Beef stewed with burgundy red wine.

In the plot of the Spirit of Eater, Yukihiro Yukihiro Masao made a beef stewed with Yukihiro red wine in his first class, which made the teacher Roland Chapel, who was not smiling, highly praised.

Actually, this is a home-cooked French dish.

In fixed recipes, there are actually many ways to stew beef with burgundy red wine, depending on the chef's performance.

Does Xia Yu make beef stewed with burgundy red wine?

If it is other Western food, you must have a big question mark.

However, when the burgundy red wine was stewed with beef, when the drama "Food Spirit" was popular, Xia Yu, as a hands-on foodie, naturally found the recipe appendix of the comic and studied it hard for a long time.

What’s even more frustrating is that the stewed beef stewed with burgundy wine made according to the comics was not good, and it could even be evaluated as poor. At that time, Xia Yu thought about it day and night, and finally grasped a key missing point in the comic recipe:

No honey!

Later, by chance, I heard about a French 2009 movie "Julie and Julia" from a fellow anime and food. I referred to the description of a large number of French cuisine in the movie to successfully restore a real burgundy red wine beef stewed with the taste.

"Are all the ingredients ready..."

After cleaning his hands, wearing an apron and a kitchen hat, and completing the most basic etiquette of a chef, Xia Yu looked at the kitchen counter in the Western restaurant.

Two large pieces of thawed beef, which is the staple food.

"【Beef Shoulder】, excellent quality, freezing time is 8 hours and 56 minutes, fresh."

When the beef is in contact with hands, the chef system provides information on the identification of ingredients, green quality.

"Beef shoulder? Not bad. The meat in this position has fine fiber and a smooth texture. It is suitable for stewing, grilling, braising and cooking curry." Xia Yu murmured to himself, his eyes swept over other ingredients, "It's time to start!"

Bang!

A large piece of beef was thrown on the chopping board. Xia Yu chose the sharpest kitchen knife on the kitchen counter knife stand. He pinched the section between the hilt and the blade with his index finger, middle finger and big thumb, and three fingers. He took a slow breath twice, and raised his hand and fell!

The two chefs and chef Xia Zhiqiu saw only silver light flashing, and the beef on the chopping board did not seem to change at all.

But Xia Yu's movements did not stop, and his right hand kept rising and falling, which was very regular, as if he was directing an orchestra, with the knife colliding with the chopping board, and the sound was so pleasant.

Chef Xiazhiqiu's expression changed.

He obviously remembered something and stared at Xia Yu who was dealing with beef seriously. "...This knife skill...is he a student of Yuanyue?"

What made him care was that Xia Yu had a strange way of holding the knife.

After staring at Xia Yu, he finished processing the two large pieces of thick beef, Chef Xia Zhiqiu became even more confused.

Among Yuanyue’s middle and higher education students, there may be geniuses who have this skill in sword skills. However, this young man has the aura of chefs that seems to have been in charge for many years, calm and elegant, which is not available to students who are still in the greenhouse, and is unique!

At this moment, Chef Xia Zhiqiu felt ashamed and remembered.

Since Xia Yu treated the ingredients, this kitchen seemed to have changed hands, and he could only become a chef watching.

I remember that he was also the pride of the cuisine school at that time, but Yuanyue’s competition was too cruel and there were very few graduates every year. He was eliminated in the second year of the Higher Education Department and was judged to have no talent for chefs.

"alright!"

After processing two large pieces of beef in one breath, Xia Yu turned to bacon strips and cut them into very neat pieces of meat.

Next, throw the bacon strips of equal size into the pot and steam them. Xia Yu turned on the gas stove and glanced at it, and then said without looking back: "Please help me get the kitchen paper..."

Chef Xia Zhiqiu quickly handed over the rolled kitchen paper.

Moisture is a taboo in beef cooking, so the cut beef pieces must be squeezed dry. At this time, kitchen paper comes in handy. Xia Yu's expression is serious, constantly pulling out kitchen paper, wrapping pieces of beef, and repeatedly squeezed.

But after all, it was a ingredient for six people, and one person couldn't handle it. So Xia Yu glanced at Chef Xiazhiqiu next to him, and there were two other young chefs, "Let's help together!"

After the beef was removed, there were still many side dishes on the kitchen counter that had not been processed, such as carrots, mushrooms, parsley, and Xia Yu handed over the washing and cutting of the side dishes to Chef Xia Zhiqiu. He took a frying pan, heated the pan and added olive oil to start frying the bacon cubes that were picked up from the cooking pan.

The bacon was frying until browned, and Xia Yu silently counted the time of frying, accurate to every second.

Taking away the bacon, the bacon frying lard left in the pan, and the fire in the gas stove was still burning. Xia Yu skillfully grabbed pieces of water-removed beef with kitchen utensils and put them in the pan to fry.

With the sound of deep-fried, Xia Yu rolled the beef pieces, making each side of the beef turn beautifully dark brown.

When it becomes dark brown, it means it is ready to be cooked.

Temporarily put the fried beef pieces aside, Xia Yu reached out to the kitchen counter next to him, "Cutted carrots and large onions!"

A young man helped the kitchen hurriedly handed over the vegetable basket.

There is still some oil left in the wok, so there is no need to add oil. The vegetable basket is tilted and the carrots and large onions are thrown into the pot and stir-fry. It is not too cooked. When the side dish is worn with a layer of golden shiny coat, it can be taken out of the pot.

Xia Yu poured carrots and large onions into the prepared cast iron stew pot, and then dark brown beef, add salt and black pepper. The specific dosage depends on the chef's grasp.

The two chefs opened their eyes wide.

"Hey, is it really okay for him to add salt and pepper like this?" A chef was worried when he saw Xia Yu pick it up easily.

"I think it's okay!" His companion looked at Xia Yu's busy back, but his face was full of admiration and envy, "He is Yuanyue's student, right? He is indeed a talented person..."

Thinking that he had learned the cooking skills for several years and was still a helper and could not take the initiative, the young man lowered his head and held his fists and looked unwilling to admit defeat.

After salt and pepper, it is a relatively important process.

flour!

Xia Yu held a handful of flour in his hand and carefully sprinkled it on the beef and ingredients in the pot, forming a white dough dress, locking the moisture of the beef and increasing the consistency of the soup.

Don’t need to be too much flour, just sprinkle it gently, and then stir.

"drop"

The oven has been preheated to about 230 degrees. The cast iron pot is not covered. Put it in the oven and heat it for 4 minutes before taking it out. Then sprinkle the flour and bake it for another 4 minutes.

The second time I took out the cast iron pot from the oven, a strong fragrance filled the kitchen.

But the cooking has not been completed.

Various ingredients, parsley, crushed bay leaves, thyme...
Chapter completed!