Keerqin Beef [Keerqin Right Wing Specialty in Inner Mongolia]

What is Keerqin steak? Authentic Inner Mongolia Keerqin Right Wing Specialty: Keerqin Beef

Summary:Do you want to know what Keerqin Beef is? This article is a detailed introduction to the Inner Mongolia Keerqin Right Wing Specialty - Keerqin Beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Keerqin Beef. The full text takes about 4 minutes to read, mainly including the basic introduction of Keerqin Beef and the product characteristics of Keerqin Beef? How to distinguish between genuine and fake Keerqin steak? Tasting and eating methods of Keerqin steak, etc

Introduction to Keerqin Beef

Keerqin District stands tall on the beautiful and rich Keerqin Grassland. Known as the "thoroughfare of seven provinces", it is one of the birthplaces of Mongolian culture and Hongshan culture, and the hometown of Empress Xiaozhuang Wen. The area with the highest concentration of Mongolians who have relied on nomadic lifestyles since ancient times has a long tradition of grassland animal husbandry, covering an area of approximately 450000-600000 square kilometers of natural pastures. It is located at latitude 42-45 degrees north, with a mild climate, abundant sunshine and rainfall, abundant water and grass, and excellent grass. There are over 1600 species of plants growing, of which more than 900 can be used as high-quality grass. Keerqin in Inner Mongolia is the most ideal natural pasture in China

How to taste Keerqin steak

When stewing beef, use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of beef, prevent the leaching of amino acids from the meat, and maintain the delicious taste of the meat; Boil the water on a high fire, open the lid of the pot and stew for 20 minutes to remove the odor, then cover the lid and turn the light fire to keep the oil floating on the Noodles in soup at the temperature, playing the role of stewing; During the boiling process, salt should be added late and water should be added all at once. If water is found to be insufficient, boiling water should be added; The day before stewing meat, spread mustard on the meat surface and wash it off with cold water before stewing. This not only ripens quickly, but also makes the meat fresh and tender; Wrap a small amount of tea leaves in gauze and put them in a pot to stew with beef. The meat will cook quickly and have a fragrant taste; Add some wine or vinegar (2-3 tablespoons or 1-2 tablespoons of vinegar to 1 kilogram of beef) to stew the beef, which can also make the meat soft and tender; Put a few hawthorns or slices of radish in the meat pot, which not only ripens quickly but also eliminates odors