Gourmet: I am a chief executive officer in wgo

"Then what I should do now is."

At this moment, the dishes for the three of them have been finished.

In the end, Xinghei is the only one left, the cooking is not ready yet.

Xingping slowly pushed it away in the kitchen, walked forward slowly and said with a smile.

Keeping everyone waiting, this is the parent-child rice bowl I made.

At this moment, only a whole quail is served on that dish, and a poached egg is slowly standing around the top.

The dean, who decorated the side with a pile of sauce, adjusted his glasses.

Then he said, what is Xinghei's dish?

This dish is Oyakodon.

After he spoke slowly, everyone was a little puzzled.

"Based on what you said, this dish does not exist in the bowl."

"Ah, but anyway, please give it a try first."

"This is the best French dish I can make right now."

"Quail meat is a must-have in restaurants, and it is a common ingredient that even ordinary families in France love very much."

"It looks like a French dish on the surface, but he actually said it's a parent-child bowl."

"Because of the combination of quail and water wave belt, is it called parent-child?"

"What mystery are you hiding?"

"Okay, then let me try it."

Shinomiya Kojiro said slightly.

The teaching director at the side was thinking slowly in his mind.

"That dish is the key to everything. Can he make Shinomiya Kojiro intoxicated by it?"

"I don't know if he can understand the real intention of the field practice?"

With a single cut down to a gentle flow, put it in your mouth.

Immediately, an astonishing light and shadow flickered on his body, and golden risotto flowed out from the whole quail.

With a trace of sauce and soup, there is a panyutiao sauce flowing out of it.

As the old woman swallowed it, she immediately felt that the sticky eggs, quail meat, and rice were sticking together boldly.

More importantly, the chewiness is a bit wrong.

The basic elements of Oyakodon are 5 pieces of chicken, rice, onions, seasoning sauce, and quail meat.

I baked it fully in the oven after I ate the oil.

This results in a crispy surface and tender, juicy meat.

But salt and black pepper are added for a slightly spicy taste, followed by whipped cream.

Make them thicker and thicker, because the half-cooked gravy is the key to Oyakodon.

In risotto.Added milk is even compatible.

Then add the meat and rice fried in butter and the onion that has improved the mellowness and sweetness after dehydration.

The sauce is made from slightly sweet Madeira leather with sugar and honey.

"Well, it is like a seasoning sauce, which can closely connect the various ingredients."

"That is to say, this dish is a reconstruction of the concept of parent-child rice bowl with French cooking techniques."

"However, if you use something like risotto to submerge angko quail, no matter what, there should be liquid seeping out."

"Xinping, how did you fill it in?"

"The chewiness just now!"

At this moment, the old woman suddenly remembered.

I used cabbage blanched in salt water, wrapped that and stuffed it into the quail.

Isn't this what happened in the training camp.

Before he finished speaking, he was caught by the other side.interrupted.

The dish made by Shinomiya Kojiro during the training camp is cabbage wrapped meat.

Unexpectedly, this cabbage-wrapped meat was absorbed by him...

I saw Kojiro Shinomiya thinking slowly in his heart.Think slowly.

Brings out his dry point while maintaining a crisp finish.

This sweetness binds the aroma of quail meat and the flavor of the fabric mildly.

What kind of value can the schools bring to the cooking scene if they want to inspect the students on the spot?

But its real purpose was more far-reaching. After the war, young chefs who aspired to become professional chefs of French cuisine traveled to France one by one.

They moved between various resting places to observe those legendary masters up close.

Learn to copy their techniques and extract the essence, and finally build your own cuisine.

Right now, French cuisine can be found everywhere in Japan.

It is absolutely indispensable that the real intention of their painstaking efforts in the internship was to let you go back to the standpoint of those young people in the past.

"What can you take away from professional chefs?"

"It's a good job. Kojiro Shinomiya said before that he wanted to improve his French cuisine."

"That's why I chose to come back to Japan."

"Then what I'm doing now must be the opposite of yours."

"It is to break through the cooking that I have learned in this growing environment."

"This is the first time I created a brand new cuisine."

At this time, the 4th house is looking at the teaching director on the side.

I slowly thought of it in my heart.

"It's time to judge. Can Xinghei's dishes be engraved on the menu of this restaurant?"

0.5 "No way, the quality is too low."

At this moment, Xingping fell into depression, but Shinomiya Kojiro said slowly.

"I mean, if you are in the current situation, if you put it in the broken shop you open in the future, it will be enough."

"But it's a little rough to launch it in my Shinomiya Kojiro's store."

"However, I can teach you how to cook this dish if it's me."

"What do you think?"

At this moment, Xingping let out a loud roar.

"It could not be better."

"That's great. At this time, I will use sherry vinegar and red wine. I will continue to use Xuelisu after I use sherry vinegar and stew dregs successfully."

"It's from Spain."

"Don't forget to scoop up the impurities, too."

At this time, the observer outside the door slowly got through the phone.

Chapter 320 The fifth chapter is all ingenious works

Time passed quickly, and it was the morning of the second day, and at this time Xingping also patted his head.

said immediately.

"Thank you for your help, too,"

While saying this, he took a fancy to Shinomiya who was beside him.

At this moment, Sigong gave him a disdainful look, then turned his head and said.

"It's not because you learn too slowly."

But at this time Xingping suddenly lowered his head and bowed.

"Thank you so much, master."

After saying this, he slowly glanced away.

At this moment, the crowd suddenly exploded.

"Oh, you actually let someone call you master."

"It's really too much."

Shinomiya has a dark face.

"It's what he wanted to shout, okay?"

While saying this, he also grabbed the old woman's head, and the old woman was not surprised.

Continue to speak provocatively.

This time he also suffered a blow from the fourth palace.

the other side.

At this time, Fade Chen was looking in front of him, and the meeting organized by the underworld also took a deep breath.

Since the last time, at 27, he chose to slowly search for underworld organizations.

Finally found such an internal meeting for them today.

The purpose of this internal meeting is to select newcomers to appear, and Wei Wei will step forward.

The so-called selection of newcomers to appear actually depends on the competition.

This kind of competition can let these underworld people show their talents and also can show the deepest background.

Before the academy, Chaoyang slowly looked in front of him, is this the academy?

"I don't know what kind of existence I can see after I come here."

After Wei Wei walked in, he looked at all this in front of him with some doubts and slowly frowned.

His identity is now the new teacher of this academy.

Go forward slowly, looking at all the students in the classroom in front of you.

At this time, there are many students.

After looking at the dishes made by Chaoyang in front of him, I was shocked.

"It's all ingenious work."

Didn't expect to teach us such a powerful dish in person.

It really surprised them.

But at this moment, he Weiwei didn't see the questions of this exam.

He seemed to have thought of something in his heart.

That being the case, let's mention these students a little bit, and after coming to the classroom, I will teach the method of cooking to the following students one by one.

All of the poisoned students were shocked by Chaoyang's powerful culinary skills in front of them, and more importantly, the culinary skills of the people in front of them were not only far superior to that of Season.

It even made them feel that even if Teacher Chen Fei came, he might not be stronger than him.

Because the oppressive force felt on him is the same as that of Cheng Fei.

But what they didn't know was that the pressure on him was still a little away from Cheng Fei, so he wiped the knife in his hand.