Cooking System: Street Food Rules-Chapter 356 - 355: Golden Sand Braised Beef Brisket—Jiang Feng’s Choice!

Chapter 356: Chapter 355: Golden Sand Braised Beef Brisket—Jiang Feng’s Choice!

All-Star Master Chef Competition on site.

Jiang Feng had come here once again.

The producer and judge, Gordon, spoke to the six top chefs from around the world:

"Welcome back to the All-Star Master Chef Competition."

"Today will be another fierce battle, and two chefs are destined to leave this stage."

"I hope everyone can fully demonstrate their abilities."

There are many spectators around.

Numerous cameras are capturing the situation on stage.

This program is a popular show. What Jiang Feng didn’t know was that anyone who wins the championship on "MasterChef" becomes very famous and can gain huge popularity and traffic.

Even people from M Country acknowledge these champions because they can earn a lot of money.

Jiang Feng didn’t care much about these things as he didn’t plan to stay in this place.

The competition was just an opportunity to experience the cuisines of various places, and winning a championship as a bonus would be ideal.

The program is relatively fair.

Since all the participants this time are top chefs, the competitive atmosphere is intense.

Previous "MasterChef" competitions had people from various professions, bringing their stories to the program, cooking and competing, resulting in relatively low-grade dishes.

But what the top chefs create is completely different.

"Next, let’s announce the theme of this contest."

At this time, Gordon suddenly paused his speech.

Upon hearing this, everyone immediately focused their attention on him.

Jiang Feng also looked at him.

"The theme of this issue is:"

"Beef!"

"As long as your dish includes beef, there are no restrictions on form, whether it’s an appetizer, main course, or staple, it’s all allowed."

Gordon reiterated.

Upon hearing this, all six chefs present showed confident expressions.

Beef is great.

Anyone who is a chef knows how to cook beef.

Even the Indian contestant was full of confidence.

In India, there are some jurisdictions and believers who do not eat beef and do not allow eating beef, but the new generation doesn’t care about these things, and people there do eat beef when they want.

As an Indian chef, naturally they can also cook beef.

Therefore, this round of competition is bound to be fierce.

"Everyone, although there are no restrictions on dishes, there is another limitation in this competition."

"That is time."

"You have 15 minutes to select ingredients; during the selection process you are not allowed to cook."

"And you only have half an hour for the cooking."

At this moment, Gordon added.

Time constraints are a feature of this program. Watching chefs rush around in a frantic manner excites the audience.

Thus, every episode features tight timing situations.

"Half an hour."

Jiang Feng started to ponder.

This time is really short.

According to his approach, simmering a broth would take at least two to three hours.

Let alone cooking and marinating.

"Time is indeed short, marinating and broth can’t be used."

"In my mind, several methods come to mind."

"Such as the lamp-shadow beef which is both a court dish and an intangible cultural heritage dish, the pot-braised beef that can be served at state banquets, or soy-braised beef, kumquat beef, or braised beef, black pepper beef fillet, tomato-braised beef brisket..."

Jiang Feng was somewhat lost.

Lost not in panic, but because there were too many good dishes and he was caught in a dilemma.

However, time is genuinely short.

Only half an hour.

"The real difficulty of this competition lies in the time."

"Beef is already difficult to stew to tenderness, and the cooking time is only half an hour."

"It’s almost impossible to cook the beef perfectly."

"I want to make lamp-shadow beef to display the depth of Chinese cuisine, but just airing the beef slices would take at least half a day."

"I’ll make beef fillet instead, it’s easier to cook."

Jiang Feng quickly calculated.

Other top chefs were contemplating.

The time is extremely short, only half an hour.

Everyone realized this fact.

Gordon also admitted, it is truly challenging to make beef delicious in half an hour, but everyone here is a top chef, surely you have your own methods.

This show becomes popular due to this; it’s always compelling to watch.

Without waiting for everyone’s reaction, Gordon issued the start command, and everyone went to the kitchen to select suitable ingredients.

There were cuts of beef from all parts, and many other side dishes.

But aside from beef, there were no other meats, no fish or seafood.

Jiang Feng made a decision; he would prepare a dish of stir-fried beef tenderloin.

There are many ways to make stir-fried beef tenderloin, such as golden herb stir-fried beef tenderloin, black garlic rosemary stir-fried beef tenderloin, matsutake stir-fried beef tenderloin, mushroom and water bamboo stir-fried beef tenderloin, night-blooming cereus stir-fried beef tenderloin, emerald lettuce stir-fried beef tenderloin.

The brilliance of Chinese culinary culture is indeed dazzling.

Jiang Feng himself mastered a large number of recipes.

Looking at the ingredients in the kitchen, he ultimately chose to make the golden herb stir-fried beef tenderloin.

Without surprise, most others would be cooking dishes related to steak.

The texture of steak tends to be a bit tougher.

But Jiang Feng chose to make beef tenderloin because, once prepared, it becomes extremely tender.

The smooth and tender texture would provide a sensation of sudden enlightenment.

Especially after tasting others’ steak, experiencing the beef tenderloin would be absolutely extraordinary.

Having made the decision, Jiang Feng began preparing the ingredients.

Everything was ready.

Once everyone selected their ingredients, they stood at their respective stoves, ready and prepared.

Jiang Feng stood in place, took a deep breath, and felt a bit of tension.

Half an hour.

He had never felt such a pressing urgency before while cooking.

Even when setting up a stall to face thousands of diners, he could cook at his own pace, without haste.

This is precisely what honed his strong mentality.

Soon, a siren sounded on the stage, and with Gordon’s announcement to start, everyone immediately got busy at a rapid pace.

All the chefs sprang into action, moving quickly, appearing particularly urgent.

The atmosphere instantly became tense.

Jiang Feng wielded the knife, skillfully slicing the beef tenderloin into small cubes, placing them in a bowl, adding celery, onion, a spoonful of oil, a spoonful of cornstarch, an egg, a spoonful of beer, a spoonful of light soy sauce, and two spoonfuls of garlic juice.

Then, he put on disposable gloves and began to mix thoroughly.

Generally, marinating is done without gloves, but since it’s being filmed for a show, it looks more sanitary and visually appealing this way.

Gordon came over to Jiang Feng’s cooking station to observe.

The camera was also continuously filming Jiang Feng.

Gordon felt curious about Jiang Feng’s method.

Again, it was an approach he hadn’t seen before.

In fact, Gordon had initially speculated that Jiang Feng might make beef dumplings.

Gordon’s thoughts were simple; every season, there are always Chinese contestants making dumplings.

In previous regular competitions, there was even a guy who ridiculously made dumplings for several rounds.

And these people making dumplings would always tell stories about grandmothers.

A Chinese tradition.

But Jiang Feng clearly never considered making beef dumplings; if Gordon suggested it, Jiang Feng might agree it made sense.

Making beef buns and beef dumplings wouldn’t be bad either.

Normally, the marinating time should be 30 minutes, but given the cooking process itself is only 30 minutes, Jiang Feng didn’t have time for long marination.

So he put the bowl of beef cubes in the fridge, adjusted the temperature slightly lower, then glanced at the time, planning to marinate for 10 minutes.

Marination is still necessary.

Then, Jiang Feng stir-fried a wok full of minced garlic, pouring oil into the pot, then adding the white minced garlic, creating a sizzling sound, successfully stir-frying the garlic to a golden brown.

These golden minced garlic pieces are "golden sand."

After waiting for a while, the marinated beef cubes were almost ready, and Jiang Feng put a pan on the stove to heat oil, beginning the quick stir-fry.

He stir-fried while flipping the wok to ensure that each side of the beef was thoroughly cooked.

Then added green onion, ginger, and garlic to stir-fry for aroma.

Instantly, a fragrance wafted out from Jiang Feng’s wok.

His face still showed no particular expression, appearing confident and composed.

During the flipping, large flames occasionally flared up, eliciting gasps of surprise from the judges and audience.

Foreigners tend to lack experience; every New Oriental graduate masters this. After all, they practice flipping and using high-heat daily, achieving this effect.

Jiang Feng also had no choice; with tight timing and significant pressure, to ensure the beef was thoroughly and quickly cooked, he used high heat to flip the wok intensely.

After adding green onion, ginger, and garlic, he added Shaoxing wine, sugar, oyster sauce, and chopped yellow and red peppers, continuing to stir-fry.

With this stir-fry, the surface of the beef began to glisten with a translucent sheen of oil.

Finally, he added rosemary, stirred it evenly, and it was ready to be taken out of the pan and plated.

He sprinkled the golden fried garlic on top, completing the golden herb stir-fried beef tenderloin.

The show’s time was too short.

When Jiang Feng finished the dish, there was precisely one minute left.

Seeing Jiang Feng finished, Gordon went to urge the other chefs.

Some chefs hadn’t finished yet, and under Gordon’s urging, they wished they could split themselves in two to get more done.

The more this happened, the more Gordon urged them.

This made the chefs feel somewhat panicked.

Finally, as the 10-second countdown began, all the chefs managed to complete their creations.

No risk, no danger.