Tianzhu White Yak [Gansu Tianzhu Specialty]

What is Tianzhu White Yak? Authentic Gansu Tianzhu Specialty: Tianzhu White Yak

Summary:Do you want to know what Tianzhu White Yak is? This article is a detailed introduction to the special product of Tianzhu in Gansu Province - Tianzhu White Yak. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Tianzhu White Yak. The full text takes about 5 minutes to read, mainly including the basic introduction of Tianzhu White Yak and its nutritional value? What are the product features of Tianzhu White Yak? How did the history of Tianzhu White Yak come about? Tasting and eating methods of Tianzhu white yak

Introduction to Tianzhu White Yak

Tianzhu White Yak is a rare and precious local yak group in China, which is a unique breed developed through long-term natural and artificial breeding. It is not only a precious livestock resource in Gansu Province, but also a rare yak germplasm resource in China and even the world, and has been listed as a national level livestock and poultry protection variety

How did the history of Tianzhu White Yak come about

White yak is unique to Tianzhu County, Wuwei City, Gansu Province. It is known as the pearl of the plateau and is a rare and precious semi wild endemic population in China and the world. It grows in harsh natural conditions such as high altitude and oxygen deficiency, dry grass period and freezing period lasting for about half a year. The sky is blue and the water is clear and sparkling. The lush grass and flowers mixed with Chinese herbs bloom, and the snow-white yak and the green grassland are painted into a beautiful and harmonious natural picture. The livestock products produced in this pristine environment are truly pollution-free green products

Tasting and Eating Methods of Tianzhu White Yak

Ingredients

500g of yak hip meat (cucumber strips), 500g of soybean oil (75g of actual consumption), 50g of scallions, 25g of ginger, 20g of refined salt, 20g of soy sauce, 15g of cooking wine, 25g of white sugar, 5g of Sichuan peppercorns, 10g of roasted sesame seeds, 5g of chili oil, 5g of dry red chili peppers, 5g of monosodium glutamate, 750ml of beef soup, and 15g of sesame salt

Production process

1. Change yak meat into two neat pieces; Peel the scallions; Wash, cut open and cut into sections; Cut ginger into slices; Wash the dried red chili peppers, remove the seeds, and cut them into 1cm long sections; Roast sesame seeds and stir fry until cooked<2. Marinate yak meat with scallions, ginger slices, salt, and cooking wine for 1 hour. Steam in boiling water over high heat and steam until tender. Remove and let cool, then cut into 4cm long and 1cm wide strips

3. Heat up the frying pan, add soybean oil, heat 50%, add beef strips, fry until dry, remove and control the oil<4. Put 75 grams of soybean oil in a pot, heat it up, add Sichuan peppercorns, fry until it's cooked, then remove and discard. Slightly cool the oil, add dry red chili and fry until purple black. Stir fry with scallions and ginger, then add beef soup, soy sauce, MSG, and beef strips. Use medium heat to thicken the sauce. When the sauce is dry, pour chili oil over it and sprinkle with roasted sesame seeds