I am Qinxing No.1

Chapter 468 Cold Suppression

Zhou Dong picked up a piece of cold beef that was said to be created by Takemiya Masada himself, put it in his mouth and chewed it carefully.

In the mouth of the beef, there is not a trace of meaty smell, and the unique aroma of beef is also very pure. It tastes a bit like Chinese five-spice beef, but the taste that melts in the mouth makes people feel like eating a piece of top-notch filet mignon .

This piece of beef is like an island country. In the early years, it learned from China. After World War II, it began to kneel and lick Europe and the United States. Here, the Eastern and Western cultures have hybridized into a four-dimensional thing. This cold cut beef is the most direct representative.

However, it must be admitted that the creator of this dish, Masada Takemiya, has a very good idea. Although it is a hybrid, it has given this cold cut beef a better gene, and it uses the "cold beef" that not many chefs in China can remember. Town Act'.

Even Zhou Dong only learned how to make cold dishes when he was researching system tasks. After all, no matter whether it was restoring ancient dishes or creating new ones, it was always necessary to master more cooking techniques.

"It's a very interesting dish. It has the taste of spiced beef, but also looks like the most tender top steak. Although there are only a few slices, it is worth the price of 1588 island currency."

Ling Zhenfeng praised, this cold cut beef is as tender as wild fish, and it also has the mellow flavor of spiced beef, which he likes very much.

Hao Aiguo seldom opened his mouth, and at this moment, he also hesitantly commented a few words: "Well, this chilling method is most suitable for cold meat with a strong taste, but, if you don't master it well, it will affect the original taste of the dish. I, I . are rarely used."

Nowadays, the cold-salting method is rarely used by chefs, mainly because this method was specially used for some cold meats with special taste, such as mutton in the early years.

Cai Bo once said that 'mutton without smell is like a woman without flirtatiousness, it is tasteless', but it is not the case.

The deliciousness of mutton is mainly reflected in the tenderness of the meat. If it is cooked properly, it will have a more elegant fragrance. Compared with beef, it is a little rough, and pork is less thick and greasy, so mutton is loved by many people.

Otherwise, the old goat is the most stinky, why no one likes to eat it?It's like no one will like a woman if she is too coquettish. It's actually very unpleasant to show off in the street with a green hat.

The cooked mutton is washed with goji berry water first, then quickly thrown into a metal basin or barrel, sealed with a cover, covered with a lot of ice cubes, and quickly chilled is the most primitive "cold chill method". The mutton is cold cut into slices and mixed with sauce, white pepper powder, and chopped coriander. The taste is delicate and fragrant, and there is not too much smell.

The reason why few chefs use this method anymore is because it is more troublesome, and secondly, it is because the young goats are also fed with grain, and even if they do not use the cold suppression method, they will not have too much smell. , naturally there is no need to do so.

As for some ancient cold dishes that must be prepared by the cold pressing method, there are not many chefs who can cook these ancient cold dishes.
Zhou Dong put down his chopsticks, looked at Hao Aiguo and said, "Brother Hao is right, this 'cold suppression method' is often used for some relatively special cold meat, but if you think that the cold suppression method is only used to suppress some 'heavy' meat Taste', that is an overgeneralization."

"This, this, please Zhou. Brother Zhou, please explain in detail."

Hao Aiguo is not only honest, but also able to ask questions with an open mind. He didn't put on airs because of his age and reputation as a master of cold dishes, and he could sincerely ask Zhou Dong, a young man.

"I think the suppression of heavy flavors is actually just an additional effect of the cold suppression method,

The real function of the cold chilling method is actually a necessary method to achieve some delicacies, just like some top-level fine delicacies, which must be steamed and dried several times to get their taste, and for example, the most delicious bacon must be hung outside the house in the humid winter in the south Formed naturally, otherwise the taste will be wrong in the first place. "

Zhou Dong picked up another piece of cold cut beef, chewed it carefully, and nodded slightly: "Mr. Takemiya Masada is indeed a very imaginative chef, otherwise he wouldn't be able to create this 'cold cut beef'.

However, this dish is not very difficult if you put it into words. It is estimated that this is the reason why it can be spread and mastered by the chef of this izakaya. "

Eiko Wugong clapped his hands and laughed: "Mr. Zhou is really good. This is my grandfather's secret. Every time I ask him, he refuses to go into details. He is only willing to tell me his name when he is annoyed by my questioning.

Grandpa wouldn't have told him the secret of this dish if it wasn't for the chef's grandfather being his best friend. "

"Secret?"

Zhou Dong smiled slightly, and picked up another piece of cold cut beef with his chopsticks: "Although this dish uses wagyu beef, it is not a top-grade wagyu beef, and the location of the beef is also very ordinary. The reason why it can have such a texture and taste, In fact, it relies on the combination of fire control and cold suppression method.

First of all, prepare the soup. This should be the old stewed beef soup from China, which is specially used for five-spice beef. The next step is relatively simple. Everyone should have heard that the most tender steak is medium rare. Bar?

This cold dish of beef must be taken out of the pot when it is half-cooked. The heat control is very important, and the meat should be quickly taken out of the pot when the soup is boiling. "

"Brother Zhou. This, this. This is not the way of steak. Since it is made of stewed meat, the method, and the beef is not edible if it is medium-rare?"

Hao Aiguo is an expert in cold dishes, quickly found the key point, and looked at Zhou Dong suspiciously.

"That's why I said to cook it when the soup is boiling."

Zhou Dong said: "Prepare a metal container that can be sealed in advance, put the beef cubes that are still at high temperature, and quickly pile ice cubes around the container to cool it down quickly.

In this way, the beef in the high temperature state will cool down rapidly, causing the beef fiber in the inner layer to break, and the blood in the inner layer will also be frozen quickly, not only will not produce bloody smell, but also increase the taste of the beef, so that It tastes more fragrant and fresher.

I praise Mr. Takemiya as a chef full of imagination, because this cold dish of beef is first made of "five-spice beef" with the method of Huaxia stewed vegetables, which solves the problem of Western-style steak with more than enough taste but not enough taste. Zhenfa' solves the shortcoming that the five-spice beef is not smooth enough to be tender and juicy. It can be said that it is a combination of Chinese and Western, and the best of both.

So Ms. Yingzi, if my guess is correct, your grandfather is not only proficient in Chinese cuisine and island cuisine, he is also proficient in Western food, right? "

"Clap clap clap!"

Eiko Takemiya nodded her head desperately, her hands blushed, "Youxi, Youxi! Mr. Zhou is really amazing!
I believe that if grandpa heard your evaluation, he would be very anxious to see you.

Zhou Jun, in order to express my respect, may I offer you a glass of wine? "

Before Zhou Dong could express his opinion after speaking, he picked up a two-jin glass and poured it into his stomach with a 'boom, boom, boom'.Although the fruit wine in the island country is not high in alcohol content, this glass weighs a full two catties.

Zhou Dong looked at her slightly swollen belly and her red hands, and felt a soft heart: "Okay, cheers!"

(End of this chapter)