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牛肉干

牛肉干一般是用黄牛肉和其他调料一起腌制而成的肉干。牛肉干中的风干牛肉源于蒙古铁骑的战粮，携带方便，并且有丰富的营养。被誉为“成吉思汗的行军粮”。 牛肉是中国人的第二大肉类食品，仅次于猪肉，牛肉蛋白质含量高，而脂肪含量低，味道鲜美， 受人喜爱，享有“肉中骄子”的美称。牛肉干含有人体所需的多种矿物质和氨基酸，既保持了牛肉耐咀嚼的风味，又久存不变质。 牛肉干的制作首先要选择上等的原料,其次是制作工艺和制作时间,晒干时还得考量日照的时间，道道工序都得紧密把关。

风干

风干，指放在阴凉的地方，让风吹干。

科尔沁

科尔沁位于内蒙古通辽市、兴安盟，中国四大草原之一，是著名的蒙古族地域文化-科尔沁文化的发祥地，历史上科尔沁草原是成吉思汗之弟哈萨尔的领地。 科尔沁草原地处内蒙古东部、大兴安岭南坡、松辽平原西端；西与锡林郭勒草原相接、北邻呼伦贝尔草原。地域辽阔，资源丰富。海拔250-650米，处于西拉木伦河西岸和老哈河之间的三角地带。西高东低，绵亘400余千米 ，面积约4.23 万平方千米 。

相关问答

科尔沁风干牛肉原味好吃还是香辣好吃

内蒙古风干牛肉干做法：
一、材料
黄牛肉3千克、食用盐、葱、姜、花生油等各适量。
二、做法
1、将精选的牛肉剔去筋膜，用刀切成大长条（便于晾干）。盐、葱、姜、糖等放在小碗中调化，将肉进行腌制。
2、12小时后将肉挂晒在不锈钢架子上，放在通风地方，根据地区和季节空气干燥程度不同，正常风干约十天左右，重量约为风干前的40%即可。
3、将肉条挂入烤箱由炭火烘烤约三个小时。晾凉后切条即可装盘。