The practice of dry beef, the home cooked way of eating beef ganba

The dry beef preparation is as follows:

Beef to remove blood and water, to remove the fish. Cut the brisket into large pieces and place in the pan. Add cold water to the pot, add a little more cooking wine, two slices of ginger, boil together, and wash the beef.

Put the beef that has been removed from the blood water into the brine and marinate for 20 minutes, take out the marinated beef and let it cool, and cut it into your preferred size. Stir up the oil in the pot, add rock sugar, wait for the sugar to boil, and then add the beef and stir-fry, so that each piece of beef is evenly covered with syrup.

After stir-frying the beef with sesame oil and chili oil and sugar, make a new pot, and use sesame oil to fry white sesame seeds and chili noodles with sesame oil. Then add the beef and stir-fry, so that the beef is evenly coated with a layer of sesame seeds and chili oil.

The Han people in Yunnan Province are good at making sausages and salted meat, while the Uyghurs are good at pickling dry meat. Ganba is a unique food in Yunnan Province, and it is best produced in Uyghur areas such as Xundian and Huize. Dry rice is conducive to bringing and storing, frying, blanching, and roasting when eating.

Niuganba is a kind of beef pickled food common in Yunnan, Guizhou, Sichuan, Chongqing and other places, which is more common in Yunnan Province, and is more widely pickled and eaten by the Hui people in Yunnan Province. So, how do you fry beef ganba deliciously?

Fried beef ganba is a dish made of pickled beef and mutton after being fried in oil, it is a kind of Yunnan cuisine, beef ganba is beef and mutton pickled with salt, loses moisture in time, the taste is too crisp, it is a very good side dish for wine, and fat and thin two colors, very delicious. After being fried in oil, the sauce is digested and absorbed, and the concocted sauce becomes more and more delicious, and it is a very good side dish.

Frying beef ganba is the most widespread and typical way to eat beef ganba.

Seasoning: 150 grams of dried chili pepper and edible plants (edible blended oil) are appropriate.

Method: First cut the beef ganba into slices, the thickness is appropriate, add an appropriate amount of vegetable oil into the pot, put the beef ganba into the pot, turn on medium heat oil, and stir-fry with a vegetable spatula, wait for the oil to heat into the dried chili pepper, stir-fry again, and wait for the beef ganba to fade and the fragrance to flow out, you can take it out of the pot. After the oil and beef ganba are put into the pot, the production and processing time is about 5 minutes.

The raw materials required for marinating beef ganba mainly include two categories: raw materials and supplies. The key raw materials include beef and mutton and edible salt, according to the region, the Chinese nation and my taste is different, and some also add pepper noodles, chili noodles, five-spice powder, etc. The key supplies include pots, clay pots, barrels, ropes, etc., due to the total number of pickles, the purpose is different, the required supplies are also different, and there is no certain standard.

Beef and mutton are commonly used for marinating beef ganba, and yellow beef is preferable. Traditionally, the front leg meat of the fat cattle is used, which is cut according to the grain of the meat, and the beef and mutton obtained by the individual have their categories, but the categories are not uniform. For example, in the Kunming region, a whole piece of separated beef and mutton is called a bento box, crotch, long knife, fire fan, outer white, mouth, mouth, breast, etc.

Here's how to eat beef ganba at home:

Ingredients: beef jerky, dried chilies.

Excipients: ginger, peppermint.

Method: 1. Cut the castrated beef into slices, this beef ganba is dried in the shade with fresh beef and salt, which is a home-cooked dish in Yunnan. Put the blending oil in the pot and wait for the oil temperature to heat to the end, put in the ginger shreds, dried chili peppers and fry until the fragrance is exuded.

2. Then put in the sliced beef ganba and fry the meat to become soft, and some beef ganba will not be soft no matter how you fry it. That's because the castration time is different, and it is determined according to the softness of your own beef, and there is also your own taste. Remember not to put salt, because castrated foods are salty.

How to marinate beef ganba

The materials required for marinating beef ganba mainly include raw materials and utensils, the raw materials mainly include beef and salt, according to the different regions, nationalities and individual tastes, some also add pepper powder, chili powder, five-spice powder and the like. The utensils mainly include basins, clay pots, buckets, ropes, etc., due to the different quantities and purposes of pickling, the required utensils are also different, and there is no certain standard.

The beef used to marinate beef ganba is preferably yellow beef. Traditionally, the front and rear leg meat of fat cattle is selected, and the meat is divided according to the texture of the meat block, and the resulting beef has its own name, but the name is not uniform. For example, in Kunming, Yunnan Province, the whole piece of separated beef is called a lunch box, a crotch, a sickle, a fire fan, a white man, a mouth, a mouth, a chest, etc.

Necessary ingredients: beef, star anise, Sichuan pepper, ginger, dried chili, chili noodles, Sichuan pepper noodles, sugar, soy sauce, black vinegar, salt, sesame seeds.

1. After washing the beef, cut it into small pieces of the same thickness, and marinate it slightly with an appropriate amount of salt for 1-2 minutes.

2. After boiling a pot of water, put the marinated beef into the water and blanch it, drain the water, and don't pour out the boiling water! Spare.

3. Pour oil into a hot pan, put in the peppercorns and ginger slices, and stir-fry until fragrant.

4. Add the dried chili pepper segment and continue to stir-fry, at this time, pay attention to the heat, don't make too much fire, otherwise it will be pasted. After all the aromas come out, quickly take out the dried chili peppers and peppercorns in the pot and set aside.

5. Add the drained beef cubes, stir-fry evenly, and stir-fry until fragrant.

6. Add the soup of the beef that was blanched before, just submerge all the beef, cover the pot and boil for a little time, after the water is slightly collected, add an appropriate amount of soy sauce and black vinegar, and stir-fry evenly.

7. Continue to stir-fry until you reach your favorite dryness, add the dried chili pepper and Sichuan pepper that you have fished out before, continue to stir-fry, and then make a piece of open space in the middle, add an appropriate amount of sugar, and stir-fry evenly. Add an appropriate amount of chili flakes.

8. Turn to low heat, add an appropriate amount of sesame seeds and stir-fry evenly. Add salt and MSG, turn off the heat and serve.

This method is divided into several steps, 1 bought back beef sprinkled with salt, repeatedly kneaded, and then marinated for about an hour, I usually buy it from the market in the morning to marinate it to the evening and start to add other seasonings, I haven't tried to put it in the refrigerator where the weather is too hot, 2 After about 10 hours of salting, you can add other seasonings. Garlic, Sichuan pepper powder, raw chili powder, monosodium glutamate, sesame oil, and then knead repeatedly to make the beef more flavorful. 3. The kneaded beef can be hung up to dry (the beef must be hung in a ventilated place that can get the sun) 4. Because the weather is good and the sun is sufficient, the beef that has been cooled for two days is moderately soft and hard, and the beef is ready.

1. Ingredients: light soy sauce, dark soy sauce, salt, oyster sauce, sugar, curry powder, chili noodles, Sichuan pepper powder, five-spice powder, green onion, ginger, star anise, Sichuan pepper, bay leaf cooking wine, red wine, high liquor.

2. First of all, you should choose fresh beef tenderloin, because beef tenderloin is a relatively tender part of lean meat, without fascia, with clear lines, and it can be easily torn apart when made into beef jerky along the texture.

3. Clean the beef, slice it along the texture, and then cut it into finger-thick strips;

4. Soak the cut beef strips in cold water for 1 hour, and change the water halfway, so that the blood water of the beef can be soaked out, and there will be no fishy smell after cooking;

5. Put the soaked beef strips into the pot, add an appropriate amount of water, peppercorns, ginger slices, cooking wine, boil over high heat, and rinse with cold water;

6. Then put the blanched beef strips into the pot, put in the green onions, ginger slices, peppercorns, star anise, bay leaves, a little high liquor, boil over high heat, and then turn to low heat and simmer for 1 hour to turn off the heat.

7. Remove the stewed beef strips, add light soy sauce, dark soy sauce, salt, oyster sauce, sugar, curry powder, chili oil, Sichuan pepper powder, five-spice powder and red wine, stir well, and marinate for 1 hour;

8. Pour the marinated beef strips into the pot together with the seasoning sauce, and reduce the heat to dry the soup;

9. The drained beef strips can be dried in a natural environment, or they can be baked in the oven.

The homely recipe for beef ganba is as follows:

1.Oily drenching:

Ingredients: beef ganba, dried chilies, edible vegetable oil.

Method: First slice the beef ganba, the thickness is moderate, take an appropriate amount of cooking oil into the pot, put the beef ganba in the pot, boil the oil over medium heat, and stir-fry with a vegetable spatula at the same time, put the dry chili pepper section in heat, continue to stir-fry, and wait for the beef ganba to change color and the aroma overflow, you can eat it from the pot. The processing time is about 5 minutes after the oil and beef dried rice are put into the pot.

Evaluation: Oil-drenched beef ganba is the most common and typical way to eat beef ganba. The freshly cooked beef ganba is fragrant, fluffy and delicious. Beef ganba soaked in oil retains its heat and softness for a longer period of time.

2.Stir-fried beef ganba with porcini mushrooms:

Ingredients: 150 grams of beef ganba, 150 grams of fresh porcini mushrooms, vegetable oil, green chili, salt, monosodium glutamate, soy sauce.

Method: Do not wait for the oil to heat and put in the sliced beef ganba, stir-fry for 3-4 minutes, wait for the oil to change color and roll the beef ganba, that is, take the beef ganba and place it on the plate for later use, put the porcini mushrooms and green peppers in the oil pan, heat and stir-fry for 5 minutes on medium heat, put in the fried beef ganba and stir-fry for 2 minutes, add an appropriate amount of salt, monosodium glutamate and soy sauce according to the taste, continue to stir-fry for 1 minute, and then you can get out of the pot.

Evaluation: Stir-fried beef ganba with porcini mushrooms is a new way to eat with wild porcini mushrooms and beef ganba from Yunnan, and the taste is delicious.