Food: I let you eat noodles, you become a chef?

Chapter 147: Making Small Stir-fried Yellow Beef! I feel like cooking school is in vain!!

Soak the chicken in cold water for a while to wash off the blood clots in the abdominal cavity.

Pull out hair roots that haven’t been cleaned up.

Clean the chicken inside and out.

Steamed chicken cannot be blanched, so be sure to wash it as well as possible.

The resulting chicken can be tender and delicious, without peculiar smell.

After washing.

Liu Chuan put the chicken back on the vegetable mound where the raw meat was cut.

Cut into even pieces with a knife.

Then put the chopped chicken nuggets back into the clean water.

Rinse twice.

Wash away blood and excess fat from the flesh.

Then fish it out to control the water.

Dry the surface with kitchen paper.

Next, put the chicken nuggets in a pot and start marinating.

Start with the crushed garlic.

Then put a little ginger juice.

Add cooking wine and light soy sauce.

Finally, a little old soy sauce and a little salt.

Old soy sauce is used for coloring.

Not too much.

Raw soy sauce and soy sauce contain salt.

The amount of table salt should also be as small as possible.

But you can’t do without.

Because table salt does not only have the effect of increasing saltiness.

At the same time, it can also increase freshness.

So add a little when 14 looks good. Can increase the umami taste of chicken.

After several spices are put in.

Grab and mix well.

Temper the soul of this dish – soy sauce.

When putting soy sauce.

Put both tempeh and oil.

Tempeh can increase the aroma of soy sauce.

And grease doesn’t just add flavor.

It also seals moisture in the chicken.

Make the chicken even tastier.

Marinate the chicken nuggets.

Because it takes twenty minutes for the chicken nuggets to marinate thoroughly.

During this time, Liu Chuan began to prepare small fried yellow beef.

Liu Chuan took the beef out of the freezer.

Ready to start making small stir-fried beef.

Small stir-fried yellow beef.

A classic meal.

The beef has a tender texture and a spicy and delicious taste.

People can’t stop eating it.

It’s a rice killer.

But delicious dishes.

Practices tend to be more elaborate.

What’s more, the system rewards the perfect level of small fried yellow beef.

Usually beef dishes.

If you are not careful, you will do it old and hard.

It’s a bit of a sweat to eat.

The key is not yet delicious.

Liu Chuan took a sharp knife and removed the fascia in the bovine loin.

Try to remove the fascia of a squid before.

So now remove the fascia of the cow loin, Liu Chuan is also handy.

Because these fascias harden when heated.

Beef is not easy to chew, and to a large extent, it is these fascias that are responsible.

After removing the fascia.

Liu Chuan held a kitchen knife.

Cut these beef tops into thin slices of about three millimeters.

Beef fiber is relatively coarse.

It is not easy to bite off with teeth.

So top wire cut.

Cut off all the fibrous tissue of the beef.

This way good beef is delicious and does not bother teeth.

The taste will also become tender.

Liu Chuan put the cut beef into clean water and grabbed and washed it twice.

Wash the blood out of the beef.

Then squeeze the moisture. Place in a pot and start marinating.

Add some old soy sauce to the pot.

A little fuel consumption.

Half a teaspoon of pepper and a little bit of dark soy sauce for coloring.

Stir well by hand, then start adding green onion and ginger water to the top.

The so-called green onion and ginger water.

It is to cut the green onion and ginger into strips and soak it in cool white for a period of time.

Let the flavor of green onion and ginger blend into the water.

Such water is called onion and ginger water.

But you can’t add too much green onion and ginger water at a time.

After adding.

Liu Chuan stirred the beef in one direction.

Increases the peristalsis of beef.

Let the green onion and ginger water gradually absorb by the beef slices.

This not only makes the beef fillets tender.

At the same time, it can also effectively remove the fishy smell in beef.

When the beef in the bowl starts to get sticky and sticky, add the green onion and ginger water again.

Continue stirring.

Wait until the beef becomes moist and not sticky.

Liu Chuan adds an egg white.

Then continue stirring.

Egg whites add to the tender taste of beef.

It is an essential ingredient in marinated beef.

Then add a handful of cornstarch.

Cornstarch locks in moisture on the surface of beef.

Makes the beef more tender.

Continue to grasp and mix well.

Finally, drizzle in half a spoonful of cooked oil.

This allows the beef fillets to slip quickly when the oil is over.

Just when Liu Chuan was marinating beef.

Yi Yong saw Liu Chuan’s method of marinating beef.

It seems to be a little different from the ordinary chef’s practice.

Then he asked, “Boss! I see why don’t you put cooking wine in your marinated beef? When you marinated the chicken just now, why did you put cooking wine again? This is a little different from what I did when I looked at the teacher before. ”

Liu Chuan’s work in his hands kept stopping, and he replied: “This is because cooking wine has a fermentation effect, and putting it in beef will cause fermentation and dehydration of beef, resulting in dry and woody beef.” Generally, the chef will put cooking wine in the marinated beef, which is actually wrong. When you look at some master-level cured beef. None of them put cooking wine. ”

Yi Yong heard Liu Chuan’s answer.

It suddenly dawned on me.

I feel like my chef school is in vain.

It’s not as good as learning from the boss.

Until now, Yi Yong has not discovered that there is any culinary knowledge that Liu Chuan does not have.

Yi Yong continued to ask with the idea of asking without shame: “Then boss, what other seasoning can’t be directly put into beef?” ”

Liu Chuan: “Table salt.” The salt will dehydrate the beef, and the raw meat will become woody after it is released. ”

Yi Yong knew that there were still many ways to marinate beef.

Liu Chuan put the beef in the refrigerator to marinate.

This makes it easier to collect moisture into the beef’s fiber.

The resulting meat will be more tender.

Marinate the beef.

The chicken in this pot is almost marinated.

Liu Chuan grabbed a handful of cornstarch and put it in the basin.

Grab and stir.

Allow the starch to coat the chicken nuggets well.

This locks in moisture.

At the same time, it also makes the chicken nuggets taste tender and smooth.

After grasping and mixing well.

Pour the chicken pieces into a copper basin.

After tiling evenly, put it in the steamer that has been gassed.

Start steaming.

Liu Chuan saw this originally small steamer.

After putting in a pot of chicken.

There are not many places left.

It seems that it is very correct to think about buying an extra steamer.

After Zhang Shuqun finished all the work.

Just go to the kitchen.

Sniffed: “Boss, is there steamed meat in the cabinet?” It smells good. Is it a new product to be launched? ”

“I steamed some chicken and we will have an employee meal later. You can taste it first, and if it is delicious, I will consider whether to make it new. ”

In fact, Liu Chuan also has a concern.

That is, after all, this is an excellent grade soy sauce steamed chicken.

There is still a distance from the perfect class.

Seriously, make steamed chicken with soy sauce at a food festival.

Wouldn’t it be too risky.

If it damages the signboard of Liu’s restaurant.

Then he would rather lack a main dish, he will not serve this steamed chicken in soy sauce.

Zhang Shuqun and Yi Yong did not know what Liu Chuan was thinking.

Just looking forward to the chicken inside the steamer.

Zhang Shuqun: “The boss’s cooking must be delicious.” In the days I came to Liu’s restaurant, I haven’t eaten anything bad. ”

Liu Chuan looked at the time.

Here we start preparing the green and red peppers to make the stir-fried yellow beef, as well as green onions, ginger, minced garlic and other ingredients…