I'm in Food Wars: Starting a Food World

When Tadokoro Megumi came to the kitchen the next day, he found that there was suddenly a lot of Burgundy red wine and beef tendon in the kitchen.

"Brother Li Xuan, do you have any new dishes?"

It's been a while since Li Xuan brought out the three dishes of Yunlong Fried Shrimp. According to Li Xuan's efficiency, he should also withdraw from the new dishes. That's why Tadokoro Megumi asked this question.

"No, didn't you already learn the magic mapo tofu dish yesterday? These are the ingredients that I will teach you the next dish today."

Li Xuan's answer was that Tadokoro Megumi didn't expect it at all. He originally thought that today's practice would be to choose one of silky chicken braised rice, Yunlong fried shrimp, and imitation crispy grilled meat, but he didn't expect it to be a new dish.

"What I'm going to teach you today is a French dish, Beef Stew with Burgundy Red Wine. After all, you're still in school in Tōtsuki, so you still need to learn more dishes from other countries to broaden your horizons, not just Chinese and Japanese food."

Tadokoro Megumi was still curious about why Li Xuan had new dishes but not on the menu. As soon as she heard it was French cuisine or beef stew with Burgundy red wine, she knew why. To describe it in three words, it would be no. Suitable for.

Li Xuan is still a Chinese restaurant after all, and the main focus is Chinese food. With such a French dish, it is a bit abrupt and nondescript, so it will not be launched at all.

Although it is not launched, it does not affect Tadokoro Megumi's learning of this dish, and Li Xuan is also right, this dish Tadokoro Megumi has learned this dish when he was in school before, but he just learned the recipe and didn't really do it. make.

As a basic French dish, the production process is naturally not too difficult.

The beef is soaked in water to remove myoglobin, and then drained with kitchen paper. The beef is marinated in red wine, no, here Li Xuan uses honey and pineapple juice.

Li Xuan saw the doubt in Tadokoro Megumi's eyes and explained: "According to the original method, marinating the beef with red wine is fine, but why I added honey and pineapple juice, the reason is to add flavor to the beef."

"As well as making the beef easier to rot when stewed, honey contains protease that can break down protein, and pineapple juice can make the meat soft and tender without the need to stew for too long."

Hearing Li Xuan's explanation, Tadokoro Megumi silently wrote down this little knowledge point in her heart. She knows that in Tōtsuki, it is often such a little skill that can make her stand out.

And there's no fool's question of not following the recipe if it wouldn't taste so good, which a slightly smarter cook wouldn't ask.

Fry the beef on all sides with butter until the coking layer, pour in the original marinade, add carrot cubes and soy sauce and simmer in the pot. At this time, you can prepare the side dishes.

Boil the broccoli, cut the stems of the mushrooms in half, fry until golden brown, the beef is almost ready, open the lid to collect the juice, simmer until the sauce thickens, take out the beef, put the mushrooms and cauliflower on the plate, and pour the sauce.

Burgundy Beef Stew, done! ! !

"Try it and see what the difference is with my improved version."

Li Xuan handed the knife and fork to Tadokoro Megumi, and the first thing Tadokoro Megumi did was to press the beef with a fork, because Li Xuan's cooking time was far less than the cooking time, although with Honey and pineapple juice, but it's all about the facts.

Gently pressing it with a fork, the tender beef seemed to be able to bounce off the fork. This amazing softness made Tadokoro Megumi try several times, but it was the same every time.

Then cut a piece of beef, the soft and tender beef in the entrance is directly transformed into beef juice and swept the whole mouth, and the aroma of honey makes people seem to melt in the honey pool, but because of the addition of pineapple juice, the slightly sour taste makes people sweet and sweet. Not greasy, the unique fruity aroma also gives this dish another flavor.

"How about it, okay? Then I'll teach you this dish after eating."

This dish is actually not difficult. Li Xuan also experienced it when he was studying before. The main thing is that he has to wait while stewing. The remaining side dishes are handled with ease. Tadokoro Megumi is easy.

Under the leadership of the great god Li Xuan, the trumpet Tadokoro Megumi can be said to be in the process of crazy promotion. Li Xuan read the information of Tadokoro Megumi and waited until she learned this Burgundy red wine stewed beef, and then practice a little , should be able to be promoted to three-star chef.

As for Li Xuan, I'm sorry, he has quietly been promoted to the ranks of four-star chefs. Besides, he has not fallen behind in the awakening of food cells, and has now reached level 8.

Everything is progressing in a positive direction. As for the issue of launching new dishes today, it is indeed time to launch new dishes. For the three dumpling dishes that Li Xuan drew last time, Li Xuan only intends to launch the Phoenix Jade Dumpling.

The reason is naturally that three of the same dishes are a bit repetitive, and you are fighting with yourself in the arena, so it is the most appropriate to launch one.

Why did you choose Phoenix Jade Dumpling? First, it is more experience than the other two dishes in terms of appearance. Phoenix, which is soaring from the ashes, is a mediocre fried dumpling, and the special effect of Shenglong Dumpling requires reheating. Li Xuan does not Maybe everyone who orders a serving of Shenglong dumplings will perform a round for them.

The second is the complexity of the production. Dumplings need to be boiled with broth, and they need to be fried in one pot and one pot. This is not counting the time of making dumplings before, and it takes too long.

As for Thang Long Dumplings, there are two kinds of dough skins, as well as carving shrimp heads and dragon scales. Even if Li Xuan is efficient, he can’t be busy. Don’t forget that he is the only one working in the kitchen. Phoenix Jade Dumplings only need to be kneaded beforehand. And with the filling ready, the rest is not difficult.

To sum up, only Master Ji Di's Phoenix Jade Dumplings are the most suitable for sale in the restaurant.

As for the two dishes of the little master, they can only be pressed at the bottom of the box. *