Tacheng Dried Meat [Xinjiang Tacheng Specialty]

What is Tacheng dried meat? Authentic Xinjiang Tacheng Specialty: Tacheng Dried Meat

Content Summary:Do you want to know what Tacheng Dried Meat is? This article is a detailed introduction to the special product of Tacheng, Xinjiang - Tacheng Dried Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tacheng Dried Meat. The full text takes about 6 minutes to read, mainly including the basic introduction of Tacheng Dried Meat and its nutritional value? What are the product characteristics of Tacheng dried meat? How did the history of dried meat in Tacheng come about? The production method of Tacheng dried meat, etc

Basic Introduction to Tacheng Dried Meat

Tacheng Dried Meat includes dried beef, dried horse meat, dried lamb, etc. The time for making dried meat is generally in autumn. Autumn is not only the period when livestock are the fattest, but also the season when the prices of a large number of livestock on the market are relatively low. What is particularly crucial is that the air dried meat produced in autumn is well fattened and lean

Beef (hind legs): beef is rich in protein, and its amino acid composition is closer to the human body's needs than pork, which can improve the body's resistance to disease. It is particularly suitable for people who grow, develop, and recuperate after surgery and illness in terms of supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach, which is a good tonic in this season; Beef has the effects of nourishing the middle and qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, quenching thirst and stopping salivation. It is suitable for people with hidden qi, short qi, weak body, weak muscles and bones, chronic anemia, and yellow and dizzy faces; Water beef can soothe the fetus and nourish the mind, while yellow beef can nourish the middle and qi, strengthen the spleen and stomach, and strengthen the muscles and bones

How did the history of Tacheng dried meat come about

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 Changsheng Tian destined the pain of lovesickness. Can't you see the tears in your eyes? If you don't have the power, you can't forget. Only wait until the dark night and a dream come back. The once charming appearance. Xiaozhuang's hometown is located in the beautiful and rich Khorchin grassland. The people here continue the tradition of Mongolian brides marrying away and blessing their people with beef jerky because of the beef jerky that Da Yuer took with her when she got married. Inner Mongolia beef jerky is produced in the natural Keerqin grassland. The water and grass are abundant, and the cattle and sheep are fat. The Mongolian ethnic herders living there have a long-standing habit of sun drying beef jerky. Tracing back to the history of beef jerky in Inner Mongolia, as early as Genghis Khan established the Mongol Empire, Mongolian cavalry had an inseparable bond with Inner Mongolian beef jerky, "only drinking horse milk or slaughtering sheep as food when entering and leaving." 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 was dried and twisted into foam, only a dozen pounds of foam was left on the back of the bag, which could be consumed as long as there was water. Even if there was a shortage for a while, hunting could be used as a supplement. In combat, Mongolian cavalry relied on horses and livestock for sustenance; this greatly reduced the logistics of the army's movements. Inner Mongolian beef jerky was used in expeditionary operations. It plays a very important role.

The production method of Tacheng air dried meat

The production method of air dried meat is not complicated. Cut fresh beef into strips, mix with an appropriate amount of garlic paste and salt, marinate for one or two days, then hang it in a cool and ventilated place, let it dry to half dry, and the air dried meat is ready. There are many ways to consume dried meat, and the most distinctive way to showcase local characteristics is to grab dried meat by hand on a large plate. The operation method is as follows: wash the dried meat thoroughly, put large pieces in a pot and stew them. After the dried meat is cooked, it is taken out of the pot and cut into large pieces for serving on a plate. Then, the rolled thin noodles are cooked with meat broth, and the noodles are taken out and placed in a dried meat plate. Sprinkle with chopped onions, and a plate of fragrant hand pulled dried meat is served. The pickled rice made from dried meat also tastes quite good