In Western cuisine, there is a dish called "Wellington". Basically, there is a layer of pastry on the outside and a large piece of fish or meat on the inside. It is characterized by tenderness without fat, and is usually marinated and fried until medium-rare. The filling is wrapped in the pastry along with the Wellington steak. The difficulty with this dish is that there are two heating processes, and the second requires baking, a process that ensures that the pastry is neither mushy nor undercooked, and that the steak is neither old nor tender during the reheating process. Yes, you have to believe it, I just diced it today, and the onion was diced into small pieces to do the finish to find that it turned out to be really technical, not to mention that I cried when I chucked out my black unlikeable thing. In fact, from my understanding, it is really. Because with this dish, you need to fry the filet for color, then coat it in a sautéed mushroom sauce and French mustard sauce, and then after it's wrapped in puff pastry, you have to bake it in the oven. Mastering the heat takes some experience.

Compared to Chinese food, foreign cooking is just a set of formulas, the formula set on the right to become, the intermediate links out of the wrong on the waste food out if the taste, and then not on the stage, I often go. So cooking this kind of purely subjective feelings of things said terrific also terrific, said no technology also no technology. It's purely a matter of personal taste. Even if you are the most authoritative food critic, foreign as long as the hand has a recipe, basically a bit of cooking experience people can do it, Chinese food you know the recipe, may be Wellington steak practice is relatively simple, we can be completely at home to do it yourself. Do you want to do it yourself to make delicious Wellington steak? Now, study la Xiaobian to tell you Wellington steak home practices.

Make your own puff pastry, use presidential slice of oil, second four folds once three folds. Pick the top cattle bullock, roll arm thick, small fried shaped. Parma ham slices, wrapped in truffle slices, cheese slices a number of beef bull rolls to sauce seasoning wrapped in the middle. Puff pastry at room temperature roll the above ingredients roll,