From a barbecue stand to a global gourmet tycoon

Chapter 65 Beef Tenderloin
The competition site is in Chinese style, with arches and woven screens everywhere, carved beams and painted buildings on the verandah, supported by painted logs, and a garden on the right side with fallen leaves flying, paved on irregular stone slabs cut from marble on the way.

Chu Hao didn't know how to appreciate it, so he felt that this was a very rich restaurant with a high-end Chinese-style decoration everywhere.

The scene is minimalist with a wooden floor, and a long table is placed in the main direction for the three judges to taste, but the actual operation is not here, but on the left side of a spacious and bright kitchen with a table made of stainless steel A lot of ingredients were put aside, piled up like a mountain, but well organized and not messy.

Seafood, pork, beef, sheep, chicken, vegetables, as well as small bottles arranged as neatly as soldiers lined up. There are equipment for extracting oil fumes on the ceiling. The five contestants were given exactly the same operating desks. The movement lines were also designed perfectly, and in the corner , black but shiny charcoal blocks are stacked neatly.

All are real steel charcoal, the superior quality rarely found in the market.

You still have to eat charcoal for barbecue. It’s nothing to bake with natural gas. You can’t taste the original meat flavor, but instead eat small condiments...

Seeing this, Chu Hao breathed a sigh of relief.

"Fortunately, the ingredients have been processed in advance. I thought that you asked me to bring a kitchen knife to decompose the meat yourself..."

He scratched his head, his knife skill is really not passed, it is only slightly better than ordinary people.

Qin Jiangyi didn't respond, and glanced at him with a smile, "I asked you to bring a knife here just in case, anyway, please do your best and don't let me down."

Ok?
When did I make you look forward to it?

Chu Hao was puzzled, but still nodded, took a deep breath, and followed the other four contestants to the kitchen.

You can see the movement of the kitchen in the hall, and you can see it clearly.
In addition to the three judges, the owners of five private restaurants also sat beside them, and some friends they brought over. The total number of people present did not exceed 20, which was very, very small.

Qin Jiangyi explained to Chu Hao in advance that this is not an external competition, and Cuiting does not need to use this kind of competition to hype anything. It was created by her and those restaurant owners. The meaning of the competition between each other is shallow Insipid, the meaning of communication is more.

In their gourmet circle, this is at best a small gathering.

The 10 bonus is just a bonus.

……

After discussing over there for a while, the three judges casually gave a range as if chattering.

— Beef Tenderloin.

Chu Hao thought about it. Beef is fine. He has been practicing for the past few days. When the Chu family opened the shop before, they also had a solid foundation in technique, but they can't be said to stand out from the crowd, they can only be said to be slightly successful.

However, if it is only compared to small ingredients and heat, Chu Hao’s pepper sauce can’t be used. It’s for customers with low taste sensitivity. It's just asking and answering, meaningless.

Looking up, the other four contestants didn't show any embarrassment on their faces, and each of them looked particularly relaxed.

These people are all masters. Compared with them, he is indeed not even an apprentice... Chu Hao thought.

The auto mechanic was the first to go to choose a few pieces of charcoal, and the Bubble Yinman went to the desk to choose the beef tenderloin. The baseball cap girl and Li Changqing followed immediately, and each of them had a quick eye and a quick hand, and did not hesitate to choose one. For a long time, trying to grab the best piece of beef tenderloin.

Chu Hao's heart moved, and he also went up to pick the ingredients.

Beef tenderloin is the most delicious part of the whole beef. It is tender, easy to cut, and easy to skewer, and the roasted color is quite beautiful, with large slices.

For Chu Hao, there are two ways to roast beef tenderloin.

One is to not add any oil. You don’t need to add any small ingredients such as sea pepper noodles. Just skewer them after marinating and dry-roast them. This tests the craftsman’s control over the heat. You need to turn them frequently because they will be very roasted. Slowly roasted, it produces a dry and fragrant flavor.

At the same time, it also tests the quality of the ingredients.

One is to put oil, so that the roasting speed will be faster and the taste will be very moist.

The grilled beef tenderloin must be eaten immediately after being put out of the shelf. A little colder will affect the taste of the ingredients and it will harden. At that time, it will not be roast beef tenderloin, but spicy and spicy meat...

Chu Hao picked at the desk for a while, and the woman in the baseball cap and Li Changqing finished picking out the charcoal, ready to light the fire.

Chu Hao and the auto mechanic still picked out the ingredients slowly.

Hmm... Sure enough, picking faster is at most a little faster, it doesn't make any difference.

At first glance, the beef tenderloin on the counter seems to be of similar quality and fresh.

But Chu Hao has a system!With a sharp look, the depth of these beef tenderloins was immediately revealed to him, and each piece honestly revealed his identity.

The freshness is 85%.

The freshness is 90%.

The freshness is 88%.

Suddenly, Chu Hao saw a lump of 95% fresh beef tenderloin, square and square, with beautiful patterns.

At the beginning, he chose for freshness, and it didn't matter which parts to roast. Chu Hao has a certain grasp of the techniques for the most delicious parts of the cow.

Strictly speaking, the technical requirements of barbecue are not high, and the threshold is very low, but those who can become masters in barbecue are all skilled in the selection of heat and ingredients.

Chu Hao doesn't have much confidence in himself, but that's all he can do now...

The old auto mechanic next to him picked out a lump of fat and lean beef, weighed it in his palm, and took it away.

Including Chu Hao, after entering the kitchen, the five of them did not speak to each other.

Chu Hao was also very knowledgeable and immersed himself in his own business. After washing his hands, he cut off the beef tenderloin piece by piece. The thickness was very even. Then he put pickled sauce in a stainless steel bowl and mixed it evenly. Using your hands, stir thoroughly until the aroma of the pickled sauce gradually diffuses.

In the end, I suddenly heard the woman in the baseball cap behind say, "Can you still bring your own small materials?"

Chu Hao turned his head to look, and the woman's eyes were fixed on the bottle of pickled sauce next to his food bowl, and her eyebrows were also tightly frowned.

Chu Hao suddenly became nervous.

Can't bring it?
If you want to match it on the spot, I'm afraid that these people will learn it with sharp eyes, not to mention learning all of them, just go back after looking at it, and masters like them can make a similar one by themselves.

Because the recipe is not complicated, it is just a little particular about the proportion and pickling time.

So everyone looked at him.

The old auto mechanic smiled, "There is no regulation on this, I don't remember saying that you can't bring your own small ingredients, right?"

Li Changqing pondered for a moment, but did not speak. His beef tenderloin had been marinated, and there were still dots of sea pepper noodles on it, and he couldn't tell what the specific ingredients were.

Why are these people so fast?Chu Hao was startled, and at the same time gave his brother the auto mechanic a thankful look.

(End of this chapter)