Dizzy, the delirious Onion-kun brothers were brutally split in half by Jiang Yunfeng. The section is pressed down on the cutting board, the Zwilling custom kitchen knife is parallel to the cutting board, cutting into the onion, the depth reaches the root, the first knife is over, it is pulled out, moved up a few millimeters, and then another knife, half an onion was cut by Jiang Yunfeng six horizontal cuts.

The kitchen knife rinses off the contaminated onion juice under the faucet to prevent irritation of the eyes, mouth and upper respiratory tract after volatilization, and does not wipe off the water droplets stained on the blade Jiang Yunfeng directly waved the knife to continue, on the one hand, the water source used on the Nagi Eri special plane is pure water that has undergone multiple treatments to reach the level of direct drinking, so there is no need to wipe it even if the kitchen knife is stained. On the other hand, Jiang Yunfeng deliberately did not wipe off the water droplets on the edge of the kitchen knife, also so that he would not be smoked and wept bitterly when he continued to cut onions.

Because the volatile irritants contained in onions are soluble in water, handling fresh onions with a kitchen knife stained with water can suppress the overflow of irritants. Of course, there are better ways to freeze the onions before cutting them, and the other is to put on a gas mask when cutting. Both of these methods can completely eradicate the hidden danger of crying and runny nose, and greatly improve the experience of cutting onions. The side effects are also very obvious, one is that it affects the taste of the onion very much after the freeze, because those irritating volatile substances are also the source of the umami of the onion, and the second is that it is very uncomfortable to wear a gas mask to cut vegetables and greatly affect the sight, in case you accidentally cut it to the hand and see the red, it is not good.

Zwilling custom patterned steel kitchen knife runs vertically through half an onion and all the knife marks that are horizontal on the cutting board, such a straight knife Jiang Yunfeng swung a total of ten knives. Finally, the kitchen knife is cut parallel to the head of the onion, and the parts that have been cut in the previous two times are directly broken into pieces of onion dices of the same size with the fall of the kitchen knife, and after cutting four and a half onions, all the useful parts are thrown away from the onion rhizomes, Jiang Yunfeng gets a large bowl of white onion dices.

Turn on the heat and heat the pan, wait for the pan to heat up, then add two large pieces of butter and let it melt. The butter began to bubble, Jiang Yunfeng poured a whole bowl of chopped onions into it, grabbed a handful of tender dill, cut it into small pieces of one inch long, and put it into the pan, held the pot handle in one hand and a large spoon in the other, mixed the two vegetables, sprinkled a certain amount of pepper and salt to extract the bottom taste, and continued to heat.

After continuous heating, the color of the chopped white onion began to become yellowish, the texture was also soft and transparent, a large amount of water overflowed and evaporated, making its volume also very shrinking, at the beginning of the full pot, now there is less than half a pot left, and the delicate dill is also soft, Jiang Yunfeng decisively caught the heat in the pan and continued to heat the ingredients to better stimulate the fragrance. Next is the time for the main ingredients, Jiang Yunfeng opened the door of the cold storage cabinet, and rows of all kinds of fresh poultry, meat and aquatic products were neatly placed inside, waiting to be taken by their owners, but unfortunately most of the fish and meat ingredients were hurriedly replaced before they could give full play to their charm on the table.

How many top-notch ingredients are wasted in such a large cold storage once a day? On this issue, Jiang Yunfeng, who was born in a poor family, suggested more than once: Even if Erina Nagi has assets that can't be spent in several lifetimes, there is no point in wasting, and it can save a little bit~ The arrogant Erina Nagi finally couldn't resist Jiang Yunfeng's pervasive broken thoughts like an old woman. For the first time, because of an outsider's suggestion, he changed his habit and ordered that when his special plane was not on a flight mission, no substances should be stored in the cold storage and food room, and the replaced ingredients would be sent to the local branch's restaurant for sale.

Picking two pieces of sirloin steak with perfect texture, Jiang Yunfeng unpacked the package and found that the steak was too thick, a full centimeter thick, and the thickness of the fried steak was just now, and if the thickness of the beef roll was made for half an hour, the heat had not penetrated into the center, let alone fried thoroughly, so the knife had to be changed.

The cutting board was turned over and the sirloin steak was up, Jiang Yunfeng took out the sharp knife from the knife holder, and divided the one-centimeter-thick sirloin steak horizontally into two steaks with a thickness of about five millimeters, and the two portions of sirloin became four servings, so that the amount of onion and dill in that pot was just enough.

Wash the knife and wipe the water stains back into the knife holder, Jiang Yunfeng took the used pepper and salt, and then found a bottle of garlic powder on the condiment shelf. The two seasonings are mixed in a two-to-one ratio and stirred to become an artifact-level all-purpose seasoning SPG (pepper, sea salt, garlic powder) full of western American flavor! Both sides of the steak were evenly smeared with this seasoning, Jiang Yunfeng pulled two pieces of film to clamp the steak, and then picked up the loose meat hammer and smashed it violently, until the steak sandwiched between the two layers of film was smashed from a palm width of five millimeters to nearly two palms wide, and the thickness was about three millimeters, and the remaining three steaks were processed together according to this method.

Uncover the film facing your side, take a few pieces of cheese slices and spread the beef patty with it, scoop up a spoonful of chopped onion and dill in the pan and evenly coat it flat, gently pinch the layer of the beef patty and roll it up, and roll the whole beef patty into an arm-thick beef roll with both hands, pull up the film at the bottom to wrap the beef roll tightly and twist it on both sides.

Four beef rolls of equal size, also tightly wrapped in plastic film, are sent to the refrigerator to be refrigerated at low temperatures, on the one hand, to allow the beef to absorb the marinade, and on the other hand, to use the low temperature to set the beef rolls, and to prevent the egg soak and flour from falling out when the breadcrumbs are over.

Taking advantage of the marinating time, Jiang Yunfeng found a relatively deep pot and poured half a pot of vegetable oil into it and heated it over high heat. As for why not pour it full, because it is necessary to consider that the oil level will rise when the beef rolls are put into the pot, if the oil in the pot is full, and when the beef rolls are in the pot, the hot oil will overflow the edge of the pot and flow to the stove, which will cause danger, especially on the luxury plane of Erina Nagikiri, Jiang Yunfeng must be more cautious, if he accidentally burns it and sells it, he can't afford to lose it.

The green smoke rising from the oil pan was discharged from the special machine by the specially designed exhaust device, Jiang Yunfeng knew that the oil temperature at this moment had reached his expected goal, took out the beef roll from the refrigerator, removed the outer plastic film, and the temperature close to zero firmly fixed the beef in the curly form without any signs of looseness. Roll the cornstarch together to absorb the moisture that seeps into the surface of the beef rolls during the marinating process, pat off the excess cornstarch, soak in the egg liquid, and then finely chopped breadcrumbs.

After a round of processing like this, Jiang Yunfeng did not roll the beef into the pot, but soaked it in the egg liquid again and then rolled a circle of breadcrumbs, the purpose of which was to increase the thickness of the fried clothes and enhance the crispy taste. The four beef rolls that had gone through a series of tosses were finally soaked in the hot oil and bubbling happily, Jiang Yunfeng didn't bother them anymore, but freed his hands to prepare the sauce.

Turn on the other stove, put a clean pan, put in a few small pieces of butter, melt it, pour in two large boxes of roasted yogurt with a golden color unique to Russia, stir evenly, dilute it with fresh milk, then sprinkle some crushed black pepper, knead the dried thyme, hang a little honey to balance the taste, Jiang Yunfeng tasted it, and sprinkled cornstarch while heating and stirring to adjust the viscosity of the sauce until he lifted the spoon and pulled out the filaments.

Half an hour later, the fried golden and crispy beef rolls left the pan, the kitchen paper absorbed the excess grease and let it cool for a while, and when you could grab it, you immediately started to put it on the plate. With a crisp click, the kitchen knife cut through the outer layer of fried clothes, and the resistance disappeared suddenly, and after a section, the beef roll of about a centimeter fell, and the beef showed a delicate pink color at the section, and the gravy with oil flowers was still bubbling out, and there were melted cheese and onion and dill sandwich in the sandwich.

Jiang Yunfeng seized the time not to let the delicacy pass, quickly cut four beef rolls, and placed them on the dinner plate one by one, and the thick yogurt sauce was poured from beginning to end. Next to the crispy beef roll, two crispy croissant breads are placed next to each other, and a lettuce leaf, a few small tomatoes and cucumber slices are placed on the side of the plate as decorations.

Jiang Yunfeng took a sip of his fingers stained with gravy and sauce, and couldn't help but praise his masterpiece "Perfect~!" ”

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