爆食姐妹一日店員挑戰！打工換餐前進景美在地日本料理老店當學徒？！

爆食姐妹一日店員挑戰！打工換餐前進景美在地日本料理老店當學徒？！

This dish looks delicious. About six slices. Wow, the color is so beautiful. Look at the fat. The essence is amazing. It just blows out the air. Welcome to the one-day shop assistant challenge project. Today we are at the editor’s place . Yes , before we start, sister, let’s go to Jingmei Night Market to eat something. Hurry up,
I think so too. I told you
that last time we bought 20 pan-fried buns each, I think it would not be enough. You are getting more and more… your wings are getting harder and harder to follow the process. Okay , actually, the place we are going to today is very related to me because it is my good friend. She is here. The local store has been open for 36 years. It is a very delicious Japanese restaurant and it is also an old store. And it is the Japanese food we all like to eat. Right , let’s go to the store quickly to report. Okay, let’s go find my friend. Walking here , wow, it feels super delicious.
Let’s see if we can work harder. Let ‘s change today. How about the full menu? Okay, no problem. Let’s go together . Now, please invite our Wen Ni. Which step will you take us to do first? We will start in the morning to prepare the ingredients. Okay, I will hand out uniforms to the two of you . Okay, okay , so we will be responsible for the backstage first . Thank you. We need to go deep into the enemy situation and move into the backstage first. Okay, the most essential part. Really , I am a little worried about Japanese food because I heard that Japanese chefs have very good knife skills. I am afraid that we will not be able to cut it well because it seems that if we don’t cut it well, it will affect the taste of the fish. It doesn’t matter. This sentence seems to be very OK and I agree . Okay, let’s move into the backstage. Okay, let’s go . Hello, Sister Me and I will give you more guidance today. Hello, Master. What do you call Master Jiaxun? Master Jiaxun, then we will be positioned. May I ask what we should learn first? Today we will learn our best-selling dish called salmon caterpillars. Will the difficulty be very high? If it is one to five, where is the difficulty? One to five should be negative one and negative one, so simple, OK The next step is to use the plastic wrap, which is an indispensable little helper in our kitchen. Just make sure the width of the plastic wrap is a little wider than it. I’m not very good at using plastic wrap , so be careful because you won’t be able to use it after you finish eating . Right? Then turn it over , right? Then wrap our contents. Today’s contents are very simple , which are our cucumber strips . Thank you , and this lobster salad, which is my favorite. But ours is not that simple. We have actually tested a lot of flavors , so we might pick two that we like best and blend them together. Yes, I think it’s great. Because we will roll it up in a moment. If I spread it out too far, it will come out and explode during the rolling process . So we should leave about one centimeter at a time, like this. Okay , Xiaohui, it’s okay first . It’s okay. Put your thumb here , okay, and then slightly grab it and cover it. Cover it around your ingredients. Okay , cover it around your ingredients. Then use our four fingers to bring it back, bring it back, bring it in, bring it in, ok , bring it in, okay, don’t we have plastic wrap on top? Right, pull it forward and it will roll up . Pull it forward, so this is the sushi caterpillar. Right , it’s at the bottom. This is just the base. Wait, there are about 200 more steps. Shaping. I will shrink it a little bit here, and then make it tighter. Then turn it around to make it look like a cylindrical barrel. Isn’t it very simple? We put this seam. It’s a beautiful salmon. Its soul appears . Wow, this dish looks delicious. Right, then there are about six slices, six slices? Slightly overlap them. Okay , I’m looking forward to it. What else will happen later? Put more salmon. Okay , then in principle, we cut one into six pieces. For the six pieces, our first cut is from the middle because It’s most accurate to cut it in the middle, right? It’s less likely to run away. When you’re cutting this, you basically hope that the knife can be faster , right? Because rice is sticky. The slower you cut, the stickier it will be, and then the whole ingredient will be deformed and easily ruined. Right? Then come here and make two cuts , because I want to cut it into three pieces . Just grab it yourself . Is the speed right here? Okay, a little faster. Okay, okay , okay. Thank you for coming. Hurry up, hurry up. Oh, okay, it’s okay, it’s okay. Okay, be careful. I found out that you really have to pinch it well from the first step, otherwise you’ll feel like you ‘re losing. Right? You’ll have to do the burning action later. Oh, the roasting action . A little bit of salt is needed to enhance the flavor of the ingredients . Yes , to bring out its freshness . Oh, when roasting, don’t roast it too close . If you roast it too close, it may not be cooked enough, and then the surface will be over-burned, which will affect your taste. Slightly evenly heated . It is a little bit burnt, right? Slightly burnt because we will roast it again in a moment. Yes, we will roast it again. I found that your salmon is all thickly cut. It’s great . You are too modest. This is a benefit to our customers. Wow, cheese. Yes, we have mixed two kinds of cheese. Then, on each Put some on one. Wow, this dish is great, right? And I think it’s great to make it yourself. Okay , let’s grill it again. Be more careful when grilling this one because it’s very easy to burn. But you didn’t heat it evenly so it melted, so it would be farther away. So this requires skill to grill, right ? Fortunately , with your understanding, it should be fine . It smells so good. What a sense of accomplishment . Yes, and it smells so good. Thank you, Master. Okay , then what should we do in the last step ? We need to season it. We need to season it. This is our special sauce. This one I It will go sideways, and the sauce will be sweet . Okay, okay . The next one needs a little bit of technical skills. If you are not familiar with it, you can practice it on the side. I will pull thin long strips and then make them slanted. In this way, you can practice it on the side as if you are drawing. Try to squeeze everything forward so that there is no air . Okay, it should be okay . She went on directly. She didn’t practice . Don’t waste a little bit of it. It ‘s okay. You can talk. There is another chance to make up for it. A different kind of beauty. Next is the salmon roe. Wow, there are salmon roe. So advanced. It’s done . Thank you, master. The finished product has a sense of accomplishment . Really , can we taste it now? Okay, although we have eaten a lot of sushi , this is the first time to eat such advanced sushi made by ourselves. It feels so happy. You can try it and see if it is different from mine . Is it really okay? We need to compare it with professionals . If you think yours tastes better, don’t say it. The cross-section is completely different. It’s really completely different. I think the tightness ratio of the rice is very good. He grabbed it just right. Because the ratio of the rice I just had may be a little weird. I think I grabbed it too loosely, and the rice didn’t taste that tight. Then The doneness of the grilled fish is also different. Our cheese is actually thicker on one side, so when you eat the cheese, the chef’s is more evenly distributed. The overall rice, and the ratio of grilled salmon to onions, I think it’s just right, so you won’t have lumps of hard cheese. Let’s move on to the next dish. These are delicious for you . Wow, the next dish is hamburger patties. Hamburger patties are Japanese hamburger patties. We make beef and pork mixed, which actually takes the advantages of both beef and pork to present a different look. Then here is this, which is very important. What is this? This is caramelized onion. Chop the onion and then stir – fry it with butter on low heat until it is caramelized. I just thought it was some sauce , but it turned out to be onion minced meat or something. There are a few onions here, about two or three here , and then fry them. Because some people also mix raw onions, but the disadvantage is that the first one may make the taste too obvious , and the second one is that it will have too much water , so it may fall apart during the frying process. Therefore, the spiciness and fishiness will be heavier. OK , this is our seasoning powder. Next is bread crumbs. Bread crumbs should be added at this time, right, make a sticky motion , and then Some milk will be added. Milk can remove the fishy smell and also serve as a medium for adhesion and mixing. Then this step is very critical , which is the key to mixing and pulling out its tendons. In this way, the tendons must be pulled out so that it will have a dense texture and will not have that hollow feeling. I will mix the ingredients first. How long will you do this for ? It depends on your feeling. Because now the whole minced meat still has a heavy texture, so I will mix it until it feels like it has become one. This feels very laborious. The color turns pink, and then it no longer has the feeling of not having pieces of meat. The tendons are out. Can we make this at home? Yes , actually, I think this is a dish that is quite free. No matter the flavor or anything else, it is actually very easy to adjust. And the lean meat ratio can also be adjusted by yourself . You can adjust it by yourself, but the taste may be different. It varies from person to person. The set weight of one is 150 grams , so I will grab about two first. Do you want to grab it and see? Okay, refer to the chef’s size of 150 and see who is closest . Come on , why is there always a punishment link ? Is there something that cannot be eaten? It feels like a little more is needed . Well, I think, I think it’s about like this, 127 , then look at mine. You guys are in the competition , sister, it’s very close , add a little bit more , just be accurate , don’t put it on the ground, don’t turn it into a hamburger patty on the ground, it’s local food , right , just hit the air out of it, how can you be so accurate like this, back and forth, hamburger patty , so keep hitting it , right, then you will feel that it will be a little smaller than this, because the excess air inside it will all run out. It’s hard to imagine if we are really busy , will we be in the way? So we just come to experience it, but it is indeed the kind of deep into the kitchen to find the production process of hamburger patties, each one is filmed by hand. When we were filming and chatting like this, my hands were actually very sore,
right? And even the sushi caterpillar, if you make a mistake in the process from the beginning , you are really doomed. The taste will be affected. It’s
true . Usually we just do normal filming , that is, we just eat the finished product like before, right? We eat the finished product directly without knowing how it is made. And today I learned that there are too many processes in hamburger patties, right? I ‘ll tell you if it will have a big impact on the taste after doing it once . I think it will. Next time when I go to eat sushi, I know the feel and firmness of the chef’s kneading , and the spray gun is much lower , and the spraying time , and the sushi Is the cheese sprinkled evenly? Now you know what it is. Next we are going to fry the hamburger. What is the technique? Fry it slowly over low heat . When frying it , don’t squeeze or shake it too much because it may break if we move it when the surface is not yet fixed. It may break the skin . It is just like frying fish, right? Frying fish or steak is the same. How long does it take to fry it? It may take about six to eight minutes. Turn it over gently and move it outwards. Otherwise, if you move it inwards, the oil may hit you. It is good . It is really delicious. The color
is a bit too much, but It’s still within the acceptable range . When you hear the sound getting smaller, it means it’s almost done. Right, the frequency of bubbling. Don’t we have bubbles now? Basically, when you have a lot of water or it’s raw, you can actually observe the surroundings. It will be very intense . Right . Then you will see that the density and particles of the bubbles will become smaller, which means that your water content is appropriate , but not too much has been released. It may be almost done. Right . It seems pretty good . It seems a little bit off. It’s okay . Okay , the last step . Right. We just fried the steak. Don’t waste this essence. Right. This essence can be heated up. And this is our special secret sauce . Right. The teriyaki sauce is now made to shrink a little, and then it will become a little thick, and then it will be spread on the hamburger patty, facing it , and then it will have an extra flavor. Help it dress, help it dress, and coat it. Yes , the coating should be gold-plated, so it goes well with rice. Yes, we are going to eat hamburgers like this. Yes , you have worked hard today, everyone. Really , we still have to eat the chef’s hamburger patty first to see what is the difference between ours and the chef’s hamburger patty. No problem, it feels like what we were looking at at that time was its front and back. Let’s take a look at the doneness in the middle. I’m just curious about the doneness in the middle. I’m also curious. This is the chef’s most standard , and it feels like the gravy is contained in it , right , and it’s very thick, the thickness , right, let’s eat the chef’s first and then our own, which is more worth it. Add more onion salt and a little sauce . I think the first bite should be the original flavor because this is a mixture of beef and pork. It still has the faint aroma of beef , and the pork fat is very rich and fragrant. The key point is that the whole It’s very tender, and a little bit crispy on the outside, but very juicy in the middle . It ‘s delicious. The teriyaki sauce on the outside is sweet and salty, and there’s a little bit of pepper in it. It’s really strong. And it feels a little spicy. Is it because of the garlic? Yes, and some chili peppers. It ‘s super delicious. We also have our own. We ‘ll ask the master to taste it for us and help us evaluate how we did today. Your face seems thoughtful. I’ll try it later. While tasting it carefully, I’m reflecting because it’s almost the same as what I made. Is it OK for Xiaohui and the others to do this today? Is it true or not? As for the speed, do we need to improve it? Frankly speaking, it doesn’t matter. It’s great for the first time , but there’s no problem with the technical skills and learning ability. So I think the salmon caterpillar we just made and the hamburger steak we made so far are all OK . They are much better looking than the first time I made them. Don’t be too polite. No, so how many points would you give us for this part, master? If it’s one to one hundred, one to one hundred. That’s high. Thank you , Master. You are really nice . Sorry, I’ll serve you the asparagus roll. You have to use the roll first. Okay, thank you . Raw fish nigiri sushi 6 pieces A3 Table for six. Okay, no problem. Hello, Mr. in yellow clothes. Here’s the sashimi sushi for you. Okay, thank you . Just now , our performance in the outdoor area, the two of you, the performance in serving the food, and the reception and service, I think all aspects are also 98 points. How can you be so nice? The highest score in the history of the show. Thank you, boss lady. Thank you for letting us eat such delicious food and giving us such a high score. It ‘s great. You are really great . So we are so happy about today’s meal change plan. And just now, I saw a lot of meals while working part-time . The meals look exquisite and delicious. I can’t wait to enjoy them. Cheers, let’s eat the scallops. They are so fresh . They are worthy of being raw food grade. The scallops are thick and sweet. In fact, we just dipped them in the soy sauce cooked by the store . It tastes really sweet. And there are thin slices of lemon in the middle. I think the taste is quite special. Usually, we only eat scallops with soy sauce and lemon. You will feel a bit sour and sour. Then bite the lemon. Lemon peel . Next , let’s eat the salmon that Taiwanese people love the most. The fat distribution is so beautiful, right? Then add some wasabi. The color of the tuna is so beautiful. I really think that their sashimi is really thick. The whole ocean is in my mouth. It’s so delicious. And let me tell you that their sashimi and fish products are not frozen. Generally, if you go out to eat sashimi, you will eat it. When you pick it up, you will feel that it is soft. Yes, it is a little dehydrated. This is after being frozen. Then the boss lady said that their family is refrigerated , not frozen. They use 1 degree to refrigerate their fish products , so they are very fresh. And you can see from the small details that they are very attentive. They even use a machine to cut this , which looks like a peripheral dish, and then they slowly cut it into such thin strips by hand. Yes , so don’t underestimate it. It seems to be a peripheral dish, it is also one of the protagonists. Yes, everything is very careful. The shredded radish is really thin. I think it tastes better when paired with it . Generally, when I eat out, if the shreds are thicker, When you bite into the shredded radish, you can feel the fibers. It’s really tender. Look at this big piece of sea cod. It’s rare to get to eat sea cod. And I think it’s as plump as salmon. So if I go out to eat and there’s no salmon, I’ll choose sea cod. Shiso leaves go really well with sashimi. Mm , it has a different kind of refreshing feeling. I can’t finish it in one bite. There’s also a nigiri sushi in front. It looks super luxurious . Everything is grilled . Let’s start first. Grilled salmon and mentaiko nigiri sushi . Wow, the color is so beautiful. Its fat is still dripping. Wow, the essence, the oil is dripping like this. My God, it’s incredible. It’s already sprinkled with the store’s special sauce. Do you know why? I know. When we delivered the food just now, the waitress specifically said that it was sprinkled with our special sauce and can be eaten directly. I’m really sorry, photographers, and editors. There may not be much left over from this meal. I came to Jingmei, Taipei especially for this restaurant . It’s very close to the MRT station. You can walk from Exit 2 and walk for six minutes. It’s delicious. There’s also this grilled flounder . I know that after grilling , it will melt in your mouth . Sorry, photographers , sorry, editors, 8 eyes are staring at you. It’s amazing. How can you be so comfortable? It’s so delicious. All the staff are staying nearby. Only our editors are here. If others want to eat, please stay away. You see, the photographer has a grudge and doesn’t even want to look at us. The photographer is so angry. Grilled scallops. Then I’ll try the original flavor. Wow, why are these scallops so big? It ‘s too exaggerated. Wow, we have this expression. We wrote three words on our expression. It’s so delicious . We have just made this caterpillar series. Yes , but the fish used in it is grilled flounder. Wow , so happy. I tell you, the fat of the flounder will slowly blend into the rice . The cucumber inside and the other ingredients are chewed together. Wow, it’s really at the level of a god of food. I’m going to ascend to heaven, right? Okay, we will leave the first 4 pieces for the editors. I tell you, come on, everyone, quickly share one and the taste is so delicious . It ‘s really delicious. I saw grilled mentaiko yam in an izakaya . It’s so thick. You can even pull the strings. Wow, it’s so delicious, right? Everyone is giving compliments. Look, it’s so delicious . Your soup is also amazing. It’s so thick that I can’t see the ingredients inside. Is it chicken white soup? This soup has a great origin. It is boiled with chicken bones and chicken skin. But when you hear chicken skin, you will think it is very oily. But for health reasons , they skim off the oil on top after boiling , leaving the rich chicken white soup , and then put clams in to cook. Their salmon miso soup is also amazing, and the salmon in it is actually the kind of fish meat that may be cut from a fish every day . Yes, yes, side by side , and then use it to make soup. Let me tell you, another amazing thing is this overnight dried mullet. This overnight dried mullet, I tell you, because the boss lady said that their fish products are never frozen, so even the mullet is refrigerated at 1 degree. After refrigeration, they start with sorting , then removing the internal organs , then filleting the fish, then marinating and drying. They do everything by themselves. It is really labor-intensive , yes, and including the matcha salt they make themselves. The overnight dried mullet is very good . You see, the oil comes out when you pinch it like this. Can you pass it over, can you pass it over ? Eat the original flavor first. When I took a bite just now, the fish skin was actually roasted to be super crispy. The fish in the middle is pink and tender. It is very delicate . The fat of the fish will be in your mouth, just like when you are eating salmon. The meat is pink. Then dip it in the matcha salt next to it . And I didn’t expect that the fish meat can be so juicy. After being marinated and dried, the whole meat juice is locked in the fish meat. My God, this is so delicious. Because it is usually dried overnight outside, I don’t order it very often because it is very salty. And sometimes it is roasted. I think the fish is too dry. In fact, if it is not handled well, the fish will easily taste dry. You see the fish skin. The fish skin is a little bit crispy. I suddenly envy the people who live nearby. You can eat such delicious Japanese food during the day , and you can come here for a drink at night. Xiaobian, Xiaobian, Xiaobian lives nearby , but in fact, we have to thank Xiaobian and Sister Me for the opportunity to eat here . It’s delicious. They also have a lot of fried food platters. Yes , add white radish grated and stir it. It ‘s very Japanese. Fried shrimp tempura. The fried shrimp is too big. Let’s have another 1 2 3 and eat together. 1 2 3 Its tail is fully opened. Look how fresh it is. The dip is the essence. When you bite it, the batter will not be completely soft and mushy , but will be full of sauce. Even the vegetables are fried so beautifully. This is eggplant. It is fried so beautifully. Not only does it look good , but it is also delicious . It is very suitable for taking pictures. I love eggplants. Please eat it. The eggplant is so juicy. The middle of the eggplant has not lost any moisture due to frying. All its moisture is locked in its batter. It is very tender and juicy. The perilla leaves are super crispy. After eating so many salty foods, we were actually very hungry just now , so we had a dessert first. It was amazing. I can only eat this dessert of theirs here . I originally thought that it was very similar to the Hakka mochi. Do you have to cut it into small pieces and then dip it in sugar ? In addition to being dipped in sugar, it has a special purpose in the middle. It is very special. There is cheese in the middle, but this cheese is very similar to that klim, very similar to that of red bean cakes. It feels different, but not like the red bean cake, which has so many ingredients. They are just right to fill the tiny gaps in the mochi. And there are a lot of peanut powder and syrup here . It’s sweet, but after eating so many strong flavors, I think this is just right. But today, I still like the part of making sushi while working part-time the most , because we don’t usually do this at home. Yes, we just buy ready-made ones, and then make them ourselves , and then we feel a sense of accomplishment when we make them and eat them. I just had another idea , that is, if we work part-time in an all-you-can-eat restaurant, it seems that it would not be bad . We may not be able to catch up in time, and this may be a big project. So, if the store has seen our video and thinks that we are not bad and wants to invite us to eat, you can also leave a message. That ‘s great , and I look forward to the next project. See you in the next video. Okay, ByeBye, ByeBye, everyone

今天小慧阿咩又來挑戰一日店員了~~
這次到了日本料理店~
看看她們的日料之路走得順不順吧~

📍
石川日式食堂：台北市文山區景華街60號
石川食鋪1號店：台北市文山區景華街64號

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