Beef frying and frying methods are ever-changing, as the world should be said to be the most able to do, the most delicious country, if you use one word to describe that is "love toss", think about the most basic staple food rice, wheat in the hands of people of all ethnic groups to create cooking techniques, who can question the Chinese food civilization.

In tonight's all-beef banquet, Gu Hongyu mostly used Chinese cooking techniques.

The first dish of Wagyu beef is braised beef, as a foodie in a mountain city, braised beef Gu Hongyu knows a variety of methods, today the raw materials are quite powerful, he used the part of the hind leg tendon of Wagyu beef, where the fiber is tougher, and it tastes more chewy.

Cut the beef into larger pieces, marinate the code flavor with ginger and scallion cooking wine, Gu Hongyu chose the Sichuan flavor method, add vegetable oil to the hot pot, and then put in the home-brewed bean paste, stir-fry the fragrant, then add spices and ginger slices, and then cook the beef and pour it into the dark soy sauce to add color, add salt, and then simmer for a little time, mix it with water and turn the saucer to stew for an hour.

The second beef dish is stewed oxtail soup, which is said in the Compendium of Materia Medica: "Beef has the effect of nourishing the body and invigorating the spleen and stomach, and beef can replenish the qi." Cow pith has the effect of replenishing the middle, filling the essence and replenishing the marrow, and can prolong life after a long time.

Therefore, ox tail not only has the function of beef to replenish the essence and replenish the qi, but also has the effect of filling the essence and replenishing the essence of the cow marrow. Li Shizhen also said: Beef marrow can moisten the lungs and kidneys, and the muscles are pleasant. It has a wonderful effect on the treatment of fractures and abrasions. ”

Ox tail is a weapon used by cattle to drive away mosquitoes, and it should be a part of the cow that moves very frequently, because the activity is very frequent, the meat quality is also very delicious, and there is no fat, so the fat content is low, and it is a real low-fat and high-protein nutritious food. Oxtail is rich in a lot of collagen, and it is also a good product for beauty.

This dish is extremely simple, tonight is originally a very fresh Wagyu oxtail cooking, wash the oxtail into a pot with cold water, add a few slices of ginger and cooking wine, and bring to a boil over high heat to remove the foam. Put it in a high-pressure saucepan and simmer for half an hour, if you want to add yams, carrots and other side dishes, then bring to a boil over high heat, add appropriate salt, and simmer over low heat until the side dishes are soft.

After the two time-consuming stews were completed, Gu Hongyu again selected different parts of Wagyu beef, and the tenderloin was made into a dish of stir-fried beef with celery, boiled beef, salted beef liver, smoked steak, stir-fried beef tongue, beef offal soup, and beef in sauce.

In the end, Gu Hongyu also made a dish that is different from traditional Chinese dishes, that is, Wagyu beef sashimi.

High-quality Wagyu beef has more oil, denser and average oil than other varieties of beef. Oily oils are soft fats of the muscles, which are evenly distributed and delicate, resulting in tender and juicy flesh, and melt at 25 degrees Celsius, giving you an instant melt in your mouth. The best color of the meat is peach; The color of the fat is better than snow white, and if the oil is oxidized, the color will change to yellow or gray, and the quality will be inferior.

And the wagyu beef in front of Gu Hongyu at this moment. As with all the top-notch snowflake beef, it is kept fresh because of the fact that it is stored in the freezer. The piece of meat is still bubbling with a hint of coldness, but the touch of the piece of meat is still soft and moderate, especially the texture inside the piece of meat is very beautiful, and the pure white lines of the fat show irregular moire patterns in the red flesh of peach, which is really like a snowflake.

Gu Hongyu's knife work is very good, and the Wagyu beef, which is as thin as a cicada's wings, was cut by him. Laid out on top of a layer of ice chips, those slices of meat that have been cut out make you feel a sense of appetite at the first sight, an appetite that rises from the depths of your soul.

There were a lot of people at night, Gu Hongyu didn't work for a while, and cut three or four catties of beef slices alone, and in order to adapt to everyone's taste, he also made several kinds of dipping sauces. Mustard, light soy sauce, raw chili paste, vinaigrette and, most importantly, red oil chili pepper for him.

Half an hour after the waiting time, the gray courtyard had begun to be filled with the special rich aroma of beef, and a large group of middle pipes that seemed to smell fishy happened to walk into the small courtyard.

"Hello boss, we have a good time when the boss cooks by himself today."

"I've heard for a long time that the food cooked by the boss is delicious, but I haven't really eaten it!"

"Boss worked hard tonight......"

"It smells so good!"

"Walking into the courtyard, my stomach is rumbling now."

“……”

The sky outside had completely darkened, but the small courtyard was brightly lit.

At this moment, there are 3 large round tables in the small courtyard, considering the eating habits of the family, Gu Hongyu's parents and relatives may not be used to eating Wagyu beef sashimi, Gu Hongyu made a soup pot for them with beef bone broth, plus some vegetables just to eat with thin and tender beef slices.

And Gu Hongyu and the middle pipe on the farm are just 2 tables just enough to accommodate, isn't it that I heard that he invited Lin Feiyu to boast about the benefits of his cooking, and the Wharton, White, Edward, and Bosh of the Joyce family all dragged their families over.

Waiting for Gu Hongyu to bring the oxtail soup and braised beef to the table at the end, a group of people couldn't wait to eat the food on the table just after they sat down.

“OH，GOOD，VERYGOOD!” Just after tasting a bite of Wagyu beef sashimi, Joyce. White couldn't help but praise and gave a thumbs up to Gu Hongyu.

"Oh my God, I'm not dreaming, the food here is so delicious!" This is the girlfriend that Bosh recently talked about, and it was the first time he came to Gu Hongyu's farm, and it was also the first time he tasted the food of the farm.

Of course, not only the two of them exclaimed at the scene, but even the people at the table at home also exclaimed.

"Oops, I didn't expect beef to be so delicious."

"I wonder if it's beef that I swallowed just now, it's so different from all the beef I've ever tasted before."

"After eating this beef, how will I face other ordinary beef in the future!"

"It's better than not knowing, the beef used to be just a scumbag ......"

“……”

The discussion began to fall immediately, and the person who spoke just now was now fully engaged in the food war, and the scene was full of the sound of cups and lamps.

Tasting delicious wine and eating incomparable food, everyone is now immersed in such an environment.

When he was full, Joyce. Wharton picked up a slice of Wagyu beef with a dinner knife and said: "It's perfect, when I eat, I found that the snowflake patterns on each piece of Wagyu beef are unusually beautiful, it really looks like a masterpiece of exquisite art, and the moment you put them in your mouth, they melt in your mouth, they are tender and smooth, and the juice in the meat is just right, there is no peculiar smell and astringent taste, and there is no greasy feeling, this feeling is so wonderful." ”

When the professional said this, it really expressed the feeling in the hearts of other people present, whether this kind of beef is fried and fried, the superb quality can be vividly reflected, and it is really the best of the best. (To be continued.) )