Very handsome guy, you know how to brag all day long!

Li Can can only laugh at Su Rui's contempt.

"By the way, why did you slap the beef with the back of a knife?"

With nothing to do, Su Rui finally focused her attention on cooking, especially the young man in front of her is still a hidden chef!

Therefore, if you can learn a move and a half, it will definitely be a good thing.

“There are many tips for handling beef, and I’m using only one of them right now.”

Li Can is not petty, so he explains it.

"I use the back of the knife to loosen the meat, and then cut it into thin slices against the texture. This way, the taste will be soft and tender after the dish is finished. If you want the beef to be chewy, you need to cut it along the texture."

"Even cutting vegetables is a matter of finesse?" Su Rui felt incredible. She never knew that the way of cutting beef would affect the taste of the beef. "Then are you going to cut against the texture or along the texture?"

"This requires the chef to make a preliminary judgment on the guests. If it is a young guest, cut it along. If it is an older guest, cut it against the side." Li Can explained while cutting meat slices against the texture, with clean and neat movements without any delay.

"It should be difficult for guests to distinguish the nuances, right?"

"Don't doubt the judgement ability of the guests, they may be more accurate than the chef himself." Li Can reminded.

Su Rui said weakly, "Oh".

Put the cut beef slices into a small basin filled with water and gently wash for one minute to remove the hidden blood in the beef.

"Many people think that washing the ingredients before cutting vegetables is enough, but in fact it is just a surface phenomenon." Li Can pointed to the clear water that became turbid in an instant, "Look."

"So dirty?" Su Rui was startled. She remembered that she had washed it many times when she bought the beef.

"This is not dirty, but the blood hidden in the beef." Li Can shook his head, "Try to remove the blood as much as possible to minimize the fishy smell of meat and enhance the taste."

Su Rui nodded thoughtfully, and then saw Li Can hold the washed beef in his hand and squeeze it hard to dry the moisture in the beef.

“This is too clean…”

"This is natural. The fresher the beef, the heavier the blood. More processes are always good." Li Can smiled and said, "Of course, it's not all because of this. The dryer the squeeze, the better it will be absorbed when marinated."

"Like a sponge?"

"Yes, that's the reason."

Li Can said nothing more, put the dried-watered beef into a clean bowl to taste.

Add salt to increase the saltiness,

Add pepper to increase the spicy and unique aroma.

Add dark socks to the background color.

The beef that is squeezed dry and looks white, while the dark brown and viscosity of the soy sauce make up for this shortcoming, while also improving fresh saltiness and making the taste more three-dimensional.

This next step is more important.

"Whisk the beef in one direction with your hands until it is sticky, so that the beef can lock in moisture when absorbing the seasoning. Otherwise, if water comes out during the stir-frying process, the beef will be frying ugly and will easily stick to the pan.

Then add egg white and stir to increase the tenderness of the beef.

Add a little dry starch to lock in the flavor in the beef.

The beef is very sticky at this time, like a lump of meat. If it is put directly into the pot and stir-fry, it will be difficult to stir-fry. If you are not careful, it will make the meat look older.”

Li Can adds some vegetable oil to it.

Vegetable oil works like lubricating oil, which can separate each piece of beef and spread it in a pot.

"This is the preparation step for beef." Li Can washed his hands in the pool, pointed to the ingredients in the seasoning area and said, "The seasonings for this dish are very simple, including garlic, ginger, red pepper and the most important green onion.

It should be noted that the first three functions are just seasonings, while green onions are auxiliary ingredients, and the amount is very large. If a portion of green onions is fried with beef, it will probably take about three to four green onions."

Su Rui was very focused on watching, afraid of missing any step.

Cut garlic and ginger into small slices,

Cut half a red pepper into small pieces.

Cut the scallion into small pieces with an oblique knife.

Without Li Can's explanation, I knew that the function of red pepper is to decorate the color of the dish so that the whole dish will not look monotonous. At the same time, the sweetness of red pepper can also relieve greasiness.

Although Su Rui does not have the strength of Li Can, she can still understand some simple cooking techniques.

"After the ingredients are prepared, separate seasonings are needed."

Li Can took out a small white porcelain bowl and poured steamed fish soy sauce, cooking wine, pepper and starch into it and stirred evenly.

Steamed fish soy sauce is mostly used to cook fish dishes. It is taken out at this time to increase the saltiness and freshness of the beef with scallions.

The seasonings in the kitchen are like painters, with no fixed function, only suitable combinations.

Good use, amazing,

I've used it poorly, goodbye.

"The taste of dark soy sauce is heavy and thicker, so it cannot be added too much. The purpose it cannot achieve requires other fresh seasonings to supplement. Steamed fish soy sauce is just one of them, and the rest are soy sauce, light soy sauce, chicken essence, etc."

Li Can didn't intend to hide it at all, so he would explain the key points of the whole dish in detail.

Su Rui kept nodding.

Boom---

Start the pot and set the heat.

The stove in a restaurant kitchen is different from the stove in the family. It is very hot and shocking when it erupts.

Li Can's explanation ends here because the next operation has nothing to do with whether the explanation is explained, and it requires real practice and solid basic skills.

Heat the wok and add two spoonfuls of vegetable oil.

When the oil temperature is 40% hot, Li Can removes the pot from the heat and pours the marinated beef.

It is worth noting that the so-called spoon is not a small spoon used for household use, but a spoon used by chefs to cook!

In other words, the amount of two spoonfuls of vegetable oil is still very large, completely covering the surface of the beef.

Li Can lowered the heat to medium heat, put the pot on the stove again, and gently pushed the loose beef on the back of the fried spoon.

You can see the benefits of adding vegetable oil when marinating beef.

Almost with a light touch of the fried spoon, the sticky beef slices can be easily separated without any effort.

In about ten seconds, the beef slices were already smooth.

Li Can grabbed the ear of the pot with a towel in his left hand, hooked the pot on the other side with a fried spoon with his right hand, poured the beef and hot oil into a colander and drained it for later use.

Add a small amount of base oil to the pot again. After the oil is heated, pour in ginger, garlic, and red pepper, stir-fry the seasonings over medium heat, and then add oil to continue stir-frying.

The kitchen is full of smell of oil smoke, which not only does not make people feel uncomfortable, but it refreshes and is appetizing and has a strong aroma, which makes Su Rui look hungry!

But she was obviously full at dinner.

Maybe this is the charm of food...

After the sauce is fragrant,

Li Can put the drained beef slices into the pot and stir-fry evenly.

Pour in the scallion slices and stir-fry until it is finished.

Pour in the prepared sauce and stir-fry.

Since the sauce is incorporated into starch in advance, its function is to season and also plays the role of water starch to collect the juice, making all sauces sticky and shiny.

Finally, take the pot and put it in a tray.

A dish of hot beef filled with scallions is finished!

Su Rui witnessed Li Can's cooking method throughout the whole process.

There is no scene of a big scoop like other chefs,

There is no unique way I imagined,

Some are just ordinary stir-fry and smelling.

At most, a few wisps of flames occasionally popped up by the pot and contacted the ingredients, which made the whole dish more smoky.

No more or less, but just right.

"This damn cooking skills are so amazing!" Su Rui's eyes shone.

Li Can shook his head with a smile.

"Select the food."
Chapter completed!