Shokuki: Start with an izakaya and make everyone cry

Moonlight.

Gentlely sprinkled into the quaint window lattice.

A corner of the room was coated with a layer of light golden light.

And in this soft and slightly warm light, there sat a girl with long golden hair.

Her hair seemed to be specially dyed by the moonlight, shining with a delicate and warm luster, gently falling to the waist, swaying gently with the wind, with a bit of casual laziness and elegance!

She was wearing a simple yet exquisite white long skirt, and the hem of the skirt swayed gently as she occasionally adjusted her sitting posture.

Hmm!

Very beautiful.

It was as beautiful as a newly blooming white lotus, quietly blooming in this quiet time.

Her face was delicate, and there was a faint longing between her eyebrows. The eyes that seemed to be able to speak looked out of the window from time to time, as if penetrating the layers of clouds, trying to find that figure.

At this moment.

Erina, the commander-in-chief of Totsuki.

She was recalling Zhang Fan's heroic posture between the moon and the sky!

The "Demon Breaking Eight Formations" cuisine he made surpassed the high-end sashimi of Cai Bo Chaoyang. She was still very excited when she recalled it!

"Oh."

"I don't know how Hisako's new cuisine is doing?"

Finally, Erina came back to her senses, patted her head lightly, and then got up and went to a kitchen.

...

Steak, one of the most common foods in Western cuisine, is mainly cooked by frying and grilling.

A long time ago, pork and mutton were the edible meat of ordinary people, and beef was the high-end meat of princes and nobles. At present, with the development of society, beef has gradually entered the lives of ordinary people.

Especially in European and American countries, it is even more commonplace. The amount of beef consumed each year is simply an astronomical number.

At this time.

It can be seen that Hisako mainly uses frying and grilling.

Sizzle...

As the internal temperature rises.

The steak is now fried and oily.

Those fragrant butters, when they encounter heat, already make a sizzling sound.

To make the inside mature, try to keep the temperature of the hardened outside not too high. This will completely lead to a large temperature difference between the inside and outside of the meat.

Then, Feishazi's eyes tightened, and he looked very serious, not allowing any carelessness. He started to fry the original pot on low heat, turning it over every minute.

Let the heat slowly enter the inside of the beef, and then the temperature inside the meat will rise and gravy will ooze out.

...

Fillet.

It is a piece of beef tenderloin taken from the rump and waist muscles of the cow.

This is the softest part of the cow, which is most suitable for frying or charcoal grilling, and also suitable for making steaks.

At the same time, frying and grilling are also the most suitable.

It is not necessarily the most expensive beef that determines the most suitable part to choose. It also depends on the cooking method, such as:

Beef tender shoulder meat has firm and delicate meat, and has a good taste regardless of thickness. In addition to steak, it can also be made into hot pot slices, or roasted meat, stir-fried meat...

Especially the part after the middle end, which has the most fat. If it is handled well, the taste will not even lose to beef ribs.

Looking at those steaks.

Erina, who was already standing behind Hisako, was thinking a little.

Obviously, the fillet steak placed in front of her and made by Hisako herself, just from the appearance, can feel the smooth and mellow meat, fat but not greasy, soft and mellow.

If you can take a bite and chew a piece, when your mouth is full of oil, you will definitely feel that it is not greasy at all.

…

There is no doubt.

The fillet steak of Xinhu Hisako is absolutely a top-notch work.

The meat is soft, with plenty of tendons and fat, and is easy to digest. The beef is tender, and the fat is evenly distributed. It smells tender and tender without any grass smell. With the sizzling sound, there is a smell of butter.

Smell it and it smells very fragrant!

Unexpectedly, even now, Hisako has improved her cooking skills so much.

Although she hasn't eaten this fillet steak yet, just from the smell of beef, Erina still feels it more, and is carefully thinking that Hisako at this time may have the strength of the top ten!

I have to say.

Such a growth rate is absolutely amazing.

At the same time.

What surprised Erina was that Hisako in front of her was much more serious than before.

...

Raw steak.

Generally speaking, there is a characteristic, that is:

Tenderness and fragrance cannot be achieved at the same time. The chewier the steak, the more fragrant it is, and vice versa.

A piece of beef, cooked by frying and grilling to be cooked on the outside and raw on the inside, can taste the original flavor different from other meats. This is called steak.

This simplest method can highlight the highest nutritional value of beef.

Not only that.

Beef is divided into different grades.

Conventionally, the bigger the cow, the higher the grade of beef, and the more popular the steak cut.

There are many factors that affect the taste of steak. In addition to the age of the cow, there are also factors such as the distribution of fat, feeding methods, types of cows, cooking techniques, cutting against the grain, removing tendons or breaking tendons.

Sirloin and fillet are just two extremes. One is the toughest and you can obviously chew the tendons when eating.

The other is the most tender. When it is rare or medium-rare, it feels like it melts in your mouth.

Sirloin steak.

This is the outer sirloin of the cow, which is easy to judge from the appearance and taste.

In terms of appearance, there is a circle of white tendons on the outside of the meat. In terms of taste, it will be hard and chewy. And because the fat content is relatively high, you can clearly feel the oil in the meat when you chew it after it is cool.

As for... filet, it is the tenderest meat on the beef rib.

It contains almost no fat and tastes great. Because the meat is the most tender, it can be medium-rare or medium-rare.

…

After a while.

For Feisha, first fry the filet mignon to your preferred doneness, then place it on a main dish plate, then take out a little olive oil and sauté minced onions and mushroom slices. After the mushrooms soften, pour in a little white wine.

After the white wine evaporates, it emits a faint aroma of wine, and fresh cream is added.

Immediately, concentrate it to a semi-thickness, season it appropriately to form a sauce, and pour it over the steak.

in this way,

A huge plate of filet mignon, and that's it.

"It's...finished?"

Looking at the very large plate of filet mignon in front of her, Erina spoke up.

"ah!"

"Miss, you...when did you come?"

The sudden sound obviously startled Fei Shasha.

After that, there was a smile on her face, she lowered her head and responded: "Miss, I specially made a super large portion, please eat it quickly and watch!"

In his words, Fei Shasha was filled with excitement and expectation.

"good."

"I'm not welcome."

So Erina eagerly picked up the knife and fork, cut the steak, and started eating.

Next to him, Nito Feisako just looked at her quietly.

…

The taste is pure and elegant.

It exudes a light original aroma of beef without excessive interference from other odors.

After careful cooking, especially grilling, a golden-brown skin will form on the surface of the steak. This skin is slightly crispy and has a slightly caramelized aroma, which contrasts sharply with the tender meat inside!

When the tip of the knife gently cuts through that attractive layer of skin.

What caught the eye was the tender and juicy meat, which seemed to tell Erina of its extraordinary quality.

When you take the first bite, you can feel the delicacy and softness of the meat. It melts on the tip of the tongue with almost no need to chew, releasing the rich meaty aroma and delicious juice.

This ultimate tenderness, coupled with just the right distribution of fat, makes the filet mignon a great taste experience!

Micro bombs exploded on the tip of the tongue.

The taste of rich beef and sauce suddenly burst out, rushing from the tip of the tongue to the forehead. In an instant, my face was covered with sweat and the fragrance filled my lips.

"Um?"

The next moment, Erina was stunned for a moment.

Filet is generally the most expensive part of the whole cow. It is precisely because of this characteristic that it is called the Three Musketeers of Steak along with ribeye and sirloin.

Just from the first bite, you can feel the tenderness and deliciousness of the meat. The meat of filet mignon is wrapped in the abdominal cavity of the cow. The muscles do not exercise strongly, so the muscle fibers are quite delicate and the fat content is low.

Therefore, it is the absolute trump card among steaks.

"So...so tender!"

Erina, who had just taken a bite, was completely surprised.

When I just tore off a small piece of filet mignon with my teeth, all the beef juices sprayed out at once.

The aroma of beef. It spreads quickly in the mouth, making people unprepared.

The filet mignon placed in front of you cannot be said to be very thick, but it cannot be said to be too thin either. The thickness of the whole steak is about 2cm.

However, that's the thickness.

It tastes extremely tender, and when you take a bite, it feels as thin as paper.

With a gentle bite, the filet mignon is all in your mouth.

Good steak.

It is definitely different from ordinary steak.

And this difference lies in:

taste!

Taste!

…

The taste and texture of beef must be the source of everything.

The meat is cut from the tenderest part of the beef spine. It has a large head and small tail, and low fat content. It is suitable for medium-rare. The sweet gravy can cause an extremely strong shock as long as it sprays out.

And that’s the magic of filet mignon.

In fact, it's just the sauce that makes the steak taste different.

A piece of steak without any sauce is enough to shock your taste buds.

As a supporting sauce, its combination with steak is also based on personal preference, and can often produce surprising results.

then.

In the second bite, Erina got some sauce!

This sauce is French Bernassi sauce and Hollandaise sauce. This sauce is made from egg yolks separated in water, cream, lemon juice, and some white vinegar.

Although the ingredients used are simpler, you must know that Erina is a person with the tongue of God. She is extremely good and precise in the word taste.

So, this little dish of sauce.

When she tasted it, it felt rich and rich.

Of course, if you eat it carefully, you will still feel a little sour.

But this is extremely harmonious with filet mignon. The two different flavors blend together perfectly.

therefore.

Erina was even more motionless.

At this moment, all I could think about was the taste of filet mignon.

…

Such a filet mignon.

Whether it's the selection of beef, the control of the heat, the preparation of the sauce, or the control of the taste.

Obviously, they are all very precise, and it is not an exaggeration to say that there is no flaw at all. No matter how many bites you eat or how carefully you taste it, you still can't find any flaws in the fillet steak.

There may be nothing perfect in the world.

However, the fillet steak in front of you is absolutely perfect. Even Erina, who has the talent of the divine tongue, feels a little satisfied.

As the saying goes:

"Red wine goes with red meat, and white wine goes with white meat."

This sentence is the golden rule of wine pairing!

Basically.

You can never go wrong with red wine and steak.

Generally speaking, professional gourmets and sommeliers pay attention to the best match from subtle changes.

They will choose red wine that matches the body according to the texture and degree of doneness of the steak. After years of development, people have discovered that the combination of red wine and steak is definitely a complex art.

At the same time, he is good at medicinal food and the blending of various ingredients. In this regard, Feishazi is even more like a god!

As we all know.

The tannin component in red wine will.

Combined with the protein in the steak, it can weaken the greasiness of the steak and increase the unique flavor of the steak.

In turn, the fat and protein in the steak can weaken the dryness of the tannin in the wine, making the fruit flavor of the wine more prominent.

So, under this reaction.

The more you chew the fillet steak, the more delicious it will be, and the more you eat, the hungrier you will be.

…

Stupefied.

Erina continued to ponder.

She looked straight at the heart of the fillet steak, and had already had different ideas.

"Miss, how does it taste?"

Hisako blinked and asked expectantly.

"I have improved a lot."

Erina picked up the knife very elegantly, cut a small piece of fillet steak, and then used a small fork to fork a small bite of steak and continued to eat it.

Then, she turned her head and said to Hisako.

…

In an environment like Totsuki Academy, competition is everywhere.

In the competition with classmates, seniors and opponents, Niito Hisako is constantly motivated and challenged, which prompts her to work harder to improve herself.

Moreover.

As Erina's secretary.

She will also be more or less enlightened and influenced by Erina.

This guidance and help will undoubtedly help her avoid many detours on the road of cooking. At the same time, the communication and cooperation with Erina also benefited her a lot.

Of course.

Having a firm belief is also very important.

From the beginning to the end, Niito Hisako believed that she could become an excellent cook and a master of medicinal food who could assist Erina!

This belief did play an important supporting role when she faced difficulties and challenges.

Especially during the autumn selection, her own disastrous defeat made her know more that she should maintain a positive attitude, face various challenges and difficulties in life, and cheer up again! (End of this chapter)