Dengying beef is a traditional Sichuan dish with a long history and profound cultural heritage, which is famous for its thin slices of beef, ruddy and shiny color, flexible texture, spicy and fragrant taste, and long aftertaste.
The unique process of making this dish requires a number of processes, including slicing, marinating, baking, steaming and frying, each of which requires careful operation to ensure the quality of the final product.
The picture comes from the Internet
Ingredients:
- 500 grams of refined yellow beef
- Salt 5 grams
- 5 grams of peppercorn powder
- 10 grams of paprika
- Shao wine 50 grams
- 2 grams of five-spice powder
- 1 gram of monosodium glutamate
- 15 grams of ginger
- 5 grams of sesame oil
- 600g cooked rapeseed oil (90g consumed)
Nutritive value:
The main ingredient of Dengying beef is beef, which provides high-quality protein, containing all kinds of amino acids, and the ratio of various amino acids is basically the same as the proportion of various amino acids in human protein, which contains more sarcosine than any food.
Beef is low in fat, but it’s a low-fat source of linoleic acid and a potential antioxidant.
Beef contains minerals and B vitamins, including niacin, vitamin B1 and riboflavin.
Beef is also the best source of iron for daily needs.
Beef also contains carnitine.
Cooking Preparation:
- Select the tendon meat on the hind leg of the cow, remove the floating skin and keep it clean (do not wash with water), cut off the corners and slice into large thin slices.
- Place the beef slices on a cutting board and spread them straight, sprinkle them evenly with the salt that has dried the water, wrap them in a cylindrical shape, and dry them until the beef is bright red (about 14 hours in summer and 3 or 4 days in winter).
- Place the dried beef slices in the oven, spread them on a wire rack, and bake them over charcoal for about 15 minutes until the beef slices are dry; Then steam for about 30 minutes, cut into small slices 4 cm long and 2 cm wide, and then steam for about 1 and a half hours.
- Heat the wok, add the vegetable oil to seventy percent hot, put the ginger slices to fry the fragrance, take out, when the oil temperature drops to three percent hot, move the pot to a small stove, put in the beef slices and fry them slowly, decant about one-third of the oil, cook in Shao wine and mix well, then add chili pepper and pepper powder, sugar, monosodium glutamate, five-spice powder, turn it upside down evenly, cool the pot and pour sesame oil on it.
Palate and flavor:
The characteristics of Dengying beef are that the meat slices are as thin as paper, the color is ruddy and shiny, the texture is flexible, the taste is spicy and fragrant, and the aftertaste is long.
Its unique flavor comes from its fine production process and secret seasoning recipe, so that the beef slices can shine under the light, hence the name “Lantern Shadow Beef”.
Suitable for:
Shadow Beef is suitable for most people, especially those who need to supplement with high-quality protein and iron.
However, due to its spicy taste, people who are on fire and those with a bad stomach should not eat more.
Eating scene:
Shadow Beef is a great snack for a casual snack, an appetizer or a holiday celebration.
It can be used as a snack for family dinners and as an accompaniment to a gathering of friends, making it suitable for a variety of daily eating scenes.
On special festivals or celebrations, Beef is also a popular dish.