"Jiang Yunfeng, have you made enough trouble?!! Don't get in the way of Takmi-kun anymore, and your rude behavior has affected the dining environment of other guests!! Erina Nagikiri, who couldn't stand it, slapped the table and scolded Jiang Yunfeng, who was having a good time with Takmi.

Jiang Yunfeng, who was named, could only pout, so he had to let go of Takmi, who was uncomfortable with his throat locked, and kept slapping his arm to surrender and admit defeat, and returned to his seat and sat down.

Erina Nagikiri glared at him fiercely, and then humbly apologized to Chef Moha, "I'm sorry, it's our fault for delaying your precious time. ”

"Hehe, it's okay, it's okay. Young people are supposed to be energetic, and I think this guy did a good job. Chef Moha smiled kindly, then glanced meaningfully at Takmi, who was hunched over and gasping for breath.

Erina Nagi was puzzled for a moment and immediately came to her senses, Jiang Yunfeng's frolic just now invisibly dissolved Takmi's nervous mood, so she smiled and said, "Takmi-kun, I look forward to your expression tonight." ”

Takmi, who was bending over and holding his throat and gasping, heard a pleasant and familiar voice, raised his head with difficulty, and saw Erina Nagikiri's gentle smile, and hurriedly stood up straight and shouted sorry, he was too nervous just now, and Jiang Yunfeng's unreasonable trouble, he didn't notice that Erina Nagikiri was sitting aside.

"Is Chef Takmi ready to start? I'm old, and I can't stand my legs for a long time. Chef Moha reminded in a self-deprecating way.

"I'm sorry to keep you waiting." Takmi, who was originally very nervous, was not nervous when Jiang Yunfeng made such a fuss, and returned to the handsome face that fascinated countless girls in Yuanyue, rolled up the sleeves of his chef's uniform and said, "So, let's get started." ”

Chef Moha tugged at the brim of his top hat, responded and began to work on his own. Rubbing olive oil on both sides of a one-kilogram steak with skin thick, Takmi took the salt and pepper shaker handed by his brother Isami and accidentally saw that Chef Moha didn't even have an assistant, so he asked, "Chef Moha, don't you bring any assistants?" ”

"Today, the restaurant is still open as normal, and the manpower in all positions is very tight, and everyone is so busy that I can't spare anyone to be my idle chef as an assistant." Chef Moha replied with self-pity as he used a hand-cranked grinder to grind a dozen kinds of spices into a fine powder.

Takmi thought for a moment and said to his brother Isami, "In that case, Isami, you go and rest first, and let me finish tonight's cooking alone." ”

Knowing her brother's temper, Isami nodded, immediately stopped what she was doing, washed off the oil on her hands in the sink, and left the cooking table.

"Strictly adhering to the principle of fairness, Chef Takmi is really chivalrous." Chef Moha, who was skinning the lamb's leg, said teasingly when he saw Isami leave.

"I just don't want someone to have an excuse to go around saying I'm bullying the elderly." Takmi glared at Jiang Yunfeng resentfully, and threw the steak in his hand smeared with olive oil sprinkled with sea salt and crushed black pepper into the striped frying pan as him.

Letting the steak sizzle in the frying pan, Takmi grabbed a few mints and a handful of parsley from the garnish basket and kneaded the two plants with his hands before cutting them into tiny pieces and putting them in a bowl.

The sound of the steak in the frying pan became dull, and Takmi put down the kitchen knife and picked up the steak with a fork to observe, the color of the fried side was charred and pleasant, and the fat layer between the skin and the meat continued to ooze out the beef to moisten the steak, making the caramel-colored steak with beautiful vertical stripes on the bottom of the frying pan look very juicy.

Turning the steak over and flattening it to continue frying, Takmi took a millet pepper and a few cloves of garlic from the side dish basket, chopped it with the skin and chili stalks, and put it with mint parsley in a small bowl, sprinkled with a pinch of sea salt, then poured in plenty of olive oil to stir all the ingredients into a sauce.

Squeezing in the juice of a whole lemon, Takmi tied up a small handful of rosemary with string to make a brush, dipping the sauce from the bowl and brushing the steak side up in the pan. The olive oil dripping from the sauce into the sizzling frying pan produces a lot of smoke, and the steak coated with sauce and spice crumbs is turned side down by the tacmmi.

A large amount of olive oil ignited as soon as it touched the bottom of the pot, and Takmi waved his hand indifferently to extinguish the flame in the pot and continued to brush the unbrushed side with the sauce. The smoke is getting thicker and thicker, and it is almost impossible to see the takmi in the oil smoke, but fortunately, the cooking location is outside, and if it were a restaurant kitchen, it is estimated that the fire alarm would have been triggered long ago.

Takmi squinted at the fumes and alternated the sauce for the steak over and over again. It wasn't until both sides of the steak were covered in sauce crumbs that Takmi stopped the bald rosemary brush, put down the bowl and replaced it with a fork, flipped the steak and pressed it hard to fry it on high heat.

The crumbs of spices on both sides began to char, and Takmi spread a layer of tin foil on the cutting board, turning off the stove and transferring the steak from the frying pan to the tin foil. Throw away the fork in your hand, take advantage of the high temperature of the steak, immediately pinch the four corners of the tin foil, wrap the steak tightly and put it on the cutting board to stand, this step is the step that must be experienced to fry the steak, called decanting the meat.

The steak chosen by Takmi was too thick, and the first few minutes of frying was not enough to make the steak reach the three ripeness he expected, so he wrapped the hot steak just out of the pan with tin foil, and used the good thermal conductivity of the tin foil combined with the temperature of the steak itself for secondary cooking, which also allowed the flavor and flavor of the sauce to further penetrate into the center of the steak.

Taking advantage of this free time, Takmi prepared four white porcelain plates, poured a spoonful of red wine condensed sauce on one side, picked up a rosemary brush and pulled it horizontally, and a bright red sunset streaked across the plate.

After the five-minute rest time has passed, uncover the tightly wrapped tin foil and transfer the steak to a cutting board. Takmi holds the steak with a fork in one hand and a kitchen knife in the other, cutting obliquely, the blade is like cutting butter, as if there is no resistance at all, the cut section can clearly see the dense texture of the beef, the outer ring of a layer of whitish beef is no more than two millimeters thick, and the center is still tender and ruddy.

Perfect for medium cooking!

Takmi cuts the whole steak with the sauce crumbs into one-centimetre-thick slices, then fan-shapes them in the middle of the plate, scoops a spoonful of the fried steak and drizzles the sauce over the beef, garnished with some fresh bright yellow lemon zest crumbs, and the dish is completed.

Picking up his plate and walking to the table, Takmi laid out his dishes one by one in front of the trio and said with his trademark confident smile, "Drink and taste my food, Tuscan-style fried steak." ”

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