Food: I Am A Cartoonist In Totsuki

Chapter 46: Live Cooking

Tong Yu took off his upper body clothes, revealing a perfect figure that did not match his age.

His body is not as thick as a muscular man, but his muscle lines are clearly visible, which is rare among students.

Even Dojima Gin, who is very fond of exercising, lit up when she saw Tong Yu’s beautiful muscles.

“How did he achieve this perfect figure?” Dojima Gin touched his chin and stared at Tong Yu’s perfect figure.

“I’m more curious about what he’s going to do next than his figure.” Hiromi Sena said.

Not only Hiromi Sena was curious, but others who were staring at Tong Yu were also curious about this question.

Soon Tong Yu answered their question with action.

Tong Yu took a breath and placed his right palm on top of the stick.

Then, I saw him supporting the whole body with one hand, and the whole person slowly stood upside down.

“what?”

Everyone was stunned again, what is this doing, performing acrobatics?

Tong Yu stood upside down on the cooking table, with both hands pressing the wooden stick, which was pressing the flour ball below.

This scene made the audience who watched “China One” feel deja vu.

That’s right, this is Gangbangjie’s unique technique for making shaomai skins, and he is the only one who has this technique in the entire “Zhonghua Ichiban”.

Since there is no steel rod, Tong Yu can only temporarily find one such wooden rod instead.

This will feel a little worse, but it will not affect the overall operation.

Surprised, Tong Yu, who was standing upside down on the cooking table, spread his legs in a straight line.

Then Tong Yu’s waist suddenly exerted force, and then an unbelievable scene appeared.

With the strength of the waist, the whole person spun like a propeller.

Along with the body’s rotation, Tong Yu’s wooden stick in the palm of his hand also rotated.

The speed of rotation is getting faster and faster, and the dough pressed under the stick is gradually thinning under the pressure of high-speed rotation and weight.

“Look, the dough is gradually being opened!”

“There is actually such a skill. He pressed the dough so thin, what is he going to do?”

“Mom, look at how powerful this big brother is, he can actually spin upside down!” A little girl took her mother’s finger and pointed in the direction of Tong Yu.

Not only the two mothers and daughters, but also the guests in the A cafeteria were gradually attracted by Tong Yu, and were slowly moving closer.

The “live cooking” has already paid off, and many guests are looking forward to what Tong Yu will cook next.

Tong Yu pressed the stick and rotated upside down for a few minutes, until the dough was pressed to the point that it was almost transparent.

After finishing, Tong Yu jumped off the cooking table, looked at the many guests who were already around the cooking table, and said, “Everyone, please wait a moment, the cooking will be ready soon.”

After Tong Yu finished speaking, hurry up and make it on the spot. The speed of his hands is dazzling.

Since the fillings are prepared early, it takes no time at all to make.

“Chef Dojima, what do you think of this student named Tong Yu, the skills he just performed are unheard of…” Hiromi Sena said with a surprised expression.

“Every movement looks very rough, but unexpectedly has such a delicate result. He shows the cooking skills like a street performer with superb skills.”

Dojima Gin said with a smile on her face: “Now I kind of understand why Tong Yu is favored by several graduates at the same time.”

“Yeah, students with such superb skills, graduates, they will definitely try their best to win over to their restaurant.” Hiromi Sena also smiled.

The reason why graduates are so willing to come to dormitory training as assessors is not just because they are entrusted.

You must know that these graduates have their own restaurants. For the accommodation training, they have to study the shop or the restaurant.

The sous chef is here.

Even Tōtsuki graduates don’t have to be obligated to do so.

Another important reason for them to come here is that they may meet good employees for the accommodation training.

For a chef who owns his own store, the top priority is securing the staff, and graduates are well aware of how difficult it is to secure a kitchen with good staff.

Residential training is a place where outstanding employees can be screened in advance.

So when we ate today, it was because Tsunozaki Taki saw Tong Yu’s abilities that he told Tong Yu to go directly to the store to help.

While Tong Yu was cooking on the spot, the students who had prepared for a long time had already presented their dishes.

Not everyone has the strength and guts to be the first to attract guests with “live cooking” like Tong Yu.

Most of the students have prepared some of the dishes in advance, and they will be served directly when the review is announced.

For example, Takumi, who is good at Italian cuisine, has made “French Egg Salad”, which has been well received by the guests.

This dish was inspired by “egg omelette”, which was originally baked with eggs and cheese, but Takumi made it as a salad.

Cut the baked frittata into chunks, toss with chunks of vegetables, serve with balsamic vinegar, and serve with a sprinkle of parmesan cheese.

The taste is refreshing, which is very in line with the taste of young people.

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

Because Tadokoro Megumi became a fan of Tong Yu, she activated her ability to be “attentive and friendly”. The dishes she cooks have a very strong affinity, and she will be intoxicated after taking a bite.

This time the theme “egg” is not limited to this type of egg.

So Tadokoro Megumi came up with the idea of ​​using quail eggs as the main ingredient, and presented it in the form of “Oden”.

Quail eggs are paired with various vegetables cooked in broth. Compared with Takumi’s “salad vegetables”, this is more popular with the elderly and children because it does not taste greasy. After cooking, potatoes, kelp, konjac , fish balls, bamboo wheels, etc., the taste is very soft, and it is also good for digestion.

The warmth in the dishes of Tadokoro Megumi is passed on to the hearts of diners, and they are also recognized and praised.

Of course, there are also many students who have made unsatisfactory works, either too superficial in terms of creativity, or not very good in taste.

After everyone else had served their dishes, Tong Yu’s first batch of siomai had been put into the steamer for steaming.

The guests around Tong Yu’s self-service counter witnessed the whole process of Tong Yu’s siumai making with their own eyes, and couldn’t help but be amazed.

Because they have never seen such a skillful and fast production method, the most important thing is the shape and structure of this shaomai, which is even more incredible…

(To be continued..)*