Xiangxi Yellow Cattle Dried Meat [Hunan Xiangxi Specialty]

What is Xiangxi yellow cattle jerky? Authentic Hunan Xiangxi specialty: Xiangxi yellow cattle jerky

Content summary:Do you want to know what Xiangxi yellow cattle jerky is? This article is a detailed introduction toHunan Xiangxi specialty - Xiangxi yellow cattle jerky. The editorial team of China Specialty Network reviewed and collected relevant information on Xiangxi yellow cattle jerky and reorganized it. The full text takes about 5 minutes to read, mainly including the basic introduction of Xiangxi yellow cattle jerky and its nutritional value? What are the product characteristics of Xiangxi yellow cattle jerky? How did the history of Xiangxi yellow cattle jerky come about? The production method of Xiangxi yellow cattle jerky, etc

Basic Introduction of Xiangxi Yellow Cattle Dried Meat

Xiangxi Yellow Cattle is produced in Wuling Mountain Xiangxi Tujia and Miao Autonomous Prefecture and some counties such as Changde, Huaihua, and Zhangde. It is an excellent yellow cattle breed gradually formed through long-term natural selection and artificial breeding under the hilly terrain conditions of Xiangxi. In the early years, in order to grab rainwater and rush to plow the fields, it was impossible without strong labor oxen. This harsh condition has prompted local farmers to pay great attention to breeding cattle. After long-term breeding, Xiangxi yellow cattle have the characteristics of strong and flexible body, good climbing ability, strong plowing strength, tolerance to rough food, and strong stress resistance

Beef is the second largest meat food in China, second only to pork. Beef has a high protein content and low fat content, so it tastes delicious and is loved by people, and enjoys the reputation of "the prince of meat". Efficacy: Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the disease resistance of the body. It is suitable for people who grow and develop, and who recuperate after surgery or illness in terms of blood loss supplement and tissue repair. Eating beef in cold winter has a warming effect on the stomach and is a great tonic for the cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and relieving wind, and stopping thirst and salivation. Suitable for people with sunken qi, short qi, weak body, soreness and weakness of muscles and bones, chronic anemia and dizziness. Eating 50 to 100 grams of beef jerky per day can supplement various nutrients needed by the human body, have the effect of strengthening the body and prolonging life

Xiangxi yellow cattle have tender meat, rich aroma, and unique flavor. High nutritional value, rich in amino acids, minerals, and vitamins. Xiangxi yellow cattle have a moderate physique with well-developed parts. Their body is relatively short, high in the front and low in the back, with well-developed muscles, solid bones, and elastic skin. The head size of Xiangxi yellow cattle is moderate, with a slightly round top

How did the history of Xiangxi yellow cattle jerky come about

Method of making Xiangxi yellow cattle jerky

Method of making yellow cattle jerky

Beef: fresh yellow cattle hind leg meat

Ingredients: star anise, fennel, sand kernel, Lao Kou, San Nai, cloves, ginger, Sichuan peppercorns, all in one pot

Fresh beef is boiled in cold water until the water boils and the blood comes out of the pot. Wash the foam on the meat with hot water

Put the brine into a pot of water and cook until you taste the aroma of the brine. Then add the beef chunks that have flown over the water and cook

Be careful not to follow the principle of "cutting beef horizontally and chicken vertically" at this time, because this is making beef jerky, pursuing a chewy texture. So it needs to be cut along the growth texture of the beef

Note that I haven't even added salt by now. Next, operate separately according to different tastes