5 days left until 2019! What little New Year's goals have you all set?
There are not many dreams of xiaoshu, only hope: there is sugar in the pocket, ink in the belly, work in the hand, and money in the card. Of course the last one is the point!
How can we embark on the road of "getting rich" as soon as possible?
Xiaoshu consulted a lot of information, especially Wall Street, which is known as the "financial center of the United States", hoping to find "cheats" from it! I never thought I had learned a valuable lesson from a person in "Wall Street in ancient China"! This man was Lei Jinning.
Isn't that a bit strange to the name? But you must have heard of this place in Pingyao, right? This ancient city with a history of 3,000 years is famous for its "ancient", passed down from generation to generation because of "wealth", and fragrant because of "meat". And Lei Jinning is the founder of this Pingyao beef!
How delicious is Pingyao beef?
It is said that people who have come here have praised it! Because it is not as lean and fatty as other beef, it can't even eat the fishy smell of beef at all, and only the fresh aroma remains after the entrance!
Of course, if you want to make authentic Pingyao beef, the process is also extremely complicated! It takes five major processes to complete nearly a hundred processes!
Do you really want to know how Rekinin made beef with relatively coarse flesh fibers into a tender and delicious dish that is lean but not chai, fat but not greasy, melted in the mouth, and tender and delicious?
Don't worry! Xiaoshu has found the secret recipe for making it, so let's quickly collect it
The first step - phase: when selecting cattle, it is also necessary to visually measure the beef cattle without disease and disability, the age is not less than four years old, the body is rectangular or barrel-shaped, the body is deep, and the sides of the chest and tail root are prominently plump. Hand pressure cattle ridge, waist, ribs, elbows have a sense of thickness, weight is not less than 300 kg to be selected.
Step 2 - Slaughter: When beef cattle are slaughtered, pay attention to purity, stillness and stability. Before slaughter, the cattle are fasted for three days and bathed. Good slaughterers are often quick-sighted, knife-wielding, killing cattle and cutting beef pieces in just 15 minutes. When picking meat after slaughter, the technician pays great attention to keeping the connection between the skin and the nerves and muscles of the cow tissue not broken. Then, according to the traditional technique, each cow is cut 16 pieces in winter, and 20 pieces are cut in spring, summer and autumn.
Step 3 - Pickling: The marinade must be sprinkled with salt in the hand knife seam and rubbed on the meat case. In this way, the taste can be better and the meat can be made more fluffy. Among them, the salt must be made of local nitrate salt produced in Pingyao. Then, capped with a cow's stomach. The jar for pickling is placed in a cold cellar more than 3.3 meters deep for salting, and the development time is also very elaborate, namely: 5 to 7 days in summer, 10 to 15 days in spring and autumn, and 20 to 30 days in winter, during which the meat is also turned.
Step 4 - Brine: Use a pot with a diameter of about 2 meters and a height of about 1.5 meters, then boil for 2 hours, simmer for 8 hours, and finally turn off the heat and simmer for 2 hours, so that the cooked meat in the pot is slowly matured. Time and heat must be strictly in accordance with the traditional craftsmanship rules. At the same time, Pingyao beef also pays attention to the taste of the old soup, that is, the previous old soup is added to the brine pot for better flavor.
The fifth step - repair: the last process, and the most important process is "repair", through the renovation, to remove the dross, leave the essence, and form. Delineate the price according to the location, advantages and disadvantages.
It can be said that every process of Pingyao beef, the main ingredients, accessories and even the use of salt and water must be meticulous, in strict accordance with traditional skills for processing, in order to become a rare delicacy.
This is also a successful trick that Xiaoshu learned from Lei Jinning, that is, everything should be rigorous and meticulous, and strive for excellence! If we can do it, I think the road to "getting rich" is not far from us
And much more
From December 28th
Successively in Jilin, Hebei, Shanxi, Hubei, Yunnan
"Legendary Time-honored Brand" broadcast by five satellite TVs
Monday Jilin Satellite TV 21:15 Hubei Satellite TV 22:00
Tuesday Hebei Satellite TV 21:20 Shanxi Satellite TV 21:40
Friday Yunnan Satellite TV 21:20
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I believe in this sincere and ingenious work
It must be worth your expectation!
This program is broadcast by the title of China Qinghuafen Wine in the Bones
Orthopedic bone spread to China, yunxiang yi world
Yulin Pharmaceutical Group Co., Ltd. specially sponsored the broadcast