When the machine was turned on, Li Yi was not present.

He got up earlier than everyone else, and by five o'clock in the morning, he was already at the slaughterhouse.

Not all meat has to be slaughtered in advance and deacidified.

The mutton used in the copper pot shabu mutton, as well as the beef used in the Chaoshan beef hot pot, need to be killed freshly to ensure freshness.

And when Li Yi finished slaughtering and transporting the beef and mutton back, the beef hanging on the hook was still twitching gently.

On the day of the official recording of each show, the diners in line came earlier than the program team.

And the number of diners queuing up this time has set a new record, and the number of diners in the first wave alone has exceeded 500.

Therefore, when everyone arrived at the restaurant, they all began to prepare for themselves.

The preparation of shabu-shabu is simpler than that of stir-frying, but the workload is greater.

Although there is no need to fry and fry, in order to take care of the taste of diners, the type and quantity of ingredients prepared this time are the largest.

Everything can be shabu-shabu, as long as it is an edible ingredient, there is nothing that cannot be put into the shabu-shabu.

Meat, vegetables, eggs, mushrooms, soy products, noodles... For each ingredient, Li Yi asked people to prepare two hundred servings.

And these ingredients need to be washed, cut, and plated.

For two hours after arriving at the restaurant, everyone was busy processing the ingredients.

Li Yi and the others have long been accustomed to this kind of war-like work intensity, but the guests are all first.

However, Linghua had a lot of fun, she was full of energy, and she was responsible for cutting most of the meat, except for the fresh yellow beef that Li Yi brought back.

In order to ensure freshness and save transportation time, Li Yi just roughly skinned the cattle after killing them, divided them into several large pieces, and loaded them back into trucks.

But these beefs are used to make Chaoshan beef, and they need to be divided according to the parts.

This is a job that only he can do, and he can't fake others.

Reika's enthusiasm is very high, and when she comes to the restaurant, she says that all the meat will be handled by her.

But Li Yi told her that she didn't need to cut the fresh beef, and she couldn't help but be a little puzzled.

As a child who grew up in a high-ranking official in Mongolia, if you want to talk about the understanding of beef, she will definitely not lose to anyone.

Chaoshan beef hot pot, isn't it also shabu beef?

Why can't she cut it?

So, when Li Yi started to cut the beef, she also came close and watched curiously from the side.

The cattle brought back by Li Yi were divided into four parts: the head and neck, the leg and the body.

Among them, the cow body was directly cut into two and brought back, and what Li Yi was dealing with was half of it.

Holding a slender meat cleaver, Li Yi cut down from under the shoulder blades of the cow's body and shaved off a whole strip of meat inside.

Seeing the long strip of meat shaved by Li Yi, Linghua asked with a smile: "Your loin is quite complete." ”

Li Yi smiled, put a whole piece of meat on the board, trimmed off a few pieces of fat with a boning knife, and explained: "This is the hanging dragon, which is the eye meat of the steak in Western food, the part of the sirloin."

When Chaoshan people eat beef, they also divide the beef into different parts.

This meat is on the back, and when the cow walks, this meat will also move with the backbone, so it is live meat, which is particularly tender.

The backbone is also called the keel, so the Chaoshan people call this meat the hanging dragon. ”

Li Yi said, while using a boning knife to shave off the outer layer with fat on both sides of the long strip of meat, he explained: "The mature part here is the spine in Chinese food, that is, the outer loin, where the fat is the least, the meat is the most tender, and the meat juice is relatively full."

The two sides with a little fat here are called hanging dragon companions, which have more fat than hanging dragons, so the taste will be smoother. ”

Listening to Li Yi's explanation, Linghua was a little surprised: "The loin is actually so finely divided?" On our side, it's all counted according to the tenderloin, and the stir-fry is fried directly. ”

"Stir-fry can be fried directly, but if it is water-shabu, then the taste of the meat in these two positions will definitely be different."

As he spoke, Li Yi put the divided hanging dragon and hanging dragon companion on the plate on the side, and while slicing them, he gestured: "It's good to slice these like me, you have to cut them thinner."

Cut the hanging dragon to a thickness of about one millimeter, so that it will be cooked after 8 seconds.

The hanging dragon companion is also about the same thickness, and it can be eaten after 8 to 10 seconds. ”

After speaking, he handed the uncut hanging dragon and hanging dragon companion to Linghua.

Linghua took the plate, turned around and handed it to Zeng Yi, while she was still standing beside Li Yi, watching him cut the beef curiously.

Li Yi wiped the boning knife and cut off the entire piece of abdominal meat from the outside of the cow's ribs all the way to the abdomen.

Holding the boning knife, Li Yi drew a cross on the belly meat: "If you divide it according to Western food, the upper left corner is called beef short ribs, and the upper right corner is Fili."

Filet is mainly used to control the curvature of the spine, and under normal circumstances, the amount of exercise is not large, so this is the most tender part of a whole cow.

A cow only has two filets, the left and right, so in Western food, filet is the most expensive part of the cow.

However, under the hands of Chaoshan chefs, the position of this whole strip is considered brisket, and the subdivision can be divided into upper brisket and lower belly. ”

As he spoke, Li Yi slashed diagonally from the lower left corner to the center of the right side, dividing the belly into two pieces.

He then cut the brisket from the center, cut off the filet parts, and placed them on a plate in order.

Seeing a few pieces of belly meat after Li Yi was divided, Linghua couldn't help but sigh and admire: "After you are so separated, it seems to be really obvious, here you have to be fatter, here you are thinner, here you have more tendons...

Gee! Chaoshan people have to cut beef so finely! ”

Li Yi said with a smile while slicing the beef brisket: "The food is in Yangcheng, the taste is in Chaoshan, Chaoshan people are more in pursuit of the original taste of the ingredients, and the requirements for the taste are also relatively high, so the division is more careful." ”

After speaking, he picked up the cut beef brisket slices and signaled: "It's okay to cut the beef brisket so thick, but it can't be thicker, it is more resistant to cooking, and at this thickness, it will take two minutes to cook." ”

When Linghua heard this, she couldn't help but complain: "Is it called boilable for two minutes?" When we cook beef, it starts at least an hour, and it is all whole in the pot, so it is not enough trouble to cut it. ”

"It tastes different."

Li Yi said with a smile: "The Mongolian Qing beef stew is bold, and this kind of beef is the details." ”

As he spoke, he took the rest of the lower belly beef belly, pointed to the thick fat on the inner and outer sides, and explained: "This piece is called fat callus, also called double layer meat, it is the sandwich meat here in the beef belly, and it is called the abdomen in Western food."

Although it looks fatty, it has a tendon inside, and if you cut it thin enough, it will taste crispy and tender.

This is also cut 1 mm, the same as the hanging dragon, it is cooked in eight seconds, and there will be a combination of oil and meat aroma when eating, which is particularly enjoyable. ”

Listening to Li Yi's explanation, Linghua shook her head with a smile and complained: "I kind of understand, your meat, no matter what part it is, can be cut as thin as it is!" ”

"That's right."

Li Yi said with a smile: "This is the characteristic of Chaoshan beef. ”

4

(End of chapter)