Chef Chat Group

Labor is cheap, individual vendors in a large number of vegetable markets are the mainstream, and hot fresh meat that is freshly killed is the mainstream.

When the market gradually enters the sales channels of shopping malls and supermarkets, it will basically replace individual zero-harm vendors.

In the future, meat brand merchants will replace retail investors with zero harm. After that, it is inevitable to sell meat in an industrialized and standardized manner.

Frozen meat that has been frozen for a long time, as low-end meat, cannot be sold at a high price. Therefore, if meat brands want to sell at a higher price, they must find a gimmick concept. Meat) is the conspiracy method of these giants.

Acidification and aging are often coherent actions in beef processing.

After more than one day of aging time, it will become tender and decompose - part of the egg, and become a more delicious substance.

In fact, in human cooking, most of the umami taste is obtained by decomposing protein.

For example, soy sauce produces umami taste, which is the decomposition of plant proteins of soybeans and other raw materials by microorganisms.

"Treat the inside of the leg first!" Liu Xing cleaned the blood on the surface of the beef shank, and then put it in permanent water. Sichuan salt.

Add ingredients for stewed beef—star anise, cinnamon, kaempferen, fennel, peppercorns, and dried chilies, and wrap them into a marinade bag with cotton gauze. Cook on high heat for 40 minutes, remove from heat, and continue to smolder until cooled.

After cooling, pick up and remove the water, and slice the beef shank.

It is also the simplest white brine.

Basically, white bittern does not need to marinate the stewed meat, but only uses the stewed ingredients to cook the ingredients.

And a lot of dishes need brine ingredients as raw materials for further processing.

Therefore, white bittern can be regarded as a general formula.

The ingredients that are brine can be used as semi-finished products and can be processed into different dishes later.

Chilled sliced ​​beef shank to serve as the main ingredient.

Add chopped coriander, appropriate amount of Sichuan salt, dry chili powder, pepper powder, crispy minced pepper, fried peanuts, cooked sesame, and stir well! "The simple and unpretentious dry beef is ready!" Liu Xing watched When I saw the finished product, my saliva flowed out. When I was a child, other friends ate spicy strips, and my grandfather directly made dry beef instead of spicy strips.

When I was not sensible, I felt that my family didn’t love me, and I didn’t buy spicy strips for myself. In fact, no matter how I thought about it, my family felt that junk food like spicy strips, what’s worth eating? If you have cooking skills, you can make some by yourself Wouldn't spicy dishes be more delicious than spicy noodles as snacks?

Chapter 417

The term "dry mix" in Sichuan cuisine means that the marinated and sliced ​​lo-mei is used as a raw material, and then chili powder, pepper powder, fried peanuts, cooked sesame, etc. are added, without or with a small amount of oil. Stir evenly, and you can make a dish. The cooking skills are mainly two kinds of stewed and dry mixed.

Brine, the simplest white brine process. It is the addition of a brine package in the process of watering.

It can be said that most of the lo-mei stalls can make the taste of the lo-mei better if it is not for the old stewed soup that has accumulated over the years and has a unique technology.

Otherwise, ordinary families can make the simplest white stewed meat by themselves, and add a stewed material during the meat process. It is also a white stewed process.

Without the marinade package, it is boiled in vain.

Brine, in the cooking technique, increases the use of spices.

Compared with complicated stir-frying, it also requires a lot of knife skills and spoon skills. This kind of boiled meat is a very simple skill for anyone. Stir well. Friends who like to eat both braised meat and spicy food will be more happy! "Well, it's delicious! It's delicious!" Liu Xing couldn't help nodding. The dry fragrant box is spicy. This kind of taste is no better than those seasonings. The entry-level spicy strips are naturally a hundred times more delicious. I can’t figure out why I wanted to eat spicy strips instead of dry mixed beef when I was a child. Of course, the quality of the beef used by Liu Xing is also a key factor. .

The beef I ate when I was a child is the old cattle slaughtered in ordinary villages.

After the cattle are too old to cultivate the land, the farmers sell them and ask the butcher to kill them for beef.

Those kind of old scalpers, killing and eating meat are only incidental value. In fact, when Liu Xing was young, the degree of mechanization in the countryside was not high, and it was very common to use cattle to plow the land.

Even in the 21st century, some mountains, slopes, and areas that are not suitable for intensive use of machines for large-scale cultivation, cattle have not completely disappeared.

Although farm cattle are also beef, they are far inferior to professionally bred Tajima cattle.

Tajima Beef is a breed of beef cattle that was improved for food purposes in modern Japan.

All kinds of poultry meat, pork, dairy cows and the like in the Japanese market are mostly real good-bred ingredients. There are not many ingredients. Wagyu belongs to the ingredients that Japan can get. overseas.

However, the United States still obtained the Wagyu breed later, and crossed with Angus cattle in the United States to breed American mixed-blood Wagyu. Veteran, is still the gospel.

After owning Wagyu breeds overseas, the Japanese Wagyu market was once hit.

However, then Japan began to cultivate some high-end breeds led by Kobe Wagyu, but they were not affected. However, similar to Moutai, the price was continuously raised to improve the division. After the price rose to the most expensive in the world, the reputation became more and more Higher and higher, more and more in short supply.

Being able to use Tajima beef for cooking is as extravagant as using Moutai as a cooking wine. "Using Tajima beef for dry-mixed beef, I guess this kind of thing is also my original invention!" Liu Xing couldn't help revealing- Silk proud.

Dry mixed beef is Sichuan cuisine, and the beef varieties used in Sichuan cuisine are generally common beef varieties in China.

In view of the fact that in ancient China, the killing of cattle was not very advocated. It is not bad to have beef to eat. Appreciating different types of beef and analyzing which kind of cattle is more delicious, this kind of thing, in the eyes of the ancients, is not a heinous thing. Therefore, The cooking properties of most of the beef in Sichuan cuisine are not as particular about the choice of beef ingredients as pork, chicken and other meat that are specially raised for slaughter. At the same time, Tajima cattle are a breed of cattle that were only cultivated in modern Japan. For a long time, what is rare is the most expensive. It is hardly exported outside Japan, and the local slaughter is raised locally, and it is mainly supplied to a few restaurants.

Therefore, it is estimated that it is difficult for Chinese chefs to obtain Tajima beef to make dry mixed beef.

Liu Xing can freely squander Tajima Niu to conduct cooking experiments. If the news spreads, the whole world will probably feel the same with chefs -- see you soon!

Dry mixed beef, using only 200 grams of beef hamstring.

Less than a tenth of a hind hamstring was used.

Afterwards, Liu Xing started to make a fuss again. The stewed beef shank was used as the raw material - covered beef! The covered beef in Sichuan cuisine is completely different from the Japanese common beef rice. It comes out with beef. In addition, there are not many similarities. The so-called beef topping is not rice topping. The popular topping plate in Japan is learned from the Tohoku. After the war, a large number of Japanese soldiers and expatriates returned to Japan. Among them, beef topping Rice is a common street food in Japan after the war. Because it is cheap and delicious, and the quantity is large, and a bowl can solve the meal, it is welcomed by many ordinary diners.

Cover the beef plate, cover the cooked beef and soup on the surface of the rice.

In this way, the beef under the plate.

It will increase the appetite of diners.

Covered beef is actually quite different from covered beef plate.