[134] Whole Cow Banquet!

The beef is neatly coded on the table, and the other parts of the cow are packed in iron basins in turn.

As for these, Bu Tiger began to prepare to cut beef. At this time, Bu Tiger's aura and knife techniques were no longer as fierce as before. Instead, there was a feeling of gentle wind and rain, and the beef under the knife seemed to be as gentle as the woman he loved.

The bloody violence and gentle and delicate intersection have brought great conflicts to people's nerve senses. Those judges couldn't help clapping their hands secretly, and even the old people in the mountains couldn't help nodding.

The tiger is of high level, and a kitchen knife only leaves a whistling wind, which is light and bright, but not harsh.

Soon, everyone's attention was attracted by his knife, completely forgetting the bloody scene when he slaughtered the cow just now.

A piece of beef brisket is quickly divided, and a piece of beef with blood is like fine yarn silk, each of which is clearly discernable.

Lin Xiaobao is motionless as a mountain, but his heart is turbulent. The swordsman of the tiger has been fascinated, far beyond his understanding of the knifeman. It seems that this tiger is not as simple as he thought.

This is not only a textbook in the knife industry, because people who can learn this knife skill may only have one in 100 million in the world. Such a method should be used for research by apprentices in the chef industry.

Buhu not only reached the point of art, but also controlled the whole situation by himself. He did not help cook or apprentice, but he was not panicked and organized at all.

The beef is processed in three parts. The most delicious hind leg meat is sliced, and the meat on the middle belly and the meat on the back are completely chopped. Because it is fat and fragrant, it can be used as stuffing and meatballs.

Beef can "an qi, nourish the spleen and stomach, nourish deficiency and strength, strengthen muscles and bones, eliminate edema, and remove moisture".

In ancient times, there was a saying that "beef nourishes qi, and the work is the same as astragalus".

The whole cow banquet refers to the creative arrangement from the cow's kiss (mouth) to the cow's tail, from the cow's eye to the cow's hoof, from beef to the beef bone to the water, and then from the color, fragrance, taste, type, name, cooker and sequence.

Except for cow hair, horns and cow hoof shells, almost every part of the cow's body can be used for cooking, and so is the tiger. Every part of the cow's body is not wasted, and all of them are cut and ready for use.

The whole table banquet is all processed from "cow", highlighting a word "cow" and a word "full", which means "cowish and rich grain".

The whole cow banquet is a model of green and healthy diet concept. It can be seen that the reason why Bu Tiger chose the whole cow banquet is to use the natural medicinal value of cattle to attack Lin Xiaobao's medicinal diet.

After everything is ready, an hour and a half has passed. For ordinary chefs, it will take two or three hours to prepare for the whole cow banquet, especially the part of killing cattle and slaughtering cattle, which is the most time-consuming part.

The tiger doubled its time with just a kitchen knife, and its power can be seen.

After all the preparation procedures were completed, Bu Tiger began to cook non-stop. After washing his hands, Bu Tiger opened a hot pot, and the real culinary art began.

Lin Xiaobao only heard about the tiger's knife skills, and he didn't know how his cooking skills were. After all, today is a game. If the tiger's cooking skills are unsightly, then no matter how good his knife skills are demonstrated today, it is meaningless.

To Lin Xiaobao's surprise, Bu Tiger actually opened five stoves at a time, which seemed to be an attempt to kill five times alone.

However, Lin Xiaobao did not sneer and did not take on porcelain work. Since Bu Tiger dares to challenge like this, it shows that he has such ability.

The first stove was a pan. After steaming, Buhu spread a piece of beef with snow pattern on the pan.

This snow-patterned beef was cut from the end of the cow near the ribs. It was previously cut off by the tiger and placed aside separately. Because this muscle is not moving often, the meat is very soft and juicy, and it is often used as a naked-eye steak in Western food.

After baking this piece of meat for a few minutes, Buhu took off the beef. Because the beef itself has a high content of butter, there is no oil on the bottom of the pot. After a long time, the butter will be squeezed dry.

"Swipe!"

The tiger raised the knife again, and his wrist shook flexibly. The beef was instantly cut into thin slices, neat rows, which seemed to be a whole piece of beef that had not been cut yet.

At this time, Bu Tiger waved the beef slices with a knife, crossed the beautiful arcs in the air, and quickly fell into the second pot, followed by a burst of stir-frying.

The spoon technology of Bu Tiger is still OK, but the display time is too short, because beef is not suitable for fully cooked, otherwise it will grow old. Eating beef is just a tender word.

The first stove continues with the last round of action, but this time it is the meat of the cow's front legs, and the second stove is still over, but in a low temperature state, and Bu Tiger is now busy moving on the third and fourth stoves.

The two stoves are making stewed beef exhibition and cauliflower stewed beef balls respectively. Buhu finished these two stoves, took out the beef tenderloin and sliced them separately, and made black pepper tender beef and yam beef granules. The two stoves and five stoves were stir-fried at the same time. Bu Tiger actually cared about the two-purpose situation, which was safe and effortless.

The judges kept nodding, and Lin Xiaobao also admired the tiger's hand. He learned to be a chef for two years before he could fully master the spoon. The two pots together began to practice after he was promoted to blisters, but he has never really used it so far.

The first stove was put on the cow's brain again, and Bu Tiger was going to bring a fried cow's brain by the way, which suddenly became one mind and three uses.

There are 78 dishes in the whole beef banquet. For an ordinary accident, 78 dishes will take at least four or five hours. If the preparation time is added, it will continue to be extended.

But Buhu's five stoves were used at the same time. It only took an hour and a half to cook these five dishes, and the time was suddenly shortened by two-thirds, which made the students around them even marvel, but there was no way to learn. This is all hard work!

The time soon came at 11 o'clock, and a dish was served on the table. It was the students who served the dish, while Buhu was only responsible for reading the name of the dish.

"Fragrant beef brisket, roasted beef tenderloin with spicy sauce, crystal hoof tendon, Hangzhou pepper beef fillet..."

The name of a dish was called out and a dish was served on the table, and this big round table was just full of these 78 dishes.

When the dishes were served, Mr. Yuan stood up and said, "Xiao Bu, thank you for your hard work!"

Bu Hu said plainly, "Please use it to your heart's content!"

"Good!" Mr. Yuan said happily and began to enjoy the big meal with the other judges on the table.