Rebirth as a Cooking God

Beef Stew in Burgundy Red Wine.

In the story of The Spirit of the Halberd Eater, the pig-footed Xingping Chuangzhen made Xingpingliu red wine stewed beef in Yuanyue's first class, which was highly praised by Buxiao's teacher Roland Chapelle.

In fact, it's a home-cooked dish in France.

In terms of fixed recipes, there are actually many ways to cook Burgundy red wine beef stew, depending on the chef's play.

Can Xia Yu cook Burgundy red wine beef stew?

If it is other Western food, there must be a big question mark.

However, the Burgundy red wine stewed beef, when the drama Spirit of the Halberd was popular, Xia Yu, as a foodie with hands-on ability, naturally found the recipe in the appendix of the manga, and studied it for a long time .

What's even worse is that the Burgundy red wine beef stew made according to the comics didn't taste good, and could even be rated as bad. At that time, Xia Yu thought about it day and night, and finally caught a key omission in the comic recipe:

No honey!

Later, by chance, I heard about a 2009 French film Julie and Julia from a fellow fan of anime food, and referring to a large number of descriptions of French food in the film, it is considered a real Burgundy red wine beef stew , Successfully restored, the taste is well received.

Is the food ready...

After washing his hands, putting on his apron and kitchen hat, and completing the most basic etiquette of a chef, Xia Yu looked at the kitchen counter of the western restaurant.

Two chunks of thawed beef, this is the main ingredient.

[Beef Shoulder], excellent quality, frozen for 8 hours and 56 minutes, fresh.

Touch the beef with your hands, and the Chef God system gives the identification information of the ingredients, which is green in quality.

Beef shoulder? That's right. The meat at this position has finer fibers and a smoother texture. It's suitable for stewing, roasting, braising and cooking curry. Xia Yu murmured to himself, scanning the other ingredients, It's time to start!

Snapped!

A large piece of very thick beef was thrown on the chopping board. Xia Yu chose the sharpest kitchen knife on the kitchen table knife holder, and pinched the handle and the blade of the knife with his index finger, middle finger, thumb, and three fingers , Take two slow breaths, raise the knife and drop it!

The two assistant chefs and Chef Kasumigaoka saw only a flash of silver light, and the beef on the chopping board didn't seem to have changed at all.

But Xia Yu's movements didn't stop, his right hand kept rising and falling, very regularly, as if he was directing an orchestra, the sound was so pleasant when the knife collided with the chopping board.

Chef Kasumigaoka's complexion changed.

He obviously remembered something, and fixed his eyes on Xia Yu who was seriously handling the beef, ...This knife skill... Could it be that he is Yuan Yue's student?

What caught his attention was Xia Yu's strange way of holding the knife.

Staring at Xia Yu finishing the two big chunks of thick beef, Chef Xia Zhiqiu became even more puzzled.

Among the middle school and high school students in Yuanyue, there may also be geniuses with this kind of knife skills. However, this young man has the charm of a chef who seems to have been in charge for many years, calm and elegant, which is not found in the students who are still in the greenhouse. Yes, it is unique!

At this moment, Chef Xia Zhiqiu felt ashamed and thoughtful.

Ever since Xia Yu handled the ingredients, the kitchen seemed to have changed hands, and he could only be reduced to a helper watching from the sidelines.

At the beginning, he was also the favorite of that culinary school, but Yuanyue's competition was too cruel, and there were very few graduates every year. He was eliminated in the second year of the advanced department and was judged as having no talent for cooking.

alright!

After processing two large pieces of beef in one go, Xia Yu turned to fetch bacon strips, which were also cut into very neat pieces.

Next, throw bacon strips of the same size into the pot and add water to cook. Xia Yu turned on the gas stove and glanced at it, then ordered without looking back: Help me get the kitchen paper...

Chef Kasumigaoka quickly handed over the roll of kitchen paper.

Moisture is a taboo when making beef dishes, so the cut beef must be squeezed out of water, and kitchen paper will come in handy at this time. With a serious expression, Xia Yu kept pulling out kitchen paper, wrapped pieces of beef, and squeezed it repeatedly.

But after all, the ingredients are for six people, and one person can't handle it, so Xia Yu glanced at Chef Xia Zhiqiu next to him, and there were two other young helpers, Let's help together!

After the beef was dehydrated, there were still many side dishes on the kitchen counter, such as carrots, mushrooms, and parsley. Xia Yu handed over the washing and cutting of the side dishes to Chef Xia Zhiqiu, while he took the frying pan and hot pot Add the olive oil and start frying the bacon pieces that you lifted out of the skillet.

The bacon was fried until it was brown, and Xia Yu silently counted the frying time, accurate to every second.

Taking away the bacon, there was still lard from frying bacon in the pan, and the gas stove was still burning, Xia Yu skillfully picked up pieces of dehydrated beef with kitchen utensils, and fried them in the pan.

With the sizzling sound of frying, Xia Yu turned the beef cubes, making each side of the beef a beautiful dark brown.

When it reaches dark brown, it means it is ready to be cooked.

Temporarily putting the fried beef aside, Xia Yu reached out to the kitchen counter next to him, Sliced ​​carrots and big onions!

A young cook hurriedly handed over the vegetable basket.

There is still some oil left in the frying pan, so there is no need to add oil, and the vegetable basket is tilted, and at the same time, throw carrots and large onions into the pan and stir fry. It is also different from overcooking. When the surface of the side dishes is covered with a layer of golden oily coat When, it can be out of the pot.

Xia Yu poured the carrots and large onions into the prepared cast iron stew pot, followed by the dark brown beef, adding salt and black pepper, the specific dosage depends on the master of the chef.

The two helpers opened their eyes wide.

Hey, is it really okay for him to put salt and pepper like this? Seeing Xia Yu's easy-to-use look, a help cook felt worried.

I think it's okay! His companion looked at Xia Yu's busy back, but his face was full of admiration and envy, Is he Yuan Yue's student? He really is a talented person...

Thinking of how many years of cooking he had learned, he was still a helper and couldn't cook independently, so the young man lowered his head and clenched his fists with a look of refusal to admit defeat.

After salt and pepper, is a more important process.

flour!

Xia Yu held a handful of flour in his hand, and carefully sprinkled it on the beef and ingredients in the pot, forming a white coating that locked the moisture in the beef and increased the viscosity of the soup.

You don't need too much flour, just sprinkle a layer lightly, and then stir.

drop

The oven has been preheated to about 230 degrees, the cast iron pan is not covered, put it in the oven and heat it for 4 minutes, then take it out, then sprinkle the flour again, and bake for another 4 minutes.

The second time I took out the cast iron pot from the oven, a strong aroma filled the kitchen.

But the cooking is not finished yet.

Various toppings, parsley, crushed bay leaves, thyme...

Finally, pour red wine to cover most of the beef, add a little boiled water, and then put the cast iron pot on the gas stove and boil.