Sous-vide is widely used in molecular gastronomy. For example, slow-cooking vegetables in a vacuum can make the vegetables more tender; you can also immerse the fish in oil at a low temperature of 40°C, so that the fish has the same tenderness as tofu; put the steak and seasoning together in the vacuum bag and seal the bag; grill at a temperature of 60°C for several hours, so that the steak will be more tender.
1. Sous-vide salmon
Ingredients: 50g salmon flesh, 5g fried walnuts, 5g fried cashew nuts, 10g kimchi, 1 stalk of rosemary, a little beef, 10g onion, 1g salt, 0.5g monosodium glutamate, 2g rice wine, 5g clear soup, 2g soy sauce and chili sauce
Cooking steps: Cut the salmon flesh into long square strips, and immerse it in a low temperature for 11 minutes. Take it out, and put a little olive oil in a frying pan and fry it until you can see golden brown on it. Cut the beef and onion into small pieces; add salad oil to the pot and heat it; add the chopped onion and stir-fry until there is a nice smell, then add the beef cubes and stir-fry until half of the beef's moisture has evaporated. Add the rest of the seasonings. Place the fried salmon flesh on a plate, and put the fried beef cubes, chopped nuts and kimchi on the top.
3.2 Sous-vide beef with pears
Ingredients: 75g 3A snowflake beef, 1 pear and 100g black pepper juice
Cooking steps: Peel the pear. Put it in rock sugar water and steam it in a steamer. Cut it into half and place the half on a plate. Vacuum and seal the snowflake beef, and put it in a cooker; add water and cover it. Set the temperature to 60°C and cook for 45 minutes. Take the beef out and tear the bag. Put the beef in a pan and fry it with butter. Put the black pepper juice in another pot and boil it. Add the beef and immerse for a few seconds and then put it into a plate. Put a little black pepper sauce on top, decorated with a few sweet beans and herbs on the side.
3.3 Sous-vide eggs
When the egg is heated at a constant temperature of 64°C, the egg white and the yolk can be coagulated at the same time, and an egg with just the right softness and tenderness can be obtained; the texture of the egg white is like a fermented pudding, and the yolk is smooth and dense, just at the critical point of solid and liquid.
Ingredients: 2 eggs, 20g green sauce and 20g rose caviar
Cooking steps: Wash the eggs, and put them in a vacuum bag; cook them at a low temperature of 63°C for 80 minutes. Pour 20g of green sauce onto the eggs. Decorate with miniature seasonal vegetables, and put 20g of rose caviar for decoration.