Food: Eat my duck neck in the middle of the night?Fu Xiaotuan cried

The first dish is the pinnacle of Sichuan cuisine in my own world!

It is also one of the eight royal dishes of the palace that he has drawn a long time ago, Dengying Beef!

Many people say that Sichuan cuisine is nothing more than spicy and delicious, heavy and spicy.But in fact, they don't know that among Sichuan cuisine, there are also many very famous non-spicy dishes.

For example, the pinnacle of clear soup dishes, boiled cabbage!

There is also the lamp shadow beef that Su Yu is about to prepare today.

The raw materials of Dengying Beef are taken from the parts with the least fat on the body, one is beef tenderloin, and the other is beef tendon.

Today Su Yu chose beef tenderloin.

Compared with beef tendon, tenderloin has few tendons, and the whole meat is smooth and simple, which is the most suitable part for Dengying beef.

Although beef tendon meat is also very thin, it is used more often to make braised meat.

I saw that Su Yu found the beef tenderloin he needed from the many ingredients at a glance.

According to Su Yu's instructions yesterday, this piece of tenderloin was selected from the best part, making sure that it had no tendons, and then it was frozen in the freezer of the refrigerator.

It wasn't until Su Yu entered the stage just now that the staff took out the beef tenderloin again.

As for why it should be frozen in the refrigerator, the purpose is actually very simple.

The reason why Dengying Beef takes this name is because of the uniqueness of his dishes.

Dengying beef pays attention to the fact that the meat slices are as thin as a cicada's wings, and see through the light.The original meaning of lamp shadow actually refers to shadow puppetry, where the silhouettes of figures made of animal skins or paper figurines are projected onto the curtain with lights (ma Zhao).

And the metaphor of lamp shadow beef is so appropriate!

The finished product can also be illuminated by candles to form a shadow play!

If the beef is preserved at room temperature, no matter how skilled the knife is, it will not be possible to cut thin and translucent beef slices!

But this is not the case with frozen beef tenderloin.

After freezing, the tenderloin is extremely hard. Although it will be difficult to cut it, the final sliced ​​meat can even reach the level of 1 mm.

Of course, in order to be able to reproduce this dish perfectly, Su Yu also worked hard in advance.

I saw that he took out a strange machine made of iron sheets from under the chopping board.

Everyone doesn't know this kind of machine. It was Su Yu who called the boss of the iron tool yard yesterday to prepare a custom-made secret weapon in advance.

Meat cutting artifact, manual meat cutting machine!

[ps] Ask for full order, ask for custom! .

Chapter 142 Imperial Palace Cuisine, Dengying Beef 【Full Order】[Picture] (1 / 1)

Fu Xiaotuan has long been accustomed to the weird and weird things that Su Yu often brings out.Anyway, no matter what it is, as long as it can make delicious dishes in the end, she doesn't mind.

And the chefs who had watched Su Yu's star chef assessment before also showed curiosity in their eyes.

Chef Xiaosu can always invent some strange things from the tin oven last time to the meat slicer this time.In fact, for chefs with higher levels, the props used will be simpler.

In their eyes, Huaxia national cuisine does not need those fancy things, just a kitchen knife is enough to travel around the world!

But it turns out that there are high-tech convenient props that save time and effort, isn't it easy?

Su Yu put the frozen beef tenderloin in front of the manual meat slicer, and once, twice, three times, the sharp blade cut across the tough beef in an instant, cutting off thin slices of light-transmitting beef.

When cutting beef, especially when making lo-mei or Dengying beef, you must pay attention to the direction of cutting the meat.

Crosscutting is the most standard method!

In fact, many chefs have not discovered such details. The meat quality of beef is somewhat different from other red meats.The direction in which the meat grows can be judged from the cross-section of the cut beef.

Often when some low-star chefs make beef, they cut the beef smoothly, which makes the final beef hard to chew in the mouth.This situation is often encountered when eating beef jerky.

Cross-cut beef can directly cut off the connection of beef, ensuring that the muscle fibers of each piece of beef are broken, making it easier to eat.

Slices of sliced ​​beef are held in the hand, crystal clear, and you can even vaguely see the other side of the slices of meat!

This also proves the thickness of the beef from the side, which is completely suitable.

Soon, Su Yu cut out a whole piece of beef tenderloin and put it in a small bowl.

Just when everyone thought that Su Yu was going to prepare the ingredients next, at this time he made a movement that everyone didn't expect.

I saw that instead of continuing to make dishes, he set up a small charcoal stove on the other side of the stove.

The materials for building the charcoal stove were also prepared by Su Yu yesterday in advance.

After three strokes, five divisions and two divisions, he set up the charcoal stove and lit the charcoal.

???

"What is Chef Xiao Su doing? Making a charcoal fire?"

"It's a good stove, what's the use of burning charcoal fire?"

"My God, this is still my childhood memory, cooking with charcoal fire." (cjea)

"Isn't it possible to make the stove directly? I don't understand if I have to do so much."

The chefs in the audience expressed their opinions one after another, and no one knew what the young chef was going to do.

In fact, Su Yu didn't build a small charcoal stove to cook with it. The purpose of using it is to quickly dry the sliced ​​beef!

In the original, if you want to make the most traditional lamp shadow beef, it will take at least three days!

Because of the step of drying the beef, if it is naturally air-dried, it will take at least three days to completely drain the moisture from the beef.But in the on-site production, Su Yu had no choice but to use charcoal drying to speed up because he was in a hurry.

All the thinly sliced ​​meat was placed on a dustpan made of bamboo.

The back of the dustpan is placed directly above the small charcoal stove, and all the meat slices are placed on the arched dustpan. Because the dustpan is woven from bamboo, there will be many gaps.

The heat of the charcoal fire can be quickly transferred to the meat slices through the gaps, which promotes accelerated drying.

Generally speaking, the temperature is relatively high, and it can be completely done after a while.

If baked at low temperature, it will also take more than eight hours.

Taking advantage of the drying time of the meat slices, Su Yu began to make the oil for fried beef slices later.

Pour clear golden corn oil into the pot. After the oil is heated to [-]% heat, add sliced ​​ginger and garlic, peppercorns, and various spices prepared by yourself in advance, and finally add the whole chives for cooking. Low temperature frying.

These spices were collected by Su Yu himself for making lo mei, and there are still a lot left.

Such as star anise, fragrant leaves, cumin, aniseed and the like.

Soon, a strange fragrance wafted out from the oil pan.

Everyone showed a look of surprise!They have never smelled the smell of this strange spice after frying!No one can imagine that the smell of this pot of clear oil will whet the appetite even before the dishes are cooked!

Kang Youxing asked suspiciously: "Old Guo, what are those seasonings that Xiao Su put into the pot just now? Why have I never seen them before?"

Guo Hongxiang had a cunning look in his eyes, and he also shook his head, very interested.

"It should be this kid's exclusive secret recipe, I don't know too well."

"But after a while, you can ask him, I believe Xiao Su will tell you if he is not stingy."

Kang Youxing's face froze, "Teacher, why don't you ask yourself?"

Guo Hongxiang said seriously: "I, Guo Hongxiang, a five-star celebrity chef, still need to beg a young man for secret ingredients?"

"Is the old man this kind of person?"

Kang You couldn't help complaining in his heart: "Yes, teacher, you don't need to ask for it in person, because I can just ask for it for you..."

After half an hour.

On the stage, Su Yu had already made clear oil for fried beef slices.

After a period of high-temperature roasting, the beef slices have also reached the standard of being completely air-dried.

Su Yu was careful when he took the beef off the dustpan, lest he accidentally break the thin and crispy pieces of meat.

At this time, the meat slices can already achieve the effect of blurred projection when illuminated by light.

Fire up the oil.

The oil in the pot is the clear oil that is left over after scooping up all the spices and ingredients.

Put the dried beef slices into the pot and fry them slowly over low heat.

As for why you need to fry beef slices after roasting, there are actually two reasons.

The first reason is that the short roasting time can only clean the moisture in the beef slices, but the beef is not cooked!So frying is to make the beef slices fully cooked!

The second reason is that the beef slices must be fried and soaked to make the meat look more transparent!The moisture in the meat slices has disappeared, and the molecular cells inside are replaced with clear oil, which can maximize the transparency of the meat slices!

One minute later, Su Yu fished out the fried beef slices.

Leave a little clear oil in the pot to boil, then turn off the heat immediately, add white sugar, salt, and chicken essence and stir quickly.Using the high temperature in the oil pan, the three seasonings can be quickly melted together.

Soak the fried beef slices in the oil pan. After 5 minutes, take out the beef and place on a plate.

A small candle is placed in the center of the snow-white plate and lit, and the crispy beef slices are piled up messily beside the candle to completely wrap it.

Finally, sprinkle with a pinch of white sesame seeds.

This Dengying Beef, one of the eight royal dishes of the palace, is done!

[ps] Ask for full order, ask for custom! .

Chapter 143 Divide a piece of beef into two pieces?It's too difficult【Seek full order】（1 / 1）

"The name of this dish is Dengying Beef. The name means that the lights are flickering and the beef is fragrant. Please taste it!" Su Yu put the completed Dengying Beef on the chopping board, and everyone stretched their necks.

The candlelight was flickering, and a strange scene could be vaguely seen through the beef.

Not to mention the taste, everyone at the scene was impressed by such a beautiful presentation.

Guo Hongxiang narrowed his eyes, his originally dim eyes were full of brilliance.

Kang Youxing clenched his fists a little excitedly. He, a four-star chef, was fascinated by this dish.

perfect!

The finely crafted details and the fairy-like arrangement are simply exquisite works of art!

It can only be viewed from a distance, but not desecrated.

The high-star chefs at the scene all showed astonishment. Who would have thought that Su Yu would make such a peculiar dish?

The low-star chefs are even more autistic. Is this really a dish made with beef tenderloin? !Everyone is a chef and enjoys six years of compulsory education. Why are you so good?

The owners of those star-rated restaurants, seeing this lamp shadow beef, couldn't help but become short of breath, and their eyes turned red.

You know, especially the higher the star rating, the higher the requirements for the dishes!

Especially such novel and creative dishes!Money is hard to come by!

A dish must not only achieve the ultimate in taste, but also satisfy the ultimate in visual effects!

The Lantern Beef dish that appeared in front of them broke their understanding of traditional dishes.

It is said that the dishes pay attention to the color, fragrance and taste, but if you just take a look at it, do you need to pay so much attention to the dishes that you can't help but want to taste?

Use it as the signature dish of a star-rated restaurant, which is perfect for attracting attention!

Kang Youxing did not know when he returned to the stage and stood beside Su Yu.Although he also really wanted to taste the taste of this lamp shadow beef, but now Naihe had to preside over the process to continue.

"Okay, I'll give you 1 minute to consider whether to participate in the bidding for Dengying Beef."

"In 1 minute, the bidding begins!"

As soon as he heard his words, the star-rated restaurant owners in the audience became agitated. Whether it was a two-star restaurant, a three-star restaurant, or even the owners of the two four-star restaurants, they rushed to hand out their signal sign.

I'm afraid that if I move slowly, others will take the opportunity.

At the scene, the staff responsible for receiving the signal boards were also in a hurry.There are so many dishes on display today, and this is the first time that this scene has appeared!

All the owners of the 54 star-rated restaurants who participated in this dish display handed out their signs! !

Do not!

It is 55 brands!

Because at some point, Fu Xiaotuan also had an extra signal card in his hand.