"The most important thing about frying steak is the temperature, the temperature of the iron plate is not to say that the higher the better, of course, it is not to say that the lower the better, different fuels, the quality of the fried steak is different, the taste is different, this requires a lot of testing and proportioning, it can not be done, for example, using the wood of apple wood as fuel, the steak will add the aroma of apple wood at the same time, the temperature is best maintained at ...... If the weather is used, the temperature is maintained at ...... If carbon is used, the temperature should be maintained at ...... Don't use an oven, because this heating in all directions will make the moisture in the steak disappear quickly, and the steak above eight mature, except for dry and firewood, will not have any other taste, and I will teach you how to mix the sauce...... "Looking at Zia, who was standing beside him, dressed in white and constantly recording in a notebook, Pierre-Garnier said while making a demonstration on the iron plate in front of him. Pen ~ fun ~ pavilion www.biquge.info

"Dude, I envy you so much! I've never dreamed of a life like you in my life, it's amazing, you're heaven here, a man's paradise. On the other side, on the terrace of the yacht, Basleon Madan was sunbathing, drinking red wine from Jiang Hai's manor, and then looking at Jiang Hai beside him, he said with envy.

"Haha, this one can't be envied." Hearing his words, Jiang Hai shook his head and said with a smile, he was telling the truth, it is true that this is not enviable, after all, this Dragon Ball is the only one in the world that he has.

"There is more than one top-level red wine, top-level food, top-level wealth, and top-level beauty, and when these are surrounded by a man, to be honest, there are too few people who will not envy you." Sighing, Basleon-Madan continued, it was their second day in Winthrop.

After Jiang Hai invited them to dinner last night, they went back to sleep, and they came again early this morning, just when Jiang Hai just got up, in order to show his skills, he didn't feel that he was just here to eat white food, Pierre-Gagnier showed Jiang Hai their hand, if he used ordinary ingredients, then he might not be as good as Qi Ya.

But now he is also using the ingredients here from Jiang Hai, after those foods are made, Jiang Hai almost didn't swallow his tongue, it was so delicious, Qi Ya naturally tasted it, and was surprised, so he whispered to Jiang Hai that he wanted to learn.

Looking at her appearance, Jiang Hai proposed that today's weather is good, you can go to sea to play, and at the same time, he can ask Pura Walton to send meat and seafood to Paris every time, an extra portion, which is specially prepared for Pierre Garner, of course, there are also requirements, to ask Pierre Garnier to teach Qi Ya, foreign chefs are not like Chinese, pay attention to some portals, self-cherishing, foreign chefs as long as they teach students, how much will teach more or less.

Especially when he still got the benefits, he directly agreed, so Basleon Madan left the members of his three expeditions and continued to visit the winery, Jiang Hai also asked Belle Lester to accompany them, and Jiang Hai took Edward Anderson, Ziya and Connathan Peters together, and these two people got on the boat, Edward Anderson drove Jiang Hai's yacht and galloped towards the depths of this ocean of Jiang Hai, and after Qi Ya got on the boat, he has been studying and cooking with Pierre Garner.

After a while, Qi Ya walked out of it with a plate of steak and walked to Jiang Hai's side with a smile.

"Here, taste it." Cut the steak into small pieces, prick a piece with a toothpick and send it to Jiang Hai's mouth waiting for his evaluation, after eating the steak, Jiang Hai felt it carefully, and couldn't help but raise his eyebrows and nodded.

"It's really better than before, the beef in it is cooked, but the water is all in it, it doesn't taste dry at all, it's very chewy, and it tastes good." Although Jiang Hai's cooking level is average, his water evaluation of the dishes is good.

After all, he has eaten so many delicious foodies, and he has no problem saying that he is a foodie.

The biggest difference between a foodie and a rice bucket is that one can eat, the other can eat, and the rice bucket only knows whether it is delicious or not, why it is delicious and why it is not delicious, but even if it is not delicious, he can eat it.

But a foodie, generally something that is not delicious, he has a hard time eating, and something delicious, he will tell you why it is delicious.

Now Jiang Hai is a professional foodie, except for eating insects, he eats other things, what is delicious and what is not delicious, and now the steak made by Qi Ya, to be honest, tastes better than what she made before.

Qi Ya is very talented in cooking, but because of her illness in the past, she learned to cook, all of which were from TV, the Internet and books, and there was no professional teacher to teach her, so it was still somewhat worse.

"Miss Qi is a very talented young man I have ever met, if I meet such a young person in France, I will definitely invite her to come to my restaurant for an internship for a while, but Miss Qi doesn't need it now, it is the best internship by Mr. Jiang's side." At this time, Pierre-Garnier also came over with a smile and said with a compliment.

He is in a pretty good mood now, not only has he seen the beautiful scenery, but this time the harvest has just arrived, and those who have obtained Jiang Hai's permission can skip the queue to enter their ingredients, which is an out-and-out good thing for him.

For this reason, he also deliberately called the restaurant, as long as Jiang Hai called in the future, there was no need to queue up at all, and he made an appointment immediately, this is the good report that Jiang Hai got back, as for pointing Qi Ya, it was just a casual point.

"Hahahaha, then I'm robbing your good student." Hearing his words, Jiang Hai also laughed, and everyone on the boat laughed, and then everyone kept laughing against the rising sun.

Soon, the sun was rising high, and as the speedboat had been driving for a while, the boat had slowed down and began to cruise automatically, at which point Edward Anderson also stepped out of the wheelhouse.

"Boss, let's go to the living room to rest, it's almost noon, the sun outside is too hot, we also need to prepare the ingredients for noon." Hearing Edward Anderson's words, Jiang Hai here also took a look, and indeed the noon sun was a little too dazzling, so everyone also returned to the cabin, Conathan Peters was responsible for cleaning up the wine bottles and beer cans on the deck, and after entering the cabin, Pierre Garnier began to study the existing ingredients.

"Master, I'll do it, you can guide me." Looking at Pierre Garner's appearance, Qi Ya on this side also walked over and said to him with a smile, and after Pierre Garnier nodded with a smile, he raised his head and looked at Jiang Hai suspiciously.

"Jiang, why don't you prepare any seafood here?" Looking at Jiang Hai, Pierre Gagnel asked suspiciously.

"Seafood? Haha, what seafood you said you wanted, I'll get it for you in minutes. Hearing his words, Jiang Hai also laughed.

"This Mr. Garner, you are at sea now, my boss's fishing ground, not to say that it is the best fishing ground in the world, but it will definitely not fall out of the top three, there are countless precious sea ingredients here, what you need, just give orders, but everything in the sea, there are here." Hearing Jiang Hai's words, Edward Anderson also smiled and said.

"Wow, I forgot if you didn't say it, haha, if you talk about being at sea, you naturally have to eat seafood, and the seafood practice in northwest France is a must." Hearing the words of Jiang Hai and Edward Anderson, Pierre Garnier also laughed, he forgot that the seafood that can make Michelin-starred restaurants in Paris grab their heads every week comes from under his feet.

"Northwest?" However, hearing his words, Jiang Hai was a little puzzled, looked at him and asked.

"Although France is not like the United States, nor is it as big as China, but the people in each place are different, and the eating habits are also different, so we divide France into four parts." Seeing Jiang Hai's puzzled gaze, Pierre-Gagnel also laughed.

There are many people who know French cuisine and many people who have eaten it, but those who really understand French cuisine know that French cuisine is also divided into different cuisines, just like the eight major cuisines in China, French cuisine is also divided according to the different situations in different places.

The southwest region is close to the interior, so it mainly eats meat and poultry, duck in honey sauce, soybean meat, and the most representative foie gras in France.

The southeast region is rich in water resources, such as near the Alps, there is also the existence of the sea, so the main food is river fish, typical dishes are lobster sauce with pike, Marseille fish soup, Provençal stewed vegetables, Jiang Hai's favorite cheese fondue, crying roast leg of lamb. The northeast, which is Burgundy and Alsace, is rich in red wine, so everything is red wine.

Chicken stew in red wine, beef stew in red wine, sausage with sauerkraut, and custard are also a must, and if you talk about the most representative French food, there are naturally there, white snails there.

Remember, if you want to eat authentic French foie gras, you have to go to the southwest of France, and if you want to eat authentic white snails, you have to go to the northeast of France.

If you talk about the most representative French settlements, it is Paris and the northwest region, which has the most places next to the sea, so it is also the center of seafood dishes in French cuisine.

Saint-Jacques scallops, mussels stewed in white wine, oysters of all kinds, this is a paradise for those who love shellfish in the world.

Of course, in addition to shellfish, steak tartare and crepes are also quite popular.