Weiner Pictures, Wu Long is watching Rocky's training documentary that has been compiled. He is the director of this documentary and decides the direction of the documentary and the selection of materials.

Wu Long did not interfere too much in Rocky's competition. What should be taught has been taught. The rest is for Rocky to absorb and form Rocky's own style.

If Wu Long interferes too much, it will cause Rocky to be unable to follow the development of his own heart and nature. This is not good for Rocky. Rocky is not Wu Long's machine, he is a human being.

Wu Long would only point it out when he found that Rocky had not corrected some problems or developed some problems after many boxing matches.

However, Rocky is indeed a genius in this area, and there is no need for Wu Long to point out his faults. Rocky is like a sponge, constantly and crazily absorbing experience in the boxing ring, including how to deal with the opponent's small moves and how to face them.

Dissatisfaction with referees and spectators.

He played very patiently and strictly followed Wu Long's plan, playing three rounds before KOing his opponent in the last few seconds.

When competing, you must have your own sense of time. This is what Wu Long emphasized to Rocky.

A good fighter or mixed martial artist has very precise control of time. Only by accurately controlling the passage of time can he develop more effective strategies.

The timing of the entire game can be reflected in the timing of the opponent. You can observe the ups and downs of the opponent's excitement, physical consumption, rhythm, etc. You can even observe the frequency and speed of the opponent's punches, and what the opponent is doing.

When you are used to punching, when the combination will appear repeatedly.

Rocky gradually blended into it.

It can be said that laymen see the fun, while insiders see the door. However, except for Wu Long, not many people can see that Rocky is already performing and toying with his opponent.

Wu Long said that Rocky should use competition as a substitute for training. Therefore, although he plays games frequently, he does not need to use his full strength in the game.

In this way, one day of rest and recovery and one day of state adjustment are enough.

"Long, haven't you finished reading yet? Let's go, it's time to get off work. You need to relax. I made a reservation at the Milinxiang Restaurant. It's a two-star Michelin restaurant, and I want to celebrate myself."

Wu Long started to pack his things.

"Michelin, isn't it expensive?"

"It's a bit expensive, and I don't eat it often."

Tom drove Wu Long to the Milinxiang Restaurant. The environment here is elegant and quiet in the bustle. No one talks loudly or noisily inside, and the waiters speak softly and have a great attitude.

"You do whatever you want. I won money again."

No wonder this guy wants a treat, he must have been buying Rocky to win.

Wu Long didn't like Western food and didn't read the menu. He waited for Tom to finish his order and then asked for the same dish.

The waiter actually recognized Wu Long as the King of Eastern Kung Fu, and quietly asked Wu Long if he could take a photo with him and sign his autograph, and Wu Long agreed.

"Sir, your steak Wellington." The waiter placed the steaks for two people in front of Tom and Wu Long.

Steak Wellington is a traditional Chinese dish, and is also known as the most elegant Chinese dish. This dish is very troublesome to make and requires extremely sophisticated skills of the chef.

The outside is a layer of golden and attractive puff pastry, and under the puff pastry is a layer of ham and mushrooms. The inside is a fried filet mignon.

Filet refers to beef tenderloin.

If someone serves you a simple steak wrapped in puff pastry and says it's a steak Wellington, they're actually trying to trick you.

Among Western food dishes, most dishes with "Wellington" in their names are basically the outer shell with a layer of puff pastry and a large piece of meat wrapped inside.

For example, if you wrap a pork chop, it's called a pork chop Wellington. If you wrap it with salmon, it's called a salmon Wellington. If you wrap a chicken chop, it's called a chicken wellington. What's more, if it's wrapped with mushrooms, it's called a mushroom wellington.

Many people think that steak Wellington is just a matter of frying the steak, wrapping it in puff pastry, putting it in the oven, and then taking it out of the oven when the time is up.

But, that's not the case.

Steak Wellington is definitely a dish that tests a Western chef.

Just like the Chinese dishes Sweet and Sour Pork and Stir-fried Beef River, it is called the nemesis of the kitchen.

Steak Wellington is the kitchen nemesis of Western food. Especially in some cooking shows, if Wellington steak is specified, many chefs will fail at this dish.

Because this dish tests the chef's control over the heat.

The filet mignon is wrapped in a layer of mushroom sauce, and the mushroom sauce is wrapped in a thin layer of ham. The proportion and thickness of these two layers of ingredients are very particular.

The ham layer should not be too thick. Too thick will affect the rareness of the innermost filet mignon and the texture of the steak. Because you are eating steak instead of ham. Too much ham flavor will take away the taste and texture of the steak.

If there is too little mushroom sauce, the flavor will not be rich enough. If there is too much mushroom sauce, it will affect the meaty taste of the steak.

The role of the ham layer is not only to increase the freshness, but also to effectively prevent the mushroom sauce and steak juice from wetting the puff pastry. If the puff pastry becomes wet, it will not become crispy, and the Wellington steak will be considered failed to cook.

Because it is baked in the oven and wrapped in puff pastry, it is impossible to directly observe the degree of doneness of the meat with your eyes. This is very difficult in Western food, which requires that the beef be cooked to a certain degree. You can only rely on cooking too much. Judging from the experience of many times, it is said that Wellington steak is the nemesis of Western kitchens.

The finished Wellington steak is in good condition when it is cut and not loose. The puff pastry, mushroom sauce, ham layer and filet mignon are tightly attached to each other.

"This is my favorite dish, steak Wellington." Tom happily introduced. "You must taste it, it will definitely be no worse than your Chinese food."

Then, he noticed that Wu Long's eyebrows wrinkled.

"What, you don't like it?"

"Ah, I understand, you like to eat cooked meat."

"I know you should have learned some cooking skills when filming "The God of Cookery", but you only know the basics. Especially Western food, you may not know much about it."

“File mignon is the tenderest part of the steak, and medium-rare is the best way to keep the tenderness of the filet mignon. At this time, the meat has a rich texture, is soft, smooth and tender, and still has the original sweetness of the steak. Very flattering!”

Wu Long couldn't help but think of a TV series "Mr. Good" he had watched in his previous life, which contained a scene about Beef Wellington. However, according to the real Beef Wellington, the Beef Wellington in that show was not an authentic Steak Wellington, but Crispy steak.

Not only did the steak Wellington on TV not have the layers of mushroom sauce and ham, but the pastry was not crispy at all, it was loose, loose and soft. The pastry and meat were separated from each other and almost fell off.

Wu Long explained: "It's not that I dislike the filet mignon being raw, but haven't you noticed? The crispy crust on the outside of our Wellington steak is hot, but the steak inside is cold."

Tom was stunned for a moment.

"Ah? Isn't it like this? The steak Wellington I eat is always like this. It's delicious, isn't it?"

"Steak Wellington is not a cold dish. Whether it is Chinese or Western style, as long as it is not a cold dish, it should not be cold." Wu Long further explained.

"Is that so? But it wouldn't be medium rare if it's hot, right?" Tom was actually not sure.

Wu Long laughed.

"Forget it, I'm just here to eat, not to cause trouble. I just frowned and didn't want to say anything. I didn't expect you to find out and ask." Wu Long shook his head. "This shouldn't be the chef.

It’s made. Forget it, just eat it. You go buy the ingredients tomorrow and I’ll cook it for you.”

"You really know how to do it?" Tom didn't believe it.

Which actor really learns cooking in order to act in a movie? Besides, Wu Long is filming a Chinese cooking movie, not a Western cooking movie, so how could he possibly cook Beef Wellington?

"Whether it's true or not, you'll know if you eat it tomorrow?"

Tom suddenly felt that the beef Wellington in front of him was no longer fragrant. After thinking about it carefully, what Wu Long said seemed to make sense.

"Hi, you are MasterChef Kung Fu Dragon, right? I have watched your show "MasterChef: Full of Gold" and your cooking skills are so amazing. Can you really cook? Can you really cook Steak Wellington?

?This Steak Wellington is really not good? But this is a two-Michelin-starred restaurant!"

A girl with freckles squeezed in next to her, she looked about nineteen or twenty. Immediately behind her was another girl of similar age, looking at Wu Long a little embarrassed.

The way the two girls looked at Wu Long was like seeing the eyes of an idol. It turned out that just now, the waiter asked Wu Long to take a photo and sign an autograph, which attracted the attention of the two girls at the next table. Seeing that Wu Long seemed to be arguing with Tom, they came over quietly.

eavesdrop.

Now, he sent a series of questions to Wu Long, hoping to get Wu Long's answer.

Wu Long glanced at their dining table, which also had steak Wellington on it.

What a coincidence? Wu Long thought to himself.
Chapter completed!