What seasonings are used in stewing yak beef? What is the difference between yak beef and ordinary beef?

Yak meat contains a variety of amino acids, two more than ordinary cattle, and has richer muscle fibers. The more you chew, the more delicious it becomes. It is high in protein and calories, but low in fat, which is a major feature of yak meat. What seasonings should be used in stewing yak meat? For those of you who like to study gourmet food.

Contents of this article

1. What seasonings should be added to stewed yak meat?

2. How to cook yak meat

3. The difference between yak beef and ordinary beef

What seasonings are used in stewing yak beef

The seasonings for stewing yak beef include salt, sweet bean paste, garlic, ginger, pepper, aniseed, cloves, cinnamon, cardamom, amomum, cinnamon, angelica, etc. It is suitable for people who are weak or recovering from illness. This dish is characterized by bright red color, soft and tender. However, patients with high cholesterol should avoid eating it. Beef is not only delicious and healthy meat, but also provides protein, minerals and B vitamins including niacin, vitamin B1 and riboflavin. Beef is also the best source of iron needed every day. Moreover, after trimming off all visible fat, the average fat content of lean beef is only 6%, while tender beef contains 3.7%, which contains very few calories.

How to cook yak meat

1. Use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of yak meat, prevent the amino acids in the meat from seeping out, and keep the meat delicious. After boiling over high heat, uncover the pot and simmer for 20 minutes to remove the odor, then cover the pot and use low heat to stew.

2. During the cooking process, salt should be added later and water should be added in full at once. If the water is insufficient, add boiling water. Wrap a small amount of tea leaves in gauze and put them into the pot to stew with the yak meat. The meat will cook quickly and taste fragrant. Add some wine or vinegar. Add 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kg of yak meat to stew the yak meat, which can also make the meat soft and rotten.

The difference between yak beef and ordinary beef

The most obvious difference between yak meat and ordinary beef is the color of the meat. Yak meat is dark red, while ordinary beef is bright red. The second is the texture of the meat. Due to the growth environment and growth cycle of yaks, the texture of yak meat is relatively coarse, while that of ordinary beef is relatively fine.

The specific differences between yak beef and ordinary beef are as follows:

1. Nutritional difference: Yak meat contains a variety of amino acids, two more than ordinary cattle, and has richer muscle fibers. The more you chew, the more fragrant it becomes. It is high in protein and calories, but low in fat, which is a major feature of yak meat.

2. Different prices: The price of yak beef is generally between 50-80 yuan, which is more expensive than ordinary beef.

3. Different meat texture: Yak beef has longer fibers and a coarse and compact texture. Ordinary beef is generally brown or dark red in color, with yellow fat, coarser muscle fibers, and no fat between muscles. Yak beef is also rougher than regular beef.

4. Different color: The fat of yak beef is white or milky yellow, which is significantly less than that of ordinary beef, and the color is usually mostly brown-red, while fake beef is dark red or bluish-red.