Rebirth starts with small money

Chapter 481 Ideal Cow No. 1 and No. 2

In Chinese catering culture, there are actually many ways to cook beef.

Braised ~ fried ~ stewed ~ stewed ~ boiled ~ steamed and so on and so on!

Among them, Chen Li's favorite is braised in soy sauce and steamed with rice flour. These two eating methods can be called Chen Li's favourites.

But these two cooking methods are not really suitable for making at home.

Braised in soy sauce is slightly better. Although the taste of beef made at home and that made in restaurants may be somewhat different, but if the cooking skills are good~ the difference is actually not that big.

But powder steaming is different. No matter how you make steamed dishes at home, it is difficult to achieve the taste of restaurants outside.

This has nothing to do with technology, but with the equipment used to make the dishes.

Steamed vegetables~ are very particular about the heat, and this kind of heat~ is basically impossible for ordinary families.

It's as if you make stir-fry series of dishes at home, no matter how you fry them, it is impossible to be as tender as those fried in restaurants.

Because the kitchen utensils at home~ can't meet the temperature requirements for making these dishes.

To put it simply, the more demanding dishes are, the taste is completely different when they are made at home and in restaurants.

Of course, if you have professional cooking utensils at home, that's a different matter.

Therefore, in addition to the subdivided major cuisines ~ major genres, Huaxia cuisine can actually be divided into two categories, one is home-cooked dishes, and the other is non-home-cooked dishes.

To put it simply~ the foods that ordinary people often eat in their daily lives are home-cooked dishes.

It is only made once in a while or only eaten in restaurants and restaurants. It is generally regarded as restaurant dishes or hotel dishes.

And beef~for a long, long time in Chinese history~in fact, it does not belong to the scope of home cooking.

In China~ Except for some ethnic minorities, the real cooking of beef. In fact, it has only really started in the past few decades.

This is not to say that no one knew how to cook beef before, but that for ordinary people, there are very few opportunities to cook beef.

Because China is an agricultural country, the role of cattle in China's thousands of years of history is not a meat provider.

Before the Tang Dynasty, killing a cow was a felony, and in the most serious cases, killing a cow might even result in beheading.

For example, "Han Shu Gong Sui Biography" records ~ "It is forbidden to kill cattle and horses privately, and the cattle are used to plow the fields, and those who slaughter food will be killed without mercy."

There is also "Huainanzi Shuoshan Xun" records ~ "Killing cattle will surely perish." Gao You noted: "The cattle are the ones who plant the grain. Those who are punished will be punished, so it is said that the number must perish."

At that time, killing cattle was really a very prudent thing.

At that time, even dignitaries who wanted to eat beef had to find an excuse for the cow to die of illness or fall to death. As for ordinary people, they basically didn't have that good fortune.

After the Tang Dynasty, although the sentencing of the crime of cattle suicide has been reduced in the Song~Ming~Qing dynasties, it is always illegal to slaughter cattle without permission.

It was not until the New Deal in the late Qing Dynasty that this crime was abolished.

Yes~ It is no longer illegal to kill cattle at this time, but in fact, except for some dignitaries, ordinary people will never kill cattle for meat.

Because China is a farming country, for a long time ~ the vast majority of cattle in China are farming cattle.

Farm cattle~ are good helpers for farmers, unless they die of old age~disease or accidental death, otherwise no one will kill cattle just for meat.

So in fact~ the vast majority of cattle in Huaxia are not beef cattle at all.

But foreign beef cattle are different. The starting point of raising these beef is to eat meat.

It can even be said that foreign cattle are born for "steak".

Their feed is mainly grains, which contain a lot of carbohydrates. In addition to eating and sleeping every day, the fat in the body is thick and the meat is soft and delicate. Such meat is made into steaks with moderate fat and lean taste. tender.

However, because of the long-term labor of domestic cattle, it is like doing physical exercise, so the whole body is full of muscles.

In addition, domestic cattle basically eat feed and hay, so the cattle have very little fat and water, and the meat is tendon and hard.

Naturally, this kind of meat cannot be used as steak, because the fat content is not enough at all~ and beef has a relatively high gluten content, so the most common ways to eat beef in China are stewed beef brisket, roast beef, stewed beef, air-dried beef, etc.

Another important point is the way the beef is processed.

Generally speaking, the steak that everyone usually eats, no matter whether it is raw cut or whole cut, is not really pure raw meat, but is first acid drained and then dry aged.

In China, there is no need to go through this process at all, because there is no shortage of market for fresh beef.

Yes~ In fact, having said so much, the market is the real reason why domestic beef cannot be produced.

This market is not a vegetable market or the like, but a large market for the entire animal husbandry industry.

Speaking of this topic, we must first know one thing.

That is, although China has a vast land and abundant resources~ but because of the large number of laborers, the price level of many things is actually relatively high.

For example, the most important fodder and grains in animal husbandry are often even imported from abroad.

However, the animal husbandry in foreign countries is different. Many countries have vast land and sparse population, and the cost of feeding is relatively low, so the natural starting point for the development of animal husbandry is much higher than that in China.

And what does this lead to?The same standard ~ the cost price of beef cattle raised in China is a bit higher than the price of beef cattle raised abroad.

Don't underestimate this gap, it is precisely because of this gap that directly caused Huaxia's own beef cattle brand to fail at all.

Chen Li paid a little attention to this information in his previous life. For the same grade of beef, the price of domestic beef is much more expensive than imported beef.

Moreover, due to reasons such as the breed of cattle, the meat output of domestic beef cattle does not even meet foreign standards.

This gap between import and export has made it difficult for domestic beef to compete with imported beef.

Fortunately, foreign beef is extremely pursuing the word "tender", so although their beef cattle are suitable for steak ~ but if it is processed by traditional Chinese cooking methods, it is very inappropriate.

Except for the steak, the sales of other parts of a cow are too much for foreigners, so they can only be dumped at a low price.

So in the previous life, on the Internet, I could always see some imported beef at very low prices, and the price was simply provoking the bottom line of Huaxia beef prices.

Fortunately~ These beef are not suitable for Chinese cooking.

In his previous life, Chen Li bought it once and made a casserole of braised beef.Then. There is no more.

But it is also because of this~ Even though the imported beef in the previous life has killed the Quartet in the domestic beef market, Huaxia beef can still occupy a place.

Of course~ the Huaxia people have not given up on the cultivation of beef cattle breeds.

After all, with the development of the economy, China has gradually become a big beef consumer.

Although Huaxia was once relatively backward in the cultivation of beef cattle breeds, this backwardness was only temporary.

Chen Li didn't know when Huaxia caught up with the international level in terms of beef cultivation in the original timeline.

But on the current timeline. Because of his appearance, Chen Li, this time is locked at the end of August in [-]!
This. Chef Gong can attest.

"hiss!"

"I said brother~ You are not A5 Wagyu from an island country, are you?"

"I've eaten A5 Wagyu too~ Isn't it the taste?"

"To be precise, A5 wagyu beef is not so fragrant."

"This bite of beef is full of fragrance."

"Fragrant~soft~tender~slippery. And greasy, to be honest~ this feels a bit wrong!"

"Could it be that the A5 wagyu beef I ate before was fake?"

"Is this the real A5 Wagyu?"

"Shouldn't it be?"

"The last time I ate this thing, it was when the Chefs Association of the island country invited us to go there. It makes no sense to fool me with a fake one?"

"But... you can't be A6 Wagyu, can you?"

"Not at this level?"

"So...you meat, I don't quite understand it."

As a professional chef, Chef Gong naturally has his own opinions on the quality of ingredients.

If the requirements of traditional Chinese cuisine are used, then the steak he ate just now is absolutely unqualified.

Because the fat content is too high!
This kind of beef~ To put it bluntly, it is actually no different from eating a piece of fat.

Of course~ the taste of this kind of steak must be much better than the taste of eating fat, and this kind of thing must not be eaten too much, otherwise it will definitely be greasy.

But if it's just that the fat is high in oleic acid, then Chef Gong wouldn't be so surprised.

What surprised Chef Gong the most was the aroma of the beef.

That is really a mouthful of beef, and the mouth is full of beef fragrance.

Hmm. This seems like nonsense, but it does fully reflect the quality of this steak.

Although the taste is a bit greasy~ Chef Gong knows this greasy taste. In fact, it is a combination of fragrance and tenderness. Of course, the greasyness produced by the fat itself also exists.

Before this~ Chef Gong always felt that the A5 Wagyu beef in the island country has almost reached an extreme in this respect.

And now. Chef Gong suddenly ate a piece of beef that surpassed the A5 Wagyu beef he had tasted before, which really puzzled him.

In fact, Chef Gong doesn’t like the A5 Wagyu from the island country very much. Relatively speaking, he actually prefers the taste of the Australian Wagyu.

Compared with Wagyu from island countries, Australian Wagyu has a more balanced and more detailed muscle fiber, so it is relatively more beefy.

However~ this does not hinder the reputation of the island country’s A5 Wagyu beef in the industry!

But the piece of beef he ate just now, in terms of color~aroma~taste and the texture of the beef, almost surpassed the A5 Wagyu he had tasted before.

So... the current Chef Gong needs to take a break.

If Chef Gong is an ordinary person, then his feelings about this piece of beef are nothing more than whether it is delicious or not.

But he is a professional chef, and his knowledge of ingredients far exceeds that of ordinary people.

It was precisely because of his professionalism that he was quite shocked by the steak that Chen Li had brought over.

"Brother Gong, don't worry!"

"Don't worry too much about it~ You have to taste the meat first before talking about it."

In fact, according to age, Chen Li had to call Chef Gong Uncle, which is what Chen Li used to call him before.

After all, regardless of age or Zhou Xiaoli's father, he had to call Chef Gong Uncle.

But Chef Gong is a bit ridiculous.

He is a person who likes to make friends very much~ Once he sees someone right, he doesn't care about the age of the other person, he will call him brother directly.

And his eyesight is divided into many kinds.

For example, they have congenial tempers, or they each have what they need.But Chen Li~ happens to be a bit in line with both.

So after getting along for a while, Chef Gong and Chen Li became like brothers.

Although this matter was strongly opposed by Zhou Xiaoli's classmate, but was dismissed by Chef Gong's opinion.

However, Chen Li is also quite sensible, and generally only in private can he be commensurate with Brother Chef Gong.

For example now~!

Obviously he brought two steaks~ As a result, Chef Gong tasted one and muttered to himself over there, while the other was put aside and ignored.

This left Chen Li speechless!
In fact ~ frying steak is not a technical job. In his previous life, Chen Li also bought steak and cooked it himself.

But how should I put it~ Chen Li is really not familiar with the heat and aging of fried steak.

The synthetic steak he bought online in his previous life doesn't matter, even if it's well-done, the taste is actually not too different.

But these two steaks. That is the order he placed in the system mall. The source of these two steaks~ is Chen Li's upcoming Ideal Beef No. 1 and Ideal Beef No. 2!
According to Xiaomeng, this is a beef cattle breed developed by Huaxia later~ It is said that it is a combination of the breeding cattle genes of the island country Wagyu and Australian Wagyu and the breeding cattle genes of the Huaxia Yellow Cattle.

Ideal Beef No. 1~ The meat quality is more like that of island country Wagyu.

And Ideal Beef No. 2~ The meat quality is more inclined to Australian Wagyu!

And these two kinds of beef cattle~ will also directly enter the overseas market in the future, and even once affected the status of the island country Wagyu.

Especially Ideal Cow No. 1, I heard from Xiaomeng that if the island country hadn't taken measures directly to protect the status of the island country and cattle, otherwise the Ideal Cow No. 1 would definitely smash the market for the island country and cattle.

In fact, at that time, Ideal Cow No. 1 had already surpassed the island nation and beef in many aspects of evaluation.

Although the island country has imposed sanctions on the Ideal Cow No. 1, there are still many rich people in the island country who choose to go to China to experience a gourmet trip for a steak meal.

Reasonable~ To Chen Li's ears, this suddenly felt a little familiar.

You must know that the reason why Wagyu beef in the island country is famous all over the world is actually related to their marketing.

Before the 90s, only island countries in the world had the so-called Wagyu.

People at that time wanted to eat real wagyu beef, and they could only eat it in island countries.

But when people go to island countries, you can’t just eat Wagyu once, right?

Accommodation~play~hotel, everything is an expense!

Of course ~ ordinary people will not go to an island country just for a steak meal, but they don't even want to earn ordinary people's money.

This may also be the reason why Wagyu in the island country is so expensive. The family itself is to make money from the rich.

As for the ideal beef No. 2, the meat quality is more inclined to Australian Wagyu, and it is more suitable for Chinese people's demand for steak.

Because of the lessons learned from Shennong Beer, this time Chen Li plans to directly start the cultivation of two types of beef cattle.

So. he needs Chef Gong to give his real opinion.

"Oh~ good good good good good good good!"

"I'm a little surprised!"

"It's really your meat. It's a bit beyond my expectation!"

"Then I'll try this one again!"

After being urged, Chef Gong calmed down and nodded.

He would like to see the beef that Chen Li fiddled with.
What the hell!

(End of this chapter)