Chapter 396: ; This is too strong!

The last time Zong Fuli came here to eat the dishes made by Li Taijun, after eating, she let her have endless aftertastes. No, the time hasn’t passed for long, so she brought Lin Dong over to eat again.
The name of this dish sounds very big, it is called: Top Filet Royal Steak, which is said to be specially prepared for the royal family in Europe.
In addition, the recipe for this dish is also very complicated. Generally, only the royal chefs of Europe can use it. Li Taijun also met a retired European royal chef by chance. I heard that it was Li Taijun’s help. He gave him a big favor, and in return, the royal chef taught him the recipe of this top-quality royal fillet steak.
Later, Li Taijun also became a Michelin five-star chef with this dish, and also became the head chef of Dixi International Hotel. In fact, he also revealed the cooking of this dish in the report, but because the practice is too difficult, many chefs All ended in failure. The ingredients used in this dish have scared off many chefs who try to cook.
First of all, we need top-quality steaks for the royal royal family. This alone has made many chefs sigh. The top-quality steaks for the royal royal family are not necessarily the ingredients that can be bought with money. How can ordinary chefs get them? As the main ingredient of this dish, it cannot be replaced at all. If it is replaced, the original taste of this dish will be lost. Because Li Taijun has something to do with the retired royal chef, he can get some ingredients every year, but it is also expensive. The price.
Other materials and auxiliary materials are not as scarce as the main ingredients, but they are not affordable for ordinary people. For example, snow jade mushrooms are only found on snowy mountains at an altitude of 3,000 meters, and they can be found in the deep sea. The deep-sea sapphire algae, the sea salt in the Dead Sea, the century-old rosemary in the deep mountains, etc., are rare ingredients and extremely valuable.
As for the cooking steps, it is even more complicated.
The first step is to take the frozen top-quality filet steak out of the freezer. There is a point to note here. As long as the steak is frozen, even if it is wrapped in a vacuum, it should not be directly removed when deicing. Put it in the water.
After frozen steak is placed in water, it is easy to squeeze out the moisture in the meat due to the water pressure, which makes the original sweet and juicy steak delicious.
If you put the frozen steak in a quick container at room temperature and let it de-ice naturally, of course, if you put the steak in the freezer the night before, you can transfer the steak from the freezer to the refrigerator. It is also possible to withdraw the ice.
Many novice chefs who don't know this trick will ruin this dish because of such low-level small mistakes, but this is generally not the case for advanced chefs.
After the top-quality fillet steak is de-iced, you must massage the steak evenly with a small hammer that beats the steak. However, the small hammer required in this step has high requirements, and ordinary meat hammers are not enough.
It must be made of sterile silver material, and it has to be beaten hundreds of times to beat this top filet steak to the most appropriate level, and the steak will be more chewy.
The second cooking step is to sprinkle the dead sea salt on the steak after beating. This kind of sea salt is soaked in the Dead Sea all the year round. The salt has a high precision and a little bit of heat, which adds to the steak. Distributed anger is of great help to people with yin deficiency.
The third step is to massage the steak with a silver hammer for hundreds of times after sprinkling Shanghai salt. Both sides must be evenly massaged, and then marinated in a special container for 30 minutes. This container must be vacuum-free. The state of bacteria.
The fourth step is to cut the required ingredients when the steak is marinated. Some of the ingredients need to be processed in a special way. For example, the snowy jade mushrooms on the snowy mountains above 3,000 meters above sea level mature from the growth path. They all live in the extreme cold, and they are of the extreme cold attribute themselves, and the temperature cannot be lower than minus ten degrees, otherwise the cold will be lost, and they must be transported in an incubator during transportation.
Snow jade mushrooms can only be taken out of the incubator half an hour before being used. The longer the time is, the faster the coldness will disappear. After half an hour, it will completely lose its effect. As for Xueyu The effect of the mushroom is mainly to suppress the fire in the sea salt in the Dead Sea. When the two of them neutralize, the fire in the sea salt can be preserved intact, and the remaining cold can also be used to suppress the fire in the human body, like liver fire. It can be neutralized.
Because deep-sea cyanobacteria are on the bottom of the sea all year round and have never been exposed to sunlight, they have not been exposed to ultraviolet and infrared radiation. The pigments that are beneficial to the human body are retained, plus the unique taste of cyanobacteria. It can add a hint of ocean to the aroma of steak.
Finally, the rosemary in the deep mountains must be a hundred years old. If one year is less than a year, the refreshing aroma of rosemary is not mature enough, but if it is more than one year, the aroma of rosemary It will be thicker and smell a bit pungent. Only a century-old rosemary can make the juice of the top filet steak come out. Coupled with the aroma of rosemary, it can soothe one's spirits.
In addition to being used as an ingredient, it is more important that its aroma can last for a long time. Even if it is used in food, as long as the diners taste this dish, the aroma of rosemary will remain in the mouth for a long time. Rosemary also symbolizes loyalty. Many chefs use rosemary in foods that symbolize love.
Each of these ingredients has its own special way of using, as long as there is a slight mistake in it will destroy the original taste of the dish.
After all the ingredients are prepared and placed in different containers, it is easy to lose the original medicinal properties before they are put into the pot.
The fifth step is to pour high-quality olive oil into the iron pan and let the pan preheat, so that the temperature of the olive oil will rise before the steak is put into the pan. The surface of the steak can be cooked quickly due to the high temperature, forming a layer of skin to seal the internal gravy in the beef.
Put the steak in the pot and stir fry back and forth. Don't use sharp tools like knives and forks to stir fry during the stir fry. Use a pan or wooden spoon so that the skin on the surface of the steak will not be pierced. Broken, the gravy inside will not be lost.
When using steak in a steak restaurant, the shop or waiter will ask you how much cooked steak you want. In this case, how should you answer? First of all, we must understand the so-called maturity of steak.
It turns out that steaks can be distinguished according to the degree of maturity of the province, for example, one half-ripe, three-point ripe, half-ripe, and full ripeness.
The half-cooked steak is almost raw, bloody, and the raw steak is juicy and has the original beef flavor, but the first time eater can't help but be intimidated. The fully cooked steak is brown and almost cooked.
Most of the diners only eat steaks that are half-to-eighth cooked, the surface is browned, and the center is half-cooked.
This dish is almost done here, except that the ingredients needed are a bit hard to find, because the previous steps are more complicated, and after these complicated cooking steps
After the first step, the remaining steps are almost the same as ordinary steak making.
For half-ripe steaks, it’s best to control the oil temperature at about 150 degrees, so that the gravy can be quickly sealed and preserved. After stirring on both sides evenly, it can be served when it feels half-ripe. It’s up.
In the last step, the olive oil left in the pan is used to fry the steak. At the same time, the olive oil also has the flavor of the steak. At this time, fry the ingredients together with a low fire. After sprinkling with ordinary salt, you can also serve it on the plate. edible.
After all, the real difficulty of this dish lies in the difficulty of finding the ingredients and the basic skills of the chef.
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