[Comprehensive] Su Ying's Spirit of Eating Halberds

“The food here is amazing!”

"Mr. Sigong, I am a reporter from XX Food Monthly. May I make an appointment to do a food interview tomorrow?"

"With such a grand occasion, it seems that after the official opening, there will be no appointment at all! Fortunately, I have the opportunity to come and taste it during the trial operation..."

As the first Japanese to receive the "Prussian Medal", Kojiro Shinomiya opened a branch in Tokyo this time, which has attracted great attention from the Japanese gourmet circle. The seats in the restaurant are fully booked almost every day, and some customers even After tasting the first time, I came back and ordered a second time.

For four consecutive days, everyone in the kitchen was in a busy state, but fortunately, tomorrow is the last day of trial operation.

"I'm so tired——" Su Ying curled up on a big chair and lay half down. From the outside, only half of her head could be seen protruding from the back of the chair.

"Isn't it time to take a breather?" Kojiro Shinomiya pushed his glasses, "The next moment is the real decisive moment."

"Tomorrow... the last day, we have to do our best. Don't relax, Su Ying."

"Hmm... Got it!" Su Ying reluctantly raised a fist and waved it.

"You too!" Kojiro Shinomiya turned his head to look at the other people watching the fun, "Work harder tomorrow!"

"Okay, Chef Shinomiya!"

I always feel that Senior Shinomiya is very nervous about tomorrow's business, why?Will someone big come tomorrow?

After Sigong left the kitchen, a chef next to him was about to leave. After looking back at Su Ying, he thought about it, gave up this plan, and said, "Su Ying, get up."

"Huh?" Su Ying looked at him in confusion.

"You didn't do well in dehydrating vegetables this morning. Let me teach you."

"Okay, thank you senior!" Su Ying immediately jumped off the chair.

The chefs in the kitchen were not stingy with their experience, and taught Su Ying everything they could teach, and Su Ying did not dare to slack off in the slightest, and studied tirelessly.

"Look, like this, stir slowly, don't let the vegetables burn..."

Under his gentle fiddle, the vegetables in the pot rolled in the hot oil, and the water in the body was slowly drained out and mixed in the clear oil.

"Come on for the rest, I'll help you watch."

"Okay!" Su Ying took the shovel and did it as he did just now, "Is it like this?"

"Hmm... you're a quick learner!"

"Hey, just pay attention to the surface of the vegetables~ Just let the vegetables sweat slowly!"

"Slowly... make the vegetables sweat?"

What a precise metaphor.

Over the past few days, everyone has also felt the reason why Shinomiya Kojiro likes Su Ying so much.

Shinomiya Kojiro is especially good at cooking and handling vegetables and fruits, so he is called "the magician of Légumes (vegetable cuisine)".Under his influence, the chefs in "SHINO'S" naturally fell in love with vegetable dishes.

Su Ying's handy affinity for vegetables, or an exaggeration, her soul-mate resonance with vegetables, makes it possible for people to draw the conclusion that this is the chef of Sigong in her youth!

And it's not a cute version!

Everyone can't help but want to promote her growth and see how far she can master it.

By analogy, by analogy, the processing techniques and cooking methods of vegetable dishes in Chinese cuisine are slowly transformed into the experience of French dishes.

After all, unlike Japanese cuisine, which maintains the original taste, Chinese cuisine and French cuisine both spend a lot of time and processes on processing ingredients, and are committed to making the ingredients bloom with colorful and splendid flavors.

"By the way... Su Ying, how are you preparing?"

"What are you preparing?" Su Ying carefully scooped up the freshly dehydrated vegetables on the plate and asked, "What is it?"

"Didn't Chef Sigong tell you to participate in the research and development of new dishes before? How are you preparing?"

"That... I already have an idea, so please look forward to it tomorrow!"

"OK……"

Obviously up to now, Su Ying has not even mastered the knowledge of French dishes. Even if she can perfectly reproduce the dishes according to the requirements of the French recipes, these are completely different from developing new dishes from scratch, right?

And now she actually said that she already had an idea?Shouldn't it be a recipe I found somewhere?

The chef who taught Su Ying hesitated for a moment, and said, "You'd better be serious, Chef Sigong attaches great importance to the development of new products..."

It is the most glorious moment for the chefs in the restaurant to put the dishes they have developed on the menu of "SHINO'S" side by side with Chef Shinomiya's dishes!If you treat it casually, it will easily arouse everyone's resentment.

But he can't help Su Ying, after all, he has to develop new dishes himself.

"Well, I know!" Su Ying said with a smile. Regarding the prototype of this new dish, she has been thinking about it since the first day she entered "SHINO'S".

During these days, she has deeply experienced the cooking style belonging to Senior Shinomiya—that is the unique characteristic of combining the top French cooking techniques with Japanese flavors.

Japan, as an island country, has continuously absorbed food cultures from various countries in the age of turbulent sea ships, and bred its own Japanese flavor from them.

She can taste the soul of Japanese cuisine from the nuances of the cuisine of senior Sinomiya, from the various and wonderful French cuisine.

The outer skin of French cuisine, the heart of Japanese cuisine, it can be said with certainty that only senior Shinomiya, who is deeply influenced by French and Japanese culture, can create such cuisine.

I am afraid that the reason why Senior Shinomiya came back to Japan to open a branch is also out of such considerations.In the birthplace where I grew up, I confirmed my foundation of becoming a chef, constantly improving my cooking concept, and making more delicious dishes.

In short, it is "fallen leaves return to their roots".

This is also the only way for the chef to get the Michelin three-star evaluation, so that the dishes are full of soul color and unique cultural symbols, so that everyone who tastes can feel the atmosphere that cannot be experienced elsewhere.

However, what Su Ying wanted to do was the opposite of what Si Gong was doing.

Abandoning the cooking skills acquired in the growing environment, giving up the Chinese cuisine that I am best at, completely based on what I have learned in Japan this year, plus the first-line pairings in the kitchen these days. The experience of French cuisine is blended together.

She wants to learn to look at ingredients and the feeling of cooking with a new perspective.

She is not like Senior Sigong, who has reached the pinnacle in a certain aspect and turned her head to find the root.What she has to do now is to break away from the shackles of the chef's own growth environment and create dishes that she could never imagine in the past.

"Senior, I'll leave after cleaning up the kitchen. See you tomorrow!"

"Well, see you tomorrow."

I hope that tomorrow's dishes can make everyone feel that their teachings these days are not wasted~

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There is another update in the evening~~ Then the field practice is over...

It's time to enter the school festival