American Ranch

Chapter 131 Chinese Food and Western Food

Master Jing dried the sliced ​​beef and fried a few pieces of butter at the same time...

The meat slices are very thin, and the wind blows for more than ten minutes.

Master Jing got some prickly ash, black pepper, red oil, etc., and five-spice powder made on the spot.After doing this, the beef in the pot is almost cooled, brushed with beef, and sent to the oven...

The fire of the oven does not need to be too large, the temperature is more than 100 degrees, and the oven does not need to be turned off, so it is the best way to bake.

Dodgson 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 is very rare. The meaty texture of steak, the oily feeling of beef, and the aroma of beef bones are mixed. It does not need to be too delicate. Cooking is already a top-notch dish. But this kind of steak should be produced very little..." Jing Chenghong looked at Chen Mo.

Authentic Tomahawk steak has very strict standards for the age, feed and size of the cattle.Usually calves around 6 months old are fed for 70 days after weaning before slaughtering…

That is, the cattle in September.

There are 194 Bright cattle available for sale on the ranch.

One hundred of these heifers should remain to expand the breeding herd.94 steers left, available for sale...

Tomahawk steak is a bone with a length of about 30 cm and a bone weighing about 1 kg cut out of the ribs. Because it is shaped like an axe, it is called battle ax steak.

Brett cattle are small in size, so they have to be kept for 9 to 10 months.

For today's feast, the ranch slaughtered two, 10-month-old, and cut 11 tomahawk steaks from one cow.Another cow had only 9 cuts.The tail ribs cannot be cut into an ax because they are too short and the meat is not thick enough.

The tomahawk steak is relatively large, and one steak is enough for two or three people.

In addition to the tomahawk steak, there are bone-in veal steaks for Western food, which are also very good.

"Before June, 6 cattle can be slaughtered one after another," Chen Mo said.

There are not many, but there are also many.

In addition to the quality of the meat, this breed of cattle is also the only one in the world, and if the cost of the river valley ranch is included, the price of beef will definitely not be cheap.

Dawgson is going to buy some, and he doesn't need Dawgson to talk about the price. He just needs to tell Ellison Investment Company, and someone will come over there to negotiate.

The Dengying beef in the oven had a strong memory, and the meat soaked in butter was exposed to high temperature, and the color of the meat slices became more transparent.

Master Jing took out the meat slices, smeared them with seasonings, put them in the oven, baked them for a while and brought them out...

The lantern shadow in the beef, that is, shadow puppetry, uses light to project the silhouettes of characters made of animal skin or cardboard onto the curtain.Calling this kind of beef "lamp shadow" shows that the meat is so thin that it can reveal objects under the light, just like the curtain in a shadow puppetry...

Spicy Dengying Beef, with thin slices of meat, no dregs in the mouth, and a strong aroma.

Chen Mo tasted a piece, the freshly made Dengying Beef was crispy, spicy and delicious, with endless aftertaste.It is more delicious than the bagged Dengying beef sold in the supermarket...

Chen Mo personally likes spicy food, but many people are not used to it.

Jing Chenghong also made some spiced Dengying beef, and Dodgson and the others all gave a thumbs up after tasting it.

Beef shank is the cheapest part in the United States. The cooking habits of the 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 on food. Except for some taboos in some ethnic minority restaurants, they eat almost everything. Therefore, Chinese food has a wide range of ingredients and cooking methods.

Western food is established and developed under the constraints of religious beliefs and modern nutrition. Most of them often use beef, mutton, pork, poultry, and dairy eggs as cooking materials for meals.

Most Chinese dishes have a distinct salty taste and are full of changes. Most dishes are eaten after they are fully mature.Western food dishes rarely have obvious salty taste, and the taste changes are relatively less than Chinese food, but they pursue the effect of fresh and tender dishes, such as steak, lamb chops and other dishes.

There is a big difference between Chinese food and Western food.

Master Jing makes five-spice beef, which has a mild taste and is quite good as a snack.

I specially asked Master Jing to come in and make a serving of Dengying Beef, not for the sake of showing off his skills and showing off, or the two together, so that we can see the difference between Chinese food and Western food more vividly.Let Master Jing get in touch with Dodgson and McKenzie more, understand more, and facilitate future communication, which is also good for Master Jing...

Besides, Dougson and Mackenzie, after seeing Master Jing's knife skills, should also be willing to learn more about Chinese food culture.If they are willing to communicate further, they should.

Chen Mo took out two plates of Dengying Beef and gave them to Bai Xiaoou and John Mike to taste...

Brett has long been accustomed to the taste of Chinese food, and has become an out-and-out foodie. He directly picked up a piece of red and spicy Dengying beef and ate it.

Spicy, numb, and fragrant...

Beads of sweat appeared on the tip of the nose after taking a few mouthfuls: "It's so enjoyable."

Bai Xiaoou and John Mike were chatting about the Chef Academy, and also about the restaurant...

"This beef is good, it can be served as a snack in the restaurant." Bai Xiaoou tasted a piece of five-flavored beef, nodded and said.

"It's really good. This kind of beef, one pound of meat, should be able to make a lot." John Mike laughed, and picked up a large piece of lamp shadow beef to face the sun in the sky, and the whole piece of beef was transparent.And it's freshly made beef, with a crispy taste.

"I think it's better to make snacks." Dodgerson and Jing Chenghong walked over.

Bai Xiaoou got up and brought stools for several people, and said, "We just talked about the Chef Academy and the future development of various companies."

"Mr. Bai suggested that we sell those unprofitable restaurants and concentrate on building a large flagship brand." John Mike looked at Dodgson and said with a smile.

Dodgson is not only the chef, but also the company's major shareholder and board member.

There are many restaurants in the United States with an annual revenue of tens of millions of dollars...

However, as catering group companies, Wellen Company and Barbona Company have no restaurants with an annual income of tens of millions.

On the contrary, it is Tangxia Yipin, a hot pot restaurant in San Francisco, and Tangxia Yipin flagship store in Los Angeles. Looking at the sales data of the first three months of this year, the sales data of Lao Shufeng San Francisco hot pot restaurant is likely to exceed 1000 million.As for the Tangxia Yipin Los Angeles flagship store, the annual sales exceed [-] million U.S. dollars, as long as there are no major problems, it will be a certainty.

Hot pot restaurants win by quantity.

Tangxia Yipin Chinese Restaurant wins on price, after all, it is in the rich area of ​​Beverly Hills... If you eat two ordinary dishes, it will only cost thirty or forty dollars.If you want to order some special dishes, hundreds of dollars, or even tens of thousands of dollars.

A table of tens of thousands of dollars is a special case. For example, the ginseng king that was photographed in West Virginia last year was brought back to stew chicken soup. Six pots of chicken soup sold for 35 dollars...

Such cases are very rare.

Usually, if you want to eat authentic Chinese food at Tangxia Yipin, and it is a special dish...the cost will be at least a few hundred dollars.

For example, a dish of boiled cabbage costs US$190, and it must be ordered two days in advance. It is also a very popular dish in the store.

It is cooked exactly according to the state banquet standard.

Boiled cabbage is not boiled cabbage.The soup used for cooking cabbage is the broth that has been boiled for more than ten to twenty hours, and the cabbage is also the best cabbage selected.The taste of boiled cabbage is very biased towards the general public. For foreigners, he may not be very used to Chinese-style food, but this kind of cabbage is their favorite.

In Tangxia Yipin in Los Angeles, you can often see Hollywood stars and well-known rich people coming to dine...

Dawgson shrugged. The restaurant he runs had a revenue of more than 1000 million, not 800 million last year.

It's not that the restaurant business is not good, but that the restaurant area is too small.

To dine at his restaurant, you have to make an appointment a week in advance...

Waylon's has many restaurants, and like Barbona's, not all of them are profitable.

Not to mention these two companies, not all restaurants in Tangxia Yipin are profitable.

(End of this chapter)