It's just that...... With so many people vying there, how easy is it for one man to grab two servings? When he squeezed out of the crowd, he found that the side of one cauliflower had been oxidized, but he didn't notice it when he took it.

When he squeezed into the crowd again, the miserable condition of the cauliflower on the table was no different from what Tian Sue saw. Yang Ming, who was helpless, had no choice but to bring both of them back together.

When he showed it to Tian Megumi just now, according to the angle of Tian Sumi's gaze, he should not have found that there was a problem with his own cauliflower, otherwise according to Tian Megumi's character, he would definitely not accept the intact one.

It's just that...... Now what?

Yang Ming looked at the innocent cauliflower on the table, and the dark yellow-brown spots looked particularly dazzling.

"If you treat it a little with white vinegar first, that dark spot should be able to be disposed of. Yang Ming thought so.

Merely...... If you do that......

Yang Ming looked up at Kojiro Shinomiya, who was sitting on the sofa, with his hands crossed on his chest, and looked like he was manipulating the power of life and death, and he really couldn't confirm one thing.

If he does this, it will definitely not be in line with the recipe.

So...... Will he be dropped out of school?

While Yang Ming was still thinking about the way, Tian Suo Hui on the side was still immersed in the joy of the peaks and loops.

She had just seen the yellow and black cauliflower with missing arms and legs, and she almost thought she was hopeless!

The oxidized cauliflower she had brought back was lonely in the corner of the counter, and next to it, the vegetables that had been washed in water were unusually bright.

If you use this cauliflower for French jelly...... The dark and bright colors overlapped each other, and Megumi Tazo could already imagine how out of harmony the finished product was.

Both white asparagus and green asparagus are the easier parts of these materials to handle, and you only need to cut off the root and bottom end, leaving the middle part.

Zucchini is also called white melon, and just looking at its appearance, Megumi Tassho can't understand that this is actually a relative of pumpkin......

It and the pumpkin have nothing in common except that they have such thick skin, okay?

The washed zucchini was a little slippery, and Megumi Tassho carefully cut it in half, cut off the seeds, and cut it into long strips of moderate thickness.

As for the skin of the cucumber, Megumi Tassho's dexterous hands quickly faded its coat completely, and when cutting the strips, she tried to keep the same length and thickness as the zucchini, so that the subsequent french would be more in line with the aesthetics of French cuisine.

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, and Megumi Tansho carefully cuts off the stalks of the cauliflower with spring rain, and then uses a knife to cut the cauliflower into small pieces one by one, trying to keep each piece intact in the process.

"Well, it looks pretty good. Of course, Megumi Tando can't make any mistakes with the 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 good about him, you see, he is not so difficult!

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.

"Next up...... Find a mold and spread the cabbage leaves on the bottom layer and put the white asparagus on the second layer...... The third layer is ...... Add some consommé 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.

"Hmm, Yang Ming, aren't you done 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 handling ingredients?

"yes, it's a little slower. Yang Ming lowered his head, and his long bangs covered his eyes, so that Tian Suohui couldn't see what he was thinking.

"That's ......"

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.

"What is this......" Tian Sue picked it up and looked at it, and said in a questioning tone, "White wine vinegar?"

"You don't think you need this for this dish, do you?"

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 ...... Well, his expression had always been like that, and Megumi Tazo couldn't find anything on his face, so she 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.

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