Yexian Beef [Henan Yexian Specialty]

What is Yexian beef? Authentic Henan Yexian specialty: Yexian beef

Summary:Do you want to know what Yexian beef is? This article is a detailed introduction to the special product of Yexian County, Henan Province - Yexian Beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yexian Beef. The full text takes about 3 minutes to read, mainly including the basic introduction of Yexian Beef and its nutritional value? The production method of Yexian beef, etc.

Basic Introduction to Yexian Beef

Yexian beef mainly comes from Hui Muslim Township, and the main beef products are five spice beef and beef tendon.

Five spice beef is made from 2-3 years old healthy yellow cattle, paired with a variety of natural spices and ingredients, and carefully crafted using traditional techniques. What are the nutritional values of beef from Yexian County?

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;

Method of making beef in Yexian

Homemade five spice beef jerky

Ingredients: beef, salt, sugar, monosodium glutamate, Sichuan pepper, seasoning, pepper, chili powder, cumin, soy sauce, dark soy sauce, wine, vinegar

1 Cut beef into pieces;

2. Boil with water over low heat for about 25 minutes without any seasoning, and be sure to put it in cold water;

3. Wash the cooked large chunks of meat with cold water and slice them;

4. Add water to the pot until there is no meat, and then add various seasonings (including salt, sugar, monosodium glutamate, Sichuan pepper, seasoning, pepper, chili, chili powder, cumin, light soy sauce, dark soy sauce, wine, vinegar. You can add more or less seasoning according to personal taste, but vinegar should be added less);

5. Cover the pot and simmer over medium heat for about 50 minutes until the broth is completely drained by the beef;

6. Preheat the oven to 350F, put the cooked meat slices into a baking tray, flatten it, sprinkle a little cumin and chili powder on top;

7. Bake for about 30 minutes, flip it over once in the middle.