Li Xiao pointed the camera at the Dengying beef on the platter.
So the shape of the beef is very beautiful.
The two-finger-wide slices of beef were shaped into rose petals, with just a string of star lights in the middle.
The light shines from the star lamp, and the small stack of lamp shadows is as dazzling as a burning rose.
Studio:
“I have eaten a lot of Dengying beef, but this is the first time I have seen such beautiful Dengying beef.”
“This completely overturned my impression of Sichuan cuisine.”
"Good boy, is this really a dish and not a craft?"
"It looks like a rose and a bonfire. It's so beautiful."
"Where is this place? Just looking at Dengying Beef, I have to check in!"
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Li Xiao picked up the Dengying beef in the center of the platter with chopsticks.
Lantern shadow, that is, shadow puppet show, uses lights to project silhouettes of characters made of animal skins or cardboard onto a curtain.
The reason why it is called Dengying Beef is to highlight that the beef itself is thin enough.
Li Xiao introduced to the audience:
"Dengying Beef is a local traditional food in DZ City, SC Province."
“It’s a popular snack to drink with wine.”
"Dengying beef used to be a very technical dish."
"But it's different now."
"With the refrigerator, you can freeze the beef, and with the slicer, you can cut the beef into thin slices."
"So the technical content of this dish has also been greatly reduced."
"Dengying beef is divided into two schools."
"One is the genre of slicing in front of you, and the other is the genre of shredding."
"The piece on my chopsticks is the former, as thin as red and bright red in color."
"The former is more focused on dishes, while the latter is more focused on snacks and drinks."
"The production method is actually very simple."
"Cut the beef shank into thin slices after freezing it hard, and sprinkle salt on the surface."
"Putting it at room temperature, the salt can help the excess water in the beef slices break out."
"Put the dried beef slices into the oven or charcoal stove and bake for 10 to 15 minutes."
"Then steam it for 30 minutes, then put it into the prepared sauce and soak it for more than 12 hours."
"Wait until the flavor of the sauce is completely absorbed by the beef slices, then take it out and put it in the oven or charcoal stove to dry out the excess moisture."
"The above operation is not too difficult. The only thing you need to pay attention to is to control the heat at all times."
After introducing the origin of Dengying Beef to the audience.
Li Xiao put the thin piece of Dengying beef into his mouth.
It feels hard and crisp in the mouth, and the taste is very wonderful.
Beef slices are prepared in a variety of ways.
The taste doesn't taste like beef at all.
The more you chew it, the more fragrant it becomes. At first there is a slight spicy aroma and the aroma of marinade.
As you continue chewing, the smell of tangerine peel that is completely integrated into the beef spreads in your mouth.
Li Xiao's face showed surprise:
"The texture felt weird to me at first, and it felt a bit hard, but as I ate it, it became more and more delicious."
"The tangerine peel flavor of his dish is not very strong, it is hidden in the braised flavor."
"When marinating, he added more tangerine peel to the spices."
"And the vintage of these tangerine peels is quite good, so the taste is more restrained, thicker and longer."
“Quite a nice cold dish!”
Move the chopsticks to the left.
Three asparagus buds appeared in sight.
The buds are the most tender part of the asparagus.
Asparagus originates from Europe and is known as one of the top ten famous dishes in the West.
Appears in a large number of Western dishes.
Although he entered Han Dynasty only more than 40 years ago.
But it has become a frequent visitor to many Han people’s dining tables.
The extended cooking methods are quite rich.
High in amino acids, high in fiber, and rich in vitamins, it has become one of the staple foods for many fitness people.
Li Xiao picked up one of the green asparagus and taught the audience:
"Although this stuff is a bit expensive, eating too much is really good for your health."
"Especially for fitness enthusiasts, the effect will be particularly significant after taking it."
"Cut the lettuce into small pieces the size of your little finger, throw it into boiling water, blanch it, then put it into ice water and let it cool down quickly."
"Drain and sprinkle with salt and black pepper."
"It tastes sweet, crispy and refreshing, and it also makes you feel full."
Pick up the asparagus buds.
The materials used are very fine, boring, old roots.
The entire scale bud looks emerald green, which whets your appetite.
As soon as the asparagus enters the mouth, the pungent smell of mustard rushes into the nasal cavity.
However, the nose-irritating feeling is not too strong.
When grinding wasabi root, the cook should have added bees as a neutralizing agent.
It gives the mustard a unique sweetness while slightly reducing the irritation.
"Well, it's another very good cold dish."
"The seasoning of this mustard sauce is just right. It doesn't taste too strong, but it doesn't lose the unique feeling of mustard."
“There is a little sweetness in the mustard flavor, and the overall taste is very light, which does not cover up the original sweetness of asparagus.”
"The quality of the asparagus is extremely high, it should be asparagus that has just emerged from the ground."
“Very sweet, crispy and tender.”
"Pretty good."
After he finished speaking, the remaining two asparagus stalks were brutally attacked and quickly eaten by Li Xiao.
Looking upward, an orange-red color came into his eyes.
A thumb-sized kidney flower appears on the plate.
The kidney flowers, which should have been flesh-colored, are now a beautiful orange-red color.
The condition of the waist flower is also very beautiful.
The finger-thick waist piece is covered with fine and dense rhombus-shaped knife patterns.
The waist flower is also decorated with a small piece of mint.
Make the overall color look more vivid.
"This waist flower's sword skills are really good."
"At a glance, it's at least 28 horizontal and 28 vertical. It's a standard 28-style flower knife."
"This is more expensive than the 8 or 18 dollars in an ordinary restaurant."
"Although it looks like it's only 10 or 20 knives more, the difficulty has increased several times."
"To cut this kind of 28-knife waist, the knife skills must not only be stable, but also fast."
"It's stable because the spacing and depth of each knife are almost exactly the same."
"And fast, because there are too many knives to cut. If the action is too slow, the cutting speed will not keep up with the cooking speed, and the two are completely out of touch."
"The most important thing about this smoked kidney flower is the knife skills. Other than that, other cooking techniques are relatively simple."
"After opening the knife flower, rinse away the excess blood."
"Marinated with beer and seasonings."
"Put cooking wine and salt into the water. After the water boils, add the kidney flowers and blanch them."
"When the kidney flowers are rolled up, immediately pick them up and use clean water to wash away the excess heat."
"Finally, pour the red oil that has been boiled in advance on the embossed flower."
"Seal it with plastic wrap and put it in the refrigerator."
"After keeping it fresh for 2 to 3 hours, wait until the red oil has completely penetrated into the kidney flower, and then you can eat it."
