What's the difference between yak meat and yellow beef?

The difference between yak meat and yellow beef is that the calorie and fat content of beef is lower than that of yellow beef.

Yak beef is a dish, the main raw materials are yak butt tip meat and soybean oil. Yak meat is tender and delicious. It has extremely high nutritional value. Rich in protein and amino acids, as well as trace elements such as carotene, calcium and phosphorus. The fat content is particularly low and the calories are particularly high, which has a significant effect on enhancing human disease resistance, cell vitality and organ function.

Yak is an extremely cold and unpolluted environment at the top of the earth (the Qinghai-Tibet Plateau is a rare natural environment with clean air), and it is a unique semi-wild and semi-primitive rare animal. Together with polar bears and Antarctic penguins, it is also called "the three largest alpine animals in the world". About 95% of yaks in the world are concentrated in China. Yaks have lived at an altitude of 3000 meters for many years.

In the severe cold areas above 100 meters, the cold resistance is particularly strong and the physique is strong, which can be MINUS 38.

Living at the temperature of centigrade. Living in the alpine region all the year round, there is no industrial pollution, no harm of chemical fertilizers and pesticides, but there is a vast natural pasture plateau, and the clean ecological environment has created this excellent livestock breed. Yak has no labor for life, semi-wild grazing mode with aquatic plants as a living, primitive and natural growth process, and a large number of valuable Chinese herbal medicines such as Cordyceps and Fritillaria are ingested all his life, which makes yak beef fresh and delicious.

Beef is a kind of warm meat, which is good for invigorating qi. It is the first choice for people with qi deficiency, just as people with qi deficiency often choose Astragalus as the first choice for drug treatment, so Han Yitong said, "Beef can benefit qi and work with Astragalus."

Yellow beef

Spleen and stomach weakness, stomachache, epigastric fullness, loss of appetite, asthenic diarrhea, mild edema. Stir-fried shredded beef with radish: 500g of white radish, 250g of lean beef, and proper amount of oil, refined salt, wine, soy sauce, starch and onion. Wash radish, cut it into filaments, put it in a bowl, add refined salt, cooking wine, soy sauce and starch, mix well and marinate for 30 minutes. Heat the vegetable oil with high fire, add shredded radish, add a little salt and stir-fry until it is 80% cooked, and put it in a bowl. Heat vegetable oil with high fire, add shredded beef, stir-fry for 2 minutes, then add shredded radish, mix well, add 1 spoon cooking wine, stir-fry slightly with a little water, add chopped green onion and mix well. Eat it as a dish.

2. Nourishing and conditioning before and after operation: or spleen deficiency and blood deficiency, dull complexion, disdaining claw nails, loss of appetite. Cardamom braised beef: beef1000g, cardamom 6g, Alpinia katsumadai 6g, ginger, pepper powder, kaempferia kaempferia, fennel, licorice, soy sauce, cooking wine and salt. Wash the beef, cut it into pieces weighing about 200g, put it in a dish, evenly sprinkle salt and pepper on the beef and marinate it for 5-8 hours, turn it up and down for 2-3 times during the marinating process, and wrap the cardamom, ginger, kaempferia rhizome, fennel and licorice into a spice bag with gauze. Add clear water to the pot, add beef and seasoning bag, bring to a boil with high fire, skim off the floating foam, add soy sauce and cooking wine, cook with slow fire until the beef is cooked and rotten, skim off the floating oil, quickly pick up the beef and dry it. Cut into pieces across the meat line, plate, pour sesame oil and sprinkle with pepper powder.