Beef contains vitamin b 12. Vitamin b 12 is very important for the production of cells, and the function of red blood cells is to bring oxygen to muscle tissue. Vitamin b 12 can promote the metabolism of branched-chain amino acids, thus providing energy for high-intensity training.
10. Diversification of beef consumption. Beef hind leg meat, side belly meat, upper loin meat, thin slices, taste and taste are different, not the same as monotonous chicken.
Original beef jerky
Breast meat.
Beef is sweet, flat, spleen and stomach. It is rich in sarcosine, vitamin b6, vitamin b 12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron and calcium. These nutrients have the functions of enhancing immunity and promoting metabolism, especially for physical recovery and physical fitness. Moreover, Dr. Caroline Ray of the University of Sydney found that beef can improve people's intelligence, especially for occasions like students' exams that need to "temporarily improve their intelligence".
[Edit this paragraph] Hong Kong-style beef jerky (dried)
Beef jerky from Hongkong, Taiwan Province and Southeast Asia.
Hong Kong, Taiwan and Southeast Asia beef jerky, which is common in Guangdong, Hong Kong and Macao, is a delicious snack. Small pieces of beef jerky are often square or rectangular, brown or crimson. Dried beef is made of top-grade beef and dried with charcoal. Sometimes, different flavors of roast juice and recipes, such as honey and peel, are added.
"Traffic Police Ticket" in Guangdong and Hong Kong (Cantonese)
In Hong Kong, if you park illegally, you will receive a ticket. If the driver is present, he will give the ticket to the driver on the spot. If the driver is not here, stick the ticket on the windshield of the car with a small removable adhesive without stains, and then press it with a wiper. Anyway, the driver can see it when he gets back to the car.
Because the beef jerky that Hong Kong and Macao often eat is not the kind of granular or strip that is common in Chinese mainland, but the kind with a large area of brownish red, and the traffic police ticket itself is rectangular and brownish red, which looks like beef jerky from a distance (now some food companies in Guangdong also produce it), so the ticket is linked to beef jerky. Hong Kong people later used "receiving beef jerky" to describe receiving a fine and chatting and laughing at themselves with delicious beef jerky.
In Hong Kong, people usually say "accept beef jerky" instead of "eat beef jerky".
[Edit this paragraph] Beef jerky making
Beef jerky on the market is expensive, and some are of poor quality, so you can make it yourself. The method is as follows: the fresh beef without bone is cut into large pieces of about kilograms, put into a pot, add a little salt and cook until it is 70-80% mature, take it out and cool it, and then cut into large pieces with a thickness of 0.2-0.3 cm. Add a proper amount of cooking wine, soy sauce, brown sugar and spices such as cinnamon, pepper, fennel and ginger wrapped in gauze into the soup pot, bring to a boil, add beef slices, cook for 30 minutes with strong fire, remove and drain, and put them in an electric oven (or charcoal fire) for drying. If the cooked meat tastes bad, sprinkle some spices such as spiced powder and monosodium glutamate when roasting. The beef jerky made by this method has strong flavor and good taste.
[Edit this paragraph] Preservation of air-dried beef jerky
Normal storage, low temperature, dry in ventilated and dry place.
Pay special attention not to store in damp places, so it is not recommended to store in the refrigerator, because there is moisture in the refrigerator, which will accelerate the deterioration of beef jerky hair.