What's the difference between Mongolian beef and Hunan beef?
Both Mongolian beef and Hunan beef are very popular in life, but do you know what the difference is between the two? Now let's find out what the difference is between Mongolian beef and Hunan beef!
What's the difference between Mongolian beef and Hunan beef?
Different sources
Mongolian beef is produced in Inner Mongolia. It is locally grazed cattle and feeds on pasture. It has a high muscle content and firm meat texture, and is relatively chewy when eaten. The source of Hunan beef is mainly cattle raised in Hunan. It is mainly divided into two types: captive breeding and free-range breeding. It feeds on forage and feed. The muscle content is relatively lower than that of Mongolian beef.
Different meat textures and tastes
The taste of Mongolian beef and Hunan beef is different. Mongolian beef has tender and firm meat texture and relatively high protein content. Since it is free-range, the unsaturated fat in beef is relatively high, and there is also a faint milky fragrance when eaten. Although the taste of Hunan beef is not as rich as that of Mongolian beef, the meat is tender and the umami taste is prominent.
Different cooking methods
The cooking of Mongolian beef emphasizes naturalness. The most common method is to cut the beef into large pieces or slices and simmer it. Only simple seasonings such as salt and cumin are needed for seasoning, which maximally preserves the natural taste of beef. There are many ways to cook Hunan beef. Stir-fried beef is the most common method. Hunan people are good at using various seasonings and peppers to stir-fry dishes. During the cooking process, a large amount of cinnamon, star anise, peppers and other ingredients will be added for seasoning to highlight the spicy and hot taste.
What are the characteristics of Mongolian beef?
Mongolian beef mainly comes from cattle in Inner Mongolia. There are various breeds. Due to geographical advantages, most of these cattle are freely grazed on the vast grasslands. They eat natural pasture for a long time, so the meat is firm, the muscle fibers are rough, and because these cattle have sufficient exercise and low fat, the meat is tender and juicy and rich in protein.
The biggest characteristic of Mongolian beef is that it has a faint milky fragrance. This is mainly because in Inner Mongolia, people will add some dairy products when cooking beef, such as milk or butter. These substances blend with the beef and give the beef a unique flavor.
Why is Mongolian beef so tender?
The reason why beef in Inner Mongolia is so tender is mainly due to the following factors:Feeding method
Most of the cattle for Mongolian beef are raised by natural grazing. Feeding on pasture and natural forage makes the meat firm and delicious.
Breed characteristics
There are many high-quality cattle resources in Inner Mongolia, such as Simmental cattle and Charolais cattle. These grow fast, have good meat quality, fine muscle fibers and even fat distribution.
Cooking skills
The traditional cooking methods of Mongolian beef include roasting whole cattle, stewing beef, and beef hot pot. It can fully lock the moisture of beef and keep it tender during the cooking process.
What kind of beef is Mongolian beef made of?
Mongolian beef is generally made from parts such as the hind leg meat, buttocks and beef tendon of cattle. The meat in these parts is relatively firm and rich in muscle fibers, suitable for long-time stewing and roasting. The cooking methods of Mongolian beef are relatively single. The most classic ones are roasting whole cattle and stewing beef. Roasting whole cattle requires roasting the whole cattle until it is crispy on the outside and tender on the inside. For stewing beef, attention should be paid to mastering the heat and matching seasonings. Usually, seasonings such as onions, garlic and pepper are added to make the beef more flavorful.
Which is spicier, Sichuan cuisine or Mongolian cuisine?
Sichuan cuisine is spicier than Inner Mongolian cuisine. Because the characteristic of Sichuan cuisine is spicy and numbing. It is good at using ingredients such as peppers and peppercorns for seasoning. The dishes made are very spicy and also have a tingling sensation. Although Mongolian cuisine also uses peppers, on the whole, peppers are used less. Mongolians pay more attention to the original taste of ingredients and the flavor of dairy products than peppers.
What's the difference between General Tso beef and Mongolian beef?
Zuo zongtang is beef dishes, hunan region is not beef breed, General Tso beef taste spicy, delicate, usually making with chili, garlic and other spices; Mongolian beef mainly refers to the beef produced in Inner Mongolia, which is fresh and tender and has a strong sense of fiber. General Tso beef is given priority to with making, pay attention to the use of pepper and spice, taste fresh and tender spicy; Mongolian beef is mainly baked and stewed, focusing on the combination of heat and seasonings, with a solid taste and rich flavor. General Tso beef is spicy and delicious, with the spicy characteristics of Hunan region; Mongolian beef, on the other hand, is rich in flavor, with a fresh smell of steppe.
