Chapter 396 (1/2)

Last time, Zong Fuli came here to eat the dishes made by Li Taijun. After eating, she had a wonderful aftertaste. No, time has not passed. She took Lin Dong to eat again.

The name of this dish sounds very tall. It's called top filet Royal steak. It's said that it's specially prepared for royal family in Europe.

In addition, the cooking of this dish is also very complicated. Generally, only the Royal chef of Europe can do it. Li Taijun met a retired European royal cook by chance. It was said that Li Taijun had helped him a lot. In return, the Royal cook taught him how to make this top-grade filet mignon Royal steak He.

Later, Li Taijun also became a five-star chef of Michelin and the chef of Dixi international hotel. In fact, in the report, he also revealed that the cooking of this dish was too difficult. Many chefs ended up in failure because of the difficulty in doing so. The ingredients in this dish have already deterred many of the chefs who are trying to cook it.

First of all, we need the top-grade steak for Royal use. This alone makes many chefs sigh. The top-grade steak for Royal use can't be bought with money. How can ordinary chefs get it? As the main material of this dish, it can't be replaced at all. If it is replaced, it will lose its original delicious The retired Royal chef has something to do with it, so he can get a little food every year, but it costs a lot.

Other materials and accessories are not as scarce as the main materials, but they are not affordable for ordinary people. For example, the snow mushroom can only be found on the snow mountain with an altitude of 3000 meters, the deep-sea cyanobacteria that can be found in the deep sea, the sea salt in the dead sea, and the hundred year old Rosemary in the deep mountain, etc. each of them is a rare food material with high value.

As for the cooking steps, it is more complicated.

The first step is to take the frozen top-level filet steak out of the freezer. There is a point to be noted here. As long as the steak is in the frozen state, even if it is wrapped in vacuum, it should not be placed directly in water when de icing.

Frozen steak in water, it is easy because of water pressure, the water in the meat will be squeezed out, making the original sweet and juicy steak delicious.

If you put a frozen steak in a quick container at room temperature, it's OK to let it thaw naturally. Of course, if you put the steak in the freezer the night before, you can transfer it from the freezer to the freezer, and deicing is OK.

Many novice chefs who don't know this little skill will ruin the dish because of such a low-level mistake, but senior chefs generally don't have this situation.

After the top filet steak is de iced, it is necessary to massage the steak evenly with a small hammer specially used to knock the steak. However, the small hammer required in this step has high requirements, and the general meat hammer is not good.

It must be made of aseptic silver material, and the top-grade filet mignon can be pounded to the most appropriate level after being hammered for hundreds of times. In this way, the steak can be more chewy.

The second cooking step is to sprinkle sea salt from the Dead Sea on top of the pounded steak. This kind of sea salt has high precision and a little heat because it is immersed in the dead sea all the year round. This kind of sea salt can add a little bit of heat to the steak, which is of great help to those people with Yin deficiency.

The third step is to massage the steak with a silver hammer for hundreds of times after sprinkling Shanghai salt. Massage the steak evenly on both sides, and then put it into a special container to marinate for 30 minutes. The container must be in a vacuum sterile state.

The fourth step is to cut the necessary ingredients when the steak is marinated. Several ingredients should be treated with special methods. For example, the snow mushroom on the snow mountain with an altitude of more than 3000 meters lives in extreme cold since it matures from the growth stage. It is an extremely cold attribute, and the temperature should not be lower than - 10 degrees, otherwise it will lose the cold air and transport it In the process, they should be transported in incubators.