Gourmet Style Beast Taming - Chapter 116:
Chapter 116: Chapter 116: Orange Peel
Translator: 549690339
After taking out the orange peel, Qin Lang didn’t pay attention to the slightly surprised looks from the crowd.
He calmly took the beef tenderloin from the iceberg behind him.
Tenderloin?
Fu Hang’s eyes overflowed with interest.
After Lei Ke showcased such an astonishing dish of Roaring Flame Beef, his anticipation for Qin Lang’s cooking had significantly increased.
Seeing that the beef tenderloin Qin Lang was using was the same cut he used to make Silky Egg Beef Fillet last time, Fu Hang’s expectations soared once again.
Silky Egg Beef Fillet didn’t incorporate orange peel, Fu Hang was certain of that.
So, this time, Qin Lang should be presenting a completely new beef tenderloin dish.
The same Qin Lang who had surprised him last time with a tenderloin dish, would he bring a new surprise this time?
He was very much looking forward to it.
After taking the beef tenderloin, Qin Lang didn’t immediately start working, but instead passed the tenderloin to Dan Bao by his side.
As Dan Bao started blowing on the beef tenderloin, the Spirit Chefs in the arena who recognized its Food Skill, immediately showed envious expressions.
Food Skill: Fresh Full.
Just as Qin Lang was envious of the Food Skills of other Food Spirits, many Spirit Chefs were equally covetous of Fresh Full.
The beef tenderloin preserved at low temperature had its freshness retained to the utmost degree, but how could it compare to the freshness level adjusted to the peak state by Fresh Full?
While Dan Bao was handling the tenderloin, Qin Lang trimmed some of the white part off the orange peel with a horizontal knife and then shredded it into thin, long strips.
He sprinkled salt on the cut orange peel, tossed it until it softened slightly, squeezed out the water with force, mixed it with honey, and set it aside for later use.
“Gurgle-”
It’s ready!
As Qin Lang turned around, Dan Bao, controlled by Thought Waves, had already carefully set the handled beef tenderloin on the chopping board.
Beef cooking had begun!
As Qin Lang’s gaze fell on the beef tenderloin, all the guests in the arena also turned their eyes to it.
They all wanted to know, what would Qin Lang do next?
“Thump, thump, thump…”
A series of rapid chopping sounds were sent out quickly after Qin Lang picked up his kitchen knife.
The large beef tenderloin was quickly sliced into thin strips in a few breaths.
The simple yet decisive movements were pleasing to the eye, but keeping in mind that the young man in front of them once sliced tofu as thin as hair, the crowd didn’t seem too surprised with his knifework right now.
He put the shredded beef into the bowl, sprinkled a little baking soda, mixed it slightly, then added salt, sugar, oyster sauce, and dark soy sauce, tossing it vigorously before adding water and egg white to continue tossing it, allowing the moisture to be completely absorbed by the beef.
Watching Qin Lang’s movements, many Spirit Chefs on the scene showed a thoughtful look.
Their cooking skills were all impressive. Even though their cooking techniques were different, they could still understand the purpose of others’ cooking.
“Using baking soda to treat the beef, hmm…” Fu Hang rubbed his chin, his face showing a contemplative expression, “The beef is acidic, so it’s neutralized using an alkaline substance?”
He had not thought of this method before.
As for how much this method would enhance the beef, he believed that Qin’s subsequent cooking would give him the answer.
Not far away, Lei Ke was also intently observing Qin Lang’s movements. Seeing Qin Lang’s proficient and swift tossing, his pupils contracted slightly.
He had a feeling that this tossing gesture was not simple.
Seeing the beef gradually absorb the moisture during the tossing process, a realization crossed his face.
As he suspected.
This tossing, it was with intent.
The image of the moisture gradually infiltrating between the beef tenderloin, making the already tender meat even more tender and smooth, instantly flashed across his mind.
This was a technique that Lei Ke had not mastered yet. Seeing Qin Lang deploying it now, he revealed a look of surprise and delight.
Should he try it out when he gets back?
In just a moment, Lei Ke thought of five or six dishes that could utilize this technique.
Qin Lang didn’t raise his head, unaware that the Spirit Chefs in the field had gleaned quite a lot from his mere act of adding seasonings and mixing them.
Even if he knew, he wouldn’t mind.
After all, he had learned quite a bit from the cooking of the other Spirit Chefs.
As they say, “an eye for an eye”.
Having allowed the beef to fully absorb the water and egg white through his kneading, Qin Lang tossed in some potato starch, gave it another quick knead, then placed it in the refrigerator provided beside him.
“Spicy.”
After closing the refrigerator, Qin Lang called out.
“Snap!”
Understood!
Spicy, who had been stationed nearby, nodded at him. A formless force then welled up inside, enveloping the beef tenderloin inside the refrigerator.
The sight of this stirred up envy in many Spirit Chefs in the field.
Cooking Acceleration!
This Food Skill was one of the most desirable among the seven Food Skill combinations for any Spirit Chef.
Seeing that Qin Lang had both Cooking Acceleration and Fresh Full, quite a number of Spirit Chefs showed faces as sour as lemons.
As Spicy started speeding up the chilling process for the beef tenderloin, Qin Lang also started on a new set of preparations.
He took from Dan Bao the freshly prepared chili peppers and coriander–all cut into pieces and put aside–and then began mixing his sauce.
Here it comes!
The eyes of the crowd once again gathered on Qin Lang’s hand.
The seasoning, in any dish, is important.
Different Spirit Chefs had different habits in using seasonings.
Some love using a particular seasoning in every dish; some never used a particular seasoning and instead used others to achieve a similar effect.
There were also Spirit Chefs who had a fixed combination of seasonings.
So, to the other Spirit Chefs at the same level as Qin Lang, how he seasoned held great reference value.
One spoon of rice wine, one spoon of light soy sauce, one spoon of sesame oil, a pinch of salt.
His extremely simple seasoning combination made many Spirit Chefs in the field, who had been expecting Qin Lang to use a dozen seasonings or even a secret recipe at this stage, show disappointed expressions.
However, their disappointment quickly turned to anticipation.
Because after Qin Lang set aside his sauce, he took the beef tenderloin—which had been quickly chilled by Spicy—out from the refrigerator.
The tenderloin’s surface was now icy cold while its inner meat structure had contracted tighter around the absorbed moisture.
The process resembled resting the dough during bread making.
When the cooking oil was halfway heated, he added the beef straight in, and slowly yet steadily rotated his spatula, separating the individual beef strips from each other.
The fragrance of beef, provoked by the hot oil, gradually permeated the open-air venue. Lifting his hand, Qin Lang fished out the attractive pale-gray beef strips. Their surfaces shimmered enticingly under the sun.
Then, he added the chili peppers and the orange zest into the same pot he used to fry the beef strips.
He stirred it all together, put in the sauce, and finally added the coriander.
It’s ready to be served.
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