Zhou Dong picked up a piece of cold-cut beef that was said to have been created by Masada Takemiya himself and put it in his mouth to chew it carefully.

There is no trace of meaty smell when you enter the beef, and the unique aroma of beef is also very pure. The taste is a bit like Chinese five-spice beef, but the melt-in-the-mouth taste makes people feel like eating a top filet steak.

This piece of beef is like the island country. In his early years, he learned from China and began to lick Europe and the United States after World War II. The East and West cultures have been mixed here to form a four-dimensional thing. This cold beef is the most direct representative.

However, it must be admitted that the creator of this dish, Masada Takemiya, is very thoughtful. Although it is a hybrid, it gives this cold beef a better gene, and it uses the "cold town method" that few chefs still remember in China.

Even Zhou Dong learned about the method of making this cold dish when he was studying system tasks. After all, whether it is to restore ancient dishes or create new dishes, it is always necessary to master the making of more dishes.

"It's a very interesting dish, which has the flavor of five-spice beef, and it also looks like the freshest top steak... Although there are only a few slices, it's worthy of the price of the 1588 island currency."

Ling Zhenfeng praised the cold beef, which was tender like wild fish, and it also had the mellow flavor that only five-spice beef had, which made him very fond of.

Hao Aiguo rarely spoke, and at this moment he even commented hesitantly: "This, this cold-town method is the most suitable cold meat with a heavy taste. However, if you don't master it well, it will affect the original taste of the dish. I...I... use it very rarely."

Nowadays, Lengzhen method is rarely used by chefs, mainly because this method was specifically designed to target some cold meats with special tastes, such as mutton.

Cai Bo once said, "Mutton is not stinky, just like a woman is not slut, it has no taste," but in fact it is not the case.

The deliciousness of mutton is mainly reflected in the tenderness of the meat. If cooked properly, it will have a more elegant fragrance. Compared with beef, it is slightly rough, while the pork is less thick and greasy, so mutton is loved by many people.

Otherwise, the old goat is the most scent, why no one likes it? It's just like if a woman is too sexy, no one will like it. It's actually very unhappy to be swaying with a green hat.

The cooked mutton is first filled with wolfberry water, then quickly throw it into a metal basin or bucket, cover it with a large amount of ice, and quickly turn it into a cold-town method. The mutton made in this way is cold-cut and then mixed with sauce, white pepper, and chopped cilantro. It is delicate and fragrant when you put it in the mouth, and it will not have too much mutton smell. It can be called a delicacy on earth.

The reason why few chefs use this technique now is, firstly because it is more troublesome, and secondly, there are also food feeding small goats. Even if they don’t use the cold town method to deal with it, there is no big smell of mutton, so there is naturally no need to do this.

As for some ancient cold dishes that require cold-town methods to make dishes, few chefs can even make these ancient cold dishes, so what are the "cold-town methods"?

Zhou Dong put down his chopsticks and looked at Hao Aiguodao: "Brother Hao is right. This kind of 'cold town method' is often used for some special cold meats. But if you think the 'cold town method is just used to suppress some 'heavy taste', then you will generalize it from the side."

"This, this, please... Brother Zhou, please tell me in detail."

Hao Aiguo is not only honest, but also very humble in asking questions. He did not let go of his airs because of his age and his reputation as a master of cold dishes. He could also sincerely ask Zhou Dong, a young man.

"I think suppressing heavy smell is actually just an additional effect of the cold-stopping method.

The real function of the Cold Town Method is actually to achieve some food, just like some top-quality food, which must be steamed and dried to produce the taste. For example, the most delicious bacon must be hung outside the house in the humid winter in the south, otherwise the taste will be wrong in the first place."

Zhou Dong picked up a piece of cold beef, chewed it carefully, and nodded slightly and said, "Mr. Takemiya Masada is indeed a very imaginative chef, otherwise he would not have created this "cold beef".

However, if you say that this dish is actually not very difficult, it is probably why it can be spread and mastered by the chefs of this izakaya."

Wu Gong Yingzi clapped her hands and smiled, "Jun Zhou is really amazing. This is my grandfather's secret. Every time I ask him, he doesn't want to say it in detail. He is still annoyed by me, so he is willing to tell me a name.

If it weren't for the chef of this restaurant, the grandfather wouldn't have told him the secret of this dish."

"Is it a secret?"

Zhou Dong smiled slightly and picked up a piece of cold beef with chopsticks: "Although this dish uses Wagyu beef, it is not a top Wagyu beef, and the position is also very average. The reason why it can have such a taste and taste is actually the combination of heat control and cold town method.

First of all, you need to prepare the soup. This should be the old braised beef soup that has been passed down from China, which is specially used for making five-spice beef. The next step is simpler. Everyone should have heard that the tenderest steak is five-quarter cooked?

This cold beef must be cooked for five minutes and must be cooked. The heat control is very important. It is to quickly remove the meat pieces when the soup is in full swing."

"Brother Zhou...this, this...is not the way to cook steak. Since it is made of braised pork, the method is that Wagyu beef can't be cooked until it is five minutes...it's the entrance?"

Hao Aiguo is an expert in cold trading. He quickly found the key point and looked at Zhou Dong in confusion.

"That's why I said I'd put it out when the soup is in full swing."

Zhou Dong said: "Prepare a metal container that can be sealed in advance. After putting the beef cubes that are still in high temperatures, quickly pile ice around the container to cool it down quickly.

In this way, the beef in high temperature will quickly cool down, causing the inner beef fiber to break and the blood in the inner layer to be frozen quickly, not only will it not produce bloody smell, but it will also increase the taste of the beef, making it feel more fragrant and fresher to taste.

I praise Mr. Wu Gong as a chef full of imagination because this cold beef was first made of "five-spice beef" using Chinese braised dishes, which solved the problem of Western steak being tasted but not tasted. At the same time, the "cold-town method" was used to solve the shortcomings of the five-spice beef not smooth and juicy at the mouth. It can be said that it is a combination of Chinese and Western methods, and it is a method that combines Chinese and Western styles, and adopts the strengths of both families.

So Miss Yingzi, if I guess correctly, your grandfather is not only proficient in Chinese cuisine but also in Chinese cuisine, but he is also proficient in Western cuisine, right?"

"Smack!"

Wu Gong Yingzi lit her little head desperately, and her hands were slapped red: "Yuxi,Yuxi! Zhou Jun is really amazing!

I believe that if my grandfather heard your comments, he would be very anxious to see you.

Mr. Zhou, can I toast you a glass of wine in order to express my respect?”

After saying that, before Zhou Dong made a statement, he picked up a glass that was 2 pounds and poured it into his stomach with a "bang bang bang". Although the fruit wine in the island country is not of high quality, this cup is 2 pounds.
Chapter completed!