Quite a handsome guy who knows to brag all day long!

Regarding Su Rui's contempt, Li Can could only laugh at it.

"By the way, why did you slap the beef with the back of your knife?"

With nothing to do, Su Rui finally focused on cooking, especially since the young man in front of her was still a hidden chef!

Therefore, if you can follow and learn a trick and a half, it will definitely be a good thing.

"There are a lot of tricks for handling beef, and I'm only using one of them now."

Li Can didn't have a childish temperament, and explained,

"I fluff the meat with the back of a knife and slice it later against the texture, so that the texture is soft and creamy. If you want the beef to be chewy, you need to follow the texture. ”

"Even cutting vegetables?" Su Rui was incredulous, she never knew that the way she cut the beef would affect the texture of the beef, "So do you plan to cut against the texture or along the texture?" ”

"This requires the chef to make a preliminary judgment on the customer, and if it is a young customer, cut it along with it, and if it is an older customer, cut it in reverse." Li Can explained while cutting the meat slices against the texture, and his movements were clean and neat, without dragging the mud and water.

"It should be hard for guests to tell the subtle differences, right?"

"Don't doubt the judgment of the guests, they may be more accurate than the chef himself." Li Can reminded.

Su Rui let out a weak 'oh'.

Place the sliced beef in a small basin filled with water and gently grasp and wash for a minute to remove the hidden blood from the beef.

"A lot of people think it's enough to wash the ingredients before cutting them, but that's actually just the surface." Li Can pointed to the clear water that became cloudy in an instant, "Look." ”

"So dirty?" Su Rui was startled, she remembered that when she first bought the beef, she had cleaned it many times.

"It's not dirty, it's the blood hidden in the beef." Li Can shook his head, "Try to remove the blood as much as possible, you can minimize the smell of meat and enhance the taste." ”

Su Rui nodded thoughtfully, and then saw Li Can take the washed beef in his hand and squeeze it hard, squeezing the water out of the beef.

"It's too clean, isn't it?"

"It's natural, the fresher the beef, the heavier the blood, and it's always good to have more processes." Li Can smiled: "Of course, it's not all for this reason, the drier you squeeze, the better it will be absorbed when marinated for a while." ”

"Like a sponge?"

"Yes, that's the truth."

Li Can didn't say more, and put the drained beef into a clean bowl to taste,

Add salt to increase the salty taste,

Add pepper to increase the spiciness and characteristic aromatic flavor,

Then add the old soy sauce base color.

The dark brown color and viscosity of the dark soy sauce make up for the whitish appearance of the beef when it is squeezed dry, and it also enhances the saltiness and gives the flavor a more three-dimensional appearance.

The next step is more important.

"Stirring the beef in one direction by hand until it sticks to your hands, so that the beef can lock in moisture as it absorbs the seasoning, otherwise the water will come out during the frying process, and the beef will be ugly and easy to stick to the pan.

Then add the egg whites and stir to increase the tenderness of the beef,

Add a small amount of dry starch to lock in the flavor in the beef.

At this time, the beef is very sticky, like a lump of meat, if you put it directly into the pan and stir-fry, it is difficult to fry, and even if you don't pay attention to it, it will make the meat old. ”

Li Can added some vegetable oil to it.

Vegetable oil acts like lubricating oil, separating each slice of beef and dispersing it in the pan.

"That's how beef is prepared." Li Can washed his hands in the pool, and then pointed to the ingredients in the condiment area and said, "The condiments of this dish are very simple, garlic, ginger, red pepper and the most important thing, green onions.

It should be noted that the first three are only condiments, while green onions are auxiliary materials and are used in large amounts. If you want to stir-fry beef with green onions, you need about three to four green onions. ”

Su Rui watched intently, for fear of missing any steps.

Garlic with ginger cut into small slices,

Half a red pepper cut into small pieces,

Cut the green onion into small pieces with an oblique knife.

Without Li Can's explanation, you know that the function of red peppers is to decorate the dish, so that the whole dish does not look monotonous, and at the same time, the sweetness of red peppers can also relieve oiliness.

Although Su Rui does not have Li Can's strength, she can still understand some simple cooking techniques.

"Once the ingredients are ready, you need to prepare individual seasonings."

Li Can took out a small white porcelain bowl and poured steamed fish soy sauce, cooking wine, pepper and starch into it and stirred well.

Steamed fish soy sauce is mostly used to cook fish dishes, and it is taken out at this time to increase the saltiness and freshness of fried beef with green onions.

The spices in the kitchen are like the painter's paints, there is no fixed effect, only the right combination.

Use it well, shoot it amazingly,

Poorly used, bye-bye.

"The taste of dark soy sauce is on the heavy side, the color is too strong, and it can't be put more, and the purpose it can't achieve needs other condiments to add freshness, steamed fish soy sauce is just one of them, and the rest are soy sauce, light soy sauce, chicken essence, and so on."

Li Can didn't plan to hide it at all, so the whole dish would be explained in detail wherever it touched on the key points.

Su Rui nodded vigorously.

Boom---

Remove from heat and start a fire.

The stove in a restaurant kitchen is different from a small home stove in that the fire is so large that it erupts like an engine roaring.

This is the end of Li Can's explanation, because the next operation has nothing to do with whether it is explained or not, and requires real practice and solid basic skills.

Heat a wok and add two tablespoons of vegetable oil.

When the oil temperature is hot, Li Can takes the pot off the heat and pours in the marinated beef.

It is worth noting that the so-called spoon is not a small spoon for household use, but a stir-fry spoon used by chefs to stir-fry vegetables!

In other words, two spoonfuls of vegetable oil is still a lot of money, and it doesn't cover the surface of the beef at all.

Li Can turned the heat to medium and put the pot back on the stove while gently pushing the beef with the back of a sauté pan.

At this time, you can see the benefits of adding vegetable oil when marinating beef.

With the slightest touch of a sauté spoon, the sticky beef slices can be easily separated without any force.

In about ten seconds, the beef slices are already slippery.

Li Can grabbed the ear of the pot with a towel with his left hand, hooked the pot on the other side with a frying spoon with his right hand, and poured the beef inside into a colander with hot oil to drain it for later use.

Add a small amount of base oil to the pot again, after the oil temperature is hot, pour in ginger, garlic and red pepper, stir-fry the condiments over medium heat, and then add oil to continue to stir-fry.

The kitchen was filled with the smell of oil smoke, not only did not make people uncomfortable, but it was refreshing and appetizing, and the aroma was tangy, which made Su Rui hungry!

But she was obviously full at dinner.

Maybe that's the charm of good food.

After the sauce is stir-fried,

Li Can re-fried the drained beef slices in the pot and evenly,

Then pour in the green onion and stir-fry until it is broken,

Pour in the prepared sauce and stir-fry.

Because the sauce is integrated with starch in advance, its function is not only to taste, but also to collect the juice of water starch, so that all sauces are viscous and shiny.

Finally, remove from heat and serve.

A dish of fried beef with green onions and green onions is complete!

Su Rui witnessed Li Can's cooking method throughout the whole process,

There is no other chef who opens and closes the spoon like the scene,

There is no unique means as imagined,

Yes, it's just ordinary stir-fry and flip,

At most, a few wisps of fire will occasionally burst out of the pot in the middle of the way and come into contact with the ingredients, giving the whole dish a more smoky flavor.

No more, no less, but just right.

"This damn cooking is amazing!" Su Rui's eyes lit up.

Li Can smiled and shook his head,

"Let's serve."

(To be continued.) ）