Chef Chat Group

Ordinary people from poor families, accounts on the Internet, try to eat apes!" The middle-aged man said, "Didn't I be invited by Japanese friends recently to participate in some food activities? And since I came all the way, I can't just Let’s eat the food from third-rate cheap restaurants invited by netizens! I have to eat something good at my own expense, record a few videos, and earn back the mental loss of eating those ordinary fast food dishes! No y, when I go back, everyone will ask me, you What kind of food did you eat when you went to Japan? I'm sorry, did you eat fried chicken? "Are you still a gourmet?" Liu Xing was surprised.

"Of course, WGO intermediate gourmet certificate! Without this certificate, I can still cheat around eating and drinking?" The middle-aged guest said indifferently.

Liu Xing looked at his ID, alas, it seemed to be this person.

Therefore, it is not only an eye-catching project! Shiji World is not only qualified for professional chefs, but also not just anyone can be a gourmet, and also needs to be certified by authoritative organizations such as WG0.

It can be said that WGO is not an official organization with chefs as its core, but an organization with gourmets as its core.

All the top executives of WG0 are gourmets. In order to maintain neutrality, even if they were first-class chefs before, they must give up the chef profession and always focus on gourmets.

Otherwise, part-time cooks and gourmets cannot become executive officers of WGO.

Ordinary junior gourmets can also participate in the notarization of some food activities, and can randomly mix food and drink.

Intermediate gourmets, in the current golden age of gourmet food, not only earn a lot of money, but also can eat all kinds of intermediate and high-end cuisine during work, which is also very enviable.

If you are a senior gourmet, you can apply to become the executive officer of the WGO agency housing. The executive officer is responsible for the most authoritative ruling activities of food, and is also the resident authority of WG0.

The top-level decisions of WGO are decided by the executive officers.

It can be said that WGO, the top organization in the pyramid of the global food industry, has its power and security controlled by those executives.

All executives are the most authoritative gourmets.

The lowest level of three-level executives are bronze tongues fully trained and developed to be competent.

Second-level executive officers and first-level executive officers need a silver tongue. As for the only special-level executive officer, Difficult to Cut True Wind, is the God's Tongue talent developed to the peak.

The degree of development of his god's tongue ability far exceeds that of his daughter Rina, so it is almost incurable anorexia. "I need money to order food in my restaurant! Foodies, no matter how rich they are, can't cheat food and drink!" Liu Xing said indifferently. "Who do you look down on? Am I someone who can't afford food?" The middle-aged gourmet said, "Before you said it was beef dishes, I chose expensive ones!" Tajima beef is used as an ingredient to make dry mixed beef.

The price is 100 grams and 5 yen, are you sure you want to order?" Liu Xing said, "Order!" The middle-aged gourmet said proudly, "However, I turn on the video recording when I eat, if it is not delicious, I will speak up and say it directly .

It will also be broadcast on the Internet. Can you really be worthy of such an expensive price after weighing the craftsmanship? "Use your words, and I will give you a sentence-look who can't afford it!" Liu Xing responded.

Chapter 428 Spicy Eyes

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It is more than one grade better than the beef commonly found in Japanese supermarkets.

Normally, the Japanese market sells the cheapest beef, mainly frozen beef.

These overseas beef are generally shipped by sea, and it will take a month at the earliest to reach Japan. Therefore, no matter the quality of the meat, after being frozen at low temperature, the taste will hardly meet the market requirements of some high-end restaurants.

Secondly, the mainstream beef is still cold fresh beef in supermarkets. The overseas beef that is airlifted to Japan with a small amount of cold fresh meat is mostly ordinary beef produced in Japan. The market price is more expensive, but it is still average. within the acceptable range of consumers.

On top of the beef cattle that are commonly raised in Japan, there are rare Wagyu.

The standard of Wagyu is extremely high. It is not just the cattle raised in Japan that can be called Wagyu. In fact, only a very small number of high-quality local beef cattle breeds can be recognized as Wagyu, and can be rated as Wagyu itself. In addition to proving the pedigree, It is a certification of high-grade ingredients. The supply of Wagyu in the entire Japanese beef market accounts for between 2 and 5% of the total beef consumption, which is a very small luxury product. As for Kobe Wagyu, Tajima Beef and other varieties, it is Wagyu The royal blood in it can be said that among the hundreds of millions of people in Japan, there should be no more than one million people who have eaten real Tajima beef and Kobe Wagyu, and they have only eaten it, not often.

People who have eaten Tajima beef and Kobe Wagyu may be much rarer than those who have drunk Moutai. Even gourmets, most of them are attracted to the name, but have not eaten it! Because Kobe Wagyu and Tajima beef can only be eaten It can be eaten in Japan, and outside of the mainland, you can eat Wagyu smuggled out of Japan, but you can never eat Wagyu such as Tajima Beef and Kobe Wagyu.

Liu Xing cut off the remaining one kilogram of beef shank, no more than 100 grams, repacked the rest, and put it back in the refrigerator. Then he began to marinate the beef, which needs to be marinated before dry mixing.

Originally, white brine was okay, but there was red brine in the store, so Liu Xing simply used red brine to put a small amount of Tajima beef beef under dry hammer, and kept it on fire for several months (cooked every day) More than ten hours can be regarded as continuous fire.

), constantly changing the water and ingredients, it looks similar to ordinary lo mei at first glance, but in real taste, this kind of braised soup is delicious and mellow, just like the aging of years - the longer the time, the thicker and deeper the taste will be.

"It smells so good!" The middle-aged gourmet took a few sips, and couldn't help being surprised, "Good guy, since the stewed soup in the store is an old stewed soup that has been on fire for a long time!" Must!" Liu Xing smiled lightly.

The old stewed soup is more delicious than the freshly made stewed soup. The principle is not complicated, but it is difficult for ordinary families to replicate. After all, keeping the stewed soup constantly on fire is a daunting challenge for most families.

Only the professional catering industry will have the conditions to make this old soup.

Even in the catering industry, most of them are professional lo-mei restaurants, and old braised soup is more common.

Ordinary restaurants are rarely seen.

In particular, although there are a large number of Chinese cuisine and Japanese cuisine variants similar to Chinese cuisine in Japan.

Braised vegetables are not uncommon in Japan, but old stewed soup is rare.

The main reason is that, don't look at the old stewed soup, the taste will be better with time.

It seems that there is no technical difficulty, but how to ensure that the old brine soup can be kept hygienic and the taste will not be polluted during the long-term use is still a very difficult thing. In addition to the difficulty, cultural recognition is also required Only the old stewed soup will be maintained for a long time-the old stewed soup that is constantly on fire.

"I can't take it anymore, can you hurry up!" The middle-aged gourmet said impatiently. "Don't worry, wait a moment." Liu Xing said, "This dish will not be ready soon! After cooking for forty minutes, Liu Xing put the pot Take out a small portion of the stewed soup together with 100 grams of beef shank, and put it in a bowl to cool.

At the same time, it is time to start making seasonings.

After more than ten minutes, remove the water from the beef in the bowl, cut it into dry thin slices, and dry mix it in the seasoning! Liu Xing cut it thin and fine, 100 grams, 20 slices each with only 5 grams, just like a piece of rice paper delicate knife work.

Knife craftsmanship is like art, and the presentation is also more delicate and beautiful.

This is also the result of Liu Xing's extensive research these days.

In a high-end restaurant, in addition to the culinary skills, the artistic presentation of the plate cannot be ignored. Chinese cuisine always pays attention to the presentation. However, like modern Japan, there are dozens of different plates on a table. 0. After eating dozens of plates, it makes people feel like a big eater. In fact, I really didn’t eat more than 3 or less, which is also a kind of commercial presentation.

The plate looks exquisite, and it tastes very ceremonial.

In the end, one thing that customers forget is that the amount of food in each plate is very small, so that the restaurant has achieved its goal, a small amount of food, through commercial packaging (plating), sell more and add money.

"Just such a small plate of [-] yen?" The middle-aged gourmet asked, although he was full of expectations, but he was still a little unwilling to ask. "That's right!" When cooking, it is to use true energy to fine-tune the beef.

In addition, Liu Xing also often uses internal strength to "maintain" the old stewed soup in the store to get rid of some bacteria and impurities that are difficult to detect with the naked eye.