I am the cook, but I am Li Er's son-in-law

The most important thing is to broaden your horizons.

As we all know, there are three major cuisines in the world, and Huaxia naturally cannot say more. The remaining two cuisines are Frankish and Asia Minor cuisines.

Just being able to list it alone and become a kind of cuisine is already a remarkable thing.

Yin Xuan is very interested in this.

The impression of Western cuisine is actually very poor. Apart from various burgers, fried fish, and steaks, there are only various sugars and sauces that are praised to the extreme.

If it is more detailed, if it comes to Frankish cuisine, it is the white flag raised high and the hands raised above the head... Oh, no, it is "exquisite baguette, blunt weapon, damage +1".

"Burgundy red wine stew", the name sounds like an ordinary steak.

Actually not.

There is a word "stew" in the name of the dish, and it is indeed a stew.

The approach is slightly more complicated.

At least Yin Xuan breathed a sigh of relief after reading it. This...should not be a dark dish like looking up at the starry sky.

The main ingredients needed are bacon and beef.

But... this is not a dish that can be prepared fresh.

First prepare the beef, cut it into thumb-sized pieces, put it in a bowl, then chop two onions, take two bay leaves and put them in the same bowl.

Then pour red wine, cover the beef, cover it, and put it in the refrigerator overnight.

The appearance of fragrant leaves is a bit abrupt.

But in fact, this is not a unique spice in Chinese cuisine. The so-called fragrant leaves are actually the leaves of laurel trees, which are found in China and the Frankish region.

They all came from Asia Minor.

After marinating overnight.

On the second day, Yin Xuan started to process the dishes.

Take out the marinated, bright red and shiny beef, and drain the water.

There is no need to throw away the red wine that marinated the beef. Take out the onions and bay leaves in the wine, put them in a pot and boil them. After skimming off the foam, you can put them aside for later use.

The most important thing is the processing of various dishes.

The small onion is cut in half, the carrot hob is cut into large pieces, and then the bacon, one of the main ingredients, is to be processed.

Bacon is smoked pork, but the parts are different. Huaxia prefers pork legs, if there are no hind legs, use front legs, or streaky pork belly. Bacon uses pork breast.

Peel, wash, and cut into thumb-sized chunks.

Put it in the pot, blanch in water, cook until the impurities float out, take it out, wash it, and then control the moisture.

Heat the oil in a pan, which is olive oil that Yin Xuan has hardly used. Pour the bacon into it, fry the oil and aroma on a low heat, and then remove the skinny bacon.

At this time, it is necessary to turn on the fire.

When the pot is hot enough, pour the previously drained beef into the pot, and fry the beef slowly until both sides are browned, then take it out for later use.

The remaining oil in the pot is still useful. Stir fry the chopped onions and carrots in the pot until the color changes slightly, then you can take out these side dishes.

These methods are basically not much different from the stewed meat in Chinese cuisine.

But... then there's a big difference.

Return the bacon and beef to the pan, sprinkle with salt and black pepper, and sprinkle with the cake flour so that each piece is evenly coated.

At this time, the essence of the recipe has reached the point where Yin Xuan can't understand it a little bit.

First put an empty container in the oven and bake at 230 degrees for 4 minutes. After that, pour the beef back into the container and bake at the same temperature for 4 minutes.

When an evenly browned crispy crust forms on both sides, you're done.

Pour the beef back into the pot, and the side dishes, then sprinkle two tablespoons of tomato sauce, pour the red wine that has been boiled at the beginning back into the pot, sprinkle a little black pepper and salt, and throw two bay leaves on it. Bring to a simmer.

That's it - it's still not over.

In this dish, the main course and side dishes are separated.

After waiting for more than an hour, the stew over there was almost inseparable.

You can prepare another pot, cut a piece of butter, and after it is burnt, add the small onions and mushrooms cut in half, sprinkle a little salt and black pepper, and stir-fry until the color changes.

The stewed beef can be taken out and served in a new pot for later use, covered with burnt mushrooms and onions.

As for the soup...

There is a separate process of collecting the juice, and it is the best state when it is just right viscous and smooth like silk.

Pour the collected soup back into the pot, mix well with the dishes, and sprinkle with rosemary as a garnish.

A "Burgundy red wine stew" was completed.

Looking at the finished dish, Yin Xuan's expression was a bit complicated. This dish is really complicated enough. I hope the taste will not disappoint me.

He picked up the chopsticks, took a piece of beef and stuffed it into his mouth.

The taste is not bad, and it is very different from the Chinese stewed meat.

Stewed meat, thick oily red sauce, heavy taste is inevitable, but this beef stew in Burgundy red wine is not so heavy.

While the aroma of meat and soup infiltrates the throat, there is also a little fruity aroma of wine, a little sour taste, and a little rosemary aroma.

Onions, the most depressing thing, quietly merged into every corner of the dishes.

Ever since, this makes the taste of this dish complicated.

I am not used to eating, but this is the charm of food. Although I am not used to eating, I will not find it unpalatable, and I will not throw it away or discard it.

Yin Xuan brought out the dishes, and the little girls were thinking about what to eat for lunch.

Here it comes.

"Is this my husband's new dish?" Li Lizhi geared up and looked forward to it.

Yin Xuan nodded: "Try it."

"I want two bowls of rice." Li Lizhi raised her hands to complement the dish.

Yin Xuan didn't agree immediately, tilted his head to think for a while, and served them rice, some steamed buns, and a few pieces of bread.

"Try it later, which staple food is more suitable." Yin Xuan pointed at these things.

Li Lizhi was a little strange.

Both rice and steamed buns are easy to say, she is rice pie, but her younger sister Li Shu prefers steamed buns, especially dishes with soup, Li Shu thinks steamed buns are better.

The two of them often quarreled over it.

But...why did bread appear here?
The sweetness of this thing is very obvious, suitable for eating alone, or spread a layer of jam, used as a side dish... Is it too inappropriate?
Li Lizhi ignored the strange thing that suddenly appeared on the dining table, waved her hand, and asked the maid to serve him a bowl of rice.

Li Shu chose steamed buns.

The other little girls also worked one by one, and had enough food and clothing, either rice or steamed buns, but the poor child, Bread, was abandoned in the middle of the table.