"Moo—"

A painless yell broke the atmosphere of the field.

When the camera was cut back, everyone discovered that Xia Yu used a thin and long sharp knife to penetrate the cow's body from the flesh and fat, and pierced the cow's heart without destroying the flesh.

Until this time, Wagyu declared death. It was still in a downward posture, without any struggle before death.

This scene made the audience lose their voices.

"By the way!"

"When he was slaughtering just now, he dismembered the cow after he didn't kill it!"

People reacted and suddenly they were sweating coldly.

The undead cow is dismembered and the cow has no reaction at all. Is it not painful?

The knife is almost at the point where the cow is in pain?

Chiyo Aichi covered her mouth in front of the ox corpse. The low moo of the ox just now made her feel devastated, and her beautiful eyes were full of unbelievable colors.

"Why didn't it struggle..."

"Because, I'm very gentle!"

Hearing the female host's murmur, Xia Yu rarely gave her a playful look. She put away the sharp knife and the broken sword, took another knife, and waited for a while to see that the blood of the cow stopped oozing. She bent over and observed the meat in various positions, while cutting the whole piece of fresh beef.

A wagyu cow, not all meat in the whole body can reach the A5 level.

Moreover, in the eyes of professional chefs, the whole body can be roughly divided into at least 10 parts: shoulder meat, brisket, eye meat, buttock meat, beef brisket, tendon meat, etc.

Ordinary people may not be able to distinguish it so clearly, but in the eyes of professionals, the meat quality of beef in each area is very different. If the cooking method is wrong, it will ruin a dish.

Xia Yu held a knife and carefully cut the "tenderloin" from both sides of the vertebrae's spine.

The so-called "tenderloin" is the most tender and exquisite part of beef.

It is not easy to accurately cut two pieces of tenderloin from the whole cow. Not to mention that most Yuanyue students will find it difficult, many restaurant chefs may not be able to start when facing the huge cow corpse. But Xia Yu only took about half a minute to cut the knife and grab each tenderloin, weighing about 30 kilograms, was hung on his left arm covered with white transparent film.

So, I brought two bright red tenderloin and returned to the kitchen counter.

"Dongdongdongdongdongdongdongdong..."

Suddenly, a sudden sound of rain spread.

The camera immediately switched from Xia Yu. On the screen, Li Han held a kitchen knife in his hands and placed an oversized chopping board in front of him. At some point, he had taken out two tenderloin and cut the beef tenderloin into pieces. At this moment, he was shaking the knife like rain and chopping the beef!

Under the camera, he danced with both swords so tightly that he was not airtight.

Moreover, if you observe carefully, it is not difficult to find that the double blades are close to the handle, and the mark of "Li" is engraved.

This is the kitchen utensils of the Li family, extraordinary!

Dongdongdongdongdongdong!

In the rapid light of the knife, the tenderloin on the chopping board quickly turned into a pool of meat paste, completely muddy, and there was no trace of meat in sight.

Even Li Han continued to chop and stopped when the meat turned into minced meat similar to that of a machine.

"Bang..."

When he stopped, Li Han grabbed a ball of minced meat and let go of his hand. He watched the ball of minced meat fall on the chopping board with a pleasant sound, and finally a smile appeared on his face: "Elasticity, just right!"

In that Supreme Fried Noodle recipe, beef paste serves as a ingredient for noodles, and there are many details that need attention and grasp.

At the same time, Li Han took a gourd scoop.

The gourd ladle reached into the pot full of something, and when it came out again, it was a spoon of translucent grease.

Li Han waved his hand with a scoop.

The grease dripped like rain, sprinkling on every square metal container barrel.

So, a layer of oil floated on the water surface, and the more oil accumulates, and soon a thick layer of oil covers the water surface.

Then, Li Han ignites the fire.

"boom"

The pond swept through the flames in an instant, and the fire was too fierce. Just as the audience was stunned, the entire pond was swallowed up, and Li Han also disappeared into the raging flames.

"This is not grease at all, but gasoline and alcohol!"
Chapter completed!