The Invincible God of Cooking

Far Moon Gakuen, a certain cooking classroom.

Fang Lin and Tian Suohui encountered a difficulty, the beef they stewed was sprinkled with salt, so that the beef could not be used at all.

If you re-stew the beef and prepare the sauce to allow the flavor to penetrate the beef, this time starts at least an hour, which is also the fastest speed.

Otherwise, how could Mr. Roland Chapel prepare two hours of cooking time for students?

After all, the recipe will not be very complicated, but mainly test the students’ cooking skills.

Because the ingredients, the heat, and the cooking skills will affect all aspects of a dish.

Roland Sharpel in front of the podium noticed the situation here, and he also found that Fang Lin and their beef could not be used, which made his face slightly gloomy, doing such a small action in the classroom was very disdainful of Teacher Roland Shapel.

However, seeing that Fang Lin did not intend to give up, Roland Chapel did not intervene and continued to wait, he wanted to see how this student would behave, whether he could really cook a dish that satisfied him in thirty minutes.

Kohei Chuangzhen looked at Fang Lin and Tian Suohui worriedly, he also saw Fang Lin they were in danger, as for Kohei Chuangzhen himself, he had completed his cooking, and was also highly praised by Roland Chapel, got an A grade, and successfully passed.

“Fang Lin, you will definitely have a way.” Kohei Sojin said in a deep voice, he did not believe that a man who was so confident at the opening ceremony would fall here.

As for the other students in the cooking room, they were all talking quietly, but for Fang Lin and them, these people would not have much pity, even if they taught Fang Lin a lesson and got an E, and these people didn’t know, although Fang Lin might really be just an E, but for Tian Suohui, if he got an E, he might drop out of school.

Whether he knew about this matter or not, but such a thing was still done, so Fang Lin would not let those two people go.

It’s just that before that, Fang Lin put a whole piece of beef on the cutting board and took out a slender kitchen knife on top of the knife holder.

“Then let you see what the ultimate knife skill is.” Fang Lin stared at this piece of beef tightly, through the kitchen in his hand, the texture he saw in his eyes, and the perception of the ingredients by the heart of the chef god.

“Right now.” Fang Lin held a slender kitchen knife in his hand, waving up and down this piece of beef, or directly chopping horizontally, or cutting vertically, or cutting edges, so that the whole piece of beef was undulating like a wave, and the sound of squeaking beef danced in Fang Lin’s hand.

You can only see countless silver rays surrounding this piece of beef, and you can’t count how many have been cut, ten, twenty, or more.

“This knife worker.” Xingping Chuangzhen’s pupils tightened, and he intuitively felt that he knew that Fang Lin’s knife work was terrible, and he Xingping Chuangzhen was not just a few in knife work, but a lot.

“This cutting technique.” The lecturer Roland Chapel stared at Fang Lin tightly, such a knife worker even said that he surpassed him, in the cuisine of beef, I am afraid that he, as a lecturer, will also be ashamed of himself.

“Is it to make the beef cook faster when stewing and the soup penetrates more completely?” Roland Chappell guessed, “But even so, in just half an hour, it’s too late, what else will you do.” ”

When Fang Lin’s slender kitchen knife slashed slightly in the middle of the beef, “It’s done.” ”

Immediately, Fang Lin put the piece of beef aside and shouted, “Xiaohui, give me bacon, carrots, and onions.” ”

“Yes, Lin-kun.” Tian Suoe said quickly.

I didn’t have time to think about the mistake just now, and now I have to go all out on the cooking of this dish.

Take the carrot and cut it into pieces, then cut the bacon into fine strips and cut the onion after cutting.

Turn on the stove, put in a pan, pour in a little olive oil, and when the temperature reaches the level, add the carrots and bacon and stir-fry.

When the color of the bacon turned brown, Fang Lin directly picked up the whole piece of beef and put it in the pan and fried it.

Watch as the skin of the whole beef turns brown, add a little salt, pepper and sprinkle with a little flour.

“Then.” Fang Lin directly turned on the oven and put the whole pot into the oven, and the temperature was adjusted to 230 degrees for four minutes.

“Ding.” After the four minutes arrived, Fang Lin took out the pot, turned the beef inside, and continued to put it in the oven, according to the temperature and time just now.

“Stew.” Fang Lin took out a new pot and poured the beef into the new pot, adding a little bay leaf and thyme.

This is for seasoning the goulash stew.

Bay leaf and thyme are both spices that are often used in Western cooking.

Continue pouring a small amount of water, red wine, tomato juice for the final taste.

Simmer over high heat.

Ten minutes later, Fang Lin turned off the flame of the stove and opened the lid, and a fragrant smell continued to emanate in the cooking classroom.

This is the aroma of beef gravy, and the double taste offensive of red wine.

Those students were directly intoxicated by the aroma of this dish, and the faces of the two boys who had previously made hands and feet and put salt into Fang Lin’s pot changed drastically.

“How come, it’s actually done.” One of the boys muttered, “No, the beef in it is definitely not stewed.” ”

Because before, Fang Lin’s cold light seemed to tell them that this thing would not pass so much.

“It’s done.” Fang Lin took out the beef and put it on the white porcelain plate, and then drizzled the soup in the pot.

The whole piece of beef shimmers with a brownish-yellow luster, as if the piece of beef has come to life.

“Linjun, we succeeded.” Tashoe said a little nervously.

“Yes, now is the time for us to conquer Lecturer Roland Chapel.” Fang Lin walked to the podium with this goulash with Burgundy red wine and put this dish in front of Roland Chapel.

“Mr. Chapel, Fang Lin and Tasho Megumi specially made beef stew with Burgundy red wine, please taste.” Fang Lin said.

“Special goulash stew.” Roland Chappell showed a rare expression of longing.