Although the beef is cut thin, there is a lot of beef tendon in it. Usually when there is beef tendon at home, it has to be boiled for a long time, and it takes a lot of effort to bite it, and the tough tendon often gets stuck between the teeth.
Inside, it's very elastic. Can you eat it after rinsing it like this? Everyone has a suspicious look in their eyes.
Wu Yan ordered the waiter to pick up two pieces of beef, pointed at them and demonstrated to everyone: "This piece is the three-flowered toe, which is located on the tendon of the front leg of the cow. Because there is white slender fascia passing through the meat after it is cut, there are usually three toes."
It has white fascia, hence the name. Since the front legs of beef have less exercise than the hind legs, they are more delicate than the five-flowered toes. The overall meat is tight and muscular, warm and moist. You can take it out if it changes color slightly after being put into the pot, otherwise the meat quality will change.
You have to grit your teeth.
This piece is the five-flowered toe, a tendon located on the inside of the cow's hind leg. The tendons and muscles in the entire meat are closely intertwined. It is the muscle with the most sinews and the most elastic part of the entire cow. The tendons of the five-flowered toe are more than
The three-flowered toe is clearer and rougher. Similarly, it must be fished out immediately after being put into the pot. Look at my gestures, this is called "three rises and three falls", one drop of blood, two drops of acid, and three drops of fiber.
After finishing speaking, Wu Zaotou put the beef into the hot pot, raised and lowered it three times, then put it in his mouth with the sauce and chewed it.
Cooking for a long time does not make it ripe and rotten, but becomes old and hard? This challenges the perception of most diners. The diners began to experiment with the beef that was delivered. First, they imitated Wu Zaotou's appearance, and then put it on
When I put it in my mouth, in addition to the rich fat aroma of the beef, the taste was different from the tender one before, but it was very elastic. Then I put another piece in the scalder and cooked it, and then put it in my mouth after a long time. Sure enough, it took a long time to cook.
The meat at the end was old and dry, and the tendons were thinner and harder, getting stuck in the teeth.
The snow outside is getting heavier and heavier, and soon a thin layer of white has accumulated on the roof, like a middle-aged man's hair. Underground, it is very muddy, and the wind blows, and it is bone-chilling. The restaurant
In addition to the hot pot, there were several tables of guests. Although the wind could not blow into the building, the dishes on the table, although exquisite, were already cold. Looking at the steaming hot pot next door, I couldn't help but salivate and looked at each other.
, said: "Man, are there any hot pots left? Give us some, too."
?The waiter hurriedly ran over and said: "I'm sorry, gentlemen, but there are still hot pots, but we only serve twenty of them a day with the century-old soup. The high-quality beef is only for pairing with the century-old soup. It's just for warming up."
, it will make you feel hot when you eat it. Use ordinary soup stock and ordinary beef. I will prepare the small ones for you."
Originally, he was worried about money. When he heard that there was an ordinary pot, he touched his pocket, breathed a sigh of relief and said, "Of course, let's get an ordinary pot and some ordinary beef."
The waiter agreed, and within a quarter of an hour, he served a piping hot hot pot. There were a few dried mushrooms and red dates in the broth, half-sinking and half-floating. There were two plates of beef that looked fatter on the side.
He said to them: "This is the fat gizzard, which is the meat between the belly of the cow. This is the breast, which is a piece of fat on the front chest of the cow. It is milky yellow. Only cows that are large and fat enough can form fat in this area."
The diner's eyes turned green and he said, "I like eating oily food. The oilier it is, the more flavorful it is."
Picking up a piece of fat, he looked at the clear boundaries between subcutaneous fat and muscle, and the meat with high fat content: "How do you eat this? How many times do you count in the pot before you can fish it out?"
There was no plan to sell this today, so the waiter scratched his head and said, "Well, wait a minute, I have to ask the shopkeeper."
Seeing this, Zheng Fu came over and greeted them: "This one also rises and falls three times, and the other time is longer. It has to be counted to three hundred times. Do you want to try it?"
After they did as they were told, they stretched out their chopsticks and stuffed it into their mouths. The layer of fat meat did not feel greasy in the mouth at all, but brought a crisp and tender feeling. The aroma of oil and meat were intertwined in the mouth, perfectly combined. Even after eating
A few slices, even the sauce is added.
The waiter pointed at the sauce on the table and said, "Gentlemen, please try this sauce."
The guest praised it. At this time, it was time to cook the meat on the chest. It looked like a plate of greasy meat. The guest once again couldn’t wait to dip it in the sauce and put it in his mouth. He felt it was extremely crispy.
The aroma of butter permeates between the lips and teeth. It is fat but not greasy. The more you chew it, the more fragrant it becomes. It is particularly wonderful.
"I wonder how many people can eat one hot pot? Tomorrow I will book a table with old soup." The diner wiped the oil from his mouth and said to the shopkeeper: "What is the name you just mentioned? Yes, Shi Ren, here it is.
If I keep a copy, do I need to pay a deposit?"
Zhao Kui replied: "Leave some money as deposit, and the accountant will write down the name of the guest."
There is only a limited amount of fine beef left, and it might be gone tomorrow. After hearing what the customer said, five or six customers followed suit and placed deposits.
According to this situation, the hot pot business is bound to be booming this winter. After discussing with Wu Pang and Zheng Fu, Zhao Kui decided to convert other seats into hot pot seats.
How to change it? There is a hole on the hot pot table. It is easy to dig out, but it will be difficult to change it back after this winter. It will waste a lot of money. Zhao Wei was a little undecided. At this time, a guy named Tang Tian came over.
Said: "You can ask a carpenter to use a wire saw to cut it open, and then install a few pins. Remove it during the hot pot in the winter. Once the pins are removed in the spring, it will be intact as before."
This is a good idea. Zhao Kui happily said to Tang Tian: "You go to the accountant and pay three taels of silver, and just say it was the wages I gave you."
It snowed in the middle of the night, and the next day, although there was no snow on the ground, the weather got even colder. Before lunch, customers who wanted to try the delicious hot pot crowded in. Seeing their impatient looks, Zhao Kui ordered
The fire was started in advance, and the two chefs, Wu Wei and Zheng Fu, were in charge of cutting the key kernels very thinly. There was less meat and more customers. When the restaurant opened, they had already finished the top-quality snowflakes and hanging dragons. This was also a no-brainer.
ah.
Wu Pang added new seasonings to the old soup and cooked it all night. After taking out enough for twenty servings, he sealed all the remaining old soup. This is the lifeblood. It must be supplied in limited quantities and sold when hungry to maintain quality and sell well.
Get the price.
"Drinking Fire Ling·Tender Key Kernel and Medium Tender"
The key kernel is tender and tender, hidden in the shoulder blade, and the meat is covered with fine tendons. There are little bits of fat scattered among the fibers.
Cut into rectangular strips, the meat is as thin as rice paper and moistened with oil. Put it into the pot with chopsticks and spoon it into the boiling water. Take it out and add it to the hot sauce. The delicious aroma fills the garden.
There is a saying among store owners that if the first wave of people leave early, the business on that day will not be smooth. This is called opening the door and making a profit. Looking at the time, Zhao Kui ordered to officially open the door for business.
The old soup is being prepared in the kitchen. The fire has just started and the pot is still cold. This is the first time for the new customers to see the hot pot in their lives. They curiously touch its edges with their hands. It is made of fine copper and is surrounded by floral decorations and
The pattern depicts an animal that looks like a dragon but is not a dragon. A knowledgeable person will recognize that what is drawn is a glutton.