Beef stew in Burgundy red wine. Pen fun and pavilion www.biquge.info

In the plot of the Spirit of the Halberd, Kohei Chuangzhen made a beef stew in red wine in the first class of Yuanyue, which made the unsmiling teacher Roland Chapelle give a high evaluation.

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

In terms of fixed recipes, there are actually a lot of ways to make burgundy red wine stew, depending on the chef's play.

Does Xia Yu make beef stew in burgundy wine?

If it's any other Western food, there's definitely a big question mark.

However, Burgundy beef stew in red wine, when the drama "The Spirit of the Halberd" was all the rage, Xia Yu, as a big foodie with hands-on ability, naturally found the recipe in the appendix of the comic and studied it painstakingly for a long time.

What's even worse is that the burgundy red wine beef stew made according to the comics does not taste good, and can even be evaluated as poor, at that time, Xia Yu thought about it day and night, and finally grasped a key omission in the comic recipe:

No honey!

Later, by chance, I heard about a French 2009 movie "Julie and Julia" from the anime food fan, and referred to the description of a large number of French cuisine in the movie, so that a real burgundy red wine beef stew was successfully restored, and the taste was praised.

"Are you ready......

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

Two large pieces of thawed beef, which are the main ingredient.

"[Beef shoulder], excellent quality, frozen for 8 hours and 56 minutes, fresh. ”

When the hand touches the beef, the kitchen god system gives the identification information of the ingredients, and the green quality.

"Beef shoulder? Yes, the meat in this position has fine fibers and a smooth taste, which is suitable for stewing, roasting, braising and roasting curries. Xia Yu muttered to himself, his gaze swept over the other ingredients, "You can start!"

Syllable!

A very thick piece of beef was thrown on the board, Xia Yu chose the sharpest kitchen knife on the kitchen counter knife holder, pinched the handle and the blade with the index finger, middle finger and thumb, and three fingers, breathed slowly twice, and the knife fell!

The two assistant chefs and the head chef of Kasumigaoka only saw a flash of silver light, and the beef on the board did not seem to change in the slightest.

But Xia Yu's movements did not stop, his right hand kept rising and falling up and down, very regular, as if conducting an orchestra, the knife collided with the board, and the sound was so pleasant.

Chef Kasumigaoka's face changed.

He obviously remembered something, and firmly stared at Xia Yu, who was seriously processing the beef, "...... This sword skill...... Could it be that he is a student of Yuanyue?"

What made him care was that Xia Yu had a strange way of holding the knife.

Having been staring at Xia Yu finishing processing the two large pieces of thick beef, Chef Kasumigaoka was even more puzzled.

Among the middle and higher students of Yuanyue, there may also be geniuses who have this knife skill, however, this young man, the kind of chef charm that seems to have been in charge for many years, calm and elegant, is not found in the students who are still in the greenhouse, and it can be called unique!

At this moment, the chef of Kasumigaoka has a shame and a remembrance.

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

I think he was also the pride of the culinary science garden at the beginning, but the competition in Yuanyue was too cruel, and there were only a few graduates every year, so he was eliminated in the second year of the higher department and was judged to have no talent as a chef.

"That's it!"

Dealing with two large pieces of beef in one go, Xia Yu turned to the bacon strips and cut them into very neat pieces of meat.

Next, throw the bacon strips of equal size into the pot and add water to steam, Xia Yu turned on the gas stove and glanced at it, and then did not look back and ordered: "Help me get the kitchen paper......"

Chef Kasumigaoka quickly handed over the roll of kitchen paper.

Moisture is a big no-no in beef cooking, so the cut beef must be squeezed dry, and this is where kitchen paper comes in handy. Xia Yu's expression was serious, and he kept pulling out the kitchen paper, wrapping pieces of beef, and squeezing them repeatedly.

But after all, it was an ingredient for six people, and one person couldn't handle it, so Xia Yu glanced at the chef of Kasumigaoka next to him, and the other two young cooks, "Let's help together!"

After the beef was dehydrated, there were still many side dishes on the kitchen counter that had not been processed, such as carrots, mushrooms, and parsley, and Xia Yu handed over the washing and cutting of the side dishes to Chef Kasumigaoka, and took the pan himself, heated the pan, added olive oil, and began to fry the bacon pieces that had been fished out of the cooking pot.

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

Take away the bacon, the pork fat left in the pan from the fried bacon, the fire on the gas stove is still burning, Xia Yu skillfully grabs the pieces of beef with the water removed from the kitchen utensils and puts them in the pan to fry.

With the sizzle of frying, Xia Yu tumbled the pieces of beef, turning a beautiful dark brown on each side of the beef.

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

Putting the fried beef pieces aside for the time being, Xia Yu reached out to the kitchen counter next to him, "Cut carrots and large onions!"

A young cooker hurriedly handed over the basket.

There is still some oil left in the wok, so there is no need to add oil, the basket is slanted, and at the same time the carrots and onions are thrown into the pan and stir-fried, which is not too cooked, and when the surface of the side dish is covered with a golden oily coat, it can be out of the pan.

Xia Yu poured the carrots and onions into the prepared cast-iron saucepan, followed by dark brown beef, adding salt and black pepper, the exact amount depends on the chef's grasp.

The two cooks widened their eyes.

"Hey, is it really okay for him to put salt and pepper like this?" A helper saw Xia Yu's easy look, and his heart was worried.

"I don't think it's a problem!" his companion looked at Xia Yu's busy back, but his face was full of admiration and envy, "He's Yuanyue......'s student, right?

Thinking that he had studied cooking for several years, he was still a cook, and he couldn't take charge of the cook independently, so the young man lowered his head and clenched his fists with a face of refusal to admit defeat.

After salt and pepper, it is a more important process.

Flour!

Xia Yu grabbed a handful of flour in his hand and carefully sprinkled it on the beef and ingredients in the pot, forming a white coat to lock in the moisture of the beef and increase 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 it with flour and bake for another 4 minutes.

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

But the dish isn't finished yet.

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

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