After eating it in one bite, Guoguo's expression completely changed, and his eyes narrowed into the shape of a crescent moon. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

"It's so beautiful and luxurious on the outside, but on the inside it's the perfect taste of the meat without any embellishment, and the delicious sauce that I don't know what it is, the deliciousness spreads in the mouth!"

There is also a trace of it like a crunchy chewiness, which makes Guoguo feel even more incredible, obviously it is a piece of meat, and she actually feels a different taste!

The juice kept flowing out, rippling in her mouth, but it was very refreshing and not greasy at all, it was a perfect experience.

Swallowing the meat into his mouth, Guoguo even felt that his entire body was glowing at this moment, full of brilliance! The spiritual power between heaven and earth frantically surged towards her body, and at this moment, a feeling of fluttering immortal made her no longer able to control the expression in her heart.

"Uh-huh! It's just perfect, this meat, no, this delicious, it's really going to be invincible! ”

……

But then, Guoguo found that her shock could not be described in words, and the meat she took the second bite of the meat in her mouth turned out to be the taste of liver!

What a wonderful taste, without a hint of fishy smell at all, full of slippery creamy aroma!

It's not stopped yet! Next, there is the taste of hard pork belly, the superposition of meat and fat, which is even more fragrant. It melts in your mouth gradually!

"Hmm...... This one is also complete......"

didn't even need Zhao Shen to say more, Guoguo started directly, and what was in the entrance was the loin! It's completely different from the previous slippery texture, this time it's a thick sense of reality, the mouth is fragrant, and the flavor of the meat is intertwined in her mouth, and the perfect picture is interpreted!

"How do I feel that I have eaten all the parts of this meat! It's the perfect feast! Delicious ocean! A carnival of food! Guoguo was obviously a little incoherent, but at this moment, there was really no way for her to calm down!

"And the flavor of the sauce, it's so strange that you can feel the fruity flavor of citrus and cinnamon in it! Master Zhao, how did you do it! ”

The presence of the sauce not only does not affect the taste of the meat, but on the contrary, it highlights the flavor of the meat, so that the refreshing saltiness and sweet aroma are a concerto to compose a perfect note!

……

After tasting it, Zhao Shen was worried with a bunch of ingredients, this was the first time he was worried because of the many ingredients, and he quietly fell in front of the board and thought.

In order to repay Zhao Shen, Guoguo directly gave Zhao Shen some ingredients that she saw as "not good", and also booked the time for the next time to make food, and then left in style.

However, what Zhao Shen didn't expect was that the ingredients that were not very good in Guoguo's eyes turned out to be C-grade ingredients, which made him sigh at the huge gap.

He was studying a piece of beef in front of him, looked at the texture carefully, pressed it a few times, and then picked it up and turned it upside down.

This piece of beef will be shiny when you look closely, the red color is uniform and slightly lighter, the fat is white, and the meat is tough and tender, and it is elastic. It can be deduced that this is a fresh piece of tender beef.

In the case of old beef, the color of the meat will be a deep red color, and the meat will be coarse.

In addition, it is said that this piece of meat is fresh because when Zhao Shen pressed it, he found that this piece of beef was elastic, and the depression after acupressure on the beef would be restored immediately. If the meat is not elastic, it must not be fresh beef.

Based on the fat content and feel of this piece of meat, Zhao Shen can be sure that this piece of beef should be in the waist position, and it is known as the beef tenderloin known as the "pride of meat".

However, there are two types of beef tenderloin, and everyone should have heard of it, that is, "filet" and "sirloin", which are often mentioned when eating steaks in Western food.

Zhao Shen has more lean meat and less fat in front of him, which is the legendary "filet", which is the most suitable position for making filet mignon.

"Sirloin", also called "sirloin", is the loin of the cow, containing a certain amount of fat, especially the extension of a circle of white tendons, but the taste is fragrant, more tough, chewy, which is also what distinguishes it from "filet".

Because what Zhao Shen wants to do is boiled beef, the beef is required to be tender and juicy, crisp and not too elastic, so this piece of "filet" is just right.

……

Zhao Shen prepared all the necessary kitchen utensils, tied an apron, and began to cut beef. He carefully looked at the texture of the beef and turned the meat ninety degrees.

Since it is an ingredient sent by Guoguo, let's make a boiled beef for Dongdong, and the little guy should also eat some meat to replenish his body, and he can't always let her watch others eat meat.

Anyone who has ever cooked knows that when cutting beef, it must be cut from the cross-section of the beef grain, so that the cut beef is easy to cook. If you follow the texture of the beef, even if you cut the beef very thinly and cook it for a long time, the meat will be extremely hard and tough, and you will not be able to chew it badly.

Zhao Shen cut each slice of beef into a thin and uniform thickness, which was thin and of average size. Use the back of the knife to help them "massage" one by one, so that after beating, the beef fiber can be loosened and eaten more tenderly.

Put all the beef into the crystal glass plate, add some light soy sauce, cooking wine, cornstarch to it, and then beat in the egg white of a hundred birds and phoenix eggs, mix well and put aside to marinate.

At the same time as the corned beef, Zhao Shen began to process other side dishes. He washed the soybean sprouts, lettuce, cabbage, and garlic and set them aside.

Blanch the soybean sprouts in boiling water, cool them down, drain and spread them on the bottom of the bowl. Soybean sprouts that do not go through the water will have a strong beany smell, which will affect the taste, and overcooling can better maintain its crispness.

Zhao Shen took the bean sprouts and flew into the water without using the same method to treat the lettuce and cabbage, and directly spread the two ingredients one by one in a large bowl.

Because Zhao Shen clearly knew that after pouring the boiled beef into it for a while, the two would soon be blanched, and if the water flew in advance, it would be counterproductive.

After putting these away, Zhao Shen was ready to start stir-frying the red oil and sauce.

Although the steps are similar to those of traditional boiled beef, Zhao Shen prefers to have some of his own way of making food.

Traditional boiled beef belongs to the Sichuan cuisine. The main ingredient is......

……

Zhao Shen put the sauce into the pot and stir-fried until fragrant, stir-fried the red oil, then added the stock, and put in the appropriate amount of seasoning. When the soup is boiling, reduce the heat, pick up the marinated beef slices with chopsticks and pour them into the red oily and fragrant boiling soup.

This ensures that the soup is not too boiling. If the soup is not boiled, the cornstarch will fall off the beef, and if the soup is too open, the meat slices will tend to be too old. I have to admit that heat is sometimes one of the chef's worst enemies.