Zhang Shan: It seems that people have prepared the cauldron. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

In order to satisfy everyone present, Zhang Shan thought of a very extreme solution.

Most of the people present were Chinese, so the first dish Zhang Shan wanted to make was a northeast cauldron dish!

Although the big pot dish is a little earthy, it can be served on a large table. The big pot dish is only authentic with ordinary things, and if you put in the delicacies of the mountains and seas, it will lose its taste. The so-called "100 vegetables and cabbage are beautiful, and all meat and pork are fragrant". The big pot dish is a home-cooked dish, and it should be eaten in a home-cooked way. Without the cauldron, it can't be called a "cauldron dish", although it is still those things, although it is still done like that, but it can only be changed to be called "stewed dish", compared to the "cauldron dish", it is no longer the original face.

Although pork vermicelli has high nutritional value and can lose weight, Chinese cabbage contains a lot of water and is low in calories. The vitamins C and E in cabbage have many benefits for the skin, and eating more cabbage has the effect of skin care and beauty.

However, on many occasions that pay attention to appearance and demeanor, when the body shape and taste are required, the gentleman-like way of eating a big pot dish not only lacks charm, but also lacks confidence.

In the end, Zhang Shan still chose the classic French dish of beef stew with red wine, but this time it was stewed in a large pot.

The practice is combined with the practice of Chinese-style Northeast cauldron dishes, which is suitable for the peak period of the crowd (exactly at this moment!). ）~

(Actually, I think the characteristic of foreign cuisine is that the name is good, and I personally think it is also very elegant, but if we take tofu and cabbage rice soup as an example, if we call it pearl jade white jade soup, do we feel very hanging~ The last time I went to dinner, I asked me if I wanted cherry tomatoes, and only when I served the dish did I know that it was a small tomato...... ）

The most difficult part of a big pot dish should be the control of the heat and the grasp of the taste.

Beef stew in red wine:

Ingredients: Beef

Excipients: bacon, carrots, small onions, mushrooms, onions

Seasoning: salt, pepper, bay leaves, stock, garlic, red wine, olive oil

The ingredients here can't be put away as normal, and Zhang Shan prepared five kilograms of beef ~ With a lot of ingredients, there's a lot of work.

Zhang Shan frantically cut these ingredients, and Zhang Shan did not stop when he used the method of winding the flower knife, and cut all the ingredients in one go.

Song Qi silently paid attention to Zhang Shan in the back kitchen, but when she saw the cut ingredients flying in the air and falling neatly on the plates, she was stunned.

Zhang Shan's hands swirled counterclockwise when cutting the ingredients, and each slice of carrot shredded onion was picked up and sent to the dinner plate after being cut.

In just a few minutes, Zhang Shan did a good job of processing the ingredients, and cut about dozens of kilograms of ingredients~

The first step in a beef stew with red wine is to cut the beef into large pieces of about 5 cm and use kitchen paper to absorb the moisture on the surface.

At this time, Zhang Shan took a deep breath and shouted, but his hand was dancing in the air, and several knife lights flashed in the air through this large piece of beef.

The man stopped, and then the raw beef scattered in the air and landed in a transparent glass bowl.

I saw a mist coming out, but the surface of the beef was not attached to the water.

Zhang Shan used Kitahara's one-size-fits-all cut not only to cut the beef, but also to take away the moisture from the meat pieces with extremely fast knife speed, and the extremely strong friction generated by the knife tearing the air instantly evaporated the water.

Then pour olive oil into a large pot and stir-fry the previously chopped bacon until the bacon is browned, remove the bacon and leave the oil in the pan.

The amount of bacon for more than a dozen people, each bacon is an attractive brown color under Zhang Shan's careful stir-frying.

Zhang Shan didn't stay much.

Immediately heat the freshly cooked bacon oil and fry the beef until all sides of the beef are brown.

Remove the fried beef, discard the bacon oil, put a little olive oil in a large pot, add the shredded onion and carrot slices and stir-fry until the vegetables change color.

Put the fried beef, fried shredded onion and carrot slices, and the bacon from the bacon oil in a large pot, pour in the red wine, add the thyme, bay leaves, garlic, white pepper and hot beef broth, and simmer for 40 minutes.

The mushrooms are cut into small pieces, and the small onions are cut in half.

Heat the olive oil in a large pot and sauté the mushrooms and onions until the vegetables are completely dark.

Once the beef is stewed, separate the broth from the beef.

Then put the remaining soup in a wok and heat it until it boils.

Finally, put the stewed beef, mushrooms and small onions in a large pot and stir-fry together until the juice is reduced, and add salt according to personal taste.

Zhang Shan also uses a lot of cooking skills in his practice:

In the original recipe, the dish was roasted and roasted for about 3 hours, until the beef was easily penetrated; For many people, this time is still relatively long and exhausting, so Zhang Shan uses the master of fire, the time is shortened a lot, and the production is just as soft.

In the original recipe, the beef was initially sprinkled with flour and heated to make the surface firmer before it was roasted and stewed. However, Zhang Shan felt that frying beef could already meet this requirement, so he omitted the flouring step.

Zhang Shan used fruity red wine, so he omitted the tomato sauce when closing the pot.

In the end, Zhang Shan used a treasure gourmet pot when mixing and stewing, so that the original delicious ingredients greatly increased the freshness.

At the moment when the cauldron is opened, the mist is filled, and the "garden" is full of fragrance.

Zhang Shan also collected everyone's taste choices before, and then mixed in salt according to personal taste.

The Northeast version of the cauldron red wine stew is complete!

Plates of beef stew with red wine are accurately placed in the hands of diners.

Attentive people immediately noticed the anomaly.

"Could it be that in just forty minutes, Zhang Shan has made so many plates of dishes together?" Said a man who looked shrewd with glasses.

"No, isn't it a big pot dish, so the taste will definitely be different!" Another man next to him said.

"Let's give it a try." Said the woman who was with her.

I saw that everyone in the hall was surprised for a moment, and then picked up a piece of beef with chopsticks at the same time.

Then the people with different expressions showed the same expressions, and the joy that came from the heart jumped on their faces, and everyone's faces were full of happiness.

"It's delicious!"

Because the beef is made of olive oil after bacon stir-fried, just like the bride who was married in ancient times, you don't know her face, but the bright red wedding dress is very eye-catching, and then bite open the meat piece is like lifting the head curtain, and suddenly the tender meat taste of the beef and the softness of the red wine burst out, people seem to be seduced by the appearance and passion of the bride, and the tension of the first meeting is also left behind, and only thinking about the clouds and rain.

The diners waiting outside the door couldn't stop when they saw that they were so carried away with their food, coupled with the endless fragrance that they were all salivating.

Such a big pot dish makes the diners feel that everyone is so kind, and even the boss who usually works looks extra kind~

At this time, the situation is that the people outside the door want to come in, and the people inside the door still want to eat.

"It seems that I have to hire some chefs~" Zhang Shan said helplessly.

Song Qi was also very happy and showed a knowing smile.