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"Mr. Wang, your beef cattle slaughter data has come out, please go to the payment room to get it. By the way, congratulations, it's unbelievable to be another top beef cow. ”

The staff wearing white disinfection clothing said: "After inspection, the beef does not contain any hormones and drugs, and it meets the consumption standards." ”

Daisy couldn't wait to walk to the payment room, she picked up the slaughter report she had just printed, and then read it carefully: "The net weight before slaughter is 558 kg, the slaughter rate is actually 68%, the net meat rate is 55%, and the quality of beef is mostly between M12 and M11, of which fat only accounts for 8%!" ”

"Oh my God, we want this beef in our restaurant!" Daisy was ecstatic, she didn't hesitate at all, it was definitely not an accident that she could have such data by picking a cow at all.

Meat from beef cattle is not marbled anywhere, it is only in certain parts of the body. However, the rest of the meat is also very good, such as the tenderloin, also known as sirloin or sirloin, where the marbling is more concentrated and suitable for pan-frying.

Tenderloin, also known as beef tenderloin or filet, is the most tender part of beef, and most of it is lean meat with low fat content, and is often used to make filet mignon.

All kinds of beef must be stocked in the restaurant, and such a cow is top-notch in every way, and only a truly knowledgeable person can show such a surprised and excited expression.

Divide the slaughtered beef into a part to Daisy, Wang Hao's statement is to let them take it back to Sydney for testing and eating, and such a large cow ranch can't eat it all. If you put it in the refrigerator, it will definitely not be so fresh.

"It's a waste to put it to the test." Daisy shook her head, feeling that her actions were outrageous. But she had to do this, and she could only sign a formal agreement after getting official approval from the Beef Association. Now it is a verbal agreement at best.

After watching Daisy and the group leave, Wang Hao said to Pete: "If you see it, those of them who know beef will give us the real price." I suddenly felt that the previous auction was too rushed, a cow was only 15,000 Australian dollars, and the price given by Daisy was already 25,000 Australian dollars, and then we talked about it maybe 30,000 Australian dollars a head. ”

"Boss, I'm not interested in these prices, I'm interested in going back and eating beef right now. It's a blessing to be able to eat such expensive beef. This is also a work benefit. ”

"Of course, I can't stand that such good beef is going to be spoiled by Katie. Today I will show you a hand and let you see the whole cow banquet in China. Wang Hao was eager to try, he had endured it for a long time, and finally found a chance to cook Chinese food.

The car got off the wide road and entered the scope of the golden pasture, and Wang Hao thought in his heart what he would cook later.

Back at the ranch, after taking the slaughtered beef to the kitchen. Katie and Su Jing suddenly laughed, they were still discussing the ingredients for the evening just now, and now they are delivered, and they will definitely make a beef feast now.

"Hey. I'm going to cook Chinese food tonight, what do you think? ”

Katie shrugged her shoulders, spread her hands and said, "Are you sure?" There are more than a dozen people in our ranch. Are you cooking enough to eat? I don't like rice. ”

This is indeed a problem, not every cowboy likes to eat Sichuan food. They prefer the taste of Cantonese food. Sichuan food is too heavy for them, and they can't get enough of it!

"So be it. You get a steak for everybody, and then I'll stir-fry a few more Chinese dishes, so that we can eat Chinese and Western together. I really wanted to eat Sichuan food today, and now I'm starting to drool as I talk about it. ”

Su Jing laughed angrily, "Anyway, you can do it yourself, I'll help you peel the garlic or chop the shallots at most." ”

"Okay, I didn't intend for you to help." Wang Hao rolled up his sleeves very simply, he was hungry and had to eat something.

Katie muttered silently, "In that case, I'll get some boiled green beans, vegetable salad and fruit snacks." I don't want to eat mashed potatoes today, I'm about to get fat. ”

Wang Hao didn't pay attention to this, he had already thought of his own recipe. The tendons of the cow's hoof, which were specially left behind by the slaughterhouse, were taken out of the bag, and these ligaments attached to the cow's hoof bones were an excellent cooking ingredient and the dishes cooked with them had a unique flavor.

Beef tendon is rich in collagen, lower in fat than fatty meat, and cholesterol-free. It can enhance the physiological metabolism of cells, make the skin more elastic and flexible, and delay the aging of the skin.

After washing these beef tendons, Wang Hao took out the marinade brought from China, first cooked these beef tendons and then scooped them up to make spicy beef tendons.

After a simple treatment of the beef hoof tendons, Wang Hao began to clean the tripe again, which foreigners do not eat, but it is definitely a delicacy on the table in China.

After turning on the stove, Wang Hao set up a pot, then poured a small half pot of hot water into it, dropped a few drops of liquor, added cinnamon, bay leaves, star anise, and ginger slices, put the tripe into the pot, covered the pot, and boiled for half an hour over high heat.

Today, Wang Haoke showed his skills, not only these two dishes, but also tomato beef stew, yam oxtail soup, and bell pepper beef tenderloin, all of which he learned from the recipes.

He was busy in the kitchen alone, using a sharp knife to rhythmically cut side dishes and beef, and the sound of the thump sounded particularly pleasant.

After using an electric pressure cooker to fill the oxtail with yams, carrots, ginger slices and two spoonfuls of seasoning salt, select the soup mode and wait for the dish to come out.

Each of the other dishes needs to cook the raw materials for a while, so Wang Hao started to make the beef tenderloin with bell peppers first. The first is cross-cutting beef, because beef contains more connective tissue, so only cross-cutting can cut off its muscle fibers and connective tissue, and it will not feel chewy when eating, which is the first key to making beef tender.

Fortunately, Wang Hao's knife work is getting better and better, plus the quality of the beef is very good, there is no problem with cutting, followed by sizing, rinse the cut shredded beef several times, and then add cooking wine, salt, pepper and other seasonings to marinate, pay attention to the key is to add a small half spoon of baking soda, Wang Hao added a little more cooking wine, and the water is fully eaten into the beef, which is the key to the tenderness of the beef tender.

After making these preparations, the kitchen god Wang Hao began to act. After he stir-fried ginger and garlic with olive oil, he quickly poured the beef strips into the pot and began to stir-fry, and after seeing that the beef began to change color, he poured the shredded bell peppers of different colors into the pot and stir-fried, and then stir-fried a little and added seasonings, and then put them on the plate.

The intoxicating fragrance permeated the kitchen, the range hood did not have much effect, Su Jing was lying at the door of the kitchen, this authentic taste was really rare. (To be continued......)