Food starts with noodles

Xu Zhuo and Guo Xingwang looked at Wei Junming's operation and thought it was quite common.

Because the meat floss is made in this way, first cook the meat thoroughly, then beat it to become soft, and finally tear it apart by hand, put it in the pot and bake it slowly.

"Dengying shredded beef is different from meat floss. Although the meat floss has a high requirement for cooking in the last step, relatively speaking, there are fewer steps.

The steps of this light shadow beef shreds are a little more complicated. "

After beating the beef to loosen it, Wei Junming and Xu Zhuo and Guo Xingwang worked together to divide the beef into thin strips according to the trend of the shredded meat.

Some longer ones need to be cut off with a kitchen knife, lest the final shredded beef be too long and inconvenient to eat.

After dividing the shredded beef, Wei Junming brought the baking tray, put a layer of baking paper on it, put the shredded beef on it, and put it in the oven for baking.

"This step is mainly to dry the excess water in the beef, and by the way, make the shredded beef more resilient and taste better."

Wei Junming explained the reason for doing this, and also reminded that it is enough to bake at 120 degrees for ten minutes, and the time should not be too long.

Otherwise, the roasted beef will be too dry to eat.

After the shredded beef is dried, take it out of the oven to let it cool, and then Wei Junming puts the oil pan on to start making.

At this time, the shredded beef is completely cooked, and theoretically it is already edible, but the taste is a bit poor, after all, it is too dry and has no moisture at all.

And it wasn't seasoned, the shredded beef was very bland.

If you want it to be delicious, you have to cook it.

Wei Junming poured some peanut oil into the pot, then added minced green onion, ginger and garlic, and after the aroma was released, he added some shredded dried chili.

After stir-frying the red oil, add some chili powder ground from two vitex twigs, a little pepper powder, and a little five-spice powder.

Continue to stir-fry, and after the aroma of the chili is completely stir-fried, put the roasted shredded beef into the pot and start to stir-fry.

Be patient in this step, and let the fat in the pot completely soak the beef shreds until soft.

After all the shredded beef is wrapped in red oil, put some white sesame seeds, a teaspoon of salt, a teaspoon of cumin powder, and two teaspoon of white sugar into it.

After stirring evenly, take out of the pan and place on a plate.

The delicious shredded Dengying beef is ready.

Chapter 1622 Lantern Shadow Beef

"Is this Dengying beef shreds? I feel that the method is quite simple, and there is nothing difficult."

Guo Xingwang originally thought it was very difficult, but after reading it, he felt that he could do it by himself.

He plans to make it for Dou Yiqiong when he goes back, and eat some while watching dramas, isn't it delicious?

But when I think that there is no oven in the place where I live, if I buy another oven because of this delicacy, I always feel that it is a bit of a fuss.

Wei Junming said with a smile: "It's okay without an oven. After tearing up the shredded beef, put it in an oil pan and fry it dry. It tastes just as delicious.

It's just that compared to the dried one, it tastes a little greasy, and the taste is not so strong and chewy.

Apart from these, there is no difference in other aspects. "

With Wei Junming's reminder, Guo Xingwang became even more excited.

He wished he could go back and do it for his rich wife now.

But he can't leave right now, because the piece of beef he brought has been defrosted a little bit, and he can make Dengying beef later.

"Dengying shredded beef is ready. I'll bring my phone closer to show everyone. The color is really good. I'm a little greedy just looking at it."

Xu Zhuo took his mobile phone and went to the side of the plate to take pictures of the Dengying shredded beef that had just come out of the pot.

Because the whole body is covered with chili oil, the shredded beef looks bright reddish brown.

In addition, the shredded meat is relatively thin, so it looks a bit crystal clear, as if the shredded beef is transparent.

The reddish-brown shredded beef is covered with white sesame seeds and red chili powder. Just looking at these makes people drool.

Coupled with the spicy taste, Xu Zhu couldn't help but pick up a chopstick and put it into his mouth when he saw it taking pictures.

The shredded beef is very chewy and oily on the outside, but has a strong dry aroma inside, and it is not too salty, making it very enjoyable to eat.

Especially the faint sweetness and spicy taste in the mouth at the end of the meal, people can't help but want to eat again.

When he and Guo Xingwang tasted it, Wei Junming said: "Actually, the simplified version is used today, and it is much more difficult to switch to a commercial method.

But if you eat at home, there is no need to toss so much.Moreover, if you eat too much of this thing, you will get angry easily, so you can't eat too much. "

Obviously, there is something else to do with this delicacy.

But Wei Junming didn't say anything, and Xu Zhuo didn't ask again.

After all, he didn't plan to launch new ones in the store and Xu Xiaochu's flagship store, so there was no need to bother so much.

After chatting for a while, the shredded Dengying beef was almost eaten, and Wei Junming began to teach Xu Zhu how to make Dengying beef.

Although there is only one word difference between Dengying beef and Dengying beef shreds, and one is beef slices and the other is beef shreds, but the cooking is completely different.

To make Dengying beef, you must first have a good knife, so that you can cut the meat into thin and large slices.

But today, before cutting the beef, Wei Junming first taught Xu Zhuo how to make the sauce to put on the beef slices.

He brought an empty bowl, put sugar, salt, pepper, five-spice powder and other seasonings in it, then poured some sesame oil into it, and stirred the seasonings thoroughly.

"After the beef slices are cut and spread out on the bamboo sticks, a layer of such sauce will be applied on top, so the sauce should be made in advance, and it will be a little late to make it after the meat is cut. "

Guo Xingwang asked curiously: "Master Wei, why do you use sesame oil to make it? Is there anything special about it?"

Wei Junming said with a smile: "Applying sesame oil can lock some moisture in the meat slices, but if you only apply it on one side, it won't leave too much moisture in the meat slices.

This can make the beef taste and chewy, and at the same time increase the aroma of the meat slices. "

After finishing speaking, he put the bowl aside and began to teach Xu Zhuo how to cut beef.

At this time, the beef is slightly thawed, and it is still very easy to cut.

However, the meat slices used to make Dengying beef are different from other beef.

Under normal circumstances, the beef should be cut with shreds, so that the beef slices will not clog the teeth, and the meat slices will fall apart when chewed lightly.

But if you want to make Dengying beef, you have to cut it along the wire.

Cutting along the wire can cut the beef thinner, and the finished Dengying beef tastes stronger and tastes better.

There are two ways to cut this kind of beef, one is the traditional cutting method, the left hand presses the beef, and the right hand holds a kitchen knife to start cutting thin slices along the texture of the beef.

The other is to put the beef flat on the chopping board, and then slice it horizontally with a kitchen knife, just like making Lizhuang white meat.

The sliced ​​beef will be thinner, and the thickness can be better controlled.

But relative to cutting, the efficiency of slices is relatively low.

Guo Xingwang held a kitchen knife and slowly sliced ​​according to the method Wei Junming said.

Xu Zhuo, on the other hand, used the cutting method to quickly cut the beef slices.

With skills in hand, you can do whatever you want.

The sliced ​​meat should be spread out on the prepared bamboo strips as soon as possible, and then use a small brush to dip in the sauce prepared before and slowly brush on the surface of the beef.

The next step is to wait for the beef to dry a bit before putting it in the oven for roasting.

There's no way to dry it right now, after all, it's live broadcast, and fans can't afford to wait.

So Wei Junming directly put the beef into the drier that dries the jerky for Xiongzi, and turned on a small wind to gradually dehydrate the beef slices.

When making Dengying beef, this step is essential.

If the cut beef is not dried and put into the oven for roasting, then the beef will be curled and deformed, or even rolled into rolls.

Only by air-drying first, the roasted beef will be a flat piece of beef, and the appearance will be better.

After the beef slices were preliminarily dried in the dryer, Wei Junming put them in the oven for roasting.

While roasting the beef, he looked at the live broadcast camera and asked with a smile, "Dengying Beef has spicy and spiced flavors. Which flavor do you want to see?"

As soon as he asked this question, the bullet screen was full of words like "children make choices, adults want them all".

Wei Junming has seen a lot of live broadcasts, so he knows some ways to interact.

He originally planned to make two flavors today, but now he just asked to mobilize the activity of the live broadcast room.

Spicy beef slices are very simple to make. Just like the Dengying beef, first fry the dried chili shreds in the pan, then add the chili noodles, and finally put in the dried beef slices.

After stirring evenly, you can take it out of the pan and put it on a plate.

The five-flavored ones are a little more complicated.

Before the spiced beef slices are baked, they need to be brushed with the spiced sauce again, and then put into the oven for roasting.

After roasting, put it in warm oil for frying, which will not only soften the beef slices slightly, but also fry the sauce on the surface.

After frying, first control the oil, then put the beef slices into a basin, pour some sesame oil into it, and stir it so that all the meat slices are wrapped in sesame oil.

In this way, the five-flavored Dengying beef is ready.

Xu Zhuo looked at the thin beef in the pot, looked at Wei Junming in surprise and asked, "Godfather, these beef slices seem to be the same as pork jerky. Is pork jerky also made in the same way?"

Chapter 1623 Pork Dumplings

When Wei Junming heard Xu Zhuo's question, he immediately laughed: "Pork jerky is different from Dengying beef. Pork jerky is made with lean meat stuffing, while Dengying beef is a whole piece of beef cut out."

Made of minced meat?

When Xu Zhuo is free at home, he likes to eat the pork jerky that Yu Keke bought online. He thinks it is chewy and tastes good.

He always thought it was made of sliced ​​pork, but he never expected it to be made of minced meat.

Seeing Xu Zhuo's surprised look, Wei Junming smiled and said, "This thing is very simple. If you want to learn it, I can make it right now."

Xu Zhuo didn't plan to learn this at first, because the skills he devoted himself to learning just now have been used to learn Dengying Beef.

Now Wei Junming is making pork jerky again, but he can't learn it by staring.

But what Wei Junming said was very simple, which made him want to give it a try.

In addition, many people in the live broadcast room also expressed their desire to see how to make pork jerky, so after a few people discussed it, they began to make it.

There is still a little time before lunch, and most importantly, because of the mention of dried pork, the heat in the live broadcast room has increased again.

In this case, the live broadcast must continue.

After all, compared to Dengying beef, which is only popular in Sichuan and Chongqing, the spread of dried pork is too wide.

Dried pork can be seen from the Jiangnan area to Guangdong, Guangxi, Hong Kong, Macao, Taiwan and Southeast Asia.

Many young people watch dramas and watch anime, and they also like to tear open a bag of dried pork, and take a bite unconsciously while watching the attractive plot.

The sweet, salty, and chewy texture makes pork jerky an irresistible delicacy.

Now Wei Junming said that the method of making pork jerky is very simple, which aroused everyone's interest.

I want to know the specific method of pork jerky.

Although I may not be able to make it at home, but when I talk about pork jerky in the future, I have something to say.

The popularity of the live broadcast room was rising, which made Xu Zhuo more energetic.

There are not many ingredients used in this delicacy of pork jerky. Except for pork, the rest are various condiments.

Wei Junming took out a piece of tenderloin from Xu Zhuo's refrigerator and said: "The meat used to make pork jerky must not have fat, fascia, or blood vessels, it must be pure lean meat.

Therefore, the best ingredient is the tenderloin. Of course, the hind leg meat is also fine, both of which are lean and well-proportioned parts.

It is best not to use front leg meat for making pork jerky, as there are too many fascias, and the taste of the jerky pork is not very good. "

This piece of tenderloin is not frozen, it is the ingredient that Xu Zhuo plans to cook at noon, so it can be used directly without thawing or anything.

Wei Junming washed the tenderloin twice with clean water, and then put it on the chopping board.

First wipe off the moisture on the surface with kitchen paper, then he took the kitchen knife and started to chop the meat stuffing.