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After all, one is learned from the Northeast, and the other is from Sichuan.

Cuisines of different genres, with similar names, may actually be two kinds of cuisines, the difference is not only whether there is a plate or not.

But not the same thing at all.

The covered beef in Sichuan cuisine is also a folk dish.

But it's not a rice bowl, it's poured on the wound.

But a separate coleslaw.

The raw material is also white stewed beef.

After that, prepare the pumpkin and cut it into 2cm cubes, steam it in a steamer for 5 minutes.

Make hot pepper juice: Remove the stalks of Qing Er Vitex, and burn the outer skin with charcoal fire until cooked.

Remove the burnt skin and chili seeds, then chop the chili meat into powder, add Sichuan soy sauce, sesame oil, and red oil to make a semi-finished product.

When in use, add minced garlic and stir to make pepper juice. Spread the steamed pumpkin J on the bottom layer, and cover the sliced ​​braised beef on the steamed diced pumpkin.

After that, put the hot pepper juice on the beef tendon.

"The pepper flavor is complete!" Liu Xing took a sip and couldn't help showing a hint of complacency.

Don't look at this dish, it uses stewed beef with the previous dry mixed beef, but the taste is a new change - the pepper flavor! The dry mixed beef is spicy! From the technical point of view, The beef is covered with three techniques of marinating and pouring.

Brine is processed beef through the white brine process.

Mixing, the cooking of the pepper sauce is mainly seasoning and stirring.

Drizzle, that is, after the plate is ready, pour the pepper sauce on the beef.

In the past, Liu Xing learned a cooking skill from scratch.

Looking at the mastery of more and more technologies, after gradually enriching, I feel that there are countless changes in the combination of different basic technologies, different combinations and different ingredients between different technologies.

There are fewer routines to master, and if you want to test your own ability to study cooking, it is easy to repeat the car.

And these existing techniques, after gradually mastered, are equivalent to mastering the basic moves.

Before you want to have no tricks to win and have tricks, you should actually master all the tricks and exhaust all kinds of reasons.

In the end, after gradually starting to sublimate, the one who is afraid to come out with no tricks wins and has tricks, is the more advanced no tricks wins and has tricks. It is just to learn the existing experience and knowledge, not to reflect and make progress. This is learning without thinking And if the knowledge you are studying is limited, you think too much, or at least think without knowing too much, this is thinking without learning! Both are going astray, and you should learn and think at the same time.

Chapter 418 Mastery of Beef Cooking

After 100 hours of retreat in the different-dimensional culinary art laboratory, Liu Xing focused on cooking training with a cow as the main ingredient.

The cooking of any part of beef, regardless of Sichuan cuisine or other cuisines, or Chinese and foreign cuisines.

For any kind of cooking recipes for cattle, Liu Xing is an open-minded U to learn and practice.

The beef cooking service of Chinese cuisine not only has various local original recipes, but also learns and blends with each other among major cuisines.

In fact, there are merits in the beef cooking techniques in Western food, and many of them are also used for reference by Chinese food, and then improved and surpassed.

For example, fried steak is the most common and famous in western beef cooking.

Chinese major cuisines, in modern history, in the process of communicating with Western culture, will inevitably come into contact with Western cooking methods and recipes. Fried steak, this classic Western food, can also be seen in major Chinese cuisines .However, Sichuan cuisine is also the cooking of western steak. It boldly innovates the steak with flower kernels. After the steak is marinated, it is coated with starch, eggs, crushed peanuts, hemp, bread flour, etc. .

The fried steak looks like a golden crispy crust, but it tastes so delicious that European diners will never recognize it. The inspiration for this product comes from the common fried steak in western restaurants.

The taste is actually very different from Western steak. This is a completely different way of evolution after a cuisine is changed.

In essence, Chinese chefs do not cling to the classic culinary experience handed down from their ancestors, but blindly insist on ancient inheritance and authenticity.

In fact, it is very positive that Chinese chefs keep pace with the times, innovate and develop.

In any era, China's cooking technology has undergone tremendous changes, and the types of dishes have continued to increase and enrich. "It feels like the cow has mastered it more thoroughly!" Liu Xing not only sighed.

Being able to personally butcher and decompose a cow, and then start cooking with different parts of the cow, this kind of training opportunity, it is estimated that the students of Yuanzuki Saryo Cuisine Academy can have such an experience, except for Yu Mito Mei-like, the family is a beef supplier.

Otherwise, even the granddaughter of General Yuanyue's family probably wouldn't have the opportunity to practice all parts of a cow comprehensively. Basically, the results of a lot of training were obtained by Liu Xing. Beef can easily be made into C-level dishes without the addition of qi. Now it is because the quality of Tajima beef is good, so it can basically be made into C+-level dishes.

And a lot of training used up a full 200 kilograms of beef! It may be more beef than many people eat in a year! Of course, Liu Xing ate some of this beef by himself, and gave the rest to group friends. And donate to other worlds to help people do good deeds and accumulate credit points.

Although Liu Xing didn't understand the use of Zhutian's credit score.

However, I feel that since the chat group of the Tiantian Department provides users with this function, it should be useful in the future.

F Therefore, it has little impact on oneself, and it is still a very good thing to use surplus materials to do good deeds.

After 100 hours, Liu Xing returned to his small shop.

It's one o'clock in the morning.

Because, in the different-dimensional cooking laboratory, I also slept almost the same. If I forced myself to sleep, I would feel that I couldn't fall asleep at all.

F Therefore, Liu Xing simply replaced heavy sleep with meditation.

The innate level of internal energy cultivation does not require deliberate meditation at all, the meridians all over the body communicate with the outside world, and the rare spiritual energy is continuously inhaled into the body, strengthening the body's true energy and vitality.

If it is placed in the world of -, it is estimated that if it continues like this, it will soon be out of the mortal body and become a long-sighted and long-lived cultivator.

However, in a world like Shiji, although there is still some aura in the outside world, it is not a world with high mystery after all, so the efficiency of absorbing the aura of the great source is relatively low.