自制牛肉干（Homemade beef jerky）.docVIP

自制牛肉干（Homemade beef jerky） Practice one Lean beef 2 pounds, soy sauce 4 spoons, sugar 2-3 spoon, water 5 spoon, chili powder 1 scoops, pepper powder 1 scoops or curry powder 1 scoops. Machining points: 1, 2 pounds of pure lean beef, add wine, ginger, cinnamon, anise, and cook until the meat can be borrowed without blood chopsticks. 2, cool down the shredded beef meat into thin slices. 3, put all the spices into the pot, boiled pulp, then changed to the minimum fire, do not flameout. 4, pulp into a piece of beef, beef juice viscosity sizing. All immersed in, stir slowly with a spatula, sauce dry flameout. 5. Turn the microwave oven for 2-3 minutes to dry (turn it every minute). Let cool and ready. Practice two Mixed ingredients： Beef 50kg, salt 2.0kg, super soy sauce 1.5kg, sugar 1.5kg, 150g, 500g, MSG liquor five spice powder 250g, fennel powder 100g, pink 100g. Program: Selection of materials, division, cleaning, cutting, salting, pre cooking, cutting, cutting, cutting, adding soup, cooking, getting soup, dehydrating and finishing products Inner Mongolia dried beef jerky Machining points 1, the selection of fresh fat cattle before and hindquarters better, eliminate fat and tendons, wash, drain, cut into 0.2-0.3 kg size pieces. 2, pre cooked: the meat into the pot, boiled water, skim foam, boil for about 20 minutes, picked up the cooling, the original soup stand-by 3, cut into strips: according to different specifications, block, D, for the same size, uniform thickness. 4, cooking: all kinds of pre modulation accessories into the original soup boil soup to increase concentration, add the meat cut blank, first with the fire after boiling with the fire and simmer gently, finally the juice, the time is 1-2 hours, to receive basic marinade dry, clean wok. 5, dehydration: it is best to air dried at the ventilation (not sun burst), the best taste. No conditions can also be dried, bake 50 degrees -55 degrees, about 9 hours, when baking, turn 2-3 times, bake until the meat