delicious master

Chapter 129 Delicious
If you want white soup, you need to simmer it on high heat. The fierce firepower can turn a whole pot of soup into milky white, which looks very attractive.

This is the so-called upper soup.

But at the moment, Tang Xiaokang obviously doesn’t need that kind of thing. Chaoshan Beef Hot Pot pays attention to the original taste, and exudes the deliciousness of the ingredients themselves. A pot of clear soup is the essence of this hot pot.

It seems that it is basically the same as the side stove, but the soup base made with beef bones will be more delicious and rich.

The soup base was almost ready. Looking at the beef beside him, Tang Xiaokang began to slice it.

In the authentic Chaoshan hot pot, the beef slices are very particular. Different parts are cut in different ways, and a slight mistake will cause a huge difference in taste.

Basically, none of Chaoshan's meat cutters has spent years of continuous practice and improvement.

If it was an ordinary person, facing these beef cattle would definitely look blind, but Tang Xiaokang smiled easily.

I dare not say anything else, but Xiaokang, who cut a few slices of beef soup with this knife, said that he is still very confident. The ten years of training are not for nothing.

Tang Xiaokang said proudly that he has even completed 60.00% of the knife training given by the system.

To process all the beef quickly, the difficulty of this piece of beef is not only the complexity of the requirements, but also the almost paranoid standard for speed.

From the moment Li Da drove the beef over, it was actually a race against time.

After meat is cut, it will go through a fresh period, an immobilization period, an autolysis period and a spoilage period.

The most important of these is the rigor stage, where the water loss caused by muscle contraction, and the low pH will cause the meat to become sour, which will seriously affect the taste.

In the fresh period, because there is no stiffness period, enough moisture is maintained, and the meat will become extremely tender when cooking. (The above is from the information)

Picking up the meat in his hand, the meat started to twitch by itself before it got down, as if it came alive.

Tang Xiaokang looked at all this calmly. This kind of thing showed that this was a very fresh piece of beef. It was extremely fresh. The muscles could still twitch unconsciously, which showed that the nerve endings in the muscles were not completely dead.

The beef is not very old, about two years old.

Touching the marble-like skin, the tactile sensation brought by the surface of the fingers made Tang Xiaokang have a judgment in his heart. This is also thanks to his other unusual talent, which is why the old man Tang Youwei has always felt that his grandson is a chef. reason.

The kind of inexplicable sixth sense that comes from judging ingredients. There is no way to train this kind of feeling the day after tomorrow. I just want to look at chicken. I don’t care about fish, seafood, and live cattle can be judged by some external factors, but it’s just a simple piece of meat. , Many people can only judge some information that can be received.

And Tang Xiaokang's intuition is that he can feel the deeper things, such as by touching the surface of the beef. The texture of the muscle allows him to roughly feel the age of the beef, the moisture on it and the slightly tight appearance, allowing him to judge It's time for the slaughter.

These are all from the sixth sense, without any evidence, but extremely accurate.

Two-year-old beef is the best ingredient for making beef hot pot. Many people know this. Li Da and the others will pay attention to this. Tang Xiaokang is not surprised.

If the cow is too young, the flavor of the beef will be insufficient, and if it is too old, the meat will be too old.

After cutting the beef and putting it on a plate, Tang Xiaokang smiled satisfiedly as he looked at the things in front of him.

He has never experienced such authentic Chaoshan beef. There are also many Chaoshan beef hot pot restaurants in Ningcheng. The taste is okay, but there is absolutely no way to achieve the demandingness of the ultimate pursuit.

It's not bad to eat a little bit at ordinary times. If he is a very qualified gourmet, at least he can't pass the test with Tang Xiaokang.

But this time it was different. Li Da, who is also a Chaoshan native, had extremely strict requirements for food, showing a pursuit of a veteran Guangzhou foodie.

It also made Tang Xiaokang enjoy himself.

It is definitely not what a chef should do to just eat and not take pictures. The two photos perfectly reflect the texture of fresh beef and the deliciousness of the light soup base.

Put it in the circle of friends, turn off the phone, the soup base is getting better, Tang Xiaokang decided to speed up.

Otherwise, according to the personalities of those foodies in my circle of friends, it is very likely that I will come to the store to grab food from me later.

At least that guy Hong Tao can definitely do such a thing.

Although the beef cooked in clear soup is already very delicious, but if it can be served with dipping sauce, Tang Xiaokang thinks it will be more perfect.

Tang Xiaokang has never experienced the authentic Chaoshan beef hot pot, and he doesn't quite understand the perfect dipping sauce, so he decided to match one according to the style of the side stove.

Dried scallions, a little scallion, add some sliced ​​garlic, millet pepper, some steamed fish soy sauce, stir a little peanut oil and then sprinkle some minced garlic on top.

The minced garlic was specially added by Tang Xiaokang himself. In his opinion, after blending any meat quality with the minced garlic, the taste will be more prominent and full of fragrance. Just thinking about it is enough to make your mouth water.

When everything was ready, Tang Xiaokang took out a chair from the hall and came over. The freshest beef does not need water at all, and there is no need to be afraid of the smell of blood, after all, all the water is still locked in the meat.

After adding a little salt, Tang Xiaokang stirred up a little bit of the soup and scooped out a beef ball.

It is very comfortable to drink, the warm soup flows all the way to the stomach, and the umami taste in the beef bones is also perfectly highlighted. After the entrance, the aroma directly rushes to the Tianling Gai.

Take a bite of the beef balls, the gravy splashes and explodes in the mouth. The meat is very chewy, chewy but effortless at all, and the beef balls can be easily crushed.

There is no slight smell of meat, and it is full of the aroma of beef. It is paired with light beef soup and has an endless aftertaste.

When making the soup base, Tang Xiaokang specially cut a white radish with a hob and put it in. The light white radish will not affect the taste of the soup at all.

Now it still needs to be stewed. After the white radish completely absorbs the aroma of the gravy, it will definitely be very delicious.

Put the sliced ​​beef into the pot on high heat, and within eight to ten seconds, lift it up immediately, wrapping all the meat in one bite.

It is very tender, very fresh, very smooth, and it tastes very textured. The aroma of the beef becomes more intense, and there is an indescribable refreshment in the whole mouth. This is the real beef hot pot!
Tang Xiaokang's face was full of enjoyment. Tang Xiaokang didn't even think that the beef could be so delicious. He seemed to see the clear grassland, the sun bathed his face warmly, and the faint grass fragrance contained The aroma of fleshy fat.

An unspeakable delicious taste, no wonder it can conquer people's taste without adding any seasoning, he has already shown the ultimate taste of a beef!

　I’m going to help my friend install the computer tonight, I haven’t eaten yet, if I have time, I will try my best to write the second update

　　
　
(End of this chapter)