Ordering someone to arrange for the shopkeeper to go to the bath and rest first, Yang Huairen pondered the Khitans who were staring at the yak transport team halfway. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

If these Khitans were ordered by Yeludidi and his son to sabotage the team that transported yaks to Beijing, then this is very understandable.

But they were just staring at each other and didn't make any drastic moves, which made Yang Huairen very curious.

Ancient communication was extremely inconvenient, if these Khitans were ordered to sabotage, why didn't they make a move on the road? It was impossible for them to receive any more new orders from Jeroditi.

According to Tony Gui, they may have discovered that the internal guards who were mixed in the team to protect the team were all martial arts masters, and the team transporting the yaks had been taking the official road, so they felt that even if they made a move, they might not have a chance of winning.

But why didn't they continue to follow after that, but turned around and headed west? Where did you go west? Could it be that he went directly to Yang Huairen's ranch in Huanxian County and attacked it directly?

As soon as this idea came out, Yang Huairen was indeed a little afraid, but if the ranch was attacked or destroyed, it was half a month ago, and there would definitely be news from the ranch to send it back, since there was no news, it meant that the ranch was not attacked.

Yang Huairen thought about it, in the pasture of Huanxian County, You Shixiong had already taken care of the local border army, and under the care of the border army, if a few Khitans wanted to attack, it would not be so easy to get it, and he didn't need to worry about this.

In this way, the reason why these Khitans went west is a bit confusing. Yang Huairen judged that at least these people sent out by Yelu Didi must have received orders that were not only to sabotage Yang Huairen's plan to transport yaks, but also to have a deeper purpose behind this.

During this time, Lian Zigeng led many internal guards to hear a lot of news about the Liao envoy, and there was nothing related to this matter, so Yang Huairen felt that he didn't need to think about it a lot, and all he could do was to brake with static, so as not to respond to all changes.

……

The beef used in Suiyuan beef noodles has been changed from grassland cattle to plateau yaks, and the taste must have changed.

Speaking of which, in fact, the most authentic Lanzhou beef noodles in later generations are yak meat, but when Yang Huairen first made beef noodles, he only had the source of grassland herding beef, so that everyone was used to this taste.

Now the most authentic ingredients have been reused, but some diners are not very comfortable. Of course, this maladaptation is not pejorative.

Even if the beef produced from the same cow has a great difference in texture and taste depending on the part, it is also the basic knowledge of a chef to cook the beef in the most suitable way according to the different parts.

The most tender and delicious, is naturally the small tenderloin, that is, the beef tenderloin or filet often said in later generations, this part because of the least amount of exercise, so it creates the most smooth and tender taste and the most delicious taste, this part of how to do is delicious, of course, the most can show the deliciousness of filet is naturally eaten raw, or made into a half-cooked steak, cooked, but lost the original umami.

The second grade is the shoulder meat and tenderloin, which is often referred to as sirloin steak meat in later generations, this part of the beef because of the subtle fat texture, so the most suitable method is to fry or grill, so that the fat and lean meat are the most delicious after being heated and fused.

Next up are the back meat, rib eye meat and belly meat, which have a higher fat content and are suitable for shabu shabu when eating hot pot.

Finally, the brisket and tendon meat on the limbs, these parts of the beef are relatively compact, the meat is thick, and the toughness is also larger, and the ordinary method of frying or frying will make people feel that the meat is too old, so the good way to do it is to cook it over low heat and cook it to make sauce beef and use it in beef noodles.

As a plateau animal, the yak lives in a relatively harsh climatic environment, and survives in a high-altitude and cold environment, which gives yak meat a different meat quality characteristic from that produced by cattle in grassland and plain areas.

Because of the stronger ability of red blood cells to transport oxygen, yak meat is darker red in color than ordinary beef, and the meat looks firmer.

However, the first and second grade tenderloin is actually more tender than grassland beef, which may have a lot to do with the fact that the environment in which the yak lives is also pure and pollution-free.

Another important point is that yaks are free-range all their lives, without labor, and grow in a relatively free environment, so that the meat quality of yaks has a more primitive wild deliciousness.

Although the grass vegetation on the Qinghai-Tibet Plateau is not as dense and prosperous as the northern grasslands, there are a large number of wild and precious Chinese herbs in the plateau grasslands, such as Cordyceps, Coptis chinensis, Jatamansi, and Fritillaria, which have become food for yaks.

It is conceivable how high the nutritional value of the beef produced by such yaks is, so even in later generations, the price of yak meat is much higher than that of ordinary beef.

For the use of different parts of beef, Yang Huairen also gradually had his own ideas, try to make the best use of meat, when the tenderloin, loin, belly and tendon meat have considered how to use, and finally the coarsest beef neck meat, Yang Huairen decided to make spicy beef strips.

The first step is the same as beef brisket and beef tendon meat, which is slow-cooked, and the cooked beef neck can clearly see the texture of the meat, and the meat texture is relatively messy.

Cut the boiled meat into strips with a diameter of about one-third to half an inch, and then fry them directly with butter over a slow fire.

Next, take out the fried beef jerky and drain the oil, pour out the butter in the pot, re-add the chili oil and cook over high heat, then add chili noodles, Sichuan pepper, star anise and other seasonings and stir-fry until fragrant, then add beef strips, sesame seeds and icing sugar and stir-fry. Since the beef neck already has a salty taste during the boiling process, there is no need to add extra salt when stir-frying.

Stir-fry until the matching spices are browned, you can get out of the pot, because there is more oil and water, try not to eat it immediately, but drain the oil first, and then dry it a little after eating it is the best.

After the beef strips are fried over slow fire, it is easy to absorb the aroma of various seasonings in the fragrant oil, and after the original rough taste of the beef neck is made in this way, not only the original old and tough characteristics are gone, but the slow-fire fried and fried on high heat make the beef jerky reabsorb the chili oil and sugar, and become crispy and refreshing at the same time, and spicy, sweet and delicious, becoming a rare deliciousness.