Pingdu Beef [Shandong Pingdu Specialty]

What is Pingdu beef? Authentic Shandong Pingdu specialty: Pingdu beef

Content summary:Do you want to know what Pingdu beef is? This article is a detailed introduction to the Shandong Pingdu specialty - Pingdu beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Pingdu beef. The full text takes about 6 minutes to read, mainly including the basic introduction of Pingdu beef and its nutritional value? What are the product characteristics of Pingdu beef? How did the history of Pingdu beef come about? The production method of Pingdu beef, etc

Basic Introduction to Pingdu Beef

Pingdu City is known as the "Hometown of Chinese Beef Cattle", with an annual output of 25000 tons of beef. The beef cattle industry can promote an annual income increase of 200 million yuan for farmers.

. In 2010, the output value of animal husbandry in the city reached 2.73 billion yuan, accounting for 46.2% of the total agricultural output value

1. Beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of the body. It is especially suitable for people who grow and develop, have surgery, and recuperate after illness in terms of blood loss supplement, tissue repair, etc. 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 the muscles and bones, resolving phlegm and relieving wind, quenching thirst and stopping salivation. It is suitable for people with hidden qi, short qi, weak body, weak muscles and bones, chronic anemia, and yellow and dizzy faces

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 Pingdu beef

Making homemade sauce beef:

Ingredients: 1 pound of beef (preferably beef tendon), a little dried chili, star anise, cinnamon, ginger, scallions, dark soy sauce, cooking wine, and sugar in moderation

Method: 1. Wash and drain the beef, then cut it into several large pieces. 2. Wash the pot, add water, dark soy sauce, white sugar, dried chili peppers, star anise, cinnamon, cooking wine, ginger, scallions (chopped scallions), beef, and bring the meat and all seasonings to a boil over high heat. After boiling, reduce the heat to low for 60 minutes. Here are 17 pictures of the beef sauce. During this time, roll the beef tendon to prevent it from sticking to the pot. Use chopsticks to pierce through the beef and it will be cooked. Take out the beef and let it cool before cutting it into thin slices for consumption

Note: 1. If you are not good at eating spicy food, do not add chili peppers. 2. In cool weather, marinated beef can be soaked in sauce for 3-4 hours to enhance its flavor