Why can't the beef slices of Deng Ying beef be cut too small?

As we all know, Deng Ying beef, as a famous Sichuan dish, existed in Guangxu period of Qing Dynasty, and continues to this day, which is not only the inheritance of the essence of Chinese food culture, but also the reservation of local traditional food characteristics. Because of its unique production method, peculiar appearance and crispy taste, it is deeply loved by the majority of foodies.

Its ingredients need to use good lean meat with tendons and oil removed as raw materials. Because of this, this dish can't be used as a home-cooked dish, because it is a great challenge for the knife maker to grasp and post-processing procedures. The knife is not good, the meat slice is too thick, it is not crisp enough in the production process, and it tastes worse than the slag in the mouth, which has a great influence on the taste.

Then we all want to eat happily and comfortably in the process of eating. Among them, in addition to taste, the size of ingredients can also have a great impact on the effect of dieters' eating experience.

As we all know, when eating meat, we like eating meat and drinking. However, as a high-end cuisine, in the process of eating Deng Ying beef, because the sliced meat is stained with a lot of oil and sauce, it will affect the eating method and make it full of oil, so it is the effect to be achieved in one bite. However, the size of people's mouths is different. When cutting, the size of meat slices is very important. It is not awkward if it is too big. Under normal circumstances, it is most appropriate to cut diamond-shaped meat slices into three centimeters square, so that eating them one by one is very enjoyable and can play a good eating experience. Therefore, the process of making light and shadow beef is of course important, but if the beef slices are cut in the right size, it will undoubtedly add icing on the cake and make this dish more colorful.