Thump-thump!
The beef continued to twitch.
Having been freshly slaughtered, the nerves around the muscles of the whole a5 grade beef had not completely died, and the internal energy substance, adenosine triphosphate, had not been exhausted.
Therefore, under slight external stimulation, the beef could still twitch, which is also called the "super-reaction."
Mito Ikumi couldn't help but take a deep breath, slowly calming herself down.
Then, she tightly gripped the meat cleaver in her hand, her gaze narrowing, and then swiftly brought the knife down, skillfully cutting the large piece of a5 grade beef in front of her.
Whoosh!
Whoosh!
Whoosh!
Several dazzling flashes of knife light streaked by.
However, Mito Ikumi calmly withdrew her meat cleaver, a slight curve on her lips.
With a "crunch," the tempting a5 grade beef began to show cracks.
Finally, to everyone's astonishment, it transformed into beautiful, rose-petal-like pieces of beef, which then fell onto the cutting board in front of the cooking station at a visible speed.
These beef pieces, illuminated by the light, shimmered golden and looked glistening, describable in four words:
Extremely beautiful!
"The main event is next."
With that, Mito Ikumi cut off several pieces of beef fat and put them into a hot pan.
There was no need to add more oil; instead, she used low heat to render out the fat, achieving a "hoist with your own petard" effect.
When the pan crackled, she quickly added the freshly hand-sliced beef.
Using high heat, she stir-fried the beef until it was slightly cooked, meaning the center of the meat was only pink, then added finely shredded onions and continued to stir-fry.
Once the onions softened and the beef was fully cooked, she added a small dish of white sugar and stir-fried it evenly.
Gradually, after adding the white sugar,
The beef and onions in the pan began to become sticky and colored.
…
"Under strong heat, white sugar will produce two types of substances."
"One type is where the internal structure splits into small molecule aldehydes and ketones, which then further condense."
"And through this caramelization reaction, the moisture inside the beef can be instantly locked in, creating the perfect temperature for the subsequent Maillard reaction."
"Furthermore, white sugar can also soften the fibrous tissue of the beef."
"It makes the texture even more tender and smooth when eaten."
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