Hengsheng Beef [Anhui Lixin Specialty]

What is Hengsheng beef? Authentic Anhui Lixin specialty: Hengsheng beef

Content summary:Do you want to know what Hengsheng beef is? This article is a detailed introduction toAnhui Lixin specialty - Hengsheng beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Hengsheng beef. The full text takes about 5 minutes to read, mainly including the basic introduction of Hengsheng beef and its nutritional value? How does the history of Hengsheng beef come about? The production method of Hengsheng beef and the awards and honors of Hengsheng beef

Basic Introduction to Hengsheng Beef

Beef is a favorite food all over the world. It is one of the meat foods consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "the prince of meat"

1. Beef is rich in protein, and its amino acid composition is closer to the human body's needs than pork, which can improve the body's resistance to disease. It is especially suitable for people who grow, develop, and recuperate after surgery and illness in terms of supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach, which is a good tonic in this season

2. Beef has the effects of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and relieving wind, quenching thirst and stopping saliva. It is suitable for people with hidden qi, short qi, weak body, weak muscles and bones, chronic anemia, and yellow and dizzy complexion

3. Water beef can soothe the fetus and nourish the mind, while yellow beef can nourish the middle and qi, strengthen the spleen and stomach, and strengthen the muscles and bones

Method of making Hengsheng beef

Homemade sauce beef

1. Material selection: Select fresh and tender beef (2 grams each of sand kernels, cardamom, cloves, cinnamon, soybean paste, and fennel, tie them into small pockets with gauze), scallions, ginger, a little garlic, and chili for later use

3. Sugar color: Add a small amount of base oil to a wok, heat the oil, and stir fry white sugar in the wok. Pay attention to the heat, and when you see mushroom foam, add boiling water to make the sugar color. Add the amount of white sugar according to the amount of beef, about 1 liang for 2 pounds.

4. Cooking: Place bones or bamboo boards at the bottom of the pot, place tender meat in the middle, and old meat on all four sides. Mix with boiling water and add to the full ingredient bag. Add more soy sauce, scallions, ginger, garlic, etc. Cook over high heat for half an hour before pressing the pot. The method of pressing the pot is to use a bamboo board or other material such as a plate to press the beef evenly, and then add a heavy object to the bamboo board to press it down

5. Remove from the pot: After pressing the pot, reduce the heat until the soup is just cooked. Cook on low heat for 3 hours before removing from the pot. When cooking, it is important to gently scoop and place the meat flat. After the meat is cooked, it should be placed in a bamboo drawer to prevent the sauce beef from being crushed. Once it has cooled, it can be cut and used. It takes about 4 hours to make a pot of beef sauce, and for every 5 kilograms of raw beef, 2.5 kilograms of cooked meat can be produced

Awards and honors of Hengsheng beef

"Hengsheng" brand five spice beef has been awarded honors such as "Anhui Famous Trademark", "Anhui Famous Brand Agricultural Product", "China Trusted Food", "Consumer Trusted Product", "Recommended Product by Provincial Consumers Association", etc