Yongping beef jerky [Yunnan Yongping specialty]

What is Yongping beef jerky? Authentic Yunnan Yongping specialty: Yongping beef jerky

Content summary:Do you want to know what Yongping beef jerky is? This article is a detailed introduction toYunnan Yongping specialty - Yongping beef jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongping beef jerky. The full text takes about 5 minutes to read, mainly including the basic introduction of Yongping beef jerky and the product characteristics of Yongping beef jerky? The production method and tasting method of Yongping beef jerky

Basic introduction of Yongping beef jerky

Beef jerky is a common beef pickled food in Yunnan, Guizhou, Sichuan, Chongqing and other places, with Yunnan being the most common and widely pickled and consumed by the Hui ethnic group in Yunnan.

. Niuganba is a type of beef food made by the Hui ethnic group in Yunnan every autumn and winter by selecting high-quality beef from the hind legs and other parts of fat beef cattle, supplemented with appropriate amounts of salt, Sichuan pepper and other seasonings, and processed using techniques such as kneading, pickling, drying, air drying, and frying. The Han people slaughter fat pigs every winter for consumption during the Chinese New Year, known as "New Year pigs". Due to Islamic religious rules, Hui people fast from pork and only slaughter cows, sheep, and other animals as a source of meat. After slaughtering beef cattle in winter, Hui people add salt, knead, and air dry some of the beef for easy preservation, which gradually forms the tradition of pickling beef jerky

The production method of Yongping beef jerky

The materials required for pickling beef jerky mainly include two types: raw materials and utensils. The main raw materials include beef and salt. Depending on the region, ethnicity, and personal taste, some may also add Sichuan pepper powder, chili powder, and five spice powder. The utensils mainly include pots, earthenware jars, buckets, ropes, etc. Due to different quantities and purposes of pickling, the required utensils also vary and there is no certain standard. The beef used for pickling beef jerky is preferably yellow beef. Traditionally, the front and back leg meat of fat yellow cattle are selected and divided according to the texture of the meat pieces. The resulting beef has its own name, but the names are not uniform. In the Kunming area of Yunnan, the separated beef pieces are called "lunch box", "crotch", "sickle", "fire fan", "outer white", "pestle mouth", "grabbing mouth", "chest", etc

Tasting and eating methods of Yongping beef jerky

Deep fried beef jerky

Overview:

Deep fried beef jerky is the most common and typical way to eat beef jerky

Ingredients:

150g of beef jerky, dried chili segments, and an appropriate amount of edible plants (blended oil)

Production method:

First, slice the beef jerky, add an appropriate amount of edible oil to the pot, add the beef jerky to the pot, heat the oil to medium heat, and stir fry with a vegetable spatula. When the oil is hot, add the dried chili segments and continue to stir fry. Wait for the beef jerky to change color and release its aroma before cooking. The processing time for oil and beef jerky after boiling is about 5 minutes.