These words made Cao Kun immediately think of the experience of the two of them working together to make those lo-mei, and immediately nodded heavily: "Okay, then I'll tell you what I think." ”

Cao Kun makes beef in sauce, in fact, it is similar to the method Xu Zhuo got, which is to marinate the beef tendon meat with light soy sauce cooking wine first, and then marinate it in the pot.

But he didn't know why, although the beef he marinated was also delicious, but he didn't know why, he always felt a little less interesting.

So over time, the sales of the sauce beef in the store gradually declined.

And now that summer is coming, it needs to be paired with other braised meat to sell.

This dealt a serious blow to Cao Kun's self-confidence.

So he learned from the pain and was ready to improve the sauce beef, not to mention becoming the signature of the restaurant, at least the sales volume could not be so crotch-pulling, and now this sales data is too unbelievable.

There was sauce beef made by Cao Kun next to it, Xu Zhuo pinched a slice and tasted it, it tasted pretty good, but that's it.

The aftertaste is insufficient, and the overall taste is thin, without the strength of traditional sauce beef, which makes people feel tasteless at the end.

There are many factors that cause this, such as not enough time to marinate, such as too much time to marinate, and not enough time to soak after marinating.

There is not enough marinade or something, anyway, there are a lot of reasons, Xu Zhuo has never seen Cao Kun make tendon meat, so he can only guess so rashly.

The two chatted about the beef for a while, and Xu Zhuo was originally going to explain the method again and let Cao Kun try it, but Cao Kun had been struggling with his own mistakes, so Xu Zhuo had to change to another plan.

"Brother Kun, I have some experience in this area, why don't I try it once?"

Cao Kun was originally not very hopeful, because Xu Zhuo had never made beef, so it should not be easy to do it rashly.

However, thinking that Xu Zhuo was not inferior to himself in making lo-mei, he watched Xu Zhuo make it with the mentality of trying.

It is said that foreign monks can recite scriptures, maybe they can figure out their own shortcomings by doing it once.

Thinking of this, he nodded and asked Xu Zhuo to try.

There is ready-made beef tendon meat in the store, about ten catties, which has been soaked in water for more than two hours.

Tendon meat is the muscle on the thigh of the cow, this part of the beef is wrapped in a meat membrane, with meat tendons inside, moderate hardness, regular lines, and is most suitable for lo-mei.

Xu Zhuo took the tendons out of the basin, wiped the water on the surface, and then put them on the cutting board to prepare for the knife.

Instead of cutting the meat, you hold the kitchen knife with your hand, raise the front half of the knife, and then lift it up and shoot it down, so that the tip of the off-duty part of the kitchen knife is stuck on the tendon meat.

You don't need to pierce it too deeply, you can pierce it, so that whether it is marinated or marinated, the flavor can quickly soak into the meat.

Generally, the kitchen knife used in the family is a chopping knife, that is, the front half of the kitchen knife is relatively thin, suitable for shredding and slicing, and the second half of the kitchen knife is thicker and heavier, which is suitable for cutting some fascia or small bones.

Of course, in the special kitchen, there are many styles of kitchen knives, including thinner slicing knives for slicing, and bone chopping knives or machetes for chopping bones.

However, when everyone uses a kitchen knife, out of professional habits, they usually use the second half of the blade to cut the ingredients that are a little more laborious.

Xu Zhuo pricked all the tendons with the tip of the knife, the knife edge did not need to be too dense, and each tendon meat only had five or six strokes, so as to ensure that the flavor could completely enter the beef.

After tying the beef, Xu Zhuo put the beef into a clean basin and began to put the marinade for the corned beef in it.

Originally, Cao Kun thought that there was something different about Xu Zhuo's cooking, but it turned out that the marinade Xu Zhuo used was actually green onion ginger and light soy sauce cooking wine.

He used to marinate beef with these kinds of beef, but he didn't tie the beef.

Is it just a few knives?

But when Xu Zhuo began to put materials into the basin, Cao Kun saw that it was different.

The amount of green onion and ginger is okay, the amount of green onion and ginger is about the same as the amount used by Cao Kun, but the amount of light soy sauce and cooking wine is far from the amount used by Cao Kun when marinating meat.

When Cao Kun marinated the meat, the light soy sauce and cooking wine were all drizzled, and the two together were only half a bowl at most.

But the amount Xu Zhuo used was ......

Not to mention the cooking wine, a whole bottle of light soy sauce was used, and most of the cooking wine was poured down.

Obviously, this amount surprised Cao Kun very much, and even felt a little unbelievable.

"So many, won't it be salty?"

Xu Zhuo smiled and shook his head: "Don't worry, absolutely not." ”

Almost all of the tendons in the basin are soaked in light soy sauce and cooking wine, and the occasional green onion and ginger slices dotted with them look lonely.

Originally, when Cao Kun thought that this was the end, Xu Zhuo brought some spices.

But instead of putting it in the pot, he put it directly into the pot.

The spices are not complicated, there are pepper, star anise, bay leaves, cinnamon, angelica, nutmeg, grass fruit, dried chili pepper and other commonly used spices for braised meat, the amount is very sufficient, at least more than the amount made by Cao Kun.

After all these spices were put into the pot, Xu Zhuo took two more monk fruits, kneaded them with his hands, and put them into the pot as well.

Then he added two bowls of water to the pot, turned on the fire to bring the water to a boil, and boiled the spices in the pot for about ten minutes, until the smell became strong, and then turned off the heat.

After the temperature of the spice water cooled down, Xu Zhuo poured it into the pot of marinated meat, and then turned all the meat with his hands to let all the pieces of meat be stained with these spice water.

Seal the mouth of the basin with plastic wrap and place it in the freezer to marinate.

"Brother Kun, how long do you usually marinate meat?"

Cao Kunzheng was surprised by the amount of material Xu Zhuo put out, and subconsciously said, "Five or six hours...... How long do you need to marinate this?"

According to Cao Kun's understanding, it is estimated that it can be marinated in four hours, but Xu Zhuo said: "It has to be a day and a night, twenty hours, so that it can be marinated in the pot." ”

"So long, does that smell too strong?"

Cao Kun was very surprised, but after a little thought, he suddenly realized that the sauce beef he made did not have enough taste, maybe it was caused by too short marinating time and too little amount of ingredients.

Why don't you try it according to Xu Zhuo's idea?

He plans to see tomorrow how the sauce beef made by Xu Zhuo is doing, and then decide whether to improve the method.

Although he was a little distressed that Xu Zhuo used more than ten catties of tendon meat at once, but after thinking about it, he was the boss, and he could afford to waste this bit of beef tendon meat.

And Xu Zhuo hasn't turned over the car yet, almost anything, maybe this sauce beef will taste very good.

It's just that this material is ......

No matter how you think about it, you feel a little too much, aren't you afraid of eating salty?

I feel that Xu Zhuo's taste has become much heavier when he goes to Yangzhou.

Could it be that he was tormented by the light eating habits in Yangzhou?