Niu Ganba is the Yunnan Hui people in the fall and winter each year to select fat beef cattle hind legs and other parts of high-quality beef, supplemented by the right amount of salt, pepper and other seasonings, using rubbing, pickling, drying, air-drying, frying and other processes, processing and production of a beef food. Han Chinese people slaughtered every winter fat pig, for New Year's Eve consumption, known as the "year pig". Hui people because of Islamic regulations prohibit the consumption of pork, so only slaughter cattle, sheep, etc. as a source of meat. Hui people in the winter after the slaughter of beef cattle, in order to retain the convenience, will be part of the beef with salt, rubbing, air-drying, for successive consumption, over time, the formation of cattle dry bar pickling tradition.

1, in the production process, pickling and air-drying is the main process and the mainstream technology of cattle dry bar;

2, in the historical origin, cattle dry bar in Yunnan Hui people have been hundreds of years of history of pickling, cattle dry bar from the Hui people of Yunnan, and spread to the Han Chinese and other brotherly ethnic groups;

3, in the national identity, cattle dry bar in the Hui people have an inextricable link.

3. The Hui people are forbidden to eat pork because of Islamic rules, only slaughtered cattle, sheep and other sources of meat, Hui people have unique experience in the production of beef dry bar;

4, in terms of local characteristics, beef dry bar is mainly circulated in the Yunnan region, is a local food in Yunnan, and exported to the similar dietary habits of Yunnan, Sichuan, Guizhou, Chongqing and other provinces and regions;

5, in the Edible methods, cattle dry bar mainly used after deep-frying edible method.

Pickling method

Materials required for pickling beef jerky mainly include two categories of raw materials and utensils. Raw materials mainly include beef and salt, based on regional, ethnic and personal tastes, some also add pepper, chili powder, five-spice powder and so on. Appliances mainly include pots, tanks, barrels, ropes, etc., due to the number of pickling, the purpose of the different appliances required are also different, and there is no certain norms. Beef used in pickled beef jerky, yellow beef is preferred. Traditionally, the front and rear legs of fat cattle, according to the texture of the meat split, the resulting beef has its own name, but the name is not uniform. Such as Yunnan Kunming area will be separated from the whole piece of beef called lunch box, crotch, sickle, fire fan, outside the white, pestle mouth, snatch mouth, chest, and so on.

The curing of beef jerky is generally done through the processes of salting, rubbing, pickling, drying and air-drying. The method of the Hui people of Weishan Yi Hui Autonomous County, Yunnan Province, of pickling dried beef:

The Hui people of Weishan usually slaughter beef cattle in winter. The winter in Weishan is usually not snowy, but it is relatively cold, and the best beef jerky is processed in the cold, while the high temperature in other seasons makes the processed beef jerky easy to deteriorate. The Hui people in Weishan put the selected beef into a big pot, sprinkle it with appropriate amount of salt and pepper, and rub it carefully so that the salt and pepper penetrate into the beef evenly. Then, the rubbed beef is put into a large earthenware bottle, placed in a cool place, sealed and marinated for about 10-15 days. Once the marinade is completed, it is opened to dry. Choose a sunny day, take out the marinated beef, perforate one end of it with a sharp knife, thread a thin rope into the hole, knot the ring, and set it on the iron hook. Then, will wear a good beef iron hook hanging on the roof or in the yard, nine sun nine dew, lasted about a month, that is, become cattle dry bar. Such cattle dry bar, soft meat tough, preserved over the years and the quality remains unchanged.

Cooking method

Fried beef jerky

Overview of beef jerky:

Fried beef jerky is the most common, the most typical way to eat beef jerky

Accounts:

Beef jerky 150 grams of dried chili pepper section, edible plants (oil), each moderate amount

Production method:

First, the beef jerky sliced. Thickness moderate, take the appropriate amount of cooking oil in the pot, the cattle dry bar down to the pot, open medium heat hot oil, while stirring with a vegetable spatula, to be hot oil into the dried chili pepper section, continue to stir fry, to be cattle dry bar discoloration, the aroma of the outside overflowing, you can get up the pot to eat. Processing time is about 5 minutes after the oil and beef jerky are added to the pot

Oil Dripping Beef Jerky

Overview:

Freshly cooked beef jerky is aromatic, fluffy and moderately tasty. However, if the temperature is low and the meal time is long, the beef jerky will become hard when it gets cold and the aroma is much less, the oil dripping beef jerky makes up for this. Soaked in oil, the beef jerky retains its heat and softness for a longer period of time. In fact, there is no essential difference between oil dripping and deep-frying beef jerky

Ingredients:

150 grams of beef jerky, dried chili peppers, edible plants (blended oil), each appropriate amount

Method of production:

First, the beef jerky sliced, thick and thin, enough to submerge the beef jerky in the cooking oil in the pot, you can even the oil together with the pot and put it into the container for consumption. Processing time is about 6 minutes after the oil and beef jerky are added to the pot

Stir-fried Beef Jerky

Overview:

This dish is dry, salty, chewy, and has a great aftertaste in your mouth!

Ingredients:

150 grams of beef jerky, 25 grams of fried peanuts, vegetable oil, dried chili peppers, garlic, salt, monosodium glutamate, soy sauce, cooked sesame seeds, each appropriate amount

Method of production:

Take the iron pot into the appropriate amount of vegetable oil, heating over medium heat, into the dried chili peppers, garlic, sautéing; cut the slices of beef jerky into the pot and put in the peanuts, and continue to Stir fry for about 2 minutes, change the heat; add salt, monosodium glutamate, soy sauce, according to taste, continue to stir fry for 1 minute, add sesame seeds, start the pan into the dinner plate, ready to eat

Porcini mushrooms fried beef jerky

Overview:

Beef jerky the mainstream practice of "deep-fried jerky," "oil dripping jerky," "sweet and sour jerky," such as jerky main ingredient to sing the protagonist of the independent dishes. Porcini Mushroom Fried Beef Jerky is a new way of eating with wild porcini mushrooms and beef jerky from Yunnan, which is worth trying. Instead of deep-fried beef jerky, it is fried jerky, and it is fried with porcini mushrooms, which has the benefit of "eating without fire", and the jerky is dry but not burnt, but very chewy.

Ingredients:

150 grams of beef jerky, 150 grams of fresh porcini mushrooms, vegetable oil, green chili peppers, salt, monosodium glutamate, soy sauce, each in moderation

Production:

Take the iron pot into the appropriate amount of vegetable oil, heating on medium heat, without waiting for the oil to heat up that is put into the slices of beef jerky, stir-frying for 3-4 minutes, to be the oil is hot, beef jerky discoloration, rolled, which is to be fished out of the cattle placed in a dish spare; the oil is not in the oil, but in the oil is hot, and then put into the slices of beef jerky. plate standby; in the frying pan into the porcini mushrooms, peppers, medium heat and stir fry for 4-5 minutes, into the fried beef dry bar mix stir fry for 1-2 minutes; according to taste, add the appropriate amount of salt, monosodium glutamate, soy sauce, continue to stir fry for 1 minute, you can get up the pot into the plate to eat

Sour bamboo shoots beef dry bar

Overview:

Western Shuangbanna region is hot and humid year-round temperatures, consumption of Hot and sour food can stimulate the appetite and relieve heat, the local Dai and Jingpo people love this dish

Ingredients:

150 grams of yellow beef dry bar, 100 grams of sour bamboo shoots, chili powder, green onion, refined salt, monosodium glutamate, pepper, coriander, appropriate amount of each

Method of production:

We will be a little roasted with charcoal yellow beef dry bar and cut into julienne strips. Take the casserole pot filled with water, put the beef dry bar shredded and sour bamboo shoots, and put a little chili powder and green onion, high heat heating, boil and then change to a small fire slow cooking, in turn, add salt, monosodium glutamate, pepper, seasoning. Slow cook for about 2 hours, take out into soup bowl, add large coriander powder, can be served