[BL] The Film Emperor's Daily Live Cooking Broadcast

122- I Will

Shi Mingxu chose beef. His camp was near the lake and he had a unique hunting advantage. Basically, he could choose any type of meat and Qiu Ming could fetch it for him. Choosing beef was to advertise his restaurant because his restaurant would mainly be serving beef and mutton dishes. When the recording for this show was over, he'll go back and continue to prepare for the opening of the restaurant.

The four dishes he made this time were black pepper beef, red braised beef, saucy beef brisket, and stewed beef tendon soup. All were his restaurant's signature dishes.

Black pepper beef used beef shoulder. Because of the way the cows walked, this piece of meat had a particularly good texture, very flexible. After washing the ox shoulder and letting it drip dry, he pounded it loose with the back of his knife. This was something he learned from Ruan Tang to make the beef taste better. He then cut the beef into small pieces, marinated it with a little scallion-ginger juice, a little soy sauce, starch slurry and black pepper. He then sautéed the marinated beef with shredded onions. Once it changed color, it was ready to serve.

Shi Mingxu's control of temperature was on point. The freshly cooked beef was tender, juicy and succulent. The flavor of the black pepper was accompanied by a unique spiciness, and the aroma and sweetness of the onion make the taste of this beef very rich.

[Genius Twins: This beef is so delicious! freaking love it!]

[Super-sweet Pippi: Yes, even the onions inside were super tasty. This will go just perfect with rice!]

The characteristics of beef and pork was completely different, so the method of braising was also completely different. It could be said that this red braised beef was something that Shi Mingxu concocted himself. He planned to later include it as one of their restaurant's signature dishes.

He first put the beef in boiling water and blanched it for about ten minutes, skimming off the floating scum. He then placed it in cold water to cool off. This will make the beef more firm. He then cut it into two cm thick pieces and set it aside.

He heated some oil in a pan and sautéed some chopped onions, ginger, and garlic until they turned fragrant. He added doubanjiang, cooking wine and the beef and stir-fried for 3 minutes on high heat. He then added water and covered it, letting it simmer for 15 minutes on low heat to add flavor to the beef.

When the lid was lifted, the scent hit the viewers full-on in the face and it made their mouths water uncontrollably. The thick juice glowed with brilliant radiance. It kept bubbling away like roiling magma. The beef in the pot was cooked into a beautiful brownish-red. The spaces between the veins of meat were filled with the sparkling sauce. The mere sight of it was enough to make people drool with envy.

The audience couldn't wait for Shi Mingxu to load the beef on the plate. They directly reached out for the beef. The thick and full texture of the beef and its delicious and rich juices filled their mouths. For a while, the audience couldn't say anything other than "delicious".

[Gu Tai Family's No. Twelve: Oh my, isn't this delicious! This beef is obviously lean meat, but it's so chewy and tender!]

[Mo Wen: The texture is superb, and the taste is so rich. it's delicious!]

As its name implied, saucy brisket used a lot of sauces — not only doubanjiang, but also chili sauce and tomato sauce. It also used a lot of rice wine. He'd chosen the beef brisket with its combination of lean and fat. He stir fried it over high heat and added water with a pinch of salt and sugar. After letting it simmer for a bit over low heat, it was ready to serve. Amidst the dense savory flavor it had a slight sweet and sour taste. It had layer upon layer of flavor and its texture was particularly fine. This too was well-received by the viewers.