A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

Li Yi was not present when the machine was turned on.

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

Not all meat has to be slaughtered in advance for deacidification.

The mutton used in copper pot mutton and the beef used in Chaoshan beef hot pot need to be killed to ensure freshness.

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

Every time the show is officially recorded, the diners who line up come earlier than the show crew.

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

Therefore, after everyone arrived at the restaurant, they all began to get busy preparing.

The preparation of shabu-shabu is simpler than that of traditional stir-frying, but it is more work.

Because although frying and frying are not required, in order to cater for the tastes of diners, the types and quantities of ingredients prepared this time are the most in the first phase.

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

Meat, vegetables, eggs, mushrooms, bean products, noodles... Li Yi had someone prepare 200 servings for each ingredient.

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

In the two hours after coming to the restaurant, everyone was busy processing these ingredients.

Li Yi and the others had long been accustomed to this kind of war-like work intensity, but it was the first time for the guests.

But Linghua had a great time, she was very motivated, and she was responsible for cutting most of the meat, except for the fresh yellow beef brought back by Li Yi.

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

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

Only he can do this job, and it cannot be done by others.

Linghua was very enthusiastic, and when she came to the restaurant, she said that all the meat would be handled by her.

But Li Yi told her that she didn't need to cut fresh beef, so she couldn't help being a little puzzled.

As a child at the Mongolian Higher Government University, she certainly won't lose to anyone in terms of her understanding of beef.

Isn't Chaoshan beef hot pot also Shabu-shabu beef?

Why can't she cut it?

So, when Li Yi started to cut up the beef, she also came up to him and watched curiously from the sidelines.

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

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

Holding a slender meat cleaver, Li Yi lowered the knife from under the shoulder blade of the cow, shaving off a long strip of inner meat.

Seeing the long strip of meat that Li Yi had shaved off, Linghua asked with a smile, "Your tenderloin is pretty well shaved."

Li Yi smiled, put a whole piece of meat on the chopping 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, and the sirloin part.

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

This piece of meat is on the back, and when the cow walks, this piece of meat will move along with the spine, so it is live meat, especially tender.

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

Li Yi said, while using a boning knife to shave off the fat outer layer on both sides of the long strip of meat, he explained: "The well-cooked part here is the ridge in Chinese food, that is, the outer loin, the fat here The least, the most tender meat, and the gravy is fuller.

The parts on both sides with a bit of fat here are called Diaolongban. It has more fat than Diaolong, so it tastes smoother. "

Listening to Li Yi's explanation, Linghua was a little surprised: "The tenderloin is divided so finely? Our side, it is calculated according to the tenderloin, and the stir-fried vegetables are directly fried."

"Stir-fried vegetables can be directly fried, but if they are boiled in clear water, the taste of the meat in these two places will definitely be different."

As he said that, Li Yi put the divided dragon and dragon partner on the side plate, and while slicing, he signaled: "It's fine to slice them like I do, and cut them thinner.

Cut the hanging dragon to about one millimeter thick, so that it will be cooked after 8 seconds in the pan.

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

After finishing speaking, he handed the unfinished hanging dragon and hanging dragon companions to Linghua.

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

Li Yi wiped the boning knife, and cut off a whole piece of belly meat from the outside of the ribs to the abdomen.

Holding a boning knife, Li Yi drew a cross horizontally and vertically on the belly: "If you follow the division of Western food, the piece in the upper left corner is called short ribs, and the one in the upper right corner is called filet.

This part of the filet is mainly used to control the curvature of the spine. Under normal circumstances, the amount of exercise is not large, so this is the most tender part of the whole cow.

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

However, under the hands of Chaoshan chefs, the entire position is considered as beef brisket, and the subdivision can be divided into upper and lower brisket. "

As he spoke, Li Yi slashed obliquely from the lower left corner to the center of the right side, dividing the belly into upper and lower parts.

Then he cut the brisket from the center, cut off the filet parts, and placed them on the plate in order.

Seeing Li Yi's divided belly, Linghua couldn't help but sigh in admiration: "After you separated like this, it seems really obvious that this place is fatter, this place is thinner, and this place has more tendons...

Tut tut! Chaoshan people cut beef so finely! "

While slicing the beef brisket, Li Yi said with a smile: "The food is in Yangcheng, and the taste is in Chaoshan. Chaoshan people are more interested in the original taste of the ingredients, and they have higher requirements for the taste, so the division is more careful."

After finishing speaking, he picked up the sliced ​​beef brisket and said, "It's fine to cut the beef brisket this thick, but it can't be thicker. It is more resistant to cooking. With this thickness, it takes two minutes to cook."

Linghua heard this, and couldn't help complaining: "Is two minutes also called resistant to cooking? We cook beef for at least an hour, and they are all cooked whole, so cutting it is not troublesome enough."

"The taste is different."

Li Yi said with a smile: "The stewed beef in Mongolia is bold, but this kind of beef is all about the details."

As he said that, he took the remaining lower belly of the beef belly, pointed to the thick fat on the inside and outside, and explained: "This piece is called fat callus, also called double-layer meat. It is the sandwich meat on the belly of the beef. In Western food, it is called belly flank.

Although it looks fatter, it has tendons inside, and if it is cut thin enough, it will still have a crisp and tender feeling when eaten.

This one is also cut into 1 mm, which is the same as the hanging dragon. It is cooked in eight seconds. It tastes like a combination of oily and meaty aromas, which is very enjoyable. "

Listening to Li Yi's explanation, Linghua smiled and shook her head, complaining: "I finally understand, no matter what part of your meat, you can cut it as thin as you can!"

"Then you are right."

Li Yi smiled and said, "This is the specialty of Chaoshan beef."

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