The top-quality ingredients often inspire a chef's desire to cook from the depths of his heart.

Chen Bodhi plans to make a "filet mignun" with the beef on the table. Filet is the most tender and juicient part of beef with no tendon and no fat. There are only six small pieces of filet on the body of a cow, and the pieces of flesh are thicker and almost round, which is the essence of the essence. Its meat is smooth and tender, and the meat is fresh and sweet, making it the best choice for steak.

Take a closer look at the beef in front of you. Chen Bodhi seemed to be looking for something.

In fact, Chen Bodhi is observing the growth of beef, and the popular explanation is to observe the texture of beef in order to choose the most suitable cutting position. Cutting the knife in the right place ensures that the juices in the innermost layer of the steak are not lost during the operation.

With a few knives, the beef is cut into steaks of the same size. The steak is then placed in a basin and simply marinated for a few moments with the spices.

Next, brush a layer of vegetable oil on several iron plates, and when the oil is warm, sauté the chopped green onions and garlic until fragrant. It would be better if there were onions, but unfortunately in this era, you can only choose to use green onions instead.

After fragrant, place the marinated steak on top and fry it, sprinkle black pepper on top and add a pinch of salt. Bake until medium-rare, and you're done.

The status of steak in Western cuisine has always been paramount. However, there are only a few things that the foreign devils have done over and over again, and there is no innovation. So after reaching a bottleneck in the production of ingredients, you have to think of another way to stand out. This extends to another rather important procedure in Western cuisine. That's plating, and plating is important. Take us Chinese as an example, when determining whether a food is a delicacy. They all like to describe it with both color and flavor. This shows that a good dining experience needs to meet the needs of various organs of the body.

Therefore, in Western food culture, plating is especially important.

Speaking of this, you may think that Chen Bodhi wants to show everyone a gorgeous plating, but no.

If you have to cook for a dozen or twenty people by yourself, how can you have time to cook those fancy things? Besides, it's all a bunch of rough guys, you tell him about art. He may tell you that such a small piece of meat on such a big plate is simply a fucking lie, and it would be good not to beat you according to the unrestrained character of the Tang people.

A steak is definitely not enough to eat, Chen Bodhi also prepared some other dishes, compared to Western food, Chen Bodhi is better at Chinese food.

I don't dare to say that I am proficient in all the eight major cuisines, but I can barely count it if I have a wide range of knowledge.

In his previous life, Chen Bodhi was a lieutenant colonel when he served in the Fifth Army, which is a cadre at the battalion level in ordinary troops. If you are in a command position, you have to manage a thousand eight hundred people, to say the least.

But in the Fifth Army, he was just a small "squad leader", and he was still in charge of the cooking class. If you go out and tell others that you are a "lieutenant colonel class leader", they will definitely think that you are a liar or a liar with a problematic IQ.

But if you have served as a professional soldier in China, then you will know that in some special units, the strongest combat effectiveness is not those commandos with any name bluffing, but the cooking class.

Different from the cooking class of ordinary troops, they have to prepare the food of the whole company or the whole regiment every day, and a few people are busy with the food of hundreds of people, and they don't even have time for training every day.

In the fifth unit, all of them are the elite of the elite, the ace of the aces. When there are no tasks, there is an assessment every once in a while. The scope of the assessment is fully covered, which means that the cooking class is no exception. Therefore, in addition to cooking in peacetime and going out in wartime, the cooking class must also be able to pass every internal assessment. In this way, the cooking class has become a hidden dragon and a crouching tiger-like existence. It's not uncommon to have any kind of cattle.

In terms of cooking skills, Chen Bodhi is very talented, and it is said that his ancestors have been the imperial chef for generations, and his father also gave Yan Laoxi the guidance of the old squad leader, and he has made rapid progress. If this is placed at the local level, it is definitely more than enough to take the first-class chef exam.

Straight to the point

Chen Bodhi only prepared three dishes and one soup today, plus a dessert after dinner.

Filet mignon counts as one, and the other two are Chinese dishes. One steamed pork ribs, one boiled cabbage.

The people in the army generally have a heavier taste, so at the beginning, Chen Bodhi planned to make a braised pork ribs, but the braised dishes generally have higher requirements for soy sauce. In desperation, I had to retreat to the second thing and change to a steamed dish, the weather is hot, and the food is light and not easy to get hot.

In less than an hour, four dishes and one soup were ready, and the soup was wolfberry sour plum soup. It wouldn't have taken that long. However, the amount of each dish is large enough, so it is a little slower.

As soon as Chen Bodhi unveiled the steamer, Qin Liang picked up the bamboo curtain hanging at the door. Walked in, picked up a ladle of water and drank a big scoop of water, the weather was so fucking hot.

"The bigwigs sent you over to urge you to eat?" Chen Bodhi squinted and asked.

"No, I heard that you were cooking today, I stopped by to take a look, how are you doing?" Qin Liang's eyes stared at the steamer and replied absentmindedly. The ghost believes you, and the sound of spitting is going to be thunder.

"Can you talk past your head? The handsome sent you to keep an eye on us every day to train, we just separated an hour ago, and you asked me how I was doing? Who goes, I ask? ”

"Hey, what's your name, that's your master, we're all a family. It's normal to care about it," Qin Liang put on an attitude of not talking about two families.

"Okay, you just came, save me from delivering it, you send these dishes to the generals first. There is also a dessert that is not good, and I will run it again in a while. ”

Chen Bodhi packed three portions of several dishes, and the soup was also filled in a large crockpot. Put it in a food box for Qin Liang. I turned around and went on something else.

When Chen Bodhi brought in the ice made of saltpeter outside, he found that Qin Liang had not left yet.

"Why are you still standing here? Didn't you go and deliver food? What are you doing here? Chen Bo asked.

"Well, don't I see you doing a lot. I'm thinking about helping you solve some problems, don't waste it when you can't eat enough. Qin Liang replied embarrassedly

"You're thinking too much about it, there's a bunch of our brothers waiting outside. I'm afraid I won't have enough to eat. Don't worry, you can't waste it. Chen Bodhi became a heart to tease Qin Liang

"Then you say so, I'm also your brother, keep me a copy of these things, I'll come back and eat them later." After speaking, without waiting for Chen Bodi to reply, he ran away with the food box and a cigarette.