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"Shame on you? Then please give me advice, and let me not throw people outside. Pen & Fun & Pavilion www.biquge.info" Jin San said without blushing or panting.

He really doesn't understand steak and even less Western food, so there's nothing to be ashamed of.

Yan Lin said: "To make steak, you must use sour steak, that is, the whole steak, in the cold storage at a constant temperature of 4 degrees, after half a month, cut off the outer layer of black bad meat, and only take the core of the steak."

A good steak has requirements for the variety of beef, and the grilling is very simple, grilled in a charcoal oven, and the ingredients are salt and black pepper, and the selection of ingredients is the key.

Steak is not just made with tenderloin, but also in this type of restaurant, a whole piece of tenderloin is used.

The so-called acid excretion is the process of animal carcasses, which have reached maturity after stiffening and destiffening, and the cold and fresh pork meat on the market is the same reason, so it feels tender and juicy. ”

"Steak is made of this carrion?" Hou Zhong said in surprise at this time.

"Half a month? And shaved the black rotten flesh on it? Can you eat something like this? "This is the high theory of Jin San.

Hou Liang said: "Be quiet, you don't have to be ashamed, just forget it, buddies still have to mix around, but you can't afford to lose this person, it's really a bun." ”

"I'm a bun? Are you the dirt buns? Know what beef is best? It's not the tenderloin you say, but the beef meat? Got it? Hou Zhong said a little arrogantly.

After all, he is also a catering, even if he doesn't understand Western food, but a piece of meat on a cow is the best, he still knows.

Hou Liang said: "The freshly made steak is not as delicious as the sour." ”

Yan Lin said: "If you buy fresh beef, it is naturally good for beef lin, but the real best steak is still the steak after souring, and there are many types of steak, not only the use of beef tenderloin can make steak."

There are the following four common ones, such as tender beef tenderloin, which is made from beef tenderloin, also known as filet. It is the most tender meat on the beef loin and contains almost no fat, so it is very popular with friends who love lean meat. Due to the tender nature of the meat, it is suitable for pan-frying into 3, 5 and 7 ripe.

Ribeye steak has both lean and fatty meat, and because it contains a certain amount of fat, this kind of meat has a more fragrant flavor. Do not overcook when serving, 3 ripe is best.

Sirloin steak. It is made of beef tenderloin, containing a certain amount of fat, because it is a cow loin, a circle of white tendons is attached to the extension of the meat, and the overall taste is tough, the meat is hard, chewy, and suitable for young people and people with good teeth.

When eating, cut the meat with the tendons and meat, and do not overcook.

T-bone steak, in a T-shape, is the backbone of the cow's back.

On both sides of the T-shape, there is more on one side and less on the other. The amount is more to the naked eye, and the smaller amount is filet. This type of steak is more common in American restaurants. Due to the delicate nature of French cuisine, T-bone steaks with larger quantities and coarser quality are rarely used.

You can use your fingers to check the ripeness of the steak, for example, the elasticity of the beef, which is similar to the "chicken hip" under the index finger and thumb, which means that the steak has reached five maturity.

The hardness of the middle finger and thumb together is equal to seven maturity, and the degree of closure of the little finger and thumb is approximately equal to 10 maturity. ”

"Just say don't do fake tricks, go. Someone brought us beef, and you should be able to cook Western food, so we'll try your craft tonight. Hou Zhong saw that someone outside also came over with a lot of beef.

A person who has practiced the Jin family's mixed yuan qigong. They are all big stomachs, especially those like Hou Zhong who are in the stage of refining and refining qi, and they consume more food every day.

Niu Lin's official scientific name is: knee round, which is easy to understand, knee, that is, the position of the cow's knee, and because the natural shape of this piece of meat is round, it is also called "monk's head" by chefs.

The meat of this part is more tender, with less tendons, only two thin slices, after removing the tendons, the meat is large and easy to form, so this piece of meat is more versatile when cooking dishes, like most of the beef slices in Cantonese cuisine are processed with this part of the meat.

This Yan Lin is really good, after following Jin San and them into the kitchen, it is really decent to make fried steaks.

Yan Lin sliced Niu Lin meat into slices, and said: "Cut beef, you have to cut it against the silk, otherwise you can't chew it, add light soy sauce, remember to make beef must not be seasoned with salt, the beef made like that can't be bitten at all, this is how many times I have failed to talk about experience."

Corn starch, tender meat powder, there is a kind of corn starch mixed with tender meat powder in the supermarket, which is more convenient to use, a little sugar, it is really a little, and it is just a matter of adding freshness.

Onions, ginger, garlic can not be put away, can not stand the smell, do not put it, but put it will be more fragrant, wine is the most suitable for steak, if there is no at home, use ordinary cooking wine.

Black pepper, if you like this, sprinkle more, keep grasping well, until all the juice is eaten into the steak, add a little water, grasp well, and wait for the juice to eat into the steak.

Finally, pour some oil and grasp it well, just use salad oil, this is to wrap the water, at least half an hour to marinate, I usually make it at night, put it in the refrigerator, and wait for the next day to eat, so that it is more flavorful.

Put butter in the pan, fry the steak in butter until fragrant, fry the steak after the oil is hot, fry it to a few points of ripeness according to your preference, and the frying time cannot be long, otherwise it will be old. ”

At this time, there were no chefs in the kitchen of the western restaurant, they just told the managers here through the internal network, and they entered the kitchen smoothly, anyway, all the chefs have been there for the New Year.

So no one cares how the four of them are upside down here.

After learning it again, the four of them started together, and they all picked up the knife and began to slice beef, this Jin San They sat up much faster than Yan Lin, after all, they are people who practice martial arts, and the means of playing with knives, even the chef may not be able to compare with them.

"Big boss, if making steak is that simple, let's just make it ourselves." Hou Zhong sat in a delicate cubicle and said.

Dine here, and look out the window at the delicately trimmed shrubs and small pine trees, very delicate little scenes, and this small cubicle is in the middle of these small scenes.

In the restaurant of a building, such a box is divided, which takes up a lot of space.

Jin San opened his mouth to take a bite

The meat is very tender and delicious, and the crunchy garlic slices sprinkled on the meat are definitely the finishing touch.

The beef melted in Jin San's mouth, and in an instant he was conquered by this beautiful taste, it was so delicious!

The taste is really hard to put into words.

After frying beef, the fat and lean meat are evenly intertwined, so that the meat tastes fat but not greasy, the meat is fragrant, and there is a lot of juice.

The meat is very tender, and you don't need to bite at all, and you can crush the meat with your tongue and upper teeth.

Can't imagine you're eating beef?

Usually, when we cook beef at home, we will try all kinds of ways to make the meat tender, and when we stew beef, we will add some hawthorn to help the beef become soft.

Now Jin San can only say that whether the beef is rotten or not is not a problem of cooking methods, but a problem of the quality of the beef itself.

Of course, not all beef can achieve this taste, and not all beef will melt in your mouth.

After all, there are only a few people who can achieve this kind of taste, so it is especially precious!

The feeling of fragrant but not greasy, melt-in-your-mouth can make people can't bear to stop.

At this time, even Yan Lin, who often eats steak, was full of amazement, this is definitely the effect that can only be achieved by top-quality beef, and this kind of beef has not been processed.

Just like Jin San said, what is processed is rotten meat, and this is the top ingredient, and the natural one is the best.

"The beef used in the restaurant is also procured locally and processed, right?" Yan Lin's face was full of questions.

Hou Liang said: "It's different, the kind of beef we eat now should be the best beef produced in the Jinjia Zangma Valley, and what this restaurant purchases is just ordinary beef in the countryside." ”

Yan Lin said: "Is the Tibetan Horse Valley really so magical? ”

"Don't you feel it now?" Jin San said.

Yan Lin said: "I feel it, my ability to cook Western food is far worse than the chef here, even so, the steak I made is so delicious, if it is a real chef, it will definitely be more delicious." ”

"I just don't know if there is a future for making such steaks to sell." Hou Zhong always thinks of making money first when he does anything.

Yan Lin said: "The steak made of such top ingredients is still very popular, as long as your steak is good, even if it is a foreign diner, it will come all the way to eat a little to taste, not to mention that your scenery here is very beautiful, if the supporting facilities keep up, there will definitely be more tourists who come here." ”

When Jin San came, he had already seen that now the service facilities such as banks and supermarkets in Wangquan Town have been gradually improved, especially in the center of the town, which has the style of a big city.

There are many high-rise buildings around, although there is no such high floor as this hotel, but there are still many buildings with more than ten floors.

More high-rise buildings are still being built, but this construction frenzy is only confined to the area around the Wangquan town government.

As long as you leave this town, all the surrounding villages, although they have also undergone major transformations, there is absolutely no such urbanization.

Jin San smiled: "Now we are doing the overall planning, and when all the projects in the planning are completed, it will not be difficult to turn this place into a tourist resort."

Since we want to go international, we also have to integrate foreign elements a little, the outside scenery can't be integrated into us, but the table culture is okay.

Just like this steak, our best beef is too wasteful to use to make sauce beef, and it is better to make steak to maximize the benefits. ”

At this time, Hou Zhong laughed: "Big boss, how are you going to sell this time?" ”

"Don't you see that those foreigners sell steaks on small plates? We also use this, put a few slices of beef in it, even if it sells for 350 yuan a plate, our beef can be sold for a sky-high price. Jin San said proudly.

Hearing Jin San's words, Yan Lin snorted again and sprayed the beef in her mouth onto Hou Liang next to her.

This is because she didn't have to rush to turn around, so she had to sacrifice Hou Liang.

She can't spray on Jin San and Hou Zhong on the other side, after all, it is the first time they have met, so it is rude.

Jin San looked at Yan Lin, who was smiling, he was a bit of a scumbag and a nephew? ”