They Gather Here

Presumably, she brought in two outsiders.

Luo Zhen was a little puzzled. He leaned over and was about to ask a question, but he didn't expect the middle-aged chef to speak first: "My humble fellow, Yoshinobu Tsuji, the executive chef of Aoyagi Pavilion, my beloved has been taken care of by you, thank you very much."

Qingliuting is also the executive chef...

No wonder.

In a general concept, what people call a "chef" is often the head chef.

The executive chef mainly focuses on management. His work includes selecting ingredients and controlling kitchen operating costs, developing new dishes, and supervising the maintenance and normal use of all equipment and tools (tableware, utensils) in the kitchen...

The reason why Jing Keai brought this person in was probably because she felt that the other party was too famous, so she could take this opportunity to promote the cultural festival and the neighborhood committee a little bit.

Xue Xia frowned slightly, and approached Luo Zhen: "Are we being provoked?"

Luo Zhen shook his head: "At best, it's communication."

"Hey?"

"The executive chef of Qingliu Pavilion must have been famous in the industry for a long time, there is no need to provoke me, a junior."

Yukinoshita let out a noncommittal "Huh--".

Tsuji Yoshinobu patted Toshiyuki Karazawa on the shoulder. The latter hesitated for a while, then suddenly came to Luo Zhen and bowed deeply: "Thank you, Chef Luo, for your advice!"

It's quite loud.

Many people were preparing for club activities in the special building, so they heard it as a matter of course and cast curious eyes.

Luo Zhen scratched his head depressedly, and said, "Let's go in and talk about it."

As he spoke, he pushed open the door of the home economics classroom, and the pair of master and apprentice followed in.

After all, Yukinoshita is from everyone. Although he is hostile, he still takes out the newly bought Longjing autumn tea to entertain the guests.

Yoshinobu Tsuji took a sip, looked around the room, and nodded involuntarily: "I noticed that there are a lot of spices here, and they are professionally sealed in test tubes. Are they prepared for the tasting meeting?"

Luo Zhen nodded: "That's right."

"You want to cook Chinese cuisine?"

"Not necessarily, the activities we launch at the cultural festival are 'taste games', and the rules have been mentioned in the magazine."

Yoshinobu Tsuji nodded and took another sip of tea.

The uncle was so expressionless that he couldn't see any expression.

Luo Zhen had no choice but to look at Tang Zejunzhi.

The young man was much more innocent. When he found that the other party was staring at him, he hurriedly looked away, scratching his ears and scratching his cheeks, as if he was trying to say something but didn't dare to speak.

Yoshinobu Tsuji noticed the state of his apprentice and couldn't help sighing.

He sat up straight and said, "Chef Luo, I really don't agree with some of your cooking ideas, so I'm here to pay you a visit."

Finally cut to the chase.

Luo Zhen smiled: "Is that what you said, 'This is the only cuisine in the world that knows how to steam and fry'?"

"No, it's another sentence." Yoshinobu Tsuji opened the magazine with him, "here."

"Spring rolls, also known as spring cakes, spring pans, and pancakes, are a traditional food in Chinese folk festivals and are popular in all parts of China..."

"Spring rolls are by no means unique to China."

understood.

Where the apprentice stumbles, the master will fight back.

However, the other party was obviously mistaken.

Luo Zhen coughed softly: "Chef Tsuji, I didn't write the copywriting. Of course I know that spring rolls are by no means unique to China. For example, in Southeast Asian countries, the cake crust is not made of thin dough but rice flour. Wrapped in skin, the fillings are mainly shrimp, pork and local vegetables.”

Yoshinobu Tsuji nodded: "Since Chef Luo is so easy to talk to, I'm relieved."

"Hey?"

"Why don't we chat a bit over the spring rolls?"

Cunning and cunning.

Luo Zhen glanced at Tang Zejunzhi, seeing the excitement on this little brother's face, he couldn't help but want to laugh.

He nodded, stood up, and walked into the back kitchen.

But Yoshinobu Tsuji stopped him: "Chef Luo, don't you need help from your assistant?"

This request is somewhat unexpected.

Luo Zhen fell into deep thought, thinking that the most important parts of the spring rolls are the dough and the filling, and it would be best to hand it over to Yukinoshita who is good at baking or Chitanda who is good at local cuisine.

He struggled between the two girls for half a minute, and finally made a choice.

"My deputy is Chitanda Eru," he said.

The tool man showed surprise, and then turned to joy.

"My deputy is Toshiyuki Karasawa." Yoshinobu Tsuji waved to his apprentice.

Tang Ze Junzhi was surprised, as if he had just learned about this decision.

"Please advise!"

"Please advise!"

The two sides bowed deeply to each other.

Chitanda, Yoshinobu Tsuji, and Toshiyuki Karasawa put on their chef uniforms, walked into the back kitchen and started working.

The first step, of course, is to make the spring roll wrappers.

Its operation is very particular, but the method is very difficult to master, and it needs repeated practice to achieve higher quality.

Luo Zhen clung to Chitanda's ear and arranged the work in a low voice: "You have to put the flour in a basin, add salt and water and knead it repeatedly. This step requires enough stamina, so I chose you."

It turned out to be hard work...

The tool man almost cried "Wow!" on the spot, but for the sake of the community (dgnb!), he quickly adjusted his mentality.

Don't look at the girl as an old hand, but as long as she is a little distracted during the meeting, there is still a possibility of overturning.

Because the proportion of raw materials used in dough is different according to the season and weather, it needs to be adjusted as appropriate, such as adding less water in rainy days, adding more salt in cold days, etc.

Fortunately, there is a chef to guide.

Luo Zhen took out the small plastic basin and high-precision electronic scale for weighing, and muttered to himself: "300g of flour, 2g of salt and 10g of oil should be enough. If you add water, 350g may cause the surface to dry out. You should add 100g more would be better."

Chitanda immediately followed his instructions.

Perhaps it was because of "men and women are matched, and work is not tiring". When they met today, the girl felt that it was extremely smooth, and every step seemed to have been done many times.

Especially the strength when pushing the face, it can be called perfect.

In order to prevent the dough from drying out, she dipped her fingers in water and pressed the dough, repeating this process.

During her meeting, Luo Zhen was not idle at all.

He took out the spring bamboo shoots in the bag, washed them, boiled them for 10 minutes and shredded them, washed the leeks and cut them into inch sections, shredded the carrots, and shredded the pork tenderloin. These are the main ingredients of the Sansi spring roll filling.

Then, put salt, mirin, white pepper, and cornstarch into the pork tenderloin, pour a little water, and stir well.

At this moment, Chitanda's voice came: "Senior, look."

Luo Zhen followed her fingers and looked over.

It turned out that Yoshinobu Tsuji also proceeded to the proofing step, but he poured the cold into the basin so that the water covered the dough.

"What's that?" Chitanda asked curiously.

"That's called soaking water to wake up the dough." Luo Zhen replied, "After the dough is woken up with this method, grab the dough with your hands, and the dough will fall down like a sticky waterfall. When stretching the tendons, you can knead them as much as possible, and then you can make the dough very thin and achieve a nearly transparent effect."

"I do not really get it."

"To put it simply, he is making Vietnamese spring rolls, but instead of using rice paper to make the spring roll wrappers, he uses low-gluten flour to make the transparent effect by soaking the noodles."

"Amazing……"

"really."

It can only be said that as expected of an experienced executive chef, he should have faced countless cooking situations, and this unconventional approach came at random.

Luo Zhen nodded secretly.

Seeing that the wet dough on Chitanda's side was almost tense, he set up a frying pan, turned on a low heat, and turned the dough clockwise with his left hand, then pulled it up immediately, and then used the dough Dip it to remove more batter. When you see that there is no wet noodles, quickly pick up the spring roll skin with your right hand and put it on the plate.

With just one swipe, pull, and dip, a thin spring roll wrapper is completed.

Moreover, it is very likely that the dough is thinner than the noodles made by Yoshinobu Tsuji and Toshiyuki Karazawa by soaking in water.

Amazing!

Chitanda's eyes widened in surprise, "Senior!"

Luo Zhen smiled: "Don't look at me so adoringly, I will be shy."

"Well……"

"Okay, I'll leave the rest to you. Remember, although the temperature deviation is small, the pan is indeed hotter in the middle, so for smoothness, when you spread the dough clockwise, it's best to start from the periphery first. , and then move closer to the middle."

"But I still..."

"I believe you."

Chitanda's face turned red when she was stopped by a sentence.

She took a deep breath, and recalled the operation of the senior just now like a movie in her mind, and then started to move with her hands——

Wipe, pull, dip.

"I did it!" the girl screamed.

Excited, it was impossible for her to pay attention to the volume, and the whole home economics classroom heard it as a matter of course.

Tang Zejunzhi cast his gaze over, and then opened his eyes wide in surprise.

He subconsciously called out: "Master!"

"I've seen that their spring rolls are thinner than ours," Tsuji said.