Region: Guangxi snacks
Technology: boiling, stewing and stewing.
The production materials of Yulin Niuba are: 6 kg of beef rump (commonly known as bangbangrou), 20g of liquor, 80g of refined salt, soy sauce 100g, sugar 100g, 50g of monosodium glutamate, 50g of ginger juice, 50g of garlic and scallion, 20g of baking soda, brine 10g and clear water. Chenpi 100g, Zanthoxylum bungeanum 50g, lalang grass rhizome 200g, ginger 2 pieces (crushed), garlic white 100g, pickled mushrooms 100g.
Introduction of Yulin Niuba: Yulin is an important town in the south of China, located in the southeast border of Guangxi. "Yulin Niuba" is a famous traditional food in Yulin. Mainly made of beef (commonly known as stick meat) on the buttocks of cattle. The meat is delicate and chewy, and it is fragrant after eating, which can be called a local specialty. "Qing Louis" contains: Niuba "red fragrance, handed down from generation to generation in Kuang Shi Liang Jia. It is light and sweet, deep red and crisp, and future generations are far behind. "
Features of Yulin Niuba:
The color is black and bright, the fragrance is mellow, the meat is delicate and chewy, the entrance is fragrant and the aftertaste is endless.
Teach you how to make Yulin Niuba, how to make Yulin Niuba.
1. Choose 6 Jin of beef (commonly known as stick meat) from the buttocks of cattle, wash the blood, cut it into12cm, 6cm wide and 2cm thick slices with a blade, put it in a basin, and add 200g of white wine, 80g of refined salt, 0/00g of soy sauce and 0/00g of sugar/kloc-0.
2. Take a 1 dustpan, spread the salted beef slices on the dustpan piece by piece, and dry them in the sun until they are 70% dry.
3. Wash the pot, add a little clear oil, and cook until it is 80% cooked (clear oil is unused vegetable oil, and it is best to cook beef with tea oil or peanut oil). 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 beef is simmered, remove the ginger, garlic and spices, control the oil juice to cool, and then serve it with a knife, or cook it with other ingredients to make other dishes.