Nanyang Yellow Cattle [Henan Nanyang Specialty]

What is Nanyang yellow cattle? Authentic Henan Nanyang specialty: Nanyang yellow cattle

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

Basic introduction of Nanyang yellow cattle

Nanyang yellow cattle is one of the five excellent breeds of yellow cattle in China. Its characteristics are mainly reflected in: tall body, strong and long-lasting strength, fine meat, strong aroma, obvious marble patterns, and excellent leather. Nanyang yellow cattle are divided into three colors: yellow, red, and grass white. Yellow is the main color, and it has excellent workability, meat performance, and adaptability

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

Nanyang yellow cattle have three colors: yellow, red, and grass white, with varying shades of yellow being the most common, accounting for 80%. Red and grass white are less common. Generally, the facial, abdominal, and lower limbs of cows have lighter fur color, and the nose and neck are mostly flesh red, with some black spots. The nasal mucosa is mostly light red. The hoof shell is mostly yellow wax colored, with amber colored veins. The bull's horn base is relatively thick, mainly consisting of carrot head horns and shoulder pole horns; Mother cow horns are relatively thin and short, often with thin horns, raised horns, and lumpy horns

How did the history of Nanyang yellow cattle come about

Method of making Nanyang yellow cattle

Raw mixed beef shreds

Ingredients:

300g of beef tenderloin, 100g of white pear, 25g of stir fried sesame seeds, a little cilantro, appropriate amounts of refined salt, monosodium glutamate, soy sauce, vinegar essence, vinegar, spicy soy sauce, white sugar, white pepper powder, garlic paste, scallion shreds, and sesame oil

Recipe:

1. Cut the beef tenderloin into thin strips, mix well with vinegar, then rinse the vinegar and blood in cold water, mix well with sesame seeds and various seasonings for later use; Wash the coriander thoroughly, drain the water, and place it at the bottom of a plate

2. Place shredded beef tenderloin and shredded white pear in a plate, mix well with cilantro and serve