The Food Research Association gave Sikong Yao a day to prepare, and the next day they would fly to Europe together, although the passport to Japan could not be used at the border in and out of Europe, but Sikong Yao is now a third-level gourmet, and she has a national green card, she can go wherever she wants.

Although Tomisis is not as dazzling as Sikong Yao, she also won the third place with a Black Forest cake that has been continuously improved and trimmed, and she also has a part in this trip to the Food Research Association.

The two of them came back with three trophies, and Batisian was also happy, shouting that he was going to hold a celebration banquet, how could he not have a sumptuous feast at such a festive moment?

Batisan said happily, "I'll cook myself tonight!" ”

Sikong Yao thought that after winning the title of third-level gourmet, she would have to go to a Michelin restaurant for a free dinner first, but since Batisian was so gracious, it would not be too good to lose her interest.

Sikong Yao nodded and said, "Then trouble Sister Batisian, I'll help you do it!" ”

Although the restaurant-level cuisine is delicious, it always lacks the warmth and heart of a family dish, and the cooking made by yourself will always have a unique flavor when eaten, which is something that is rare and nostalgic.

Sikong Yao knew that such an opportunity was rare for Batisian, Randy's dessert shop sold nearly 20,000 donuts a day, they had to get up to work before dawn, and they were even more tired after work, and they could only eat some fast food on weekdays, so there was not much leisure time to cook at home like this.

Sikong Yao herself understands that although her carefree and happy life is based on Sikong Lu, and even said that it was given by her rigid father, she also knows that one day she will have to learn to face these problems by herself, she will also grow up, and she will also face the problem of making a living, and at that time. There is less and less time to enjoy this kind of food.

That's why she understands Battisian's reaction.

Batisian grinned and said, "No need, just let Roman Monet help me, you two have worked hard today, just wait to eat." ”

Roman Monet couldn't laugh or cry. Originally, he was ready to eat a big meal, and even planned to tell Sikong Yao to buy some meat to come back, but he didn't expect that the work of doing it now also fell on him.

Roman Monet said sadly: "Why is this, she is not energetic and has nowhere to spend, why are you looking for me." ”

Batisian snorted and said, "You are such an adult, why are you still such a child's temper." They are all just pastry chefs, and they have never been exposed to other dishes, can they make them? ”

Romain Monet said with a sad face: "Spare me, I'm just a pastry chef." ”

Batisian snorted and said, "Don't be cheap, come with me quickly, you are busy with some of you." ”

Roman Monet sighed, it seemed that he couldn't run away, since this was the case, he no longer shirked it, but said vigorously: "Okay! I'll show you. Master Romain Monet's superb cuisine in addition to desserts! ”

Although Romain Monet is a pastry chef, he also has a lot of experience in Western cuisine, after all, the French royal family is not just a person who will be satisfied with desserts, although he is not proficient in all kinds of Western cuisine, but he is familiar with it, and some simple dishes can be made.

Batisian nodded, and said to Sikong Yao and Tomisis: "You two are waiting to eat well, I promise to let you see what Michelin-starred home-cooked food is!" ”

Tomysis smiled slightly, it was true that he hadn't tasted Batisian's food for a long time. couldn't help but smile knowingly, and recommended to Sikong Yao: "I heard that when my mother and father were in love, my father actually took a fancy to her cooking skills, after all, no matter how delicious the dessert is, it can't be eaten as a main meal." Dad said that finding a woman is always right to find someone who can run a house. ”

Batisian's husband is an international food wholesaler, and he often travels around the world to check the quality of the ingredients to be purchased, or to contact new customers or sources, etc., and he is not in Canada at this time.

Sikong Yao thought about it for a while, she didn't think so. Modern women have begun to become independent, and the idea that women can only do housework and cook at home has become outdated. Sikong Yao may learn dishes other than dessert for the sake of his beloved, but he will not learn cooking in order to accommodate a man, which are two different things.

Batisian and Romain Monet were busy in the kitchen, while Sikong Yao was flipping through a dessert recipe that Batisian had recorded, which recorded the key points of her experience and skills over the past fifty years, and Sikong Yao benefited a lot.

On the one hand, it is important to be passed down on paper, but at the time it did not mean that people could understand what was going on, and many of the techniques seemed simple, but it was difficult to grasp the specific situation without hands-on operation.

So Sikong Yao can only keep all the points in mind word for word, to ensure that there will be no omissions when he has the opportunity to try it next time, learning cooking techniques is a relatively boring process, if there are no utensils in hand, only theory remains, if it is nutrition, it will be even more maddening.

Fortunately, Sikong Yao's patience is not bad, while looking forward to the delicious celebration banquet, while looking forward to the delicious celebration banquet, while figuring out Battisian's experience record, it is also quite enjoyable, and being able to sit peacefully for an afternoon is also an improvement for her.

Canada is a country that embraces cuisines from all over the world, although French and British cuisine are the mainstay, but it also snows in Canada in the cold winter, although it is not yet white in early autumn, but it is also gradually blowing cold wind, if dinner can be a warm soup, it is definitely a great treat.

The key to home-cooked food is to make the person who eats it feel a kind of warmth of home, so soup is indispensable in a meal.

In addition to the best borscht that takes more than ten hours to boil, beetroot soup is also a good choice.

When you think of beetroot soup, you will naturally think of cold Russia, and this warm red cabbage soup is one of the favorite and most homely foods of Russians. The bright color of the red beets gives the soup its characteristic red color, which simply and vividly translates to "beetroot soup".

The Russian word for beetroot soup is pronounced "Борщ". There is a theory that the word "Porsi" is derived from the Slavic word for "living grass". And the lovage grass is a spice commonly used by the ancient Slavs in cooking. Another theory is that the word "Porsi" means red beet in the Old Slavic language. Hence the name "Porcy", which is the name of the beetroot soup. In fact, in addition to Russia, there are countries in the world where people also have the habit of eating beetroot soup. For example, in eastern and central Europe, where winters are relatively cold, Ukraine, Belarus, Poland, Romania, Moldova, Lithuania and other countries.

Beetroot soup is a dish that retains the basic color and texture of red cabbage, and there are various ways and dishes in Eastern Europe, but it is basically a kind of borscht soup by putting various ingredients together and stewing together.

Beetroot soup is thought to have originated in Ukrainian cuisine and is a soup that is widely popular in Eastern Europe. In addition to Russia, Ukraine and Belarus, beetroot soup is also popular in other Eastern European countries such as Romania, Slovakia, Moldova, etc.

The taste of red beets is very delicate, there is a sweetness that is different from white sugar, it is a faint sense of elegance, and the red beets themselves do not taste much sweet, but the flavor will be integrated into other ingredients and will be carried over to the whole pot of soup.

The boiled red beets will bring out the flavors of other ingredients, so the beetroot soup is also very particular, and if it is just a random stew, it tastes good, but it is a bit unsatisfactory to get the best taste buds.

It is rich in potassium, phosphorus and easily digestible and absorbed sugar, which can promote the peristalsis of the gastrointestinal tract, and the niacin in red beets participates in the synthesis of hemoglobin, which increases hemoglobin and enhances oxygen-carrying capacity.

If you need to take care of your eyesight, presbyopia, and prevent all kinds of eye diseases caused by vitamin A, red beet can help you, because it is also seen as a small heart, a glass of beet juice has 1/3 of the folic acid that the body needs every day, and this folic acid can keep people away from heart disease. If you use red beets to make a thick soup, it is both delicious and healthy.

It is worth mentioning that the borscht sold in Chinese restaurants is not actually pure borscht, but a Chinese variant of beetroot soup.

"Borscht" is a transliteration of the word "ross". It was brought to Shanghai by the Russians in the early 20th century. Since red beets are rarely available in southern China, borscht can only be sustained by tomatoes as a source of red color. In terms of taste, borscht has been transformed by Shanghainese and gradually deviated from the original taste of Russian beetroot soup.

Red cabbage soup Sikong Yao has also been seen in some Western restaurants in China, but the so-called "borscht soup" or "red beetroot soup" made by some Chinese restaurants uses tomatoes, cabbage, etc., which is the localization of the dish in China, and the taste is very different from the authentic red beetroot soup, but it may be more suitable for the taste of Chinese, but if there is a chance to taste the real red beetroot soup, Sikong Yao will not waste it. (To be continued.) )