Chef's strongest chef

Hearing Ye Nan say this, Tian Suohui became even more nervous.

“Ye Nanjun has not made ‘beef stew with Burgundy red wine’, this, what can I do, it seems that I can only come by myself, well, what are the steps of cooking…”

And Ye Nan couldn’t help shaking his head when he saw Tian Sohui’s appearance, Tian Sohui was very delicate, but now she was too nervous, resulting in a complete inability to exert her true strength, otherwise Tian Suoe would be a very talented cook.

“Xiaohui, leave it to me.” Ye Nan Dao.

“Huh? But Ye Nanjun, you haven’t made this dish. Tasho Enne’s way.

Ye Nan smiled and said, “It’s not in the way, although I’m not good at French food, it’s just relatively bad at it.” And isn’t the steps written on the board, as long as you follow the steps, you’ll be fine. ”

Ye Nan’s so-called not being good at French food, of course, is just a modest statement, compared to the cuisine of the Celestial Empire, he is indeed less good at French food.

It’s just that Ye Nan’s words made many people scoff.

“Haha, laughing dead, just follow the steps to cook? Wouldn’t I be able to do everything to the extreme if I had a recipe? ”

“What an ignorant fellow.”

“Poor child, it seems that there is not only a problem with the mouth, but also a problem with the brain.”

Several people around Ye Nan showed sarcasm, these words were also a little excessive, so that Tian Suohui was not angry, and wanted to defend something, but was pulled by Ye Nan.

Ye Nan glanced coldly at these few people who mocked him, and his gaze became cold.

Touching Ye Nan’s icy gaze, these guys who mocked Ye Nan subconsciously took a few steps back, their momentum was slightly insufficient, and they were completely inferior to Ye Nan.

Ye Nan said lightly: “Close your mouths, you don’t use your mouths to cook.” ”

Ye Nan was also very unhappy with these guys, and they were also unpleasant to look at.

What Ye Nan hates the most is these guys who like to be noisy, especially this group of people are still so gloating, which makes Ye Nan’s eyes even more cold, sweeping over these people.

“You’re less proud!”

“Hmph!” These people were afraid of Ye Nan’s power, and they all stopped talking for a while, and they all closed their mouths inwardly, but there was anger in their eyes, wanting to see how Ye Nan was going to cook this dish.

Hmph, let you be arrogant for a while now, but see if you finish this dish! These people are thinking secretly.

Ye Nan put away his cold eyes, and his expression had gradually become serious at this time.

In the distance, Kohei Chuangzhen glanced at Ye Nan, he had seen Ye Nan’s strength, and he believed that Ye Nan was definitely not simple.

“Forget it, don’t care about Ye Nan, I still have no clue myself, damn it, what kind of red wine beef is this, how to do it.” Kohei Sojin also didn’t understand this dish, and his heart was roaring.

……

Ye Nan took out the cooking knife in the ‘Kitchen God Knife’ and was ready to act.

The biggest difficulty in this ‘goulash with Burgundy wine’ is the handling of the beef.

That’s right, the treatment of beef!

How should beef be delicious?

Of course, the more tender the beef, the more delicious and attractive it is. And the biggest difficulty in this red wine beef stew is to make the meat of the beef tender and delicate.

Ye Nan directly picked up a large piece of steak, quickly used the Chef God knife in his hand to cut it, and then selected the part he needed.

Ye Nan’s knife work was like art at this moment, cutting the beef.

Cutting beef is also very delicate, and during the cooking process, the raw materials basically need to be processed by knife workers. In the process of knife processing, it is often carried out according to the shape of the raw material.

In Chinese food, “cross-cutting beef, sheep, oblique cutting pigs and chickens” is exactly this truth. The so-called “cross-cutting” is mainly for meat with older meat containing more connective tissue, such as: beef, mutton, etc., according to the characteristics of the direction, thickness, length and connective tissue content of its muscle fiber bundles, the cutter treatment method of cross-cutting is selected to cut off its muscle fiber bundles and connective tissues to achieve the effect of ‘tender’.

Therefore, for the meat of cattle and sheep, we must choose the way of cross-cutting!

Ye Nan used the Chef God’s knife to easily cut the beef crosswise, and the speed and accuracy of the knife were jaw-dropping.

What a great knife worker!

Even Shapel in the distance lit up his eyes and noticed Ye Nan.

“This young man’s knife work, so delicate, is he really only fifteen or sixteen years old?” Chappell was a little surprised.

The Kitchen God Knife is the sharpest cooking knife Ye Nan has ever seen, and Ye Nan is also handy and completely in control.

The Kitchen God’s knife and Ye Nan’s knife work, the cooperation between the two, made Chapel frequently look at it, and couldn’t help but be surprised~amazing!

However, it is not enough to make the beef tender by cutting it crosswise, this way is too simple, Ye Nan also incorporates Western cuisine methods.

In Western food, when processing steak to make it shaped, in addition to the method of cross-cutting, meat hammers or grills are often used to knock off its muscle fibers, so that it is tender, which is similar to the knife processing in Chinese food.

So Ye Nan used the back of the knife to knock on the steak, so that the tendon, fiber, etc. in the steak were knocked off, so that the meat quality of the beef became more tender.

“It seems to be working pretty well.” Ye Nan whispered to himself.

Tian Suohui was not stupid on the side, and also helped Ye Nan cut onions, carrots and other things, which can be regarded as helping Ye Nan fight.

Although she didn’t know Ye Nan’s thoughts, Tian Suohui’s soft personality made her choose to believe Ye Nan and try her best to help Ye Nan.

At the same time, Ye Nan added some things that he had prepared earlier, which was also Ye Nan’s own secret weapon, and the effect would be very good when using it when handling meat.

Once the beef part is done, the next step is to marinate the beef in order with pepper, cooking wine, chicken essence, salt, oil consumption, starch, and egg white.

Ye Nan’s technique is skillful and methodical, and the cooking is like an artist completing a work of art, steadily following every step of the meticulous craft, with confidence!

Finally, this beef stew with red wine, finished!

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Just finished writing ~~~ It’s very hard, please support me