Sichuan flavor food. It has a history of 100 years. Sliced beef tendon of hind leg, salted, dried, roasted, steamed, fried and fried. Spicy, fresh and sweet, it is deeply loved by people. It is named after the thin and wide meat slices, which can pass through the light and shadow and have the effect of folk shadow play. Deng Ying beef is a traditional dish in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew them carefully and have an endless aftertaste.

"Deng Ying Beef" is a traditional dish in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew carefully, with endless aftertaste.

There are many brands that produce "Deng Ying Beef" in the market, and many brands have also appeared in Chongqing and other places. However, the most authentic is the local brand "Deng Ying" in Daxian County. Please look for the brand to buy.

origin

Legend 1

It is said that this dish was made by an artist named Liu in liangping county, Sichuan Province more than 80 years ago. He came to the county to make braised beef for a living. But the business was sluggish, so he had to forge ahead and create a thin piece of beef jerky. Whenever dusk comes, he will set up a stall in downtown to sell this kind of beef jerky. In order to attract customers, a large and thin piece of beef was placed in front of the food stall, and an oil lamp was lit behind it. The beef slices are red and bright, and the light and shadow are faintly visible, which attracts passers-by. Try it, it's spicy and crisp. People call it "Deng Ying Beef". Since then, the reputation has spread far and wide, and the business has become more and more prosperous. It has been passed down to this day and deserves its reputation.

Legend 2

According to legend, more than 65,438+0,000 years ago, Yuan Zhen, a poet who served as a court supervisor in the Tang Dynasty, was demoted to Tongzhou (now Dazhou) Sima for offending eunuchs and conservative bureaucrats. One day, Yuan Zhen went to a hotel to drink. The beef slices in the appetizer are thin and fragrant, and there is no residue in the entrance. He was deeply impressed and immediately named it "Deng Ying Beef". Light and shadow, that is, shadow play, uses light to project the silhouette of a person made of animal skin or cardboard onto the curtain. Calling this kind of beef "light and shadow" means that its meat slices are thin enough to reveal objects under the light, just like the curtain in a shadow play.

During the Guangxu period of Qing Dynasty, a group of people named Liu lived in liangping county, Sichuan Province, and made a living by burning and braised pork. At first, the spiced beef slices he made were thick and hard, chewy, and easy to plug, and the market was not smooth. Later, Liu thought day and night and improved step by step. He cut the beef into big and thin pieces, salted it first, then roasted it on the fire, and sprinkled sesame oil when selling it. This kind of beef is crispy and delicious, which is very popular in the market. The businessman surnamed Liu made a fortune because of his prosperous business. Others saw that it was profitable and copied it one after another. Deng Ying beef has gradually become a famous product in Sichuan.

trait

Deng Ying beef is unusual, and its ingredients and workmanship are very particular. After a cow is slaughtered, only a dozen pieces of leg meat and tenderloin can be taken, which is only a dozen kilograms in total. Slice the meat into thin slices with a long knife, add more than ten kinds of spices such as grass, cloves and tsaoko, mix well, spread the meat slices on a bamboo basket, expose them to the sun to remove moisture, put them in a special oven, control the humidity and bake them until they are cooked, put them in a bamboo tube or paper tube lined with oil paper, mix well with pure sesame oil, sprinkle a little pepper powder and seal them. According to records, during the Guangxu period of the Qing Dynasty, Liu Guangping, the owner of a restaurant in Guandaxi Street, Daxian County, made the most famous Deng Ying beef at that time. 1935, this hotel sent Deng Ying beef packed in bamboo tubes as a local specialty to Chengdu Qingyang Flower Expo for exhibition, and was rated as a first-class food.

Ingredients and production

After selecting the cattle, the legs are clean and lean, without touching raw water, the fascia is removed, the joints are neatly trimmed, and cut into extremely thin chunks of meat. Wipe the sliced meat with fried and ground salt, roll it into a tube, put it in a bamboo basket and put it in a ventilated place to dry the blood. Spread beef jerky slices on the back of the bamboo basket, put them on charcoal fire to dry the water vapor, put them in a cage for half an hour, then cut the meat into pieces one and a half inches wide with a knife, steam them for another half an hour, and take them out to cool. Cook the vegetable oil, add a little ginger and pepper, and move the oil pan away from the fire. 10 minutes later, put the pot on the fire again and take out the ginger and pepper. Then spread the rotten sauce evenly on the beef slices and fry them in the oil pan. When frying, stir gently with a shovel. After the beef slices are fried thoroughly, move the oil pan away from the fire and take out the beef slices. Leave the cooked oil in the pot, add the spiced powder, sugar, pepper noodles and pepper noodles on the fire, add the beef slices and stir well, take out the pot, add monosodium glutamate and cooked sesame oil, mix well and cool.

nutritive value

Beef-Beef is rich in sarcosine: The content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the fuel source of muscles.

Present situation of beef in Deng Ying

At present, the main beef producing areas in Deng Ying are Daxian and Chongqing. The products of the two places are developing continuously and each has its own advantages. An American animal husbandry expert once said that Deng Ying beef is not only a delicious food, but also a wonderful handicraft. If the supply can be guaranteed, the price in the international market can be 4-5 times higher than the current export price. However, the production of beef in Deng Ying is limited by the shortage of raw materials.

Deng Ying beef recipe

Cai Ming Deng Ying beef

raw material

500g beef, 25g sugar, 5g pepper powder 1 5g chilli powder, 20g Shaoxing wine100g refined salt10g, spiced powder10g, monosodium glutamate15g and ginger/kloc.

manufacturing process

1. Select beef hindleg tendon, remove the floating skin and keep it clean (do not rinse with clean water), cut off the corners and cut into large pieces. Put the beef slices on the chopping board, smooth them, evenly sprinkle the fried salt, put them in a jar, and air them until the beef is bright red (about 14 hours in summer and three or four days in winter).

2. Put the air-dried beef slices in the oven, lay them flat on the wire rack and bake them with charcoal fire for about 15 minutes until the beef slices are dry. Then steam in a cage for about 30 minutes, take it out, cut it into small pieces 4 cm long and 2 cm wide, steam in the cage for about an hour and a half, and take it out.

3. Heat the wok, add vegetable oil to 70% heat, add ginger slices, stir-fry and take out. When the oil temperature drops to 30% heat, move the wok to low heat, add beef slices, stir-fry slowly, pour out about one third of the oil, cook Shao wine and mix well, then add pepper powder, white sugar, monosodium glutamate and spiced powder, turn well, take out the wok, cool and pour.

trait

Red and bright color, spicy and dry, thin and transparent, fresh and palatable, sweet aftertaste, is a good accompaniment.