It was a pinnacle duel of culinary dignity, and the bald head that came to smash the field did not say a plate of pho and a plate of beef. One of the most common dry stir-fried beef in food stalls began to play out; opponents did not show weakness and did not show weakness in a hand of crystal grunt meat, bursting juice crisp.
Yes, this is a hot shot in "Golden Jade Mantang" many years ago, and it is also the peak reproduction of food directed by Xu Ke. The kicking field that caused a full-table duel was the bald-headed dried fried beef river and the crystal grunt meat of the rice boss. Netizens habitually call it: ghost foot seven big battle Dawenxi, and even many fans joked that they did not expect that the ghost foot seven upside-down spoon is also very fierce.
We look at the bald-headed Huang Rong's dry fried cattle river, and one operation can be said that there are not many harsh words. I saw him fill the beef directly with a colander and then skillfully roast it over the fire. This preserves the original taste of the beef and the aroma of the iron plate. The treatment of pho is even more absolute, the bald head directly uses chopsticks instead of a spatula, and stir-fry the pho at zero distance on the fire, which is a precise way to control the heat, comparable to the alchemy in the fantasy novel, both to do just right, but also not to let the ingredients burn.
And that's not all, the two ingredients are processed and then plated, then poured with rum and finally lit. In this way, beef and pho are fused again under the flame of rum, and the aroma of the wine also enters the ingredients, and the surface layer forms a crispy crust. The whole dry fried beef river is completed, and the chef in the shop tastes it himself, crispy and elastic, exquisite, delicious even chopsticks can not be held steadily. The master wins in one move, but this is smashing the field, then there is a need to have a response to the dish.
The restaurant owner does not show weakness, how to say that people have also engaged in high-tech in "Domestic Lingling Paint", and how can it be comparable to the ghost foot seven. It seems to be off-topic, of course, this is the restaurant owner, taking out the crystal grunt meat that is also the food stall buster. This dish is really not simple, it needs to be fresh, tender and crisp at the same time, but also has the test of hot and cold. Only to see boss Ou directly stir-fry the raw ribs, and then pour the ribs and heat into the starch while the heat is added to the starch. Then it is quickly tumbled into the sour juice and syrup, and finally the ice cubes are added to make the syrup solidify extremely quickly, and a crystal grunts into the flesh.
After such a hot and cold alternation, the tenderness in the ribs is not infected by the syrup sour juice, and at the same time gives the ribs a sweet and sour juice. Chopsticks will burst out of the juice with a slight crunch, and no matter how good it tastes, it is the best in food stalls. Helpless to play with the bald head, he didn't even taste it, and directly left the next sentence to leave, which led to the manchu and Han all-seat dispute behind.
Other than that, this dry fried beef river is a must-order dish for Cantonese people in morning tea and supper, and it is a major feature of Guangdong, almost everyone likes it, in recent years, together with friends from other places, they especially like this dry fried beef river.
The same crystal goo meat, also a famous dish in Cantonese cuisine, is made of pork rib starch, sour sauce, syrup, ice cubes in order. The method is very similar to the pot bun meat in the northeast, but it is a home-cooked dish in Guangdong and even Hong Kong, and the gollum meat is also called gollum meat.
Two Cantonese dishes, are very grounded, often seen in the local streets and alleys, have you eaten?