I use krypton gold to become stronger in the world of Shoji

After more than half an hour, Caibo and Kohei finished the meal at hand almost at the same time.

Smelling the amazing aroma emanating from Sojin cuisine, Seiichiro Seiba lost his mind for a short time.

It's such an amazing fragrance, this is really a dish made by Chuangzhen?

Caibo took a look at the dishes made by Chuangzhen, and suddenly, he was startled.

It is as bright as rose gold, and it has an amazing fragrance......

This dish is amazing!!

While Caibo was looking at Sojin cuisine, Kohei was also looking at the old man's cuisine.

"Rum beef stew"

"Scent: S+

"Taste: S+

"Appearance: S+

"Overall Grade: S+

It's really an old man, this level is really strong!

If the old man is given enough time, he will break through to become an SS-level chef, and there must be a lot of hope!!

It's just a pity that today, you're going to lose!!

Kohei smiled and brought the food to the table.

The friends can't wait to surround them.

"Wow, what an amazing fragrance, just a sip of it, and I can't help but salivate it!"

"Is this roast pork belly?? How can it be so beautiful!! This bright and attractive soup seems to be more beautiful than dye...... Is this honey concocted?"

"Senior Caibo's cooking is also amazing, is this a red wine beef stew?? As soon as I smell this fragrance, I have a feeling of appetite!!"

"Chuangzhen and Caibo seniors, they are so strong!!!"

Hearing everyone's incessant approval, Mrs. Wenxu said with a smile:

"Let's try them all!!"

"Thanks for the hospitality, I'm going!!"

Yoshino's little girl said excitedly, and then she couldn't wait to pick up the chopsticks, she picked up the rum beef stew made by Caibo and put it in her mouth.

Suddenly, the little girl's eyes lit up.

"It's delicious!!"

"Hmm.... He really deserves to be the father of Kohei."

"It's obviously frozen beef, but it's not processed in a single bit, and the taste is also one to one!!"

"With every bite, the rich soup full of rum flavor will flow out of the beef, and people will feel like their tongues are going to be paralyzed!!"

Not only Yoshino, but everyone else was also impressed by this rum beef stew made by Caibo.

Daigo Aoki: "Even if you have beef with a thick broth, what makes me even more excited is the strange aroma that is not there....... Not... It's a bit like the heart-warming feeling of first love!!"

"This tastes amazing!!"

Yi Sehui also ate a piece of beef, and then praised it sincerely:

"It's really worthy of Caibo's predecessors, this skill that can control the freedom of ingredients at will is really incomparable to us now!"

There is an essential difference between frozen beef and fresh beef.

The frozen collection of beef, the meat will contain a lot of excess water, no matter how it is cooked, the taste will be reduced, and this showdown can not give Caibo enough time to naturally freeze the beef, so everyone will be shocked and emotional,

With such an amazing texture and taste, how did Senior Caibo do it in such a short period of time?

Seiichiro Caiba smiled, and then said:

"When I used to run my restaurant, most of the beef was bought and refrigerated in advance, and in order to give diners a fresher taste, I would mark the whole beef with a tic-tac-toe knife before stewing the beef, which was actually to fry the beef. "

"Can beef also be pan-fried?"

"Well, but you have to pay great attention to the heat, once fried, the surface of the beef will become very crispy, which will affect the taste of the stewed beef, so the pan-fried must ensure that the surface of the beef changes are controlled to the minimum, so it is best not to use oil for frying!"

"You don't need oil to fry it?

Hearing Caibo's words, everyone was shocked.

Seeing everyone's surprised expressions, Caibo explained with a smile:

"Yes, dry frying, or frying with a small amount of red wine, you can do it, this dish, in order to release the excess water in the frozen beef, I adopted the dry frying method, the tic-tac-toe knife, just so that the moisture of the beef can volatilize faster due to the high temperature...... If you want to make a similar dish in the future, you must pay attention to the heat, if the temperature is too low or too high, then the dish will not be any better!!"

Hearing Senior Caibo's words, everyone fell into deep thought.

The more I thought about it, the more shocked everyone felt.

Sometimes a dish is not only about seasoning, but also about how the ingredients are handled.

And this rum beef stew let everyone see, what is the amazing treatment,

Dry frying of beef not only releases excess moisture in the meat, but also ensures that the taste of the beef is minimized..........

Is this the strength of the second seat of the former Ten Masters?

It's amazing!!

Ryoko Sakaki spoke:

"So, Mr. Caibo, in addition to the aroma of rum, I also felt another delicious taste...... Just like Daigo Aoki just described, this trace of fragrance mixed with it really gives people a wonderful feeling of heartbeat!! what is this!"

"Oh, that's what you say!!That's the smell of pirate grass!!"

"Pirate grass??what's that??"

Yoshino Yuhime looked at everyone with a confused expression,

found that everyone also had a confused expression.

And Marui Zenji, who really deserves to be the encyclopedia prince of the culinary world, lifted his glasses and explained:

"It's daylily!!"

"The flowers that bloom are very similar to the hats of pirates walking on the sea in the seventeenth and eighteenth centuries, so in many parts of Europe, daylilies are called pirate grass!"

"But as far as I know, daylilies are not an ingredient, but their buds are edible, which is what we know as daylily!! It doesn't feel like daylily ........!"

Feilu reminds you: three things to read - collection and recommendation