"Yes."

Li Yi nodded, repaired a whole piece of neck, put it on the tray on the side, and explained: "These meats are used to make Chaoshan beef hot pot." ”

"No wonder."

Lin Yilun suddenly realized: "With the way to eat Chaoshan beef hot pot, it must be the most perfect."

I have always felt that Chaoshan is the most delicate place to eat beef.

In Chaoshan, it is amazing that a cow can be divided into dozens of different parts, and the taste of each part is not the same. ”

As he spoke, he looked down at Li Yixiu's neck and admired: "This snowflake pattern is so beautiful, what did you just say this place is called?" Upper Brain Ren? Neck? ”

"It's okay to call it a snowflake."

Li Yi glanced at the neck meat and said casually: "15%, the fat deposition ratio of this piece of meat is okay, it should taste good." ”

"It's about the same as A3's Wagyu cow."

Lin Yilun nodded and said: "I think A3's beef is the best, A4 and A5's meat is too fat, I get tired of eating two bites, and it sells expensive, which is not cost-effective at all." ”

When Li Yi heard this, he joked with a smile: "With your net worth, there should be no pressure to eat A5 Wagyu beef, right?" ”

"If you have money, you can't be wronged!"

Lin Yilun said with a smile: "In fact, there are a lot of luxury ingredients, but they are scarce and expensive.

Do you say that A5 beef for thousands of dollars a pound is really much better than A3? I don't think so.

It is indeed fragrant enough, and it is indeed very satisfying to take a sip, but it is really unnecessary to spend more than ten times more money for this mouthful.

And is it good to eat fatty meat? It's just that the fat content is higher, and the processing is to roast it over a charcoal fire, which is too untechnical. ”

As he spoke, he waved his hand disapplausively.

Hearing his complaints, the barrage in the live broadcast room was full of barrages.

"It's Versailles! Ha ha! ”

"People eat the original taste of the ingredients."

"Laugh to death! So what we eat is not the same as the original taste of the ingredients. ”

"The original taste of the ingredients? Cantonese cuisine is the ancestor! Chickens smell like chicken, meat smells meat, and vegetables smell like vegetables, and three-year-old children know it. ”

"Haha! I've also eaten A5 grade wagyu beef, and I went to Kobe to eat it, and after eating it, I felt like I was really wronged. ”

"It's not that exaggerated, in fact, it's delicious, but it's not cost-effective! It's too expensive! ”

"I believe in Brother Lun's experience, after all, Brother Lun is also a professional."

"We Chaoshan people eat beef, a cow is divided into a whole piece, it should be tender, it should be crispy, it should be slippery, and it should be bouncing, this is called eating!"

"Let's just talk about cooking skills, all Western cuisines, we don't deserve to lift shoes!"

There is a display screen in front of the desk, and Lin Yilun looks at the flying barrage and feels very novel: "Your show is really interesting, and you can see the barrage in real time." ”

Looking at the barrage of the audience on the screen, he thought deeply: "Actually, in front of the live broadcast, I said this not very well, it is a bit of a war, but I have also been to many countries and regions, catering culture, cooking skills, we are indeed unique in the world."

Of course, it's not that other places are bad, but they are really not as rich as ours.

But we also have to be a little inclusive, people and beef can be famous all over the world, and there is a reason for it, it tastes really good.

In terms of beef quality, it is indeed better than the beef we usually eat.

But our strength lies in the fact that we can make ingredients that are not of such outstanding quality particularly delicious through cooking skills, which is amazing! ”

Linghua on the side heard his words and couldn't help but speak: "The quality of Wagyu beef may not be better than our beef, right?"

I've eaten A5 Wagyu beef, in fact, it's just like that, it's more fat, but it's still white-fat beef.

In the minds of our Mongolian people, the white-fat cow cannot be compared with the yellow-fat cow at all.

Yesterday we killed a top yellow fat cow, it was the Su Bai cow of HLBE, and there were also snowflakes.

Later, when you taste the snowflake meat of Su Bai Niu, you will know what really good beef is. ”

"Oh? Is it? ”

Lin Yilun became interested: "Yellow fat snowflake cow? Then I'll have to taste it. ”

"Let's get to work first."

Li Yi put the spoon kernel in front of him: "All sliced, 1 mm thick." ”

"Okay, I'll show you my knife skills."

Lin Yilun moved the board and cut the meat slices next to Li Yi.

His efficiency is much faster than Zeng Yi's, and the meat slices cut out are also very uniform and complete, and the yield rate is quite high.

Seeing this, Li Yi also sped up the speed of dividing the meat.

It didn't matter if he was speeding up, Lin Yilun on the side only felt that his hands were flying up and down, and when he turned his head to look, he saw the blade in Li Yi's hand silently swimming on the cow's body.

A moment later, Li Yi dragged it, and the beef on the cow was dragged down by Li Yi like a piece of clothes that had fallen off.

Seeing this scene, Lin Yilun's eyes widened in shock: "I'll go!" What's the situation? You're unloading meat too fast, aren't you? ”

"You didn't watch the live broadcast the day before yesterday, did you?"

Huang Xiaoming came closer, patted him on the back, and said with a smile: "Brother Yi's hand is the real Ding Jie Niu."

This is only half a cow, and the day before yesterday Brother Yi solved a whole cow, so the scene is called exciting! ”

"I'll have to go back and see."

Lin Yilun was amazed: "This knife technique is too scary!" ”

In the live broadcast room, the audience has witnessed Li Yi's whole cow.

But when I see Li Yijie's beef again, I will still feel amazing, not to mention Lin Yilun, who I saw for the first time.

After dividing the beef by two, Li Yi put the meat in the chest, three flower toes, five flower toes, tender meat and other areas according to the parts, and handed it to Lin Yilun.

With Lin Yilun here, his pressure is much less, otherwise he has to cut all this beef himself.

Separately took out the leg meat between the tender meat and the five-flower toe and put it on a clean board, Li Yi called Wu Lei over.

"It's time for you to contribute."

Li Yi took two heavy square iron rods and handed them to Wu Lei: "Your task is to beat these leg meat into meat puree." ”

This is the most laborious step in Chaoshan beef hot pot, that is, hand-beaten beef balls.

It involves beating the beef raw with an iron rod and then kneading it into meatballs.

Wu Lei knew that he was going to do this job, but after taking the iron rod, he was still shocked by the weight of the iron rod.

"So heavy?"

He picked up the iron rod and shook it in his hand.

"Focus can add efficiency." Li Yi explained casually.

"Is it just smashing?"

Wu Leichi asked: "Wouldn't it be better to cut it first?" ”

"Can't cut it."

Li Yi explained: "There is fascia in the leg meat, and those fascia will play a fixed role, so that the muscles will not be easily smashed away.

If you cut it and don't hit it twice, the meat will fly everywhere, and the efficiency will be worse, and it will be easier to smash it if you don't cut it.

Just smash it like this, it's easy to smash it apart, remember to pick out the fascia. ”

As he spoke, he patted Wu Lei on the shoulder and said with a smile: "This is manual work, you can use it as strength training." ”

When Wu Lei heard this, he looked down at his abdomen, which had begun to bulge slightly, and suddenly had no complaints.

Picking up the iron rod, he came to the beef, looked at the beef, and smashed it with all his might, as if he had some deep hatred with the beef.

Seeing this, Li Yi nodded with satisfaction, and then came to the stove and put the cauldron on the stove.

This time, the ten flavors of shabu-shabu soup base were basically prepared in advance, and only one was left that was not ready, that is, the tempeh hot pot of your province.

The base of this hot pot needs to be stir-fried, and it has to be fried to be the most delicious.

When the pot is cooked, the restaurant will be ready to open.

2

(End of chapter)