Mingyue also entered the food room with the others. She looked at the dazzling array of ingredients and thought about what kind of dish she would make.
She put the ingredients into the basket one by one and returned to her cooking table.
After the cooking time began, Mingyue first used a knife to cut off the meat from the cow cheek. The meat on the cow cheek may sound like a small amount, but it is actually a very thick piece of meat. Then she took out the cow tongue.
The meat of the ox cheek is a piece of "live meat" because the cow chews it frequently while eating grass. Its meat is delicate and tastes like a soft version of thick-cut ox tongue.
To prepare beef cheek meat, you need to first remove the fascia on the surface, then cut it into large pieces and sprinkle with salt and black pepper.
When the oil in the cast iron pan is hot, put the meat in and fry until it is colored. Remove from the pan once all the meat is colored.
Pour onions, carrots, celery, garlic, thyme, cinnamon, bay leaves, cloves, and star anise into the pot. Stir-fry until the vegetables are soft. Then pour the meat back into the pot, add a spoonful of flour, stir-fry until the flour is cooked, and add red wine and a bowl of water.
Mingyue also added a little secret weapon into it, which is homemade spicy soy sauce!
Then pour all the ingredients in the pot into the pressure cooker and cook for 30 minutes.
While the beef cheek meat was being cooked, Mingyue cooked the rice and started to process the beef tongue.
If you want to cook beef tongue, you must remove the outer skin, otherwise the beef tongue will be as tough as rubber.
In order to make it easier to peel the skin, Mingyue threw the beef tongue into the freezer after taking it out. It should be almost frozen now, so it is just right to take it out. At this time, the outermost layer of the beef tongue has been frozen hard, so you can just use a knife to peel off the skin.
Under the skin of the beef tongue is a thin layer of white fascia, and underneath is tender meat. The white fascia also needs to be removed and the beef tongue needs to be cut until only the red meat is left.
After removing the skin, Mingyue divided the beef tongue into two halves, one half is the tip of the tongue and the other half is the root of the tongue. She will use the back half to make the dish this time. The root of the tongue is rich in fat and suitable for grilling.
Slice the beef tongue root into 3mm thin slices and season lightly with a little sea salt and black pepper.
Mingyue started to prepare the salt and scallion sauce, and at this time the judges just walked up to her.
"Hi, Mingyue, what are you going to do today?"
Mingyue answered while chopping green onions, "I'm going to make a rice bowl with beef cheek and tongue, with salt, green onion and ginger."
"Sounds good. I see you've already cut the tongue. Have you stewed the beef cheeks yet?"
"Yes, in the pressure cooker."
"Well done, we are looking forward to your cooking."
"certainly."
Mingyue nodded and started mixing the salt and scallion sauce.
Add chopped green onions to the bowl, then add two spoons of sesame oil, a spoon of sugar, a spoon of salt, a little black pepper, a spoon of white sesame seeds, some mashed garlic, a little ginger juice, and the juice of half a lemon.
In order to avoid eating obvious ginger, Mingyue ground the ginger very finely and then filtered out only the ginger juice.
After stirring evenly, the salt, green onion and ginger are ready.
In order to make the rice bowl more exciting, Mingyue plans to add some ingredients to the dishes.
She fried some crispy onions in a pan and toasted some crispy seaweed.
There are still more than ten minutes left. Mingyue took the pressure cooker off, put it under the faucet, rinsed it with cold water, and started to release the air.
The lid of the rice pot is also opened to prevent the water vapor emitted by the steamed rice from condensing on the lid and falling onto the steamed rice, making the originally steamed rice even more moist.
When Mingyue opened the lid of the rice pot, the other contestants around her sniffed and smelled a very delicious aroma in the air.
Some people silently feel wronged in their hearts.
Who is cooking such a delicious meal? Is he trying to distract others with the aroma?
Even the judges who were standing farther away could smell it.
Fu Shilang quickly smelled the source of the fragrance: "What is this? Someone cooked matsutake rice?"
Li Baiying nodded, "It should be Mingyue's child. I saw her open the lid of the rice cooker."
Mingyue was still concentrating on cooking. She served the matsutake rice from the pot.
At this time, the pressure cooker has been released and can be opened. Mingyue takes the beef cheek meat out of the pot, cuts it into slices, and arranges them neatly on the matsutake rice.
She added a piece of butter to the hot pan and put the beef tongue in to fry it. The beef tongue did not need to be fried for a long time, just 40 seconds on each side.
After the beef tongue is fried, place it on the matsutake rice, pour salt and scallion sauce on the beef tongue, and sprinkle with fried onion crisps.
Mingyue found a small plate to put the seaweed on, and cut the seaweed into palm-sized pieces so that she could put the beef and rice on a piece of seaweed and eat it together.
Finally, use a spoon to press a hole in the middle of the rice bowl and place a hot spring egg on top.
The rice bowl is ready!
The moment Mingyue finished, the judges started the 10-second countdown.
"10, 9, 8, 7, 6, 5, 4, 3, 2, 1."
"Hands off the counter!"
"Next, we will go down and check your dishes one by one, and select the three dishes we think are the best."
The judges walked off the stage and passed by the contestants one by one. They tasted the sauce in the pot or looked at the contestants' plating.
"Now, those whose names are called, please come forward."
"Di Hu."
Upon hearing this, a muscular man happily walked forward with his dish.
"Hello judges. This time I've prepared seared tenderloin with pepper and sesame sauce, sautéed asparagus and white mushrooms, and fondant potatoes."
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