Therefore, the cooking of beef has a special flavor, especially many beef dishes, which are fine and delicious, better than some beef dishes in pastoral areas. Please take your time if you don't believe me. I have arranged nine Yunnan beef dishes, in order to provide dinner for everyone, or in no particular order.
Sea cucumber niutou
This sea cucumber is a cow's head, saying sea cucumber, not sea cucumber; This is a bull's head that looks like a sea cucumber. This is the beauty of sea cucumber bull's head. This is Cui Chengchao, the chef of Yunnan State Banquet, one of the most famous three dishes in his life (fish head in casserole, pork with pig's head, sea cucumber and cow's head).
This dish is made of ham, ham bone, fat, fresh bone and Chinese cabbage. The cow head is peeled, cooked and cut into pieces. The taste of sea cucumber is hung in the soup, and the flavor is improved. The fake model, beef and vegetables are absolutely exquisite. The heads of state who have tasted it are all amazed!
Red button ox nose
This is one of the three famous Muslim dishes in Yunnan (Zhuangliang chicken, steamed pork with lotus leaf powder, and beef nose with red button). There used to be an old saying: "Bears are beautiful because of their palms, and cows are precious because of their noses". The bear's paw can't be eaten now, but the cow's nose is a special part of the cow that ordinary people don't pay much attention to, but it has been cooked into a unique Yunnan cuisine by Muslim chefs in Yunnan.
Blanch the cow's nose with boiling water, remove the dirt such as cow's nose hair, put it in an earthenware pot, boil it with high fire, skim the floating foam, stew it with low fire until it is 90% cooked, take it out, add scallops and mushrooms, and stew it in soup. Slice the bovine nose with honey and fry it in the oil pan until golden brown. Add scallop and mushroom juice and steam for 3 hours, then take it out. Add salt and seasoning to the wok to thicken it into juice and pour it on the nose of the cow. Sprinkle coriander beside the plate and decorate with vegetables.
Steamer bullwhip
This is a famous dish of Yunnan steamer banquet, which has the effect of warming yang and tonifying kidney. But I think exercise is the most important thing. This dish is very strict in material selection and initial processing. We choose a strong yellow bullwhip, cut it with a sharp knife, blanch it in a boiling water pot, take it out and put it in clear water, tear the envelope in the urethra, wash it repeatedly, cut off the leftover material and fascia that can't be cut off, cut the bullwhip into sections of six or seven centimeters long, then cut it into sections with a horizontal knife (but don't cut it off), boil it in boiling water and watch it roll.
Cold beef slices
Cold beef slices are the traditional dishes of Yunnan Hui people. It is often seen in beef restaurants in Zhaotong and Kunming. In the beef section of "Kunming Cuisine", Wang Zengqi recounted the various methods of Kunming beef, such as cold slices, soup slices, braised pork, dry bar, etc., and wrote affectionately in the first sentence: "I have never eaten such good beef as Kunming in my life."
It takes time to make Yunnan beef cold slices, and the selection of materials is also very particular. The best choice of ingredients is Yunnan Xundian local yellow cattle, with a growth period of five to six years. The cutting method of beef is also very particular, and it should be cut horizontally, so that beef can be cut into complete pieces with the best taste. There are three kinds of dipping materials for eating beef cold slices, sesame peanut butter, salt and pepper, and spicy dipping water, which can be selected according to personal preferences.
Stone Pot Beef Cui Hui
This is a main course of Pu 'er Jiangcheng Cattle Banquet. Jiangcheng Yellow Cattle has high protein and low fat, delicious meat and high nutritional value. This main course uses a stone pot as the main cooker, and gathers different parts of Jiangcheng beef, such as beef brisket, beef offal and oxtail, with different cooking methods, so it is called "beef party". Among them, beef is made into garlic flavor, beef brisket is made into braised flavor, beef offal is made into hot and sour flavor, and oxtail is made into spicy flavor, which is a very distinctive national diet.
Denqen yak hotpot
Zhongdian yak in Diqing is one of the 12 yak populations in China, and it is a unique yak breed in Yunnan. Because of living in the area above 3500 meters above sea level all the year round, Diqing yak grows a variety of wild medicinal materials such as Fritillaria and Cordyceps. Yaks often eat these herbs, which makes Diqing yak meat delicious. The hot pot made from it is even more delicious. The smell of ingredients alone is enough to make Yunnan people proud.
Yak hot pot is the best in Yunnan hot pot. The soup is fresh and the meat is tender and delicious. It is a must-eat food in winter. The copper pot is full of large pieces of yak meat, stewed until it is crisp and rotten. The meat is connected with Pippi and tendons, and the aftertaste is long! Add chopped pepper and sauce to make it warm in the cold winter. It's perfect!
Skimming cattle
Steak is a delicious food that has spread very well on the internet in recent years, and it is a unique national food in Yunnan. Buffalo skimming gives foreigners a very amazing feeling. They always find the food in the last three roads incredible. In fact, after living in Yunnan for a long time, they know that the taste that Yunnan people are looking for is a primitive, wild and warm taste.
However, few people know that steak is still a regular dish in Cangyuan Wawang banquet. After all, if you want to eat authentic beef, you must kill a cow. This is not a grand banquet. If most people want to eat, it is really unbearable.
Nanhong beef
Baoshan is famous for its beef practices, and roast beef is delicious. But I want to introduce another delicious beef in Baoshan. Nanhong beef is the main course of the banquet in Yongchang Mansion of Baoshan, and it is the ancient name of Baoshan in Nanzhao and Dali periods. "Nanhong" refers to the agate in Baoshan, which was called "Nanhong" in ancient times and is one of the seven treasures of the ancient temple. South red beef means cooked beef, which is as auspicious as agate.
Nanhong beef in Yongchang Prefecture is selected from Baoshan high-quality beef, dyed with carrot juice, pumpkin juice and saffron, simmered for 4 hours, then steamed in a steamer for 2 hours, and then mixed with juice to thicken into dishes. The meat color of South Red Bull is like South Red Agate. The meat is tender and mellow, and it is very delicious.
Niuganba
Finally, I must talk about beef jerky in Yunnan. Beef jerky is the most distinctive food in Yunnan, which can be used as a snack or a big dish. You can often see it at ethnic banquets in Yunnan, such as yak beef jerky in Tibetan king banquet, Weishan beef jerky in Dali Tianlong Babu banquet, Yulong Snow Mountain beef jerky in Lijiang Sanshui banquet and so on.
Although it is just ordinary beef jerky products, only Yunnan beef jerky is so delicious. This is closely related to Yunnan's unique climate temperature, air humidity and ultraviolet intensity, and other places really can't make such a mellow taste. If friends come to Yunnan to travel, they can try it.
You can see it from these nine delicious dishes of Yunnan beef. Compared with the beef dishes in Xinjiang, Inner Mongolia and Qinghai, the beef dishes in Yunnan are more elaborate and the cooking methods are more ethnic. Every big dish is full of color, fragrance, taste, art, shape and taste. Moreover, Yunnan has richer ingredients and more side dishes. Humanism and a stronger sense of history.
(Some of the pictures used in this article are from the Internet. If you have copyright requirements, please contact the author to delete! )