Shokugeki: Start with an izakaya, making everyone cry

moonlight.

Tenderness spills into the quaint window frames.

A corner of the room was coated with a faint golden glow.

And in this soft and slightly warm light, there sits a girl with long golden hair.

Her hair seemed to be specially dyed by the moonlight, sparkling with a delicate and warm luster, gently falling to her waist, swaying gently in the wind, with a bit of inadvertent laziness and elegance!

She was wearing a simple yet exquisite white long dress, the hem of which swayed gently as she occasionally adjusted her sitting position.

Ah!

Very beautiful.

It is as beautiful as a newly blossoming white lotus, blooming quietly in this quiet time.

His face was delicate, with a hint of longing hidden between his eyebrows. His eyes, which seemed to be able to speak, looked out the window from time to time, as if they were penetrating layers of clouds, trying to find that figure.

now.

Erina is the commander-in-chief of Totsuki.

I am recalling Zhang Fan’s majestic appearance between the moon and sky!

The "Eight Demon-Breaking Formations" dish he made surpassed Cai Bo Chaoyang's high-end sashimi. Even now, she is still very excited when she thinks about it!

"oops."

"I don't know, how is Feisha's new dish going?"

Finally, Erina came back to her senses, patted her head lightly, then got up and went to a kitchen.

……

Steak is one of the most common foods in Western cuisine, and its cooking methods are mainly frying and grilling.

Long ago, pork and mutton were the meats consumed by common people, while beef was the high-end meat consumed by the nobility. Nowadays, with the development of society, beef has gradually entered the lives of ordinary people.

Especially in European and American countries, it is commonplace, and the amount of beef consumed every year is simply astronomical.

at this time.

It can be seen that Feishazi mainly uses frying and grilling.

sizzle...

As the internal temperature rises.

The steak is now fried until it is greasy.

The fragrant butter, when heated, starts to make a sizzling sound.

In order to make the inside of the meat mature, try to keep the temperature of the outside, which is previously hardened, not too high. Doing so will completely lead to a huge temperature difference between the inside and outside of the meat.

Then, Feishazi's eyes tightened and he looked extremely serious, not willing to be careless at all. He started to fry the dumplings in the original pan on low heat, turning them over every minute.

Allow the heat to slowly enter the beef, and as a result, the temperature inside the meat will rise and juice will seep out.

……

Fillet.

It is a piece of beef tenderloin taken from the rump and psoas muscles of the cow.

This is the softest part of the cow, best suited for frying or grilling, and also for making steaks.

At the same time, frying and grilling are also the most suitable.

It is not necessarily the most expensive beef that determines the best part to choose. It also depends on the cooking method, such as:

The tender shoulder of beef is firm and tender, and has a good taste regardless of thickness. In addition to being used as steak, it can also be used as hot pot slices, or roasted or fried meat...

Especially the part after the middle, which has the most fat. If it is handled well, the taste will not be inferior to beef ribs.

Look at those pieces of steak.

Erina, who was already standing behind Hisako, was slightly thoughtful.

Obviously, the fillet steak placed in front of him, which was cut by Feishazi himself, can be felt from the appearance that the meat is smooth and mellow, fat but not greasy, and it tastes soft and mellow.

If you can take a bite and chew a piece, when your mouth is full of oil, you will definitely feel that it is not greasy at all.

……

no doubt.

The fillet steak at Xinhu Feishazi is absolutely top-notch.

The meat is soft, with plenty of tendons and fat, making it easier to digest. The beef is tender, with fat evenly distributed on the meat chunks. It smells tender and fragrant without any grassy smell, and with a sizzling sound, you can smell the aroma of butter.

When I smell it, it smells so good!

Unexpectedly, even now Feishazi's cooking skills have improved so much.

Although she had not eaten this fillet steak yet, Erina could still feel the aroma of the beef just from the wafting aroma, and she was carefully thinking that at this time, Hisako might have the strength of one of the top ten!

have to say.

Such a growth rate is absolutely astonishing.

Simultaneously.

What surprised Erina was that Hisako in front of her was much more serious than ever before.

……

Original cut steak.

Generally speaking, there is one characteristic, that is:

You can't have both tenderness and fragrance. The chewier the steak is, the more fragrant it is, and vice versa.

A piece of beef that is cooked by frying or grilling until it is cooked on the outside and raw on the inside. You can taste the original flavor that is different from other types of meat. This is called steak.

This simplest method can highlight the highest nutritional value of beef.

Not only that.

Beef is divided into different grades.

Generally speaking, the bigger the cow, the higher the grade of the beef and the more popular the steak.

There are many factors that affect the tenderness of steak. In addition to the age of the cow, there are also factors such as the distribution of fat, feeding methods, type of cattle, cooking techniques, cutting against the grain, and removing or breaking tendons.

Sirloin and fillet are at two extremes. One is the toughest and you can clearly feel the tendons when eating it.

One is the most tender, and when it is rare or medium-rare, it feels like it melts in your mouth.

Sirloin steak.

This is the sirloin, and it's easy to tell by its appearance and taste.

In terms of appearance, there is a circle of white tendons on the outside of the meat. In terms of taste, it is hard and chewy. And because of the relatively high fat content, you can clearly feel the oil in the meat when you chew it after it cools down.

As for... fillet, it is the most tender meat on the beef spine.

There is almost no fat in it and the taste is also excellent. Because the meat is the most tender, it can be cooked medium-rare or medium-rare.

……

After a while.

For the dish, first fry the fillet steak to your preferred doneness and place it on the main dish plate. Then take out a little olive oil and sauté chopped onion and mushroom slices. After the mushrooms are softened, pour in a little white wine.

After the white wine evaporates, it emits a light wine aroma, and then add fresh cream.

Then, concentrate it to a semi-thick level, season it appropriately to make a sauce, and pour it on the steak.

in this way,

A plate of super-large filet mignon is ready.

"It's...finished?"

Erina spoke up as she looked at the very large and generous plate of filet steak in front of her.

"what!"

"Miss, when did you come?"

The sudden sound obviously startled Feishazi.

Afterwards, she smiled more, lowered her head, and said, "Miss, I specially made a super large portion, please try it!"

There was excitement and anticipation in Feishazi's words.

"it is good."

"I'm not welcome."

So, Erina began to pick up the knife and fork impatiently, cut the steak, and started eating.

Arata Hisako next to her just looked at her quietly.

……

Taste, pure and elegant.

It exudes a light original beef aroma without too much interference from other odors.

After careful cooking, especially frying and grilling, a golden crust will form on the surface of the steak. This slightly crispy and slightly caramelized crust forms a sharp contrast with the tender meat inside!

When the tip of the knife gently cuts through the tempting skin.

What came into view was the pink, juicy flesh, which seemed to be telling Erina of its extraordinary quality.

As soon as you take the first bite, you can feel the delicateness and softness of the meat. It melts on the tip of your tongue almost without chewing, releasing a rich meaty aroma and delicious juice.

This ultimate tenderness, coupled with the perfect distribution of fat, makes fillet steak a great taste experience!

Tiny bombs explode on the tip of the tongue.

The taste of rich beef and sauce burst out suddenly, rushing from the tip of the tongue all the way to the forehead. In an instant, the face is covered with sweat and the fragrance fills the lips.

"Ok?"

The next moment, Erina was stunned.

Fillet is generally the most expensive part of the whole cow. Because of this characteristic, it is known as the three musketeers of steak together with eye steak and sirloin.

Just from the first bite, you can feel the tenderness and deliciousness of the meat. The meat of fillet steak is wrapped in the abdominal cavity of the cow. The muscles do not move vigorously, so the muscle fibers are quite delicate and the fat content is low.

Therefore, it is the absolute ace among steaks.

“So… so tender!”

Erina, who had just taken a bite, was completely surprised.

Just as I tore off a small piece of fillet steak with my teeth, all the beef juice sprayed out at once.

The aroma of beef quickly spreads in the mouth, catching people off guard.

The fillet steak in front of you is not too thick, but not too thin either. The thickness of the whole piece is about 2cm.

However, that's the thickness.

It tastes extremely tender, and when you take a bite, it feels as thin as paper.

With a gentle bite, the fillet steak is completely in your mouth.

Good steak.

There is definitely a difference from ordinary steak.

The difference lies in:

Taste!

Taste!

……

The taste and texture of beef must be the source of everything.

The meat is cut from the tenderest part of the beef spine. It has a large head and a small tail and is low in fat, making it suitable for medium-rare cooking. The sweet gravy, once sprayed out, can cause an extremely strong shock.

And that’s the magic of filet mignon.

In reality, it’s just the sauce that makes the difference in the flavor of the steak.

A piece of steak without any sauce is enough to shock your taste buds.

As a supporting sauce, its combination with steak is also based on personal preference, and often produces surprising results.

then.

In the second bite, Erina dipped some sauce!

This sauce is French Bernardine sauce and Hollandaise sauce. This sauce is made by mixing egg yolks with butter, lemon juice, and some white vinegar.

Although the ingredients are a bit simple, you have to know that Erina is a person with a divine tongue. She is extremely good at and precise when it comes to taste.

So, this little dish of sauce.

The feeling she had when she ate it was simply that the taste was rich and hearty.

Of course, if you eat it carefully, you can still taste a slightly sour taste.

But it goes extremely well with fillet steak. The two different flavors blend together perfectly.

therefore.

Erina didn't move at all.

At this moment, all I could think about was the taste of fillet steak.

……

Such filet mignon.

Whether it is the selection of beef, the control of heat, the preparation of sauce, or the control of taste.

It is obvious that the taste is very precise. It is not an exaggeration to say that there is no flaw at all. No matter how many bites you eat or how carefully you taste it, you still cannot find any shortcomings of the fillet steak.

Perhaps there is nothing perfect in this world.

However, the fillet steak in front of her was absolutely perfect. Even Erina, who possessed the talent of the divine tongue, felt somewhat satisfied.

As the saying goes:

"Red wine goes with red meat, and white wine goes with white meat."

This sentence is the golden rule in food and wine pairing!

basically.

You can never go wrong pairing steak with red wine.

Generally speaking, professional gourmets and sommeliers all focus on getting the best pairing from subtle changes.

They will choose red wine that matches the steak according to its texture and doneness. After years of development, people have discovered that pairing red wine with steak is definitely a complex art.

At the same time, he is good at medicinal food and the blending of various ingredients. In this regard, Feishazi is even more skilled!

Well known.

The tannins in red wine will.

It combines with the protein in the steak to reduce the greasiness and give the steak a unique flavor.

In turn, the fat and protein in the steak can weaken the dryness of the tannins in the wine, making the fruit flavor of the wine more prominent.

So, under this reaction.

The more you chew filet steak, the more delicious it becomes, and the more you eat it, the hungrier you become.

……

stunned.

Erina continued to ponder.

She stared straight at the heart of the fillet steak and already had different thoughts in mind.

"Miss, how does it taste?"

Feishazi blinked and asked expectantly.

“It’s improved a lot.”

Erina picked up the knife very gracefully and cut a small piece of fillet steak. Then she used a small fork to pick up a small bite of steak and continued to eat.

Then she turned and said to Feishazi.

...

In an environment like Totsuki Academy, competition is everywhere.

Hisako Arato is constantly inspired and challenged in competition with her classmates, seniors and rivals, which motivates her to work harder to improve herself.

and.

As Erina's secretary.

She would also be more or less enlightened and influenced by Erina.

This kind of guidance and help will undoubtedly help her avoid many detours on the cooking road. At the same time, she has benefited a lot from the communication and cooperation with Erina.

Of course.

It is also important to have firm beliefs.

From the beginning to the end, Hisako Arato believed that she could become an excellent cook and a master of medicinal cuisine who could assist Erina!

This belief indeed played an important supporting role when she faced difficulties and challenges.

Especially during the autumn trials, her disastrous defeat made her realize that she should maintain a positive attitude, face various challenges and difficulties in life, and cheer up again!