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Shadow beef encyclopedia card

Sichuan cuisine is roast beef. Over 100 years of history. Cut beef slices and hind legs, air-dry, salt, steam, fry and so on. Sweet and spicy, deeply loved by the people. For people with thin, light and generous meat, it can play the role of folk shadow. The traditional name is Daxian, Sichuan. Beef is as thin as paper, red and bright in color, spicy and crispy in taste, and it has an endless aftertaste when chewed. The brand of "Shadow" beef production in the market is Chongqing, but there are also many brands that are the most authentic or local brand "Shadow" Daxianka.

characteristic

Since General Liang, beef has been very particular about its workmanship and materials. After a cow is slaughtered, only the meat is left, and the tenderloin is the focus of the leg, which is exactly ten pieces of meat 10 kg. Slice the meat very thin with a knife, inject spices into the clove of Cao Guo, and 10 mix the meat and put it in bamboo, remove the moisture, expose it to the sun in a special oven, and bake it until it is cooked. The humidity is controlled by paper liners or cartons. The bamboo is mixed with pure fragrance, and a little oil seal is added, with 4 tablespoons. According to records, during the Guangxu period of the Qing Dynasty, Liu Guangping, a shopkeeper named Daxi Daxian, was once famous for his beef business. At 1935, the hotel showed the beef picture wrapped in bamboo to the green flower as a local specialty in Chengdu, and was rated as the first-class sheep.

Ingredients and production

After washing; Choose lean meat, that is, legs, remove fascia, tidy, and cut into large pieces of meat. Stir-fry the meat, then roll the salt, put it in a bamboo tube in Ji Shao, and air it in a ventilated place. Put the dried beef on the bamboo charcoal fire, put Shao Shao back into the water, dry steam it for half an hour, then cut it into five-inch-wide meat with a sword, put it in a steamer, dry it for half an hour, and cool it. Vegetable oil, ginger, and add a move, pot pepper crater. After ten minutes, replace the pot with fire, and then add ginger and pepper. Then evenly put it on the beef frying pan, gently stir the juice under the rotten side with a shovel, remove the beef frying pan from the crater and slice the beef. In a pot, leave cooked oil on the fire, add spices, sugar, pepper, pepper, stir-fry beef to heat, add monosodium glutamate and sesame seeds, stir and cool air.

nutritive value

Beef-muscle alanine muscle in beef: DGUA-farmed beef is higher than any other food, which makes it particularly effective in increasing muscle strength. In the first few seconds of training, muscle is the fuel of peptide muscle.

Shadow beef menu

Light beef [table]

Raw materials.

500 grams of beef, 25 grams of sugar, 25 grams of pepper 15, 25 grams of Chili powder, 0/00 grams of white wine 100, 0/00 grams of refined salt 1 g of spices1g of monosodium glutamate 15, and sesame/kloc-0.

Production process.

1, select Pi Fu, the hind leg of cattle, take out the top meat, wash it (without washing, cut into pieces and remove the edges) and slice it into large slices. Put the beef slices in a flat big cow, spread them evenly on a straight board, fry them with salt until they are dry and wet, and wrap them in a cylindrical shape until the beef is bright red (about 14 hours in summer or winter, days).

2. Put the sliced beef jerky into the oven, put it flat on the steel frame, and bake it with charcoal fire for about 65,438 05 minutes to bake the beef jerky. Then steam for about 30 minutes, cut into 4 cm long and 2 cm wide, and then steam for about an hour and a half on low heat.

3, wok, heat 40 grams, stir-fry ginger slices, when the oil temperature in the wok drops by 30%, move the beef pieces into the kitchen, stir-fry the wine slowly until the Bi reaches about 1/3, add oil, add pepper and mix well, add sugar, monosodium glutamate, pepper, stir-fry five spices, and add sesame seeds after cooling.

Features.

Red, dry and spicy chips are thin, transparent and delicious, which is a sweet and delicious wine.