"Chef Wei, what are you going to do?"

Lin Xu didn't have a clue what dish to learn, so he planned to ask everyone so that he could learn without any worries.

Now I have two cooking learning cards and a perfect memory dish redemption card.

There are only a limited number of learning cards, and in addition, I spent all my points by redeeming [Eye is a Ruler], so I can’t use the cards in my hand indiscriminately, and I have to save them to learn the master’s homemade dishes.

Once you master this dish, you will have learned three of the master's own dishes, and will be able to obtain a perfect lost dish.

Although I don’t know what kind of food I can get, for a person with obsessive-compulsive disorder, rewards are not important. How to eliminate the question marks of unfinished tasks in the task bar is the most important.

"I still have the old projects, husband and wife's lung slices and dry-stirred beef intestines. If I have more money, I will make spicy braised beef offal. If I don't have more money, forget it. Just follow them."

You are quite generous at this time.

Husband and wife's beef slices are just a cold dish. It would be too wasteful to use cooking learning cards.

There is no need to learn how to make stir-fried beef intestines. I can make this dish perfectly with the techniques I have mastered.

Since Dai Jianli has nothing to learn here, let’s see what other chefs do.

"Chef Qiu, what are you going to do with these two cow heads?"

Qiu Zhenhua saw Lin Xu coming over and said with a smile:

"There are so many dishes today that I can't finish even one. I'm going to leave the big one to Lao Yin. The younger one is going to try to make a braised whole beef dish according to the Huaiyang cuisine method of braised whole pig head. I don't know if it will work.

”

No wonder the gentle Chef Qiu occupied two cow heads when he came up. It turned out that he planned to try new dishes.

Then you can continue and I won’t disturb you further.

No matter how it tastes, this new dish is definitely not a hot seller.

So let’s find another head chef.

Lin Xu found that sometimes too much choice is not a good thing. For example, now, eighteen head chefs are busy making their own dishes using beef offal, but he doesn't know who to learn from.

It’s a bit difficult to choose.

"What's wrong with Master Lin?"

Guo Weidong came over with a belly full of money. Lin Xu took a look and immediately asked curiously:

"Chef Guo, what are you going to cook?"

"Oh, I see it's very cold today, so I plan to make a beef offal stew in a casserole and eat it hot with white radish. It's delicious and warm."

Beef Offal Stew?

Hey, this is quite suitable for new ones in the store.

Although beef offal pot is a Cantonese dish, it is also quite popular in the north. Order one on a cold day, simmer it over low heat, and eat it warm with the rice. The taste and the finish are definitely worth it.

It is a favorite of many people.

Moreover, the beef offal pot not only serves rice, but also drinks, and can eat both rice and wine in one go.

The most important thing is that beef offal stew is highly profitable and can be made in one pot and simmered on the stove. When customers order, just heat up the clay pot, add radish and stew it before serving it. It is simple and quick.

The more he thought about it, the more he felt that this dish was suitable for the restaurant, so he asked:

"Chef Guo, can I learn this dish from you?"

"Want to learn? Yes, this dish is so simple."

Simple?

As soon as Lin Xu heard the word "simple", he inexplicably wanted to save a card.

After all, the number of study cards now is limited, and each one is precious.

But he was afraid that what Guo Weidong thought was simple was not the same as what he understood to be simple, so he planned to wait and see what happened, see the whole process first, and then decide whether to use the card.

Anyway, the cooking learning cards are only effective when used before cooking, so there is no rush.

"Chef Guo, what ingredients are used in beef offal pot?"

"This is more casual. You can put whatever beef offal you like. Cantonese cuisine usually includes beef tripe, beef intestine, beef lung, beef bladder, beef heart, beef tongue, beef spleen, beef loin, beef tendon, etc.

However, beef tongue and heart are sold at a high price, so now they are usually sold separately without adding them. Beef kidney is easy to cook, so it is usually served separately."

Beef offal refers not only to cow offal, but also to the collective name for various leftovers and offal.

In the past, it was eaten by poor people, but because of its good taste, it has gradually become a street snack in many areas, and has even become the signature dish of many restaurants.

Lin Xu looked at the ingredients prepared by Guo Weidong and asked curiously:

"What is a cow's bladder? It's not a cow's bladder, right?"

"No, it's the pancreas of the cow. It's more difficult to process, but the taste and texture are super good. It's the essence of the beef offal. If you don't get the beef offal in a piece of beef offal, it's not up to standard."

Really?

Let’s try it later.

Guo Weidong organized the ingredients he wanted to use, looked at the other chefs and asked:

"I'm ready to blanch the water. Which of you wants to blanch the water and put it in the pot together?"

Blanching is done in an oversized iron pot. Put all the beef offal into it, pour in water that has not covered the offal, and then press a larger stainless steel grate on top.

There is also a stone placed on the grate.

"Beef lungs are relatively light and will always float on the water in the pot, so you need to press them with a grate, otherwise the beef lungs will not be cooked thoroughly."

After adding these beef offal, put half a bottle of white wine inside.

For this kind of food with a strong odor, rice wine and cooking wine are no longer effective. High-strength white wine must be added to bring out the odor.

Guo Weidong said to Lin Xu while pouring wine:

"There is also something to be careful about when using white wine. Don't use sauce-flavored liquor. Maotai-flavored liquor has a strong taste and will stain the ingredients. The best one is actually ordinary Erguotou."

Sauce flavor type?

I remember that Moutai is this type of wine.

Ha! You are really worrying too much, Chef Guo, who would be willing to use this kind of financial product to blanch water?

As the temperature in the pot increased, more and more foam appeared on the water surface. Guo Weidong took a spoon and knocked out the foam one by one.

Wait until the water in the pot boils, then cook for a few minutes until there is no foam at all.

Then take out all the offal from the pot and wash it again with warm water to remove as much surface impurities and dirt as possible.

After handling this, everyone took away the ingredients they wanted to use and began to change their knives and prepare for cooking.

"When making beef offal stew, you can cut the offal as you like. It should not be too small or cut into shreds. It is best to cut it into three categories: chunks, segments, and slices."

When Guo Weidong took the beef lung and cut it into a knife, Lin Xu also took a kitchen knife and cut the beef intestine into small pieces.

Next to him, Yuan Debiao was carefully scraping the tongue coating of the beef tongue in preparation for making charcoal-grilled beef tongue.

Senior brother Xie Baomin cut a piece of raw beef intestine into thin strips and soaked it in water. It seemed that he had some new cooking ideas.

As for the other head chefs, they are also busy with their own affairs.

After finishing cutting the offal, Guo Weidong did not cook it directly. Instead, he brought a small basin and started to make the sauce for the offal stew.

"The beef offal prepared today is a bit too much. The Zhuhou sauce should be about the same spoonful. The peanut butter should not be too much, as it will make it greasy. Half of the Zhuhou sauce will be enough. In addition, red fermented bean curd will be used, which requires four whole pieces. In addition, there will be more

Pour out some fermented bean curd soup to increase the flavor of the stew."

He put Zhuhou sauce, peanut butter, fermented bean curd, and a little bit of black bean sauce and hoisin sauce into the basin in sequence. The latter two were in very small amounts and only served to enhance the freshness.

After everything is put, add a small handful of white sugar and stir evenly with a spoon.

"If you are serving this dish in a restaurant, it is best to make it directly into a stew sauce. Then you can just use a spoon to serve it. There is no need to prepare it like this and waste time."

When he saw this, Lin Xu felt that this cooking learning card could not be dispensed with.

Apart from anything else, he just couldn't make this sauce.

The core of this type of dish is the sauce. The amount and proportion will make the taste and texture of the dish completely different.

There are so many shortcuts in life. When you need to use plug-ins, you have to use plug-ins. Don’t overestimate your own power.

After mixing the sauce, Guo Weidong cut some green onions and ginger and prepared to start making it.

He put the wok on the stove, poured some peanut oil into it, heated it up, added onion and ginger, then poured the beef offal into the pot and started to stir-fry.

"Beef offal has a strong odor. In addition to blanching, you can also stir-fry to remove the odor and bring out the aroma of the ingredients themselves. But don't over-fry it, otherwise it will have the opposite effect."

After the water content of the beef offal is reduced, Guo Weidong pours some rice wine along the edge of the pot and stir-fries a few more times.

When the wine smell started to rise in the pot, he poured the prepared stew sauce into it, mixed the sauce evenly, and then poured in boiling water to cover the ingredients.

Do not put cold water into the beef offal after frying, otherwise the meat will shrink.

Adding boiling water will make the beef offal meat softer and more tender, making it easier to stew.

Adding boiling water, Guo Weidong held the pot, poured it directly into the large clay pot that was already heated next to it, put in two star anise and a few pieces of rock sugar, and began to simmer over low heat.

"It takes about two hours to prepare. Master Lin can taste it after it's out of the pot. Cooking requires not only watching and practicing more, but also tasting more. Only in this way can we make progress."
To be continued...