After dressing well, I became popular with my culinary skills

Chapter 49

Chapter 49 Boiled Beef

    In the kitchen, Su Yao, who gradually regained her hand, knew nothing about everything outside.

    Now the familiar stove and the familiar feel make Su Yao regain the joy of working in the back kitchen. Several stoves were on, and the kitchen temperature rose suddenly.

    Su Yao was sweating profusely, and her face was flushed.

    Mark stuck his head out, looking at the unfamiliar condiments on the chopping board, and asked very curiously, "Does your boiled beef need so much seasoning? Before I tasted it, I thought it should be good. Eat it."

    "Yes, this dish is also a

    boiled dish." Su Yao explained: "In the absence of broth, the cooked dish must be numb, spicy, fragrant and salty, and must be cooked with seasonings. Make its soup base, and the resulting dishes will taste better."

    "

    Cooked dishes without broth?!" Mark was very surprised, but he was even more looking forward to it, knowing that boiled beef in his restaurant never stepped on thunder. The biggest reason is the pot of beef stock that has been simmering since the morning.

    With such big doubts in his mind, Mark simply stopped and watched Su Yao's practice carefully.

    Boiled beef seems to be easy to do, but the most important thing is to control the taste.

    Cut the beef into fifth-sized slices, add salt, soy sauce, and starch, stir well, and set aside to marinate. This head will quickly prepare the vegetables in a short time.

    After all, in a foreign country, Su Yao has not seen many side dishes that are often eaten.

    Finally, after searching around, Su Yao only found Chinese cabbage and celery as side dishes. Naturally, the beef could not help but cut an extra piece. Mark didn't feel bad about the amount, but when he looked at the thickness of the beef slices, he couldn't help but praise He said, "Beautiful!"

    This knife work was definitely specially practiced.

    "Thank you for the compliment."

    Su Yao took time to reply, and controlled the pot and put it on the stove.

    The difference between domestic and foreign cooks' pots is quite big. Western food mostly uses a frying pan to do everything, while Chinese food uses a heavy and large round pot to make everything. The two completely different production methods are enough to show the difference in the cultural background behind them. .

    As for Su Yao?

    To her, no pot makes a difference, but now that she has less arm strength, making dishes is easier for her.

    The hot oil in the pan quickly formed a layer of oil ring.

    After the chili segments and peppercorns were put in, they immediately exuded their unique spicy smell. Mark got too close, and was caught off guard. He said tearfully, "Su, this smell is too strong, what you just put in is What?"

    "Chili peppers and

    Sichuan peppercorns." The essence of Sichuan cuisine.

    Mark is familiar with chili peppers, but Chinese peppercorns are not so familiar. He took a serious look and said with certainty: "I have eaten it in Chinese food, and it tastes... very strange."

    "Eat it with chewing? "

    Yes."

    "That's no wonder, it's just an ingredient."