Yellow River News Network News (reporters Hou Jingang, Liu Yanan, Yang Jiangtao) On September 18, the "Welcome to the Nineteenth National Congress • Literature and Pulse Ode to China - National Network Media Shanxi Tour" Online Media Collection Group came to Pingyao, Jinzhong.
"A piece of meat, a handful of salt", pingyao beef on the one hand, shouldered the national intangible cultural heritage.
Simple, yet ingenious. "Phase", "slaughter", "pickling", "brine", "repair" are the necessary processes to make a piece of Pingyao beef.
Tu, using the "flat knife big pull method", the hand blade fell, killing cattle, deboning, cutting beef pieces, before and after only a quarter of an hour, Na Li Suo was really like the ancient famous chef Ku Ding reincarnated.
Marinate, cut the beef into 16 to 20 pieces, make a few knife marks on each piece of meat, knead in salt, then put it in a large vat, soak it in local well water, and cover the mouth of the tank with the beef stomach.
Brine, without adding any condiments, the first boiling fire is large, gradually weakened, the meat is cooked 80%, the fire is simmered, so that it is slowly cooked, generally each pot is cooked for 12 hours, the meat pot is not covered, the butter floating on the soup will form a natural lid, both warm and breathable, but also make the smell and moisture in the beef emitted.
Repair, renovate and form, remove the dross, leave the essence, and store it for sale.
Carefully marinated Pingyao beef, the color is rosy, the flavor is unique, fat but not greasy, thin but not chai, fragrant and delicious.
A piece of fragrant beef is a delicious dish on the table, and for most Shanxi people, it is the imprint of childhood memories and the nostalgia of mixed feelings. "I loved to eat this when I was a kid", "My father's favorite drinking". "On the 30th of the 30th month, the window of the home is pasted with auspicious window flowers, and the mother is busy in the kitchen, preparing dishes for the Chinese New Year's Eve meal, at this time buying a piece of Pingyao beef, carefully wrapping it with oil paper, going home to open, full of aroma, this beef has become the 'finale' in the Chinese New Year's Eve meal."
The gradual improvement of living standards has made many "rare things" become "commonplace". However, Pingyao beef has not been faded by time, but has endured for a long time and is famous.
The online media group came to Guanyun Pingyao Beef Production Enterprise, visited the traditional production techniques of Pingyao beef, tasted the taste of Pingyao beef, and praised its delicious taste with "buy, buy and buy".
Yang Jie from the colorful Guizhou network bought four boxes alone and launched a courier on the spot. "Send it home," Yang Jie said, "I love beef the most, this beef is so delicious." ”
Gong Zhengyu from Inner Mongolia is also full of big bags and small bags. As we all know, Inner Mongolian people are good at beef. "But the beef in Inner Mongolia is mostly sauce beef, this is marinated beef, the taste is very good." Gong Zhengyu said, "Buy it home for your family and colleagues to taste."
Walkers have no boundaries, and the long road is a song. "Pingyao beef, a chinese time-honored golden signboard, cannot be allowed to stop the ship and stand still, but should explore a road of inheritance and development that combines traditional craftsmanship with modern science and technology while taking care of the old brand." Guanyun Pingyao beef enterprise head said.