The sight of the beef juice alone makes it easy to create a primitive appetite. Product = book/net

Chen Mo held a fork in his left hand, forked up a piece of cut strip beef, and stuffed it into his mouth with the hot gas that had just been released in the steak.

A rich aroma of beef and the taste of black pepper juice immediately fill the whole mouth.

The hemp of black pepper and the chewiness of beef make people feel as if they are constantly tempted on the edge of desire.

After the momentum of the fragrant hemp passed, a smell of wine suddenly rose like a rising star, and in this wine aroma, there was a trace of sweetness and sourness.

This layered texture makes this fragrant kumquat steak that looks indistinguishable from ordinary black pepper steak on the surface immediately stand out from the rest.

Chen Mo reminisced for a while, and after nearly 2 months of cultivation in the food house system, his own sense of taste has also improved a lot.

On top of the finest steak, kumquat and vannich are added to add the finishing touch.

Seeing that Chen Mo closed his eyes and was silent, Adele Besimer had a victor's expression on her face.

Bessemer said triumphantly: "I think you should be able to taste the taste of brandy, adding white wine to the fried steak, which can not only remove the fishy, but also use the aroma of wine to enhance the umami of the beef, this trick is not surprising, but using kumquat in the dish is my first creation, one is to take its shape, red round kumquat with black square steak, elegant and natural." ”

European and American cuisine pays special attention to plating, which is not surprising among Michelin.

Chen Mo listened and nodded slightly.

"Hmph. Besimer seemed more proud, saying, "The second is to take the flavor, and the natural sweet and sour combination with the steak penetrates into the raw materials to achieve a perfect blend." That's what makes my kumquat steak different, because Chinese chefs like you are just stuck in the old ways and can't make innovative dishes at all!"

Besimer pointed at Chen Mo and said with a cold face: "A young chef like you is not worthy of Michelin at all!"

Chen Mo opened his eyes and looked at Besimer coldly, which made Besimmer, who was still domineering just now, feel a little uncomfortable.

"Put oil in the bottom of the pan, sauté the onion cubes until fragrant, and then add the steak and stir-fry. Chen Mo suddenly spoke.

"What do you mean?" Besimer didn't know what Chen Mo meant when he suddenly said this.

Chen Mo didn't answer, just said to himself: "Cook brandy, add half of the kumquat, put in the appropriate ingredients, add water and bring to a boil." ”

Hearing Chen Mo say this, Besimer suddenly stopped talking, and stared straight at Chen Mo with his eyes.

"After boiling, change to medium heat and simmer until the steak is crispy and flavorful, then remove and filter the original soup. Put the steak and stock soup into the pot, add the other half of the kumquat, and reduce the soup over high heat. ”

As Chen Mo continued to speak, Besimer's face became more and more unsightly, and there was even a hint of surprise in his eyes.

"Adjust the taste, drizzle a little brandy, thicken the thickener, put it on a plate in place after removing from the pot, and sprinkle in the spore kale, cooked chickpeas, and small tender beans that have been blanched in advance. After Chen Mo finished speaking, he put down the knife and fork and stared at Besimer, whose face was slightly red.

"You... Have you learned this dish?" Besimer had just said when he felt that something was wrong.

First of all, the kumquat as an adjunct for this dish was her first creation, and of course Chen Mo would not make it, and secondly, as far as she knew, Chen Mo's food house only made Chinese food, and she had never heard Chen Mo learn European and American cuisine.

If you say that, it means that Chen Mo only took one bite and comprehended the complete method of this dish!

Because what Chen Mo just said, it is almost exactly the same as Bessemer's steps to make Xiangyi kumquat steak.

Besimer couldn't help but put away his haughty posture.

This man... It's not easy!

Chen Mo picked up a napkin and wiped his mouth, and said, "Although this dish is at the level of a Michelin restaurant, I still think that our Chinese home-cooked dish with green onion and fried beef is more delicious." ”

"Hmph, don't be reckless, don't say anything else, just talk about the market ownership rate, the market share of European and American restaurants in Jinling has reached 60%, surpassing your local Chinese cuisine. Besimer retorted.

"Market share does not mean anything, it can only mean that your capital operation is good, KFC, Golden Arches, Pizza Hut and other fast food restaurants can be seen everywhere in the city, and the natural market share will be much higher, but when it comes to real cuisine, I think your Michelin has just opened a store in Jinling." ”

Chen Mo's arguments made Besimer, who was already planning to humiliate Chen Mo, feel even more motivated to suppress Chen Mo.

"Even if it's fast food, you're no match for us. Buns, fritters, don't be funny, it's burgers and sandwiches now. ”

As Besimer said, in Jinling now, there are fewer and fewer white-collar workers who eat traditional Chinese breakfast, a large number of Chinese breakfast restaurants have closed down, and fast food restaurants in Europe and the United States have sprung up in all corners of the city.

"It's useless to talk too much, or you can compare. "Chen Mo's patience with Besimmer's self-feeling and domineering attitude has reached its limit.

If you can't bear it, you don't need to endure it anymore!

"Haha. Besimer laughed, "Do you want to challenge a Michelin chef?"

A young chef who doesn't even have the chef level dares to challenge the disciple of a Michelin chef, which is also an indirect challenge to a Michelin chef!

"That's right. Chen Mo did not hesitate.

Seeing that Besimer was a little hesitant, Chen Mo immediately said: "Of course, if you are afraid, then forget it, anyway, you deceived me, I knew that it was not Chef Jason, so I wouldn't come." ”

"There's no need for agitation. "Besimer wasn't stupid.

I saw that Besimer's eyes flickered, and then he nodded and said, "Okay, I'll bet on my career as a Michelin chef to compete with you." I also wanted to see what kind of person the person who could beat Sean Robert was. ”

There is a reason why Besimer is hesitant to accept Chen's challenge.

As a disciple of Chef Jason Artton, he is very promising to become a Michelin-starred chef in the future, but if he loses to Chen Mo in this competition, once the word spreads, his reputation may not be guaranteed, and whether he can continue to work in Michelin restaurants is a question.

So it's not an exaggeration to bet on a career as a Michelin chef.

"Than what?" asked Besimmer.

"Since you said that fast food is already the world of Europe and the United States, then I'll come to Bibi fast food. Chen Mo already had a plan in his heart.

"Hehe, you're killing yourself. Besimer's mind has flashed dozens of fast food, all of which are his specialty, and in European and American chefs, fast food is the basic skill for all chefs to get started.

"It's just the two of us, who will be the referee?" Chen Mo asked, ignoring Besimmer's contempt.

"Why don't you just let me be the referee, if you two have no objections. A voice came from the dark hall.

I have a food house