Kim Tae-hee himself is the kind of person with a hot temper and a lot of swearing, but his comments on food are still deeply believed by the Korean people. Pen "Fun" Pavilion www.biquge.info

The waiter had no choice but to persuade him and called the manager.

After Fan Binbin watched it, she was just watching a lively scene, who knew that Kim Tae-hee was unforgiving, and she was full of swearing, and her temper came up immediately after hearing it.

Fan Binbin immediately walked over to reason with Kim Tae-hee.

Zhang Shan was also confused when he saw her walking over angrily.

The staff of the program team didn't expect this kind of emergency, and they didn't know what to do for a while.

Fan Binbin said to Kim Tae-hee: "You are too unforgiving, isn't it just a meal?" Why are you so careful! ”

Fan Binbin was originally from Kyoto, and at this time, he was full of excitement and said in a Beijing accent.

Kim Tae-hee didn't speak Chinese, and he was stunned by Fan Binbin's sudden words, and he didn't know what to do for a while.

Zhang Shan didn't expect Fan Binbin to be like this, and was shocked by Fan Binbin's domineering.

The people around Kim Tae-hee said something to him, and Kim Tae-hee's gaze instantly became cold.

I told Kim Tae-hee what Fan Binbin said.

Kim Tae-hee said in Korean again: "Who are you, what are you doing, you are not worthy to talk to me." ”

Fan Binbin was angry with her, but there was really nothing to refute, and he was speechless for a while.

At this time, the manager also rushed over.

I'm politely sorry when I know the situation.

Kim Tae-hee didn't buy it either: "It's really disappointing, I knew that I wouldn't have traveled so far like this, and I will write a magazine well when I go back to remind us that the Korean people will not be disappointed." ”

Then he pushed Fan Binbin away and walked towards the door.

"Stop!" Zhang Shan spoke at this time.

He is not a person who likes to fight and fight, but he actually pushed Fan Binbin, Zhang Shan can't stand it, although Zhang Shan is the initial Fan Binbin, but Fan Binbin, a woman with a true temperament, Zhang Shan still likes it very much, if not for anything else, just because he is Fan Binbin's boyfriend at this time.

When Kim Tae-hee heard someone calling him, he also stopped, turned his head, and just met Jang San's gaze.

Kim Tae-hee was taken aback by Jang San's cold gaze, but he still pretended to be calm and asked, "Who are you?" What did you tell me to do? ”

Kim Tae-hee is not stupid, the people who come to eat in this kind of restaurant are not ordinary people, although he is domineering, he does not take the initiative to provoke people, and when he is not clear about Zhang Shan's identity, he does not bite people indiscriminately~

"It doesn't matter who I am, but I can make what you want to eat." Zhang Shan replied.

"Haha, for a nobody like you, why should I eat what you made." Kim Tae-hee said sharply.

Kim Tae-hee's assistant is also very concerned about the culinary industry, and he also suddenly thought of Jang San, and then whispered to Kim Tae-hee: "This person seems to be the new star in China, the national champion of "Top Chef". ”

Kim Tae-hee also knew about the show, so he asked the assistant to translate, "Okay, I want to try the chef of the championship." ”

Then Kim Tae-hee sat there and looked at Jang San as if provocatively.

Zhang Shan didn't talk nonsense, and went straight to the back kitchen.

"Let's just make the dish just now - black pepper steak," Zhang Shanxin said.

The three-star Michelin kitchen is still very comprehensive, with all kinds of utensils, and the ingredients are very fresh and abundant.

"There is even Chinese chrysanthemum coriander." Zhang Shan couldn't help but admire.

Last time, Nicholas Tse made an old Beijing shabu-shabu in order to find coriander, and he didn't find it until a small shop in Chinatown, which was also grown by the owner himself in order to eat the taste of his hometown.

Black pepper steak isn't very difficult to make, but it's still hard to get the best flavor out of it.

Fan Binbin knew that if she wanted to seal that guy's mouth, she had to make the best, and it was difficult for even the local chef to win a three-star Michelin restaurant, and she was very worried about Zhang Shan.

"Can you?" Fan Binbin knew that Zhang Shan was good at cooking, but it was too difficult, so he questioned.

"I don't know if I can meet his requirements," Zhang Shan said frankly.

"It's a surprise for you." Zhang Shan looked at Fan Binbin and said.

The program team has actually set it up a long time ago, Zhang Shan will cook a dish for Fan Binbin, but no kind of dish can compare to Nicholas Tse's old Beijing shabu-shabu full of hometown flavor.

So the outcome of the show is already predetermined.

Fan Binbin also knew that at first, she also cooperated with Zhang Shan for the effect of the show, but after a long time of contact, she was really serious.

I was also very moved to see Zhang Shan come out for her this time......

The program team didn't expect this to happen, but they might as well record it, so that the plot of the hero saving the beauty I believe the audience will like it.

Whether it can be successful in Zhang Shan is another matter.

Zhang Shan also recalled the vinyl steak method in his mind.

First of all, I chose small tenderloin for this steak, and the meat of this part is particularly tender, which is very suitable for steak.

Wash the tenderloin and cut it into thick slices about 2 cm thick, and then dry the surface with a clean cloth so that it is easier to absorb the flavor when marinated and there will be no blood oozing.

Zhang Shan is also very good at handling the details.

Then use your fingertips to evenly salt the surface, then evenly spread the melted butter on one side, because the other side is to be dipped in black pepper, and the butter should be spread on only one side.

Cut the black pepper into slightly larger pieces, don't chop them very hard.

Then dip the unbuttered side with chopped black pepper.

Heat the frying pan to about 180 degrees, you can also put a little oil in the pan, because the surface of the meat is smeared with butter, you can also put it without it, put in the steak and fry for 1-2 minutes, so that the surface of the meat quickly shrinks to lock in moisture.

Turn over, add a little more butter to the pan and fry for about 2 minutes.

Before frying the meat, I put the plate in the oven, the temperature of 120 degrees has been kept warm and grilled, after the meat is grilled, put the meat into a warm plate, quickly cover with tin foil, cover tightly, let it "wake up", so that the meat juice discharged due to heat is reabsorbed into the muscle fibers after the meat is cooled, so that the blood will not overflow when cutting, and the taste is more authentic.

In the process of dehydrating the meat, blanch the greens, fry the seafood mushrooms with the base oil of the fried steak, and mix the greens and mushrooms with salad dressing and put them on a plate.

Zhang Shan did not use Beiyuan one-size-fits-all, which is really overkill.

I saw a flash of knife light, and the knife technique was used to cut the tenderloin.

Fan Binbin also saw Zhang Shan cooking for the first time on the spot, and couldn't help but be attracted by Zhang Shan's dancing knife skills.

The program team also did not let go of every shot, and carefully filmed every action of Zhang Shan.

But Zhang Shan's knife technique is too fast, if you want to see clearly, you can only slow down and slow down again!

Moving on to the Heat Master, details are crucial to make the perfect steak, including the temperature of the plate, in order to enjoy the perfect steak.

Knowing that Kim Tae-hee wanted medium-rare steak, Jang San only took 2-3 minutes to complete it.

"Okay," Zhang Shan said, putting down his kitchen hat.

The waiter also came over at the right time and delivered the dish to Kim Tae-hee.

"Sir, please slow down."