Introduction: The soon-to-be-lost palace Sichuan dish "Lantern Shadow Beef", it takes 3 days to make it once, and the crispness is comparable to potato chips!
Everyone knows that there are Sichuan cuisine in the eight major cuisines, and there are a variety of classic court dishes in Sichuan cuisine, and what we are going to talk about today is the most delicious "lamp shadow beef", but now there are very few people who will make this dish, because this "light shadow beef" method is too difficult, and the ingredients required are also more demanding, we must use that kind of good beef tenderloin, that is, the whole piece of filet that makes the best Wellington steak, it can be seen that from the cost of the dish has been thrown away from ordinary dishes a few streets. Let's see how this delicious "light shadow beef" is cooked, what step is difficult, let's wait and see!
Lamp shadow beef must use the best beef tenderloin, because the focus of cooking this court dish, is to cut the meat slices as thin as paper, so to use this kind of muscle fiber less, less fat content of the part to do, and then need to cut the beef tenderloin into 2 mm thick meat slices, in this step it is difficult for most people, it is obvious that the direct knife cutting is not cut into such a thin slice of meat, of course, as a good chef, there will be a way, I believe you should also think of it, That is to first freeze the beef tenderloin for about 8 hours, so that the beef is "honest", can be at our mercy, however, the cut is good to cut, but the efficiency is too low, had to let the slicer to do the work, I have to say that the greatest progress of mankind is to learn practical tools, minutes of beef slices on the cut, but also super thin, thin enough to be transparent that!
Since the meat slices have been cut, the next step is to prepare the marinade, which is different from the ordinary cured meat, the focus is on the need to add sesame oil and Wuliangye liquor, other condiments are salt, sugar, pepper powder, pepper powder, chili powder, five-spice powder, and then add the right amount of Wuliangye liquor and sesame oil, and finally mix all the seasonings.
Then put the cut meat slices in the dinner plate, brush the prepared marinade, remember to be evenly brushed in every place, so as to make the beef slices more flavorful, and then it is air-dried, this process, if it is natural air drying, then it will take about 3 days, so it is too slow, so we have to use an air dryer.
Spread the beef on top of a mesh tray, then bake it in an air dryer and bake it at a low temperature of 65 degrees for 4 hours, so you think you're done? Not yet, there is a final step, the roasted beef slices are taken out, placed in the baking pan, and then grilled at a high temperature of 160 degrees for 3 to 5 minutes, this soon-to-be-lost imperial dish "Light Shadow Beef" was prepared in the cooking process that took two days and one night.
Of course, the prepared lamp shadow beef can not be eaten directly, if you eat directly, you can waste this cumbersome cooking skills, so we must first put a plate, so as to highlight the sense of honor of the court cuisine, stacked together piece by piece, light a candle in the middle of the plate, and then you can taste this alternative candlelight dinner with your beloved!
Cooked well the top court dish "Lamp Shadow Beef", the taste is very crisp, the entrance is like potato chips, will be immediately broken, and then the more chewy more fragrant you are reluctant to swallow, really worthy of the top Sichuan cuisine, no wonder, many people say that the sichuan cuisine is not spicy, the average person can not afford to eat, just like the peak of this Sichuan cuisine "light shadow beef", I believe that the authentic Sichuan people will also eat very few people, right?
This is the cooking method is super difficult to cook the top dish "Light Shadow Beef" authentic method, the normal practice takes more than 3 days to eat into the mouth, so now there are very few chefs who will do it, although, "Light Shadow Beef" takes a long time to make, but its delicious taste is beyond doubt, perhaps, only once you eat it, you can feel the enjoyment from the taste!
(The above picture and text are the author's original)