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Sichuan food. It has a history of more than 1 years. The beef tendon of hind leg is sliced, pickled, dried, baked, steamed, fried and fried. Spicy and sweet, deeply loved by people. It is named after the thin and wide meat slices, which can pass through the light shadow and have the effect of folk shadow play. Dengying beef is a traditional famous food in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp, chew them carefully and have no aftertaste.

"Dengying Beef" is a traditional famous food 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.

There are many brands that produce "Dengying Beef" in the market, and many brands also appear in Chongqing and other places, but the most authentic one is the local brand "Dengying" in Daxian County. Please identify the brands to buy.

Origin

Legend 1

It is said that this dish was made more than 8 years ago by an artist named Liu from liangping county, Sichuan Province, who came to Daxian County to make a living by making marinated beef. However, the business was sluggish, so he had to strive for innovation and create a flaky beef jerky. Whenever dusk comes, he will set up a stall in the downtown area 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 at the back. The beef slices were red and bright, and the light shadow was faintly visible, which attracted passers-by. Taste it, spicy and crisp, and people call it "Dengying Beef". Since then, fame has spread far and near, and business has become more and more prosperous. It has been passed down to this day and deserves its reputation.

Legend 2

According to legend, Yuan Zhen, a poet in the Tang Dynasty who was the imperial court's supervisor of the imperial history, was demoted to Tongzhou (now Dazhou) as Sima for offending eunuchs and conservative bureaucrats. One day, Yuan Zhen went to a hotel to have a drink. The beef slices in the appetizer were thin and fragrant, and there was no residue in the entrance. He was quite impressed and immediately named it "Dengying Beef". Light shadow, that is, shadow play, uses light to project the silhouette of people made of animal skins or cardboard onto the curtain. Calling this kind of beef "light shadow" shows that its meat slices are so thin that they can reveal objects under the light, just like the curtain in shadow play.

during the Guangxu period of the Qing dynasty, there was a stream of people named Liu in liangping county, Sichuan province, who went to Daxian county and made a living by roasting and braised pork. At first, the spiced beef slices he made were thick and hard, chewy when eating, and easy to plug his teeth, and the market was not smooth. Later, Liu thought about it day and night, and improved it step by step. He cut the beef into large and thin pieces, pickled it first, then baked it on fire, and sprinkled it with sesame oil when selling it. This kind of beef is crispy and delicious, and it is very popular in the market. Businessmen surnamed Liu have a prosperous business, and as a result they have made a fortune. Others saw that it was profitable and copied it one after another. Dengying beef gradually became a famous product in Sichuan.

Features

Dengying beef is unusual, and its material selection and workmanship are very particular. After a cow is slaughtered, it can only take a dozen pieces of leg key meat and tenderloin, only a dozen kilograms. Cut the meat into very thin slices with a long knife, add grass, clove, tsaoko and more than ten other spices, mix well, spread the meat slices on a bamboo basket, expose to the sun to remove water, put them in a special oven, control the humidity and bake them until they are cooked, put them into a bamboo tube or paper can lined with oil paper, mix them 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 hotel in Daxi Street, Chengguan, Daxian County, produced the most famous Dengying beef at that time. In 1935, this hotel used Deng Ying beef packaged in bamboo tubes as a local specialty and sent it to Chengdu Qingyang Flower Fair for exhibition, which was rated as a first-class food.

ingredients and production

after selecting yellow cattle, the legs are clean of lean meat, free from raw water, fascia is removed, the joints are trimmed neatly, and sliced into extremely thin large pieces of meat. Rub the meat slices with salt that is fried and ground, roll them into a cylinder, put them in a bamboo basket, and put them in a ventilated place to dry the blood. Spread the dried beef slices on the back of a bamboo basket, put them on a charcoal fire to dry the water vapor, steam them in a cage for half an hour, then cut the meat into slices one inch and a half wide with a knife, steam them again for 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. After 1 minutes, put the pot on fire again and remove ginger and pepper. Then evenly spread the bad sauce on the beef slices and fry them in the oil pan. While frying, stir them gently with a shovel. When the beef slices are thoroughly fried, 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, white 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 let it cool.

nutritional value

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

the present situation of Dengying beef

At present, the main producing areas of Dengying beef are Daxian and Chongqing, and the products of the two places are developing continuously, so each has its own advantages. An American animal husbandry expert once said that Dengying 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 Dengying beef is limited by the shortage of raw materials.

Dengying Beef Menu

Name of the dish Dengying Beef

Raw materials

5g of beef, 25g of sugar, 15g of pepper powder, 25g of Chili powder, 1g of Shaoxing wine, 1g of refined salt, 1g of spiced powder, 1g of monosodium glutamate, 15g of ginger, 1g of sesame oil and 5g of cooked vegetable oil (actual consumption)

Production process

1. Select tendon meat from cattle hind legs, remove the floating skin and keep it clean (do not wash it with clean water), cut off the corners and slice it into large slices. Put the beef slices on the board, smooth them, evenly sprinkle with salt that has been parched to dryness, wrap them into a cylinder, and air them until the beef is bright red (about 14 hours in summer and three or four days in winter).

2. Put the dried beef slices in the oven, spread them on a steel wire rack, and bake them with charcoal fire for about fifteen minutes until the beef slices are dry. Then steam it in a cage for about 3 minutes, take it out, cut it into small pieces 4 cm long and 2 cm wide, steam it in a cage for about an hour and a half, and take it out.

3. Heat the wok, add the vegetable oil to 7% heat, fry the ginger slices and take them out. When the oil temperature drops to 3% heat, move the wok to a small fire, add the beef slices and fry them slowly, decant about one third of the oil, cook the Shao wine and mix well, then add the pepper and pepper powder, sugar, monosodium glutamate and spiced powder, and turn them over evenly.

Features

It is a delicious food with red and bright color, spicy and dry fragrance, thin and transparent slices, fresh and palatable taste and sweet aftertaste.