After seeing this piece of beef clearly, the viewers in the live broadcast room discussed: "Why is this piece of beef so thin?"
"You're so uneducated, this is called filet mignon, but here it's beef tenderloin!"
"Yes, it's beef tenderloin. It's called filet because in French, filet means tenderloin, so it's called this name. It sounds more classy, like sirloin!"
"The common ways to cook it are medium rare, medium rare, medium rare and well done, but I personally like to chase the cow and eat it. This is the most authentic and original taste!"
"Then I have another question. When many food bloggers cook tenderloin, such as medium-rare filet mignon, after frying it and slicing it, if you press it lightly with a fork, countless red liquid will flow out.
, those bloggers said this is called myoglobin, what is that?"
"Hey, what is myoglobin? It's actually blood water. It's called myoglobin just because it sounds nice. Otherwise, if your blood water is good for your health, would you still dare to eat it?"
"Don't dare to eat, don't dare to eat!"
"Hahahahahaha, tell me, tell me, blood water is so scary that I can't even run away, but you dare to eat it? Are you kidding me?"
Ye Gui held up his mobile phone and explained: "Actually, don't be too afraid of this, because the beef tenderloin itself is very tender. If it is fully fried, the texture will be very thick, but the tenderness of the beef tenderloin will not be reflected, so seven
Rare is usually best!”
"Many people may not like medium-rare steak. It tastes more or less flavorful because this steak is not fully cooked. The front and back sides are cooked into a grayish brown color, which is
It is said that the outer two layers are cooked, but the meat inside is basically raw."
"Medium-rare steak tastes better than medium-rare. Its meat is about 50% done. The center part is basically raw, while other parts have been cooked. This type of medium-rare steak tastes better than medium-rare.
The meat of a cooked steak looks light gray with only a small amount of blood streaks, but the gravy is still wine red!”
"Medium-rare steak has a relatively high degree of maturity. Only a small part of the meat in the middle is raw, and the rest of the meat has been completely cooked. Therefore, the whole piece of meat contains very little blood, and the gravy of this cooked steak is white.
Yes, but the taste may be a bit harder, but it still has good elasticity.”
Ye Gui continued: "Actually, the specific degree of cookedness depends entirely on your taste. Some people may be worried about hygiene issues, but you can rest assured that the beef tenderloin produced in a regular factory is packaged before it comes into contact with microorganisms.
Just take it home and deal with it!"
Ye Gui thought for a moment: "I seem to have missed a little bit. Forget it, it's not important. The beef tenderloin in my hand is almost the best part of the whole cow, so I'm going to make two ways to eat it later. This one
You can also eat both beef bones!”
"Master Abe, is there a kitchen?"
"Yes, of course!"
Master Abe had already asked people to clean up the kitchen.
Ye Gui walked to the kitchen with the tenderloin in his left hand and the beef skeleton in his right hand.
"I use half of the tenderloin here to fry and eat it, making it a medium-rare steak. The remaining half is used to make shredded green pepper beef fillet. As for the part of the beef skeleton that has no meat at all, I use it to make beef bone soup.
In the meat section, make a sauce to roast the beef bones, let’s get started!”
Coming to the kitchen, Ye Gui said to Master Abe: "Please help me with this beef tenderloin, and I'll chop the beef skeleton!"
"no problem!"
Chef Abe took the kitchen knife and first cut out a large piece of beef tenderloin.
She rinsed the beef tenderloin under tap water and quickly wiped it clean with paper: "Chef Ye, I'll do this!"
"good!"
When frying filet mignon, you should also pay attention. First, quickly color a few sides to seal in the gravy inside.
Once the meat juices escape, the flavor will be lost quickly.
After frying, slice it into slices. No need to add any other seasonings, just sprinkle a little black pepper and salt.
What you eat is authentic.
After the beef tenderloin was done, Master Abe took out the kitchen knife again. Although her knife skills were not as amazing as Ye Gui's, she was still the best in Sichuan cuisine.
All beef filets are cut into uniform sizes and thicknesses.
"I've finished my work, let's go out and see what Chef Ye is doing!"
Ye Gui continued to use the machete, chopped off the bones of the beef ribs, and then cut them into sections.
After cutting it, just throw it into the pot and stew it.
The meaty part is easy to deal with. Boil the blood, add dark soy sauce and chili pepper, and a mediocre braised beef skeleton in sauce is completed.
"Master, my workmanship is rather rough, please forgive me!"
The four dishes in front of us are very rich, and all of them are meat.
Moreover, Master Lin also took out the medicinal wine he brewed, and there was a piece of ginseng as thick as a finger in it.
At first glance, you can tell that medicinal wine is expensive.
"Your skills seem to be better than Master Abe's!"
Master Lin took a bite of the beef and gave it a thumbs up. He was full of praise after eating it.
"With this craft, whoever marries you in the future will be really blessed. By the way, are you married? I have a daughter who is very handsome!"