Stir-fried beef river is one of the most distinctive delicacies in Guangzhou, mainly stir-fried with sprouts, pho, beef, etc. Pen & Fun & Pavilion www.biquge.info Cantonese restaurants in Guangzhou, Hong Kong, and overseas are almost all must-have dishes.

In the eyes of some diners, this 'dry fried beef river' is just an ordinary snack that can be eaten anywhere.

However, in the eyes of some long-established chefs, 'Stir-fried Beef River' has always been the highest standard to measure a chef's skills.

Those discerning gourmets generally praise a plate of fried beef river as "wok-squeezing".

Wok in ancient times refers to the footless ding, used to cook livestock, today the old widely known pot is also called wok.

Wok gas refers to a special smell that overflows when raw materials and seasonings penetrate each other under the action of high oil temperature.

As mentioned in a movie, there are about a few criteria for a high-quality 'dry fried beef river'.

First, the oil in the fried rice noodles should be no more and no less, the more oil will be greasy, and the less oil will be scorched.

Second, each rice noodles should be evenly colored, too much dark soy sauce will be too heavy, and too dark soy sauce will not taste enough and too light.

Third, if the beef matures after six oils, the original juice will remain locked in the beef, and if it is cooked in a wok, it will be fragrant, smooth and refreshing.

Fourth, the cow river should be completely fried. When Niu He is served, he can't leave excess oil on the plate when he picks it up, so that it can be called dry enough and won't get greasy.

These are the four standards, but most chefs are stumped, because these four rules contain various skills in Chinese cuisine, such as seasoning, thickening, heating, spoon skill, and pot turning.

Only a chef who is basically solid in everything can stir-fry a plate of 'dry fried beef river' with both color, aroma and taste.

Therefore, part of the 'Stir-fried Beef River' is to compare the dish itself, and the other part is to compare the chef who makes the dish.

"Boss, the sprouts have been fetched. Five Eyes carried a basket and grabbed a handful of mung bean sprouts from it.

"Well, that's good. Liu Mang checked the mung bean sprouts and praised them.

Although it is not the ingredients that I brought myself, the ingredients prepared by the organizers of the Chef God Conference are also of the highest quality, and they are all bean sprouts that were made last night, and there are still water droplets on them.

"Each one should be selected, only the root is not soft, the color is white and shiny, and then the head and tail are pinched, leaving only the middle part. Liu Mang commanded.

"Boss, are bean sprouts still so particular?"

"Of course, bean sprouts also have a nickname in Chinese food, called 'silver needle'. Only the processed sprouts can be selected to have a refreshing taste without a hint of astringency. ”

After Liu Mang finished speaking, he processed the beef at hand, which was also selected from the ingredients area, and it was a piece of high-quality RB Wagyu beef tenderloin.

Beef tenderloin is a piece of meat on the back of a cow and is the most tender part of the whole cow.

It is called filet in Western food, and beef tenderloin in Cantonese cuisine, and it is used to fry pho to make it tender and juicy, and the taste is excellent.

Liu Mang first smeared a little sea salt on the beef tenderloin, and then gently squeezed the whole beef tenderloin with both hands, as if giving it a Thai massage.

Don't underestimate this small step, this method is what Liu Mang learned from "Diaoding Collection". Beef treated in this way will be more tender and melt-in-your-mouth.

"That's right, Boss. What is a 'guntan'? Is it a vegetable? I've never heard of it. Taking advantage of the gap between pinching the bean sprouts, Five Eyes asked.

"Mussels are the flesh of mussels. It is the meat of shellfish, processed and dried without salt, and its taste is sweet and light, so it is called 'mussel'. And 'Gong Dan' refers to a relatively large mussel, because in the early years it was a tribute to the emperor, so it was called 'Gong Dan'. ”

"Oh, after a long time, it's seafood like scallops and abalone, I thought it was pickles. ”

"Those who can enter the finals, which one is not carefully prepared, you see that Wang Yi took out the 'Gongdan', all of them are the size of a baby's fist, which is really rare. ”

"Cut! The ingredients are so useful, aren't you going to be slapped in the face later?" Five Eyes glanced over there and snorted disdainfully.

"That's not necessarily, personal strength is one thing, and ingredients are also one thing. ”

"Huh, boss, didn't you just say that there is no difference between high and low dishes?"

"I'm talking about the dishes, not the ingredients! Just like now, if I use a pound of buffalo meat to fry Niuhe, no matter how good the craftsmanship is, it is impossible to stir-fry that flavor! Therefore, 70 percent of the dishes depend on the skill of a chef, and 30 percent depends on the freshness and quality of the ingredients!"

Compared with the nervousness when he first came to the stage, Wang Yi's mood is now much more relaxed, and before this game, he almost gave up after knowing that his opponent was Liu Mang.

He has watched Liu Mang's competition, although this young man may have learned to cook less than a third of his time, but he is definitely one of the strongest players in this competition.

That skill of blending poisonous mushrooms and tetrodotoxin alone can make most people despair.

Of course, a dish that has been cooked once cannot be made a second time in the Chef God Competition, and this rule is also to prevent some people from relying on 'one trick' to win the world.

But the person who can figure out this method of 'fighting poison with poison' doesn't look like a person no matter how you look at it, only has a unique high and low foot.

But what I never expected was that this young man was so arrogant, even so arrogant that he dared to rush into battle without even thinking about the dishes and preparing the ingredients.

Wang Yi's current 'Gonglan stewed sea cucumber' is his specialty, and he has made it more than 10,000 times in his more than 20 years of cooking career.

What's more special is that the ingredients selected this time are carefully selected from countless ingredients that he spent a lot of energy on.

Just 'Gongdan' allowed him to take people to the country's most important seafood markets. From the thousands of 'Gong Dan', we selected 30 that can be served in the dish today.

The sea cucumbers are all selected from the wild sea cucumbers in Bohai Bay, which are now extremely rare and almost extinct!

These stinging cucumbers are seven or eight years old, each one is half a foot long, and the arms are thick!

You can imagine how delicious it would be to stew these expensive ingredients from the bottom of the sea and have been one of the 'Eight Treasures' since ancient times, and these top-quality 'Gongtan'.

Liu Mang's 'Dry Fried Beef River' is amazing, using the best beef and the best pho, but how much is it? Even when he collected the ingredients for his 'Gonglan stewed sea cucumber', the labor cost for running errands was not enough!

If even this dish can beat him, Wang Yi really has to find a piece of tofu and kill him.