"Long, don't worry, I have studied photography." Tom took photos of Wu Long seriously.

Wu Long faced the camera with a handsome smile.

This made the chef secretly curse, are you filming a movie or cooking?

When Wu Long opened his mouth, everyone was stunned!

This is a particularly masculine and magnetic voice. It is a bit deep, but bright. It seems to be filled with vicissitudes of emotion, drifting into the ears with the sound.

"Most delicacies are fissionable wonders produced by the collision of different combinations of ingredients. If you look at the reunion of ingredients from the interactions between people, some are amazing matches made in heaven, some are touching encounters, and some are shocking.

It was too late to know each other."

Wu Long gestured to the ingredients and condiments with his hand.

"The food in front of you may come from the distant sea, or it may come from the towering mountains."

His hands brushed over the sea salt and mushrooms.

"Obtaining delicious food requires long hours of hard work and patient waiting. This rule also applies to life and work."

"Before making steak Wellington, you need to marinate the filet mignon."

Wu Long picked up a few pieces of filet mignon from the iron box.

"The combination of different seasonings gives the ingredients an ever-changing reaction. What kind of people and emotions are poured onto the ingredients with the help of seasonings. This gives our food a unique soul."

"Every taste is inseparable from salt. Sea salt is unique in the world of salt. It can bring the taste of the sea. Put one in your mouth. Close your eyes and you can feel the sea breeze blowing our hair. The waves are gently blowing.

Give us a tap on our ankles.”

Barrage:

"Omag, when I hear the voice of the Chef Dragon, I feel like this is not cooking, but walking on the beach."

“What a unique gourmet cooking live broadcast. It feels like poetry.”

"The sound is so nice, like whispering in a dream, it makes my whole body relax."

Wu Long sprinkles sea salt on the filet mignon.

"The history of mankind has been moving forward smelling the smell of salt. This is the smell of salt, the smell of mountains, the smell of sea, the smell of wind, the smell of sunshine, but also the taste of time and the taste of life."

"These flavors have been mixed into our lives, emotions and thoughts for a long time. Tasted on the tip of the tongue and recalled in the heart, we can hardly tell which one is the taste and which one is the feeling."

He picked up the black pepper again.

"In the kitchen, the best way for various flavors to exist is not to make any one of them stand out, even if salt is the most basic flavor. The harmony and balance of flavors are not only the perfection pursued by chefs

, is also the perfection that is constantly pursued in life and in the interactions between people. Even in the governance of a country and the relationship between countries, it is also an ideal state to pursue."

"The incorporation of black pepper takes away the fishy smell of the meat and stimulates our taste buds. Together with the sea salt, it brings out the umami flavor of the sea. Together they change the taste of the filet mignon, making it more fragrant and charming."

Wu Long began to knead and pat the filet mignon coated with sea salt and black pepper, as if giving a massage. The marinated filet mignon was put aside first, and Wu Long began to make the ingredients for the mushroom sauce.

"Onions are a special kind of plant. They are wrapped in layers, as if years are wrapped in them. It can remove the fishy smell and enhance the freshness of the meat."

After dicing the onions, dice the mushrooms.

"Mushrooms are the essence of the mountains. Their fresh taste is called the soul of all kinds of fresh food. It has a more natural taste than the freshness of chicken essence."

Add the diced mushrooms to the food and smash them into puree.

"Let the essence of the umami taste become more delicate and penetrate into every part of the filet mignon, forming the flavor soul of the Wellington steak."

Turn on the heat and melt the butter in the pan.

"Butter allows us to maintain our fascination and expectation for a certain taste. Then this taste, and the belief in life that is inseparable from it, will definitely protect each tribe that cannot be copied and the secret places that are fascinating everywhere."

Add the diced onion to the pot and sauté over medium heat until soft.

"The collision of ingredients started our gourmet journey. The exploration of freshness requires the fusion of spirits."

Wu Long added brandy.

"The aroma of wine takes away the unwanted smell from the mushrooms, leaving only the delicious taste."

"Fry for eight to nine minutes to let the sweat dry."

“Let it cool, add the foie gras, and let our umami take on a special journey.”

Stir evenly and set aside.

Turn on the fire and heat the pot.

"Frying is the collision between oil and temperature. The purpose of frying steak is to lock in the moisture, so we must use high temperature. Adding oil at high temperature cannot make the oil smoke. Once it smokes, harmful substances will be released."

"So, choosing a good oil is the key to frying a good filet mignon."

"The first choice is avocado oil. Apart from being more expensive, it has no disadvantages."

"There is avocado oil here, but I don't choose to use it because many families don't have this oil in their kitchens."

"The second is unflavored grape seed oil and olive oil. Note that we are using refined olive oil, not virgin olive oil."

Drizzled with refined olive oil, Wu Long began to fry the filet mignon.

"Frying steak is to lock in moisture and color. The frying time should not be too long. Make sure that each side is fried. The time is about fifteen seconds to one minute per side. Note that the frying time should be the same on each side.

"

Soon, Wu Long put the fried steak aside to cool down.

Lay the plastic wrap flat and place ham slices on top.

"There must be no gaps between slices of ham. Just like our days, one day after another, there is some overlap in the trance."

Smooth the mushroom sauce on the ham slices. Wu Long's serious attitude is like a craftsman carefully creating a rare treasure.

Place the fried filet mignon in the middle, wrap the ham slices with plastic wrap, roll it tightly, and put it in the refrigerator.

"Put it in the refrigerator for ten to fifteen minutes to set the steak."

Take out the puff pastry and spread it out, sprinkle some dry flour on it, and punch holes for ventilation. Take the egg yolks from the eggs, beat them into liquid, and brush them on the puff pastry.

Remove the plastic wrap from the filet mignon, wrap it in puff pastry, seal it side down, and place it on a baking sheet lined with parchment paper.

Brush a layer of egg yolk on the surface of the puff pastry.

Like a carver, he makes decorative patterns on the scraps and puts them in the refrigerator for fifteen minutes.

Preheat oven.

Put the steak in the oven at 200 degrees Celsius and bake for thirty minutes.

During this period, Wu Long cooked the sauce.

"Ding!"

There was a noise from the oven.

time up.

Everyone watched Wu Long walking towards the oven expectantly. The chef followed Wu Long closely. Behind the chef was the restaurant manager. Behind the restaurant manager were other chefs.

Tom was on the other side of Wu Long holding his mobile phone, following and filming.

He was so excited that his hands were shaking a little.

Will Wu Long's Beef Wellington be a success? He is a little worried and scared.

As soon as I opened the oven, the aroma wafted out.

"Ah, it smells so good!"

“It smells so good!”

“It smells like Beef Wellington!”

When Wu Long took out the baking pan, the aroma became even stronger. There was a sound of swallowing in the kitchen. It was so fragrant. It was a completely instinctive reaction.

In the baking pan, the pieces of Wellington steak are like being wrapped in gold, exuding heat and fragrance.

The chef's expression changed drastically.

Wu Long grilled several pieces of Wellington steak at the same time, and each piece was not burnt or burnt. Look carefully, not one piece was overcooked.

Just by looking at the quality, you can tell that this Wellington steak is definitely a success.

Barrage:

“What a beautiful piece of art!”

"Looking at it makes me appetizing."

"But, I can't bear to eat it."

"You can't eat through the screen."

Leave it aside for ten minutes, then Wu Long cuts into the Wellington steak.

Pink cross section, medium rare!

Paired with crispy but not burnt puff pastry, the heat is perfect!
To be continued...