忘了是在哪里看到的,古代的游牧民族,匈奴还是啥的,宰杀牲畜后把生肉放在马鞍下,靠骑马的时候不停挤压,把肉里的汁水榨出来,一天下来就可以吃了,这是最早的肉干,行军粮食,可以节省做饭时间,这是游牧民族的骑兵能够长时间都在马背上生活作战的技能之一。 据说现在还有用这种方法制作的牛肉干,据尝过的人说味道及其恐怖,跟现在流行的草原风干牛肉干是两回事。 根据大家的回复,我google了一下,找到了: http://www.romanarmytalk.com/25-allies-a-enemies-of-rome/322068-huns-tenderizing-meat-under-saddle.html I was reading Otto J. Meanchen-Helfen's book The World of the Huns he mentioned Ammianus Marcellinus's description of the way the Huns warmed raw meat while on horseback he mentioned that this theory has been rejected as a misunderstanding of a widespread steppe practice; the Huns are supposed to have used raw meat for preventing healing the horse's wounds caused by the pressure of the saddle. He did add that at the end of fourteenth century a Bavarian soldier named Hans Schiltberger who probably never heard of Ammianus, reported that the Tartars of the Golden Horde, when they were on a fast journey, “took some meat cut it into thin slices put it into a linen cloth put it under the saddle rode on it." http://cookingrosemary.hubpages.com/hub/steak-tartar The origin of Steak Tartar is one of the great old food myths, it is not certain when or where it was first created, but legend has it that Mongolian horsemen would place steaks under their saddles to cushion and soothe their mounts during days of riding, when they retrieved the meat, it would be so tenderized from the saddle’s friction that they could eat it raw (as be fitting for barbarians).
这几天新加坡组里来了一个同事,吃饭聊天,说起这里的一个大虾米,喜欢1:1的时候和小虾米去外面散步,走一大圈,缓缓空气,表示放松亲近之意。到了新加坡去视察,那里都是年轻人,找了一个个出去走路1:1,结果下面反映很不好。对这样的老板非常有意见,觉得老板折磨下属,有的小年轻甚至发facebook说是worst day ever。我听了也有点奇怪,问为什么。原来,新加坡太热,没有人会在外面走路散心,即使是天气稍微凉快一点,但也没有人把在外面走路当消遣。这个还真是环境造成的文化差别。不注意真的会容易犯错误而不自知。