I Am A Special Executive Officer in WGO

During this period, stir-fry the mashed chicken with butter and dehydrate the onion.

Memories slowly return to my childhood.

The father was cooking the fish while Yukihira looked at the fish in the pot in front of him, suddenly a little puzzled.

"Dad, why do you fry fish like this?

And his father smiled, because then the fish skin would be fried very crispy.

"Oh, so there is such a skill. Sure enough, the knowledge in the restaurant is deep. 99

After Yukihira showed such an expression at this time, the father on the side also smiled.

"Then it should be enough that you know so much now.

His memories returned to what he saw in the dormitory.

"Can you tell us why you know how to cook French cuisine?"

"Oh, this method is what I learned from my dad. He said that if he wanted to make the fish crispy and "seven zero three", it was the most appropriate to stick to it."5

"Now I finally understand what my dad has been accumulating, putting it all together in everything.

"All the experiences, all the cultures, all the techniques, all the touches he encountered."

"It's all really incorporated into the ingredients, and it's all condensed into the skills of his own ideal restaurant.35

"Then what I should do now is. 35

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

Yukihira is the only one left in the end, and the cooking is not yet good.

Yukihira slowly pushed away in the kitchen, walked slowly and said with a smile.

To keep you all waiting, this is the family rice bowl I made.

At this moment, there was only a whole quail in the dish, and a poached egg was slowly standing around it.

The dean, who was adorning the side with a pile of sauce, supported his glasses.

Then he said, Yukihira, what exactly is your dish?

This dish is a family rice bowl.

After he said it slowly, everyone was a little puzzled.

"As you say so, this dish does not exist in the bowl. 39

"Ah, but anyway, let's try it first."

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

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

"On the surface it looks like a French dish, but he actually said it is a family meal. 35

"Is it called parent-child because of the combination of quail and water wave zone?"

"What mystery are you hiding?"

"Alright, then let me try it out.

Shinomiya Kojiro said slightly.

The dean on the side was thinking slowly in his mind at this time.

"That dish is the key to everything, can he really captivate Kojiro Shinomiya?"

"I wonder if he can understand the real intention of the field internship?

As the knife cuts down to a slow flow, put it in your mouth.

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

With a hint of sauce and soup, there is a rainy jumping sauce inside.

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

More importantly, the chewiness is a little off.

The basic elements of the parent-child rice bowl are 5 pieces of chicken, rice, onion, seasoning sauce, and quail meat.

I have eaten the oil and then put it in the oven to fully bake it.

The surface will be crispy and the meat will be tender and juicy.

But salt and black pepper were added to give it a slightly spicy taste, followed by whipped cream.

Make them thicker and thicker, because the half-cooked goreng sauce is the key to family rice bowls.

in seasoned rice. Added milk is even compatible.

Then add the meat rice fried in butter and the onions whose mellowness and sweetness have been improved after dehydration.

The sauce is a slightly sweet Madeira with sugar and honey.

"Well, it is like a seasoning sauce, which can closely link all the ingredients together."

"That is to say, this dish is a reconstruction of the concept of parent-child rice bowls and the skills of French cooking. 35

"But if you use something like risotto to infiltrate the quail quail, there should be liquid seeping out anyway."5

"Xinping, how exactly did you fill it in?

"Just chewy!"

The old woman at this moment suddenly remembered.

I used cabbage that had been blanched in brine, wrapped that and stuffed it into the quail.

That's not what happened in the training camp.

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

The dish that Shinomiya Kojiro made during the training camp was cabbage wrapped meat.

He didn't expect this cabbage-wrapped meat to be absorbed by him...

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

While maintaining the crisp taste, it also brings out his dry point.

This sweetness ties together the aroma of the quail meat and the mild flavor of the fabric.

What value do schools want to bring to the culinary scene with fieldwork students?

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

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

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

Today, good French cuisine can be found everywhere in Japan.

It is absolutely indispensable that the real intention of their painstaking efforts to practice is to ask you to go back to the position of the group of young people in the past.

"What can you take away from professional chefs?"

"Nice job, good job, Shinomiya Kojiro-senpai said before that in order to improve his French cuisine to the next level."

"I will choose to come back to Japan."

"Then I must be doing the opposite of what you are doing now. 35

"It is to break through the cooking that I have learned in this growing environment. 99

"This is the first new dish I've created.

At this time, the 4th house is looking at the dean of the school.

I thought slowly in my heart.

"It's time to decide, can Yukihira's dishes be engraved on the menu of this restaurant?" 4.2

"No, the quality is too low. 35

At this moment, Yukihira's heart fell into depression, but Shinomiya Kojiro said slowly.

"I mean if you're in this situation, it's enough if you put it in the shabby store you'll open in the future."

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

"But anyway, I can teach you how to replace it with me and how to cook this dish.

"What do you think?"

At this moment, Yukihira roared.

"It couldn't be better. 99

"It's good, at this time, I should use sherry vinegar and red wine, and then continue to use Xuelisu after using sherry vinegar and stewing the residue successfully. 39

"It's from Spain.

"And don't forget to pick up impurities."

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