A gourmet master who started by visiting restaurants

This peak experience is what Tang Tao is sure of.

The place for frying noodles was outside. Tang Tao walked to the stove and did not start immediately. Instead, he began to check all the ingredients around him.

Beef, onions, leeks, bean sprouts, and rice noodles are all ready-made.

However, Tang Tao did not pick up the pot immediately. Instead, he put on gloves and began to spread the rice noodles, and explained the reasons for this operation to the fans in the live broadcast room.

"To make a good dry-fried beef river, the first step for a master chef to teach his disciples is to tear the rice noodles. Although these rice noodles are originally in strips, in fact, when put aside, the rice noodles easily stick to themselves. stand up."

Listening to Tang Tao's words, Uncle Li couldn't help but look at Rong Ji beside him.

Because he also learned this first step, but he simply omitted the first step a long time ago.

After tearing up the rice noodles, Tang Tao checked the marinating condition of the beef and started to cook it.

Use a cooking broom to clean the wok, turn on high heat to heat the wok, and then scoop in a spoonful of cold oil.

"The cold oil in the hot pot is used to slide the pot. By doing this, when the beef is over-oiled, it will not stick to the bottom. The scientific principle can be understood as the gaps between the molecules will become larger after heating. At this time, put in the cold oil Oil, fill the gaps, and the sticking situation will improve."

It has to be said that although Tang Tao was explaining, his work did not stop.

As Tang Tao said, the cold oil put into the hot pot is just for sliding the pot. After sliding the pot, Tang Tao pours out the oil, adds the cold oil again, and then heats it.

After the oil temperature rose, Tang Tao added the beef.

"This process is called over-oiling. To make the beef soft and tender, the degree of over-oiling needs to be well controlled. The purpose of over-oiling is to lock the juice in the beef, but over-oiling cannot fully cook the beef. Fry it until it’s cooked, so that when it’s fried, it’s easy to over-fry it accidentally.”

Tang Tao fished out the discolored beef from the oil pan. After pouring out the hot oil, Tang Tao skillfully poured out the hot oil in the pan, leaving only a small part of the hot oil.

The next step is fried rice noodles. This step can be said to be the most difficult part of dry-fried beef river. It not only tests the heat, but also tests the skill of spooning.

But in fact, this spoon skill is not only reflected in the pot and spoon.

Tang Tao pulled out a pair of chopsticks. The chopsticks were placed in a kitchen utensil tube at the back, but no one seemed to have ever taken them out and used them.

Rongji narrowed his eyes slightly when he saw Tang Tao take out the pair of chopsticks.

"When it comes to stir-frying beef, it's best to use chopsticks. Of course, those who don't have enough skills can still use a spatula."

Tang Tao picked up the rice noodles with a pair of chopsticks and put them into the pot.

When frying rice noodles, time is very important, and technique is also very important. At this time, Tang Tao no longer explained, but concentrated on frying rice noodles.

The white rice noodles look crystal clear, then add green onions, white chives, soybean sprouts and stir-fry together.

The advantage of using chopsticks is that each piece of rice noodles can change in the pot, so that the degree of heating of the rice noodles in the pot is almost the same. The most important thing is that the rice noodles are not easy to break. If the rice noodles are broken piece by piece, the experience will be Oh no.

Next, we will release light soy sauce and dark soy sauce.

Light soy sauce is used for seasoning, and dark soy sauce is used for color. Both are indispensable.

Dry-fried beef river noodles pay attention to the uniform color and taste of each rice noodle. Too much soy sauce will make the flavor too strong, and not enough soy sauce will make the flavor too bland.

Moreover, the bean sprouts and chives added inside must also remain refreshing and have no smell, then it will be considered perfect.

Scoop up a spoonful of soy sauce and pour it on. Under the stir-frying with Tang Tao's chopsticks, the color of the soy sauce blends with the rice noodles. The color of each rice noodles is very even.

Then throw the previously oiled beef into the pot again and stir-fry.

This stir-frying process still does not allow the rice noodles to stick to the pot. You only need to stir-fry the six-cooked beef slices until they are eight-cooked, and then dry-fried the beef river is ready.

Not only does steak need to be cooked when cooked, dry-fried oxhe also doesn’t fry the beef until it’s fully cooked, because fully cooked beef has a big drawback, which is that it loses its smooth texture.

And now the eight-mature beef slices are just right, smooth and refreshing.

After putting the fried beef on the table, Tang Tao took out a pair of disposable chopsticks and handed them to the man in the white vest.

"Eat it with the eyes of an old eater and see how this plate of dry-fried beef river is."

Looking at the uniformly colored plate of dry-fried beef river with a strong aroma of beef, the man in the white vest swallowed involuntarily.

Jin Zhe, on the other hand, focused his camera on Gan Chao Niu He.

"This looks so good, so good. I really want to try it, brother! Give me the address and let me go explore it!"

Before the barrage had passed, the previous level 40 user silently fired a rocket at Tang Tao. In his eyes, Tang Tao had actually made perfect fried noodles. As for the taste, they couldn't eat it anyway. , this stir-fried rice noodles will greatly increase your appetite just by looking at it.

However, at this time, because of this rocket, more and more people poured into the live broadcast room, and the number of people in Tang Tao's live broadcast room began to increase.

But newcomers have missed the best part, but for netizens, the excitement has just begun.

The man in the white vest didn't take the chopsticks immediately. Instead, Rong Ji took a pair of chopsticks from somewhere, picked up the rice noodles and put them in his mouth to chew carefully.

At this time, someone suddenly said on the barrage: "Look, the plate of rice noodles you just picked up has no excess oil or soy sauce, and the color of each rice noodles is even and consistent!"

"Yes! It's exactly the same as when Teacher Tao explained it before!"

"I really want to try this beef."

Rongji picked up a piece of beef and chewed it carefully. With every bite, the tender beef juice splashed in his mouth. The taste of the beef was naturally needless to say, because it was made using his own marinating technique, but The taste really gives people an amazing feeling.

Rong Ji's hands trembled slightly. He handed the chopsticks to his son, Uncle Li, and glared at him.

"Hmph! Look at you! You have been a fan for so many years, but the experts have seen it and taken advantage of it. How dare you do things under this sign! Someone, come with me and tear down this sign!"

With that said, Rong Ji waved to the waiters and asked them to bring the ladder over and prepare to take down the sign.

But Tang Tao seemed to turn a blind eye. He took the fried noodles and handed them to them in white vests.

"Come on, have a taste and see if the refrigerator made by me, an engineer, is cold enough."

Barrage: "I have to say that Teacher Tao is really handsome, especially his attitude that is neither humble nor arrogant. I like it very much. I deserve a reward!"

Suddenly there were a lot of people buying gifts.

"It should be rewarded!"

"It should be rewarded!"

"It should be rewarded!"

Then the man in the white vest and several friends also picked up chopsticks and tried to eat. Even Uncle Li, who was scolded, couldn't help but take a bite.

When he finished eating, he walked to Tang Tao with his head lowered.

"I'm sorry, I'm too arrogant."

"You're not sorry for me. What you're sorry for is your regular customers. Just cook every plate of noodles from now on." Tang Tao's goal has been achieved. He asked Jin Zhe to calculate the account directly based on the price of the dishes and then settle the bill. Leave.