Chef Jing dried the beef slices and fried a few pieces of butter...
The meat slices are very thin and just need to be blown by the wind for ten minutes.
Chef Jing got some peppercorns, black pepper, red oil, etc., and five-spice powder made on site. After doing this, the beef in the pot was almost cooled, brushed with beef, and sent to the oven...
The fire in the oven does not need to be too big, the temperature is more than 100 degrees, and there is no need to turn off the oven. This is how baking is done.
Dougson watched from the side and invited Master Jing to taste his grilled veal steak: "Mr. Jing, what do you think of this steak?"
"In my personal taste, I prefer veal steak. Especially the aroma of roasted beef bones, which is very rare. The meatiness of steak, the oiliness of beef, combined with the aroma of beef bones, it does not need to be too delicate
The cooking is already a top-notch dish. But the output of such steak should be very small..." Jing Chenghong looked at Chen Mo.
Authentic tomahawk steaks have very strict standards for the age, feed and size of the cattle. Usually calves about 6 months old are fed for 70 days after weaning from milk before being slaughtered...
That is the cow in September.
There are still 194 Bright cattle available for sale at the ranch.
Among them, one hundred heifers should be kept to expand the breeding herd. The remaining 94 bullocks can be sold...
Tomahawk steak is made by cutting a bone about 30 centimeters long from the rib area and a meat bone weighing about 1 kilogram. Because it is shaped like an axe, it is called tomahawk steak.
Bright cattle are smaller and need to be raised for 9 to 10 months.
For today's banquet, the ranch slaughtered two cows. One of the 10-month-old cows cut out 11 tomahawk steaks. The other cow only cut out 9 cuts. The tail ribs were too short and the meat was not thick enough, so they were cut into pieces.
Not in the shape of an axe.
The tomahawk steak is relatively large, and one steak is enough for two or three people.
In addition to tomahawk steak, there is also bone-in veal steak for Western dishes, which is also very good.
"Before June, 94 cows can be put on the market one after another," Chen Mo said.
The number is not large, but it is also quite a lot.
In addition to the quality of the meat, this breed of cattle is also unique in the world. If you factor in the cost of the river valley pasture, the price of beef will definitely not be cheap.
Dodgson is planning to purchase some, and there is no need for Dodgson to come forward to negotiate the price. He just needs to tell Ellison Investment Company, and someone will naturally come over to negotiate.
The Deng Ying beef in the oven has a strong flavor. When the clean meat soaked in butter encounters high temperatures, the color of the meat slices becomes more transparent.
Chef Jing took out the meat slices, smeared them with seasonings, put them in the oven, roasted them for a while and took them out...
The lantern shadow in lantern beef, that is, the shadow play, uses light to project the silhouettes of characters made of animal skin or cardboard onto the curtain. The term "lantern shadow" for this kind of beef shows that the meat is so thin that it can be seen through under the light.
Object images are like the curtain in a shadow puppet show...
Spicy Dengying beef, the meat slices are thin and fragrant, no residue in the mouth, and the aroma is strong.
Chen Mo tasted a piece. The freshly made Dengying beef was crispy, spicy and fragrant, with an endless aftertaste. It was more delicious than the bagged Dengying beef sold in supermarkets...
Chen Mo personally likes spicy food, but many people are not used to it.
Jing Chenghong also made some spiced Dengying beef, which Dougson and others gave a thumbs up after tasting it.
Beef shank is the cheapest cut in the United States. The cooking habits of people here make it difficult to make a piece of beef shank delicious and easy to chew.
In China, most people are less restricted by religious taboos in their diet. Except for some taboos in some ethnic minority restaurants, they eat almost everything. Therefore, the selection of Chinese food is very wide, and the cooking methods are also diverse.
Western food is established and developed under the constraints of religious creeds and modern nutrition. Most commonly use beef, mutton, pork and poultry, as well as dairy eggs, etc. as ingredients for catering.
Most Chinese dishes have an obvious salty taste and are full of variety. Most dishes are eaten after they are fully mature. Western dishes rarely have obvious salty taste, and the taste changes are not as much as Chinese food. However, they pursue the effect of fresh and tender dishes, such as steak.
, lamb chops and other dishes, most people like to eat them medium-ripe, and some seafood also like to eat them raw.
There is a big difference between Chinese food and Western food.
Chef Jing makes five-spice beef, which has a lighter taste and is quite good as a snack.
I specially asked Master Jing to come in and make a dish of lantern beef, not to show off his skills or to show off, but because the two together can more vividly see the difference between Chinese food and Western food. Let Master Jing have more contact with Dougson and McKenzie,
Understanding more will facilitate future communication, which is also good for Master Jing...
Besides, Dougson and McKenzie, after seeing Master Jing’s knife skills, should also be willing to learn more about Chinese food culture. If they are willing to have further exchanges, they should be able to.
Chen Mo brought out two plates of Dengying beef and gave them to Bai Xiaoou and John Michael to taste...
Brett has long been accustomed to the taste of Chinese food and has become a true foodie. He directly picked up a piece of red and spicy Dengying beef and started eating it.
Spicy, numb, and fragrant...
After eating a few mouthfuls, beads of sweat appeared on the tip of my nose: "It's so enjoyable."
Bai Xiaoou and John Michael were chatting about the chef academy and some things about the restaurant...
"This beef is good, you can put it in the restaurant as a snack." Bai Xiaoou tasted a piece of five-flavored beef and nodded.
"It's really good. One pound of beef like this should be able to make a lot of meat." John Michael laughed, picked up a large piece of lantern beef and pointed it at the sun. The whole piece of beef was transparent. And it was just
The cooked beef has a crispy texture.
"I think it's better to make snacks." Dougson and Jing Chenghong walked over.
Bai Xiaoou stood up and brought stools to several people and said, "We just talked about the chef academy and the future development of each company."
"Mr. Bai suggested that we sell off those unprofitable restaurants and concentrate on building large flagship brands." John Mike looked at Dougson and said with a smile.
Dougson is not only a chef, but also a major shareholder and board member of the company.
There are many restaurants in the United States with annual revenue of tens of millions of dollars per restaurant...
However, as catering group companies, Wellen Company and Barberna Company, none of them have restaurants with an annual income of tens of millions.
On the contrary, it is Tangxia Yipin, a hot pot restaurant located in San Francisco, and Tangxia Yipin flagship store in Los Angeles. Looking at the sales data in the first three months of this year, the sales data of Lao Shufeng San Francisco hot pot restaurant is very likely to exceed 10 million. And
Tangxia Yipin's flagship store in Los Angeles has annual sales of more than 10 million US dollars. As long as there is no serious situation, it is a sure thing.
Hotpot restaurants win by quantity.
Tangxia Yipin Chinese Restaurant wins on price. After all, it is in the wealthy area of Beverly Hills... If you eat two ordinary dishes, it will only cost thirty or forty US dollars. If you order some special dishes, it will cost several hundred US dollars or even
Tens of thousands of dollars.
A table of dishes costs tens of thousands of dollars, which is a special case. For example, the ginseng king bought in West Virginia last year was brought back to stew chicken soup. Six pots of chicken soup sold for $350,000...
Similar situations are very rare.
Usually, if you want to eat authentic Chinese food at Tangxia Yipin, and it is a special dish... you will have to spend at least a few hundred dollars.
For example, a dish of boiled cabbage costs US$190 and must be ordered two days in advance. It is also a very popular dish in the store.
It is cooked according to the standard of state banquet.
Boiled cabbage is not boiled cabbage in plain water. The soup used to boil cabbage is a broth that has been boiled for more than ten or twenty hours, and the cabbage is also the best selected cabbage. The taste of boiled cabbage is very popular, which is for foreigners.
For people, they may not be very accustomed to Chinese food with strong flavors, but they like cabbage the most.
At Tangxia Yipin in Los Angeles, you can often see Hollywood stars and well-known wealthy people coming to dine...
Dougson shrugged. The restaurant he ran had revenue of more than 8 million last year, not 10 million.
It's not that the restaurant's business is not good, it's that the restaurant area is too small.
To dine at his restaurant, you need to make a reservation a week in advance...
Waylon's owns many restaurants, and like Barberna's, not all of them are profitable.
Not to mention these two companies, not all Tangxia Yipin restaurants are making profits.