Ruoergai Yak Meat [Sichuan Ruoergai Specialty]

What is Ruoergai yak meat? Authentic Sichuan Ruoergai Specialty: Ruoergai Yak Meat

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

Introduction to Ruoergai Yak Meat

Ruoergai Yak Meat is a famous specialty of Ruoergai County, Aba Tibetan and Qiang Autonomous Prefecture, Sichuan Province. It has the characteristics of low sugar, low salt, low fat, high nutrition, fresh and tender meat, and natural wild game. It has a significant effect on enhancing human disease resistance, cell vitality, and organ function. It is a nutritious and health food that meets the green needs of consumers around the world today. What is the nutritional value of Ruoergai yak meat? 1. Yak meat is rich in sarcosines. Beef contains higher levels of creatine than any other food, making it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, creatine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, allowing the training to last longer.

2. Yak meat contains sufficient vitamin B6, which can help enhance your immune system, promote protein metabolism and synthesis, and thus aid in the recovery of the body after intense training. 3. Yak meat contains carnitine. Chicken and fish have low levels of carnitine and creatine, while beef has high levels. Carnitine is mainly used to support fat metabolism and produce branched chain amino acids, which play an important role in muscle growth for bodybuilders. What are the product characteristics of Ruoergai yak meat?

The main aroma of adult yak meat should have a rich aroma and fat flavor unique to yak meat, which can fully express the unique flavor of yak meat.

. The burnt and sweet flavor of calf yak meat is significantly higher than that of adult yak. The main aroma type of calf yak meat is burnt and sweet, highlighting the sweet aroma, while the meat and fat aromas are relatively plain. How did the history of Ruoergai yak meat come about? As a totem worship object in Tibetan culture, yaks are known as "divine cows". Black yaks represent "divinity, justice, majesty, strength, and authority", while white yaks symbolize "auspiciousness, peace, kindness, and beauty". Yaks, also known as Tibetan cattle, have been historically known as the "boats of the plateau". Due to their long-term growth and living in high-altitude areas above 3500 meters, yaks are considered the third largest polar animals along with polar bears and penguins. Its survival mainly relies on the high-altitude mountain grasslands of nature, and it has long relied on pollution-free wild weeds as its staple food. Occasionally, it accidentally mixes in small amounts of precious Chinese medicinal herbs such as snow lotus flowers and cordyceps. Therefore, the classic saying "cows eat cordyceps, and I eat cows" has spread among modern people who strive for natural, organic, and green food. Yaks have a huge body drive and a fierce, robust, and wild instinct. The milk they produce is not only rich in essential amino acids, calcium, phosphorus, and other health elements for the human body, but also has irreplaceable physical fitness functions compared to other dairy products. Therefore, throughout history, butter extracted from yak milk has become an indispensable staple food for generations of plateau farmers and herdsmen for their three meals a day. What is even more coveted is; The meat on yaks is exceptionally delicious and has been famous both inside and outside the country since the Eastern Zhou Dynasty. According to the records in the "L ü shi Chunqiu" period, there is a saying that "the beauty of taste is like the meat of a yak elephant".

Method of making Ruoergai yak meat

Homemade beef jerky

Main ingredient: beef. (The preferred meat is beef leg meat)

Ingredients: curry powder, soy sauce, salt, sugar, pepper, monosodium glutamate, Shaoxing wine (cooking wine), scallions, ginger,

1. Cut the meat into slices and change them into strips. (Size depends on personal preference)

2 The ingredients on top are the same, add about two spoons, depending on the amount of meat. (If you like sweet snacks, add more sugar) Scallions and ginger are sliced. Mix the meat and ingredients thoroughly.

Put 3 pieces of meat into the container. Cover it with plastic wrap and make a few small holes.

4 Put the meat in the microwave on high heat for fifteen minutes (you can mix the meat again halfway for a better taste)

5 Remove the meat. Put it on a plate, preferably with some distance in the middle, and then microwave it for fifteen minutes. (The purpose is to make all the water run away and turn it into beef jerky)