Dry method (dried pork method)

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List of contents for this article:

1、Dried radish practice
2、Method of making beef jerky
3、Practice of dried radish
4、Practice of dried pork
5、Steps to make homemade dried apples
6、Pure handmade dried bananas

Dried radish practice

1. Initial marinating and dehydrating: Add 50 grams of salt to radish strips and mix well, press heavy objects (such as a plate and water bowl) and pickle for 4 hours, remove the water and squeeze dry.

2. Production steps: Handle the radish and wash the radish. Without peeling it, cut it directly into thick strips (about 1 cm wide and 5 cm long).

3. Soak hair: After drying, 6 kilograms of dried radish will be about 200g. Soak the dried radish in warm water for 2 hours until it absorbs water and expands.

4. The practice of five-spice dried radish is as follows: The core steps are to select and process fresh white radish (10 kilograms in the reference information), wash it, remove the head and tail, and retain the complete radish body. Cut the radish into strips or blocks about 1 cm thick and 5-8 cm long without peeling (retaining the outer skin to increase the crispness). Preliminary dehydration method 1: Dry naturally Lay the cut radish strips in a bamboo sieve or a breathable dustpan, and place them in a sunny and ventilated place to dry.

Method of making beef jerky

The method of classic homemade beef jerky is as follows: Preparation of raw materials Ingredients: 1000 grams of beef tendon meat (with less fascia and firm meat quality, suitable for making beef jerky). Seasoning: Basic spices: spring onion, ginger slices, 1 star anise, a little pepper, a few slices of fragrant leaves, 1 teaspoon of white wine.

Taste adjustment: If you prefer soft and tender, you can shorten the time; if you prefer hard and crisp, you need to extend drying.

Drying or roasting temperature: The drying or roasting temperature and time need to be adjusted according to specific conditions to achieve the desired taste and hardness. Preservation method: The prepared beef jerky should be stored in a low-temperature ventilated and dry place to avoid dampness and spoilage. Taste adjustment can be based on personal taste by adding other seasonings, such as pepper powder, cumin powder, etc., when marinating to increase the aroma and taste of the beef jerky.

Practice of dried radish

2. Production steps: Handle the radish and wash the radish. Without peeling it, cut it directly into thick strips (about 1 cm wide and 5 cm long).

3. The easiest way to dry dried radish is as follows: Prepare ingredients: radish, salt. Step 1: Cleaning and processing radish Put the radish into water and soak it for 10 to 15 minutes, use a brush to clean the sand on the surface, and use a knife to gently scrape the thin skin on the surface of the parts that are difficult to clean. After washing, remove the head and tail and cut into strips, slices or blocks according to personal preference. When cutting, press the radish tightly with your left hand to prevent slipping and injury.

5. The method of dried radish is as follows: Prepare ingredients, green radish, 2 sugar, 1 tablespoon of chili noodles, 2 tablespoons of pepper powder, 1 tablespoon of chicken essence, 1 tablespoon of millet pepper (optional) salt, 1 tablespoon of edible oil, appropriate amount, production steps, cut into strips, clean green radish, without peeling, first cut into thick slices, and then cut into uniform strips. Dewatering treatment Put the radish strips in a clean basin, add 1 teaspoon of salt and rub them evenly (it is recommended to wear gloves), so that the salt can fully penetrate.

Practice of dried pork

Ingredients: 600g pork lean meat, spicy red oil, pepper salt, cumin powder, chili powder, cumin grain each right amount, black pepper powder a little, soy sauce right amount. Lean meat cut into strips along the lines, try not to cut the lines, so that you can make a relatively complete jerky, chewy enough. Add spicy red oil, pepper salt, soy sauce, cumin powder and black pepper powder to the sliced meat strips and mix well. Heat them in microwave oven for 4 minutes on high heat.

Salting seasoning basic formula: every 500g lean meat needs 50g soy sauce, 20g white sugar, 10g high spirit, supplemented with spices such as spiced powder and pepper powder.

Cut the pork into long strips, about 2-3 cm thick. Marinate the pork with salt, sugar, five-spice powder, cooking wine and other seasonings for at least overnight to allow it to taste. Hang the cured pork in a well-ventilated and sunny place and turn it several times a day. The drying time depends on the thickness of the pork and the weather conditions. It generally takes 2-3 days to dry it. The dried pork jerky can be eaten directly, or it can be cut into thin slices to cook or stir-fry.

Steps to make homemade dried apples

1. Repeat the steps: Steam the apple pieces again for 8 minutes, remove them and continue to dry them.

2. The steps of making dried apples at home are not complicated, and the time period required is also good. First prepare apples, salt, water and other materials. Wash the apple, core it, and cut it into thin slices. Then prepare a basin of salt water and soak the apple slices in for a while to prevent oxidation and discoloration. Then remove the apple slices and drain them. Use kitchen paper to absorb the excess water on the surface.

3. The core steps of making dried apples at home can be summarized as five steps of fruit selection, slicing, pretreatment, drying and preservation. The operating threshold is low and there is no need for additional tools. Select fresh, crispy sweet apples (such as Red Fuji or Gala) without decay for fruit selection and slicing. Wash, peel and core. It is recommended to control the thickness of the slice to 3-5 mm (about the thickness of the coin). It is too thin and fragile, and too thick to be exposed to the sun.

4. The steps for making dried apples are as follows: Prepare apples: Choose fresh and flawless apples, wash them, peel them, and decide whether to remove the cores according to personal preference. Slicing: Cut the apple into thin slices and try to keep the slices as uniform as possible to ensure consistent drying times. You can use a knife or a special slicer to complete this step. Pretreatment: The chopped apple slices can be gently applied or sprayed with lemon juice to prevent oxidation and discoloration while adding flavor.

Pure handmade dried bananas

1. Lay the sun-cured banana slices on the grill to avoid stacking. Place in middle oven and bake for 10 minutes.

2. Raw materials and processing: The raw materials for processing dried bananas require high maturity, that is, the best period for edible maturity, color, aroma and flavor. Green bananas have poor flavor and astringent taste and cannot be processed. Overripe bananas are in a soft and rotten state and cannot be processed. To treat raw materials, first pick out the soft, rotten and sick ones and peel them by hand. The problem of slicing depends on the size of the banana. If the individual is larger, cut it semi-lengthwise. If the individual is small, there is no need to cut it.

3. Processing dried bananas requires selecting raw materials that reach edible maturity, that is, the best period for color, aroma, and aroma. Green bananas contain astringent taste, while bananas that are too mature are too soft and rotten and are not suitable for processing. During the raw material processing stage, soft, rotten and diseased bananas need to be removed first, peeled by hand and cut according to the size of the bananas. If the banana is large, cut it in half lengthwise; if the banana is small, there is no need to cut it. In order to maintain the color of dried bananas, color protection treatment is needed.

4. It is recommended to strictly control the dehydration temperature. According to this method, pure natural and non-additive fruit powder can be made, which is suitable for household or handmade food use.

5. After cooling, pour the white wine into a container, seal it, and open it for at least 3 months before drinking. The wine becomes more fragrant as it ages. It is better to open it after half a year to a year. Precautions for home-made banana wine: White wine is not easy to use, which has too high alcohol content and will cover up the original flavor of the fruit. You can choose rice wine, sorghum wine, etc. with an alcohol content of about 40.