The inner Mongolia air dried beef
The inner Mongolia air dried beef is a dish. The main ingredients are beef, rice dragon, and big cucumber sticks, also known as “Inner Mongolia hand-dried air-dried beef”, “air-dried beef”, and “hand-dried beef jerky”. They are special products of Inner Mongolia and are known as ” Genghis Khan’s March Food. ” Originated from the Mongolian Iron Horse’s war food, it is easy to carry and rich in nutrition. Inner Mongolia air dried beef is made of high-quality, non-pollution fresh beef from the prairie, combined with Mongolian traditional manual and modern advanced technology. Compared to what you buy, none is called roast beef. Use only salt for the seasoning. The beef is better than all the seasonings.
How to make the inner Mongolia air dried beef?
Step 1
Cut beef into strips and cut into diagonal lines according to the texture of the meat.
Cut beef into strips
Step 2
Add salt and stir well.
Add salt and stir well
Step 3
The time depends on the thickness of the meat and the ambient temperature. About one day, the surface can be dry and free of water.
The time depends
Step 4
Preheat the oven, up and down 200 degrees, the time depends on the thickness of the meat, wet and dry, and the oven, about 15 minutes.Finally you get the inner Mongolia air dried beef.
Preheat the oven
Cooking techniques
Cooking techniques
Seasoned only with salt, beef is more delicious than any seasoning.
The inner Mongolia air dried beef
Equipment(affiliate link)
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