Beef tenderloin, this is the most delicate part of the cow's part.

It's all lean and firm, and it's used as a premium steak.

But as an imperial chef, Rong Ling naturally would not use Western-style methods to make such exquisite beef tenderloin.

She wants to use the most Chinese cooking method - roasting.

Of course, preparing the ingredients is the most crucial step before grilling. I saw Rong Ling pick up the knife and remove the fascia on the surface of the beef loin little by little.

Immediately afterward, she put the tenderloin in the refrigerator, quickly frozen it for five minutes, and then took it out and put it on the cutting board, so that the shaped tenderloin could be better cut out of the thin slices she needed.

"Okay, now it's time for the slices!"

Rong Ling picked up the knife, you must know that the most critical step in this dish is the cutting of beef slices, and it is necessary to ensure that the beef slices are thin enough to be thin enough to transmit light.

If you can't transmit light, then the whole dish will fall short, and it will not be able to be formed at all, and the subsequent production can almost be abandoned.

When Rong Ling was in the Dajing Dynasty, this dish would only be made during the palace feast, so although she was full of confidence in the mastery of the thin and thick beef slices, she could not take it lightly.

I saw her holding a clean towel in one hand and holding the beef with the other, and then holding the kitchen knife with the other hand, and then looking at the position and pressing the knife a little harder.

As the blade slowly descends, a thin slice of beef like a cicada's wing is gradually cut from the tenderloin.

Because the red and tender meat slices have been frozen, they are very stereotyped, lying quietly on the cutting board, without sticking.

In this way, Rong Ling carefully cut off the next slices of meat, and as more than a dozen slices of beef were cut, Rong Ling began to prepare for the next step - air drying.

According to the production method in the Dajing Dynasty, after cutting the beef slices, Rong Ling has to dry the cut beef by natural air.

But in such a primitive way, it will take up a whole day, and for the competition, time is far from enough.

Therefore, when Rong Ling knew that there was such a thing as an air dryer, she once again sighed at the development of modern technology: "If this thing can be brought back to the Dajing Dynasty, the food speed of the imperial dining room can be doubled." ”

Rong Ling put the cut beef into the air dryer while secretly planning to bring the air dryer back to the Dajing Dynasty.

"Drip-"

After pressing the air-drying button, Rong Ling watched the machine automatically time, and her heart became more and more fond of this machine, she seemed to have seen the scene of the imperial dining room being rewarded by the emperor because of it.

"Alright, let it dry on its own, and then it's time to stir-fry the ingredients."

Rong Ling turned on the heat, poured a little base oil into the pot, and then added rock sugar and stir-fried, gradually stir-fried the sugar color, and set aside.

Next, put the bottom oil in the pan again, this time pour in the chopped green onion and ginger and stir-fry, then pour the cinnamon, star anise, cumin, dried chili, bay leaves, grass fruit and peppercorns into the pan and continue to stir-fry.

After the ingredients change color, pour in a little water, then add light soy sauce, fresh sauce, freshly fried sugar, dark soy sauce, chicken powder, refined salt, and then reduce the juice over high heat until it is thick.

After seeing the soup in the pot thicken, strain the ingredients out with a strainer and pour the thick soup into a bowl for later use.

"Drip-"

The air-dried beef has been set, and Rong Ling gently plucks it out with small tweezers.

Then, add another pot of oil and pour the air-dried beef into the pan for a short time to fry it for a short time to make the meat itself more crispy.

After drying the oil stains, Rong Ling poured the beef slices into the thick soup that had just been fried, and gently stirred with chopsticks to make the dark red thick soup fully and evenly coated on the beef.

At the end, Rong Ling sprinkled a little pepper oil, and the whole beef slice was hung with red thick soup, and the surface was glowing with crystal clear oil, which was simply crystal clear, like a glass handicraft.

"There are five minutes left in the game! Hurry up! ”

With the urging of the host, the contestants began to speed up the progress for the final plating.

On Rong Ling's side, he didn't start arranging the plate, but wrapped his mobile phone with plastic wrap.

"Hey, you see, she's pestering her phone? What is this operation? ”

"If she can't read it, she shouldn't just use that dirty bowl to serve the food?"

"Are you afraid that your phone will be soiled by the soup?"

The audience at the scene and the audience in front of the live broadcast screen were also confused, and even the judges didn't know what this contestant named Rong Rong was doing.

But in everyone's curiosity, Rong Ling had already wrapped the phone in plastic wrap, and then, she actually turned on the flashlight function and placed it on the plate.

Then, she used the small tweezers she had just used to put the beef slices wrapped in soup one by one on the mobile phone wrapped in plastic wrap.

One by one, one layer after another, each layer was one less than the previous one, and in this way, soon, Rong Ling piled up a small mountain of beef slices on the phone.

Because the lights on the scene were too bright, neither the audience nor the judges could see any surprises in Rong Ling's dish, but they only felt that the beef slices were piled up on the mobile phone on the side, and the others couldn't see anything special.

"It's game time! Please stop what you are doing!! ”

As the host announced the end of the competition, all the contestants stopped their movements and stood behind their own works.

Rong Ling is very satisfied with the dishes she makes, and although she wears heavy makeup and uncomfortable wigs, she is still proud of herself for making such exquisite dishes.

Even if no one knows that she is Rong Ling, it is also her greatest comfort and comfort to let the audience be conquered by the dishes.

"Good! Then the judges are invited to come to the stage to taste the dishes made by the contestants and score them! ”

The process of the competition continued, and the guests on the judges' bench came to the stage with their chopsticks one after another to taste the dishes made by each contestant one by one.

Rong Ling was the last to sign up, so she waited the longest, but this did not affect her confidence in her craft.

In this way, about ten minutes later, the judges came to the dish made by Rong Ling, and they looked left and right at the plate of beef slices, except for the glowing oil, they did not see any information related to the theme of "light".

"Is this the final product? Why can't I see any connection to the light? ”

One of the judges asked questions, and the other judge immediately answered and asked Rong Ling, "Can you introduce the point where this dish you made fits in with the theme of 'light'?" ”

Rong Ling looked calm in the face of the judges' questions, she smiled calmly, deliberately changed her voice, and said to the judges in front of her in another shrill voice: "Please also turn off the lights on the scene." ”

"Turn off the lights?" Everyone was puzzled.

"yes, please turn it off."

Because the game was broadcast live, although everyone was very puzzled by Rong Ling's requirements, in order not to affect the reputation of the game, they could only do it.

"Turn off the lights!"

"Click"

As the main light of the banquet hall was turned off, the sight of the audience dimmed, and just when everyone felt inexplicable and unclear about Rong Ling's request, suddenly, the faint red light on Rong Ling's stove attracted everyone's attention.

"This, this, this dish will glow?"

"That's right, that's my dish for today's competition - Lantern Shadow Beef!"