After the meeting, Meng Chuan immediately went to the back kitchen, at this time the back kitchen was lively, and squad leader Li and squad leader Qian took out a whole cow from the warehouse this time and prepared to cook a big dish. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

When squad leader Li and the others saw Meng Chuan coming, they immediately greeted him, "Little Meng expert, you are here, this time our captain specially approved a cow, let us make a hard dish for the soldiers to celebrate their victory." ”

Meng Chuan said with a smile: "Squad Leader Li, what are you going to cook with this cow, I see that this cow has hundreds of catties of meat, and it is not easy to make." ”

Squad Leader Li and Squad Leader Qian are also old cooks, as long as the ingredients are given, cooking is not a problem at all, Squad Leader Li thought about it, "If you have beef, you can use it to make sauce beef, and beef bones can't be wasted, I plan to stew a bone broth to replenish calcium for everyone." ”

Sauce beef, bone broth, this is quite good, since Meng Chuan has come to the kitchen, he can't be idle, "Squad Leader Li, Squad Leader Qian, I'll help you make it too." ”

They have seen Meng Chuan's craftsmanship, it is good, there is nothing to say, although Squad Leader Li and Squad Leader Qian don't want to trouble Meng Chuan, but if they can let Meng Chuan give cooking guidance, they will also learn art or something, it would be great.

"Expert Xiao Meng, or you can command us to do it."

Meng Chuan smiled, "Hey, I'm not a leader, if you say anything to guide, let's do it together and learn from each other." ”

The equipment in the navy's kitchen is very perfect, and the beef is cut by machine, after Meng Chuan saw it, he hurriedly said: "Comrade, let's not use a machine to cut meat, use a knife to slide down the lines, it's very simple, so that the cut meat will not be scattered." ”

The senior soldier who was fiddling with the machine heard Meng Chuan's words, and quickly stopped his hand, and then took the knife, a little hesitant, not knowing how to cut the knife, and after a while, he looked at Meng Chuan, "Little Meng expert, I won't cut along the lines." ”

When Meng Chuan heard the warrior's words, he immediately walked over and took the boning knife in the soldier's hand, "Come, let's hang the beef on the shelf, and I'll teach you how to cut it, why do you say that we have also been a cook for more than a year, if you can't cut a beef, it will make people laugh when you spread it." ”

The senior soldier hurriedly lowered his head, "Yes, yes." ”

Meng Chuan didn't cut it directly, but pointed to these lines on the beef, have you seen these lines, the senior soldier immediately raised his head and looked carefully, he could indeed see the texture of the meat clearly, Meng Chuan asked, "How do you say I should cut it?" ”

The warrior thought for a moment, "Is it cut along the texture?" ”

Meng Chuan handed the knife to the warrior, "Come, you try to cut along the texture." ”

The warrior took the knife and began to cut along the texture of the meat, but it was very difficult to cut, and the cut beef was particularly ugly.

Meng Chuan smiled, "We have to cut the beef against the texture, this is a little common sense, we can't forget the traditional method just because we have a machine, come, you try to cut against the texture." ”

The warrior immediately did so, and sure enough, it was faster to cut it, and the meat that came out did not collapse at all.

How can I say that I have been a cooking soldier for more than a year, and the senior soldier still has some skills, and the beef is cut faster and faster, after Meng Chuan saw it, he smiled, "Is it faster to cut, come, you continue to cut it, this meat is just taken out of the freezer, it is the best to cut it at this time, you first cut it into large strips, and then cut off the beef leg, I will cut it." ”

There are bones on this side of the beef leg, as well as beef tendon and tendon, this part is more difficult to cut, and he didn't let this warrior cut it, and the warrior heard Meng Chuan's words, and immediately cut off the four legs and handed them to Meng Chuan.

If you want to cut the corbel, we first have to debon, which is a slightly difficult job, in fact, it is not difficult to say, as long as you have a little patience, you can peel it off slowly.

However, Meng Chuan has a little trick, we usually cut the meat from the outside to the inside, but it is best to cut the beef leg bone from the inside out, so it is the most convenient to cut.

Meng Chuan took a sharp knife, inserted it into the top of the bone, and then began to pry outward, and soon separated the bone and the meat, after removing the bone, you can start to cut large strips, it is simple to cut this, it is best to hang it on the shelf, and then use the knife to slide down, and the meat will soon be cut into large strips, and then cut it horizontally, cut each piece of meat into the size of a fist, and it will be about the same.

This cow is really not small, just the cut out of the meat, there are two hundred catties, this time can let the soldiers have a good bite to eat the meat.

The next step is to start boiling the meat, stewing the meat, the necessary step is to blanch the water, because the water can remove the impurities in the meat, and after the warrior puts the meat in the pot, he picks up the bucket and wants to pour water into it.

When Meng Chuan saw it, he hurriedly stopped, "Brother comrade, we want to cook the beef deliciously, it is not okay to pour water like this, you go and bring two buckets of warm water over and pour them into the pot." ”

Boiling beef in warm water is a better way to cook it so that the surface of the meat will not harden and it will be easier to cook.

When the soldier heard Meng Chuan's words, he immediately brought two buckets of warm water, poured them into the pot, and as soon as the water was submerged in the beef cubes, they began to heat and boil.

The blanching time does not need to be too long, you can fish it out in five minutes, at this time the filtered blood is more, if you feel that the blood foam is stuck to the beef, you want to rinse it, but it is best to use warm water, can not use cold water, do not use cold water, the reason why the beef stews up is that it takes effort to stew, is afraid that it will encounter cold water, the meat will become tighter, and you can't bite it when you eat it.

When Meng Chuan was blanching, he used a spoon to scrape the boiled blood foam, so when the beef was served, it was relatively clean, and there was no need to rinse it.

Let's start marinating this beef. For braised pork, spices are the key, and yellow sauce is an indispensable seasoning for beef stew. Yellow sauce is what we usually call soybean paste and soybean paste, which is very common and can be seen in basic kitchens.

In addition to the yellow sauce, you should also prepare some star anise, bay leaves, cumin, Sichuan pepper, green onions, ginger and garlic, salt, cooking wine, light soy sauce, dark soy sauce, chicken essence and other seasonings.

If you find it very troublesome to prepare these seasonings, you can go to the store and buy packaged braised pork spices.

As for this soy sauce, it is also different in the way of making different beef, if we are making sauce beef, if we don't want this soup, we can release the soy sauce.

If we eat beef stew and want to drink soup, then don't put soy sauce, because soy sauce contains bitter sugar, and after adding it to the soup to cook, it will make the broth slightly bitter, and the taste of the soup will be inferior.

So keep in mind that if you drink broth, don't add soy sauce, and if you don't drink broth, add it.

Put both the spices and the beef in the pot, add warm water, and you can start marinating, the most important point of the marinated beef is not the heat or the spices, but the warm water just mentioned.

If the soup is really not enough, it is best to add boiling water, remember one point, do not add cold water, otherwise this pot of beef, in terms of taste, is really ruined.