Chapter 396

Last time, Zong Fuli came here to eat the dishes made by Li Taijun. After eating, she had a wonderful aftertaste. No, time has not passed. She took Lin Dong to eat again.

The name of this dish sounds very tall. It's called top filet Royal steak. It's said that it's specially prepared for royal family in Europe.

In addition, the cooking of this dish is also very complicated. Generally, only the Royal chef of Europe can do it. Li Taijun met a retired European royal cook by chance. It was said that Li Taijun had helped him a lot. In return, the Royal cook taught him how to make this top-grade filet mignon Royal steak He.

Later, Li Taijun also became a five-star chef of Michelin and the chef of Dixi international hotel. In fact, in the report, he also revealed that the cooking of this dish was too difficult. Many chefs ended up in failure because of the difficulty in doing so. The ingredients in this dish have already deterred many of the chefs who are trying to cook it.

First of all, we need the top-grade steak for Royal use. This alone makes many chefs sigh. The top-grade steak for Royal use can't be bought with money. How can ordinary chefs get it? As the main material of this dish, it can't be replaced at all. If it is replaced, it will lose its original delicious The retired Royal chef has something to do with it, so he can get a little food every year, but it costs a lot.

Other materials and accessories are not as scarce as the main materials, but they are not affordable for ordinary people. For example, the snow mushroom can only be found on the snow mountain with an altitude of 3000 meters, the deep-sea cyanobacteria that can be found in the deep sea, the sea salt in the dead sea, and the hundred year old Rosemary in the deep mountain, etc. each of them is a rare food material with high value.

As for the cooking steps, it is more complicated.

The first step is to take the frozen top-level filet steak out of the freezer. There is a point to be noted here. As long as the steak is in the frozen state, even if it is wrapped in vacuum, it should not be placed directly in water when de icing.

Frozen steak in water, it is easy because of water pressure, the water in the meat will be squeezed out, making the original sweet and juicy steak delicious.

If you put a frozen steak in a quick container at room temperature, it's OK to let it thaw naturally. Of course, if you put the steak in the freezer the night before, you can transfer it from the freezer to the freezer, and deicing is OK.

Many novice chefs who don't know this little skill will ruin the dish because of such a low-level mistake, but senior chefs generally don't have this situation.

After the top filet steak is de iced, it is necessary to massage the steak evenly with a small hammer specially used to knock the steak. However, the small hammer required in this step has high requirements, and the general meat hammer is not good.

It must be made of aseptic silver material, and the top-grade filet mignon can be pounded to the most appropriate level after being hammered for hundreds of times. In this way, the steak can be more chewy.

The second cooking step is to sprinkle sea salt from the Dead Sea on top of the pounded steak. This kind of sea salt has high precision and a little heat because it is immersed in the dead sea all the year round. This kind of sea salt can add a little bit of heat to the steak, which is of great help to those people with Yin deficiency.

The third step is to massage the steak with a silver hammer for hundreds of times after sprinkling Shanghai salt. Massage the steak evenly on both sides, and then put it into a special container to marinate for 30 minutes. The container must be in a vacuum sterile state.

The fourth step is to cut the necessary ingredients when the steak is marinated. Several ingredients should be treated with special methods. For example, the snow mushroom on the snow mountain with an altitude of more than 3000 meters lives in extreme cold since it matures from the growth stage. It is an extremely cold attribute, and the temperature should not be lower than - 10 degrees, otherwise it will lose the cold air and transport it In the process, they should be transported in incubators.

Snow mushroom can only be taken out of the incubator half an hour before it is used. The longer the time is, the faster the cold will disappear. After half an hour, the effect will be completely lost. As for the effect of snow mushroom, it is mainly to suppress the fire gas in the sea salt in the dead sea. The neutralization of the two can keep the fire gas in sea salt intact The remaining cold can also neutralize the fire in the human body, such as liver fire. Love e-books www.kuaitxt.com

Deep sea cyanobacteria have never been exposed to sunlight and ultraviolet and infrared rays. The pigments that are beneficial to human body are preserved. In addition, the unique flavor of blue-green algae can also add a trace of ocean flavor to the aroma of steak.

Finally, the age of rosemary in the deep mountain must be enough for a hundred years. If it is less than one year, the refreshing aroma of rosemary will not be mature enough. However, if it is more than one year, the aroma of rosemary will be strong, and it will smell a bit pungent. Only a full hundred years of rosemary can make the juicy taste of top-grade filet mignon be triggered out The aroma of rosemary can soothe people's spirit.In addition to being used as ingredients, the more important thing is that the aroma of rosemary can last for a long time. Even if it is used in delicious food, as long as the diner has tasted this dish, the aroma of rosemary will remain in the mouth for a long time. Rosemary also symbolizes loyalty. Many chefs use rosemary in the delicious food of love.

Each of these ingredients has its own special way of using, and any mistake in it will destroy the original taste of the dish.

After the ingredients are all ready, they are put in different containers. Before being put into the pot, it is easy to get rid of the original properties.

The fifth step is to pour high-quality olive oil into an iron pan, and let the pan preheat. In this way, the temperature of the olive oil will go up before the steak is put into the pot. As long as the steak is put into the pot, the surface of the steak can be quickly fried due to high temperature, forming a layer of outer skin, and the internal gravy can be sealed in the beef.

Stir fry the steak back and forth in the pan. Do not use sharp utensils such as knives and forks to stir fry. Use a pan or wooden spoon, so that the skin on the surface of the steak will not be punctured and the juice inside will not be lost.

When you use steak in a Steakhouse, the owner or the waiter will ask you how well you want your steak. How do you respond to this situation? First of all, we need to understand the so-called degree of ripeness of steak.

It turns out that steak can be distinguished according to the provincial degree of ripeness, such as medium rare, medium rare, medium well done.

Medium cooked steak is almost raw, with blood color, raw with blood steak, juicy and has the real beef flavor, but first-time eaters can't help but be afraid, the fully cooked steak is brown, almost ripe.

Most of the steak is cooked in the center, and the steak is cooked in the middle.

This dish is almost done here. In addition to the ingredients that are difficult to find, the previous steps are more complicated. After these complex cooking steps, the remaining steps are almost the same as ordinary steak making.

Well done steak, it is best to control the oil temperature at 150 degrees, so as to quickly seal the gravy and keep the freshness. Stir fry the steak evenly on both sides, and it can be served when it is already well done.

Finally, the remaining olive oil in the pan after frying the steak, at the same time, the olive oil also has the flavor of steak. At this time, fry the ingredients together with low heat, sprinkle with common salt, and then you can eat it on a plate.

In the final analysis, the real difficulty of this dish lies in the fact that the ingredients are hard to find and the basic skills of the chef are not solid enough.