There is indeed a problem with my summoning spirit system

Chapter 68 Kitchen Sonata

The most orthodox French cuisine includes a total of [-] dishes including cold appetizers, soup, hot appetizers, main course, and dessert.Serve dishes one by one in order.However, small restaurants like "Flower of the Brumaire" generally do not serve dishes so strictly in accordance with this orthodox style.

In fact, due to the accelerated pace of modern urban life, many restaurants have reduced the number of dishes to three or five courses, such as cold appetizers, soups, hot appetizers, main courses, desserts, or It is a simpler order of starter, main course, and dessert.

There is a small window in the back kitchen of the "Flower of the Fog Moon" restaurant leading to the front hall.Through the window, Nakiri Erina was surprised to see the young boy dressed as a waiter put on a chef hat and an apron and start cooking.

Erina stood up abruptly, and was about to say something, but was stopped by Nakiri Senzaemon.

Nakiri Erina, who was held down, said:
"Grandpa, he is obviously just a waiter, how can he be allowed to cook? Where is the manager of this store? Where is the chef?"

"Hey, Erina, please sit down first, don't rush to jump to conclusions, at present, there is no one else in this restaurant except this young man, and it is already past the peak meal time at noon. The boss is likely to be away for the time being, and it is normal to leave the shopkeeper responsible for entertaining customers.

And since he entered the kitchen, he must have his reasons.If the quality of the dishes he cooked is completely below the passing line, we can ask for a refund or compensation, just wait and see how he is doing. "

Erina was still willing to listen to Nakiri Senzaemon, so she became quiet for the time being.However, the suspicion in his eyes didn't diminish at all, and he folded his hands in front of his chest, as if I'd spray you to death with a mouthful of salt soda if you couldn't cook well.

The young man in the kitchen is naturally Li Xiang.Within two or three months after arriving in Paris, France, he followed the advice of the system Loli Yrel to work in this restaurant.

The owner of this store is a kind uncle named Leon.

When Lee wanted to find this little restaurant.Hearing that this [-]- or [-]-year-old thin boy who fled to France from the Middle East wants to find a job to make ends meet, the owner readily agreed.

Not only gave Li Xiang a job, but also gave him a lot of help in life.

People voted me peaches, and nature rewarded me with Qiongyao.

With a bit of guilt for deceiving the other party and a mentality of knowing how to repay the favor, Li Xiang does not spare any effort in his work.Moving around, entertaining customers, tidying up the store and rushing to do the work.

Within a few days, the neighbors in the neighborhood knew that there was a new hard-working young man of Middle Eastern origin in the "Flower of the Brumaire" restaurant.

Uncle Lyon is also very satisfied. He is nearly 60 years old now, his son has married and started a business, and he and his wife run this small restaurant on weekdays.Apart from not being able to let go of his cooking skills, the biggest reason is to be lively.

Looking at the customers coming and going in the store, life is always more fulfilling. Now that a young man has come to the store, it is even more lively.

Recently, Uncle Leon has been persuading Li to convert to God, and he is willing to be his godfather.It's exactly Li Xiang's way of recognizing his son as an elder in the real world, which makes Li Xiang who has ulterior motives a little embarrassed, so he can be persuaded by talking about it.

After getting along for nearly three months, Uncle Leon's family trusts Li Xiang very much now, and even when they have something to go out at noon or go out to buy, the shop does not close.Just let Li Xiang stay in the store and watch the store.You must know that there is always a lot of cash in the store.

But of course, Li Xiang's goal is not money. If he wants to make money, he has a lot of ways.Therefore, I never had the idea of ​​making money in the store.If it weren't for the fact that he might be suspected if he didn't receive Uncle Leon's salary, he could even work for nothing.

"Sure enough, your prediction was right, Nakiri Senzaemon and Nakiri Erina really came to this restaurant to eat."

Li Xiang was holding the cooking ingredients in his hands, talking to the system loli in his head.

Li Xiang, who obtained the red A template, is almost "automatic" in cooking. In addition to the steps of conceiving dishes and arranging decorations, actions such as handling ingredients, changing knives, and shredding are even completely in his hands. No need to think, his hands have done all the work before he does.

It's a pity that Li Xiang's back is facing the window leading to the front hall from the back kitchen, and Nakiri Erina is also sitting now. Otherwise, seeing Li Xiang's skillful handling of ingredients, she should be able to let go of some doubts about Li Xiang's cooking skills.

In fact, since the owner, Uncle Leon, discovered Li Xiang's "cooking talent", he consciously handed over part of the kitchen work to him, and taught Li Xiang the knowledge of French cuisine without reservation. .

In the industry of cooking, after all, there is a mastery of everything.Although the original Red A, Emiya Shirou, was better at Japanese cuisine, after several months of study, he now has a considerable degree of knowledge in French cuisine.

What he is doing now is the typical appetizer in French cuisine-French small eggs.

The production process of this dish is relatively simple in French cuisine known for its complicated cooking methods.The basic ingredients are also very simple, eggs and fresh cream.Of course, it is also possible to replace fresh cream with cheese or sauce, but using fresh cream is the most traditional way.

Add a tablespoon of whipped cream to the cake mold and season with a little ground nutmeg, ground fennel, salt and pepper.On top of the thick cream, put a few pieces of frozen shrimp, diced tomato, and shredded ham that have been removed from the shrimp and stir-fried with onions, and then an egg is added, and a spoonful of fresh cream is added on top. Radish as garnish.

Afterwards, the filled cake mold is put into a deep pan, filled with water, and placed in the oven, a step similar to steaming in Chinese cuisine.Adding water will maintain the moisture and keep the temperature at the right level.

Roasting takes about 15 minutes, and Lee wants to start preparing the goulash.

Burgundy is the name of a place in northeastern France. The place has excellent natural climate conditions and is suitable for growing grapes. It is also excellent for making wine. The Burgundy red wine produced is known as the "King of French Red Wine".

Compared with Bordeaux red wine, known as "the queen of French red wine", Burgundy red wine is more full-bodied and tough, and the yield is smaller.

In addition to producing red wine, the Burgundy region is also known for its French country cuisine.

The French refer to Burgundy as "a place where delicious food gathers". The most popular traditional family food of the French is the Burgundy red wine stew that originated in Burgundy.Even foie gras, snails and truffles, which are known as the three major delicacies in France, are slightly inferior.

The main feature of this dish is that the cut beef is put into a soup with red wine and baked at low temperature for up to 4 hours, allowing the flavor of the soup to completely penetrate into the beef. During the long-term low-temperature stewing , the texture of the beef also becomes tender and delicious.

(End of this chapter)