gourmet chef

Chapter 19 Supreme Beef Noodles
It’s fine for a customer to consume one a day, but now the total amount is limited for a day, which is a problem with money.

Bai Xiaobai's current mood is more painful than a dumb man eating Coptis chinensis, he can only use two words to describe his current mood.

Ha ha……

The system seemed to know that Bai Xiaobai was not angry, and the electronic voice sounded:

[The sale is limited to ten supreme tea eggs, in order to allow the host to concentrate on new products, and to allow the host to become a gourmet chef as soon as possible. 】

Dare to love or for your own good?
Why does it feel like the system has run out of good things to say?
After Bai Xiaobai calmed down, he analyzed it carefully. In fact, there is still a little reason for the system to restrict sales.

Similar to 'hunger marketing'.If there is no limit to the sale, no matter how delicious the food is, you will soon get tired of eating it, and the heat in the store will not last long.

Besides, the limited sales make the store look very competitive.

Let's put aside the fact that customers are God's horses.

Anyway, selling ten Supreme Tea Eggs a day, I have at least a hundred net income a day, so I won't starve to death.

Bai Xiaobai comforted himself silently, in order to earn more money in the future, this heart-wrenching loss at the moment is nothing, and cooking food is his goal.

After a few fugues, Bai Xiaobai felt much better immediately.

King Spirit Mine Lang...

There was the clatter of pots and pans in the kitchen.

Practice makes perfect, and now Bai Xiaobai is familiar with the making of Supreme Tea Eggs.

His hands and feet were nimble, and ten supreme tea eggs were freshly baked in a short while.

After making the Supreme Tea Egg, the sand in the hourglass countdown in my mind has just flowed out.

The system's cool electronic speaker sounded.

[Ding dong—the upgrade is complete, the ingredients have been prepared for the host, and you can start making C-level difficulty gourmet supreme beef noodles]

After the electronic voice was finished, in the blink of an eye, Bai Xiaobai found that there were a lot of black technology equipment around him.

Bai Xiaobai had never even seen some equipment before, let alone touched it.But the instructions for use had already been quickly read in his mind.

In addition to equipment, the kitchen also has a variety of ingredients for making Supreme Beef Noodles.

There was a pack of high-gluten flour in the corner of the cupboard. When Bai Xiaobai opened it and smelled it, he could smell a faint scent of wheat, as if it had just been ground.

"What kind of wheat is this, and why is the flour so fragrant?"

System words: Strictly select the best winter wheat produced in the Hetao area north of the 37th parallel north latitude in China, and grind it into high-gluten flour with a protein content of 12.678%.

Unexpectedly, even the protein content of flour could be controlled to three decimal places, Bai Xiaobai wrote a big word 'serve' in his heart.

In addition to high-gluten flour, the stainless steel washbasin on the counter top of the cabinet is full of various huge beef bones, all of which are used for stewing beef bone broth.

Bai Xiaobai randomly picked up a few bones, and found that these bones were very fresh, and each was heavy with a small amount of muscle.

"What kind of bone is this, so heavy?"

The system presents words: Strictly select healthy yak cubs, and the system personally raises them in the plateau meadow area above 4500 meters above sea level on the Qinghai-Tibet Plateau. The atmospheric pressure in this area is 68420.85-55435.28Pa, the oxygen partial pressure is 14505.43-11679.01Pa, and the oxygen content is only 14.9% ~11.44%.

Yaks feed on Kobresia alpine, Cordyceps sinensis and plateau Rhodiola, and drink pure and pollution-free plateau snow water.

After slaughter, the system only uses yak burdock bones.This kind of bone is rich in diffusible calcium, bone-forming protein, collagen, and amino acids. It has a unique fragrance after being boiled. It is the best ingredient for making beef bone soup.

Although Bai Xiaobai has never been to Tibet, he still knows about yaks.

This kind of cattle is known as the boat of the plateau. Because of the high altitude and harsh climate, the meat quality is rougher than that of ordinary yellow beef, and it is not delicious. However, the burdock bone on the yak is a traditional and precious nourishing food for the Tibetans. , Since ancient times, it has the unique effect of 'strengthening muscles and bones, tonifying deficiency, and prolonging life'.

Because the noodle soup of the signature beef noodle shop that he ate yesterday was not tasty, so Bai Xiaobai looked forward to how delicious the broth made from yak bone marrow would be.

After picking up the yak burdock bone, Bai Xiaobai noticed a palm-sized piece of beef on the cutting board on the cabinet countertop.

This beef looks different from ordinary beef. It has a marble-like texture and a light layer of snow on the surface. Just looking at it feels pleasing to the eye.

The system presents words: Strictly select and raise healthy Nanyang small yellow cattle.Feed all kinds of fresh pasture, vegetables, melons and fruits.Recipes change monthly, repeat weekly, and vary daily.The little ox walks on the natural grass for six hours a day, has two hours of manual massage, bathes in hot spring water for half an hour every day, and listens to light music for half an hour.

Such small cattle are not fed feed, and their growth cycle is longer than that of ordinary cattle.

After the slaughter, the system only takes the most essential meat of the cattle - sirloin.The system uses special equipment to refrigerate beef tenderloin under constant temperature control for 3 days, and a light layer of snow frost forms on the surface, becoming frosted beef, which not only perfectly locks nutrition, but also has tighter fiber than fresh beef and mutton, and reduces the saturated fatty acid content in muscle fat , the taste is better, and the meat value is extremely high.

Seeing the systematically raised Nanyang oxen bathing in hot spring water and listening to music, Bai Xiaobai felt that he had lived for nothing for more than [-] years, and he was not as good as a systematically raised ox...

Of course, in addition to frosted beef, the vegetables and fruits next to the cutting board are filled with fresh rapeseed.

The system continued to display: The rapeseed used by the system is natural and organic food, no fertilization or medicine is used, and it is nourished with natural mineral water, rich in vitamins and various minerals.

Bai Xiaobai picked up a piece of emerald green rapeseed, feeling somewhat uneasy, he drank plain water every day, but he didn't expect this rapeseed to be lucky, and he could drink Nongfu spring water every day.No wonder it is white and tender, water can be squeezed out, and it has the luster of emerald.

All the main ingredients provided by the system are top-notch. In addition to the main ingredients, there are also dried chilies and peppercorns on the closet.

In short, all kinds of condiments are available.

Bai Xiaobai counted it carefully, and found that there were a lot of ingredients and accessories, so he started to cook the ingredients.

Beef noodles are a well-known delicacy in China, and each region has its own differences in practice and taste according to its local customs.

For example, Lanzhou beef noodles pay attention to one clear (soup) two white (radish) three red (spicy) four green (coriander garlic sprouts) five yellow (yellow noodles)”

On the other hand, Taiwanese beef noodles focus on springy noodles. The beef is fragrant and soft, and the soup is full-bodied.

But in summary, the three key components of beef noodles are actually the same, namely soup, noodles, and meat.

Only when the three parts of soup, noodles and meat are well grasped, can it be regarded as a top-quality bowl of beef noodles.

For example, the soup part of Supreme Beef Noodles, that is, boiled beef bone broth, is a delicate task that requires several steps, all of which are indispensable.

Bai Xiaobai put the huge yak bone into a pot filled with slightly boiling water, quickly boiled it to remove blood and impurities, and then picked it up.

Take a small hammer and tap the surface of the beef bone until fine cracks appear.

This is done to better boil out the nutrients in the beef bone marrow.

The pre-processed yak bones are placed in a special green double-layer super large casserole.

This green double-layer super large casserole equipment is provided by the system, and Bai Xiaobai has never even seen it before.

There are two casserole pots, one large and one small, overlapping each other.

The system shows: the most advanced double-layer green casserole cooking equipment, which can cook at a constant temperature in a cycle, continuously filter the floating impurities in the bone marrow, boil out 89.99% of the ingredients of yak bone, perfectly lock the nutrition and not be destroyed.

Bai Xiaobai was almost speechless when he saw the words displayed by the system.

Anyone who has cooked knows that we usually have a difficulty in making bone soup.If it is boiled for too short a time, the nutrients in the bones will not come out.After cooking for too long, it turns milky white, and it looks very appetizing, but in fact, the nutritional content has been almost destroyed, so it is difficult to find an optimal balance when cooking pork rib soup, bone soup and the like. Generally, the nutritional content that ordinary families can really cook is less than 50%, and the nutritional loss rate is as high as 50%.

Unexpectedly, the system's green double-layer casserole can perfectly lock nearly 90% of the nutrients, which is really nothing.If you can take this pot out for sale, the aunts will definitely rush to grab it.

(End of this chapter)