Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 417 Plain and Perfect Stir-Fried Beef River!Diaoyutai's "child inherits father's legacy"! 【Subscribe】

Hearing the words "Dried Fried Niuhe", everyone showed expressions of interest.

When it comes to cooking other dishes, you may not be convinced, but dry fried beef river is not. This is a dish that tests the cooking skills of Cantonese chefs.

By cooking fried beef, it can accurately reflect the chef's basic skills in stir-frying.

In fact, every cuisine has similar dishes that test the basic skills.

For example, Sichuan cuisine’s mapo tofu, Shandong cuisine’s fried double crisp, Huaiyang cuisine’s Yangzhou fried rice, local cuisine’s fried shrimp, etc., are all dishes that test basic cooking skills.

Once the foundation is not solid, the dishes made may be overturned.

When eating in the Lingnan area, if you want to try the chef's craftsmanship, you can just order a dry fried beef river to try it out.

Good dry fried rice noodles taste dry and fragrant, not greasy, not crumbled, full of gas, the rice noodles are uniform in color, with a little bit of burnt brown on the surface, soft and delicious in the mouth.

"Brother, is Master Cheng okay?"

"This is his specialty. Building No. [-] is better than Lao Cheng, and there are no more than three people. This is still including Guo Weidong... I wonder if the other party is here to find fault, or to build a ladder for Lao Cheng of."

Tsk, it means that this is in the hands of Chef Cheng Cheng.

Seeing that everyone here has a relaxed expression on their faces.

Qi Zhentao's master, Bo He Jiashun, felt a thump in his heart.

Knowing that he hit the muzzle.

He sat down and took a sip of tea from his teacup.

The younger brother next to him asked:
"What's the matter, brother?"

"When playing cards, knowing that the landlord has only five cards left, he played a hand of three with two... If you guessed correctly, this time it's in their favor."

"Let's do whatever we want, since Senior Nephew Meng was arrested, our faction will not be able to look good, so accept your fate, brother."

"But... Junior Brother Meng is still in the hospital, he..."

"He deserved what he deserved. He even harmed his apprentice, and he suffered so much. Why do we get involved with this kind of person? Junior Brother Meng's boat is sinking, don't you jump out quickly, are you going to sink together? ?”

Seeing that his side has become a joke, if he continues to choke on his neck, there will be absolutely no good results.

But He Jiashun was a bit unwilling.

He still wants to make one last effort.

Even if the defeat is open and aboveboard, instead of just bowing your head and admitting defeat.

But should I say it or not, Junior Brother Meng's affairs are really unscrupulous. When he retired, he generously passed on the position of executive chef to Qi Zhentao without saying a word.

Originally, the brothers and sisters applauded this behavior.

Looking at it now, it should be that his son Meng Kaikai didn't have enough qualifications and cooking skills at that time, so he couldn't afford the position of executive chef.

That's why this old man came up with such a secret move, planning to let his son step on his apprentice's head to take the position.

Fortunately, he was discovered early, and if he was given another year or two, he might really be able to succeed.

In this case, the quarrel between the brothers and the Diaoyutai was somewhat unreasonable and not strong.

The entire division was murdered by Junior Brother Meng.

Not long after, the back kitchen sent the ingredients for fried beef:
A piece of fresh rice noodles in a bamboo basket, a piece of beef tenderloin, and some mung bean sprouts with the head and tail removed. This ingredient is called bean sprouts or silver sprouts in Cantonese cuisine, and it is more habitually called bean sprouts in the north. .

An onion, a few shallots, a few chives, and various condiments.

Cheng Jianshe washed his hands and started to do it in full view.

He first brought the piece of beef over, cut it into [-]mm slices with the top knife, put it in a bowl, added light soy sauce, oyster sauce, a pinch of pepper, and a little dark soy sauce for coloring.

Then add some scallion ginger water and two teaspoons of broth, stir the meat slices in the same direction, let the meat slices eat the onion ginger water and broth.

In this way, the beef will be more tender and more fragrant.

After eating all the flavors, grab a little corn starch and put it in, and continue to mix, so that the starch can wrap the beef slices, further increasing the smooth and tender taste of the beef.

Drizzle some peanut oil at the end and grab it twice.

It can not only lock the moisture, but also prevent the beef from sticking together when it is oily.

"Hmm...it looks so complicated."

Shen Jiayue originally thought that this dish was very simple, but she didn't expect that the marinating of light beef is so complicated.

Lin Xu smiled and said:

"Under normal circumstances, fried beef needs to be marinated in this way. This is a normal step."

"That is to say, I can't learn it?"

"You don't need to learn. If you want to eat, I will make it for you. It's not difficult."

When the young couple chatted quietly, Huo Yifan on the side muttered:

"I thought Chef Cheng was going to use the ancient method to make Fried Niuhe, but I didn't expect it to be a common practice."

Shen, who was fantasizing about the taste of love brand dry fried Niuhe, was shocked immediately:
"The ancient method of dry fried beef? Is it different from Chef Cheng's method?"

Xie Baomin is quite familiar with these things, he said with a smile:

"The so-called ancient method is actually to replace the old soy sauce with the color of fried brown sugar. In recent years, there has been a retro trend in the culinary circle for some reason, with all kinds of thick and thin. In fact, compared with light soy sauce, old soy sauce is The caramel color is added, which is no different from the sugar color, but people always step on it.”

Huo Yifan was taken aback by these words, and asked after a long time:

"Aside from sugar color, isn't there a difference in other aspects?"

"There is no difference in essence, it's just a gimmick. As a chef, you can't always pursue unpopularity and uncommonness. Remember: what the public likes is the most real top."

Huo Yifan carefully chewed the meaning of this sentence, and then thanked Baomin solemnly and said:

"Thank you for your advice!"

"What's there to thank? If you ask your father, he will say the same."

In front of the stove, Cheng Jianshe marinated the beef and began to prepare side dishes.

Shred the onion, cut the chives and shallots into about five centimeters, cut them all up, put the leeks and shallots together, and put the onions and silver buds together.

The reason why onions are added is to increase the umami taste of the rice noodles.

In the restaurants in the Lingnan area, in order to improve the efficiency of the back kitchen and to make the taste of the dishes not too different, they will specially use light soy sauce, dark soy sauce, soy sauce, sugar, chicken powder, monosodium glutamate, oyster sauce and other seasonings. According to a certain ratio, boil some sauce for making fried beef.

When frying Niuhe, just use a spoon to scoop up some of the sauce and pour it into the pot.

Stir-fried Niuhe with this kind of sauce will have a strong umami and aroma, and the efficiency of the kitchen will be greatly improved.

But today there is no special sauce here, so we need to put some onions, and use the sweetness of the onions to bring out the umami taste of the rice noodles, and at the same time increase the taste of the rice noodles.

The crispy onion and silver sprouts not only remove the greasy taste, but also make the hor fun more dry and fragrant.

After the ingredients were prepared, Cheng Jianshe shook the pho in the basket and tore apart the sticky ones, which made it easier to cook and tasty.

After finishing these, put the wok on the shelf and heat it up on high heat.

Then add cold oil, pour it out after sliding the pan, add a little cooking oil again, pour in the silver sprouts and onions, add a little edible salt, stir-fry for ten seconds on high heat, and pour it into a colander.

This step is to stir-fry the excess water in the silver buds and onions to remove the peculiar smell of the two ingredients.

At the same time, it can also lay the foundation for the next step of cooking when it is slightly broken.

After the silver buds and onions are served, clean the frying pan, heat it up again, and add a little more peanut oil.

The oil temperature was [-]% hot, Cheng Jianshe poured the marinated beef in, and quickly turned the pot with the back of a spoon to let the beef spread out quickly in the hot oil.

When the surface of the beef changes color, immediately put a large colander on the oil drum, then hold the wok and pour all the beef and hot oil inside.

Then put the pot on the stove and reheat it.

At this moment, the fat on the surface of the beef is almost controlled, and the beef in the colander is poured back into the pot.

Seeing this step, Qi Zhentao's uncle sighed slightly:
"It's really given to someone else. This Master Cheng is much more powerful than we imagined."

The previous steps are actually the same as those of all Cantonese chefs, but the way of frying the beef in the pot again after this step can reflect the profound skills of a chef.

When the beef is over-oiled, it will be out of the pan when the surface changes color. Although the beef is tender enough, the inside of the meat slices will be somewhat underheated.

The surface of the beef has been soaked in hot oil, so there will be more or less fat.

This requires a dry stir-fry in the pot.

By stir-frying, the beef is thoroughly fried until it is broken, and the excess fat is also fried out, so that the beef tastes dry, fragrant and tender.

The biggest problem with this dish of dry fried beef is that it is too easy to fry greasy.

And how to fry the beef and rice noodles until it is dry and delicious without being greasy, and at the same time there is a little oily fragrance on the surface, has become the common pursuit of Cantonese cuisine masters.

Now Cheng Jianshe's dry-stir frying step is the performance of degreasing.

But this step has extremely high requirements on the heat, and if you are not careful, the beef will be fried, dry, and hard.

Therefore, people who do not have a certain knowledge of Cantonese cuisine will not easily do this.

I would rather be out of the pan five seconds later than to take the risk.

So when he saw this step, He Jiashun fully realized that the three belts and two he produced had just happened to be delivered to this master Cheng.

No wonder he dared to come to Yanjing Hotel as the head chef.

There are indeed two brushes.

After Cheng Jianshe sautéed the beef for a few seconds, he turned it over and sautéed it for a few seconds.

Pour it out again.

But this time, instead of pouring it into the colander on the oil drum, it poured it into the colander containing silver buds and onions.

These side dishes will be cooked at the same time later.

Put the pot back on the stove, heat it up on high heat, and then put the shaken hor fun into the pot.

Spread it out when pouring it, and spread the pho into a cake shape as much as possible, so that the pho can be fried to make rice more fragrant.

If the dish of dry fried beef river fun is to be delicious, it must be fried after the rice noodles are put into the pot.

Frying can not only increase the aroma and make the rice noodles taste burnt, but also make the rice noodles not easy to break, making the rice noodles more complete and more attractive.

The most taboo thing about dry fried rice noodles is to fry the rice noodles until it is broken. No matter how good the taste is, it will fail.

During the frying process, Cheng Jianshe held one ear of the double-eared pot and shook it constantly, so that all parts of the bottom of the pot were heated evenly.

When there was a sizzling sound at the bottom of the pot, he scooped up a little peanut oil with a spoon, and quickly turned it around the side of the pot, adding a circle of fat to the pot very stingily.

Shake the wok again to let the peanut oil quickly soak under the rice noodles.

Then shake the wok quickly to turn the rice noodles in the pot, and then use a large turning spoon to turn the rice noodles that form a cake.

When the bottom surface turned up, even Guo Jichang who was sitting on the stage couldn't help standing up.

The rice noodles are fried just right, slightly browned, with a strong aroma, and the only little fat is used to the maximum.

Both sides are fried, use a small spoon to stir fry the pancake-shaped rice noodles.

When frying in this step, pay attention to it, don't fry it, don't stir it up, use the turning spoon and shaking spoon as much as possible instead of stir frying, so as not to break the rice noodles by the spoon.

It didn't take long for the aroma of rice to become stronger, and the rice noodles were completely dispersed.

Cheng Jianshe scooped up some light soy sauce with a spoon and poured it into the pot.

With a sound of "Zi La", the unique soy aroma of soy sauce was cooked in a hot iron pot.

Take this opportunity to quickly stir fry, let the light soy sauce wrap the rice noodles, and at the same time let the soy sauce evenly wrap the rice noodles.

After the light soy sauce is put into the pot, quickly stir fry evenly, then shake the wok with the left hand, hold the spoon in the right hand, scoop a little dark soy sauce on the seasoning table next to it, and pour it into the pot again.

Quickly stir-fry evenly, so that the dark soy sauce hangs evenly on the rice noodles.

Originally white sang sang hor fun, suddenly turned into a ruddy color.

Stir fry the dark soy sauce evenly, then pour all the dishes in the colander into the pot, and continue to stir fry, shaking the wok while frying to gather the pan gas.

After all the ingredients and rice noodles were fried well, Cheng Jianshe took the frying pan away from the flames, and poured rice noodles into the plate with a frying spoon.

Sheng Hao put the plates on the table next to him, Guo Jichang walked over with a cane, and said to Mr. Qiu, Mr. He and the others:
"Let's try it together. The rice noodles are fried dry enough, and the seasoning is simple. It has a sophisticated cooking concept of simplifying complexity. It is worthy of being a chef who has come out of Building No. [-]."

When he said this, the other old people nodded, feeling that there was indeed a shadow of Lao Gao.

The appearance of the rice noodles is very good, and the fragrance is enough, but what everyone is most interested in is that when the rice noodles are fried, only two condiments, light soy sauce and dark soy sauce, are added. Compared with the conventional method, there is less salt, sugar, and chicken powder. , monosodium glutamate, oyster sauce and other condiments.

This step is bold and risky.

Because the taste of light soy sauce and dark soy sauce is still too weak, the chef who is not good at cooking is easy to be self-defeating when cooking.

But Cheng Jianshe did it.

The soy aroma of soy sauce, the soy sauce aroma of dark soy sauce, and the rice aroma of the rice noodles are all perfectly fried.

Everyone took chopsticks and plates and tasted them carefully.

Not far away, He Jiashun supported the table and wanted to stand up.

"Brother, what are you doing? They do it so perfectly, so don't make yourself uncomfortable."

"I'll go and taste it, no matter whether we win or lose, we can't just hide and be cowardly."

He is seventy-five years old this year, and his walk is trembling, but he still came to the fried rice noodles, smelled the smell, looked at the color, and then he gave a thumbs up:

"Master Cheng is very skilled."

Cheng Jiancheng handed him a pair of chopsticks politely:
"Master He is a senior in the industry, please give me your opinion."

He Jiashun laughed at himself and didn't say anything else, but he still picked up the chopsticks, took a piece of rice noodles with springy chopsticks, and put it into his mouth.

The surface of the rice noodles looks a little oily, but it tastes dry and fragrant.

Especially the place where it has been fried has a slightly burnt texture, and it is soft and elastic when chewed, which really makes people's lips and teeth fragrant.

The beef is also tender and delicious, fragrant but not greasy.

"It's perfect, impeccable, especially the combination of light soy sauce and dark soy sauce. It's very pure and full of fragrance. I've really learned a lot today."

Cheng Jian said:
"This is the seasoning method that Chef Gao taught me a few years ago."

"No wonder, Gao Peisheng's talent in cooking is beyond reproach. Before he retired, Yanjing Hotel went to Diaoyutai to learn from him more than once... He is the most amazing and brilliant genius I have ever seen."

Seeing that the atmosphere had eased, Guo Jichang said:

"Old He, you said that too early."

He Jiashun was stunned for a moment, then asked:

"Is there anyone more talented than Gao Peisheng?"

"Have."

"Who?"

"Old Gao's new apprentice."

He Jiashun looked in Lin Xu's direction and said to himself:
"No wonder you can become a director. Diaoyutai really has a lot of talents. It's because our structure is small and our vision is not broad enough."

Guo Jichang saw that the other party had given in, and was about to say a few words to ease the atmosphere, when another senior chef stood up at the Yanjing Hotel, and said to He Jiashun:

"Old He, why do you grow others' aspirations and destroy your own prestige? Is Diaoyutai different from ours? They all inherit their father's career, and they are all master-apprentice. Why are they superior to others?"

Just now He Jiashun took the initiative to taste this dry fried beef river, Diaoyutai felt that this was a sign of softness, so they didn't say anything tit for tat.

But now, the other party's words made the two sides tense again.

People like Huo Yuanchao who came to watch the ceremony could eat as much as they could, and felt that today's confrontation between the two sides was really wonderful.

Guo Jichang knocked heavily on the floor twice with his crutches:
"I didn't want to say more, but since you are talking about the son inheriting the father's business, let me say a few more words. You have seen that Diaoyutai is the son inheriting the father's business, but you have not seen how cruel we are in educating children. The apprentices say to beat and scold at will, but after all, they are other people’s children. When we really need to be beaten, we only dare to beat our own children... Just ask the current head chef of Diaoyutai, which one of them is beaten less?"

Speaking of excitement, Mr. Guo pointed to Guo Xinghai next to him and continued:

"My grandson, Xinghai, has practiced pier-cutting with a knife since he was five years old. He was able to shake the sand with a frying pan at the age of eight, and he was able to cook a roast suckling pig by himself at the age of twelve. Since he was a child, his palms have been swollen countless times by me. His mother I was so angry that I had to fight with me with a kitchen knife several times... Why did Diaoyutai inherit his father's business but no one made irresponsible remarks? It is because our children have suffered countless beatings and sweated more than others. If If your descendants can do this, Yanjing Hotel will not be reduced to what it is today."

His voice was not loud, but he hit everyone hard like a giant hammer.

Even the old people in Yanjing Hotel lowered their heads in shame.

"The host listened to the heartfelt teachings of the master of Cantonese cuisine, and obtained two perfect-level Cantonese cuisine study cards and two perfect-level Cantonese cuisine upgrade cards. Congratulations to the host."

Lin Xu, who was reminiscing about Mr. Guo's words, was awakened by the system's notification sound. He never expected that there would be a reward at this moment.

Perfect Cantonese Cuisine Learning Card...

Doesn't this limit the learning of dishes?

But it’s okay, there are so many types of Cantonese cuisine, it’s time to learn a few more.

As for the perfect level upgrade card, Lin Xu did not hesitate to use it on the roast suckling pig technique that is still at the excellent level.

After dealing with this, he winked at Qi Zhentao.

Come on Chef Qi, please start your show!
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This chapter is 5200 words, ask for a monthly ticket, brothers!

(End of this chapter)