![Duolun beef jerky [Inner Mongolia Duolun specialty]](https://i.gtylx.com/i.png)
What is Doren beef jerky? Authentic Inner Mongolian specialty of Duolun: Duolun beef jerky
Content summary:Do you want to know what Duolun beef jerky is? This article is a detailed introduction toInner Mongolia's Duolun specialty - Duolun beef jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Duolun beef jerky. The full text takes about 6 minutes to read, mainly including the basic introduction of Duolun beef jerky and its nutritional value? How did the history of Doren beef jerky come about? How to make Doren beef jerky and identify its authenticity? Wait
Basic introduction of Doren beef jerky
Doren charcoal grilled beef jerky is cooked using high-quality fresh beef and dozens of processes. It contains various minerals and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also prevents it from spoiling over time. Dried beef is known as the staple food for Genghis Khan's expeditionary army
What is the nutritional value of Dulun beef jerkyTracing back to the history of beef jerky, as early as Genghis Khan established the Mongol Empire, Mongolian cavalry had an inseparable bond with beef jerky. "They only drank horse milk or slaughtered sheep as food when they went in and out. As long as there was water grass for horses and livestock to eat, Mongolians could be self-sufficient. After slaughtering a cow, a hundred or ten kilograms of beef were dried and twisted into foam, only a dozen pounds of meat foam was left on the back of the bag. As long as there was water, they could drink it. Even if they lacked food, they could use hunting as a supplement. In combat, Mongolian cavalry relied on horses and livestock for sustenance, which greatly reduced the logistical burden of the army. Beef jerky was used for expeditions. It plays a very important role in combat. Grassland herdsmen have a tradition of drying beef jerky since ancient times, which is a food for entertaining distinguished guests. Only when distinguished guests come are they willing to take it out and cook it.
Method of making Dulun beef jerky
Five spice beef jerky
Ingredients:
50kg beef, 2.0kg salt, 1.5kg special grade soy sauce, 1.5kg white sugar, 150g monosodium glutamate, 500g Qujiu, 250g five spice powder, 100g fennel powder, 100g grass fruit powder
Method
1. Choose fresh and fat beef jerky from the front and back legs, remove fat and tendons, wash and drain, cut into 0.2-0.3kg sized pieces.
2. Pre cooking: Put the meat chunks into an iron pot, bring to a boil with water, skim off the foam, cook for about 20 minutes, remove and cool, and set aside the original soup.
3. Cut into pieces: Cut into strips, blocks, cubes, etc. according to different specifications, with consistent size and uniform thickness
4. Braised: Put various pre mixed ingredients into the original soup and simmer until the concentration of the soup increases. Then, add the cut meat pieces and cook over high heat, then simmer over medium heat. Finally, simmer over low heat for 1-2 hours until the sauce is almost dry before starting the pot
5. Dehydration: It is best to air dry naturally in a well ventilated place (without direct sunlight exposure) for the best taste. If there are no conditions, it can also be dried. Bake at 50 ℃ -55 ℃ for about 9 hours. When baking, flip the sieve 2-3 times until the texture of the meat becomes hard and dry
6. Aroma adjustment: Sprinkle a layer of salt, sugar, monosodium glutamate, five spice powder, chili powder and other auxiliary materials on the surface of dried meat
How to distinguish the authenticity of Dulun beef jerky
1. Try to choose less naked beef jerky in summer. Naked food does not indicate the production and shelf life, and is also most likely to be contaminated twice or even multiple times during the sales process4. Carefully check whether the label labeling is complete and detailed. Choose high-energy beef jerky and try not to consider products that do not indicate nutritional content
Tracing back to the history of beef jerky, as early as Genghis Khan established the Mongol Empire, Mongolian cavalry had an inseparable bond with beef jerky. "They only drank horse milk or slaughtered sheep as food when they went in and out. As long as there was water grass for horses and livestock to eat, Mongolians could be self-sufficient. After slaughtering a cow, a hundred or ten kilograms of beef were dried and twisted into foam, only a dozen pounds of meat foam was left on the back of the bag. As long as there was water, they could drink it. Even if they lacked food, they could use hunting as a supplement. In combat, Mongolian cavalry relied on horses and livestock for sustenance, which greatly reduced the logistical burden of the army. Beef jerky was used for expeditions. It plays a very important role in combat. Grassland herdsmen have a tradition of drying beef jerky since ancient times, which is a food for entertaining distinguished guests. Only when distinguished guests come are they willing to take it out and cook it.
Method of making Dulun beef jerky
Five spice beef jerky
Ingredients:
50kg beef, 2.0kg salt, 1.5kg special grade soy sauce, 1.5kg white sugar, 150g monosodium glutamate, 500g Qujiu, 250g five spice powder, 100g fennel powder, 100g grass fruit powder
Method
1. Choose fresh and fat beef jerky from the front and back legs, remove fat and tendons, wash and drain, cut into 0.2-0.3kg sized pieces.
2. Pre cooking: Put the meat chunks into an iron pot, bring to a boil with water, skim off the foam, cook for about 20 minutes, remove and cool, and set aside the original soup.
3. Cut into pieces: Cut into strips, blocks, cubes, etc. according to different specifications, with consistent size and uniform thickness
4. Braised: Put various pre mixed ingredients into the original soup and simmer until the concentration of the soup increases. Then, add the cut meat pieces and cook over high heat, then simmer over medium heat. Finally, simmer over low heat for 1-2 hours until the sauce is almost dry before starting the pot
5. Dehydration: It is best to air dry naturally in a well ventilated place (without direct sunlight exposure) for the best taste. If there are no conditions, it can also be dried. Bake at 50 ℃ -55 ℃ for about 9 hours. When baking, flip the sieve 2-3 times until the texture of the meat becomes hard and dry
6. Aroma adjustment: Sprinkle a layer of salt, sugar, monosodium glutamate, five spice powder, chili powder and other auxiliary materials on the surface of dried meat
How to distinguish the authenticity of Dulun beef jerky
1. Try to choose less naked beef jerky in summer. Naked food does not indicate the production and shelf life, and is also most likely to be contaminated twice or even multiple times during the sales process 4. Carefully check whether the label labeling is complete and detailed. Choose high-energy beef jerky and try not to consider products that do not indicate nutritional content