What is Yulin Niuba? Authentic Yulin specialty from Guangxi: Yulin Niuba
Content summary:Do you want to know what Yulin Niuba is? This article is a detailed introduction to the special product of Yulin, Guangxi - Yulin Niuba. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yulin Niuba. The full text takes about 6 minutes to read, mainly including the basic introduction of Yulin Niuba and its nutritional value? What are the product features of Yulin Niuba? How did the history of Yulin Niuba come about? The production method of Yulin Niuba and the awards and honors of Yulin Niuba
Basic Introduction of Yulin Niuba
Yulin Niuba (commonly known as beef jerky) is the most famous Han style snack in Yulin City, Guangxi Zhuang Autonomous Region. The deliciousness of Yulin Niuba has been recorded since the Qing Dynasty and has now formed the Yulin Niuba food industry
What is the nutritional value of Yulin NiubaHow did the history of Yulin Niuba come about3. Wash the pot and add a small amount of clean oil (which is unused vegetable oil, preferably tea oil or peanut oil for cooking beef jerky). Heat until 80% cooked. Add 50 grams of star anise, 8 grass fruits, 40 grams of ginger, 50 grams of cinnamon, 40 grams of cloves, 40 grams of osmanthus, 100 grams of orange peel, 50 grams of bell pepper, 200 grams of thatch roots, 2 pieces of ginger (cracked), 100 grams of garlic white (cracked), and 100 grams of soaked winter mushrooms. Then add dried meat and stir fry over medium heat until the meat is soft and there is no juice in the pot. Add clean oil and stir fry, cover the pot, and switch to low heat. Slowly simmer for 1-2 hours. It is necessary to remove the lid and stir fry on time to avoid burning the bottom<4. After simmering the beef tripe, pick out the ginger, garlic, and spices, control the oil sauce and let it cool, then cut it into pieces and serve it on the table, or cook it with other ingredients to make other dishes
Awards and honors of Yulin Niuba
Yulin Niuba passed the geographical indication expert review in Beijing, marking that Yulin Niuba became the third protected product in Yulin City to pass the geographical indication expert review in 2011, after Beiliu Liangting Chicken and Bobai Hollow Cabbage.
How did the history of Yulin Niuba come about3. Wash the pot and add a small amount of clean oil (which is unused vegetable oil, preferably tea oil or peanut oil for cooking beef jerky). Heat until 80% cooked. Add 50 grams of star anise, 8 grass fruits, 40 grams of ginger, 50 grams of cinnamon, 40 grams of cloves, 40 grams of osmanthus, 100 grams of orange peel, 50 grams of bell pepper, 200 grams of thatch roots, 2 pieces of ginger (cracked), 100 grams of garlic white (cracked), and 100 grams of soaked winter mushrooms. Then add dried meat and stir fry over medium heat until the meat is soft and there is no juice in the pot. Add clean oil and stir fry, cover the pot, and switch to low heat. Slowly simmer for 1-2 hours. It is necessary to remove the lid and stir fry on time to avoid burning the bottom<4. After simmering the beef tripe, pick out the ginger, garlic, and spices, control the oil sauce and let it cool, then cut it into pieces and serve it on the table, or cook it with other ingredients to make other dishes
Awards and honors of Yulin Niuba
Yulin Niuba passed the geographical indication expert review in Beijing, marking that Yulin Niuba became the third protected product in Yulin City to pass the geographical indication expert review in 2011, after Beiliu Liangting Chicken and Bobai Hollow Cabbage.
3. Wash the pot and add a small amount of clean oil (which is unused vegetable oil, preferably tea oil or peanut oil for cooking beef jerky). Heat until 80% cooked. Add 50 grams of star anise, 8 grass fruits, 40 grams of ginger, 50 grams of cinnamon, 40 grams of cloves, 40 grams of osmanthus, 100 grams of orange peel, 50 grams of bell pepper, 200 grams of thatch roots, 2 pieces of ginger (cracked), 100 grams of garlic white (cracked), and 100 grams of soaked winter mushrooms. Then add dried meat and stir fry over medium heat until the meat is soft and there is no juice in the pot. Add clean oil and stir fry, cover the pot, and switch to low heat. Slowly simmer for 1-2 hours. It is necessary to remove the lid and stir fry on time to avoid burning the bottom<4. After simmering the beef tripe, pick out the ginger, garlic, and spices, control the oil sauce and let it cool, then cut it into pieces and serve it on the table, or cook it with other ingredients to make other dishes
Awards and honors of Yulin Niuba
Yulin Niuba passed the geographical indication expert review in Beijing, marking that Yulin Niuba became the third protected product in Yulin City to pass the geographical indication expert review in 2011, after Beiliu Liangting Chicken and Bobai Hollow Cabbage.