Introduction:

Dried beef is the most important pickled meat product of Hui nationality, which is loved by people of all ethnic groups because of its unique taste and rich nutrition.

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

The production process of dried beef is simple. Fat beef (mainly yellow cattle) is mixed with salt, pepper, pepper, star anise, tsaoko and so on 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 dried beef is mainly winter. Dried beef can be fried or steamed, or fried with vegetables such as lotus vegetables, generally without adding salt or other seasonings.

Because dried beef 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 the halal flavor when buying, that is, it is processed and produced by the Hui people, because the beef eaten by the Hui people must come from the live cattle slaughtered by the imam, and the Hui people should not eat livestock that have not been slaughtered by the imam. This fundamentally ensures that there is no problem with the raw materials of dried beef. Moreover, the process of making dried beef 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.

Practice:

1, in the production process, curing and air drying are the main processes and mainstream processes of dried beef;

2. In terms of historical origin, dried beef has been preserved among the Hui people in Yunnan for hundreds of years. Dried beef originated from the Hui people in Yunnan and spread to the Han nationality and other fraternal nationalities.

3. In terms of national characteristics, Niuganba is closely related to Hui people. Hui people do not eat pork because of Islamic rules, and only slaughter cattle and sheep as meat sources. Hui people have unique experience in making dried beef.

4. In terms of local characteristics, dried beef is mainly spread in Yunnan, which is a local food in Yunnan and exported to Sichuan, Guizhou, Chongqing and other provinces with similar eating habits.

5. In terms of eating methods, dried beef is mainly eaten by frying and frying.