< h1 class="pgc-h-arrow-right" > introduction</h1>
Xiaoquan juice beef, is a famous specialty of Xiaoquan Town, Deyang City, Sichuan Province, is a local famous Huimin food in Xiaoquan, with a long history and is famous far and wide. The food has the characteristics of hemp, spicy, fragrant, crisp and fruity, so it is called "juice beef". It is a delicacy to accompany wine, meals, tea, snacks, and gifts for relatives and friends.
Travelers who hear juice beef for the first time will wonder why beef seems to have no juice taste, in fact, the name of this dish at the beginning is called wrapped beef, because the wrapping is more complicated, so it is transliterated as juice beef in the process of dissemination, and later widely circulated, has been used by people to this day, and the wrapping word also refinedly summarizes its production process is to use soup, thick sauce poured on the beef, it is made into juice beef.
This dish was once recognized as an excellent delicacy at the Agricultural Exchange in 1940 and was known to many people. In 1950, the former representative of the Deyang County Condolence Group to korea brought "juice beef" to Korea as a precious gift to the Chinese Volunteer Army. Subsequently, he has participated in provincial and municipal food exhibitions and appraisals, all of which have been well received.
In 1990 this cuisine also won a number of honors, and was included in the well-known food magazines in China at that time, the birthplace of juice beef Xiaoquan Town is a street that is not too long, known locally as Banbian Street, since ancient times, there have gathered a lot of Hui people to do business and settle here, and juice beef is a passing old man at that time, in many explorations to develop the food.
In recent years, Xiaoquan juice beef has been further improved in quality and packaging, and has been included in the Dictionary of Chinese Local Specialties and included in Du Fuxiang's "Guide to Chinese Famous Food". Products are sold to Beijing, Tianjin, Shanghai, Guangzhou, Shenzhen and other places, deeply loved by the majority of customers. In order to adapt to the tastes of consumers inside and outside the province, we have now begun to produce new products such as "WenWei" and "Northern Flavor" to meet the needs of the masses of all parties.
<h1 class="pgc-h-arrow-right" > the traditional practice of authentic Deyang Xiaoquan juice beef:</h1>
The first is to buy back beef cattle, hire workers to graze cattle, feed the concentrate, wait for the meat to be full, slaughter them with a knife from the "imam [hōng]" (Islamic religious professionals), take their lean meat, remove the tendons, cut them into large fist pieces, put the salt stains in the tank, wait for the salt to penetrate the heart, filter the salt water from the tank, boil it into a pot "wuhuo" to remove the blood and water in the meat, cool the pot, and then remove the tendons.
The second is to enter the brine into the taste, the first use of "wuhuo" boiling, and then use the "wenhuo" to drink, the meat flavor into, boiling brine out of the pot, after natural cooling, again remove the tendons, the pure muscles across the meat pattern cut into small pieces about an inch or so, shaped like coarse chopsticks, that is, blanks.
The third is to take pure vegetable oil and burn it to a certain temperature, put the blank into the pan and fry it, strictly grasp the heat, not only to maintain the special umami taste of the beef, but also to be crisp and not topped teeth, and chew in the mouth to the degree of slag.
The fourth is to filter out the remaining oil from the pot, mix it with dozens of spices made of precious Chinese medicine processed noodles and ingredients such as pepper powder, chili oil, cooked sesame seeds and a little caramel.
<h1 class="pgc-h-arrow-right" > historical story</h1>
Sichuan Tianfu special halal "Ma Changheng juice beef" is talked about by the world. This halal dish was founded in 1933 by Ma Daoyong, a Muslim from Deyang City. Ma Daoyong began to produce fruit juice beef in 1933. He was very strict about the selection of beef, and when buying cattle, he had to buy robust live cattle and have them slaughtered by imams. Then, the "roll meat" is de-ribbed, put into a container and marinated in brine, then taken out to dry the water vapor, then marinated, cut into chopstick-thick strips along the stripes of beef, and then smoked, and finally, mixed with more than 20 kinds of natural spices, wrapped in rice dumpling leaves.
Later, Ma Daoyong considered that he was old and afraid that his stunt would be lost, and later someone would pass off his brand, so he replaced the trademark of "Xingyue" brand juice beef with the name of his son "Ma Changheng". Since then, the production of juice beef has changed from strip to granular, smoked to fried, the quality is more and more refined, and the product sales are smoother. After liberation, Ma Changheng taught the product technology to the supply and marketing cooperative, and in 1950, "Ma Changheng Juice Beef" was selected as a treasure to go to Korea to comfort the Chinese Volunteer Army.
< h1 class= "pgc-h-arrow-right" > nutritional value</h1>
Beef:
1. Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's disease resistance, for growth and development and postoperative, post-illness nursing people in supplementing blood loss, repair tissue and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season's tonic good; 2. Beef has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the bones and muscles, dissolving phlegm and breathing wind, quenching thirst and salivation, and is suitable for people with hidden qi, shortness of breath, weak muscles and bones, anemia for a long time and yellow face and dizziness; Buffalo beef can calm the fetus and replenish the spirit, and yellow beef can calm the qi, strengthen the spleen and stomach, and strengthen the bones.
orange:
1. Oranges contain a lot of vitamin C and carotene, which can inhibit the formation of carcinogens, soften and protect blood vessels, promote blood circulation, reduce cholesterol and blood lipids; Studies have shown that drinking 3 cups of orange juice a day can increase the content of high-density lipoprotein (HDL) in the body, thereby reducing the likelihood of heart disease, orange juice contains a specific chemical component namely flavonoids and limonin, which can promote HDL increase and transport low-density lipoprotein (LDL) to the body; 3. 5. Regular consumption of oranges is effective in preventing gallbladder disease; The smell emitted by oranges is conducive to relieving people's psychological stress, but it only helps women overcome nervousness, but it has little effect on men.
clove:
Clove buds contain clove oil, the main ingredients of which are eugenol and syperene (Caryophyllene). Wild cloves also contain eugenone and cherry cherries (Eugenine). It has the effect of warming, stomach, anti-nausea and antibacterial.
<h1 class="pgc-h-arrow-right" > common practice</h1>
Ingredients:
Beef (lean) 500 g, orange 100 g, pepper 2 g, pepper powder 2 g, cloves 2 g, fennel powder 1 g, star anise 1 g, ginger 3 g, green onion 4 g, white sugar 7 g, cooking wine 10 g, lard (refined) 20 g, salt 3 g, soy sauce 5 g
steps:
1. Peel and seed fresh oranges, take the juice and add sugar, pepper powder, pepper powder, cloves, fennel powder, star anise powder, soy sauce, lard, and mix into juice flavor;
2. De-tendon the beef, cut into 5 ml thick slices, put ginger, green onion, cooking wine, salt and marinate for 1 hour, steam for 40 minutes on high heat until cooked, take out the cold, change to two coarse silk and set aside;
3. Put the pot on the high heat, add lard to 60% heat, fry the shredded beef until it is hard, brownish red, and mix well with the juice and plate.
Would you make a very simple "juice beef"?
I am the King of Mountains and Seas, only youth and food can not live up to!
This article is original by Shan Haijun, welcome to pay attention, take you along with long knowledge!