Sinan Yellow Cattle [Guizhou Sinan Specialty]

What is Sinan Yellow Cattle? Authentic Guizhou Sinan Specialty: Sinan Yellow Cattle

Summary:Do you want to know what Sinan Yellow Cattle is? This article is a detailed introduction toGuizhou Sinan specialty - Sinan Yellow Cattle. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sinan Yellow Cattle. The full text takes about 6 minutes to read, mainly including the basic introduction of Sinan Yellow Cattle and its nutritional value? What are the product characteristics of Sinan Yellow Cattle? How did the history of Sinan yellow cattle come about? The awards and honors of Sinan Yellow Cattle, as well as the tasting and eating methods of Sinan Yellow Cattle

Basic Introduction of Sinan Yellow Cattle

The terrain in Sinan County is extremely uneven, with large altitude differences, strong cutting, high mountains and steep slopes, and the terrain is mainly composed of mountains and hills. Sinan cattle production area belongs to Tongren sub region of middle mountain forest farming and pastoral area in eastern Guizhou and Zheng'an sub region of middle mountain canyon forest farming and pastoral area in northern Guizhou. It is located at the border of Sichuan, Hunan and Guizhou provinces and the transition zone from the eastern slope of the Yunnan-Guizhou Plateau to Sichuan Basin and western Hunan hills

Sinan County has a large area of grassy mountains and slopes, with abundant grass sources. In addition, there is an excessive amount of high-quality grass growing on the field ridges, which can be used as feed for oxen. The main feeding method is grazing. Suitable for breeding Sinan yellow cattle

Boosting immunity and promoting metabolism: Yellow beef contains abundant nutrients such as amino acids, proteins, and very little fat. It also contains hydrochloric acid, vitamin B complex, minerals, and riboflavin. Eating some yellow beef in moderation can improve the immune system, accelerate protein synthesis and metabolism, and help the body recover faster after training

Sinan yellow cattle have a medium head and length, mainly with "inverted eight character" horns. The characters come in black, gray black, milky white, milky yellow and other colors. The bull's acromion is thickened, rising 6-8 hair centimeters above the dorsal line. The face is flat, the contour is clear, the body is thick and short, the chest is wide, the structure is compact, and the limbs are slender. The cow's shoulder peak is not obvious, the head is clear and delicate, and there are few wrinkles on the drooping skin. The hind limbs are inclined and the distance between the flying internodes is relatively narrow. The hooves are regular in shape, with black snake hooves being the most common. The hooves are tough in texture, the shell is sturdy, wear-resistant and moisture resistant, and have strong regenerative ability, making them suitable for climbing. The majority of colors are yellow, followed by black, and the rest are brown, black brown, grass white, and other colors

Tasting and Eating Methods of Sinan Yellow Cattle

Boiled Yellow Beef

Ingredients: 200g Yellow Beef, 150g Fresh Mushrooms, 20g Douban Sauce, 5g Ginger, 5 Garlic Balls, 10g Cooking Wine, 5ml Soy Sauce, 5g Raw Powder, 2g Salt, 1g Chicken Powder, 2 Scallions, 20ml Edible Oil

Instructions:

1. Cut the yellow cattle meat into thin slices, add cooking wine, soy sauce, salt, cornstarch, cooking oil, mix well and marinate for 20 minutes

2. Chop the bean paste, garlic (leave some chopped into small pieces), slice the ginger, and wash the fresh mushrooms. Squeeze dry and set aside

3. Heat the wok and cool the oil. Add Douban sauce, garlic, and ginger and stir fry. Stir fry over low heat until the red oil is obtained. Add fresh shiitake mushrooms and stir fry until the mushrooms are soft. Add an appropriate amount of water, bring to a boil over high heat, add salt, chicken essence, and scallions for seasoning

4. Add the previously marinated beef slices until the beef is cut, then pour the broth into a bowl and top with minced garlic and scallions

5. Heat hot oil in a wok and pour it over minced garlic and scallions