Kulun beef jerky [a specialty of Kulun Banner, Inner Mongolia]

What is Kuren beef jerky? Authentic specialty of Kulun Banner, Inner Mongolia: Kulun beef jerky

Content summary:Do you want to know what Kulun beef jerky is? This article is a detailed introduction to the special product of Kulun Banner, Inner Mongolia - Kulun beef jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Kulun beef jerky. The full text takes about 6 minutes to read, mainly including the basic introduction of Kulun beef jerky and its nutritional value? How did the history of Kuren beef jerky come about? The production method of Kuren beef jerky, etc

Introduction to Kuren Beef jerky

Kuren Banner has a long history and strong ethnic customs. It has three national 4A level temples, the Taminchagan Desert, and is rich in Keerqin yellow cattle. Keerqin yellow cattle meat is renowned throughout the country for its fresh and tender texture, high nutritional value, and abundant trace elements. Grassland Andai roasted beef jerky is made from high-quality Keerqin yellow beef as raw material, using ancient Mongolian craftsmanship and unique modern processing. The process does not involve deep frying or adding any preservatives, and is highly favored by people for its unique flavor and high nutritional value

The beautiful Khorchin grassland is the place where the "Empress of the Generation" Dayuer (Empress Xiaozhuang Wen) got married. Da Yuer, who was as beautiful as a flower, fell in love with Dorgon at first sight, and from then on, an unparalleled love story unfolded on the Khorchin grassland

The beauty bestowed by the Eternal Life destined the bitterness of lovesickness

Will there be tears in your eyes if you can't see them

If you don't have the power to forget, you can't forget it.

Only wait until the dark night to dream of the once tempting appearance.

Xiaozhuang's hometown is located on the beautiful and rich Kerqin Grassland. The people here continue the tradition of Mongolian brides marrying away and their people blessing them with beef jerky because of the beef jerky that Da Yuer took away when she got married

Method of making Kuren beef jerky

Main ingredients: selected beef from the thighs of yellow cattle, using milon, cucumber strips, and cucumber strips (all from the buttocks of cattle) as the main ingredients.

Seasoning: salt, scallions, ginger, white sugar, peanut oil, etc. in appropriate amounts

First, marinate and then air dry. Due to the unique geographical environment and dry climate of Inner Mongolia, it is easy to dry

Traditional methods:

1. Remove the fascia from the selected beef and slice it into large strips with a knife. Salt, onion, ginger, sugar, etc. are put in a small bowl of middle note, and the meat is salted

After 2.12 hours, hang the meat on an iron rack and place it in a well ventilated area. Depending on the region and the dryness of the air during the season, it can be used for 1 to 3 days. Inner Mongolia uses less air drying time

3. Remove the meat strips and cut them into pieces of four or five centimeters each. Place the wok on the fire and pour peanut oil into the hot pot. When it's 40% hot, soak the dried beef in it and fry for about 3 minutes (the oil temperature should not be too high), then remove and drain the oil. Once fully cooked, it can be served on a plate