When everyone heard the words "Fried Niuhe" and everyone showed an interesting expression.

If you want to cook other dishes, you may not be convinced, but you can’t cook dry-fried Niuhe. This is a dish that tests Cantonese cuisine masters’ cooking skills.

By cooking dry fried beef river, the chef's basic skills in stir-frying can be accurately reflected.

In fact, each cuisine has similar dishes that test basic skills.

For example, Mapo tofu in Sichuan cuisine, double crispy oil in Shandong cuisine, Yangzhou fried rice in Huaiyang cuisine, and fried shrimp in Benbang cuisine, etc. are all dishes that test basic cooking techniques.

Once the foundation is not solid, the dishes you make may fail.

Eating in Lingnan area, if you want to try the master's skills, you can just order a portion of dried fried beef and try the best.

The good dried fried rice noodles have a dry taste, not greasy, not broken, full of steam, the rice noodles are evenly pink, with a little burnt brown on the surface, and the taste is fragrant, soft and delicious.

"Senior brother, is there any problem with Master Cheng?"

"This is his specialty. Building No. 10 is better than Lao Cheng, no more than three people. This is still the case, including Guo Weidong... I'm curious about whether the other party is here to find fault or to build a ladder for Lao Cheng."

Tsk, what this means is, this is sent to the chef Cheng.

Seeing that everyone here showed a relaxed expression.

Qi Zhentao's master He Jiashun felt a sudden slap in his heart.

I knew I had hit the gun.

He sat down, took the teacup and drank a sip of tea.

The junior brother next to him asked:

"What's wrong with Senior Brother?"

"When I was playing cards, I knew that the landlord had only five cards left, but I even had three and two hands... If I guess correctly, I will hit their minds this time."

"Just be honest. Since the arrest of Senior Nephew Meng, our faction will not be able to have a good face. Please accept your fate."

"But... Junior Brother Meng is still in the hospital, he..."

"He deserves his guilt, even his disciples are hurt so much. Why should we get involved with such people? Junior Brother Meng's ship is about to sink. Don't you jump out quickly, and are you still going to sink together?"

Seeing that it became a joke on me, I would continue to choke on my neck, which would definitely be fruitless.

But He Jiashun was a little unwilling to accept it.

He wants to make his last effort.

Even if you lose with integrity and integrity, you don’t just bow your head and admit defeat.

But whether it should be said or not, Junior Brother Meng’s affairs were really inauthentic. When he retired, he generously passed on the position of executive chef to Qi Zhentao without saying a word.

Originally, the brothers and sisters applauded this behavior.

Now it seems that his son Meng Kai had insufficient qualifications and poor cooking skills at that time, and could not take on the position of executive chef.

[To be honest, I have been using Wild Fruit to read books and follow updates recently, changing sources and switching, and pronunciation aloud. Yeguoyuedu Android and Apple are available.]

That's why this old guy thought of such a secret move, intending to let his son step on his apprentice's head and get on the position.

Fortunately, I discovered it early, so I gave him another year or two, and maybe I could really succeed.

In this case, the brothers and brothers quarreled with Diaoyutai and were somewhat unreasonable and not strong.

The entire master sect was killed by Junior Brother Meng.

Not long after, the kitchen brought the ingredients to make dry fried beef river:

A portion of fresh pho noodles served in a bamboo basket, a piece of beef ridge meat, and some mung bean sprouts that pinch the head and tail. This ingredient is called sprouts or silver sprouts in Cantonese cuisine, while the north is more used to be called beans.

One onion, a few shallots, a few leeks, and various seasonings.

Cheng Jianshe washed his hands and started to do things in front of everyone.

He first took the beef, cut it into three millimeter slices of meat with a top knife, cut it into pieces, put it in a bowl, add light soy sauce, oyster sauce, a small pinch of pepper and a little dark soy sauce for coloring.

Then add some green onion and ginger water and two teaspoons of broth, stir the slices of meat in the same direction, and let the slices of meat in the slices of meat in the scallion and ginger water and broth.

This way the beef will taste more tender and have a stronger aroma.

When the taste is all in, grab a little corn starch and put it in, and continue to mix it, so that the starch wraps the beef slices, further increasing the tender texture of the beef.

Finally, pour some peanut oil and grab it for a few more times.

It not only locks in moisture, but also prevents the beef from sticking together when it is over oily.

"Well... it looks so complicated."

Chen Jiayue originally thought that this dish was very simple, but she didn't expect that the marinating of beef was so complicated.

Lin Xu said with a smile:

"Usually, stir-fried beef needs to be marinated like this, this is a normal step."

"In other words, I can't learn it?"

"You don't have to learn. I'll make it for you if you want to eat, it's not difficult."

While the couple was chatting in a low voice, Huo Yifan on the side muttered:

"I thought Mr. Cheng wanted to use the ancient method to make dried fried beef river, but I didn't expect it to be a regular method."

Chen, who was fantasizing about the taste of dried fried beef river in Love Brand, was immediately shocked:

"Is the ancient method of dry fried beef? Is it different from Mr. Cheng's method?"

Xie Baomin knew these things well, and he smiled and said:

"The so-called ancient method is actually to use brown sugar to replace dark soybeans. In recent years, the cooking circle has somehow developed a retro trend, with various thick past and thin. In fact, dark soybeans have added caramel colors compared to light soybeans, which are no different from sugar colors, but there are always people stepping on them."

Huo Yifan was stunned by this and asked for a long time:

"Apart from sugar color, isn't there any difference in other aspects?"

"There is no difference in essence, it's just a gimmick. As a chef, you can't always pursue unpopularity and unpredictability. Remember: what the public likes is the most real top level."

Huo Yifan chewed the meaning of this sentence seriously, and then said to Xie Baomin with a serious look on his face:

"Thank you for your advice!"

"What's the thank you for this? If you ask your dad, he will say that."

In front of the stove, marinate the beef and start preparing side dishes.

Cut the onion into shreds, cut the leek and green onion into pieces about five centimeters, cut them all, put the leek and green onion together, and put the onion and silver sprouts together.

The reason why onions are added is to increase the umami flavor of the pho.

In restaurants in Lingnan, in order to improve the efficiency of the kitchen and to prevent the taste of the dishes from being too different, light soy sauce, dark soy sauce, soy sauce, sugar, chicken powder, MSG, oyster sauce and other seasonings will be specially used to make some seasonings for dry-fried Niuhe according to a certain proportion.

When frying Niuhe, just use a spoon to scoop some sauce into the pot.

Use this sauce to stir-fry Niuhe, which has a strong umami aroma and a great improvement in the efficiency of the kitchen.

But today there is no special sauce here, so you need to add some onions to use the sweetness of the onion itself to raise the umami flavor of the pho, which can also increase the taste of the pho.

The crispy onions and silver sprouts not only remove greasiness, but also make the pho more dry and fragrant.

The ingredients are ready, and Cheng Jianshe shakes the pho in the basket and tear it apart, which makes it easier to cook and taste.

After making these, set up a wok and heat it up over high heat.

Then add cold oil, pour out the pan, add a little cooking oil again, pour the silver sprouts and onions in, add a little cooking salt, stir-fry over high heat for ten seconds, and pour it into a colander.

This step is to stir-fry out the excess water from the silver sprouts and onions to remove the odor of the two ingredients.

At the same time, frying to a point where it is slightly broken can also lay the foundation for the next step of cooking.

After the silver sprouts and onions are served, wash the wok, heat it again, and add more peanut oil.

The oil temperature is 60% hot. Cheng Jianshe pours the marinated beef in, and carries it in the pot with a spoon and turns it quickly to allow the beef to spread quickly in the hot oil.

When the surface of the beef changes color, immediately place the large colander on the oil drum, then hold the wok and pour all the beef and hot oil inside.

Then place the pot on the stove and heat it up again.

At this moment, the grease on the surface of the beef was almost controlled, so pour the beef in the colander into the pot.

When seeing this step, Qi Zhentao's master sighed slightly:

"I've really given it to me. This Master Cheng is much better than we imagined."

The previous steps are actually no different from all Cantonese chefs, but after this step, the method of putting the beef in the pot and stir-frying it again can reflect a chef's profound skills.

When the beef is too oily, the surface changes color and comes out of the pot. Although the beef is soft and tender enough, the inside of the meat will be less heat.

The surface of beef will have more oil because it has been soaked in hot oil.

This requires dry stir-frying in the pot.

By stir-frying, stir-fry the beef thoroughly until it is completely raw, and also stir-fry out the excess oil to make the beef taste dry, fragrant, soft and tender.

The biggest problem with the dry fried Niuhe product is that it is too easy to stir-fry and get greasy.

How to fry the beef and pho until it is dry and delicious, while ensuring it is not greasy, and there is a little oily on the surface, has become the common pursuit of Cantonese chefs.
To be continued...