He Guoan chose a straighter green onion into a knife and cut it into about ten centimeters of green onions.

Then he pressed the green onion segment on the cutting board and used a kitchen knife to make a vertical cut on one side of the green onion.

The strength of this knife is required, and it can't be cut too deep, too deep will cut the onion core inside, and you have to float and cut it.

The white onion of green onions is not the same from the outside to the inside, there is a green onion core inside, and the green onion core is generally wrapped in layers of green onion white.

The green onion core is more tender, and there is slime in it, which is not considered by the average chef.

But for the kind of chef who strives for excellence, you can't ask for the green onion core here, so as not to cook too quickly when stir-frying, and the dish will have a bitter taste or stinking green onion.

So take it out in advance.

He Guoan pulled out the green onion core, then stretched the remaining green onion white on the cutting board, flattened it, and thinly cut the green onion into shredded green onions with a kitchen knife.

After cutting the shredded green onions, he chose a piece of ginger that was a little longer and cut it into shredded ginger of about ten centimeters.

The thickness of shredded green onion and ginger is the same, and they are much thinner than shredded meat.

After the green onion and ginger are chopped, He Guoansheng is served on a plate for later use.

Then, from the basket of side dishes, he took out a small handful of coriander.

Well?

Does this dish use coriander?

Xu Zhuo had eaten fried tenderloin before, but it was too long for him to remember.

Wei Junming whispered to him: "The most authentic way to make this dish is to serve it with coriander stalks, so that the shredded meat has the fragrance of coriander, and the crispiness of the coriander stalks can also enrich the taste of this dish." ”

After listening to this explanation, Xu Zhuo finally understood.

Keep watching.

He Guoan really used coriander stalks, he pinched off all the coriander leaves, and after cleaning them, he removed the lower half of the slightly older stems, leaving only about ten centimeters of tender segments.

After these side dishes were ready, He Guoan began to prepare the sauce to be used in this dish.

The point of this dish is to highlight the tenderness of the tenderloin.

Freshly starching the shredded meat is one way to make the shredded meat tender, and as for the freshness, it depends on the sauce.

He Guoan brought a clean bowl, put a small spoon of salt, a small spoon of sugar, and poured two large spoons of clear chicken soup into it.

Yes, the umami flavor of this dish comes from the clear chicken soup.

Xu Zhuo looked carefully on the side, and always felt that the seasoning of this dish was too simple, and there was a little sugar besides the salt, and that bit of white sugar was also used to improve freshness, and it couldn't be eaten at all when eating.

Is this the back-to-basics and simplicity in cooking?

Originally, he looked at the dozen or so spices on the table, because he would use them all, who knew that he used salt and sugar cooking wine.

Even if you make a cold dish, you won't use so little seasoning, right?

No way, people are so confident.

At this time, the shredded meat was almost marinated, and He Guoan began to make it.

He set up a wok, first heated the pan, slid it with cold oil, and then poured a small half pot of peanut oil into the pan.

Tsk, isn't this a bomb?

Xu Zhuo had never seen a slippery stir-fry, so he was a little surprised.

But he didn't show it, but watched silently.

The people present are all experts, and since everyone has no reaction, it seems that it should be like this, so naturally we can't be too surprised.

Xu Zhuo watched He Guoan's operation, not long after the peanut oil was poured into the pot, and when the oil temperature was also thirty percent hot, He Guoan poured the starched shredded meat into the pot.

There were a few gasps from the side, and it was clear that this step was a bit unexpected.

Xu Zhuo was about to ask Wei Junming to solve his doubts, but He Guoan spoke first: "Do you think it's a little early for shredded meat at this temperature?"

In fact, the fried tenderloin shreds in Lu cuisine are shredded meat when the oil temperature is three, and then slowly slide away with a spoon, and when the oil temperature comes up, the shredded meat will slowly change color.

When the shredded meat turns white, it's almost time to get out of the pan, and the oil temperature is at most 50% hot. This low-temperature method of oiling can make the shredded meat more tender, just like the hot spring eggs are far away. ”

He said as he stroked the spoon into the pot.

When the shredded meat turned white, he put the large colander on the oil drum, then picked up the wok and poured all the hot oil and shredded meat into the colander.

After doing this, He Guoan put the wok back on the stove, heated it and added half a spoonful of cold oil to the pan.

When wisps of green smoke came out of the pot, he poured the shredded green onion and ginger into the pot, and stir-fried twice with the pot to waft out the fragrance of green onion and ginger.

Then pour in the shredded meat that has just been oiled and continue to stir-fry.

This step is more common, after all, the chefs present are no strangers to stir-frying.

Next, He Guoan poured the prepared sauce into the pot along the edge of the pot.

After boiling over high heat, simmer slightly, the purpose of this is to prevent the shredded meat from being undercooked inside, so cook it slightly in chicken broth.

In addition, this will also allow the soup in the pot to be collected, making the flavor more intense.

Next, he poured the prepared coriander stalks into it, stir-fried for a minute, poured in some sesame oil, and then turned off the heat and put it on a plate.

At this time, there was still some soup left in the pot, but it was much less than when it was poured in.

He Guoan took the pot and poured the dish into it with soup and water, and tidied it up a little to make the appearance more outstanding.

A dish of stir-fried tenderloin is ready.

The characteristic of this dish is that the shredded meat is tender and delicious, and the color is as white as jade, and the coriander stalks dotted in it make this dish a little more vibrant.

For chefs who are used to putting soy sauce when cooking meat, this dish really doesn't seem to have much of an appetite.

Even the chefs present showed a lack of interest.

also felt that He Guoan was famous, so he picked two shredded meat with chopsticks and put them in his mouth, planning to taste the dishes made by celebrities, and then go back to complain.

But after the shredded meat is eaten, the delicious taste is eye-catching.

The surface of the shredded meat looks a little dry because of the starch, but when you eat it, it is extremely tender, and the taste of the chicken soup and this tender texture make it as if you are not eating pork.

And after biting into it, the soft and tender taste of the shredded meat is also impressive, at least Xu Zhuo ate three chopsticks in a row before reluctantly leaving.

The taste of this dish is light and palatable, and the flavor is exceptionally delicious.

If it weren't for the large number of people, Xu Zhuo really wanted to take a few more bites.

And those faculty and staff who originally planned to taste two shredded meat and go back to complain, they really dare not underestimate He Guoan at this time.

Just from this dish, you can see that people have real skills.

Some people even regret that the first chopsticks are too little, and if they have to clip too much for the second time, they will seem to be greedy, but if they clip less, this meat tastes so delicious.

If you don't start waiting for a while, you can only drink soup.

This dish has changed many people's perception of northern cuisine, and they thought that they had a strong taste in any dish, but it was surprising that they could make such a small and fresh dish with tenderloin.

At this time, He Guoan can be regarded as gaining a firm foothold in the culinary academy of Yangda University.

At least in the faculty and staff, no one underestimates him anymore.

After eating this slippery fried tenderloin, Xu Zhuo also had some itching.

He wanted to make that red chop autumn duck, but it was a little late at this time, and he had to get a welcome banquet for He Guoan on the first floor tonight, so it was too late.

So this red steak autumn duck can only be made again tomorrow......