Chapter 122: I'm Willing
Shi Mingxu chooses beef. His camp is by the lake, and he has a unique hunting advantage. Basically, Qiu Ming can get him any meat he wants. He chose beef because he wanted to advertise his restaurant, because his restaurant specializes in beef and mutton dishes. When the recording of the program here is over, he will go back and continue preparing for the opening of the restaurant.
The four dishes he made this time - beef tenderloin with black pepper, braised beef in brown sauce, beef brisket fried in sauce, and stewed beef tendon soup will all be the signature dishes of his restaurant.
Black Pepper Beef Tenderloin is made from beef shoulder. Because of regular exercise, this piece of meat will be very elastic and taste particularly good. Wash the beef shoulder and pat it loose with the back of a knife, which can make the beef taste better. This is what he learned from Ruan Tang. Then cut the beef into small pieces, marinate with onion and ginger juice, a little soy sauce, water starch and black pepper, then shred the onion and sauté until fragrant, put the marinated beef in and stir fry until the beef changes color After that, it can be served.
Shi Mingxu's control over the heat is also very good. The beef just out of the pot is tender and juicy. The umami taste of black pepper has a unique pungent taste, and the aroma and sweetness of onion make this beef taste very rich. .
[Demon Star Gemini: This beef is really delicious! extremely like!]
[Super sweet Pipi Dou: Yes, even the onions in it are super fragrant, and it feels very good with rice.]
The meat quality of beef and pork is completely different, so the method of braised in soy sauce is also completely different. It can be said that this braised beef dish was conceived by Shi Mingxu himself, and he intends to serve it as a signature dish in the restaurant.
He first blanch the beef in boiling water for about ten minutes, skim off the blood and foam, and then put it in cold water to cool down, which can make the meat of the beef firmer, and then cut the beef into two centimeter thick pieces standby.
Heat up the oil pan, add minced green onion, ginger and garlic and sauté until fragrant, then add bean paste, cooking wine and beef, stir-fry for three minutes on high heat, then add water, cover with a lid, and simmer for fifteen minutes on low heat Minutes to make the beef more flavorful.
When the lid of the pot was lifted, the aroma that hit the face made the mouth water. The thick juice was shining with crystal light, and it was bubbling non-stop, just like tumbling magma. The beef in the pot is cooked into a beautiful red sauce, with crystal juices wrapped between the textures, just looking at it makes you salivate.
The audience couldn't wait for Shi Mingxu to put the beef on the plate, and they couldn't wait to reach out to grab the beef. The thick and plump texture and sweet gravy overflowed the mouth, leaving the audience unable to say anything other than "delicious".
[Twelve of Taijia's family: Aww, isn't it delicious? This beef is obviously lean meat, but it tastes very tender and chewy!]
[Mo Wen: The taste is super good, and the taste is also very strong, it's delicious!]
Beef brisket with sauce is just like its name. It uses a lot of sauces, not only bean paste, chili sauce and tomato sauce, but also a lot of rice wine. Choose fat and thin beef brisket, stir-fry over high heat, and then Add water, a little salt and sugar, and put it on a plate after the juice is collected on a low heat. The rich saltiness has a little sour-sweet taste, which is rich in layers and has an excellent taste, which is also very popular.
The last stewed beef tendon soup, the main ingredients are beef tendon and white radish. Shi Mingxu first washed the beef tendon with hot boiling water, then cut it into pieces, put it in hot water for a while, and took it out for later use. Then peel and wash the white radish, cut it into pieces, put it into the pot with the beef and a little white pepper, and cook it slowly over a low heat. After the beef is cooked and the white radish is rotten, add a little salt Season to taste.
This light and delicious beef soup perfectly dilutes the strong taste of the previous three dishes. It tastes fresh, sweet and relieves greasiness.
"These dishes will be launched in my restaurant later, everyone is welcome to come and taste them." Shi Mingxu said with a smile towards the camera.
[Manmu Sanghua: Go, go, we must go! [Groundhog screams.jpg]]
[Demon Star Gemini: When will it open? I will definitely drag my family to join me!]
[Shen Yuqing: Tangtang doesn't open a store, but Mingxu's store, I am also very satisfied!]
The audience was very excited and looked forward to the day when Shi Mingxu's restaurant officially opened.
Shi Mingxu also successfully obtained the waterproof cloth, and handed over the matter of waterproofing the wooden house to Qiu Ming, and then took a little of each of the four dishes and put them in a transparent crisper, planning to go to Ruan Tang's after dinner Camp, ask him to see if there is room for improvement in these dishes.
Cao Jun chose mutton. He and Shi Mingxu are both friends and partners, and Shi Mingxu's restaurant also has his share, so he and Shi Mingxu have the same idea and plan to take this opportunity to advertise for the restaurant.
The four dishes Cao Jun is going to make are - scallion fried lamb, braised lamb, stewed lamb chops and cumin lamb. The method is similar to Shi Mingxu's beef, but the taste is actually very different. Although mutton has a fishy smell, as long as it is handled well, it can become delicious and tender.
Cao Jun's innovation ability may not be as strong as Shi Mingxu's, but his basic skills are very solid, and he has a strong comprehension ability. As long as he has read the dishes once, he can learn them immediately. In addition, he is a loyal fan of Ruan Tang, so his There are more or less shadows of Ruan Tang in the dishes, but it is undeniable that the taste of these dishes is really outstanding.
His four dishes were also welcomed by the audience, and everyone also expressed that they would definitely go to cheer for them.
Because of the relationship between their camps, Chen Yuanwu could only catch small animals like rabbits and pheasants. He was not very familiar with rabbits, so it might be difficult for him to use the four methods, so he finally chose chickens.
The four dishes he will make are Drunken Chicken Slices, Crispy Chicken, Scallion Chicken and Three Cup Chicken.
Drunken Chicken Slices is his original dish, because he usually likes to drink, so he researched such a dish cooked with wine. Peel the chicken breast and cut it into slices, put it in warm water, cook it slowly for 15 minutes at low temperature, then put it into the sauce mixed with cooking wine, salt and pepper, put it in a fresh-keeping box and simmer for half an hour, You can taste it. The chicken is fresh and tender, and at the same time has a unique aroma of wine. Anyone who likes to drink will definitely like this dish.
As for the crispy chicken, scallion chicken, and three-cup chicken, they are actually the dishes of Rose Restaurant, but Ruan Tang made them in the live broadcast. Their restaurant bought the recipe and the right to use them from the Chefs Association. As the current owner of Rose Restaurant Chef, these dishes are very skillful, and the taste is naturally very good.
The cave where Zha Panpan and the others live is very stuffy, and the smell inside has never dissipated, making them uncomfortable. When Gilbert built the stone pavilion near their camp, they simply moved to the stone pavilion to sleep, but the stone pavilion has no doors and windows, and it will be troublesome if there is no tarp.
In the end, Zha Panpan chose shrimps that were easier to catch, and planned to make four dishes: fruit shrimp balls, shrimp-flavored egg rolls, crispy fried shrimp and deep-fried shrimp. The recipe of fruit shrimp balls is similar to that of pineapple shrimp balls, but the fruits she uses are all picked in the ecological zone, which are also sweet and sour, and taste very good.
She had used egg rolls to get high marks in the Young Chef Competition before, so this time the shrimp-flavored egg rolls were no problem for her. The fluffy egg roll is wrapped with smooth and delicious shrimp, and it is quite delicious with the sweet and sour tomato sauce.
Crispy fried shrimp is actually coated with a layer of flour on the outside of the shrimp, and then fried in oil. The method is simple and convenient, but the final taste is very good. Fried shrimp in oil was made by Ruan Tang before, and the taste of Zha Panpan's cooking is certainly not bad. Her four-course meal was arguably also very successful.
After eating, Shi Mingxu came to Ruan Tang's camp with the four dishes he made, and asked Ruan Tang if he had any improvement. Ruan Tang admired his studious and talented young chef very much, so he naturally gave him a few suggestions without any hesitation. The two of them murmured together for a long time, and He Yunchen, who was left out, couldn't help it. After a few glances, Shi Mingxu took his leave and left.
The night wind is blowing, bringing moist water vapor from the stream, and even the stars in the sky seem to be swimming.
Only Ruan Tang and He Yunchen were left beside the house. Today's food live broadcast was over, so they turned off the flight camera, sat side by side in the gazebo, and watched the full moon in the sky.
Ruan Tang picked up a blade of grass and played with it slowly. He is dexterous, rolling the blades of grass into a ring shape.
"Mr. He, you have eaten so much of me, why don't you just promise me with your body?" He raised the grass ring to He Yunchen's eyes, and leaned on him half-jokingly.
He Yunchen turned his head, his eyes fell on him gently, took a deep breath, and then said lightly and seriously: "I am willing."
Unexpectedly, he would get such a serious response, Ruan Tang raised his eyes slightly, and was looking into his eyes the starlight contained in it. His heart trembled, and he suddenly lost his words.
"After we go back, let's hold the wedding."
He Yunchen's palm rubbed his hair, bringing a warm and slightly itchy touch, as if it started from the scalp and went down the nerves to the heart.
Ruan Tang was afraid of itches, so he shrunk his neck and laughed lowly, his eyes seemed to hold a pool of spring water.
"Okay."
He Yunchen leaned over and bit his slightly raised lips.
Sweet and soft, it smells like the moon.