How to make Dengying Beef? Dengying Beef is Sichuan flavor food. It has a history of more than 100 years. Spicy and sweet, deeply loved by people. It is named for its thin and wide meat, which can pass through the lantern shadow and has the effect of Folk Shadow play. Here we introduce the practice of Dengying Beef.
[raw materials] 500g yellow beef, 25g sugar, 15g pepper powder, 25g pepper powder, 100g Shaojiu, 10g refined salt, 1g Wuxiang powder, 1g monosodium glutamate, 15g ginger, 10g sesame oil, 500g cooked vegetable oil (actual consumption: 150g).
[production process]
1. Select the tendons on the cattle hind legs, remove the floating skin, keep clean (do not wash with water), cut off the edges and corners, and slice into large slices. Place the sliced beef on the chopping board, straighten the surface, sprinkle the salt evenly, wrap it into a cylinder, and air it until the beef is bright red (about 14 hours in summer, three or four days in winter).
2. Put the dried beef slices in the oven, spread them on the wire rack, and bake them with charcoal fire for about 15 minutes until they are dry. Then steam for about 30 minutes, cut into 4 cm long and 2 cm wide pieces, and steam for about an hour and a half.
3. Heat up the frying pan, add vegetable oil to 70% heat, fry ginger slices for fragrance and remove them. When the oil temperature drops to 30% heat, move the pan to a small stove, deep fry beef slices slowly, decant about one-third of the oil, cook Shaoxing wine, mix well, add pepper and pepper powder, sugar, monosodium glutamate and five spice powder, turn them over evenly, cool the pan and sprinkle sesame oil.
[Characteristics] it is red and bright in color, spicy and dry, thin and transparent, delicious and delicious with a sweet aftertaste.
After reading the above content, you should know something about Dengying Beef. Today we will introduce Dengying Beef. More topics about autumn nutrition recipes will be introduced in the following articles. Welcome to check. Wish you a happy life!