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Learn to cook with a Japanese master - ten thousand words soy sauce "purple" record

2018-03-30 11:12:28
1

Last week I went to several places, Kunshan, and then; Went to activities, saw old friends, and played in the park. A person stayed out for several days, in the unfamiliar city around, less of a sense of stability. Back to feel, stay in the recent a little dirty a little messy city, still so comfortable and comfortable, "used to", even if escape also less impulse!

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My blog has received more than 30 million hits, and I get emails from time to time inviting people to participate in events. If the city hosting an event is closer to me, I usually attend it with an attitude of learning. It's really important for me to get in touch with more outside information and meet more friends in the field of food. In this activity, I also met a Japanese chef. During the meal, we sat across from each other and drank a few cups, and talked for a while through the interpreter. The threesome must have my teacher.

Tools/Materials
1

Steak meat

2

onion

3

Tomato

4

shallot

5

Green mustard

Methods/Steps
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Shred the shallots, sprinkle the beef with salt and pepper and set aside. Add the oil to the pan, then add the sliced shallots, salt and black pepper and saute. When the green Onions are translucent, melt in butter and set aside.

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The Japanese chef is pretty handsome, and the official introduction of him is a Michelin two-star chef. In 1900, the founder of Michelin Tire, a French authority specializing in the restaurant industry with a long history, published a guide for travelers to choose restaurants on the road. The Michelin RedGuide series (also known as the Michelin RedGuide), which has been updated every year since then, is regarded as the treasure of "foodies" and is known as the gastronomic Bible of Europe, and later it began to rate French restaurants annually.

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Heat the beef in a saucepan with a little oil and cook on both sides.

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Each beef slice can be cut in half and served on a plate, topped with sauteed shallots and garnished with minced shallots.

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Finally dipped in "purple" and green mustard.

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