Introduction:

Beef jerky is the most important preserved product of Hui nationality, which is deeply loved by people of all ethnic groups because of its unique taste and rich nutrition.

With the continuous improvement of people's living standards, beef jerky, once a "rich dish", has already "flown into the homes of ordinary people" and has become a distinctive flavor food in Yunnan.

The production process of beef jerky is simple. Fat cattle (mainly yellow cattle) are mixed with salt, pepper, prickly ash, star anise and tsaoko according to people's tastes, rubbed by hand until the salty seasoning enters the meat, sealed, and then taken out to dry. The season for making beef jerky is mainly winter. Beef jerky can be fried or steamed, or fried with vegetables such as lotus root, generally without salt or other seasonings.

Because beef jerky is a pickled product, it is difficult for inexperienced people to distinguish between good and bad and true and false with the naked eye. Therefore, it is suggested that people must choose halal beef when buying, that is, beef processed and produced by the Hui people, because the beef eaten by the Hui people must come from live cattle slaughtered by imams, and the Hui people should not eat livestock slaughtered by imams. This fundamentally ensures that there is no problem with the raw materials of beef jerky. Moreover, the process of making beef jerky by Hui people is relatively traditional, and no other chemical raw materials will be added except the above spices such as pepper. Wuliangniu is one of the local brands in Yunnan.

Exercise:

1. In the production process, curing and air drying are the main processes and mainstream technologies of beef jerky;

2. As far as historical origin is concerned, beef jerky has been preserved for hundreds of years among Hui people in Yunnan. Beef jerky originated from Hui nationality in Yunnan, and then spread to Han nationality and other brotherly nationalities.

3. As far as national characteristics are concerned, Niuganba is closely related to the Hui nationality. Due to Islamic regulations, Hui people do not eat pork, but only slaughter cattle and sheep as a source of meat. Hui people have unique experience in making beef jerky.

4. As far as local characteristics are concerned, beef jerky is mainly spread in Yunnan, which is a local delicacy in Yunnan and exported to Sichuan, Guizhou, Chongqing and other provinces with similar eating habits.

5. In terms of eating methods, beef jerky is mainly fried and fried.