Zhou Dong picked up a piece of cold beef, which is said to have been created by Masada, Takemiya, put it in his mouth and chewed it carefully.

In the entrance of beef, there is no trace of meat smell, and the unique aroma of beef is also very pure, the taste is a bit like Chinese spiced beef, but the melt-in-your-mouth texture makes people feel like they are eating a top filet mignun.

This piece of beef is like the island country, in the early years of learning from the Chinese law, after World War II, it began to kneel and lick Europe and the United States, and the Eastern and Western cultures were hybridized here into a four-like thing, and this cold dish beef is the most direct representative.

However, it must be admitted that the creator of this dish, Takemiya Masada, has a lot of ideas, although it is a hybrid, it makes this cold dish beef have better genes, and it uses the 'cold town method' that not many chefs in China still remember.

Even Zhou Dong learned about the production method of this kind of cold dishes when he was studying the system task, after all, whether it is restoring ancient dishes or creating new dishes, it is always necessary to master more cooking techniques.

"It's an interesting dish that tastes like spiced beef and looks like the most tender top steak...... Although there are only a few pieces, they are worth the price of 1588 island coins. ”

Ling Zhenfeng praised it, this cold dish of beef was as tender as if it was wild fish, and it also had the mellow flavor of spiced beef, which made him like it very much.

Hao Aiguo rarely spoke, and at this moment, he actually commented a few words: "This, this cold town method is the most suitable for cold meat with a heavy 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 method is rarely used by chefs, mainly because in the early years, this method was specifically used for some cold meat with a special taste, such as mutton.

Cai Bo once said, 'Mutton is not fat, just like a woman is not sassy, it has no taste', but in fact this is not the case.

The delicacy of mutton is mainly reflected in the delicate meat quality, if the cooking method is correct, there will be a more elegant fragrance, compared to the beef is slightly rough, pork is not thick and greasy, so mutton will be liked by many people.

Otherwise, the old goat is the fattest, why no one likes to eat it? It's like if a woman is too angry, then no one will like it, and it's actually very unpleasant to wear a green hat to swagger through the market.

The boiled mutton is first passed through with wolfberry water, and then quickly thrown into a metal basin or barrel, covered and sealed, covered with a large number of ice cubes, and quickly chilled it is the most primitive 'cold town method', the mutton that comes out of this way is coldly cut into slices and then transferred to sauce, white pepper, chopped coriander, the entrance is delicate and fragrant, and there will not be too much smell, which can be called a delicacy in the world.

The reason why few chefs use this method anymore is because it is more troublesome, and secondly, because there are baby goats that are fed with grain, even if they are not treated with cold treatment, there is not much smell, so naturally there is no need to do this.

As for some ancient cold dishes, which must be made by cold towning, few chefs can even make these ancient cold dishes, so what else is the 'cold town method'?

Zhou Dong put down his chopsticks, looked at Hao Aiguo and said: "Brother Hao is right, this kind of 'cold town method' is often used for some special cold meat, but if you think that the cold town method is only used to suppress some 'heavy taste', it is a partial generalization." ”

"This, this, please ...... Brother Zhou, tell me more about it. ”

Hao Aiguo is not only honest, but also very able to ask questions with an open mind, and he didn't can't put down the shelf because of his age and the false name of a cold dish master, and he can really ask for advice from a young man like Zhou Dong.

"I think that suppressing the heavy taste is actually just an additional effect of the cold town method.

The real function of the cold town method is actually to achieve some necessary techniques for food, just like some top-level fine food, which must be steamed and dried several times to produce the taste, and for example, the most delicious bacon must be hung outside the house in the humid winter in the south to form naturally, otherwise the taste will be wrong in the first place. ”

Zhou Dong picked up another slice of cold beef, chewed it carefully, and nodded slightly: "Mr. Takemiya Masata, who is indeed a very imaginative chef, otherwise he would not have been able to create this 'cold cut beef'.

However, this dish is not very difficult to wear, and I guess this is the reason why it can be passed on and mastered by the chef of this izakaya. ”

Martial Palace Yingzi clapped his hands and smiled: "Zhou Jun is really powerful, this is grandpa's secret, every time I ask him, he refuses to say in detail, or is annoyed by my questioning, so he is willing to tell me a name."

If it weren't for the fact that the chef's grandfather was his grandfather's best friend, he wouldn't have told him the secret of this dish. ”

"Secret?"

Zhou Dong smiled slightly, and picked up another piece of cold beef with chopsticks: "Although the dish is made of Wagyu, it is not a top-level Wagyu beef, and the location taken is also very ordinary.

First of all, the soup should be prepared, this should be the old braised beef soup from China, the kind used for spiced beef, and then it is relatively simple, everyone should have heard that the most tender steak is medium rare, right?

This cold dish of beef must be taken out of the pot after medium rare, and the heat control is very important, which is to quickly remove the meat from the pot when the soup is boiling. ”

"Brother Zhou...... This, this...... It's not a steak method. Since it is made of braised pork, it is impossible to make Wagyu beef only medium-rare...... The entrance?"

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

That's why I said to take the soup out of the pot while it was boiling. ”

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

In this way, the beef in the high temperature state will be rapidly cooled down, resulting in the breakage of the beef fiber in the inner layer, and the blood in the inner layer will also be quickly frozen, which will not only not produce bloody gas, but also increase the taste of the beef, making people feel more fragrant and fresh.

I praise Mr. Takemiya as an imaginative chef because this cold dish of beef is made with the method of Chinese braised vegetables to make 'spiced beef', which solves the problem of more than enough taste but not enough taste of Western-style steak, and at the same time uses the 'cold town method' to solve the shortcomings of spiced beef that is not smooth and juicy enough in the mouth.

So Miss Yingzi, if I'm not mistaken, your grandfather is not only proficient in Chinese cuisine and island cuisine, but he is also proficient in Western food, right?"

"Bang Bang!"

Eiko Wugong nodded her little head desperately, and her two little hands turned red: "Youxi, Youxi! Zhou Jun is really powerful!"

I'm sure if Grandpa hears your comments like this, he will be very anxious to see you.

Zhou Jun, in order to show my respect, can I toast you with a glass of wine?"

After speaking, without waiting for Zhou Dong to make a statement, he picked up a two-pound glass, and poured it into his stomach. Although the fruit wine of the island country is not high, this cup is also two catties.

Zhou Dong looked at her slightly bulging little belly and her two little hands that were red, and his heart felt soft: "Okay, cheers!"