Anybody knows how to make bakkwa or rougan (chinese beef/pork jerky)? - chinese beef jerky sale perth
I'm Chinese, now living in Russia. There are shops selling traditional Chinese cuisine in this city, and this past Chinese New Year, most of the food certainly Bakkwo Red Gold, a traditional Chinese food, also known missed pork dry. I wonder, does anyone know how? I have a stove and a large number of pickled pork with ...
Monday, February 8, 2010
Chinese Beef Jerky Sale Perth Anybody Knows How To Make Bakkwa Or Rougan (chinese Beef/pork Jerky)?
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Chinese Beef Jerky
Written by ZWT II 2006 in Asia, driven sunsets Chinese cookbook. A favorite aperitif China - wetter and less fragile than our cowboy rough. They cook the meat in two steps: it eliminates the vast majority of the Jerky drying required. After this pre-cooked meat is dried in a moderately hot oven for a short period to save enough that you keep them moist and tender for several months in the refrigerator. The cooking time includes cooling time.
4 people 1 pound 3 ¾ hours and 40 minutes preparation
3 pounds lean boneless beef (such as the trunk or sirloin tip steak)
2 cups water
1 / 3 cup soy sauce
1 tablespoon dry sherry
Sugar 1 / 4 cup
1 teaspoon salt
2 star anise, whole or 2 teaspoons aniseed
2 (2 inch) sticks cinnamon
4 slices fresh ginger, size of the room, smashed with the side of a knife
2 whole green onions
3.4 Small Dried Hot Chili Peppers
Cut the meat into long strips about 3 cm thickness and width. Place in a large pot with water,Soy, sherry, sugar, salt, star anise, ginger, onions and Chili Peppers. Bring to a boil, reduce heat, cover and simmer, turning meat occasionally for 30 minutes.
Remove meat from cooking water, cold and cold for at least 1 hour or until firm. Slice the meat across the grain. Back to the glass of liquid boiling the flesh. Cook found on medium heat, turning occasionally, until all the liquid (absorbed cuts approximately 50 minutes) meat more frequently, because the liquid is absorbed. Discard the onion, ginger and star anise.
Arrange strips of meat a little apart in a single layer on the leaves of the walnut. Bake, uncovered, in oven at 300 º C until dry on cool, but still soft (20 minutes) Pat dry with a drop of oil with an absorbent paper and complete. Place in a plastic bag, seal and store in refrigerator up to 2 months.
Thai Beef Jerky (Nua Sawan)
6 servings ½ day 15 min preparation
1 teaspoon cumin
2 tablespoons coriander seeds
1 tsp white pepper Thai
5 c. Tbsp palm sugar or brown sugar
1 cup soy sauce
1 pound boneless sirloin steak principle, sliced paper thin
Place the cumin in a 9-inch frying pan over medium heat, dry and forth, sliding the pan occasionally to ensure even roasting seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add coriander and Thai pepper to the pan and dry fry for about a minute or less, until they give off a pleasant fragrance.
Transfer to platter with toasted cumin seeds.
Cool seeds before grinding in an electric spice mill or coffee.
The transfer of ground spices in a large shallow bowl and add the palm sugar and soy.
Add meat, stir, cover, rock, and marinate overnight in refrigerator.
Place the marinated steak on wire refrigerator and dry in the sun for a day, turning occasionally to ensure even drying.
Alternatively, dry marinated meat to 150 degrees F for at least 8 hours, dry and leathery oven.
Refrigerate.
To serve, grill and fry in hot oilcrispy.
Corned China
3 pounds flank steak fry or London
Marinade ---- ----
1 / 2 c light soy sauce
4 1 / 2 TB honey
4 1 / 2 TB sherry
LG 6 cloves garlic - minced
1 1 / 2 TB fresh ginger - minced
1 1 / 2 TB red pepper - crushed
1 1 / 2 tablespoons sesame oil
1 pinch pepper - white
Cut meat in half lengthwise and slice diagonally crosswise into thin wide strip of paper 1 1 / 2 to 2 inches and 4 inches long. Transfer to shallow. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let you cool, dry place at room temperature overnight (not) do in the refrigerator.
Preheat oven to 250 F. Line two large sheets of foil and lay on the metal supports at the top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes.
Reduce heat to 175 F and continue drying meat another 40 minutes. The meat should be a little bTables, but not burned. Let meat continue to dry on racks to cool to room temperature overnight before packing into jars.
The dried meat can be brushed lightly with sesame oil for extra flavor and shine. Makes about 36 pieces.
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