"Alright, there are two dishes left. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 info"After Jefferson brought out the 'Longjing shrimp', Liu Mang uncovered a crockpot on the stove.

The crockpot was steaming hot, and the half-palm-sized piece of beef was soaked in the burgundy sauce, trembling slightly under the fire at the bottom of the pot.

Dongpo steak - this dish is the highlight of tonight, and it is also a big dish that Liu Mang and everyone have repeatedly discussed and scrutinized.

This dish, which appeared at last year's state dinner, is a new dish that combines Western steak with Chinese Dongpo meat.

Because Tan Shi participated in the production of the state banquet, he explained the method to Liu Mang, and Liu Mang felt that it was feasible, so he started making it three hours ago.

Liu Mang took a piece of beef out of the jar with a tong, put it on the cutting board, and then cut off a small piece with a knife, motioning for Tan Shi to taste it.

"How's that?

Tan Shi picked it up and put it in his mouth and chewed it twice: "Well, it's even better than last year's, the beef is tender, the sauce is fresh and sweet, it's very good! It's hard to imagine that you have just made it for the first time and completely grasped the essence of this dish!"

Liu Mang cut off another piece and tasted it himself: "Well, it's almost the same as I imagined, but it's still a little bit hot." ”

After speaking, Liu Mang re-closed the lid of the crockpot, and then began to prepare the ingredients for the beef.

This type of steak is completely different from the Western steak method, which generally uses the tender parts of the cow, fried directly on the fire, and then determines the degree of doneness of the meat according to personal taste, and finally drizzles in the prepared sauce when it is served.

Now, this 'Dongpo steak' is made from beef brisket. This part of the beef has a little snowflake in it, which can keep the juice full, not dry, and not firewood during the stew for a long time.

The general method is to blanch the cut beef first to remove a certain amount of fat and fishy smell, and then cook it on high heat until it is medium rare and then remove it.

Boiled beef is more compact and has more regular edges, which is more suitable for the next step.

The beef is then cut into half-palm-sized chunks that are slightly smaller than traditional Western steaks, which make the beef more delicate and flavorful during the stew.

Finally, mix the sauce, put the beef in it, and simmer over low heat.

There was still some time before the food was served, and the beef was still in the crockpot, and everyone was idle again.

"Come, come, come, try this! Otherwise, it won't taste good when it gets cold for a while." "Lin Xiao served a large plate, which was the 'Longjing shrimp' that Liu Mang had deliberately fried a little more just now.

'Hmm...... Master Liu Mang's craftsmanship is really getting more and more exquisite!' Picking up a shrimp and putting it in his mouth, Kong Ruiming couldn't help but admire: "The shrimp is sweet and smooth, and the tea fragrance is overflowing, making people feel like walking in the West Lake where the rain is like silk!"

"The sweet fragrance is in the teeth and cheeks, and the breath of Taihe lingers on the cheeks, it is really tasteless!" Tan Shi also tasted one, shaking his head.

"This 'West Lake Longjing' is already so good that I knew it would be used as the main dish for a long time. Lin Xiao put two shrimps into his mouth and muttered.

"Yes, if the flavor of the side dish overpowers the main dish, although it doesn't have any effect, it is also a bit out of line with the process of serving Western food. Li Ruonan also said.

"I've thought about this, and the current 'Dongpo Meat Chop' may not be worse than the 'Longjing Shrimp' just now. After Liu Mang finished speaking, he cut the beef left on the cutting board into small pieces with a knife: "You can taste it again." ”

Kong Ruiming was a little surprised, picked up a piece of beef and put it in his mouth, chewed it twice, and couldn't help but pat his thigh: "Wonderful! It turns out that these two dishes can also be paired with each other!"

I didn't think it was anything when I tasted the beef alone just now, but now that I taste it again, the taste has become more mellow and fragrant, and every bite of my teeth brings great satisfaction.

"What's going on?" Li Ruonan also tasted a piece of beef, feeling that the taste was different again, and asked with the same curiosity.

"It's very simple, the tea added to 'Longjing shrimp' makes the taste bud cells on the tongue more sensitive, which is the same as rinsing the mouth with tea before eating, and the taste of shrimp is relatively light, and then taste this beef, it will naturally feel mellow and fragrant. Liu Mang explained with a smile.

"I know, you and Lin Xiao have played this routine in the Chef God Contest as early as possible, right?

"That's right, it's called 'Taste of Harmony'!" Lin Xiao also laughed.

"Guys, I'm back again. After tasting the shrimp and waiting for a while, Jefferson led the attendants with empty plates in.

"See, it's empty!" Jefferson pointed to the plate in the hands of the attendants: "I have been a butler in the Addams family for thirty years, and have received countless celebrities and rich people in the world, but I have never seen these noble lords eat the dishes so cleanly, there is even no soup left! ”

"Generally speaking, these dishes are just home-cooked dishes in our country. Lin Xiao laughed.

"It's really enviable to be born in such a delicious country. Jefferson sighed.

"Mr. Jefferson, is the main course also served?" asked Liu Mang.

"Of course, those noble lords, they must be impatient now. ”

"Please wait. Liu Mang rolled down his sleeves, went to the stove, lifted the lid of the crockpot, and then inserted a chopstick into the beef cube.

"Well, it's about the same time now. Liu Mang nodded and muttered to himself.

Remove the beef from the crockpot with a colander and place it on a plate, then pour out the remaining soup from the pot and place it in an iron pot to dry.

In order to take care of the tastes of these foreigners, Liu Mang did not add spices commonly used in making Dongpo pork in China such as spice and cinnamon bark in this 'Dongpo Pork Steak', but replaced it with rosemary, basil leaves, thyme and other spices commonly used in Western cuisine.

The soup in the pot was almost finished, and Liu Mang added a little potato flour soaked in water to make the soup more viscous, and finally poured it evenly on the meat steak on the plate.

On the plate, Lin Xiao and others have already prepared side dishes, namely asparagus baked in butter, fried broccoli, and peeled and roasted cherry tomatoes.

"It's perfect!" Jefferson glanced at the plate and exclaimed, "Mr. Liu Mang, I didn't expect you to even make Western food so well." ”

"Mr. Jefferson, this is not Western food, but authentic Chinese food. Liu Mang laughed.

……

"Guys, have a drink?" Francis said, holding his glass, "I guess we'll have to wait a little longer for the main course." ”

"Well, I don't want to drink it!" Daile leaned back in her chair and closed her eyes slightly, "The taste of shrimp just now is so good, I want to taste it again." ”

"Yes!" Eric also nodded in agreement: "The aroma of this tea is not particularly strong, but the strange thing is that it can last in the mouth for a long time, making people have an endless aftertaste!"

"By the way, how old is that Chinese chef, and he must be a kind old man to make such a dish, right?" asked Dale.

"That's for sure, cooking is also an art that can only be reached after a long period of practice and curiosity. Eric replied.

"That's right, the average age of the top ten chefs in the world is over 50, and Master Ida Huaishu, the chef god of Dongying, is a long-lived old man in his 90s. I guess this Chinese chef must be over 60 years old. One guest agreed.

"Haha, then you're all wrong!" Francis stroked his hands and laughed: "The Chinese chef that Jefferson invited back is a young man, and if you count it by age, you must have just graduated from college." ”

"Impossible, isn't it?" said Dale in disbelief, "Could he be one of those Mozart geniuses?"

"Everyone, the main course is here!" Jefferson led his attendants up with steaks while everyone was discussing the Chinese culinary gods.

"Dongpo steak, please use it slowly. ”

"Steak, not Chinese food?" said many people in surprise as the attendants lifted the lid in unison.

"The Chinese chef said that this is authentic Chinese food, but it is presented in a Western way. Jefferson paused, and motioned to the attendants next to him to change the wine for everyone: "Mr. Chef also said that this kind of meat steak is the most delicious with Bordeaux dry red." ”

"Huh, fully cooked?" Daile nodded, picked up a knife and fork to cut a steak, and said strangely, "How can this ensure the tenderness of the beef?"

With a hint of doubt, Dale put the beef on the fork into her mouth, chewed it twice, and her eyes immediately widened: "What kind of beef is this? How can it be so tender and juicy?"

Completely different from what you imagined, this kind of beef, which does not see a trace of blood, is very tender when sent to the mouth. It's so tender that it seems to melt on the tip of your tongue.

With just a bite, the rich juice inside quickly splashes away, as if it is beating in the mouth.

"Oh, mygod!" Dale couldn't help but rub her eyes with the back of her hand and exclaimed, "My tears are about to fall, how can it be so delicious?"

"I guess this must be the best Wagyu beef, and the most tender piece of the cow!" Eric chewed on the beef in his mouth and praised, "This tender and juicy feeling is like the hottest kiss between lovers!"

"Mr. Eric, what Mr. Chef wants us to offer is just ordinary black beef brisket. Jefferson, who was standing on the sidelines, said.

"Brisket, is it impossible, isn't it?"

"In the hands of the kitchen god, you can do it. Jefferson smiled, "I've already asked Mr. Chef, his beef is not fried, but simmered with sauce over low heat." ”

"It's like a beef stew in red wine?" the crowd was still a little puzzled: "No wonder every bite is full of sauce, but how can we ensure that it is fresh and tender? ”

Next, no one spoke, and everyone sitting here was attentively tasting the 'Dongpo steak' on the plate. Even the live music stopped, and the only sound of knives and forks hitting plates and munching beef could be heard on the table.

After a while, Francis first put down his knife and fork, looked at the empty plate in front of him, and sighed faintly: "Good times always pass too quickly! ”

"Okay, sir, I'll ask Mr. Chef to make another one at once. Jefferson said.

"No...... No!" Francis waved his hand: "This kind of delicacy should be kept in your heart, and you should always remember it, and if you eat it once, it will be a blasphemy." ”

"That's right. Daier also put down the knife and fork and wiped her mouth with a napkin: "This is the most delicious steak I have ever tasted, this is really memorable!"

"There's one last dessert, and even though you know that the whole party is coming to an end after eating dessert, it's really unbearable!" said another guest.

And just now, when everyone was tasting this 'Dongpo steak' in the banquet hall, Liu Mang and others in the kitchen were nervously making the last dessert.

"Lao Liu, the red bean paste is ready. Lin Xiao brought over a stainless steel basin and put it on the board.

Red bean cake is a traditional cake that has been passed down for hundreds of years in the south of the Yangtze River, and it is said that the red bean cake is as thin as a few red leaves, and you can clearly see each red bean filling hidden in it from the translucent gel.

An iron pot has been set up on the stove, Liu Mang poured in some pieces of sugar, poured in some water and began to heat.

Red bean paste is made in advance, first soak the red beans in water and alkali for a few hours, and then cook until soft. Then grab the red beans with your hands to separate the shell from the sand, and then use a sieve to separate the shell, and then you can separate the sand.

To separate the sand, you need to use a special bag, which is generally sewn with a relatively dense fabric, pour the red bean paste into the bag, and rub it repeatedly to get the red bean paste.

After heating, the slices of sugar have melted in the water, Liu Mang poured in some sticky rice flour and stirred well, then added glutinous rice paste, red bean paste, sugar, honey, and mixed together to form a paste.

The prepared paste is then placed in a long, oiled dish and steamed in a steamer.

"Liu Mang, how about red bean cake with this?" Li Ruonan took a pot of white things like cream and asked.

"I'll taste it. Liu Mang dipped a little with chopsticks, put it in his mouth and sipped it: "Well, you use cream and agar, right? The sweetness is a little light, add some sugar." ”

"Okay. Li Ruonan nodded, scooped another spoonful of sugar into it, and stirred well.

"Well, that's fine. Liu Mang tasted it again, then opened the steamer and took out the red bean cake inside.

After two or three minutes of steaming, the red bean cake on the plate has slowly solidified, Liu Mang poured the white ingredients prepared by Li Ruonan into it, smoothed it with the back of a knife, and then put it back into the steamer.

After waiting for another five or six minutes, Liu Mang took it out, and after cooling it down a little, he flipped the long plate over and buckled it upside down on the cutting board.

The steamed red bean cake is then cut into a diamond shape, then placed on a small plate prepared in advance, sprinkled with chopped fruit and powdered sugar, and the final dessert of the feast is completed.