"Yulin Niuba" is a famous traditional food in Yulin. The main ingredient of Yulin Niuba is very common (beef rump), but after careful processing, it can feel that "the meat is delicate and chewy, and the fragrance is overflowing after eating", which is a local must. According to "Qing Louis", Niuba is "red and fragrant, handed down from generation to generation in a good family. It is light and sweet, deep red and crisp, and future generations are far behind. "

Authentic Yulin Niuba is translucent in color, coffee-like in color, shiny, rich in flavor, salty and sweet, delicious and refreshing, tough but not firm, and the more you chew it, the more fragrant it becomes. It is a famous dish with table, a delicacy with table, and a good gift for friends and relatives. Yulin people often like to make cold dishes with cowhide and fried peanuts when they hold banquets and festivals. In summer and autumn, the bean jelly in each stall is often paired with beef. Therefore, it is called Niuba Powder, and it is the first powder bully in Guangxi.

Yulin Niuba production has a long history, but the initial production scale is small and the sales volume is small. From 1930s to 1940s, Niuba in Wuchang West Street was the most famous. Canned and sold to Liuzhou, Guilin, Guiyang, Kunming, Chongqing and other places. After liberation, with the development of commodity economy, the number of Niuba production increased, and more people knew the production technology than before. Niuba has become a must-have food in restaurants, restaurants and cooked food stalls.

Niuba is made of fresh beef (the hind leg meat is the best, followed by the front leg meat) as the main material, and appropriate amount of licorice, Gan Song, clove, star anise, fennel, Radix Ginseng, dried tangerine peel, tsaoko, galangal powder, pepper, garlic, onion, sugar, lemon and good wine are added.

Method:

(1) Select 6 kg of beef rump (commonly known as bangbangrou), wash the blood, cut it into thin slices with 12cm, 6cm wide and 2cm thick blades, put it in a basin, and add 200g of white wine, 80g of refined salt, soy sauce 100g and sugar/kloc-0.

(2) Take a 1 dustpan, spread the marinated beef slices on the dustpan piece by piece, and dry them in the sun until they are 70% dry.

(3) Wash the pan, add a little clear oil and cook it until it is 80% cooked (the clear oil is unused vegetable oil, it is best to cook beef with tea oil or peanut oil), and add 50 grams of star anise, 8 tsaoko, 40 grams of galangal, 50 grams of cinnamon, 40 grams of clove, 40 grams of osmanthus fragrans, 0/00 grams of dried tangerine peel/kloc, 50 grams of pepper and 200 grams of cogongrass rhizome. Soak 100g mushrooms, stir-fry until fragrant, and then put the dried beef jerky in medium heat. When the dried meat is soft and there is no juice in the pot, add clear oil and stir fry, cover the pot and simmer for 1-2 hours. Open the lid in the middle and stir fry on time to avoid burning the bottom of the pot.

(4) After the steak is simmered, ginger, garlic and spices are removed, and the oil juice is controlled to cool, so that it can be cut into pieces and served, or it can be cooked into other dishes together with other raw materials.

Features: deep and bright color, mellow fragrance, tender and chewy meat, fragrant entrance and endless aftertaste.

Yulin Niuba is the most famous traditional snack in Yulin, which has a history of hundreds of years. In 2004, Yulin Niuba was rated as one of the top ten specialty snacks in Yulin in the first local specialty snack appraisal activity.