Food: I was a cartoonist in Totsuki

Even if they are graduates from Totsuki, they do not have to fulfill their obligations to this extent.

Another important reason why they come here is that they may meet good employees during residential training.

For chefs who own their own restaurants, the top priority is securing staff, and graduates are well aware of how difficult it is to secure a kitchen with good staff.

Accommodation training is a place where excellent employees can be selected in advance.

So when we were eating today, it was because Kadozaki Taki took a fancy to Tong Yu's ability that he told Tong Yu to go directly to the store to help.

While Tong Yu was making the dishes on the spot, the students who had prepared them had already presented their own dishes.

Not everyone has the strength and courage to conduct "on-site cooking" like Tong Yu to attract customers first.

The vast majority of students had prepared part of the food in advance and brought it out as soon as the review was announced.

For example, Tacomi, who is good at Italian cuisine, made "Italian Baked Egg Salad" which was well received by the guests.

This dish is inspired by "Italian baked eggs", which were originally baked with eggs and cheese, but what Takmi made was as a salad.

Cut the baked omelettes into large pieces, mix them with the vegetables cut into large pieces, add black grape vinegar, and finally sprinkle with parmesan cheese and serve.

The taste is refreshing, which is very suitable for the taste of young people.

Coupled with the addition of green vegetables, it is even more popular among female diners.

Because Tadokoro Hui became a fan of Tong Yu, she activated the ability of "attentiveness and kindness". The dishes she cooked have a very strong affinity, and you will be addicted after taking one bite.

This time the theme "egg" is not limited to eggs.

So Tadokoro suddenly had the idea to use quail eggs as the main ingredient and present it in the form of "Oden".

Quail eggs are paired with various vegetables cooked in stock. Compared with the "salad vegetables" of Tacomi, this is more likely to be loved by the elderly and children because it does not taste greasy. After cooking, potatoes, kelp , konjac, fish balls, bamboo wheels, etc., have a very soft texture and are also easy to digest.

The warmth in Tazoe's dishes has spread to the hearts of diners, and has been recognized and praised.

Of course, there are also many students who have produced unsatisfactory works, either because they are too superficial in terms of creativity, or they just don’t taste good.

After others presented their dishes, the first batch of Shaomai that Tong Yu completed had been put into the steamer for steaming.

The guests gathered around Tong Yu's buffet counter witnessed Tong Yu's entire process of making Shaomai, and they couldn't help but marvel.

Because none of them have ever seen such a skillful and fast production technique. The most important thing is the shape and structure of this shaomai, which is even more incredible...

Chapter 48 Meisaku Subaru’s Pride

The customers gathered around Tongyu's buffet counter already knew from Tongyu's preparation process that the dish they were going to cook was Shaomai.In Japan, shaomai is also called 焼磲 because of the fluffy and flower-like shape at the top, which is shaped like a pomegranate.

However, the Shaomai that Tong Yu makes now is not pomegranate-shaped at all, nor is it in the shape of a flower.

The whole shaomai is in the shape of a small pocket, and the small pocket is divided into four unequal portions, with corresponding fillings in each small pocket.

"Hey, the shape of this shaomai is so strange. It's completely different from other shaomai."

"Yeah, the shape is so ugly, why is it made like this?"

The onlookers looked at the shaomai that had been taken out of the steamer and said in confusion.

Indeed, the shape of Tongyu Shaomai is indeed unsightly compared to other Shaomai.

But the color is quite attractive, and as it is taken out of the steamer, an alluring fragrance spreads around.

"Hmm, but this smells delicious. Let's try it first."

"Okay, I'll have one too."

The diners surrounding the cooking table all picked up a portion of the Shaomai that Tong Yu had just finished and tasted it.

When they put a piece of steaming siomai into their mouths and ate it, their expressions changed obviously.

As he chewed, his pupils dilated with an incredible look on his face.

"Well, this Shaomai... is surprisingly delicious!"

"Ah, it's really delicious. Although... I don't know what's going on, but give me another one!"

Soon the first batch of Shaomai made by Tong Yu was snatched away by the diners at the front of the buffet table, and many diners at the back had not yet tasted it.

"Hey, there's no more? Let's make more!"

Seeing this, Tong Yu smiled and said, "Everyone, please wait a moment. It will be over soon."

After saying that, Tong Yu once again used his skillful skills to prepare the shaomai one by one, then placed 12 shaomai in a steamer, and finally placed them on the overlapping steamer.

Since the siomai we make is quite special, three can be counted as one portion.

The steamers stacked up in layers can serve more than 30 people at one time, and there is not only one Tongyu buffet table that can be used.

Three or four stoves are loaded with steamers at the same time. If the speed is fast enough, he can make Shaomai for 60 to 80 people at one time.

Just when Tong Yu's second batch of Shaomai was about to be released, a notification came from the radio.

The sound of notification this time was not about gathering, but about passing the test.

"Congratulations to Area A Nakiri Erina for being the first to reach 200 servings."

When this notification came, Tong Yu raised his head and glanced at Erina Nakiri, who was not far away from him.

I saw that her buffet counter was also crowded with customers, and the dishes that had been eaten were also crowded together in a small mountain.

The dish that Nakiri Erina cooks is "eggs Benedict", which is actually the so-called egg ham pancake.

This is a side dish with soft-boiled eggs and bacon, topped with a slightly sour hollandaise sauce. It is one of the king breakfast dishes in the United States.

Nakiri Erina improved it and added mullet roe to the surface of this dish.

Mullet roe is also considered a type of "egg". The noble sourness of this ingredient perfectly blends with the egg yolk to form a beautiful taste.

"This little tsundere is still very powerful. He was the first one to serve 200 people, but I won't give up the first place to you this time..."

After saying that, Tong Yu lowered his head and continued to work.

About ten minutes later, Tong Yu's second batch of Shaomai was finally completed.

This time I made more, about 80 copies.Almost everyone gathered in front of the buffet table had a portion.

Among these guests are Totsuki Resort's chief chef Nagado Shima Gin and deputy chef Nagase Na Hiromi.

The two chefs appeared at the same time, which surprised the other diners.

Although they could be seen tasting students' dishes in previous rounds of assessments, it was rare to appear together in front of the same buffet counter.

Sena Hiromi held a piece of Shaomai made by Tong Yu in his hand and looked at it: "Chef Dojima, the shape of this Shaomai is very special..."

"To be precise, the proportion of the division is very special. It seems that it is divided according to a certain proportion. What are these black and shining small debris?"

Dojima Gin was also full of curiosity about this shaomai, so he put the shaomai divided into four equal parts into his mouth.

Even Dojima Gin had a look of surprise on his face after eating this siomai.

"The taste is...it turns out that the small black crumbs are preserved eggs! And the elastic ones that will explode when you bite them are crab roe? So it turns out that crab eggs are also a type of egg."

“In addition, there are eggs with Shaomai skin, so it’s three-egg Shaomai.”

“The unique aroma of preserved eggs blends with the umami flavor of crab roe, and it tastes extremely delicious. And because pork fillings, shrimp fillings, and vegetables are also added, the taste of the entire shaomai becomes extremely harmonious. It feels like Just like a fitness trainer with a perfect figure!”

Dojima Gin felt the unique deliciousness of this shaomai. He came to the buffet and put down the empty plate in his hand.

"Classmate Tong Yu, the reason why your Shaomai is divided into four parts of unequal size is to maintain the golden ratio of taste, right?"

Tong Yu had been busy making shaomai, so she didn't notice Dojima Gin in the crowd just now.

"Oh~ Chef Dojima, you are actually here? As expected, you have already eaten it. Yes, it is the golden ratio. The name of the shaomai I make is 'Golden Ratio Three-Egg Shaomai'!"

Tong Yu named his dish.

In the comic "Chinese Ichiban", there are a total of four shaomai that appear.

Liu Pleiades' original "Big Universe Shaomai" and "Three Egg Shaomai".

The "Golden Ratio Shaomai" and "Huanglong Twice-cooked Pork Shaomai" created by Gangbangjie.

The four shaomai dishes have their own characteristics and are all very innovative recipes.

Tong Yu expected that Mizuko Subaru would definitely copy the "Three Ways of Shaomai". In order to achieve a perfect victory, he would not choose the same recipe.

So he came up with a sudden idea and once again activated the two abilities of "unbridled imagination" and "taste image deduction".

Combining "Three Egg Shaomai" and "Golden Ratio Shaomai" into one, a new dish is created.

The combination of the two is essential to highlight the theme of this breakfast assessment, "Three Eggs".

Both dishes are siomai, and siomai skin is a must.

As for the remaining ingredients, pork, shrimp, etc., Tong Yu only took them out of the ingredient warehouse this morning.

So the trial kitchen last night created an illusion for Mimasaku Subaru.

Meisaku Subaru was sure that Tong Yu could make "three-egg shaomai", but he never expected that Tong Yu would combine the two shaomai in the comics and create a brand new recipe.

Chapter 49: Go ahead and win the first place

“Golden ratio three-egg shaomai…”

When Dojima Gin heard Tong Yu say the name of this Shaomai, he touched his chin and thought for a while.

"I see, the shape of your shaomai is so special, is it because you took the golden ratio into consideration? Not only did you add three types of eggs that fit the theme, but it also showed the deliciousness in the form of the golden ratio."

People of Gin Dojima's level do understand what the golden ratio of cooking means, but many diners have only a partial understanding and don't understand what the golden ratio means.

"Golden ratio, what does that mean?" A diner asked curiously.

Tong Yu specifically explained: "The so-called 'golden ratio' is a knowledge and culture that was transmitted from ancient Greece to China through the Silk Road. It is a method of dividing all things, and it is also the most coordinated and beautiful division ratio.

The protagonist of siomai is the filling after all, but without supporting roles, it cannot bring out the protagonist. The ratio of the two determines the taste of siomai.

So the ratio of my Shaomai is eight to five, three eggs to five, vegetables to five, and shrimp to five. No matter what it is paired with, it will always have a balanced ratio of eight to five, which is the golden ratio of taste. Rely on this optimal ratio. , can present the most perfect flavor of siu mai. "

After Tong Yu explained this, everyone understood.

"It turns out it's because of the golden ratio. No wonder the Shaomai shapes are different in size."