While everyone was still immersed in the intoxicating taste of the peculiar colors of the butter beef on the first plate, Brother Salt brought out the next hard dish, which was also his famous work on the Internet - Ottoman Tomahawk Steak. Unlike the tomahawk steak cooked in Western cuisine such as French or Italian, Brother Salt's famous work is a golden tomahawk left out of the fairy tale "One Thousand and One Nights", which makes diners feel as if they have the key to unlock the treasure house of Ali Baba and the Forty Thieves.

Brother Salt picked up the tomahawk steak on the oak board and showed it to the audience, a long beef rib connected to a rib with a thickness of two fingers and a weight of nearly a kilogram. Both sides of the steak are grilled with a grid pattern, and there is a beautiful caramel color and caramel material glazed transparency.

After the presentation, Brother Salt now lays the steak flat on the oak board, pulls out his usual Arabic scimitar-style kitchen knife, and carefully slices down a piece of charred beef that clings to the ribs of the cow. After the essence was removed, the remaining part of the salt brother was not so gentle, lifting the rib blade and sliding roughly, cutting the whole steak from the rib cage 'cruelly'.

The knife struck the oak board to cancel the backswing, and Brother Salt threw aside the rib strands of the bare rod at random, holding down the steak with one hand and slicing it with the other hand. The half-squatting body also followed the movement of the blade, and an inexplicable commotion infected the surrounding diners, and many people took out their mobile phones to witness and record the coquettish posture of Brother Salt.

The sliced steak tops over like dominoes with the back of the knife, the flour of the cut contrasts with the burnt exterior, and the steaming red gravy flows on the oak planks. Salt Grabs a handful of rose salt, spills it on the steaming steak with his signature motion, and then picks up a slice with an Arabic scimitar in his hand and delivers it to Erina Nagikiri.

Erina Nagikiri raised the plate to greet her, but Brother Sayan raised her scimitar, and this embarrassing situation made Erina Nagi a little confused. However, it quickly became clear that this may be the same as Turkish ice cream, which is a local table custom. After listening to the whisper of Shinto Scarlet Sand, Erina Nagikiri smiled and put down the tableware in her hand, stretched out her jade neck and lips to greet her.

The onlookers in the restaurant were boiling, and many locals were slapping their hands on the table in cheers, and knife tip feeding is the highest courtesy in the Arabic tradition, expressing the highest respect for the chef. A miraculous smile appeared on his face after a night of coldness, and the steak was placed into Erina Nagi's slightly open mouth, and the cheers in the restaurant reached its peak, and many local diners drew their Arabilitars from their waists and sang traditional blessing songs.

Erina Nagiri, who was holding half of the steak, ate the whole steak into her mouth, but it was too large to fill her small mouth, and it was a little difficult to chew. The steak is grilled to perfection! It's not a few maturations in the traditional sense, but Brother Salt has controlled the maturity of the steak to half a unit.

The steak is marinated in the early stage to fully absorb the flavor, and the yellow mustard is smeared before serving on the grill to add a slightly spicy flavor to the steak. Precise fire control grills the sugar in the yellow mustard until it is caramelized and locks in the juices inside until it is cut. The final rose salt gives the steak a pleasantly chewy graininess.

Although the control of the heat during the cooking process was impeccable, the flavor of the spices was too strong for the chef to show off his skills, and Erina Nagikiri felt that it was too salty. Maybe that's what the locals taste? Erina Nagikiri, who swallowed the steak, applauded politely.

Brother Sayan took out a white handkerchief and shook it open to wipe his beloved scimitar, then put down the tip of the knife wrapped in the handkerchief and went straight to Erina Nagikiri. The meaning is self-evident~ Brother Sayan knew the true identity of Erina Nagikiri, and challenged him on the spot.

"Interesting! I took the challenge! ~" Jiang Yunfeng and Xingping Chuangzhen stood up at the same time and accepted the challenge proposed by Brother Sayan in unison. The two were stunned and looked at each other for a short period of silence, and then began to understand and reason, trying to fool each other into giving up.

"Shut up! Sit it all down for me! ”

Jiang Yunfeng and Xingping Chuangzhen, who were still entangled, were shocked, and obediently touched their noses and sat back in their positions. Putting down the napkin that wiped the grease stains on the corners of her mouth, Erina Nagikiri stood up and looked directly at Brother Sayan, and said gently, "To express your gratitude for showing me the superb cooking skills, I accepted this challenge!" Is it okay to use ingredients from your store? ”

Brother Sayan nodded indifferently and made a gesture of please, meaning that as long as the ingredients and utensils in the store are available, you can take them.

"The process of preparing the dishes I'm going to present is a bit cumbersome, and it will take me too long to do it alone, so I'll need an assistant..."Erina Nagikiri looked back, and everyone looked at her with starry eyes, and it was hard to decide for a moment. However, considering that flour will be used in the production process of his own cooking, the assistant must have a deep foundation in white cases, and there is only one qualified candidate on the spot.

Erina, who had no choice, pointed at Jiang Yunfeng helplessly and said, "Come here and help~ Don't look at it!" That's you! ”

Jiang Yunfeng pointed to his nose in disbelief, and then got up happily and left the table, and during the period, he did not forget to throw a provocative look at Kohei Sojina who was unconvinced, and then followed Erina Nagi to the open kitchen. In order to be able to concentrate on appreciating Erina's cooking skills, the willful and individualistic Brother Salt specially asked people to place a sign at the door that was temporarily closed.

Walking around in front of the dazzling meat cabinet, Erina Nagi pointed towards the target, Jiang Yunfeng stepped forward and opened the cabinet door to take out the beef and present it to him. This is a high-quality beef filet, Erina Nagikiri rolled up her sleeves and identified this cow filet that was selected by herself by touching, and the touch was the same as imagined before agreeing to let Jiang Yunfeng take it back to the cooking table.

"Porcini mushrooms, morels, white truffles, and Mongolian mushrooms are all four kinds of mushrooms, and some flour is brought back." Erina Nagikiri ordered her loose hair to be tied into a ponytail that made it easy to move, and took out a sharp kitchen knife and began to correct the entire Ushifiri.

By the time Jiang Yunfeng had found all the ingredients in a basket and brought them back, Erina Nagi had already pinched the head and tail of the whole beef filet, removing all the fascia on the surface and the parts of the meat that were not tender enough, revealing the well-proportioned lean meat. Still not satisfied with the result, her little hand measured the little Ox Fili that was left, and finally cut off a section of Fiflet about fifteen centimeters in length in the middle of the section.

Jiang Yunfeng, who thought that the selection stage would be over, once again underestimated Erina Nagikiri's strict requirements for ingredients, and Erina Nagikiri once again staged the picky screening of the Hokkaido United's halberd, and the poor surviving cow Fili, who was already small, was ruthlessly stripped of the outer layer, leaving only the most central part.

Put on the electronic weighing pan, the degree shows that this section of the cow filet that has been rigorously screened and only has the thickness of an egg, only 200 grams, at first a whole four-kilogram cow filet finally got in and out of the magic eye only 200 grams, and the rest is all waste!

"I've taken all the ingredients, anyway~ Miss, you choose the ingredients so carefully, what kind of dishes are you going to make?" Jiang Yunfeng watched distressedly as the piled up Niu Feili waste was pushed into the trash can.

Erina Nagikiri was satisfied with the grather's removal of the beef filet from the weighing pan and replied with a slight smile, "It's just a very simple and homely steak of Wellington." ”