raw material
500 grams of red braised beef hind leg meat and 75 grams of dried paprika
25 grams of white sesame seeds, 20 grams of peppercorn powder
seasoning
Sichuan salt 3 g, monosodium glutamate 2 g, cooking wine 30 g, sugar 5 g, sesame oil 20 g
150 g of red oil, salad oil to taste
method:
(1) Cut the cold red marinated soft beef hind leg into 0.5 cm thick and 6 cm long
Strips.
(2) Add salad oil to a wok until it is seven minutes full, heat on high heat to 60% heat and cut down
Put the good beef strips into the oil pan, fry the water and gas, and drain the oil.
(3) Take another clean wok and add red oil, heat on low heat to 30% heat, and dry the paprika
Stir-fry the beef jerky, cook it in cooking wine and stir-fry it, then salt and flavor it
Fine, sugar, sesame oil, white sesame seeds, peppercorns.
(4) Sauté until the aroma is overflowing
Production essentials
(1) It is best to choose beef hind leg meat to make beef jerky, and the taste is delicate and tender. In knife handling
It is also easy to form and complete
(2) Beef must be marinated until it tastes good, so that the finished beef jerky tastes tender
moisten.
(3) Use a high oil temperature for fried beef, but not too high or too long
Otherwise, after the beef jerky is turned into a dish, it loses its proper moisture and chewiness.
(4) The oil temperature of the fried paprika should be low, and the oil temperature that is too high is easy to fry the paprika butterfly to make
The color is blackened and has a burnt smell.