[Sichuan Spicy Beef Jerky]_How to Make_How to Make

May 21, 2020 洗浴

[Sichuan Spicy Beef Jerky]_How to Make_How to Make

[Sichuan Spicy Beef Jerky]_How to Make_How to Make

Beef jerky is still more spicy, especially how delicious Sichuan Sichuan is.

Pay special attention to the thickness of the beef when cutting it. If it is too thick, it will not bite at the back.

The ingredients should be marinated, the beef is almost rotten.

There are many ways to make beef jerky, and the main thing is to choose the one that suits you.

Don’t put too much oil or too little oil.

Pay attention to hygiene when drying beef.

Practice Cooked Beef Practice: 1.

Put clear water in the pan, and boil the whole beef after boiling.

After a few minutes, remove the blood on the surface.

2.

Add ginger, grass fruit, and star anise, cover and cook until the chopsticks poke the beef, raise the chopsticks, no blood.

3.

Remove the beef from the broth for half an hour, remove, and keep the broth.

4.

After the beef has cooled down, put the carbide in the refrigerator.

Beef jerky practice: 1.

Slice the beef first, then cut it horizontally and cut it into zeros.

8 cm thick strips.

2.

Put white wine, salt, shredded ginger, and scallion, shredded beef, and marinate for 30 minutes.

3.

Fry the pan to high heat, heat the oil to 60%, and shred the beef.

Remove the shallots and ginger shreds and keep them used.

When the shredded beef is brown to red, remove.

4.

Remove the excess oil, take care of this amount, as long as the oil is not too little or too much.

Add ginger and green onion and stir-fry.

5,

Add beef steak, beef soup, white sugar.

After the water has boiled, change to medium-low heat and slowly dry the soup.

When the soup is quick drying, turn it gently for a while to avoid sticking to the bottom.

(It is recommended to use a non-stick pan for this step) 6.

Add chili noodles, stir fry for 1-2 minutes, add chili oil, stir fry for 1 minute, turn off the heat.

Add sesame oil, sprinkle white sesame and pepper powder, mix well, and bring to a pan.

First of all, what is considered to be the “good” standard?

1. The beef strips are cut to a sufficient size and the size is neat and uniform. The strips are beautiful. 2. The color is attractive and the index finger is salivating. 3. The smell can be smelled and swallowed one by one; 4. The taste .… The most important thing is that different people have different tastes, but following my experience for so long, it seems that the standard of Sichuan spicy beef jerky is hemp, spicy, salty, sweet, all in a golden ratio. The meat is soft and hard.Don’t be too hard to eat, the taste will be endless.

One word: cool; two words: energetic; three words: Too delicious O (∩_∩) O haha?
Once the beef jerky is done, it can produce a “front, middle, and after taste” with a sample of perfume.