The sun climbed onto the windowsill and climbed to the edge of the pillow, Jiang Yunfeng also woke up from a deep sleep and walked into the bathroom with his head bowed and swayed step by step, and when he came out again, he was already radiant and energetic to start a new day's life.

"Yo~ Miss, good morning! Drinking coffee so early in the morning is not good for the stomach. Jiang Yunfeng, who left the room, came to the corridor on the second floor and saw Erina Nagikiri leisurely sipping coffee on the sofa seat in the corner of the corridor, so he took the initiative to greet him very warmly.

"Early? yes~ I didn't expect you to get up early. Erina Nagikiri put down the coffee cup and looked at Jiang Yunfeng's smile with a special charm, elegant and mocking.

"Isn't that right? The plan of the day is in the morning! As soon as the sun climbed up on the windowsill, I got up. Jiang Yunfeng obviously didn't notice the meaning of Erina's words.

"The windowsill of your room is facing west." Erina Nagi picked up the tablet on the table and turned to Jiang Yunfeng, letting him see that the time displayed on the screen was four o'clock in the afternoon French time.

"Forehead......." Rao is Jiang Yunfeng was a little embarrassed by this embarrassing atmosphere, but he quickly thought of a coping strategy according to the witty French time, "It may be a little late according to the French time, but if the eldest lady is calculated according to the Beijing time, I will still get up early!" ”

"According to Beijing time, right? Paris is the first district in the east, Beijing is the eighth district in the east, and the time difference is seven hours, so add it up... Ah! It's 23 o'clock that is, 11 o'clock at night, would I like to order you a supper? ”

"No thanks." Jiang Yunfeng is lifting a stone to shoot himself in the foot, fortunately, if Beijing time is said just now, if Tokyo time is said, it is now past 12 midnight, and a new day has started again.

"Isn't it eight o'clock in the evening for dinner? Why started so early today? Jiang Yunfeng lay on the railing and looked at the program team in the lobby of the villa debugging the machine and today's chef Kohei Chuangzhen and his assistant Shinto Scarlet Shazi, who were busy with cooking preparations, and the Macron couple sat around the table with their children while enjoying the cooking process while waiting for the delicious food that was about to be served.

Erina Nagi glanced at it and replied, "Mr. Macron is going to attend a local cultural evening with his family tonight, so dinner is early." ”

The lighting, recording, camera and other departments were all debugged, and the on-site director rang the field sign to announce the start of the day's program recording. Kohei Chuangzhen deliberately appeared in a T-shirt printed with their restaurant, and this hardcore advertisement gave Jiang Yunfeng full marks.

Before cooking, Kohei Sozane first unfolded his fugu cooking qualification certificate to prove that he had passed the strict audit of the Japanese government and obtained the qualification to cook fugu. Tie up the iconic white headband with a white apron, and Kohei Soma brought the fresh wild tiger puffer fish wooden basin containing the tail weighing 6KG to the cooking table, and the next slaughtering steps were too bloody to be broadcast, so they were brought to the stage to deal with it.

The program team and the protagonist Macron's family already knew in advance and did not feel any surprises. Now the director naturally focuses all the cameras on the eye-catching beautiful girl of the assistant Shinto Scarlet, but Jiang Yunfeng and Erina Nagikiri on the second floor can see the situation behind the cooking table clearly.

Kohei Soma holds the struggling tiger puffer fish in the basin with gloves in his left hand, and holds the first blade Kuding who specializes in fish in his right hand. The tip of the knife against the part where the tiger pufferfish's skull and spine are connected and cut off the vertebrae, and the bright red fish blood gushes out and instantly dyes the whole basin of clear water. The blood of the puffer fish is also one of the sources of poison, so Kohei Chuangzhen changed several basins of water in a row and kept rinsing it.

After slaughtering, the puffer fish that rinsed off the blood stains is brilliantly disintegrated by Kohei Somana's countertop, and the camera lens is refocused on him. Circumcision is made along the nostrils of the pufferfish, the snout is cut off, the fins around the body are removed, and the skull is pulled vertically to the tail to cut through the rough skin of the pufferfish.

Kohei Soma put down the sharp blade and used both hands to separate, the whole fish skin was perfectly peeled off Kohei Sokuma picked up the blade again and cut open the abdominal cavity of the pufferfish, the next step was to be very careful, Kohei Soma took out two oval white objects and put them in a plate marked with edible, and all the internal organs of the rest of the organs were removed as a whole and stuffed into a plastic bucket printed with dangerous goods, and handed over to the guards for chemical treatment.

After detoxification and disintegration, Kohei Soma removes two pieces of pink white meat along the puffer fish vertebrae, which are the best ingredients for making sashimi. But apparently Kohei Soma didn't want to cook this puffer fish in the traditional way today, so he cut his spine into several pieces and handed it to Shinto Scarlet Sand to make the broth, and he took out the slender willow blade from the knife case.

Pull a knife on the two white pieces of puffer fish and cut a slice, roll the fish strips along the first cut of the meat and continue to divide like peeling a radish, and finally the two white puffer fish meat become two long carpets of fish. Kohei Soma cut one of the fish carpets into thin strips, which looked like slices of lamb for shabu-shabu.

Here, Xinhu Scarlet Shazi is preparing a hot pot according to the meaning of Kohei Chuangzhen, but the hot pot soup base she prepared is different from Jiang Yunfeng's impression. Jiang Yunfeng's cognition is that no matter how the hot pot soup base changes, it is always inseparable from water, and Xinhu uses not water for scarlet sand, but Swiss big-hole cheese and Italian mozzarella cheese.

After cooking the fish bone broth, Shinto puts a ceramic saucepan on the stove, throws a large lump of butter into it, waits for the butter to melt, then pours in the chopped onion and garlic and stir-fries until fragrant, then pours in a glass of brandy to burn off the alcohol before grinding the Swiss big-hole cheese and mozzarella cheese into crumbs, pouring it into the pan and moistening it with light cream.

Constantly heating and stirring, the two types of cheese in the ceramic saucepan begin to soften and then slowly melt, turning the reddest into a pot of energy that constantly bubbles and pulls out a long thin line! The smell of milk began to reverberate in the villa, isn't this one of Switzerland's national dishes, cheese fondue?

Shinto Scarlet checked the drawing level of the cheese fondue and told Kohei Soma the news of the completion, and then served the cheese fondue to the table with Kohei Soma for the Macron family to enjoy. Today's chef Kohei Soma first demonstrated how to eat this dish, he used a silver fork to pick up a puffer fish spread on crushed ice, stretched it into the bubbling thick cheese hot pot and blanched it, about ten seconds later, he took out the scalded puffer fish meat is white and tender, and the golden cheese is particularly tempting.

Such a novel combination has piqued the interest of the Macron family, and the traditional fondue is usually eaten only in baguettes, and no one has ever tried to use cheese fondue to blanch raw food.