Good food every day
Life doesn't go anywhere monotonous
I've been coming to Qujing for a while, and the local steamed bait silk, rice noodles, and fried potatoes have all been eaten. Today my friend said to take me to open the meat and arrange a beef dinner for me.
It is said that if you don't eat a meal of beef in Qujing, you don't count as having come to Qujing; if you don't eat their little yellow beef dry pot beef, you don't count as eating beef.
Driving along Ziyun South Road all the way south, at the intersection with Wenbi Road, we found this sign is very conspicuous [Zhuangjia Little Scalper], and sure enough, the reputation is good is that there is no fear, and the sign is so high-profile.
As soon as I entered the door, the decoration style of their home gave me a surprise glimpse, and stepping into this door, it seemed as if I had turned back twenty years.
These antique old objects are the boss went to the market to find, you don't say, the piece does not look good, but placed in his shop is quite suitable.
Have to praise the owner's aesthetic and taste.
The wall of the staircase hangs a variety of old photos of Zhuang style, and the boss said that it is to let customers abandon the atmosphere of urban commerce and feel the national enthusiasm of our Zhuang people when they come to the store.
Follow the stairs to the second floor hall, the whole style is as simple and elegant as the first floor, fresh and natural. Eating in such an environment, there is a sense of orchid pavilion that "although there is no grandeur of the bamboo orchestra, a look and a chant, it is enough to tell the humor".
The boss is a Qujing Master Zongren, an uncle who talks elegantly. Their entire family is running the brand of "Zhuangjia Little Scalper", which is more than ten years. Out of nostalgia for the taste of their hometown, many big bosses in Shizong will drive luxury cars to eat two or three times a week.
I thought it was the boss exaggerating, so I sneaked into their kitchen. They are greeted by fresh beef prepared, marinated from 10 a.m. to 6 p.m., to ensure that the beef is fully flavored.
In order to make us feel at ease, the owner tearfully asked the chef to show us the whole process of marinating.
Do not underestimate this bowl of simple chili noodles, which took many years, with more than 100 kinds of spices to develop, the aroma of dry pot beef relies on it to stimulate, it can be said that without this bowl of chili noodles, there would be no sign of their today.
The following bowl of spices is another great contributor to the dry pot beef, which is developed from more than 20 flavors of Chinese herbs. In beef, you can eat Chinese herbs, and Qujing is the only one.
The chef places the beef on a specially marinated plate, sprinkles it with secret chili noodles and Chinese herbs, and finally drizzles with cooked rapeseed oil.
How, is not very simple. In fact, it is not simple, Oh, this has high requirements and exquisite skills for the master's grasping, the so-called meeting is not difficult, practice can make skill.
High-end ingredients tend to be cooked in the simplest way.
In order to prevent the beef from sticking to the pan, the ginger slices and peppers are first fried, and then the marinated beef is added.
Yes, this delicious ingredient is so simple, the boss said that the complicated ingredients will take away the original taste of the beef, we have to give the beef full respect.
Stir-fry the beef until it is broken, add the green pepper segments, and then add the secret chili noodles again before cooking and stir-fry evenly, and the taste is delicious.
I had been swallowing my saliva before it was served, and when it was actually eaten into my mouth, I couldn't help but "wow" it.
There are many ways to cook beef, boiling and stir-frying, and stir-frying is the easiest way to make the beef taste old and become chai.
But his beef is not, the beef is cut into thin slices, so that the chef does not dare to fry for too long when cooking, just the right cooking time to give the dry pot beef unexpected tenderness, which is a great test of the chef's cooking skills.
The secret chili noodles and Chinese herbs are the soul of this dish, and only a few people in the boss's huge family know its recipe. The whole dish is not very spicy to eat, but it is very fragrant, and the beef is hot and rolling in the mouth, and the mouth is full of oil, and the aftertaste is endless.
For those with light tastes, the slightly spicy taste makes this dish equally worth tasting.
The owner suggested that we add vegetables when the meat is almost eaten, so that the moisture in the vegetables does not penetrate into the beef, affecting the taste and texture.
Their other dishes are another reason why I have a lot of good feelings for them.
Sauté beef sausage
Stir-fried beef intestines with peppercorns and dried peppercorns are crispy and delicious, and when dipped in aged vinegar, the flavor is even more unique.
Beef cold slices
Their beef cold slices are a big bite to eat, and looking at beef that is bigger than my face reminds me of Yang Zhi's good style of eating meat and drinking wine in "Water Margin".
Although the beef itself is very brilliant, the essence lies in this bowl of dipping sauce, which does not see any mystery on the surface, but has a variety of flavors in the mouth.
Dried cows
The same beef jerky, which is only fried with peppers and ginger slices, has become the most memorable dish in my opinion besides dry pot beef.
The hard dry bar itself is somewhat soft under the cooking of the master, which makes the taste better and does not have to waste the extra tongue power. The secret chili noodles also add a lot of color, and the satisfaction of the tip of the tongue that leaves the lips and teeth fragrant stems from this.
Beef noodles in clear soup
I usually eat a lot of beef noodles, but the meat they give is really real. If these pieces of meat are used to make instant noodles and vegetable buns, they will be enough for a year.
rice wine
Finally the boss brought up a pot of tea and took a sip before I knew it was wine.
The owner's own home-brewed Shizong local rice wine, after being chilled, is especially suitable for two sips after lunch in the summer, which is really cool and heart-warming.
Punching ends.
Their beef is the most satisfying thing I've eaten in Qujing so far, and of course, the quiet and elegant interior decoration is also a big plus.
Eating here, really appetite increased.
Well, I just ate three bowls of rice, it was difficult to walk, and I had to lie down and go back.
Where: Yining Street Office Shuizhai Group 8 Complex Building 2nd Floor De'an Hospital opposite (Zhuangjia Little Scalper)