In terms of cuisine, there are many dishes that are relatively similar.

For example, back to the pot meat and salt-fried meat in Sichuan cuisine, such as fried chicken in sauce and kung pao chicken in Shandong cuisine.

These dishes have the same ingredients and similar recipes, and are considered famous sister dishes in the culinary world.

And now He Guoan is going to make fried shredded tenderloin, which is the same as shredded pork in Beijing sauce, and it is also a sister dish.

There is a high degree of similarity in the method, but because of the different seasonings used, there are two completely different flavors.

Regarding He Guoan's choice to make fried tenderloin, Xu Zhuo was not surprised.

As a native of Beijing, it stands to reason that when you go out, you should make shredded pork with Beijing sauce to be more in line with your identity.

But in Yangzhou, which advocates lightness, making shredded pork with Beijing sauce will inevitably give people a feeling of being out of place.

And in the consistent perception of southerners, the dishes in the capital don't all rely on a spoonful of sauce, eat fried noodles with sauce, make fish-flavored shredded pork and put sauce, even if you eat shabu mutton, you can't leave the sauce.

What else is there besides sauce?

At this time, if He Guoan made a dish of shredded pork with strong flavor and strong color, it is estimated that the school staff will not be shocked, even if it tastes delicious, they will also attribute it to the sauce.

So He Guoan chose a slippery fried tenderloin without sauce.

This dish is a good Lu cuisine dish, and making this dish also has the purpose of proving that he is the successor of Lu cuisine.

After all, Xu Zhuo had a conflict with the Ge family's so-called Beijing cuisine before, although He Guoan was also a person of Beijing cuisine at that time, but now that he has separated from the Ge family, his identity naturally has to be restored to the level of the successor of Lu cuisine.

There is really no such thing as simplicity in the adult world, and even if you cook a random dish, you have to consider all kinds of factors.

At the Culinary Institute, it's easy to think about cooking.

Push through a classroom and you'll find at least one professional cooktop and a full set of kitchen supplies, as well as the condiments and spices that are commonly used in the kitchen.

It's very complete.

However, now that the school has entered the summer vacation, all the kitchen utensils and condiments in the classroom have been stored in the warehouse, and only the stove is covered with a bag because it cannot be moved.

Now that He Guoan is going to cook, he must prepare everything.

Soon, a clean classroom was cleaned up, the stove was cleaned, all kinds of kitchen utensils and condiments were ready, and a piece of tenderloin weighing about two catties was prepared.

In addition, various side dishes such as green onions, ginger, garlic, and coriander are also available.

It is estimated that they don't know what kind of side dishes He Guoan will use for stir-frying, so they bring a basket directly from the cafeteria.

He Guoan is not a person who twists, and he started making after coming to this classroom.

He habitually boiled a pot of water and cleaned all the kitchen utensils before he began to make it.

From this alone, it can be seen that He Guoan is an extremely cautious person.

However, the Culinary Academy wants this kind of talent, so the more cautious He Guoan becomes, the more welcoming the leaders of the academy will be.

After everything was cleaned up, He Guoan began to cook.

The first is to cut the tenderloin.

He wiped the knife twice with a spatula, and then said: "Under normal circumstances, a standard plate of tenderloin shreds will use four taels of shredded meat, but there are many of us today, so I will try to cut as many as possible for everyone to taste." ”

With this opening, the style of the old chef in the capital came out.

Chefs elsewhere rarely compare the amount of meat in a dish.

But the chefs of the capital have a tradition of this.

The catering in Beijing has been very competitive since ancient times, not only to pursue taste and plating, but also to benefit the people, so how much shredded meat is in a dish, the chefs in Beijing have kept in mind.

Of course, this also has something to do with the publicity in the store.

In the past, the living conditions of the common people were poor, and finally the next time the restaurant must choose a more affordable restaurant to eat, so the guys in front of us will shout, we will use a few taels of meat or something for a plate of shredded meat here.

Are there really that many? Not necessarily.

It's just a form of propaganda.

Nowadays, in many old restaurants in Beijing, when ordering, the waiter will also explain how much meat is in the dish, so as not to waste the customer's order.

This kind of restaurant is generally more affordable, retains the rules of the old state-run hotel, and is the first choice for many people to eat.

But there are also some restaurants where the portions are surprisingly small.

Not to mention four taels of shredded meat, Xu Zhuo estimated that he would pick out the side dishes, and two taels of shredded meat would be enough to choke.

When he was thinking nonsense, He Guoan was already holding a kitchen knife and began to cut meat.

To cut the tenderloin, first remove the fascia on the surface, then lay the kitchen knife flat and gently slice it down from the top to slice the tenderloin into thin slices.

Then stack the slices of meat on top of each other and cut into shreds.

Chefs who are a little more skilled in knife skills can make the meat slices from beginning to end when slicing the meat, so that the meat slices will not break in the middle, and the thickness of the meat slices can be consistent.

Now He Guoan is like this.

He first cut the tenderloin into small pieces about ten centimeters long, and then used a kitchen knife to start slicing from the top, and when he got to the end, the blade was slightly staggered downward, adjusting the angle of the tenderloin, and continuing to slice forward.

It didn't break until all the pieces of tenderloin were opened.

Not to mention anything else, this knife work has already embarrassed 90% of the people present.

And the remaining ten percent, naturally, Wei Junming and Zheng Guangyao, as for Boss Xu, when he didn't learn the relevant skills, he couldn't do this.

Shredding the tenderloin, not the thinner, the better, at least in the three dishes of shredded pork in Beijing sauce, stir-fried shredded tenderloin and shredded fish-flavored pork, the tenderloin should be cut into two thick shreds.

The so-called two thick silk is three millimeters square of shredded meat.

This thick shredded meat will not grow old when it sees fire, nor will it fall apart when fried, so it is the first choice for stir-frying tenderloin.

But don't look at this meat can't be cut to the thinnest, but it's still very knife-like.

It's hard to keep all the shredded meat at this level, and only half of the chefs present were able to do that.

Xu Zhuo is naturally on the list, after all, he has the skill of fish-flavored shredded meat.

The slices of meat are cut and stacked in sections, and then He Guoan finely cuts the slices into even shreds.

After cutting, put the shredded meat into the water and wash it by hand for one minute to wash out the blood in the shredded meat.

Then use the handle to drain the shredded meat and place it in a basin.

Next, starch the shredded meat.

Drizzle in some cooking wine, then sprinkle a teaspoon of salt, stir a little, then add some egg whites and sprinkle two handfuls of dry starch.

Whip the shredded meat with chopsticks to starch the shredded meat.

Then set aside for marinating.

While marinating, He Guoan began to cut shredded green onions.

Don't underestimate the shredded green onions, in the eyes of the masters, this is also a very exquisite knife step.

Ordinary people cut shredded green onions, as long as the green onions become shredded, there is no requirement for size or anything, after all, it is a dish, not a work of art.

But if you are a master of cutting shredded green onions, if you still have to cut them so casually, how can you show your cooking skills?

So......

If you want to show a high level, you really have to follow the routine of the artistic style.