Dengying beef is a local traditional food in Dazhou City, Sichuan Province. Because the beef slices are as thin as paper, so thin that it seems that light can penetrate, like a curtain in a shadow puppet play, it is called "light shadow".
In addition to the thin, well-made light shadow beef is bright red in color, the taste is also spicy and crispy, chewed carefully, and the aftertaste is endless.
Delicious things, the selection of ingredients and methods is naturally very elaborate. The best way to make light shadow beef is to use beef tenderloin, tendon meat of cow hind legs, usually after a cow is slaughtered, the meat of these parts is only a dozen kilograms in total.
The traditional production is more cumbersome, not only to test the master's knife work, but also to use more than ten kinds of spices to marinate, and then through exposure to remove moisture, and finally put into the special oven baked until cooked, mixed with pure sesame oil, sprinkled with pepper powder, etc., the longer fragrant, the more addictive people eat!
Are you ready for this week's pot snack?
But homemade is not so difficult, do not need any special kitchen utensils, two pots can be easily done. Are you ready for this week's pot snack?
Light Shadow Beef
Beef 800g / marinade pack 1 / rock sugar 1 chunk
Sugar 100g / paprika / pepper powder
Salt/white sesame seeds to taste
1. Cut the beef into large pieces and put it in a pot to boil the bleeding water.
2. Fish out the beef, put in the brine package, an appropriate amount of rock sugar and water, simmer for about 2 hours, you can also choose a pressure cooker, convenient and time-saving. After draining, it is best to refrigerate for another night until the surface is a little dry and the inside is still a little soft.
3. Put the dried beef into the plastic bag, then beat it with a rolling pin, then roll out the meat outside the bag until the meat is pressed to separate the fibers, and then tear it into thin wires by hand.
4. Pour in the sugar in the frying pan, heat on high heat until the sugar begins to melt, turn to medium heat.
5. Divide the paprika and peppercorn powder into three parts, turn to medium heat and add the ground beef first, sauté the caramelized flavor and add the first seasoning powder.
6. Stir-fry for about 5 minutes and add the second seasoning powder.
7. Sauté for another 2 minutes, add white sesame seeds and stir-fry.
8. When the beef is loose and dry, turn off the heat and add the last part to mix well and let it cool.
After trying, the gourmet jun wants to remind everyone that the beef tendon meat fascia is too much, it is troublesome to handle, and the beef fiber torn out is short and fragile, so it is better to use lean pure beef.
Stir-fry with rapeseed oil taste will be more fragrant, do not reject garlic friends, you can also add a little minced garlic twice, so that the aroma will be stronger and richer.
The finished light shadow beef, placed in the refrigerator for 10 days is generally no problem, and spicy, sweet aftertaste, can be comparable to the local production in Sichuan!