The ruthless iron hand, enveloped in spiritual energy, reached into the bowl and began stirring and scratching.
After mixing well, this tangy and spicy hand-shredded lemon chicken is ready!
Blanch!
What's interfering with my thinking, making me keep wanting to say those two words?!
Ye Feng's gaze sharpened, and he quickly scanned the surroundings. Finding nothing suspicious, he had no choice but to give up.
The third dish was just a transitional dish; apart from its large quantity, it didn't have any other special features.
The main purpose of this dish is to whet the appetite, so that this fourth and final dish will be eaten completely.
And today's main dish is the one that countless students flock to, making them drool with envy—the real braised beef noodles!
After cutting the best beef brisket into large chunks, put it directly into a pot of cold water.
Meat is almost always put into the pot with cold water. This way, the blood inside will come out.
If you put the meat in boiling water, it's easy for the outside to be cooked while the blood is still trapped inside.
After putting the beef in, Ye Feng casually threw some scallion leaves and dried tangerine peel into the pot.
Chenpi is dried orange peel, which belongs to the category of traditional Chinese medicine for regulating qi. According to traditional Chinese medicine, chenpi is warm in nature and bitter in taste. It has the effects of regulating qi and harmonizing the stomach, and resolving phlegm. It is used to treat a series of symptoms caused by stagnation of qi in the spleen and stomach or phlegm and dampness in the body.
The history of using dried tangerine peel as a medicinal ingredient in cooking can be traced back more than 1,300 years.
Ye Feng released it at this time, naturally not for its medicinal value.
Instead, it uses the unique aroma of dried tangerine peel to dispel the slightly unpleasant smell that naturally comes with beef.
After adding the dried tangerine peel, Ye Feng then evenly sprinkled some white vinegar into the pot.
Beef cooked in white vinegar, a type of meat that doesn't cook quickly, is Ye Feng's favorite.
It not only removes the gamey smell from beef, but also makes the beef more tender during stewing.
Stewing beef with white vinegar and dried tangerine peel is Ye Feng's secret culinary technique.
Seven Nights continued to dutifully act as the gas stove, striving to maintain a small flame.
As the temperature slowly rises, some foam begins to appear in the pot.
Whenever foam appears, Ye Feng will skim it off with a spoon until the pot is crystal clear.
When beef is cooked to this state, the washing step is completely omitted.
The beef was so clean that the marbling was clearly visible.
Ye Feng heated the oil in the wok again and started caramelizing the sugar, still using the familiar mixture of oil and water.
After caramelizing the sugar, Ye Feng didn't turn off the heat or add water; he simply put the scallions and ginger into the pot.
After frying the scallions and ginger to release their unique aroma, the blanched beef was poured into the pot.
After a few quick stirs, the beef chunks were already stained a deep reddish-brown by the caramelized sugar.
"Change to a larger fire."
Ye Feng gave the order, and Qi Ye hurriedly complied.
While stir-frying, Ye Feng poured some dark soy sauce into the pot to further color the beef chunks.
Cardamom peel, dried tangerine peel, angelica root, cinnamon, dried chili peppers, and star anise remain the main ingredients for stewing meat.
After preparing everything, Ye Feng started another pot.
After the oil temperature rose, I first added a spoonful of Pixian chili bean paste, and then added a spoonful of soybean paste.
Stir-frying soybean paste and stewing it directly in water are two completely different things.
The aroma that comes out when stir-frying will never appear if you just put it in directly.
"Small fire."
When frying the sauce, be sure to use low heat, otherwise the bottom of the pan will make you realize how difficult it is to clean.
After adding the sliced scallions and ginger, Ye Feng poured the prepared seasonings into the pot.
Yellow wine and Diling Shenquan (a type of spring water), the last two main ingredients, have also been added to the pot.
Once the soup starts bubbling and bubbling in the pot, the broth for this braised beef noodle soup is ready.
Ye Feng poured the freshly stir-fried beef directly into the pot.
Then came the seven nights of suffering.
Simmer over low heat the whole time, for two hours!
Before putting the lid on, Ye Feng threw a few sprigs of cilantro, a few green chilies, and a few cloves of garlic into the pot before finally putting the lid on.
Two hours later...
Ye Feng gently lifted the pot lid, and a rich aroma immediately enveloped the entire kitchen.
Ye Feng took out a pair of long chopsticks and began picking through the food in the pot.
In no time, all the spices in the pot were collected and put into a plate.
After scooping out all the ingredients, Ye Feng picked up a strainer and scooped out all the meat as well.
Ye Feng took out a small strainer and placed it on a bowl. He then picked up the pot and poured the broth into the strainer.
The reddish-brown broth flows from the strainer into the bowl; this is the "water" used to soak the braised beef.
As for the other main ingredient in braised beef noodles, instant noodles, they were naturally no challenge for Ye Feng as well.
It's nothing more than adding eggs and salt to high-gluten flour to increase its chewy texture, then stretching it into thin strands, and then coiling the noodles into a wavy shape like knitting a sweater.
Then fry it in oil and it's done.
Ye Feng took out the pre-prepared cylindrical instant noodle box and put all the noodles into it.
After making the noodles, Ye Feng sighed softly and said in a voice only he could hear, "I hope that the kids on Earth can also eat homemade, clean instant noodles, instead of instant noodles made with all sorts of additives and eggs instead of the periodic table to make them chewy."
After making the noodles, Ye Feng put the pot of braised beef noodle soup that had just been filtered back onto the fire controlled by Qi Ye.
At the same time, some peeled hard-boiled eggs were also put into the pot.
The broth hadn't been off the heat for long and still had some residual heat, so it started bubbling again after only a short while of heating.
After waiting for the bubbles to become more rapid and denser, Ye Feng decisively lifted the pot and poured them one by one into the cylindrical container of instant noodles.
Ye Feng quickly put the lid on and began a countdown in his mind.
179……150……100……
Three minutes later, Ye Feng instantly opened the lid and, with lightning speed, used a spoon to put the beef into the noodle bucket, spoonful by spoonful.
After putting an egg into each bucket of flour, he waved his hand and stored the finished product in the jade slip.
The once fully stocked dining table was now empty except for Ye Feng and his kitchen helpers.
After distributing the items, Ye Feng couldn't wait to open his own.
Lifting the lid reveals a layer of beef so thick you can barely see the meat. Apart from an egg occupying a corner, there's practically nothing else to see.
Ye Feng smiled smugly, thinking to himself, "This is what real braised beef noodles should be like!"
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