Chapter 54 There are so many details
Chen Huazheng pointed to a plate of beef that looked like marble, with white fat and red meat interlaced, and introduced it to everyone:
"This is beef neck meat, also known as neck meat. It is the meat on the shoulder blade near the head of the cow. The meat is tender, sweet and refreshing. It is the best piece of meat. At most, only one or two kilograms of beef neck meat can be cut from a cow."
She pointed to another plate of meat and said, "This is the hanging dragon, the long strips of meat on the back."
"This is the spoon core, the piece of meat below the neck core."
"The spoon handle is the small area of meat below the spoon near the leg and belly of the cow."
"Three-flowered toes and five-flowered toes are the tendon meat of the front and hind legs of the cow respectively."
"The fat is from the middle of the cow's belly, with a little bit of fat."
"Tender meat, from the rump of the cow."
"Beef tongue, beef tripe, beef tendon..."
"The best order for us to cook the meat is from lean to fat, from outside to inside. We should start with the fattier parts with less marbling."
Only in this way can the soup base maintain a refreshing and sweet taste.
It will not affect the original flavor of the ingredients that are cooked later.
Listening to Shen Huazheng's introduction, everyone suddenly realized that they didn't expect that there were so many things to pay attention to when eating a beef hotpot.
Shen Keheng asked again, "Which meat should we start with?"
Shen Huazheng thought for a moment and said, "Eat the spoon handle and spoon core first."
These two parts have more lean meat and no fishy smell of offal.
"Let me do it."
Shen Keting stood up, poured the entire plate of spoon handles into the largest colander, and then put the colander into the pot.
Shen Huazheng reminded again, "Count from one to eight and then you can pick it up."
A qualified chef should cut the beef at a 90° angle to the texture of the beef and make the cuts uniform in thickness. The cut beef can be cooked in no more than 10 seconds.
Chen Keting and others were all stunned. Can beef be cooked in such a short time?
However, they always believed unconditionally what Shen Huazheng said.
When Shen Keting counted to eight, he picked up the colander and found that the meat inside had changed color.
He used the serving chopsticks to put some of the cooked meat into everyone's bowl and said, "Try it."
Everyone picked up the meat with a smile on their faces, dipped it in the shacha sauce, and then put it into their mouths.
The spoon handle is flexible and elastic, soft and elastic in the mouth, and has a strong sense of stretch.
The salty, sweet and fragrant taste of shacha sauce seeps into the texture of the spoon handle little by little. When you chew it, the unique mellow aroma of shacha sauce spreads between your lips and teeth little by little along with the most authentic fragrance of beef.
Crisp, fresh and sweet, it's so delicious!!
After eating the spoon handle, Shen Kesi volunteered to rinse the spoon core.
The meat of the spoon is firm, with fine tendons interspersed in the meat, and tastes sweeter and more tender than the handle of the spoon.
Next, the Shen family ate meat from different parts of the cow.
As Shen Huazheng said, the taste of meat from each part is different, and each has its own unique flavor.
The meat of the toe is tendonous, crispy, tender and chewy without losing its chewiness, and has a very rich taste.
The five-flower toe area has more tendons than the three-flower toe area, and is chewier when eaten.
The neck meat is fat and lean, with fat densely distributed in every piece of meat, giving it a fresh, tender and flexible texture.
After being cooked, it is tender, juicy, sweet and refreshing.
As soon as you chew it, the fragrance fills the air and every bite is a pleasure.
The tongue is the best part in the middle, which is tender and tender, soft but also crisp. It is chewy and chewy, and the more you chew it, the more delicious it becomes.
The most surprising thing is the breast fat, which is white and looks very greasy at first, but after being put in the pot, it tastes very crisp and elastic, just like cartilage.
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