![Dachang Fat Cattle [Hebei Dachang Specialty]](https://i.gtylx.com/i.png)
What is a big factory fat cow? Authentic specialty of Hebei Dachang: Dachang beef
Content summary:Do you want to know what Dachang beef is? This article is a detailed introduction to the specialty of Hebei Dachang - Dachang Fat Cattle. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dachang Fat Cattle. The full text takes about 4 minutes to read, mainly including the basic introduction of Dachang Fat Cattle and its nutritional value? What are the product characteristics of big factory fat cattle? How did the history of big factory fat cows come about? The production method of large factory fat cattle, etc
Basic introduction of Dachang Feiniu
"Dachang Feiniu" was founded in 1992 and named after its development in Dachang Hui Autonomous County, Hebei Province. Dachang County has a long history and is well-known for its animal husbandry industry, occupying 70% of the capital's beef and mutton market share
What is the nutritional value of big factory fat cattleWhat are the product characteristics of big factory fat cattle
The pure "Da Chang Fei Niu" has bright colors, soft colors, marble patterns, a delicate and juicy taste, a smooth and mellow taste, and an endless aftertaste. After boiling, the broth becomes transparent and has a lean but non greasy taste
How did the history of big factory fat cows come about
The term "fat beef" originated in the United States and later spread to Hong Kong, Japan, and other places in China. In the 1990s, the fashionable fat beef hotpot introduced to Hong Kong by the Eastern Fat Beef King was introduced to mainland China. The Eastern Fat Beef King pioneered the history of fat beef hotpot. At that time, many meat products were imported from the United States and Japan. With the development of the fat beef hotpot industry, China's fat beef market flourished, and many Chinese beef manufacturers produced fat beef. Da Chang Fei Niu "was founded in 1992 and was named after being developed for a large company<33
Method of making big factory beef
Stir fried beef
Ingredients:
Garlic sprouts, beef slices, and soybean paste
Recipe:
1. Wash the garlic sprouts and cut them into 2cm sections
2. Thaw the sliced beef and marinate with salt, cooking wine, soy sauce, pepper, and cornstarch for 10 minutes
3. Boil water in the pot, sprinkle a little salt, blanch the garlic sprouts for one and a half minutes, remove them, drain the water and set aside
4. Heat oil in the pot, add soy sauce and stir fry until fragrant, add sliced beef and stir fry quickly over high heat, stir fry for 2 minutes, then add the garlic sprouts and stir fry evenly. Finally, drizzle with a little sesame oil and remove from the pot!
What are the product characteristics of big factory fat cattle
The pure "Da Chang Fei Niu" has bright colors, soft colors, marble patterns, a delicate and juicy taste, a smooth and mellow taste, and an endless aftertaste. After boiling, the broth becomes transparent and has a lean but non greasy taste
How did the history of big factory fat cows come about
The term "fat beef" originated in the United States and later spread to Hong Kong, Japan, and other places in China. In the 1990s, the fashionable fat beef hotpot introduced to Hong Kong by the Eastern Fat Beef King was introduced to mainland China. The Eastern Fat Beef King pioneered the history of fat beef hotpot. At that time, many meat products were imported from the United States and Japan. With the development of the fat beef hotpot industry, China's fat beef market flourished, and many Chinese beef manufacturers produced fat beef. Da Chang Fei Niu "was founded in 1992 and was named after being developed for a large company<33
Method of making big factory beef
Stir fried beef
Ingredients:
Garlic sprouts, beef slices, and soybean paste
Recipe:
1. Wash the garlic sprouts and cut them into 2cm sections
2. Thaw the sliced beef and marinate with salt, cooking wine, soy sauce, pepper, and cornstarch for 10 minutes
3. Boil water in the pot, sprinkle a little salt, blanch the garlic sprouts for one and a half minutes, remove them, drain the water and set aside
4. Heat oil in the pot, add soy sauce and stir fry until fragrant, add sliced beef and stir fry quickly over high heat, stir fry for 2 minutes, then add the garlic sprouts and stir fry evenly. Finally, drizzle with a little sesame oil and remove from the pot!