I, Yan Ye, want to marry Shichen’s daughter

At nine o'clock, when most of the students started class, Feng Xue also bid farewell to the store manager, took a one-hundred-yen milk, and walked towards the park while drinking it, two hours before the next job. He intends to take this opportunity to sort out the magic engraving.

I have to say that Neon people really paid a lot of money in order to improve the physical fitness of the people. A carton of milk is only 100 yen. Maybe you don’t think there is anything wrong with the exchange rate, but you must know that the price is even higher than that of the same volume. Mineral water is also cheap!

"I still have 600 yen in my hand. Ramen is definitely not enough to eat, but the parent-child rice bowl is about 400 yen. Go to the supermarket at night and try to grab a half-price bento. If you can't get it, use compressed biscuits. Anyway, tomorrow Wages are paid at 9 o'clock in the morning, and it won't affect the work at noon." Feng Xue thought to herself, leaning on the park bench and opened the player panel.

However, he did not use the traditional magic circuit activation method to activate the magic engraving. Just kidding, his physical strength is barely enough. Now if he refines some magic power, he will not even be able to hold the knife for a while!

Just click on the equipment bar, Feng Xue clicked on the option of magic engraving, and a series of texts popped out immediately.

[Fourth Law: Unknown Existence]: Let all magicians and magicians confirm their existence, but the powerful magic that they can’t recognize can perfectly wipe their traces from the world, but they can also make people meet. No one who has ever understood your existence is the ability to manipulate the degree of existence.This magic engraving is only the engraving of the inheritor of the fourth method, and only has the possibility of touching the fourth method. Please discover the specific content by yourself.

"Tsk tusk... I don't know if it can be derived from the power of existence and open the Shana plot..." Feng Xue smacked her lips. In the previous game, the magic engraving can be understood as an external skill tree, which is bound to the player. After that, you can interpret a basic magic from it, and use it as a foundation to expand it, just like Kirishu’s inherent time control is in the control of time, but if you want to truly reach the realm of "Dharma", you can only do it yourself. Enlightened.

(The five laws in this book respectively represent the five rules of time, space, soul, existence, and cause and effect. They are only set in this book. After all, mushrooms have not really explained what the first and fourth methods are, and the fifth method only The name and usage are given, but the specific principle has not been explained. It can be said that it is time or cause and effect. Anyway, this is a comprehensive novel, and the final interpretation right belongs to the author.)

Chapter 9 Suffering

Although a lot of news was deciphered from the character panel, Feng Xue did not dare to really investigate. The magic engraving in reality is not only a skill tree, but also contains research data for generations of a family. The weapon is more like a laptop with countless experimental notes.

The operation of a laptop computer requires electricity, and the operation of Magic Marking also requires energy, and this energy is magic.

As the crystallization of vitality, refining magic power is the same as squeezing. In Feng Xue's current state, he will not be able to keep up if he doesn't pay attention to nutrition. Therefore, he can only suppress his curiosity and wait for his salary to eat something well. .

The place where I work at noon is an independent Japanese kitchen. Although it is a small restaurant with only ten seats, it unexpectedly has a two-star rating. It is not the one of the five-star hotel, but corresponds to the Michelin three. The two-star star is simply an excellent restaurant that is said to be a detour during travel.

For ordinary people, this is already a very high-end restaurant.

Yes, ordinary people, because of this world, the organization that ranks stars is igo, and yes, it is the international food organization that captures the world.

In this world, restaurants are divided into ten stars. One star, two stars, and three stars correspond to the corresponding Michelin stars in reality. Starting from four stars or more, they begin to show supernatural elements. They usually have connections with food hunters and can Start with quite high-end fantasy ingredients, and have matching cooking skills.

And Feng Xue, or Yan Ye working part-time in such a star restaurant, of course, will not be a job like a chopping board at a relatively ordinary Chinese restaurant at night. He is only responsible for some rather trivial tasks, but not too much. It's just technical work, such as the more classic-demolition of crab meat.

Yes, unlike the flower growers, most of the crabs in Japanese food need to be disassembled before serving (such as the incense box crab, which is produced in Hyogo Prefecture...well, it is the Hyogo in Hyogo North), and the gills of the crabs are cut off , Crab legs are cut and split. If it is sashimi, it is enough, but if it is a delicate way of eating, more dismantling work is required. Although this kind of work requires knife skills, it only needs to be relatively trained. can proceed.

In this small restaurant, temporary workers like Yan Ye who are responsible for crab leg removal, vegetable peeling, food cleaning, etc. have also been maintained at about five for a long time. In fact, they are not bad, just compare this restaurant. In terms of profitability, spending hundreds of thousands of yen to avoid these low-tech but time-consuming tasks is quite worthwhile for the chef.

In late February, the best edible season for fragrant box crabs, the female crabs of Matsuba crabs, has actually passed, but in the context of the captive world of gourmet food, this low-grade ingredients (relatively speaking) has already Ignoring the restrictions of the season, even this season, the Xiangbox Crab still has plump crab (not crab yellow) and firm crab meat.

There is nothing in this world that can only look at the ingredients but can't eat it and is more tortured. More importantly, Feng Xue is responsible for the final dismantling process, peeling crabs for others. Is this more painful than making wedding clothes for others?

But work is work. For the ticket to Egypt and to eat and drink in the future, Feng Xueqiang endured the unhappiness in his heart and belly, and quickly cut the crab that was sent to his hand.

Crab paste, crab legs, and abdomen were disassembled in sequence, and then neatly placed in the crab shell with mature crab eggs (that is, outer son), and then crab yellow was laid on the abdomen and placed in a porcelain plate. It looks exquisite and beautiful.

(Original picture here)

Feng Xue handed out the fragrant box crabs one by one, and then new crabs were handed over. This small shop implements an appointment system. The number and time of each meal are booked. Feng Xue only needs to wait numbly for the guests to come. Then disassemble the cooked crab meat and pass it to the worker who is responsible for passing the ingredients.

After all, unlike most other restaurants, in traditional Japanese restaurants, whether it’s ramen, sushi, or other types, most of the chefs will stand opposite the guests and operate in front of them, and they are temporary workers. , It can only be called in the back kitchen (the real back kitchen is watched by the sous chef, and is responsible for processing the soup and sauce. Many Japanese ingredients have secret recipes, and temporary workers cannot enter). Behind the scenes.

Three hours, three full hours, Feng Xue did not feel tired, because compared to the Chinese restaurant, which needs to constantly divide the ingredients, even if it is full, there are only ten customers at the same time. He brought it. A master knife craftsman can quickly get it done. Although it seems that it does not stop, it is actually a rest, which is not laborious. Compared with that little strength, it is the most difficult to hold back the complaints of the stomach.

After processing the last crab, Feng Xue turned to look at the time. Although the fragrant box crab is only the second course of the full set of recipes, Feng Xue’s work today has ended, but when he was about to leave, he was responsible for passing the ingredients. But the little worker who stopped him

"Matsumoto, you handled the fragrant box crab today, right? The chef said just now that you should wait a while."

"Oh? I see." Feng Xue nodded and recalled the details of today's processing of incense box crabs. Although it was the first time for Feng Xue to do this work, this kind of work is not an artistic sculpture. Knowing where to cut and split, everyone is almost the same, and he didn't leave any dirt on it, it shouldn't be a bad thing.

After another twenty minutes, the last group of guests received at lunch has also left. The chef dressed in a traditional Japanese chef took off his hat and walked over. He is about forty years old and unsmiling. He looked at Feng Xue, the focus of his eyes was constantly moving back and forth between his palms, arms and shoulders. After a while, he said in a somewhat unbelieving tone: "Today's fragrant box crab is yours. of?"

"It's me, Chef Sasada." Feng Xue nodded respectfully. He doesn't know what the chef's name is, but this restaurant is called Sasada. The traditional Japanese restaurant is named after the chef or the manager's last name. Yes, even if the other party is an adult, this name is not wrong.

"Your knife skills are very good, can you cut sashimi?" The chef got a positive answer. Although he asked again, the kid in the field (the waiter) immediately picked up a whole fish from the freezer on the side. The fish is a sea bream, a common sashimi fish in Japanese food, and also a high-status sashimi fish. In the Neon Comics China Ichiban, the gods and swordsmen use sea bream to show that the neon people are against this fish. Kind respect, but if you want to deal with it, it takes so much effort, at least it is not the same as before.

Although Feng Xue could refuse, but considering that the salary should be paid tomorrow, he nodded, took a sashimi knife, and planned to start, but the interesting thing is that it is different from the instinctive shredding and The behavior of dismantling the crab, this time, Feng Xue saw several dividing lines in front of his eyes, and at the same time, the effects of different cutting angles appeared in his mind.

ps: Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh... I am going to die without seeing the post!By the way, after posting a picture of a fragrant box crab...

Chapter 10 Show off skills?This is just a basic skill!

"I don't know how you want to do it?" With the prompts of various cutting positions, Feng Xue also understood the difference of these kinds of cutting edges through the information pouring into his mind, and immediately asked.

"Just do what you think." Although the chef made his tone as gentle as possible, his stern face all year round made him look a little weird at this time, but Feng Xue didn't care about it, he nodded. Start to check the state of the sea bream.

Although the spring has just begun and it hasn't reached the plumpest moment of sakura sea bream (referring to the sea bream caught in spring, and the red leaf sea bream caught in autumn), it is still considered top-quality.

Through the material identification ability that comes with the player template, Feng Xue learned that this sea bream was slaughtered using the old-fashioned method of "breaking the tendons and killing them alive". After another nine hours of destabilization, the meat has been fully matured. This is also the main reason why this shop only opens for three hours at noon and three hours at night. After all, the best taste of sea bream directly affects the quality of sashimi.

The so-called broken tendon live killing is a reality. By destroying the nerves of fish, the meat of the fish slaughtered by this method is firmer, and the freshness can be improved and the optimal taste period can be extended. Neon sashimi is a soul skill in cooking.

Feng Xue understands this skill because in previous games, this skill is a prerequisite skill for "anaesthesia", one of the great tricks in the food department.

This skill requires a very high level of knowledge of the fish’s body structure. When the fish is alive, it is necessary to use a bamboo stick to pierce the fish float through the fish’s anal (emmmm) door without injuring the fish’s other internal organs. Ensure that the fish is still alive, and then put the fish in the dark tank to relax for a period of time, so that too much lactic acid will not accumulate in the fish.After this, it is even more necessary to pierce the fish’s brain with a single blow. After bleeding, a long needle (iron wire) is used to penetrate the fish’s nerve directly from the nerve tube of the fish head or tail, so as to ensure the tenderness and firmness of the fish.

By the way, when this method of slaughter first appeared, it was to deal with the precious sea bream-Akashi sea bream.

The sashimi knife Feng Xue chose is a thin and pointed knife. The sharp edge proves that the maintenance of the props is in place. In fact, Feng Xue should cut a few thick sections (that is, thick cuts) at this time. Only by planting white meat ingredients can it truly show the excellent taste that has undergone broken tendons.

A small sharp knife flew at the fingertips, and a two and a half catties of sea bream quickly turned into slices with thick edges and thin shuttle-shaped picks in the middle. The thinnest part is almost transparent, and it can even be spread on the plate. Seeing the pattern on the plate, the thickest part will not exceed 1.5 mm. Such a subtle gap can greatly enhance the level of meat quality.

Feng Xue's performance made the head chef and the assistant chef's eyes a strong amazement, but what surprised them most was the center of the circle formed by the white flakes, and the bright red patchwork into the petals.

"Shuangpi..." the chef said with a slightly surprised tone, not to say how profound such a technique is, but he is feeling Feng Xue's boldness.

Frosted skin, as the name suggests, is sashimi with skin. Generally, sashimi will choose to discard the skin or make other foods. However, a few fish with bright skin color and rich subcutaneous fat will be chosen this way, but this method , But there is a great conflict with the general sashimi, that is, frost leather, which must be blanched with boiling water.

The instant high temperature and the rapid cooling of the ice water can make the fish skin soft and elastic, so that it can get a taste that matches the name of sashimi, but Feng Xue has already begun to plate at this time, which means, When he is blanching, it is likely to spread the white meat on the edge.

"Are you planning to show off your skills?" The chef couldn't help feeling a little bit in his heart. Although he could see that the young man was good at knives, but such an impetuous temperament was a bit difficult to be a big responsibility. Of course, if the other party could really be perfect in this situation , Then it's another matter.

However, Feng Xue didn't understand the difficulty of what he was doing at this time, because what he was doing now was a recipe that was brought by a master knife worker!

The lines overlapped with the fish in his field of vision. What Feng Xue had to do was to use the golden fingers to accompany it. It seemed that the precise and delicate knifemanship that had been incorporated into the flesh and blood instinct was to divide the target along the lines.

A whole fish was quickly dismembered and placed on a plate, as if it were a work of art, but when the chef was going to see how he was cut off (blanched with boiling water), Feng Xue was suddenly embarrassed Stopping the action in his hand, he asked with an awkward look: "Well, is there any old wine?"

"Use wine?" The chef secretly affirmed this practice, and nodded to the infield brother who is a formal worker. The brother immediately brought a bottle of old wine skillfully over, and the high-quality wine in the restaurant was always They are not used for drinking. The technique of burning incense with spirits from flower growers also has a big market in Japanese cuisine.

Feng Xue held the bottleneck and tilted slightly, a few drops of light amber-colored liquid dripped on the center of the Huahua stamen composed of bright red fish skin sashimi. The already-prepared matchstick lighted a little spark, and the blue flame instantly jumped. Rise, but in a moment, disappear without a trace.

"The amount of alcohol used is very precise... The technique is also very simple. Why do young people with this kind of craft come out to do odd jobs?" The chef secretly thought, but Feng Xue did not notice their expressions. The game players who have not passed through for a full day have not yet developed an accurate understanding of the incident.

In his subconscious mind, he probably thought he was just building a trumpet and was doing a novice mission, right?

"Red sea bream sashimi platter, please use it." Feng Xue sprinkled a handful of crushed ice, confirming that the ice water was sucked by the shredded white radish underneath after cooling the fish skin, and then stepped back slightly. There was no waiting for the chef. Evaluation, but first dealt with the sashimi knife.

This is a problem left by him when he played games in his previous life, because in this goddamn online game, weapons do not show durability, but they will rust!