The shape is full, straight as a sword, and the croissant shape is relatively simple, after scrubbing, the sharp pedicle on the top is cut off, and then the edges and corners are also cut off, and the salt is evenly applied and then the surface is wiped clean, which can slightly remove some of the liquid in the okra and improve the taste.
When handling cauliflower, you need to be a little more careful, using scissors to carefully cut off the stalks of the cauliflower, and then use the knife to cut the cauliflower into small pieces one by one, in the process to keep each piece as intact as possible.
"Well, it looks pretty good."
Of course, Megumi Tando can't make any mistakes with the handling of vegetables, and after the small umbrella-shaped cauliflower is divided and placed on the plate, only the cabbage remains.
For cabbage, Megumi Tando has a special handling technique, first put the cabbage in the boiling water before soaking for a while, and then take out the cabbage to become soft and tough, not only the leaves become easy to tear off, but also to ensure the integrity of the leaves as much as possible.
The water used in the whole dish is a French consommé prepared by Kojiro Shinomiya in advance, which makes Megumi Tazo feel a little kind of him a little, you see, he is not so embarrassing Megumi Tazo has tasted a little clear soup in private, and the taste is fragrant but not strong, which is especially suitable for pairing with vegetables and fruits.
Kojiro Shinomiya's accomplishments in French cuisine and fruit and vegetable cuisine can be seen.
After all the dishes are cut, they should be blanched in water, blanched in a pot separately, and then immediately scooped up and placed in ice water, and when they cooled, they should be picked up and drained completely.
"The next step is to find a mold, spread the cabbage leaves on the bottom layer, put the white asparagus on the second layer, put the third layer on the third layer, and add some clear soup to each layer."
A few months ago, Megumi Tado, who still knew a little about French cuisine, couldn't make the French jelly dish quickly even after making up for it, so she could only follow the recipe given by Shinomiya step by step.
Put the boxy cabbage-filled box in the refrigerator, and the whole dish is almost finished, and all that remains is the process of waiting for the vegetables to be mixed with the consommé inside to become frozen.
Megumi Tanzo stretched comfortably and took a look at the situation nearby, where the surrounding classmates were still nervously handling the ingredients.
Although she is much slower than others in finding ingredients, in the part of processing vegetables, her speed is beyond the reach of others.
"Well, Yang Ming, haven't you finished it yet?"
When Tian Suohui saw Yang Ming's side, he was slightly surprised.
The two of them have gone through so many cooking classes together as partners, of course she knows the speed of her little friend very well, Yang Ming started so long earlier than her, to be reasonable, even if he said that the cooking was done now, she would not be surprised at all.
But now he's still working on the ingredients "yes, it's a little slower."
Yang Ming lowered his head, and his long bangs covered his eyes, so that Tian Suke couldn't see what he was thinking.
"That's it" Although there were still some doubts in her heart, Tian Sue didn't continue, but she was sharp-eyed and found that there was something on Yang Ming's cooking table that she hadn't used before.
"This is" Tian Sue picked it up and looked at it, and said in a questioning tone, "White wine vinegar" "I don't think I need this for this dish."
Hearing this, Yang Ming's hand that was cutting vegetables paused, glanced at the white bottle in Tian Sumi's hand, thought for a while and said, "I just took the wrong one." ” His expression was okay, his expression had always been like that, and Megumi Tanzo couldn't find anything on his face, so he had to stare at him suspiciously.
In order to remove the dark spots on the oxidized cauliflower, a redox reaction was carried out with reducing acetic acid, which was the method that Yang Ming came up with.
The ordinary vinegar sour taste is too strong, and it conflicts with the light and slightly sweet taste of this vegetable jelly, so he had to compromise and choose the transparent and slightly sour white wine vinegar, and the black vinegar will also pollute this cool color, hoping to make up for it a little.
The bottle of white wine vinegar in Tian Sumi's hand was the one he had just taken from the seasoning area, but he forgot to put it back.
"Is it" Megumi Tazo opened her mouth and wanted to ask something, but she heard Kojiro Shinomiya's dissatisfied voice coming, "Didn't I say don't communicate with the black-haired girl over there?"
Who's a girl with black hair?
Megumi Tazo looked around and noticed that the eyes around her were staring at her, so she came to her senses, stuck out her tongue in embarrassment, put down the bottle and ran to the refrigerator to look at her own food.
At this time, Yang Ming finally breathed a sigh of relief.
The people around him have done almost the same, and he still needs to hurry up a little bit When the time was almost up, Megumi Tazo took out the crisper from the refrigerator, gently poured the french jelly on the board, picked up a kitchen knife, cut off a piece of the squarely stacked french and put it on a porcelain plate, and then garnished it with a special sauce.
"It's really beautiful."
The frenché, arranged in order according to the recipe of the four houses, is wrapped in green cabbage into a small square box, starting with the yellow corn shoots at the top, and gradually dividing into different color layers, until the white and green jade color of cauliflower and okra at the bottom, the whole dish shines like a translucent glass color in the light.
"Then let's go and show it to the teacher now."
Megumi Tando looked at the masterpiece in her hand with satisfaction and walked to the podium.
"Unqualified."
At this time, Shinomiya Kojiro was not in a good mood, and after a little taste of the French jelly made by the boy in front of him, he sighed in his heart, how did this kind of goods get mixed up until now He really wanted to spit out this mouthful of vegetables, isn't it clearly written in the recipe, can you just blanch the vegetables when handling them, what is the feeling of chewing dregs in your mouth "But the teacher."
The boy obviously didn't expect this result, and panicked, but saw Kojiro Shinomiya waving his hand, "Next" The next one is none other than Megumi Tano.
"Teacher, please taste it."
Megumi Tazo gently placed the plate in his hand on the table in front of Shinomiya.
That's pretty good This was Shinomiya's first impression of Megumi Tadoko's cuisine.
Jiuzhen vegetable french jelly, this dish is his early work, and it is certainly relatively simple for him.
Although there are many different types of vegetables used, it takes only the basic skills of the chef to make this dish, a keen grasp of the flavor and the appearance of the food.
Not only in Enyue's residential study, but also when he had a new chef training at his own restaurant, he would also use this dish as an exam question
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