The Spirit of Gourmet

Chapter 52 New Assessment
Even for the lower quality Yushuang beef and Baishuang beef, Zhenniuguan sells them for more than four thousand per catty.

Beef of this quality is used as an ingredient for the Imperial Spirit Chef Assessment. It can only be said that Fu Xing is indeed wealthy.

Following Fu Xing into the storage room, rows of shelves filled with beef appeared in front of the three people. Each piece of beef had various labels such as quality, part, number of days raised, etc. to ensure traceability.

"Is this the white-frost beef?" Qin Lang picked up a piece of beef tenderloin and looked at the cross-section carefully.

The tenderloin is the part of the cow with the lowest fat content and the least obvious marbling, but the marbling in Qin Lang's hand is more dense than any beef he has ever seen before.

It is hard to imagine how harsh the feeding process must be for a cow to grow to this size.

Carefully putting down the beef tenderloin in his hand, Qin Lang turned his gaze to another piece of beef topside marked as Yushuang beef not far away.

Compared with the snow-white fat of white frost beef, the fat of jade frost beef is slightly yellowish, showing a stunning jade color under the light.

Excluding the possibility of old and sick cows, there is only one reason for the yellowing of fat, which is the deposition of carotene and lutein during the grass feeding process.

Obviously, White Frost beef is more grain-fed, while Jade Frost beef is more grass-fed.

"Wow! This is Silver Frost Beef!"

An exclamation interrupted Qin Lang's thoughts.

He turned his head and saw Zhao Qian holding a piece of beef carefully. Cao Dongdong beside her also came forward and marveled at it.

Looking at the cut surface of beef from afar, Qin Lang was stunned.

This…

The cross section of the beef is surprisingly tender red, and the fat on the surface is fine and dense, like a layer of silver frost.

This quality of beef...

Qin Lang swallowed hard.

Cut it into thin slices and roast it over the fire. It doesn’t even need any dipping sauce, it’s already a delicacy, right?

want to!

"You've already seen the beef. Now let's talk about the food recommender assessment." Fu Xing observed the performance of the three people and a sly look appeared in his eyes. "My assessment questions are very simple."

"Choose one kilogram of beef from here, with any other side dishes and any cooking methods. As long as you make a dish that satisfies me, you can pass the level."

"In addition, I also have an upgraded version of the assessment called the Silver Frost Assessment." Fu Xing laughed.

"The difficulty of the assessment has increased. If you can pass it, you will not only receive the Food Recommender Badge, but also a full ten kilograms of Silver Frost Beef."

Ten kilograms!
At a price of over ten thousand yuan per pound, that’s a full two hundred thousand yuan!
Qin Lang's breathing became heavy.

"But..." Fu Xing changed the subject, "If you fail the Silver Frost test, you are not allowed to come to the Zhenniu Pavilion to take the Food Recommender test within a month."

"So, which one do you choose?"

"I choose the Silver Frost assessment." Qin Lang said in a firm tone.

"I won't make a choice yet." Zhao Qian looked at Qin Lang.

"I understand." Fu Xing nodded slightly and looked at Qin Lang. "The specific content of the Silver Frost Assessment varies from person to person."

"As for you..." He thought for a moment and came up with an idea, "First of all, your main ingredient can only be this."

As he spoke, Fu Xing placed a piece of beef in Qin Lang's hand.

I don’t know if it was a coincidence, but this was exactly the piece of white-frost beef tenderloin that Qin Lang had seen before.

Qin Lang nodded slightly, and in just a brief moment, dozens of possible ways to cook beef emerged in his mind.

However, he knew that the requirements for the Silver Frost assessment were definitely more than that.

"Secondly."

Fu Xing raised the corner of his mouth slightly, "I'm an impatient person, so from the moment you enter the kitchen, you only have ten minutes to cook."

Hearing this, before Qin Lang could say anything, Zhao Qian and Cao Dongdong beside him took a deep breath at the same time.

ten minutes!
This amount of time is more than enough to cut up a ready-made cold dish and arrange it on a plate, but it is too short to cook beef. After all, beef needs to be cooked for a long time in order to be fully flavored and tender.

Qin Lang's expression didn't change much.

The dishes were served in ten minutes, which was enough to finish most of the beef dishes he remembered, but wasn’t there still a small half left?
"Finally..." Fu Xing smiled slightly, "I love coriander."

Qin Lang: “…”

What I'm saying is, it's quite inappropriate for a grown man to speak like this.

However, based on the three requirements put forward by Fu Xing, a dish quickly took shape in Qin Lang's mind.

Very good, that's it.
-
"Gulu?"

In the kitchen, Danbao looked at Qin Lang who was starting to count the ingredients and seasonings, and asked curiously.

"The dish we are going to make is called Eighteen-Second Beef." Qin Lang smiled confidently and handed the white-frost beef tenderloin to Danbao.

"Come on, use fresh and full."

"Gulu!"

Danbao blew on the beef excitedly, and the frozen beef instantly became extremely fresh.

Very good, no need to thaw.

Taking out a fresh orange, Qin Lang quickly peeled it, leaving the orange peel and then handed the orange flesh to Danbao.

“It’s a reward for work.”

"Gulu!"

Danbao excitedly began to show off the oranges, while Qin Lang quickly cut off the white orange peel and then cut it into thin strips.

Sprinkle salt on the cut orange peel and mix it until it is slightly softened. Then squeeze it tightly to remove any moisture. Add honey, mix well and set aside.

Then, Qin Lang picked up the beef tenderloin.

“Tuk tuk tuk…”

With the sound of rapid knife cuts, the large piece of beef tenderloin was quickly cut into long and thin strips of meat. The crisp and neat movements were pleasing to the eye.

Put the shredded beef into a bowl, add a small amount of baking soda, stir well, then add salt, sugar, oyster sauce and dark soy sauce. After stirring vigorously, add water and egg white and continue stirring to allow the water to be thoroughly absorbed by the beef.

After the water and egg white were completely absorbed by the beef through mixing, Qin Lang simply added cornstarch to the beef and put it in the refrigerator to wake up temporarily.

Immediately afterwards, Qin Lang began new preparations.

Take the chili pepper and coriander, cut them into sections with a sharp knife and set them aside, then start preparing the sauce.

A spoonful of rice wine, a spoonful of light soy sauce, a spoonful of sesame oil, and a pinch of salt.

Once the sauce is ready, take the beef tenderloin out of the refrigerator.

Although the refrigeration time is not long, the surface of the beef tenderloin has become icy cold, and the internal meat structure and the moisture consumed are more closely combined together, which is enough to make the final beef more tender and smooth.

After doing all this, Qin Lang glanced at the time.

Three minutes had passed since he entered the kitchen.

ten minutes?
More than enough.

Heat the oil until it is 50% hot, add the beef and slowly rotate the spatula in your hand to separate the beef shreds. When the beef turns completely light gray, remove it and set aside.

Start timing.

Add chili pepper, orange peel and reserved shredded beef to the pot, add the sauce, and finally add coriander.

Eighteen seconds passed.

Eighteen-second beef, out of the pot.

(End of this chapter)