Dried beef is a kind of beef food that Yunnan Hui people select high-quality beef from the hind legs of fat cows every autumn and winter, supplemented by appropriate seasonings such as salt and pepper, and processed by rubbing, pickling, drying in the sun, air drying and frying. Han people slaughter fat pigs for the Chinese New Year every winter, which is called "Nian Pig". Because Islam forbids pork, Muslims only slaughter cattle and sheep as a source of meat. After the Hui people slaughtered beef cattle in winter, in order to keep it convenient, they added salt to some beef, rubbed it and dried it in the air, so as to eat it one after another. Over time, the tradition of pickling beef jerky was formed.

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.

In the way of eating, beef jerky is mainly eaten after frying.

Pickling method

The materials needed for curing beef jerky mainly include raw materials and utensils. The raw materials mainly include beef and salt. According to the different tastes of regions, nationalities and individuals, some of them also added pepper, Chili powder and spiced powder. Appliances mainly include pots, cans, barrels, ropes, etc. Due to the different curing quantity and purpose, the required instruments are also different, and there is no certain specification. Beef used for curing beef jerky is better than yellow beef. Traditionally, the front and rear leg meat of fat cattle is selected and divided according to the texture of the meat pieces. The obtained beef has its own name, but the name is not uniform. For example, in Kunming, Yunnan, the whole piece of separated beef is called lunch box, crotch, sickle, fire fan, white outside, mouth, mouth and breast.

Generally speaking, the curing of beef jerky should go through the processes of curing, rubbing, curing, air drying and air drying. Methods of curing beef jerky by Hui people in Weishan Yi and Hui Autonomous County, Yunnan Province;

Weishan Hui people usually slaughter beef cattle in winter. It usually doesn't snow in Weishan in winter, but it's very cold. Dried beef is best when it is cold, and the temperature is high in other seasons, so the processed dried beef is easy to deteriorate. The Hui people in Weishan put the selected beef into a big pot, sprinkle a proper amount of salt and pepper powder, and knead it carefully to make the salt and pepper evenly penetrate into the beef. Next, put the kneaded beef into a clay pot, put it in a cool place and seal it for about 10- 15 days. After curing is completed, open it and dry it. Choose a sunny day, take out the marinated beef, punch a hole at one end with a sharp knife, put a string into the hole, tie a knot, and then put it on the hook. Then, hang the processed beef hook on the roof or yard and expose it for nine days for about a month, and it becomes dried beef. This kind of beef jerky is soft and tough, and its quality remains unchanged after being preserved for many years.

Cooking method

Fried beef jerky

Overview of beef jerky:

Fried beef jerky is the most common and typical way to eat beef jerky.

Composition:

65438 beef jerky+0.50g dried chilli segment and proper amount of edible plants (blended oil).

Production method:

Cut beef jerky into thin slices with appropriate thickness, take appropriate amount of cooking oil, put beef jerky into a pot, boil the oil over medium heat, and stir fry with a spatula at the same time. After the oil is hot, put it into the dried Chili section, continue to stir fry, and then take it out of the pot. The processing time of oil and beef jerky is about 5 minutes.

Dried beef in sauce

Overview:

The beef jerky that just came out of the pot is fragrant, soft and moderate, and very delicious. However, if the temperature is low and the meal time is long, the beef jerky will become hard and the aroma will be much less. Oil beef jerky just makes up for this shortcoming. Beef jerky soaked in oil can keep heat and softness for a long time. In fact, there is no essential difference between oily beef jerky and fried beef jerky.

Composition:

65438 beef jerky+0.50g dried chilli segment and proper amount of edible plants (blended oil).

Production method:

Cut the beef jerky into thin slices with appropriate thickness, take enough cooking oil to drown the beef jerky, then take it out of the pot and put it in a container to eat with the cooking oil. The processing time of oil and beef jerky is about 6 minutes.

Saute beef jerky

Overview:

This dish is salty, fragrant, chewy and memorable!

Composition:

Beef jerky150g, fried peeled peanuts 25g, vegetable oil, dried peppers, garlic sprouts, salt, monosodium glutamate, soy sauce and cooked sesame seeds.

Production method:

Pour an appropriate amount of vegetable oil into an iron pot, heat it over medium heat, and add dried Chili and garlic seedlings to stir fry; Put the cut beef jerky into the pot, add peanuts, continue to stir fry for about 2 minutes, and then turn to low heat; Add appropriate amount of salt, monosodium glutamate and soy sauce according to taste, continue to stir fry for 1 min, add sesame seeds, take out the pot and put them on the plate, and serve.

Fried beef jerky with boletus

Overview:

The mainstream methods of beef jerky are fried jerky, oil-soaked jerky and sweet and sour jerky. The main ingredients of beef jerky play a leading role and become an independent dish. Fried beef jerky with boletus is a new way to combine Yunnan wild boletus with beef jerky, which is worth tasting. Changing the fried beef jerky into fried beef jerky and frying it with boletus has the advantage of "eating without getting angry" The beef jerky is not sticky, but it is very chewy.

Composition:

Beef jerky150g, fresh boletus150g, vegetable oil, green pepper, salt, monosodium glutamate and soy sauce.

Production method:

Pour an appropriate amount of vegetable oil into an iron pan, heat it over medium heat, put in sliced beef jerky before oil heating, stir-fry for 3-4 minutes, and take out the beef jerky and put it on a plate for later use after oil heating changes color. Add boletus and green pepper into the oil pan, stir-fry for 4-5 minutes on medium fire, and add fried beef jerky and stir-fry for 1-2 minutes; Add appropriate amount of salt, monosodium glutamate and soy sauce according to taste, continue to stir fry for 1 min, and then take it out of the pot and serve it on a plate.

Beef jerky with sour bamboo shoots

Overview:

The temperature in Xishuangbanna is hot and humid all the year round. Eating hot and sour food can stimulate appetite and clear away heat. The local Dai and Jingpo people like this dish very much.

Composition:

Beef jerky150g, shredded sour bamboo shoots100g, and appropriate amounts of Chili powder, onion, refined salt, monosodium glutamate, pepper and coriander.

Production method:

Roast beef jerky with charcoal fire and cut it into shreds. Add water to the casserole, add shredded beef and shredded sour bamboo shoots, add a little Chili powder and onion, heat it with high fire, boil it, and then cook it slowly with low fire. Add salt, monosodium glutamate and pepper in turn to adjust the taste. Cook slowly for about 2 hours, take it out and put it in a soup bowl. Add coriander powder and serve.