The colder the day, the more hungry people are, Chongqing friends, are you now even asking for pure meat for small snacks? Eat more meat, increase calories, and it won't be so difficult in winter!
Wait a minute! Who says you can't eat meat and snacks to lose weight?
Dangdang! Chongqing people's teeth grinding anti-hunger artifact shines!
You look at this beef jerky, good taste, high protein, low fat, easy to carry, as a meal when losing weight, drinking, unwinding, chasing drama... Isn't it better to be more cute?!
Since ancient times, beef has been the second largest meat food of the Chinese people, after pork. Beef has a very high protein content, so it tastes delicious, is loved, and enjoys the reputation of "the proud son of meat". Beef also has the effect of tonifying kidneys, nourishing the spleen and nourishing the stomach, strengthening muscles and bones, and is suitable for people with shortness of breath, weak muscles and bones, and anemia for a long time.
Beef can be eaten in a variety of ways, braised, stewed, cold mixed... These can only be tasted as "dinner dishes" on the dinner table, and the Wanzhou beef jerky we are going to introduce today can accompany you through one boring afternoon and night after another, giving the most timely comfort to the hearts of foodies.
Wanzhou beef jerky, a famous traditional specialty of Chongqing, is made of mountain yellow beef ecologically cultivated in the Three Gorges Reservoir Area, selected from its leg muscles, and refined with sugar, Sichuan salt, natural spices, refined vegetable oil and other accessories, with a unique taste, eat a bite, do not swing!
Although there are many brands of Wanzhou beef jerky, it is inseparable from its ancestors, and its production process is combined with modern craftsmanship left by the ancestors of Li's Society more than 300 years ago, and it has undergone 23 processes and is made by hand. Wanzhou beef jerky has seven major flavors, such as five spices, spicy, spicy, honey, curry, light shadow, and green onion, and has four major characteristics: green food, health food, assured food, and physical food.
Wanzhou beef jerky does not add any chemical additives and preservatives, does not contain starch and spice residues, has a refreshing surface, is intact, and has a mouth-watering aroma. Pick up a piece, bite open and chew and swallow for a long time, the mouth will produce a very wonderful feeling - the incense that cannot be dissolved, I can't stop my mouth! More than ten types of light shadows, hand tears, dry sautéing, air drying, marinade and so on, to meet all your needs for beef jerky!
On November 30, 1985, Tiancheng brand spiced beef jerky, Nanpu brand Taibai wine, Pisces brand Chinese orange wine, refined Mandarin wine, Chinese kiwi wine, shuangmi brand crystal fudge, Kuizhou brand sun jujube, Wushan snow jujube, etc., were selected as state banquet food and souvenirs.
Wanzhou beef jerky has won the honorary titles of "Recognized Brand in the Chinese Market", "Famous Brand in China", "Green and Healthy Food in China", "Well-known Trademark in Wanzhou District", "The First Well-known Brand Enterprise in Chongqing" and other honorary titles, which is a good product for tourism and leisure, gifts for relatives and friends, as well as a family meal, a delicacy suitable for all ages.
At the same time, Wanzhou beef jerky is well-designed in packaging, with a complete range of bags, bulk and gift boxes, which can meet the needs of different consumers, and is deeply loved by consumers and sold well at home and abroad.
Beef jerky is made in many ways, and the finished product varies. From the shape point of view, there are blocks, strips, silks, and dices; from the taste, there is a difference between spices and spicy. Now Sichuan kitchen to make beef jerky, the common way is to first go through the brine and then fry, and finally add spices to make a dish, and this beef jerky, but according to the traditional way to make, the beef cooked into slices, back to the pot with the original brine soup to make it flavorful, and then down to the oil pot inside the frying pan to fry dry, out of the pan after adding pepper noodles, pepper noodles and so on mix well, and finally the fried white sesame hot oil poured into the soaked beef slices. Beef jerky made in this way will not lose any of its original taste, and the texture and taste of the finished dish are better than our common beef jerky.
Ingredients: beef tendon meat 10 kg, salt 350 g, sugar 250 g, pepper noodles 50 g, chili noodles 300 g, white sesame seeds 500 g, ginger slices, green onions, dried chili knots, mountain chestnut, grass fruits, fennel, sweet pine, cloves, white root, cinnamon, licorice, salad oil to taste.
Preparation method: 1. Put the beef tendon meat in a pot of boiling water and cook it slightly, fish it out and cut it into large pieces, and then put it into a pot of water, add salt, ginger slices, green onions, dried chili festivals, mountain chestnuts, grass fruits, fennel, sweet pine, cloves, white root, cinnamon, licorice and other spices, cook over low heat until the beef is just cooked. After filtering out the residue in the pot, the marinade is retained.
2. Cut the cold beef into thick slices, put it in the wok and add the marinade, and when the sauce is dry on low heat, pour it into the pot and set aside.
3. Heat a large amount of salad oil in the wok, put the beef slices in the pan in parts, fry until dry and fragrant, and then fish into the pot and set aside.
4. Add pepper noodles, chili noodles and sugar to the pot of beef, stir well and set aside.
5. Put the appropriate amount of salad oil in the pot, cook until it is 60% hot, put the white sesame seeds, fry it slightly, pour the oil into the basin of beef, use a spoon to stir it a few times, and let it cool naturally. When cooking, use chopsticks to pinch the beef slices and put them on the plate.
Technical key: the time of brine beef should not be too long, to beef just cooked thoroughly; when collecting juice in the pot, the firepower must be small to ensure that the brine is completely absorbed by the beef; when frying beef slices, the surface is slightly hard, can not be fried too dry; raw sesame seeds are fried in the frying pan, and then mixed with beef, which is more fragrant than directly adding cooked sesame seeds.
Source: Wanzhou Cultural Tourism WeChat public account, Sichuan cooking magazine WeChat public account