Shokugeki: Start with an izakaya, making everyone cry

Chapter 221 The thinnest beef, Dengying beef dishes

Yellow paper.

cinnabar.

brush.

Have these things ready.

Zhang Fan first washed his hands, tidied his clothes, then closed his eyes and meditated so that his mind could become calm and pure.

After the simple ceremony was over, he took a brush, dipped it in cinnabar, and drew talismans on the yellow paper.

Every stroke.

Every stroke.

Although the movements are slow, they are full of power.

When he finished drawing the last symbol, he couldn't help but stop the brush in his hand and quietly stared at the talisman in front of him.

If you look closely, you will see that the patterns on this talisman are all ancient inscriptions. When combined, they look like a phoenix spreading its wings and about to fly. It is very mysterious!
"It should... have some effect, right?"

Zhang Fan, who tried to draw talismans for the first time, thought to himself.

……

Izakaya, first floor.

Kadozaki Taki's face was as sinking as water, and his friend Kikuchuan Kaguo was wiping the dining table.

As for Nito Hisako, who has just temporarily moved in here, she is wearing a pair of exquisite glasses. The frames and lenses are somewhat reflective under the light, adding a bit of intellectual temperament to her!
The eyes under those glasses are like lake water in autumn.

Quiet and gentle.

Her eyes were somewhat curious, and she kept looking at the cash register.

At this moment, the entire izakaya fell into a silent warmth, with only the pendulum clock on the wall swinging "ta-da-da-da".

"Hey!"

"what's wrong with you?"

"Why didn't you tell us in advance about such a big thing like recruiting workers?"

Kadozaki Taki twitched his thin eyebrows and walked to Zhang Fan with questioning eyes.

Zhang Fan hid the talisman in his pocket and began to tell what happened.

It is not surprising to say that she failed in the autumn selection. After all, even she had lost in the finals before. However, it is rare for her to choose to run away from home like Feishao!

"Taki."

"She's here, at least she has a place to go."

"So as a senior, you must not bully her too much."

Zhang Fan said.

Kadozaki Taki said nothing, but turned to look at her again and nodded.

They are both losers, and they are also helpless people, so Taki can still feel some sympathy for her experience with Hisako!

……

The night is quiet and cool.

However, the whole city is still a bustling scene.

A truck, like a small beetle, crawled along the road, carrying a strong cow. Finally, this eye-catching truck stopped at the door of the izakaya.

Followed by.

Mito Yumei in a slightly revealing outfit.

After getting off the driver's seat, he first looked up at the izakaya, then pushed the door open and walked in.

As the heir to the Mito family.

Mito Yumei is not pampered and idle. On the contrary, she often works hard for her family's beef business.

Especially during this period of time, she would take advantage of her free period of study to take the initiative to deliver customized beef products to some scattered customers in large trucks in person, and then listen to their feedback!

"Whoo~"

"I'm so exhausted."

"Shopkeeper Zhang, can you give me a cup of tea first to quench my thirst?"

Mito, who was sweating when he just came in, asked Zhang Fan.

"it is good."

Zhang Fan replied as promised.

Under normal circumstances, teas that promote body fluids and quench thirst mainly include apple and peach tea, watermelon rind and grass root tea, bamboo leaf tea, ebony tea, etc.

Plum is one of the earliest fruit trees that people come into contact with. In "The Classic of Mountains and Seas", there is a record of "Lingshan has its trees, peaches, plums, plums and apricots", and there is also the familiar allusion of "Looking at plums to quench thirst".

Prepare black plum, tangerine peel and hawthorn.

There are also appropriate amounts of licorice, cloves and roselle.

Put all the ingredients into a clean casserole, add water and bring to a boil, then continue to simmer slowly over low heat.

When two-thirds of the water is left in the casserole, add some osmanthus and rock sugar, then simmer over low heat for 2 minutes.

Take out the filtered tea soup, which is:
Ume tea!
……

While tasting ebony tea.

You can clearly feel a sweet and sour taste spreading in your mouth.

This flavor is both refreshing and thirst-quenching, while the delicate aroma of the tea leaves adds a touch of elegance to the ebony tea, making the entire drink even more intriguing.

Later, the mellow tea aroma gradually became apparent.

The fresh taste seems to be able to wash away the tired body, making people feel comfortable and peaceful.

"Well!"

"Really good tea."

Mito Yumei couldn't help but moan softly.

But at this moment, her stomach began to growl, which made her face turn red and her expression became flustered and shy.

Her fingers kept plucking the stupid hair on the top of her head, and she secretly glanced at Zhang Fan.

"hungry?"

Seeing this, Zhang Fan just smiled.

"Kind of."

After a short pause, Mito Yumei mustered up the courage to continue asking: "Zhang... Shopkeeper Zhang, besides beef ramen and rice bowl, what other dishes are you good at making with beef?"

"Dengying Beef!"

Zhang Fan said without thinking.

"Then let's have a plate of Dengying beef."

"OK, wait a minute."

After that, Zhang Fan turned around and returned to the cooking table to work.

……

According to historical records, during the Guangxu period of the Qing Dynasty.

On Guanda West Street in Daxian County, there is a hotel owned by Liu Guangqian, whose Dengying Beef is the most famous.

In 1935, the "Dengying Beef" produced by this hotel was sent to the Chengdu Qingyang Flower Fair as a local specialty and was rated as a Grade A food.

thus.

Dengying Beef.

It has become one of the famous local specialties of Sichuan cuisine!

Of course, the cooking method of this dish is also very unique.

Use the tendon meat from the beef hind leg, use a blade to remove the floating skin, trim the dirty spots, cut off the corners, and cut it into large pieces of even thickness.

Place the beef slices on the cutting board and spread them evenly over the salt.

Wrap into cylinder shape.

Place it in a bamboo basket and place it in a ventilated place to dry out the blood.

Place the dried beef slices on the back of a bamboo basket, place them over a charcoal fire to dry out the moisture, and steam them in a basket for half an hour.

Then, use a kitchen knife to cut the meat into 1-inch-long and 1-inch-wide slices. Finally, put it back into the basket and steam it for half an hour, then take it out and let it cool.

Heat the vegetable oil, add a little ginger and Sichuan peppercorns, and move the oil pan away from the heat.

10 minute later.

Put the pickling pot back on the fire and remove the ginger and pepper.

Then evenly smear the beef slices with the fermented juice and fry in the oil pan. Stir gently with a spatula while frying. When the beef slices are fried thoroughly, move the oil pan away from the fire and take out the beef slices.

Leave the cooked oil in the pot, put it on the fire, add sugar, chili noodles, and Sichuan peppercorn noodles, add the beef slices and stir-fry evenly. Remove from the pot, add cooked sesame oil, and mix evenly.

After letting it cool, the whole dish of Dengying beef is completed!
……

At the moment when the Deng Ying Beef is finished. However, he felt a hot air flow start to sweep through the entire izakaya.

It made everyone present, including Mito Yumei, Kikuchiono Guo, Kadozaki Taki and others, feel particularly uncomfortable!
"This……"

"What's going on with this airflow?"

Involuntarily, Mito Yumei couldn't help wiping the hot sweat on her forehead and said in shock.

Use a Quezhiyun kitchen knife to cut the meat into very thin slices, mix it with licorice, cloves, grass fruits and more than 10 other spices, and then spread the meat slices on a bamboo skip.

After being exposed to the sun to remove the moisture, put it in a special oven, bake it at a controlled temperature until it is cooked, put it into a bamboo tube or paper can lined with oil paper, infiltrate it with pure sesame oil, and add a little pepper powder to seal it.

think carefully.

This new way of making Dengying beef.

This is the first time I’ve met Mito Yumei, a master of meat cooking!
"It turns out that Dengying beef is made into very thin slices, not very thin shreds, right?"

On the side, Kadozaki Taki realized something clearly and murmured.

……

The original meaning of "Dengying Beef" is beef slices as thin as cicada wings, which can reveal mottled images when illuminated by a lamp.

Therefore, the two major features of Dengying Beef are:

薄。

Width.

Thin, exquisite knife skills.

Not only is it time-consuming to make, it also requires a chef with good knife skills.

If it is wide, you should pay attention to the ingredients. You must choose large pieces of beef without fascia to make complete and beautiful Dengying beef, without any adulteration.

The reason why Kadozaki Taki mistakenly thought it was "shredded meat" was probably because she encountered a bad businessman.

Immediately, Mito Yumei seemed to have thought of something.

She quickly picked up her chopsticks and picked up a small piece of beef.

Then, upon closer inspection, one could see that the beef slices were as thin as cicada wings, and could quickly reveal their appearance under the light.

No interlayer.

No fat.

No tendons.

No holes.

Every beef slice can be sliced ​​so evenly and so thinly.

"Oh my God, this beef slice is really thin!"

This scene directly made Mito Yumei feel amazed.

She began to marvel at how Zhang Fan's knife skills were so domineering yet delicate.

"How's it going? There's no one in this world who can cut beef like this, right?" Looking at the astonished Mito Yumei, Zhang Fan could not help but feel a little satisfied at this time.

"Ok!"

"In the impression."

"There should be no one who can reach such a situation."

"However, no matter how thin the beef slices are, it only means that you have strong knife skills. The most important thing is the taste of the beef itself and whether the combination of various seasonings is reasonable?"

After finishing speaking, Mito Yumei could not hide her inner excitement and began to taste it carefully.

……

hot!
This is the first feeling.

crisp!
It is the texture you can feel when you bite it.

Then, there are the spicy and spicy flavors.

Then, after chewing a few more mouthfuls, I seemed to have lost my sense of taste and could not feel any taste of this dish at all.

Common beef is mostly cattle in the north and buffalo in the south, with some cow meat mixed in.

Perhaps because of the forage, the quality of these beef is often not very good, the meat is thick and less oily.

Simultaneously.

Common practice.

Like stir-frying, boiling and deep-frying, the taste is mostly on the surface, and the inside is so dry that it's not worth mentioning.

Therefore, only Dengying beef from Sichuan and Chongqing can be said to turn decay into magic!
……

Bright red.

Thin and big.

Crispy.

tasty.

Throw it into your mouth and chew.

The thin and shiny beef melts naturally.

But the numbing and spicy taste of the red oil lingered in the mouth for a long time.

At this time, I just felt that every taste bud on my tongue had lost its feeling due to the spicy taste, and then there was a fire in my stomach. The numbness and spicy taste surged together, and sweat broke out!

However, this feeling can really be summed up in two words:
readily!

"Is the beef here the kind of flower cake beef?"

In an instant, Mito Yumei, who had only eaten a few mouthfuls, immediately opened his bright eyes, seemingly enlightened.

Different from those ordinary beef, you can feel the dish called Dengying Beef. The beef used is a kind of "flower cake" beef!
As the saying goes, "flower cakes are like fat meat", first of all, the meat must be freshly killed, and even the body temperature is still there.

Only fresh beef that is still beating slightly can be worthy of the term "flower cake". Coupled with Zhang Fan's superb knife skills, the freshly sliced ​​beef has an effect of meat as red as blood and fat as white as jade!

The whole piece of meat seemed to be filled with light, like flowers in bloom.

"So...so hot!"

"My body is really getting hotter and hotter!"

After a while, Mito Yumei felt that her body suddenly became hot. She had no strength in her body and her limbs were all warm.

Afterwards, I felt that my mind went blank, as if my entire soul had left my body, and I instantly lost control of my body, time, and space.

then.

A direct current of bliss.

From point to surface, it spreads rapidly and flows all over the body.

After a second or two, Mito Yumei gradually gained a little consciousness.

"No...no more!"

"This lamp shadow beef is so warm, hmm...ahhhh..."

……

After the soft moan.

Mito Yumei, who was able to calm down a little, couldn't help but look at Zhang Fan one more time.

"Shopkeeper, when the beef is cut so thin, how do you evenly apply the ingredients to every part of the beef slices without damaging the beef slices?"

Although, I really don’t want to admit it in my heart.

But I have to say that Zhang Fan’s cooking is indeed full of surprises!

You can't imagine.

How many secrets are hidden in his cuisine?"

"That's a very good question of yours!"

"Generally speaking, the thickness of each piece of beef in Dengying Beef is between 1cm and 0.5mm."

"If it is too thick, it will affect the taste, but if it is too thin, the fibrous tissue of the beef will be easily damaged during processing, thus affecting the taste!"

"However, for my Dengying beef, the thickness of each piece of beef is 0.3mm."

"You can imagine it's like a thousand-layered layer cake, although this approach is just sensational."

“But in my eyes, if you want to maximize the texture and flavor of Dengying beef, it must be this thick!”

"Then in the process of making it, gently mix the auxiliary ingredients and the meat slices evenly."

"It is advisable to mix 8KG each time to avoid uneven mixing of the accessories or the meat slices being mixed."

"Finally, brush a layer of oil on the back of the rice cooker to make the meat slices fall off naturally after baking. Smooth the meat slices with your hands and lay them flat on the back of the rice cooker."

"When laying it out, it should be laid horizontally along the muscle fibers of the beef. After laying out one piece, straighten it out and make it close to each other, so that each piece must be well connected and do not overlap or cross!"

“In this way, the meat slices can be prevented from falling off during baking, and the finished product can be kept beautiful in appearance and taste!”

"what?"

"You put so much thought into a dish of beef with lantern shadow?"

Listening to this explanation, Mito Yumei was dumbfounded on the spot!
(End of this chapter)