Beef jerky, the tip of the tongue from the prairie
Published Sep 15, 2022 at 23:55pm ET
Wind-dried beef was once a grassland delicacy exclusively enjoyed by the Mongolian people. As early as Genghis Khan established the Mongolian Empire, Mongolian cavalry and beef jerky had an indissoluble bond! In the expedition, the three magic weapons of Genghis Khan are the strong horse, the machete and the beef jerky. The beef jerky plays an important role in the expedition because of its convenience and abundant nutrition. Therefore, the dried beef is known as "the expedition food of Genghis Khan". Beef is the second largest meat food in China, second only to pork. Beef has high protein content, low fat content, delicious taste, and is well-liked. It enjoys the reputation of "the proud son of meat". So if you like it, you can buy it and try it at home, because I dont know if Im tired of buying beef jerky or why, but I always feel that I make it better! The premise, of course, is that you love cooking.
Food Material List
1Lean beef with less muscle
2Ginger, Pepper and Big Materials
5Cumin or chili or curry powder
6Salt and sugar
1Beef slices, cold water pan, in order to make beef more compact
2Put in ginger slices, pepper, and large ingredients. Measure by looking at pictures, you will find the greatest cook at home.
3Pour in wine, a little, these condiments are mainly for removing foam and fishy!
4After boiling water, it can be boiled for about 10 minutes. Dont boil it too long to avoid the meat getting too old or rotten.
5According to personal preferences, cut into strips or sheets, because we come from the grassland, so the folk customs are more vigorous, cut very large.
6I personally suggest that you cut it as short as possible, compared with the size on my drawing, because it is more convenient for the later process, but it can not be too fine, because the final baking time would have shrunk, too thin, shrunk would not be good!
7Stir-fry with peanut oil, sunflower oil or olive oil and begin to season.
8Because what we do is cumin taste, we put in a lot of cumin seeds. If we want to eat hot, we put chili noodles in this step. If we want to eat curry, we put curry powder in this step. We have done all three kinds of flavors, which are very delicious. But now because it is not convenient to eat hot during lactation, we are all making cumin taste. Taste!
9The best way to control the amount of salt is to ask the kitchen god at home and find out the feeling by himself.
10Sugar, a little too! The main difference between Chinese food and foreign food is here. It wont tell you exactly how many grams of various spices are, which makes every family unique. If there are unified standards, then the taste of Chinese food should be unified New Oriental School of Cooking. Especially for the travelers who study and work outside, the mothers taste in mind is in this seemingly inaccurate control!
11Stir-fry until tasty. Place on a baking tray.
12The reason why we choose lean meat with less tendons is that beef tendons and so on cant bite at all in this way, so dont blame me me for not reminding you of your headache and toothache at that time.
13The oven is heated 180 degrees, 15 - 20 minutes can be, in the middle can be turned, baked to feel the appropriate hardness can be!
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