Therefore, the cooking of beef has different flavors, especially many beef dishes, which are well-made and delicious, which are better than some beef dishes in pastoral areas. If you don't believe me, please read slowly. I have arranged 9 beef dishes in Yunnan to provide dinner for everyone, or in no particular order.
Sea cucumber niutou
This sea cucumber is a bull's head, saying sea cucumber, but it is not a 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 one of the most famous three dishes in the life of Cui Chengchao, the chef of Yunnan State Banquet (fish head in casserole, pork head, sea cucumber and cow head).
This dish is made of ham, ham bone, fat, fresh bone and Chinese cabbage. The cow head is peeled and cooked and cut into pieces. The taste of sea cucumber hangs in the soup, which is enhanced by the taste. Modeled under a pseudonym, the taste of beef and vegetables is 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. Ordinary people won't notice it, but it has been cooked by Muslim chefs in Yunnan into a unique Yunnan cuisine.
Blanch the cow nose with boiling water to remove dirt such as cow nose hair, then put it in a pottery pot and boil it with high fire to remove floating foam, then stew it with low fire until it is 90% ripe, take it out, add scallops and mushrooms, and stew it in soup. Slice the bovine nose, add honey, and fry 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, thicken it into juice and pour it on the nose of the cow. Sprinkle coriander beside the plate and decorate with vegetables.
Steam pot bullwhip
This is a famous dish in Yunnan steamer banquet, which has the effect of warming yang and tonifying kidney. But I think exercise is the most important thing. The material selection and initial processing of this dish are very strict. 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 off 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 article 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 is very time-consuming 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 slices 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.
Cuihui stone pot beef
This is a main course of Pu 'er Jiangcheng Cattle Banquet. Jiangcheng yellow cattle have high protein, low fat, delicious meat and high nutritional value. This main course is called "beef party" because it uses stone pots as the main cooking utensils to gather different parts of Jiangcheng beef, such as beef brisket, beef offal and oxtail, through different cooking methods. 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. Living in the area above 3500 meters above sea level all the year round, Diqing yak grows many 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 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 tender and the meat is tender and delicious. It is a must-eat food in winter. The copper pot is filled with large pieces of yak meat and stewed until it is crisp and rotten. Meat is connected with skin, skin is connected with tendons, and the aftertaste is long! Add chopped pepper and sauce and have a warm bite in cold winter. It's perfect!
Stealing cattle
In recent years, steak is a delicious dish that has spread very well on the Internet, and it is a unique ethnic food in Yunnan. Buffalo skimming gives foreigners a very amazing feeling. They always think that the food in the next three roads is incredible. In fact, after living in Yunnan for a long time, they know that what Yunnan people are looking for is a primitive, wild and warm taste.
However, few people know that steak is still a fixed dish of Cangyuan Wawang Banquet. After all, if you want 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 at Yongchang Building in Baoshan, which was the ancient name of Baoshan in Nanzhao and Dali periods. "Nanhong" refers to the agate of Baoshan, which was called "Nanhong" in ancient times and is one of the seven treasures of the ancient temple. South red beef means that the beef is cooked, which is as auspicious as agate.
Nanhong beef in Yongchang Prefecture is made of high-quality beef produced in Zizhushan, dyed with carrot juice, pumpkin juice and saffron, simmered for 4 hours on low heat, then steamed in a steamer for 2 hours, and then thickened with the sauce. 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 both a snack and a big dish. It can often be seen in ethnic banquets in Yunnan, such as yak beef jerky at Tibetan king banquet, Weishan beef jerky at Dali Tianlong Babu banquet, Yulong Snow Mountain beef jerky at Lijiang Sanshui banquet and so on.
Although it is just an ordinary preserved beef product, only Yunnan beef jerky is so delicious. This is closely related to the unique climate temperature, air humidity and ultraviolet intensity in Yunnan, and it is really impossible to make such a mellow taste in other places. If friends come to Yunnan to travel, they can give it a try.
It can be seen 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 exquisite 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 history are stronger.
(Some of the pictures used in this article are from the Internet. If you have copyright requirements, please contact the author to delete! )