Gourmet Beast Tamer

Chapter 117 Orange Peel

After taking out the orange peel, Qin Lang didn't pay attention to the slightly surprised looks from everyone in the room.

He calmly took the beef tenderloin from the iceberg behind him.

Tenderloin?

Fu Xing had a look of interest in his eyes.

After Lake showed off such amazing fire beef, he looked forward to Qin Lang's cooking even more.

Seeing that Qin Lang was using the beef tenderloin part that he had used to cook the beef tenderloin with smooth eggs last time, Fu Xing's anticipation rose again.

The beef tenderloin with smooth egg does not use orange peel, Fu Xing is sure of this.

So what Qin Lang brought this time should be a brand new beef tenderloin dish.

Qin Lang, who had surprised him last time with the beef tenderloin, would he bring a new surprise this time?

He was looking forward to it.

After taking off the beef tenderloin, Qin Lang did not start taking action immediately, but handed the beef tenderloin to Dan Bao who was standing aside.

As Dan Bao began to blow on the beef tenderloin, many of the Yuling chefs who recognized his cooking skills instantly showed envious expressions.

Food skills·full of freshness.

Just as Qin Lang was greedy when he saw the cooking skills of other food spirits, many Yuling chefs were also very greedy for the fresh food skills.

The low-temperature preserved beef tenderloin maintains its freshness to the greatest extent, but how can it compare with the freshness that is adjusted to its peak state?

While Dan Bao was processing the beef tenderloin, Qin Lang cut off some of the white part of the orange peel with a horizontal knife, and then cut it into thin strips of orange peel.

Sprinkle the cut orange peel with salt and mix until it becomes slightly soft, then squeeze it tightly and squeeze out the water, add honey, mix well and set aside.

"Gulu~"

Done!

At the same time that Qin Lang turned around, Dan Bao had already controlled the processed beef tenderloin with his thoughts, and slowly landed it on the chopping board.

Beef cooking begins!

When Qin Lang's eyes fell on the beef tenderloin, the eyes of all the guests present also fell on the beef tenderloin.

They all wanted to know what Qin Lang would do.

“Tuk tuk tuk…”

There was a rapid sound of a knife falling quickly after Qin Lang picked up the kitchen knife.

Large pieces of beef tenderloin are quickly cut into long and thin shreds of meat in a few breaths.

The neat movements were pleasing to the eye, but considering that the young man in front of them had cut tofu as thin as hair, no one in the audience was too surprised by the knife skills he displayed at this moment.

Put the shredded beef into a bowl, add a small amount of baking soda, stir evenly, then add salt, sugar, oyster sauce and dark soy sauce, stir vigorously, then add water and egg white and continue stirring until the water is completely absorbed by the beef. .

Seeing Qin Lang's actions, many of the imperial chefs in the field looked thoughtful.

Their cooking skills are not bad. Even if their cooking techniques are different, you can still understand their intentions by watching other Yuling chefs cook.

"Do you use baking soda to treat beef..." Fu Xing touched his chin, with a somewhat thoughtful look on his face, "Beef is quite acidic, so use something alkaline to neutralize it?"

This was a method he had never thought of before.

As for how much improvement this method will bring to the beef, I believe Qin Lang's next cooking will give him the answer.

Not far away, Reike was also concentrating on Qin Lang's movements. His pupils shrank slightly after seeing Qin Lang's skillful and fast grabbing movements.

He had a feeling that this grabbing action was not simple.

Watching the beef gradually absorb the water during the mixing process, a look of surprise appeared on his face.

It was just as he thought.

This grabbing and mixing has a purpose.

The image of water gradually filling up the meat of beef tenderloin instantly appeared in his mind, making the already loose and tender meat even more tender and smooth.

This is a skill that Reike has never mastered. Seeing Qin Lang perform it now, he looked surprised.

After I go back, can I try it myself?

Lake only used it for a moment, and five or six dishes that could use this technique flashed through his mind.

Qin Lang didn't look up, and he didn't know that the Yuling chefs in the room had already figured out a lot just from the marinade he added and the movements of mixing.

Even if he knew, he wouldn't mind.

Because he also gained a lot from the previous cooking by other Yuling chefs.

Equivalent exchange.

After the water and egg white were completely absorbed by the beef, Qin Lang added cornstarch to the beef, briefly scratched it, and then put it into the refrigerator nearby.

"Spicy."

After closing the refrigerator, Qin Lang called out.

"Chaka!"

clear!

Lala, who was waiting on the spot, nodded, and then invisible power emerged from his body and enveloped the beef tenderloin in the refrigerator.

After noticing this scene, many of the imperial chefs in the scene showed envious expressions.

Cooking speeds up!

This food skill is one of the seven most ideal food skill combinations for any Yuling chef.

Thinking of Qin Lang's fresh food and accelerated cooking, many of the Yuling chefs had expressions that looked like lemons.

While the spicy food began to speed up the refrigerated beef tenderloin, Qin Lang also started new preparations.

He took the millet pepper and coriander that Dan Bao had processed again, quickly cut them into sections and set them aside for later use, and then started making the sauce.

coming!

Everyone's eyes were once again focused on Qin Lang's hands.

Seasoning is important for any dish.

Different Yuling chefs have completely different habits of using seasonings.

Some prefer a certain seasoning and add it to any dish, while others never use a certain seasoning and instead use other seasonings to achieve similar effects.

There are also Yuling Chefs that have fixed seasoning ratios.

Therefore, for other Yuling chefs who have regarded Qin Lang as a strong person on the same level as them, how Qin Lang seasoned his food has great reference value.

A spoonful of rice wine, a spoonful of light soy sauce, a spoonful of sesame oil, and a little salt.

This extremely simple seasoning ratio made many people in the audience look forward to Qin Lang using more than a dozen seasonings in this step, and even Chef Yu Ling, who used a secret recipe, looked disappointed.

But soon, the disappointment on their faces turned into more expectant looks.

Because after Qin Lang put the sauce aside, he took out the spicy beef tenderloin that had been accelerated and refrigerated from the refrigerator.

At this moment, the surface of the beef tenderloin is cold and cold, but the internal meat structure has been more closely combined with the moisture eaten.

This process is similar to waking up the noodles during the kneading process.

Heat the oil to 50%, add the beef directly, then slowly and steadily rotate the spatula in your hand to separate the shredded beef from each other.

As the aroma of beef inspired by the hot oil gradually filled the open air venue, Qin Lang raised his hand and fished out the shredded beef that had completely turned into an attractive light gray color and shone brightly in the sun.

Then, directly add the millet pepper, shredded orange peel and the recooked shredded beef to the pot where the shredded beef was cooked in oil.

Stir-fry, add the sauce, and finally add the coriander.

Remove from the pan.

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