【Workshop(s)】Cooking in May. One-pot four-course beef stew

★ Course format: demonstration teaching + tasting ★Teacher: [Ordinary Life] Operator – Lin Yating ★ Registration method: Click the "Add to Cart>Checkout" button and complete the payment online to complete the registration. We will reserve your spot and start preparing course materials. ★ The number of places is limited, until all seats are filled. ★ Surprise gift: After the course, you will get a 15% off coupon for Thomas Butcher Shop to use on the same day, and enjoy a 15% off discount on all items for a single purchase! **※This course is on Monday** **※Dish photos are for reference only, ingredients may be adjusted based on raw materials or season** **※Due to the limited space in the store, those who occupy a seat will be regarded as registered students and the full registration fee will be calculated.** **※This activity is a demonstration teaching (no hands-on skills) and a tasting. The tasting is a small plate per person (the portion size varies). It is recommended that you still eat it for lunch!** **※If the number of registrations for this course is not enough, the course will be canceled and a full refund will be issued.** **※Students agree that their photos will be provided free of charge for promotional use of our association’s activities. If you do not agree, please do not register.** **※You are welcome to take photos during the course, but please do not stand or push or other behaviors that will affect the rights of other students in the class.** **※In order to respect the intellectual property rights of lecturers, video and audio recording is prohibited during the course** **※ Each of the three dishes is provided with a small plate for tasting, and the mask will be taken off briefly. If you have any doubts, you can bring it in a crisper or other container to enjoy at home.** **※The event takes place at a store and the space is limited. During the course, students will be close to each other. Wearing a mask is highly recommended. Please be sure to evaluate whether it is acceptable before registering.** **※The organizer reserves the right to change the course content, rules and suspend activities, and has the final right to interpret the course content and rules.** https://live.staticflickr.com/65535/53601187234_9557afeac3_z.jpg **Basic Part: Understanding "Standard Dishes"** Since this is called "Standing Beef Dishes", let's first talk about what "Standing Dishes" are! As the name suggests, standing dishes refer to dishes that can be "always prepared" and stored in the refrigerator, such as dumplings, European tomatoes in oil, etc. In fact, there are some standing dishes in various countries, just because Japanese people generally have the habit of bringing lunch boxes from home. Women have developed a variety of time-saving and labor-saving dishes when making bento boxes. Everyone may have a thick private kitchen recipe in their mind. This course is conducted with "Tondon" and "Beef Ribs", two parts of beef that are highly accepted by Taiwanese. It starts with a basic tutorial on stewing, then mentions preservation methods, and then progresses to 4 dishes. As for which 4 dishes you will learn? Let's read on... **★Use our ingredients:** **American tendon heart** The beef tendon heart is covered with fine tendons and has flower-like textures. It is rich in gum. The half-tendon, half-meat texture is very suitable for home-cooked stew. The beef has a mellow flavor and excellent taste. **American Beef Ribs** It is taken from the fine meat between the ribs of the beef. Because one side has a layer of soft fascia, the texture is particularly soft and Q, and at the same time the meat has a little bit of chewiness. In addition to braised or braised, American beef ribs are rich in moderate amounts of oil and are cooked in a BBQ style. The meat is sweet and juicy, making it one of the indispensable ingredients for barbecue parties. https://live.staticflickr.com/65535/53599976802_9d58e6655e_z.jpg **Advanced Part 1: Red Wine Beef Stew** Also known as "Burgundy beef" and "Bordeaux beef", it originated in the French countryside at the end of the 19th century. In order to prevent food waste, farmers used the "Estouffade" slow-cooking technique to cook it. By the mid-20th century , a French chef, Julia Child, promoted it on food shows, and beef stew began to receive more attention, and it has become one of the world-famous French dishes. Red wine beef stew uses red wine, onions, garlic, and spices as the main ingredients, and is usually stewed with mushrooms, carrots, etc. Because red wine is rich in tannins, it will combine with the protein of beef and reduce the greasiness of the meat. Maybe cooks and cooks will be a little confused: Beef braised in red wine seems to be a delicious dish that takes "time" to buy. How can you usually have time to cook it slowly? At this moment! Please take out the stewed shank heart and beef ribs from the refrigerator. Just add red wine, onions and other ingredients and process them. It doesn’t take too much time, and you can enjoy the rich aroma, tenderness, juiciness and texture. A famous dish with extremely rich layers! https://live.staticflickr.com/65535/53601312390_9eaeb4f299_z.jpg **Advanced Part 2: Peeled Chili Beef** I have learned the famous French dish of beef stew in red wine, and this recipe is also very good! "Ordinary Life" Teacher Yating's favorite work - Peeled Chili Beef. It’s called chili, but spiciness is not the point. The peeled chili is fried, peeled, and then pickled with soy sauce, sugar, salt, etc. It is crisp, sweet, mild and slightly spicy. As long as it is stewed for a while, the essence of the flavor will gradually be released. Together with the regular dishes of shank heart and beef ribs, it is Linen in the mouth and not spicy. The tendons are Linen and the meat is juicy. It is sweet and smooth and slides down the throat. It will be addictive! https://live.staticflickr.com/65535/53601187204_c43102150d_z.jpg **Advanced Part 3: Curry Beef** After tasting Teacher Yating’s specialty dishes, try the curry beef. Curry, which originated in India, is a mixture of turmeric, coriander, cloves and other spices. It is known to everyone in the Asian cuisine world. It has spread to various countries and evolved into different styles according to customs, such as: Thai green curry and Masaman curry; in Malaysia, some coconut milk and shredded coconut are added; in Japan, the spiciness is reduced and sweet. It is worth mentioning that curry is also a member of the series of regular dishes. It can be cooked and frozen , defrost and heat when ready to eat, and serve with bread, rice, and noodles for a quick and easy meal. Since the curry has a relatively rich flavor, plus the tender tendon hearts and beef ribs, which are the common dishes, it can be eaten after a little mixing, and the third course is completed! https://live.staticflickr.com/65535/53600846716_fcee38d421_z.jpg **Advanced Part 4: Braised Beef** Beef stew in red wine is a home-cooked dish in France, beef curry is a home-cooked dish in Thailand, Malaysia or Japan, and braised beef should be considered a home-cooked dish in Taiwan! The aroma of the braised soup is so delicious. Roll the stock tendon hearts and beef ribs together, and the barbecue will be delicious in every family. If it is braised pork, it is also super fragrant. Just like the red wine and onions in the red wine braised beef, bean paste and star anise play an important role in the braised beef. The bean paste is salty and appetizing, and the star anise helps to remove the fishy smell of the meat and sweetens the flavor. It can be boiled a little in a big pot, usually Bring a lunch box, and you can turn it into beef noodles by adding noodles on holidays, without spending too much time and energy, and you will feel happy. It’s so convenient to prepare regular meals, how can you not learn it? One "Ordinary Life" signature dish and three dishes from each country. Seats are limited, so sign up now! https://live.staticflickr.com/65535/53601312395_55096c9563_z.jpg **About this chef [Ordinary Life] – Teacher Lin Yating** He graduated from Le Cordon Bleu Tokyo and worked as a baking classroom instructor for more than ten years. Finally, he settled in a courtyard on Gongguan Street and became the operator of the popular and unique shop "Ordinary Life" in a quiet alley. It offers both Chinese and Western cuisine, not only the scone and salty pies are outstanding, but many people come from far away for the "Ordinary Home Cooking" series of dishes. Use delicate and life-like techniques to create a variety of finger-licking private dishes. The explanations are simplified and clear and easy to understand. He is very good at taking basic ingredients and making endless changes. The courses are often extended and extended. Students are full of feedback after class. They can even pick up common dishes at their fingertips. It is no longer necessary to teach cooks and wives to prepare three meals. The busy Xiao Paibu is a teacher with quite a lot of teaching experience! https://live.staticflickr.com/65535/53600846751_c14aac6f63_z.jpg