Xianyuan Farm

There are many ways to fry, stir-fry, and deep-fry beef. As the country that can cook and eat the most in the world, if we use one word to describe it, it is "love toss". Think about the cooking methods created by the people of all ethnic groups for the most basic staple foods, rice and wheat. Who can question the food civilization of China?

For tonight's all-beef banquet, Gu Hongyu mostly uses Chinese cooking methods.

The first wagyu beef is braised beef. As a foodie in a mountain city, Gu Hongyu knows many ways to cook braised beef. Today, the raw materials are quite powerful, so he used the tendon part of the wagyu hind leg, where the fiber is tougher and chewier.

Cut the beef into larger pieces and marinate with ginger, scallion and cooking wine. Gu Hongyu chose the Sichuan style method. Add vegetable oil to the hot pot, then add the homemade bean paste, stir-fry until fragrant, then add spices and ginger slices, and then stir-fry the beef, pour in dark soy sauce to enhance the color, add salt, simmer for a short time, add water, and stew in a stew pot for an hour.

The second beef dish is oxtail soup. "Compendium of Materia Medica" says: "Beef has the effect of replenishing the middle and replenishing qi, strengthening the spleen and stomach, and beef can replenish qi. Ox marrow has the effect of replenishing the middle, replenishing essence and replenishing marrow, and long-term consumption can prolong life.

So the oxtail not only has the effect of beef replenishing the middle and replenishing qi, but also has the effect of ox marrow replenishing essence and replenishing marrow. Li Shizhen also said: Ox marrow can moisten the lungs and replenish the kidneys, moisturize the skin and make the face smooth. It has a wonderful effect in treating fractures and abrasions."

The oxtail is a weapon used by cattle to drive away mosquitoes. It should be a part of the cattle that moves frequently. Because of the frequent activities, the meat is also very delicious, and there is no fat, so the fat content is low. It is a real low-fat and high-protein nutritious food. Oxtail is rich in collagen and is also a good product for beauty and skin care.

This dish is extremely simple to make. Tonight, I used very fresh Wagyu oxtail to cook. Wash the oxtail with cold water and put it into the pot. Add a few slices of old ginger and cooking wine, and boil it over high heat to remove the floating foam. Put it in a pressure cooker and stew for half an hour. If you want to add side dishes such as yam and carrots, then continue to boil over high heat, add appropriate salt, and simmer over low heat until the side dishes are soft.

After the two time-consuming stews were finished, Gu Hongyu used different parts of Wagyu beef again. The tenderloin was made into a dish of stir-fried beef with celery, boiled beef, salted beef liver, smoked and grilled steak, stir-fried beef tongue, beef offal soup, and braised beef.

Finally, Gu Hongyu also made a dish that is different from traditional Chinese dishes, which is Wagyu sashimi.

High-quality Wagyu beef has more, denser and more evenly distributed fat than other varieties of beef. The fat is the soft fat of the muscle. If it is evenly distributed and delicate, the meat will be tender and juicy. The fat will melt at 25 degrees Celsius, bringing a melt-in-the-mouth taste. The best color for meat is pink; the best color for fat is snow-white. If the fat is oxidized, the color will turn yellow or gray, and the quality will be inferior.

The wagyu beef in front of Gu Hongyu at this moment. Like all the top-grade marbled beef introduced, it was kept fresh in the freezer. The meat still had a hint of cold air, but it was still soft to the touch, especially the texture inside the meat was very beautiful, the pure white lines of fat showed irregular cloud patterns in the peach-colored red meat, just like snowflakes.

Gu Hongyu's knife skills were very good, and he cut the thin wagyu beef one by one. Arranged on a layer of ice flakes, the cut meat slices made people feel hungry at first sight, an appetite rising from the depths of the soul.

There were many people at night, and Gu Hongyu cut three or four pounds of raw beef slices in a short time. In order to adapt to the tastes of everyone, he also made several kinds of dipping sauces. Mustard, light soy sauce, raw chili sauce, vinegar sauce, and the most important red chili oil for him.

After waiting for half an hour, the gray courtyard was already filled with the special aroma of beef, and a group of middle-level managers who seemed to smell the fishy smell just walked into the courtyard.

"Hello, boss, we are so lucky to have you cook for us today."

"I've heard that the food you cook is delicious, but I've never eaten it!"

"Boss, you've worked hard tonight..."

"It smells so good!"

"My stomach is growling now that I've walked into the courtyard."

"..."

The sky outside has completely darkened, but the courtyard is brightly lit.

At this moment, there are three large round tables in the courtyard. Considering the family's eating habits, Gu Hongyu's parents and relatives may not be used to Wagyu sashimi, so Gu Hongyu made a soup pot for them with beef bone soup, and added some vegetables to go with the thin and tender beef slices.

Gu Hongyu and the farm manager had to use two tables to accommodate them. It was not because they heard that he was treating Lin Feiyu to a meal and praised the benefits of his cooking, that the Joyce family members, including Wharton, White, Edward, and Bosh, all came with their families.

Waiting for Gu Hongyu to finally serve the oxtail soup and braised beef on the table, a group of people couldn't wait to eat the food on the table as soon as they sat down.

"Oh, good, very good!" After tasting a bite of the wagyu sashimi, Joyce White couldn't help but praise it and gave Gu Hongyu a thumbs up.

"Oh my God, I'm not dreaming, the food here is so delicious!" This is Bosh's recent girlfriend. It was her first time to come to Gu Hongyu's farm and taste the farm's delicacies.

Of course, it was not only the two of them who exclaimed at the scene, but also the people at the table at home.

"Oh, I didn't expect the beef to be so delicious."

"I really doubt whether what I swallowed just now was beef. The taste is so different from all the beef I've eaten before."

"After eating this kind of beef, how can I face other ordinary beef in the future!"

"You don't know until you compare it. The beef in the past was just dregs..."

"..."

The discussion gradually rose and then fell. The person who just spoke now put all his energy into the food battle. The scene was full of the sound of clinking cups.

Tasting the delicious wine and eating the incomparable food, everyone is now immersed in such an environment.

After eating and drinking, Joyce Wharton picked up a piece of Wagyu beef with a knife and fork and said, "It's perfect. When I was eating, I found that the marbled pattern on each piece of Wagyu beef was very beautiful, just like an exquisite work of art. The moment I put them into my mouth, they melted in my mouth, tender and smooth. The juice in the meat was just right, without any peculiar smell or astringent taste, and not even a greasy feeling. This feeling is so wonderful."

The professional's words really expressed the feelings of the others present. Whether this kind of beef is fried, stir-fried, or deep-fried, the extremely high quality can be fully reflected. It is really the best of the best.