Chapter 120

Steaks can be pan-fried or grilled, but the most effective way to make them tender on the inside and fragrant on the meat is to divide them into two sections. Mito Yu Mei was also made.

First of all, the steak must be fried on high heat for the first time, when the surface of the beef is dehydrated and hardened, a Maillard reaction occurs, the color changes to dark brown, and the aroma of frying is exuded, and the beef is turned over before it is browned, and the other side is also fried to dark brown. This stage is to create the flavor of the steak.

Secondly, it is to let the inside mature, and try not to make the temperature of the outside too high before hardening, resulting in a large difference in temperature between the surface and the inside of the meat. Roast in the oven at a low temperature so that the heat heats the meat steadily from all sides. This stage allows the internal temperature of the meat to become higher and the juices to seep out.

It may seem simple, but it can be a test of experience to make the best steak, and the time it takes to cook the steak varies depending on the height of the beef, the cooking utensils, and the size of the cooktop.

Moreover, the best ingredients are often made in the most modest ways. There are too many things mixed in, and if you don't cook well, it will affect the deliciousness of the top ingredients.

A5-grade black beef is one of the top ingredients. This kind of ingredient, Mito Yu Mei has not yet fully mastered the ability.

While Mito Yumei was seriously handling her steak, Zheng Shuanglong also began to make dishes. Walk up to the kitchen counter and roll up the long sleeves of your chef's suit.

Zheng Shuanglong wants to make Dongpo meat.

Dongpo meat, also known as rolling pork and braised pork, is a traditional famous dish of the Han nationality in the south of the Yangtze River, which belongs to Zhejiang cuisine and is stewed with pork. Its color, fragrance and taste are good, and it is deeply loved by people. Slow heat, less water, and more wine are the tricks to making this dish. Generally, it is a piece of about two inches of square shaped pork, half of which is fatty meat, half of which is lean meat, the entrance is fragrant and glutinous, fat but not greasy, with the aroma of wine, the color is red and bright, the taste is mellow and the juice is thick, crispy and the shape is not broken, it is very delicious.

According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty. The earliest birthplace of Dongpo meat is Xuzhou, Jiangsu. In 1080, Su Dongpo lived in Huangzhou, and because the local pigs were meaty, he came up with this method of eating meat.

Zhou Zizhi, a native of the Song Dynasty, recorded in "Zhupo Poems": "Dongpo likes pigs, and when he was in Huanggang, he tasted the opera and made "Pork Eating Poems": "Slow fire, less water, when the fire is enough, he is beautiful." Get up every day to make a bowl, and you can be full of your own family. Later, in 1085, Su Dongpo came back from Huangzhou, Changzhou, Dengzhou returned to the capital Kaifeng, served in the imperial court, not long after, was excluded, in 1089 asked to be transferred to Hangzhou Renzhizhou, which developed the experience of Huangzhou roast meat into the dish of Dongpo meat. As a Han delicacy, it was popular in Jiangsu and Zhejiang.

After learning from Akane Kubo that the meat used in Mito Yumei's halberd was top-quality black Wagyu beef, Zheng Shuanglong prepared to make this Dongpo meat to fight against the "top-quality meat" in Mito Yumei's mouth.

In the Middle Ages in Europe, pork and mutton were the meat of the common people, and beef was the high-end meat of the princes and nobles.

Isn't it interesting to use pork that represents the common people to overturn the beef that represents the nobility, and, most importantly, pork and beef should not be eaten together.

Zheng Shuanglong, who was thinking like this, used two boiling water pots to fill half a pot of water each, put it on the fire and boiled, and turned the heat to the maximum.

Take out the best rib meat from the ingredient box, scrape and clean, cut it into about one or two halves of square pieces of meat, wait for the water to boil, and boil it in a pot of boiling water for five minutes.

During the time when the meat was boiled in boiling water, Zheng Shuanglong quickly processed the ingredients and cut the green onions, ginger and other ingredients.

Take a large casserole, use a bamboo grate to cushion the bottom, first spread the cut green onion, put in the cut ginger pieces, and then neatly row the pork skin side down on it, add sugar, soy sauce, Shao wine, etc., and finally add the green onion knot, cover the pot, seal the side seam of the casserole with peach blossom paper, put it on the fire, cover and seal it after boiling, simmer it with a slight fire, close the end of the casserole away from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it in the steamer, and steam it for 30 minutes with a strong fire until the meat is crispy.

Boil over a high fire, simmer crispy over low heat, and then steam it with a strong fire until it is crispy and thorough, and soon, a piece of meat is crispy and the shape remains unchanged, and the Dongpo meat that is oily and not greasy and fragrant and glutinous in the entrance is thus completed.

Cut the broccoli of the side dish, wash it, boil it, remove it and put it on a plate.

In this way, in less than an hour, when Mito Yumei was about to cut the beef that had just been baked out of the oven, Zheng Shuanglong had already put the prepared Dongpo meat into a porcelain plate, so that Zheng Shuanglong had established the victory advantage of serving the dishes first.

The host Kawashima Rei paid attention to the progress of Zheng Shuanglong and Mito Yumei's cooking, and when she saw that Zheng Shuanglong had finished the cooking and even put it on the plate, in order to ensure that the food made by Zheng Shuanglong would not be cold due to the passage of time and lose its explosiveness.

When the time had not yet returned to zero, Kawashima Li walked to Zheng Shuanglong's side on the competition stage and asked softly, "Hello, Zheng Shuanglong, do you want to let the three judges taste your food first." ”

Looking at Rei Kawashima with a cute smile on her face, Zheng Shuanglong smiled gently and said, "No need, I think that Mito Yumei classmate is almost ready, not bad for more than ten minutes, thank you very much!" ”

"Well, so be it. I'll go back first. Kawashima Li, who was flashed by Zheng Shuanglong's gentle smile, said a few words with a slightly red face, and quickly returned to her position.

Fifteen minutes later, Mito Yumei finally finished her meal, a top-quality steak made with the tenderloin of A5 Kuroge Wagyu.

Seeing that both sides had finished cooking, Rei Kawashima jumped to the center of the competition table and said with a cute smile: "Okay, both sides have finished cooking, and now we will enter the final review stage, which contestant's dish is more delicious?" This will be handed over to our three judges! First of all, Zheng Shuanglong will serve the dishes. ”

While saying this, the director also cut the camera to Zheng Shuanglong and the two, and under the gaze of everyone, Zheng Shuanglong very steadily brought the Dongpo meat that had already been completed to the judging table.

In the judging process, the person who serves the dishes first has an advantage. The dishes that come first will be tasted first, and if the people who go up later, if they can't beat the former, the judges will subconsciously favor the first dish when they evaluate.

To put it more simply, after the judge has eaten a dish first, the hunger level will be reduced to a certain extent, which is a disadvantage for the person who serves the dish later.

This is the advantage of serving dishes first, but for Zheng Shuanglong, there is a more important place for this first dish.

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