Food Wars!: God's Tongue is no match for me.

Page 58

……

Rice noodles.

"Shahe Rice Noodles" is an abbreviation originating from Shahe Town, Guangdong.

Shahe Town is now located near the Liede subway station in Zhujiang New Town, where the most trendy people live.

For people from Guangdong, stir-fried beef noodles are a common breakfast, lunch, dinner, and late-night snack.

all in all.

Stir-fried beef noodles can be eaten for all three meals a day.

Stir-fried beef noodles are now a must-order dish in restaurants and street food stalls.

It represents a food culture, just like how seeing stinky tofu reminds you of Changsha, Hunan, and seeing hot dry noodles reminds you of Wuhan.

When you see stir-fried beef noodles, you think of Guangzhou, or even the whole of Guangdong!

As a standard dish in restaurants, stir-fried beef noodles must be stir-fried over high heat and quickly. They need to be stir-fried evenly, but not too fast, otherwise the noodles will break.

The amount of oil.

It must be controlled precisely, otherwise it will be too greasy and not tasty.

Therefore, stir-fried beef noodles are considered a touchstone for testing the stir-frying skills of Cantonese chefs, just like fried rice with eggs, which can test a chef's basic skills.

Chapter 69 Crispy Fried Beef Ho Fun

Cow.

The texture of meat varies greatly depending on the part of the body.

Filet mignon, sirloin, ribeye, New York cut, T-bone, red house... these are common terms on Western restaurant menus, referring to the names of cuts of beef.

The "beef" in stir-fried beef noodles is usually made from beef tenderloin.

Beef tenderloin is the most tender part of the cow, high in protein and low in fat.

Filet mignon.

Filet mignon, or beef tenderloin, is the highest grade cut of beef steak.

A reader once asked renowned food critic Chen Mengyin a question: "How do you stir-fry the beef in stir-fried beef noodles until it's tender?"

Chen Mengyin's method is to remove the tendons and membranes from the beef, cut it across the grain (not too thin), marinate it with egg white, and stir-fry it until it's 7% cooked before adding salty seasonings to prevent it from becoming tough.

……

Da da da!

Da da da!

Lin Xu held a gleaming kitchen knife, its blade as sharp as a silver dragon, precisely slicing into the beef tenderloin.

The knife work is smooth and natural.

Proceed slowly, perpendicular to the grain of the meat.

Each cut seemed meticulously calculated, neither too fast nor too slow, yet carrying an indescribable decisiveness.

Finally, slices of beef, with their distinct red and white stripes and clear marbling, were presented to everyone.

"It's awesome."

"Every cut is done effortlessly."

"His knife skills were so fast that I stood next to him watching and unconsciously worried that he would cut his finger."

Leonora gasped in astonishment upon seeing this.

It's often said that "cutting is the most important skill in cooking," and in China, to be a qualified chef, one must definitely possess this fundamental skill:

Knife skills!

In her memory.

Every culinary apprentice in the Celestial Empire, before officially graduating...

All kinds of training take at least two years, and when you go to a restaurant, you start as a vegetable cutter.

Then you go through the stages of kitchen helper, sous chef, and finally, once you have enough experience, you can become the head chef!

This process will take at least two or three years, and at most seven or eight years.

Therefore, as Lin Xu had previously told Cheng Yilang, the process of growing from a novice to a top chef is long and the price to pay is very high.

In terms of knife skills, a good chef must know how to make full use of all available resources to cut neat, harmonious, and clean shapes.

There was once a WGO three-star French cuisine chef.

I came to China and asked a top chef for advice on knife skills, but I never expected that his knife skills were unparalleled.

He could easily carve a dragon, and he could also cut a piece of soft tofu into hair-thin slices, directly defeating the flowers he carved with a carving knife and forcing him to admit defeat.

And it is quite obvious.

Nowadays, Lin Xu's knife skills...

It has indeed reached a truly terrifying level!

……

the other side.

Alice was stunned.

In the field of molecular gastronomy, she is undeniably a genius.

However, she knew nothing about traditional cuisine, especially about knowledge and things related to common people!

At first, she was skeptical of Lin Xu's abilities. But now, seeing him cut beef so smoothly and effortlessly, she was completely impressed.

"If I were to have a cooking competition with him in a food war."

"I am afraid……"

"No... not I'm afraid."

"Instead, I am bound to suffer a crushing defeat."

Alice pondered, and finally shuddered, even though her mother was right beside her, and she had a powerful backer.

However, she gradually developed an instinctive fear of Lin Xu in front of her.

……

After slicing the beef.

Next, heat the pan with cold oil until it smokes and catches fire.

Place a slotted spoon over a fire to heat the meat, then pour in the beef and toss it until the edges of the slices curl up and the surface is golden brown. Remove the meat from the heat immediately.

At this point, the meat is about 60% cooked, locking in the juices while retaining its chewy texture.

“How strange.”

Why isn't the beef just thrown into the iron pot?

Alice was astonished to see this.

"Perhaps this method is used to give the beef a teppanyaki-like flavor? Or maybe they don't want it to get too oily, which would affect the texture of the beef."

Leonora blinked, and after a brief moment of contemplation, she murmured to herself.

Ignoring the startled reaction of the mother and daughter, Lin Xu, having finished stir-frying the beef, quickly scooped out the rice noodles and rinsed them in cold water to drain.

Using the oil in the pan, spread the rice noodles out evenly over medium heat.

Stir-fry the rice noodles for 3 minutes with chopsticks, until they become dry and loose, with the edges turning slightly browned.

Turn the heat to high and stir-fry the bean sprouts and onions for 10 seconds.

Add the rice noodles, pour the prepared sauce along the edge of the wok, and quickly toss the wok to coat the rice noodles evenly with the sauce.

At last.

Sprinkle in the beef and chives.

Stir it in a few seconds and turn off the heat. The whole process should not exceed 2 minutes.

……

Feeding.

Stir-fry.

Cook wine.

Flip the pan.

Thicken with cornstarch.

Remove from heat.

The series of movements were all practiced and swift.

It seems that if there is even the slightest delay or if the heating time is too long, the freshness of the entire crispy stir-fried beef noodles will be affected.

Obvious.

Throughout the entire process.

Lin Xu's long-term experience in cooking has already played a decisive role.

"I originally thought it would be caviar, foie gras, kaiseki cuisine, or Buddha Jumps Over the Wall, clear soup bird's nest, and other expensive dishes, but I didn't expect it to be a common dish from Guangdong, China: stir-fried beef noodles!"

Upon seeing the finished crispy stir-fried beef noodles, CEO Kuraj was initially surprised, then sighed slightly.

What is Cantonese style?

According to her familiarity with Cantonese cuisine.

It is characterized by its exquisite and delicate presentation, beautiful and vibrant decoration, light and fresh taste, and smooth and tender texture.

So, what exactly is dry-frying?

dry.

That is, dry the whole thing completely and then stir-fry it over a high flame.

Stir-fried beef noodles require a lot of skill; wok hei (the smoky aroma imparted by a hot wok) is an essential element!

A perfect Cantonese stir-fried beef noodles should be fragrant, smooth, refreshing, and chewy, dry but not greasy, evenly colored, with crisp bean sprouts and tender beef. The ingredients are simple, but the taste is anything but.

"Yes."

"I was also very surprised."

"This dish is easy to learn but difficult to master."

"I remember that a good plate of beef noodles should have a uniform color. Every noodle must be the same color, not one black and one half black."

"Therefore, this really tests the chef's hand gestures when stir-frying, as well as the amount of light and dark soy sauce to add!"

"Oh!"

"And some side dishes as well."

"Neither should be undercooked nor overcooked or burnt, because if they are overcooked, the side dishes will release water, which will seriously affect the dryness of the stir-fried beef noodles."

Leonora was equally impressed, and even more so, deeply moved.

She could tell at a glance that Lin Xu's crispy stir-fried beef noodles were absolutely perfect!

"Mother."

"Does this dish really require that much skill?"

Alice looked puzzled upon hearing this.

"Alice, remember this: delicious food is often simple and doesn't need too many ingredients or seasonings to enhance it."

Chapter 70 Fragrance