Beef is selling very well in the mainland market, which has also brought huge benefits to Australian agricultural companies, they no longer have to worry about channel problems when distributing goods, with this product as a signboard, the franchise fee of agents in each city is getting higher and higher.

And Wang Hao didn't pay too much attention to these contents, after all, the beef sold had nothing to do with him, at most, he made a reputation, letting these people know that the most expensive beef in the world is no longer Japanese Wagyu, but the Murray Gray Cow from the Golden Pasture.

As much as there is a good name, you have to bear how much infamy, many people have sprayed on the Internet, eager to belittle the beef of the Golden Ranch to a dime, I don't know if it is the water army invited by other beef suppliers or spontaneous.

"Are you crazy about money? Dare to sell thousands of dollars a pound of beef, why don't you go to the bank to rob it? ”

"Fuck your sister, go back to Australia for those who go into the eyes of money, even Chinese don't buy this beef!"

"It tastes no different from ordinary beef, aren't you a cheater when you sell it so expensive? Hey, what's zero, someone here sells fake beef, I want to report it! ”

"Such expensive beef should be used to make foreigners' money, what does it mean to run back to earn our money."

"It's definitely hype, I suspect no one is going to buy such expensive beef at all!"

Suddenly, the topic "sky-high beef" on Weibo ~ Bo actually appeared on the hot topic list, and the number of participants increased by leaps and bounds.

"Damn, is this beef really so expensive? Two months' salary can only afford a pound, do you have brothers to crowdfund? I'm out of a hundred. Going to taste it. ”

"What are you waiting for, let's go abroad to raise cattle. So valuable! ”

Even Tourism Australia's official Weibo ~ blog reposted the topic, "With the world's top ingredients." Enjoy the sun, rain and dew, walk in nature, you can't miss the delicacy, this is beef from the golden pastures. ”

Only Melbourne's Rock Restaurant and Sydney's Quay Restaurant can now enjoy this kind of cuisine in mainland Australia, and it is said that there is too little beef raised in Golden Ranch.

Under normal circumstances, 20,000 acres of land would raise 10,000 beef cattle and thousands of sheep. However, in order to reduce the pressure on the pasture and increase the degree of the market, Wang Hao deliberately limited the number of beef cattle, so that the market demand could never be met. In this way, a high price will be stabilized.

The reason is that those luxury goods are only released in limited editions, and it is best to get what you can't get, because beef is now considered a luxury.

Wang Hao didn't want to pay attention to these remarks at this time, he just had to make money with peace of mind, and other people's comments had no impact on him.

"How's that, do you need my help?" Wang Hao walked to the kitchen door, rolled up his sleeves and asked.

At this time, Su Jing was wearing an apron and was busy preparing the ingredients, she put the dried abalone in the pot and blanched it. Ingredients such as ray fins, dried scallops, squay belly, prawn meat, and quail eggs are also being processed.

She held her hair behind her ears with the back of her hand, "No, no, you can't cook this dish." ”

"I won't, just study." Wang Hao said with a smile. He walked behind Su Jing and gently put his head on her shoulder, "The light smells quite good." ”

"Of course. This is the Buddha jumping over the wall, and the most famous thing is its fragrance. Su Jing said very proudly. But I haven't started to do it at the moment, so how can I smell the fragrance?

Wang Hao made a pun. He gently kissed Su Jing on the face, "I'm not talking about the aroma of food. ”

"Pervert!" Su Jing took a sip, and he was taken advantage of again.

"My Buddha jumping over the wall is a simplified home-cooked meal that is a far cry from the real chefs. Even the raw materials are a lot less, so make do with it. Su Jing opened his mouth to change the topic, this is still a really sweet annoyance.

After washing the clay pot he just bought, Su Jing skillfully put the sliced old ginger slices at the bottom of the jar, and then spread a layer of winter bamboo shoot slices, the cut shiitake mushrooms and cooked chicken were placed layer by layer, the shrimp meat, scallops, quail eggs, and wide belly were stacked at one time, the shark fin was flattened, and the abalone was placed on the top layer.

This is not done yet, Su Jing opened the Huadiao wine again, carefully poured it with a spoon, and poured the freshly boiled broth into the jar, after a little seasoning salt and pepper were placed in it, she sealed the lid well, and by the way, carefully wrapped the jar with plastic wrap, so that the fragrance could be fully retained in the clay pot.

Nowadays, almost any seasoning in Australia can be bought, there are too many Chinese, and immigrants from Liangguang and Fujian provinces have brought their familiar raw materials and seasonings here, except for not buying a steamer, everything else is available.

It doesn't matter if there is no steamer, Su Jing has her own solution, she fills the pot for stir-frying with water, then puts her own lattice, puts the soup can wrapped in plastic wrap on the lattice, and finally closes the lid of the glass pot, and slowly steam it over low heat for two hours to enjoy the food.

At this point, in fact, even if it was completed, Su Jing also breathed a sigh of relief, looked at the time, and it was time for dinner in two hours.

At this time, only a few acres of grapes were left in the winery, and the workers were racing against time to pick them, because the storm was approaching, and the black and oppressive clouds seemed to be within reach.

At the same time, the 200,000 wine bottles that Lin Kaiyu was responsible for were also transported to the warehouse by trailer, and the wine packaging line was left untouched there, and it was put into operation after the wine was brewed.

Wine is not made in a day or two, it must take time to ferment and mature. Nowadays, Château d'Le Georg uses stainless steel tanks to ferment its wines, and a lot of carbon dioxide is produced during the fermentation process, so this huge container is left unlided.

During the fermentation process, winemaker Andrew uses an automated plunger to press the grape skins underneath the liquid, known as machine pressing. This method can be achieved without too many workers and is relatively modern.

Once the fermentation has progressed to a certain extent, the wine is released from the container; However, after they are released, they are added to the fermentation vessel. During the release process, the wine can be exposed to more oxygen, which is conducive to the growth of yeast and allows fermentation to take place more fully.

At other stages of winemaking, it is important to try to prevent the wine from coming into contact with oxygen, but at this stage there is no need to worry too much about oxidation. (To be continued......)