I'm in Food Wars: Opening A Restaurant

in traditional recipes.

The beef needs to be soaked in Burgundy red wine for at least 12 hours.

Put the chopped beef into a container, add two cloves of garlic, fresh thyme, bay leaves, green onion leaves and other spices, a few cloves, sliced ​​onions and carrots, and pour in a bottle of red wine!

after.

Marinate for 12 hours.

The stew works best when the beef is soaked through with spices and red wine flavors.

...

However.

Chu Feng's red wine stewed beef, in practice, omits this step! The reason is that the process of marinating is too time-consuming and affects the speed of serving!

And at this time Tadokoro Megumi.

When making Burgundy red wine stew, they all follow Chu Feng's practice.

immediately.

She prepared an oven and set it to 180C and preheated it for 15 minutes.

Drain beef, discard garlic and cloves, and set aside onion, carrots, and various spices.

Pour a little olive oil into another pot, fry the beef until browned on both sides, add the pickled onions and carrots and stir-fry for a while, sprinkle a little flour, a little salt and freshly ground black pepper, mix well and pour into the cast iron enamel pan!

at last.

Put the pan in the oven and bake for 5 minutes.

Let the beef and vegetables fully blend and color, and then take out after roasting and fragrant!

Immediately after.

Add the spices, two cloves of garlic, pour the red wine and beef stock set aside, add a spoonful of tomato sauce, put the pot into the preheated oven, and simmer slowly.

Eventually, as the red wine slowly evaporates during the simmering process, it is completely incorporated into the soup base.

"what?"

"How strange!"

"Isn't this the most primitive way of beef stew in Burgundy red wine?" Roland Chapelle was completely stunned after reading the whole process and practice of Tadokoro Megumi!

How could a freshman in the higher education department master this cooking technique?

...

time.

fleeting.

Two hours passed quickly.

All the students have finished cooking, and after being judged by Lecturer Chapelle, they all got their due evaluations!

However.

At this time, Tadokoro Megumi was still busy.

I saw that she quickly plated the red wine, beef and vegetables, and then sprinkled a little parsley.

In this way, the Burgundy Beef Stew with Red Wine is completed! And she also became the last student to submit cooking in the entire cooking room!

"Um."

"You actually changed the recipe I provided without authorization."

"It's supposed to be a bright red wine stewed beef dish, and it's so dark that it affects the appetite!" Unexpectedly, looking at the dishes submitted by Tadokoro Megumi in front of him, Lecturer Chapelle was wrinkled. frown.

"lecturer!"

"I... I think the Bokendi red wine stewed beef is a home-cooked dish from the countryside! Therefore, the rough appearance, not paying attention to the appearance and ingredients, is the real part of this dish!"

in panic.

Tadokoro Megumi, explained quickly.

She seemed a little timid, for fear that this kind of cooking would dissatisfy Lecturer Chappelle!

"Ah!"

"Sure enough."

"You know this dish very well!"

Lecturer Chapelle, after listening to Tadokoro Megumi's explanation, did not show an angry, angry expression, but nodded.

Then.

He didn't say much.

Just started using a knife and fork and slicing a small piece of beef! Finally, under the watchful eyes of Tadokoro Megumi, I slowly put it into my mouth and tasted it.

...

no matter who.

Can make French cuisine.

However, to maintain good taste, not to be afraid of trouble, not to be cheap, not to cut corners, not to ignore small differences, but it is difficult for most people to do!

In the eyes of lecturer Chapelle, any French cuisine should pay attention to purity and emotion!

Obviously.

Tadokoro Megumi's cuisine has already done just that.

"what?"

"This beef is so soft!"

"After being cooked for a long time, the alcohol evaporates, leaving the aroma of grapes and fruit. The low-temperature stewing technique used makes the beef softer and more delicious!"

"At the same time, the special ingredients such as pearl onions, baby carrots, potatoes and Agaricus bisporus are simmered in the red wine soup, and the flavor is more intense!"

Can't help but.

Lecturer Chappelle, who had just taken a bite, was stunned.

This dish made him feel the rural culture of Burgundy, and reminded him of the taste and emotion of his hometown!

"Hahaha."

"Interesting, really fun!"

Subsequently.

Under the stunned eyes of everyone, he actually laughed heartily.

A chef who never laughs, but at this moment, it is because of the most original Burgundy red wine stewed beef dish, which evokes all kinds of memories!

at this point.

It really caught everyone off guard.

...

Soon.

Lecturer Chapelle, eat this plate of red wine stewed beef by Tadokoro Megumi and eat it all!

This method of stewing a large pot of vegetables and meat was indeed a simple farmhouse meal in the early days! However, with the changes of the times, it has gradually become today's high-end dishes!

Of course.

With the increasing pace of life and work.

People, too, have to face the "difficult situation" of eating more fast food. Except for festivals, many families no longer cook time-consuming and labor-intensive traditional dishes.

at the same time.

In terms of nutrition and health, everyone is paying more and more attention to this issue.

Therefore, cooking healthy and delicious simple meals instead of fast food and returning to the table is becoming a trend. Obviously, Chu Feng's red wine stewed beef is exactly an attempt in this regard!

While retaining the most primitive method, some cumbersome processes are also slightly abandoned, making this dish a simple, fast, yet delicious dish!

"Hey!"

"what a pity!"

"If it weren't for the fact that I can only give two evaluations, A and E, your score for this dish should be even higher! However, congratulations to you for successfully passing this assessment!"

Say it.

Lecturer Chapelle quickly wrote a big "A" on Tadokoro Megumi's score sheet.

A's rating.

It means that the cooking she made by Tadokoro Megumi has been approved by Lecturer Chappelle, and she has successfully passed the test this time!

"what?"

"I... I passed?"

See here.

Tadokoro Megumi, can't help but be surprised and delighted! *