How to make Dengshou Beef Dengshou Beef is a famous traditional Han Chinese food in Dazhou and Chongqing, Sichuan. It has a history of more than 100 years. It is made by slicing the tendon meat of the hind leg of the cow, and then marinating, drying, baking, steaming, deep-frying, stir-frying and other processes. It is spicy, sweet and very popular. It is named after the thin and wide slices of meat, which can be seen through the shadow of the lamp and have the effect of folk shadow play. Beef slices as thin as paper, bright red color, taste spicy and fresh crisp, chewing, aftertaste. The market production of "light and shadow beef" products of many brands, Chongqing and other places also appeared a lot of brands, has become popular in Chongqing and Dazhou flavor food.
Light Shadow Beef Practice:
500 grams of beef as the main ingredient
Seasonings salt 10 grams of monosodium glutamate (MSG) 1 grams of ginger 15 grams of sugar 25 grams of pepper 15 grams of paprika 25 grams of paprika 100 grams of yellow wine 1 grams of five spice powder 10 grams of sesame seed oil 150 grams of canola oil
These are the main ingredients of the beef, but they are not the main ingredients of the beef. Steps: 1. Select the beef hind leg on the . Tendon meat, remove the floating skin to keep clean (do not wash with water), cut off the edges, sliced into large thin slices. Beef slices on the board to lay the plane straight, evenly sprinkled with fried dry water salt, wrapped into a cylinder, drying until the beef is bright red (about fourteen hours in the summer, winter three, four days); 2. drying beef slices in the oven, laying flat on a wire rack, charcoal fire baked for about fifteen minutes to the beef slices of dry knots. Then on the cage steam about thirty minutes to remove, cut into 4 cm long, 2 cm wide slices, and then on the cage steam about an hour and a half to remove; 3. frying pan is hot, under the vegetable oil to seventy percent hot, put ginger slices to fry out the flavor, fish out, to be the temperature of the oil down to thirty percent hot, will be the pot moved to a small fire on the stove, into the beef slices slowly fried through, decant about one-third of the oil, cook the wine mix, and add chili peppers and pepper, sugar, five-spice powder, and then add the chili pepper, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar.
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