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Authentic Sichuan cuisine 160 names
As we all know, Sichuan cuisine is among the eight major cuisines, and there are many classic court dishes in Sichuan cuisine. Today, we are going to talk about the most delicious "Deng Ying beef". However, few people can cook this dish now, because this method of "Deng Ying Beef" is really difficult, and the ingredients required are also very demanding. We must use the best sirloin, that is, the whole filet mignon that can make the best Wellington steak. Let's see how this delicious "light and shadow beef" is made. What is the difficult step? Let's wait and see!

Deng Ying beef must use the best tenderloin, because the key point of making this palace dish is that the meat slices should be as thin as paper, so we should use this part with less muscle fiber and less fat content, and then the tenderloin needs to be cut into 2 mm thick slices, which stumps most people. Obviously, it is impossible to cut such a thin piece directly. Of course, as a good cook, there must be a way. I believe everyone should have thought of it, that is, freeze the tenderloin for about 8 hours first, so that the beef will be "honest" and can be at our mercy. However, it is easy to cut, but the efficiency is too low, so we have to let the slicer do it for us. I have to say that the greatest progress of mankind is to learn practical tools. Beef slices can be cut in minutes, and they are super thin and light-permeable!

Now that the sliced meat has been cut, the next step is to prepare the gravy, which is different from the common gravy. The key point is to add sesame oil and Wuliangye liquor. Other seasonings include salt, sugar, pepper, pepper powder, chili powder, spiced powder, then add appropriate amount of Wuliangye liquor and sesame oil, and finally mix all seasonings evenly.

Then put the sliced meat into a plate and brush it with the prepared gravy. Remember to brush the sauce evenly everywhere on the beef slices, so as to make the beef slices more tasty and then air-dry. This process, if dried naturally, will take about 3 days, which is too slow. Therefore, we will use an air dryer.

First, put the beef on a net tray, and then bake it in an air dryer at a low temperature of 65 degrees for 4 hours. Do you think it will be done? Not yet. There is one last step. Take out the roast beef slices, put them in a baking tray and bake at a high temperature of 160 degrees for 3 to 5 minutes. This famous royal dish "Deng Ying Beef", which is about to be lost, was cooked in the cooking process that took two days and one night.

Of course, you can't eat boiled beef directly. If you eat it directly, you will waste this tedious cooking skill. Therefore, we should set a plate first, so as to reflect the sense of honor of court food, fold them one by one, light candles in the middle of the plate, and then we can enjoy this kind of alternative candlelight dinner with our beloved!

Cooked top court dish "Deng Ying Beef" tastes very crisp, and will be broken immediately like potato chips, and then the more you chew, the more fragrant it will be, making you reluctant to swallow. It's really top-class Sichuan food. No wonder many people say that Sichuan food that is not spicy can't be eaten by ordinary people. Just like "Deng Ying Beef", the pinnacle of Sichuan cuisine, I believe few people will eat it in Sichuan.

This is the authentic cooking method of the top-class dish "Deng Ying Beef", which is extremely difficult to cook. Normal cooking methods take more than 3 days to eat in the mouth. So few cooks can cook now. Although "Deng Ying Beef" takes a long time to make, there is no doubt about its delicious taste. Perhaps, only once can you feel the enjoyment from the taste!