[BL] The Film King Cooks Live Everyday [Interstellar]

Chapter 122: I'm Willing

Chapter 122: I'm Willing

　
Shi Mingxu chooses beef. His camp is by the lake, and he has a unique hunting advantage. Basically, Qiu Ming can get him any meat he wants. He chose beef because he wanted to advertise his restaurant, because his restaurant specializes in beef and mutton dishes. When the recording of the program here is over, he will go back and continue preparing for the opening of the restaurant.

　
The four dishes he made this time - beef tenderloin with black pepper, braised beef in brown sauce, beef brisket fried in sauce, and stewed beef tendon soup will all be the signature dishes of his restaurant.

　
Black Pepper Beef Tenderloin is made from beef shoulder. Because of regular exercise, this piece of meat will be very elastic and taste particularly good. Wash the beef shoulder and pat it loose with the back of a knife, which can make the beef taste better. This is what he learned from Ruan Tang. Then cut the beef into small pieces, marinate with onion and ginger juice, a little soy sauce, water starch and black pepper, then shred the onion and sauté until fragrant, put the marinated beef in and stir fry until the beef changes color After that, it can be served.

　
Shi Mingxu's control over the heat is also very good. The beef just out of the pot is tender and juicy. The umami taste of black pepper has a unique pungent taste, and the aroma and sweetness of onion make this beef taste very rich. .

　
[Demon Star Gemini: This beef is really delicious! extremely like!]

　
[Super sweet Pipi Dou: Yes, even the onions in it are super fragrant, and it feels very good with rice.]

　
The meat quality of beef and pork is completely different, so the method of braised in soy sauce is also completely different. It can be said that this braised beef dish was conceived by Shi Mingxu himself, and he intends to serve it as a signature dish in the restaurant.

　
He first blanch the beef in boiling water for about ten minutes, skim off the blood and foam, and then put it in cold water to cool down, which can make the meat of the beef firmer, and then cut the beef into two centimeter thick pieces standby.

　
Heat up the oil pan, add minced green onion, ginger and garlic and sauté until fragrant, then add bean paste, cooking wine and beef, stir-fry for three minutes on high heat, then add water, cover with a lid, and simmer for fifteen minutes on low heat Minutes to make the beef more flavorful.

　
When the lid of the pot was lifted, the aroma that hit the face made the mouth water. The thick juice was shining with crystal light, and it was bubbling non-stop, just like tumbling magma. The beef in the pot is cooked into a beautiful red sauce, with crystal juices wrapped between the textures, just looking at it makes you salivate.

　
The audience couldn't wait for Shi Mingxu to put the beef on the plate, and they couldn't wait to reach out to grab the beef. The thick and plump texture and sweet gravy overflowed the mouth, leaving the audience unable to say anything other than "delicious".

　
[Twelve of Taijia's family: Aww, isn't it delicious? This beef is obviously lean meat, but it tastes very tender and chewy!]

　
[Mo Wen: The taste is super good, and the taste is also very strong, it's delicious!]

　
Beef brisket with sauce is just like its name. It uses a lot of sauces, not only bean paste, chili sauce and tomato sauce, but also a lot of rice wine. Choose fat and thin beef brisket, stir-fry over high heat, and then Add water, a little salt and sugar, and put it on a plate after the juice is collected on a low heat. The rich saltiness has a little sour-sweet taste, which is rich in layers and has an excellent taste, which is also very popular.