Halberd-level chef

Before preparing the fresh and tender ingredients, before preparing to stir-fry, Mimasaka also uses the technique of a shaving knife, which is to scratch various deep and impenetrable horizontal and vertical knife patterns on fresh beef slices.

In this way, the beef slices that will be stir-fried will be curled into various shapes, which greatly improves the aesthetics.

Leave about 25 grams of residual oil in the pot, add the onion and stir-fry for about 20 seconds, add the beef slices and stir-fry well, sprinkle 20 grams of cooking wine, stir the sauce well and splash in, quickly stir-fry several times, add 50 grams of peanut oil.

Whether it is the heat or the refueling, it is very accurate.

After a while, the whole air was filled with a rich, tender and tender beef smell.

“It’s really good, the one called Mimasaka can make simple stir-fried beef and do this kind of thing, it is also very powerful.” Hinata, squinting slightly, watched this scene very interestingly.

To be honest, although Mimasaka’s level is really not great, his delicacy and seriousness are really incomparable to ordinary people. Just using the stir-fry technique to the fullest is enough to see this.

And now Ye Han is gradually coming to an end.

I saw him adding carrots, egg yolks, tomatoes, etc. to the minced meat. In this way, not only can the taste get a higher level, but also a variety of vegetables, fruits, eggs, can also add a little color.

Steamers, especially this kind of bamboo steamer, have good air permeability and are very suitable for steaming things.

With the original taste, steam water does not flow back, color and aroma, the use of steam to cook food, steamed dry food is also easier to preserve, but also does not contain metal, green environmental protection.

Therefore, when Ye Han took out a few steamers, all the audience was inevitably shocked. It’s not that they haven’t had this thing, but they didn’t expect that Ye Han, who is good at stir-frying, would choose the fumigation method to cook.

Five strips of meat, symbolizing the five types of meat.

Gently roll it together, put it in the steamer, and slowly wait for it to steam.

Moving a chair, Ye Han stretched his waist, closed his eyes, and began to fall asleep.

“Well, isn’t this a halberd race? Teacher Ye Han… Actually sleeping? ”

“It’s a bit bad to cook meat by fumigation.”

“Yes, generally speaking, meat is stir-fried to bring out the maximum deliciousness. And the fumigated meat will be much worse in taste. ”

“No, didn’t you see that Mimasaka was already confused? It seems that Teacher Ye Han’s move is already beyond his expectations. ”

The brilliant knife skills, and the very precise stir-frying of the heat, the best at cooking beef in terms of meat dishes… Such an ability, should he show it?

Now, the five types of meat, fumigated meat in a steamer, seem to have exceeded Mi Zuoang’s tracking.

This is like a sea of Wang Yang, no matter how desperately Mei Zuoang struggles, it is always like finding a needle in a haystack, unable to find Ye Han’s traces.

Time passed slightly, holding a few small plates, Mimasaka smiled, looking at Ye Han, who was still sleeping soundly, and felt that he seemed to be just like that.

“My cooking, finished.”

“Then there are five reviewers to conduct the review process. Imitating Ye Han’s ability, will the cooking he made surpass the Buddha-figure? We’ll see. ”

Kawashima Li picked up the microphone, excited and very expectant, and said.

“Huh? It turned out to be shredded beef? Cut the beef crosswise into slices and cut the beef vertically into shreds. I remember your knife work, it’s cross-cutting, right? At that time, the beef cut out was also piece by piece. But…… Now it’s shredded beef? ”

Shinomiya Kojiro clamped it with chopsticks, but found that it was all shredded beef.

“If you shred it, of course, you have to cut it according to the grain of the meat, which has the advantage that the beef is not shredded when stir-frying, and if you slice it, you should cut it on the contrary, which is good.” However, by tilting the beef at a 90-degree angle, the cross-cutting method becomes the vertical cutting method. ”

“It’s just a simple trick. Quack…”

I don’t know when it started, Mimasaka’s tone of voice became more and more similar to Ye Han.

“Oh, so it is, but it’s not that simple, is it? This cutting method can also completely destroy the fibrous tissue on the surface of the beef. The technique of the shaving knife in the back can also be effective. ”

Shinomiya Kojiro’s expression still showed arrogance. He looked at the shredded beef on the plate and said without thinking.

“Hehe, it’s really worthy of being a graduate of Yuanyue Academy, it’s not bad at all.” Mimasaka touched the back of her head and smiled, not seeming to be surprised.

“Hmph, although I am his defeated subordinate, it doesn’t mean that I can’t even handle a small commodity like you. I don’t know what kind of courage you have to carry out this senseless halberd with him. ”

A5 grade beef is arguably the best beef. Kobe beef, in particular, is probably the most expensive Wagyu beef in the world, and its taste that melts instantly in the mouth is unforgettable.

The taste is tender, warm but not dry, especially now that it is close to autumn, the warm, indescribable feeling hits the heart.

The proud Shinomiya Kojiro was completely stunned just after eating the first bite.

“As such, the egg white mixture produces thermal denaturation and solidification, which reduces the loss of water and nutrients in the beef, making the meat smooth and tender.”

“During the stir-frying process, the starch mixed in will form a film on the surface of the beef, thereby locking in the moisture in the beef, which can ensure that the fried beef is tender, soft and delicious.”

“Also, cooking wine. Because the enzymes in cooking wine can decompose part of the protein in beef, thereby increasing the tenderness of beef. ”

“Wrapping egg whites, wrapping starch, and adding cooking wine, the three unexpected methods have been in the process of stir-frying, improving the tenderness of shredded beef.”

“Especially this is A5 grade beef, and it is even more important to do its best to exert a fresh and tender effect. Such a simple dish, such an easy method, you… It’s really unbelievable. ”

The unprecedented freshness and tenderness reminded Shinomiya Kojiro of Ye Han’s cooking style.