Shen Anyan brought the phone holder closer, and the camera could just capture Su Zifang's cooking table and the movements of the upper half (shēn).

"The diner said that he wanted to watch you cook this dish live, and he could learn it. ”

"Well, okay. Su Zifang replied casually, and continued to recall the practice of fried beef (nǎi) that he had seen at the time.

It seems that water buffalo (nǎi), corn flour, chestnut powder, shrimp, 牛 (ròu), ham are needed......

As I was recalling, I heard a "knock" sound of tapping on the screen in front of me.

Look up.

Shen Anyan stood behind the live broadcast phone with her mobile phone, and used a sticky note to show the text version of the method of fried beef (nǎi), with a line of words attached to it.

"I checked it on the Internet, for your reference, come on, I believe you!"

"Hmm. After Su Zifang looked at it carefully, he smiled and nodded a little more confidently.

After comparing and combining the method in his memory with the steps given by Shen Anyan, Su Zifang decided to choose a safer method, first stir-frying the other ingredients until medium-rare, and then adding 牛 (nǎi) to stir-fry together.

The buffalo (nǎi) sent by Zhu Chongjiu is particularly clear in the system display - [Produced from the six-year-old buffalo Dahei (nǎi) in Wang Erhu's house in Xiaohe Village, a suburb of Jingling City, with a grade A level. 】

Unscrewing the lid, the fragrance overflows, which is richer than the ordinary cow (nǎi) and far exceeds the fresh (nǎi) and boxed cattle (nǎi) sold in the market.

Su Zifang poured out a quarter of the bucket with satisfaction, thought about the number of people upstairs and the number of people in the store, poured out twice more, put it aside and began to prepare the ingredients.

Fry the pine nuts over medium heat until golden brown, remove and absorb the excess oil, press them into pieces with a rolling pin, slice the ham and grill it (bī) until fragrant, cut it into cubes, cut the Cantonese sausage and beef (ròu) into small pieces, remove the head and tail of the prawns and shell them and set aside the whole one.

A dozen eggs only need the egg whites, add an appropriate amount of cornstarch and chestnut powder, mix with beef (nǎi) and stir evenly to form a white juice.

The aroma of sausage and ham rises from the pot, and the beef (ròu) grains and shrimp also change color slightly, and the pot is instantly full of delicious breath, which makes Suzi's saliva secretion significantly accelerated!

Stir-fry a few times until the ingredients are almost ripe and set aside.

Stir-fry the pot again, slide the pan with lard, the whole pot is soaked and oiled, then turn to low heat, pour the beef (nǎi) mixture into the pot, pour in the ingredients and start stir-frying.

The most important thing about 炒牛 (nǎi) is the heat, and you must make sure that the fire on the stove is just right.

Otherwise, if the other ingredients are too hot, the beef (nǎi) will not be stir-fried, which will make the whole dish a little more mushy, and when the fire is too big, it is easy to make the cow (nǎi) too sticky, resulting in uneven mixing of ingredients.

Su Zifang put on the [Mother of Success] achievement, and her eyes were fixed on the cow (nǎi) in the pot and kept stirring in one direction.

The purpose of this step is to keep the ingredients as consistent as possible with 牛 (nǎi) so that they don't wrap unevenly or the ingredients leak out (qíng).

Although the condition of the (qíng) in the pot doesn't look very good now.

The white, slightly sticky beef (nǎi) is wrapped in red, yellow, and powdery ingredients like sour (nǎi), and looks almost the same as fried sour (nǎi).

"Boss Su, you should explain it out loud! I don't remember what I did just to see you show off your cooking skills!"

"That's right, ask a chef to help explain what you're doing next!"

Shen Anyan saw the news and was about to ask Su Zifang to wait for the finished fried acid (nǎi) and then do a Q&A and review, when she saw a barrage on the screen.

"Can anyone explain why the anchor uses an iron pot to fry acid (nǎi)?"

"It's not fried acid (nǎi), it's fried cow (nǎi). ”

Other (rè) (qíng) diners swiped out a row of answers, which made the netizens who asked even more surprised: "Is sour (nǎi) actually fried by 牛 (nǎi), the first time I knew it! ”

"Hey, why are there sausages and shrimp in there? I just thought it was strawberries and banana chips!"

"Is it delicious?" Sweet and salty ......"

"牛 (nǎi) 本 (shēn) was first salty, used to make sour (nǎi), but later after there was more sugar, it was made into desserts in large quantities. ”

"+1, that salty (nǎi) tea is so delicious that it cries!"

"Oh, then I'll go back and try sour (nǎi) with salt. ”

Netizen: ???

Zhu Chongjiu of the connection: ???

Yang Qiong and Shen Anyan who casually read comments: ???

This netizen's brain circuit is a bit strange!

When everyone was still dazed, Su Zifang stared at the pot without blinking.

The fried cow (nǎi) has reached the critical step, and the cow (nǎi) of the white flower flower is like a bean flower, wrapped in strawberries...... Wrapped in sausages and ham, it looks extraordinarily (yòu) people.

Although it was the first time to make it, the intuition of the intermediate expert told Su Zifang that the success or failure of this dish might be in the last minute, so he didn't dare to relax at all, and the frying spoon in his hand also flipped more quickly.

The most important reason why this dish is not as popular as Double Pi (nǎi) as a Cantonese dish is that it is too cumbersome to make.

Ordinary Cantonese chefs may not be able to do this well.

The raw material must be buffalo (nǎi), which has a higher fat content (nǎi) and a stronger flavor and is also more likely to form a sticky state. If you use the ordinary 鲜 (nǎi) and bagged beef (nǎi), the finished product is very easy to get out of the water after plating.

In addition to the problem that the raw materials of buffalo (nǎi) are not easy to prepare, the most important thing in this dish is the heat, if there is less portion, the finished product is not smooth and tender enough, and it cannot form a cloud-like shape, and if there is more portion, it is easy to get a mushy taste, and once there is a mushy smell, the whole pot has to be poured out.

Not to mention the trouble of making, it must be fried and eaten freshly, and it is not easy to sell at a price, so even many diners around Guangdong Province have never seen this dish.

It is also difficult for Su Zi to let this unprofessional Huaiyang chef do it.

The cow (nǎi) in the pot has become bean blossom-shaped, and Su Zifang must ensure that the beef (nǎi) after frying is shiny, white and tender as a whole, and does not stick or mush, and there is no excess water overflowing.

Turn off the furnace again, leaving only one flame, and rely on the residual temperature of the iron pot to complete the final process.

After a few seconds, a strange sensation suddenly appeared in my head.

"That's it!"

Su Zifang decisively took the pot away from the heat and put it on the plate, and in less than half a minute, he finished serving all 20 parts of fried beef (nǎi).

The barrage praised Su Zifang's hand speed: "It's so fast!"

"Boss Su, you really shouldn't fall in love (ài), this Qilin Arm will be able to shatter the void with strength after another thirty years of cultivation!"

"Upstairs is enough, don't you see that Boss Su is agile? This is the route to take the law of speed. ”

"666, stop talking, stop me from seeing the next step!"

In the video, Su Zi did not serve the dish immediately after putting it on the plate, but dotted a few coriander leaves on the side and sprinkled a thin layer of red fish roe.

In an instant, it went from a sour (nǎi) salad to a mashed potato look.

The finished product is not scorched, and the color is white. Just looking at it makes you extraordinary.

Su Zifang scooped up a spoonful and put it in his mouth to taste a few times, and looked at the screen with satisfaction: "The entrance is tender, the ingredients are gorgeous, the taste is delicious, and the (nǎi) flavor is rich, and it is delicious!"

The barrage exploded instantly, and there was a wail.

"I haven't eaten lunch yet, I see this close-up, and I want to block it!"

"I was blocked just now, I was so hungry that I couldn't help but come back and start eating instant noodles in front of the video!"

"Boss Su, you are poisonous, I decided to bring my own materials to you another day to customize!"

......

In the midst of the barrage, Su Zifang calmly served the food, ready for Zhu Chongjiu and them to witness the deliciousness of this plate of fried beef (nǎi).