Rebirth as the God of Cooking in Japan

Beef stew in burgundy red wine.

In the story of the halberd-eating spirit, the pig's feet Xinghei Chuangzhen made a fortunately smooth red wine beef stew in the first class of Yuanyue, which was highly praised by the teacher Roland Chapel who did not laugh.

In fact, this is a homemade dish in France.

In the fixed recipe, there are actually many ways to cook beef stew in Burgundy, depending on the chef's performance.

Can Xia Yu cook beef stew in Burgundy wine?

If it is other Western food, it must be a big question mark.

But, beef stew with burgundy red wine. When the drama of the halberd spirit was popular, Xia Yu, as a foodie with hands-on ability, naturally found the recipe in the comic appendix and studied it for a long time. .

What's even more cheating is that the burgundy red wine beef stew made according to the comics is not very good, and can even be judged as bad. At that time, Xia Yu thought about it day and night and finally grasped a key omission in the comics recipe:

No honey!

Later, by coincidence, I heard about a French movie "Julie and Julia" in 2009, and referred to the description of a large number of French food in the movie. It was a real Burgundy beef stew. , Successfully restored, the taste is well received.

"Are all the ingredients ready..."

After washing his hands, wearing an apron and a kitchen hat, and completing the basic etiquette of a chef, Xia Yu looked at the counter of the western restaurant.

Two large pieces of thawed beef, this is the main ingredient.

"[Beef shoulder], excellent quality, frozen for 8 hours and 56 minutes, fresh."

Touching the beef with hands, the God of Cookery system gives information on the identification of the ingredients and the green quality.

"Beef shoulder? Yes, the meat at this position has fine fiber and smooth texture. It is suitable for stewing, roasting, braising and baking curry." Xia Yu muttered to herself, scanning the other ingredients, "You can start!"

Snapped!

A thick piece of beef was thrown on the chopping board. Xia Yu chose the sharpest kitchen knife on the knife holder on the kitchen counter. Using the index finger, middle finger and thumb, three fingers pinched the part of the knife handle and blade. , Breathe slowly twice, hand up the knife and drop!

The two chefs and Chef Kasumigaoka only saw a flash of silver light, and the beef on the chopping board did not seem to have changed at all.

But Xia Yu's movements didn't stop, his right hand kept rising and falling, very regular, as if he was conducting an orchestra, the knife collided with the chopping board, and the sound was so sweet.

Chef Kasumigaoka's expression changed.

He obviously remembered something, and fixed his eyes on Xia Yu who was dealing with beef seriously, "...this sword skill...is he a student of Yuan Yue?"

What made him care was that Xia Yu held the knife a bit strangely.

Staring at Xia Yu finishing the two chunks of thick beef, Chef Xia Zhiqiu became even more puzzled.

Yuanyue’s middle school and higher school students may also have geniuses with this sword skill. However, in this young man, the kind, calm, and elegant charm of a chef that seems to have been in charge for many years is not a student in a greenhouse. It's unique!

At this moment, Chef Xia Zhiqiu was embarrassed and remembered.

From the time Xia Yu handled the ingredients, the kitchen seemed to have changed hands, and he could only become a helper watching.

I think he was also the favorite of the culinary school at the beginning, but Yuanyue's competition was too cruel, and there were very few graduates each year. He was eliminated in the second year of higher education and was judged to have no talent for chefs.

"All right!"

After processing two large pieces of beef in one go, Xia Yu turned to bacon strips and cut them into very neat pieces.

Next, put the bacon strips of equal size into the pot and add water to cook. Xia Yu turned on the gas stove and glanced at it, then without looking back, he said: "Help me get kitchen paper..."

Chef Kasumigaoka quickly handed over the roll of kitchen paper.

Moisture is a taboo in beef cooking, so cut beef must be squeezed out of water. Kitchen paper comes in handy at this time.With a serious expression on her face, Xia Yu kept pulling out kitchen paper, wrapping pieces of beef, and squeezing it repeatedly.

But after all, it was the ingredients for six people, and it was a bit too much for one person to handle, so Xia Yu glanced at the chef Xia Zhiqiu next to him, and two other young chefs, "Help together!"

After the beef has been drained, there are still many side dishes on the kitchen counter that have not been processed, such as carrots, mushrooms, and parsley. Xia Yu handed over the washing and cutting of the side dishes to Chef Kasumigaoka, and took the pan and heated the pan. Then add olive oil and start frying the bacon pieces picked up from the skillet.

The bacon was fried until it was brown, and Xia Yu silently counted the frying time, accurate to every second.

Taking the bacon away, the lard from the frying of the bacon remained in the pan. The fire of the gas stove was still burning. Xia Yu skillfully used the kitchen utensils to grab pieces of dewatered beef and put them in the pan for frying.

With the buzzing sound of deep-frying, Xia Yu rolled the beef cubes, making every side of the beef a beautiful dark brown.

When it's dark brown, it's ready to be cooked.

Temporarily set the fried beef cubes aside, Xia Yu reached out to the kitchen counter next to him, "Chopped carrots and large onions!"

A young man helping the cook hurriedly handed over the vegetable basket.

There is still some oil in the wok, so there is no need to add oil. The vegetable basket is tilted, and the carrots and large onions are thrown into the wok and fry. It is not too cooked. When the side dishes are covered with a golden oily coat When, you can get out of the pot.

Xia Yu poured carrots and large onions into the prepared cast iron saucepan, followed by dark brown beef, and added salt and black pepper. The specific dosage depends on the chef's grasp.

The two helpers opened their eyes wide.

"Hey, is it really okay for him to put salt and pepper like this?" Seeing Xia Yu's hand in hand, one of the kitchen helpers was puzzled.

"I don't think it's a problem!" His companion looked at Xia Yu's busy back, but he was full of admiration and envy, "He is Yuan Yue's student, right? He is indeed a talented person..."

Thinking of the cooking skills he had learned for a few years, he was still a helper and couldn't stand alone, the young man lowered his head and held his fists with a face of reluctance.

After salt and pepper, it is a more important process.

flour!

Xia Yu held a handful of flour in her hand and carefully sprinkled it on the beef and ingredients in the pot, forming a white coat, locking the moisture of the beef and increasing the consistency of the soup.

Do not use too much flour, just sprinkle a layer lightly, and then stir.

"drop"

The oven has been preheated to about 230 degrees, the cast iron pan is not covered, put it in the oven and heat for 4 minutes, then take it out, then sprinkle the flour again, and bake it for another 4 minutes.

The cast iron pan was taken out of the oven for the second time, and a strong fragrance filled the kitchen.

But the cooking is not finished yet.

Various ingredients, parsley, crushed bay leaves, thyme...

Finally, pour the red wine to submerge most of the beef, add a little bit of boiled water, and put the cast iron pot on the gas stove to boil.