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For chefs who seek to make more delicious dishes, this kind of condiment is more precious than gold and diamonds! If soy sauce of this quality is publicized and recognized by the culinary industry, it will be officially auctioned.

Even, a million dollars is only the starting price, and the ultimate price of E read mainly depends on the will of the top chefs to cook and the financial resources of these chefs! For others, there is no market. However, for Liu Xing, asking for tons of treasures is probably impossible.

But it is not difficult to ask Xiaodangjia to order this kind of soy sauce.

Because the amount of soy sauce brewed by Juxialou every year is quite large. In the place where Juxialou is located, regular customers of Juxialou can buy ordinary grade Juxia sauce.

Those ordinary-grade chrysanthemum sauces are the same as those used in chrysanthemum downstairs. Under normal circumstances, the soy sauce used for business operations is the same. And the soy sauce that reaches the C-grade quality is one in a hundred.

Chrysanthemum chrysanthemum makes thousands of jins of soy sauce every year. However, in addition to being made in strict accordance with the technical requirements, the first-class chrysanthemum sauce that can reach this high-quality goods requires the tongue of a top chef to distinguish the quality of soy sauce.

Distinguish the finished batch of soy sauce from the slightly inferior soy sauce.

That is to say, soy sauce of this quality, in the eyes of Erina, the successor of Yuanyue in the world of food halberds, is also a peerless treasure that can be desired but not sought after.

But for Liu Xing, it’s probably equivalent to borrowing something from a friend’s house, and it’s just a debt of favor.” By the way, I forgot to introduce! This is the friend I met during the exam, Nikaido Jiaming, and the family seems to be I run a French restaurant in Tokyo." Xing Ping Chuangzhen introduced Liu Xing, who was slightly fat beside him, nodded and said, "Chuangzhen friend, how is your cooking skill?" Said, Nikaido Jiaming's cooking skills are really not good.

Probably... It can be compared with the level of Xingping Chuangzhen three years ago, that is, the sixth grade of elementary school.

Relatively speaking, Nikaido Jiaming is far away from Xingping Chuangzhen in terms of talent and aptitude, the cooking teaching level of his parents, and his hard work.

Don't look at Nikaido Yoshiaki as the heir of a high-end restaurant, but... the real culinary world is not recognized! His family's restaurant only has a senior chef with a chef, and there is no hope of breaking through to a star old senior.

If Nikaido Yoshiaki's father, who is currently the head chef, retires, then there will be no chefs at all in the restaurant who have anything to do with senior chefs.

It is precisely because of this that Nikaido Yoshiaki's father hopes that he can enroll in Yuanyue, become a senior chef, and successfully succeed Yuanyue's second-generation chefs. Often in the culinary world, he is much better than most fathers. Don't look at Xing Ping Chuangzhen as an unfamiliar country chef, but it's just that he has relatively little experience in high-end cuisine.

However, the foundation is that the basic skills of cooking are almost the basic skills of cooking in any country, and he has a little mastery of some techniques. The biggest advantage is that there is no sectarianism. In his eyes, the cuisine of any country is just a way of cooking.

In his eyes, high-end cuisine and civilian cuisine are not far apart.

The difference is not the dishes and recipes themselves, but the level of the chef.

Chapter 366

Xingping Chuangzhen's cooking skills were taught by his parents.

In the beginning, Yao's dad and Yao's mother didn't expect him to become a top chef, so they taught him some basic cooking skills and home cooking.

Afterwards, the more advanced skills are undoubtedly taught - some sanshou and skills, not a fixed system.

This has led to the culinary skills that Xingping Chuangzhen has learned, which belongs to the wild way of no school. The cooking skills of all countries have a little bit, but there are no routines of any school. In particular, the senior housekeepers of each family The cooking recipes, the father of medicine knows his own stomach, but he is afraid that the seedlings will grow, and none of them have taught Xingping Chuangzhen. It is all about guiding Xingping Chuangzhen to his own field and thinking, using the technology he has mastered to restructure and reorganize, and according to needs. Make the dishes you want.

Less fixed advanced recipes are taught, but a lot of ideas for innovation and improvement of cooking are taught.

This is just like other chefs, - what I started to learn is the embarrassing moves of various schools. This specific combination of moves is certainly stronger than the basic moves, but after I get used to it, I will subconsciously follow the fixed moves, and Lost to refine all kinds of basic sword moves, and randomly combine the most suitable moves for on-the-spot application.

What Xing Ping Chuangzhen learns is similar to Dugu Nine Swords, which has no moves and no styles, but he is proficient in the usage of various basic swords, so he can conceive how to use the basic sword moves by himself.

In addition to the lack of experience, insight and knowledge, Xing Ping has a real foundation, which surpasses many veteran senior chefs.

It can even be said that the way of thinking about cooking is not the way of senior chefs at all, but the way of some special chefs and star chefs.

Just like, many European star chefs have never learned Chinese cuisine, but after tasting it, they can generally use their own cooking techniques to make dishes with similar taste and shape.

A Chinese super chef who has never made French fried steak in his life, asked someone to serve a plate of French chef's dishes on the table. After eating, the kitchen utensils and techniques used were all Chinese cooking techniques, but the dishes he made were French. There is no difference between the steaks cooked by Cooking. This kind of control ability is to understand the essence of cooking and completely control the cooking, not the kind of dull people who are all led by the nose and recipes in textbooks.

Among the chefs trained by Yuanyue, most of them are not able to control their own skills, and can cook whatever they want. Few people have reached that level without graduation.

Xing Ping Chuangzhen's cooking, except for the most basic knowledge, other non-essential advanced skills are all learned bit by bit in the process of competing with his father. There is no systematic cooking system.

F Therefore, Xingping Chuangzhen often puts "Xingping" in front of his dishes.

I don't know the chef Xingping Chuangzhen, so I feel disgusted by it, and feel that this brat is too inflated.

But in fact, it was Seirou Xinghei who started out unintentionally and later pushed the boat along the way, shaping this kind of unrestrained vision that is not limited by the opinions of sectarians.

Xing Pingliu decided that Xing Ping Chuangzhen would not be a chef of Japanese cuisine, not a chef of French cuisine, nor a chef of Chinese cuisine-.. but a chef whose pursuit is to cook and cook according to the way he masters and understands.

In fact, the upper limit of this kind of chef is hard to say in the future, because...following a fixed culinary routine, the talent is good enough, and before reaching the upper limit, you can usually see at least the height it can reach. Fortunately, Ping Chuangzhen is so indomitable If the development is not good, this person is a high-end chef with no background. Chef Yeluzi is very skilled and has a lot of tricks, but if the development is good, Xingping Chuangzhen can probably become a generation of master chefs. His grades will not be lower than those of his father, Seiichiro Yukihira! "Master Liu Xinghei asked me to work part-time to learn cooking skills through part-time work." Said Yoshiaki Nikaido.

"This restaurant mainly focuses on Chinese cuisine, and basically does not consider selling Western food." Liu Xing said shaking his head.

"Master Liu! What I want to learn is Chinese cuisine! In fact, most of the Japanese-style western restaurants have some improvements that combine the characteristics of Asian cuisine. In Western food, there are relatively few applications.

However, Japanese western restaurants often use this kind of condiment, and there are some innovative western dishes combined with the characteristics of oriental cuisine, which happen to be the signature dishes of various Japanese western restaurants. "Kaimei Nikaido said, "And most of Japanese cuisine is derived from Chinese cuisine.

People from P Institute IU learn directly from the source, which is more conducive to improving cooking skills.

Liu Xing nodded and said yes! After you officially enter school, you can come to work part-time.

Let’s start with part-time job cutting vegetables. Western food includes French chef’s knife skills.

Knife skills are the foundation of the basics of cooking. After mastering knife skills, it will be of great help to any genre of cooking! When your knife skills are improved to a level that I am satisfied with, I will start teaching you other real skills! "Yes! Gong Xie Liu Master, point me out!" Nikaido Yoshimitsu nodded, the status of Western food originated more from the colonial era, so that the types of ingredients in Western food can be selected from all over the world, and the richness of ingredients in this way has been greatly improved. .

In addition, the urbanization and modernization brought about by industrialization have led to an increase in the number of urban restaurants. After the number of urban restaurants increases, chefs who open restaurants to make a living are more efficient in accepting customer feedback.

-Some talented chefs began to innovate cooking recipes.

A large number of restaurants have accumulated many new recipes, and the early publishing industry even published many classic recipes that chefs themselves innovated.

Many classic Western food recipes can be traced back to the cloth cooking methods in newspapers and published books in the early industrial revolution era.

There is a lot of knowledge about cooking, but it is not systematic. Later, Western cuisine researchers led by France began to sort out cooking theory. Due to the influence of Western industrialization, French cuisine uses a lot of mathematical statistics and quantitative methods. Accurately quantify the amount of ingredients and condiments, and use clocks, thermometers and other tools to measure time, temperature, etc., and obtain a series of precious formula-like data. After that, French cuisine often appears The material is accurate to gram or a unit more precise than gram, and the temperature is more or less accurate to degree or more precise. There are precise numbers for temperature, time, and materials in each cooking step. If one link makes a mistake, the entire cooking may be possible. There was a big failure.

Some recipes of top European chefs are often so strict that no deviation is allowed.