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Liu Xing and Mito Yumei glanced at each other, and then started to do it at the same time! Compared with Mito Yumei, who chooses butchered beef, Liu Xing kills it now! For chefs, butchering is also a technical job! A chef who can't even kill a chicken is obviously very unprofessional.

"Brother chicken, let me borrow your body!" Han Guang-gang cut the chicken's neck with a kitchen knife, "Because you are a rooster and have no value in laying eggs! But don't worry if you let J. Also! "Cluck 0 was held by Liu Xing with one hand, and cut the neck with one hand to let the blood out. This silky chicken walked very peacefully. I hope that there will be no chef in heaven. After that, I will start to process the food...-pluck the hair and clean it.

After that, put it into the pot, pour cold water, add scallions, ginger slices, dried chilies, and dried peppercorns, and boil on high heat to remove the fishy smell. After the water boils, turn the heat to low and add 20 grams of Sichuan salt.

Cook on low heat until it is half mature, turn off the heat, cover the pot, stand between the chicken and the soup, and wait for it to cool down for later use. While the whole chicken as the main material is waiting for it to cool down for later use, Liu Xing begins to prepare other seasonings— Sichuan salt, soy sauce, white sugar, pepper powder, sesame oil, red oil, white art hemp, peanuts Liu Xing will fry the peanuts and art hemp separately for later use. Mix Sichuan salt, white sugar and soy sauce, pour in the fried peanuts and Bai Yima's sesame oil (when the chicken soup is cold, add the chicken broth, and the seasoning will be almost the same). "What is he doing?" Although Mito Yumei claims to be a meat expert, in fact, he mainly specializes in beef.

Other meat dishes, may not know all.

In particular, she may not know all of the niche Chinese cuisines.

The dish that Liu Xing is preparing is actually not a niche dish for Sichuan chefs.

However, for chefs who are not specialized in Chinese cuisine and are not mobile bookshelves, living encyclopedia-level academic masters, it may not be so easy to come up with the name of this dish in an instant!

Chapter 394 The Battle Between Kobe Bifuteki and Bangbang Chicken

Although Mito Yumei paid close attention to Liu Xing's progress from time to time, she did not make any mistakes in her own cooking.

Because what she cooks is exactly what she is good at, and it is also the most classic western food—steak! Almost any western restaurant will have a classic steak! The most famous steak is the French steak bifteck. After it was introduced to Japan, it became The bifuteki! Japanese style is mispronounced, resulting in a spelling error.

The spelling is wrong, but some Japanese-style western food has appeared. The cooking method is derived from Western food, but it has been localized to a certain extent.

One of the biggest features is that the meat of the top steak recognized in the Japanese market is not imported steak, but Japanese Honshi Wagyu.

Big Bifuteki.ifuteki-. ...Wagyu beef from different origins! Among them, Huhe beef is regarded as the top beef by the Japanese western food industry by default! Even some top beef imported from Europe and the United States, the price is far inferior House Wagyu. House Wagyu are expensive mainly because of their scarcity.

And on the market --.. a large number of household bifuteki, in fact, are pretending to be imported frozen beef.

Usually diners, easy to fool.

Giving her ordinary beef, she thought she was eating top-quality Towagyu, and she paid the price of Towagyu! Mito Yumei is one of the few who can easily get AS-grade beef from real Towagyu! Because, she Home is the method of making steak from the largest beef supplier in Japan, and any western restaurant is similar.

First it is marinated with spices.

Mito Yumei uses salt and pepper pickles instead of black pepper.

It is the simplest Italian cooking method, frying in a pan.

When frying, lightly cut a few knives on the front and back of the beef with a knife to make it easier to fry.

Because Japanese-style wagyu steaks are fried, I like to cut the meat into thin slices.

The cut is far thinner than the steaks of chefs in western restaurants, so the frying time is also shorter.

Fry right side for 45 seconds, flip over and cook for 15 seconds.

After that, turn off the heat and use the remaining heat of the pot to continue frying until it is medium cooked.

Mito Ikumei took a needle, pierced the inside of the steak, touched it with his lips, and felt the temperature through his lips. He knew that it was a textbook-like temperature, and the temperature in the center of the meat was not too much, it was exactly 65 degrees! More than 65 degrees temperature, the meat tends to dry out and become woody.

Therefore, after the central temperature is 65 degrees, turn off the fire and use the remaining temperature to cook, which can ensure the taste of the meat just after that, put the beef on a plate, and then use the remaining temperature of the pot to fry water celery and add it to the plate for decoration.

Afterwards, garlic juice is squeezed into a plate of soy sauce to make a garlic sauce, and the sauce is poured over the surface of the beef.

"Success!" Mito Yumei said, 'My cooking is done! On the platform.

Ms. Notary, my mouth is already watering! From her point of view, this bifuteki is absolutely authentic! Not to mention the cooking skills, but the top beef ingredients themselves are very delicious and worth looking forward to delicacies.

Liu Xing sniffed it, and felt his index finger twitch.

It's not the other party's cooking skills, it's just this kind of beef, which seems to be better than the one he usually buys in the market.

"I'll be ready soon, you can serve first!" Liu Xing touched the lid of the pot, feeling that the chicken and chicken soup that had been boiled before were almost cold.

You can go to the next step at any time! However, the rules of his eating halberd are to respect the opponent and let the opponent go first! This time is no exception! After that, does she still have the idea of ​​eating other meat?" Mito Yumei said proudly, "You have no chance of turning over, just wait to accept the result of failure! Kobayashi Coriander is holding a knife and fork, gentle Put a piece of steak into your lips and bite!

In an instant, the young lady in the workplace blushed and her body twitched continuously, just like her first love boyfriend, playing tricks on her, making her whole body limp and powerless-...Don't do this, I really can't take it anymore...Truly top-notch Wagyu beef, plus excellent cooking techniques.

The taste of this dish exceeded Kobayashi's expectations! It was a real enjoyment, and the cells were cheering, as if they were being pampered by their first love boyfriend.

It can be said that this steak alone must be among the recommended set meals of high-end western restaurants, and the price should not be lower than 5 yen (200 grams) per serving! In a blink of an eye, this steak was eaten by her! I want to have another one, because it's so delicious! As a witness, you can't eat this level of food at ordinary times. They are usually chefs who use very ordinary ingredients and cooking A very amateur food halberd competition.

The certifiers of Battle.net can only choose relatively unpalatable ones, and the side that is relatively unpalatable wins! This bifuteki, which can be recommended for a high-end western restaurant, is actually made by a 14-year-old girl, making Kobayashi Coriander has already judged in advance, and Mito Yumei has won! However, in view of professionalism, we still have to go through the process and taste the dishes of another food halberd participant! "Start! Liu Xing felt that the cooked black bones The chicken, chicken and chicken stock have cooled thoroughly.

After that, pick up the whole chicken and drain the water! Hold a knife in one hand and a short stick in the other, and hold the back of the knife! This is a very famous dish in Sichuan - Bangbangji! Bangbangji is mainly characterized by knife skills. The way of beating the back of the knife with a stick, chops the chicken into thin slices with skin and bone one by one.

Of course, two people can also work together, one with a knife and the other with a stick to hit the back of the knife. This special knife skill makes this dish a name called Bang Bang Chicken! (Students who are not good at knife skills, put water Boiled chicken is cut and torn into chicken shreds, a common practice at home.

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Of course, with Liu Xing's knife skills and internal strength, in fact, there is no need for that great stick to cut the chicken into thin slices.

However, because this dish is called Bang Bang Chicken, if you don’t take out the stick stick and go through the process, it will be easy to be questioned. There is no Bang Bang in Bang Bang Chicken.

Once the chicken is cut, serve it on a plate.

Pour 200 grams of cold chicken broth into the previous condiment sauce, stir the sauce evenly, and pour it over the sliced ​​chicken.

Drizzle in red oil, garnish with some fried peanuts, and sprinkle some white art box.

The whole Sichuan cuisine "bang bang chicken" is enough!...-...what is this?" Mito Yumei felt that he seemed to have seen a very strange dish? The chicken and chicken soup are completely cold, who would like Do you want to eat this kind of cold dish? Bang Bang Chicken! Have you ever eaten it? Wait a minute, the food halberd) witness has eaten it, and I will treat you to it!" Liu Xing said very generously, "Of course, you also want to treat me to it your cow.

There are many chicken dishes in Sichuan cuisine, among which Bangbang Chicken is not only distinctive, but also very inferior.

At first glance, the soup is bright red and suspicious. After eating it once, you will not be able to stop, and you will want it next time! Preface! You don’t know the so-called cuisine, and I want to exchange my top-quality wagyu beef? .--Forget it, wait If you lose, I can generously let you know where you lost!" Mito Yumei still has absolute confidence in her cooking.