Gourmet Style Beast Taming

Chapter 40: Chapter 40: Qin Lang’s Choice

Translator: 549690339

“No problem!”

After hearing Fu Hang’s test requirement, Tang Xie responded excitedly before striding towards the ingredient storage room.

This kind of test that only specifies the main ingredient and allows room for creativity was too simple for him, who had prepared several beef tenderloin dishes in advance.

In just a moment, he knew which one to choose.

Although he didn’t know Qin Lang’s abilities, he would go all out just as he would in any fight.

He would choose the most challenging dish among those planned!

With his strongest skills, he would smoothly obtain the Teng Niu Badge!

Opening the door to the ingredient storage room, seeing all the various supplementary ingredients, Tang Xie turned to glance at Qin Lang who was still standing in place.

Why wasn’t he coming?

Forget it, forget about him!

The early bird gets the worm!

Meanwhile, Qin Lang was still standing in his original position.

He looked at the beef tenderloin in his hands, and all sorts of dishes made with beef tenderloin surfaced in his mind.

For a while, he found it hard to decide which one to go with.

“Guin?”

Dan Bao came up, nudging Qin Lang’s face gently with its round tail.

What delicious food is he going to make today?

“Cook…” Turning to look at Dan Bao, Qin Lang paused.

The next moment, a burst of insight flashed in his mind, bringing forward an idea of a dish.

“Alright, decided!” Qin Lang smiled, nodded at Fu Hang, and quickly headed towards the ingredient storage room.

“Gulu?”

Dan Bao cocked its head in confusion, hurrying to catch up.

He was hesitating just now, so why was he so decisive now?

What is the delicious food that he is planning to cook?

“Don’t worry, you’re going to love it.” Qin Lang replied, oozing confidence.

Dan Bao loves egg fried rice the most, followed by food that includes chicken eggs.

The dish that he was going to make happened to involve chicken eggs.

The part known as beef tenderloin is often called filet in western cuisine.

But in Chinese cuisine, it has another name — beef fillet.

What Qin Lang was about to make was the classic Cantonese dish, Silky Egg Beef Fillet.

A delicious dish that Dan Bao could never resist.

When the duo entered the ingredient storage room, Tang Xie, who had arrived before them, was already leaving with a bag of ingredients.

As they crossed paths, Tang Xie went into a nearby enclosed kitchen, whilst

Qin Lang began choosing his ingredients.

Seeing Qin Lang head towards the chicken eggs, Dan Bao’s eyes lit up.

No wonder Qin Lang said that he would like the dish!

Even before starting, it had already begun to look forward to it.

Soon, Qin Lang selected the ingredients and entered another enclosed kitchen.

He didn’t start with the ingredients right away, but started by rinsing the rice to cook it.

In Chinese cuisine, dishes always seem to lack something without rice to accompany them.

Seeing that it was almost lunchtime, how could he leave himself hungry?

After setting up the rice cooker, Qin Lang began preparing the ingredients.

Silky Egg Beef Fillet, the essence lies in the word ‘Silky’.

The egg mixture is tender and savoury; the beef fillet is succulent, juicy in every bite.

So, even using the tenderest part of the beef, the tenderloin, is not enough. It also needs to be marinated.

Qin Lang quickly sliced the beef tenderloin into small strips down the grain, then cut it crosswise into small pieces. Placing it in a bowl beside him, Qin Lang looked up at Dan Bao, who was curiously watching and eager to attempt, “Prepare the green onions.”

“Gurgle!”

Received!

Dan Bao, who had cooperated with Qin Lang many times, flew to a green onion immediately after receiving Qin Lang’s instruction. It blew hard on the green onion.

Fully fresh!

While Dan Bao was busy, Qin Lang added clean water to the beef in the basin. After washing it several times, he picked it up, squeezed out the water, and put it in a bowl.

He added an appropriate amount of salt and potato starch, mixing so that each piece of beef was coated in starch. After a quick rub, he set it aside to marinate.

“Gurgle!”

Dan Bao had finished its task and flew back.

Seeing Qin Lang crack five or six chicken eggs into a bowl, adding salt and pepper, and quickly stirring, Dan Bao’s eyes lit up.

So many eggs!

A dish made with so many eggs must taste good!

Just looking at the egg liquid glistening under the light, Dan Bao wanted to drool.

“Don’t worry, the cooking process for this dish is quick.” Qin Lang laughed at the sight of the egg-loving creature, set aside the completely beaten eggs, then took out a small bowl.

Adding two spoonfuls of starch, the right amount of water and one spoonful of cooking oil, he stirred them all into a starch slurry for later use.

Then he took the green onion that Dan Bao had just processed, and quickly chopped it into fine bits to use later.

The preparation phase, simpler than usual, came to an end.

He turned on the heat and added some clean water in a frying pan.

When the water was slightly boiling, he put the processed beef tenderloin into the pan to separate the pieces. This allowed each piece to separate from each other, while also initially blanching them.

During this process, the color of the beef slowly shifted from dark red, lightening under the light to a lustrous shine. The visual appeal alone offers an immediate impression of its amazing tenderness.

Moreover, the savory aroma of beef was released with the heat, enveloping the steam rising in the kitchen.

That most original and rich flavor of the meat tantalizes the senses. Just the smell alone had the somewhat hungry Qin Lang and Dan Bao swallowing in anticipation.

“It’s almost ready.” Qin Lang comforted Dan Bao again, “The batch is large. Let’s divide it into two portions. One will be for Mr. Fu Hang to taste, and one for us to share.”

Dan Bao nodded obediently, its face full of anticipation.

Upon comforting Dan Bao, Qin Lang scooped out the beef which had separated out, and then washed the frying pan clean.

He added the previously prepared starch slurry into the pan. As the water gradually evaporated and the slurry turned into a paste, he poured the eggliquid onto it, and then spread the beef on top.

“Sizzle-”

Accompanies by a soft hissing sound, the scent of eggs and beef gradually arose from the pan.

Looking at this scene, Dan Bao became more serious.

This was the look of intent focus on the food!

Qin Lang had a similarly serious expression.

That’s because the next step was the essence of Silky Egg Beef.

To ensure that the finished dish is soft and smooth, controlling the heat is critical.

This dish may not have many steps, but the effort required is definitely not a little.

Raising and slowly spinning the flat-bottomed pan, he used the slurry to conduct heat evenly to the egg liquid and beef.

Once the egg liquid on the bottom was completely cooked and could no longer slide, he used chopsticks to lift the bottom layer to ensure even heating.

Over time, the aroma of eggs and beef filled the kitchen and lingered for a long time.

It was a pure flavor without much seasoning, but it was enough to stir your appetite.

Sprinkle green onions on top, and it’s finished.

Almost at the same time that Qin Lang finished making the Silky Egg Beef, a “ding” sound came from the kitchen.

The rice was ready.

Qin Lang and Dan Bao looked at each other and smiled.

“Let’s go, I’m sure this dish will satisfy AAr. Fu Hang.”

The bonus chapter content at the end of this chapter:

[Silky Egg Beef]