日本女生挑戰台灣總舖師！第一次進台菜餐廳廚房就上火線！能完成一桌牛肉大菜嗎？｜Japanese Girls｜Taiwan travel｜Living In Taiwan｜Taiwan youtuber

日本女生挑戰台灣總舖師！第一次進台菜餐廳廚房就上火線！能完成一桌牛肉大菜嗎？｜Japanese Girls｜Taiwan travel｜Living In Taiwan｜Taiwan youtuber

About 20,000 to 30,000 servings a month. I keep cutting beef with tears in my eyes. This is the fire in our restaurant. I turn it on low and it’s so hot. Good morning, everyone. I’m Mayu Fujii. Today is another part-time job diary . Hi, I’m in Huatan Township, Changhua. Today I’m going to experience a very special job . Have you ever been in a restaurant kitchen before ? Dajia mom, welcome to my kitchen. Today, please teach me how to cook. OK No problem. Today I will teach you how to make our restaurant’s signature dish, a dish that sells very well. We have even made it into a cooking pack. It feels very convenient. There are still a lot of ingredients to prepare, right? Today we are teaching you how to turn a dish into a product that you can eat directly after opening it. This feeling is very suitable for watching this video. This is Sichuan peppercorns, white peppercorns, white peppercorns, cardamom, star anise, star anise , I know, bay leaves , and this is Chuanxiong, Chuanxiong, right, and angelica , beef tendon , beef tendon , beef brisket, beef leg, right , and this is Sichuan pepper itself, right, this is Sichuan pepper, this
is the golden broth we use to make Sichuan pepper beef. Feeling hungry, feeling hungry, it feels easy to make one or two servings of this, but if you are asked to make 10,000 or 20,000 servings, 20,000 or 20,000 servings , right , have you noticed that the amount of our Chinese medicinal materials is different because the pungent and fishy smell of each type of meat is different , so the pre-cooking ratio of each type of meat is different. It’s a little different. The first thing is to cut the tendon first because it takes the longest time to process . Then you have to be extra careful when cutting it because it’s very tough. So when cutting it, you have to be very careful and saw it slowly. Then cut it into the size that we need, about two centimeters , right? That’s about right. I’m telling you that you have to pay attention to safety because our knife is very sharp. In fact, it’s really hard to cut . It’s really hard to cut. Yes, you have to be careful. Okay , stand up straight and steady , then hold the knife steady and relax. Remember, cutting vegetables, cooking, and making food are all very relaxing and easy things. Really, yes, relax your body and you will naturally feel very relaxed when cutting. You won’t be using as much force as you did just now . It’s really easy. In fact, it’s quite easy. It’s quite talented . It’s not easy to cut. It’s very slippery . So when cutting things, you have to pay attention to safety. No chef who works hard has hands like this. It’s very hard to cut it in one piece. And you can’t cut it so slowly normally, right ? This one is easier to cut. This one is the same size. Try cutting it like this. It’s really easier to cut. This one is easier to cut. But I’ve cut beef tongue before. It ‘s very beautiful like this. It’s cut very beautifully. Thank you. Wait a minute. We have two or three hundred pieces of beef leg meat in the freezer behind us . It’s actually the tendon part. It’s so beautiful. Yes, it’s very beautiful. It’s the tendon below us. Yes, this tendon. When you cut it , because it has tendons and meat ,
you have to be careful when you cut it. I’ll help you divide it first . I found that her knife holding posture is quite standard , right? Normally, they will hold it with a thumbs up or a one like this , and her posture is very standard. The talent for cooking is like this. How many servings do we usually cook? We cook about 20,000 to 30,000 servings a month . Our beef hot pot sells about tens of thousands of servings a month, and then we have to find Time held back tears and kept cutting beef. The head chef had been the chef for about a few years. He had been in this industry for about twenty-nine years, twenty -nine years. At the age of fifteen, he had been in this industry for about twenty-nine years. Oh my god , it has been about twenty -nine years now. At the age of fifteen , why did he want to do this? Four generations of our family have been in the catering industry. We have been chefs since our grandfather’s generation. Oh my god , it’s great . You can go get your lunch box. As for the rest , I will help you cut it. Everything is so fast. He just told me that I am great. He really has twenty-nine years of skills. It is very different . This picture is not accelerated. Yes, it is true. In our family, as long as I have a day off, I basically cook breakfast, lunch , and dinner for the three meals , and also cook supper for the children. How could it be that my wife cooked everything by herself when she was in confinement . I got up at four or five in the morning and quickly went to the vegetable market to buy vegetables , then cooked them, and then went to work when the time came. Does your son have a son? My daughter has two daughters, two daughters. It’s okay. It’s okay . OK Now the three of us are ready. The first thing we’re going to do is prepare our herbs. Put a bag in a plate and slowly put them in with your hands. The amount of each kind of meat we need to prepare is different, so you can see the ratios are different. For example, the one with the larger amount is responsible for processing the beef tendon because the beef tendon has a stronger smell , so it must be suppressed with stronger Chinese medicine . Then tie it up, tie it up, and turn it a few times. It’s tied up like this and it ‘s good. The big pot is called a cannon stove for us. The cannon stove is called a cannon stove for us because it is composed of a blower and gas, so its sound will be very loud, and its pot will be very concentrated. Really, oh, wait a minute, turn it on , don’t be scared, okay,
our fire is this big, this is the fire in our restaurant, it’s scary for us, we work like this, usually standing in front of the stove at about four or five hundred degrees , and sometimes when we are busy, we will stand here in front of it for more than ten hours, oh my god , so the chef’s Usually occupational diseases cause injuries to the hands or waist . Then, at this time, we need to blanch the meat, which has less blood. We blanch it first so that we can reuse it repeatedly without wasting water. The water does not need to boil. Just put it in, okay ? Then stir it. Let’s try it. In fact, this stove is very heavy, very heavy, right? And this pot is the smallest for us, really? We also have the largest pot, which is a pot for a few people. This is about fifteen people, fifteen people, right? And our restaurant cooks several thousand people at a time, right ? There will be a lot of floating foam on it, right? Then we will remove the floating foam. When we have less time to turn on the switch when cooking, we use our feet, our knees, and our feet to control the size of the fire, right? Control the size of the fire, and then we can prepare for the next action. For example, this one has myoglobin, and there will be more blood, so I blanch it later, and this one also needs to blanch the blood clean, so that the beef you cook later will taste more refreshing and will not have that iron-blooded fishy smell. If there is no problem, then we will move on to the next one. The same goes for the beef leg , just like the beef brisket. The blood must be scalded clean. This is the pot that is being scrubbed. Yes , we use a bamboo brush. It’s simple. We call it the simple action of cleaning it. So we scrub it like this because it’s longer , so it’s less likely to burn your hands. You see how efficient it is to clean it immediately after cooking. Wash the pot as many times as possible. Sometimes it’s more convenient to do the next dish. Then we will clean the residue on the stove. It’s super fast. Just keep yourself clean while working. This is the meat we just scalded. We don’t season this place. We just put a little rice wine. Rice wine is to remove the fishy smell. You can add more rice wine and then put it in for steaming. For example, the beef tendon is the most difficult to use. It may take about two hours to steam , and the others may take one hour. Just add a little hot water and let it steam with the Chinese medicinal materials. Just press it slightly and seal it. Yes , just seal it. Yes, press it slightly. Will you teach your daughter how to do it? Yes , my daughter is also in the catering department. Yes, at home, the whole family , yes, at home , you teach them to cook, right? Yes , God , so your life and work are teaching. Many people say that chefs don’t cook when they go home, right? But I like to cook when I go home, really , and I like it very much. It’s rare. When did my daughter start to learn to cook? When she was five years old , when she was in kindergarten, God , yes, she stood on a chair and cooked on the stove like this. It ‘s so cute. Cut fruits, cut things, and cook like this. God , then next we will take it to our steamer to steam it. I can go in there. The sauna is warm and people can go in. Usually we cook beef first . At this time, we will prepare other ingredients to cook the next dish. Do you know this kind of professional kitchen ? Yes , yes, when I was in Japan , I was also in a hotel. I worked in that kind of restaurant banquet hall, so I was not the one who cooked there. I came to get the food and then went to the banquet hall. Yes, it
was amazing. I wore high heels at that time because I was a waiter, and every time I came in, it was very slippery. Okay, now we are going to teach a signature dish of National Liyuan. This is our Sichuan pepper and pickled cabbage beef. Let’s We use the same three kinds of beef as before . We just prepared this in the introduction. Have you smelled it? Just use the most original flavor to present it, right? It ‘s very natural. We just want to taste the peppercorns and sauerkraut behind the beef, so we will teach you how to make this dish now. We add a little peppercorns and stir-fry a little of our minced garlic until fragrant. If the temperature is too high, we will remove it from the pan because it will have the aroma of the peppercorns and garlic. Fry them until they are golden, but don’t burn them. So the temperature can’t be too high, right? Then we will add a little dried chili pepper. When frying dried chili pepper, the heat must be lower , right? Because it can easily burn, so you have to fry it slowly over low heat, right? Fry it until the whole aroma comes out. In this way, it already has the aroma, and then add a little water. Then we will put our sauerkraut to cook out the flavor of the sauerkraut, put it all in, yes , put it all in, and let our peppercorns simmer for a while to bring out all its flavors, and then we pour our beef in. What is the characteristic of peppercorns? Because I have only eaten mountain peppercorns, and peppercorns are also a kind of Sichuan peppercorns. But it tastes a little fresher, right? In the past few years, Sichuan peppercorns are very popular in Asia because their taste is very suitable for us Asians. Taiwanese and Japanese are very suitable for it. It will stimulate our taste buds and appetite . It really has a great experience in terms of smell and taste. Add a little golden soup and the color will come out. It will really look like the color of pickled fish , right, golden yellow. Then add our tendons, our beef legs , and our brisket , half tendon and half meat, and then let it cook and blend. The whole thing is blended. Then we have to do a very important action, which is seasoning. You can do professional actions and nod your head. Look, you have to take a good picture here. This is when you are busiest. The soup, and then, after we blend the flavors, the flavor comes out. It actually has rich layers. At the beginning, it feels a little spicy, the taste of the pepper and the taste of the chili pepper , and then slowly there is a very sweet taste. Like , then serve it in the pot. OK You can hold the pot a little in front of you. This is a bit right. The spatula is longer than her hand. No, I ca n’t lift it. This pot weighs 4.5 kilograms. I can’t lift it. Wait a minute, you see my tendons . I can’t lift it at all. Usually, we hold it like our chefs do. I am used to doing it like this, right? I will fold it very neatly, and then I will hold it like this. Hold your thumb and index finger like this. It’s a bit like a handle and then pick it up. We just hold it with these two fingers like this. It looks very light when held like this, right? No, you have to pick it up like this. It’s like it’s stuck. Let me try it later. Because now it’s gone, I’m not afraid of being able to lift it. I think I can’t lift it. This is our beef stew, right ? I made the Sichuan pepper beef hot pot. I worked at wedding banquets twice. I went to weddings as a waiter, and when I saw the stranger’s father reading a letter to his daughter, I started crying beside him. Then my senior said, “You ‘re a waiter , and you don’t know him, why are you crying?” I said, “But I think it’s very touching. ” Then I took the dishes and my boss gave me another chance and said, “You must not cry this time.” I said, “Okay , I will definitely not cry.” Then everything was fine at the beginning, and I gave everyone the wine. Then this time, we watched a video of a couple, a video of the bride and groom. I couldn’t help but cry as I watched it . From then on, I was never sent to a wedding. I went to the banquet hall . I couldn’t go to the wedding because of the doctor’s meeting . We made the meal kits here because I often feel bored when I just eat. So we can make a lot of different changes from the meal kits . Today I will teach you how to make something delicious to go with rice, which is the braised beef stew. The ingredients for the braised beef stew are red and white radish, onion, garlic sprouts and garlic. It’s quite simple, quite simple and simple. The main thing is to stir-fry our spices slightly until they are fragrant. Stir-fry them slowly until they are fragrant. This is very simple. Then you can pour our signature beef stew in. It’s full of ingredients and smells so good. Oh my God, there is so much meat. Do you see it ? There is also beef tendon and beef leg meat. It has half tendon and half meat. We will thicken it later and serve it with noodles, rice and other side dishes. Okay , we have completed 80% of it now, yes, it will be very quick. Then the next 10% is thickening and 10 % is serving. Okay , now we will thicken it first . This is when the cornstarch and water are boiling. Then mix it evenly and you will see that it has a thick sauce. Is it there ? It must be delicious with white rice. Next, we will match the garlic sprouts with the colors and pour it in . Okay, the dish is done. Really? Just like that , it looks so easy. Wow, the color and thickening are so beautiful. I want to eat it. It feels very fragrant and delicious. Right ? Okay, so this dish is very fragrant, right ? It’s delicious. It’s delicious. OK Then we’ll make the next dish. I see noodles. For us, it should be beef noodles . Put the noodles here first , then pour them in after the water boils. Then , let it blanch for about two minutes . It will be OK in two minutes. Standing up like this, it looks quite professional. Take more pictures of this. What is your daughter’s specialty? My daughter has quite a few. She can make fried rice, fried noodles , and some stir-fried vegetables , so it’s mostly Chinese style . She can also make some small cookies and snacks. This is great. She just likes to play. First cultivate her interest , and then let her like it in this direction before you can continue. You can see that the noodles have expanded and floated. The noodles are ready, that’s it, right? Then you can scoop it up. If you go to the night market to play goldfish scooping, right ? Because it takes a long time to scoop , it ‘s so sour, and I can’t catch it every time. Right? This is just the color matching. Then at this point in time, we can pour the noodles here. I’m going to put it here, then you pour it down, and then the vegetables are almost ready, so you can scoop them up . The universal beef pot has a lot of meat, right ? Right? The vegetables, tomatoes, radishes, corn shoots , and tomatoes just now can be poured in and cooked together. Let them cook until they are just right and hot. Don’t cook the tomatoes for too long, because if you cook them for too long, they will be rotten. Cook them for a while and their flavor will come out. Its own fruity sour taste will melt into the broth. Almost, almost, you just scoop it over here slowly, and then we ‘ll decorate it later, just pull it well, and then our beef noodles are done. So we only need this cooking bag , right? We can finish two in ten minutes. It’s really fast, right ? What do you want to eat? Do you want to eat beef noodles? Then just do it like this, you eat it, I look super awesome, you go sit for a while, I’ll be out in five minutes, right, and this thing is very Great. The Sichuan pepper we just made and the two-sided yellow we made today are actually made with noodles. The so-called two-sided yellow means that the noodles are fried until they are charred on both sides. It is golden and crispy. Then we thicken the sauce a little bit and put it in . It feels a bit like eating Cantonese fried noodles. The water boils and you just sprinkle it in. The posture of sprinkling the noodles is very professional. Are you tired? Tired because it is really hot here, you know? Just turn on a low heat and it is so hot. When the fire was so hot just now, it was four or five hundred degrees. And the pot is very heavy. It is really amazing. It is heavy and hot . Yes, it is difficult to pull it up. Use a scoop. You can’t pull it up with a scoop . I’ll take you to our Taiwan night market to practice the goldfish scooping game some other day. Why not take advantage of this moment to quickly use a round shape to fry it, and then let it cool down first. It will become fixed as a whole . The pan must be preheated. The pan must be hot enough , and then add oil, just like Okonomiyaki. That’s it. Fry the whole piece until the noodles are a little golden. It’s a little burnt . It ‘s very beautiful. The skin is crispy, and the inside is chewy. It ‘s a piece. Next, we will Let’s switch to our sauerkraut cooking package. Is it? It has a very high temperature. Wow, it’s also full of meat , right? The sauerkraut smells so good. This is what we just made. It’s like this. Our dish is like this. Oh my God, this cooking package is too much. It has the feeling of a high-end restaurant . Okay, I’ll pour a little soup on it. Don’t pour it all over. Let’s pour half of it. Then it will be golden on both sides . Then when the customer eats it, it will have a texture on the surface , and then eat it with the sauce. Okay, try it. It’s fastest to use chopsticks. I don’t want to work. It’s delicious. Come to the back. This dish is a bit like a refrigerator-clearing dish. Have you eaten our Sichuan pepper beef just now ? But many of us will eat meat and there will be some soup left at the end. But the soup is delicious, but it’s a waste to throw it away. So today we are going to make a dish that is mainly based on the soup and not wasted. Then it’s a high-end dish . We use the soup from the Sichuan pepper and sauerkraut beef. Then our eggs are smooth and tender. Wow, my mouth is watering. It’s also a super artifact that goes well with rice. The technique is very professional. And the most important part of our scrambled eggs is that the eggs must not be overcooked. The pan must be heated red when making scrambled eggs. Is there a way? Then use our oil and don’t let it burn. Yes, use our oil temperature . Do n’t turn on the fire. Just use the oil temperature to fry it. Is there a non-stick pan ? Yes, fry it. Wow, it looks delicious . Okay, take it out of the pan so quickly. Is there an egg that is half-cooked? Yes , the egg is half-cooked. This is the most delicious color. Yes, is there? Then we just pour the soup on it. It’s so simple. It’s so simple. It’s done in three minutes. Next, add the chopped green onion. Is it very fast ? From now on, I want to say that I am very good at cooking. Then I always make these four dishes. I want to recruit a chef who can help me make breakfast, lunch, dinner and supper. Thank you, chef, for making so many dishes. It’s amazing . The cooking bag can make such amazing dishes. Many people ask why the taste of your three kinds of beef is so perfect. Just like what we just taught you, the processing methods of our three kinds of meat are different. Moreover , the braising and steaming time, the spices in it, and the cutting methods are all very particular. Then all the elements are concentrated to make a good dish. It’s delicious. Is there a way? Our beef tendon feels like it melts in the mouth, but it has a good texture It really has a nice texture. Yes, it has a nice texture, but when you bite it, it melts away. It has a nice fragrance. It has a lot of gelatin. It also feels like it has a lot of collagen. It ‘s so delicious . I’ll eat one by one next . It ‘s the dish we all learned just now, the scrambled egg. Because when I ate it in the kitchen just now, it was still hot. Now it’s a little cold . It ‘s also super delicious. You control the heat well. In fact, you can see that the egg is still very smooth and tender. And some dishes become very oily after they are cooled down. This is not the case. This is a braised pot . Yes, the braised beef pot is the most suitable dish to go with rice. The radish is really delicious. The white radish absorbs the beef broth. I didn’t use my teeth just now. I just pressed it lightly with my palate and tongue, and everything melted. It’s super delicious . The chef said that if you are at home, you can use a non-stick pan, right? Yes, just use a non-stick pan to fry it, and then fry it slowly , fry it slowly , right, and then turn it over and fry both sides to make the surface It’s a little golden and the inside is QQ. So when you eat it, the surface is golden and it can easily absorb the soup. But it has a QQ texture inside . It has two overlapping textures. It’s delicious . It ‘s really delicious. And the starch will be absorbed by the noodles and the starch together. So I feel comfortable when I suck the noodles. It’s really delicious. Then there is hot pot, right? For our Sichuan pepper and sauerkraut hot pot, Sichuan pepper and beef hot pot, just put the whole bag in, right? Then put the whole bag in, and then you can match it with some of your favorite seasonal lettuce, vegetables and fruits. We have our own handmade beef balls and shrimp balls here , which are all handmade. We call them shrimp balls. We make them purely by hand and squeeze them out one by one. So you can see that each ball is irregular. You can see that I just scoop them all up gently. It’s meat. I’m not kidding. It’s very satisfying and you will definitely enjoy the meal. There won’t be any quarrels when we eat as a family. Sometimes you eat my meat. You see, it has a tendon. There is half tendon and half meat here. For beef leg meat, there is also half tendon and half meat. We have it here. It’s full of sauerkraut, which is very convenient. So, do we have this pot at home? We just need to open it and cook it simply. It’s actually very easy to satisfy you. Being a chef takes so long and is so hard. You may get injured. Do you feel bad for your daughter to be a chef like this ? Actually , no. I respect their choices. Yes, it’s what they want. Let them choose for themselves. If my daughter chooses the catering industry , of course we have a lot of resources to give her. Her classmates are jealous and say that our daughter has a VIP-level teacher at home to teach her. Yes , it’s a one-on-one, hand-in-hand teaching. So they are in class. I think it’s delicious. Right. Actually, today I am experiencing a small part of what a chef is . Right, from planning the menu to buying ingredients and serving the dishes, everything is prepared by you, right ? The whole team is responsible for preparing it, because each of us has our own role. How can I make it a finishing touch ? That is my job . What is the hardest part? Everyone is working hard, but if everyone’s goal is the same, just like when you ate it just now, your expression is what makes us all satisfied. Yes, the greatest affirmation for us is that your expression is really delicious and you can’t lie to me. How do you perform ? Although I didn’t do anything very seriously today, I still need to improve. It’s too hard. I’d better not be a chef. I’ll just be a YouTuber and an artist. If you want to eat, come to Junmin. Of course, if you want to eat something, I ate such delicious food today, please come to the National Liyuan Hotel in Changhua as soon as possible.

挑戰一日總鋪師學徒 ✨👩🏻‍🍳
第一次接觸「總鋪師」這個職業，根本是超人吧！？

這次我跟著彰化在地30年的全國麗園大飯店學習，師傅輕輕鬆鬆的煮好20人份的料理，但那個鍋子…我根本舉不起來🤣

所以我挑戰製作的是超熱門的一斤肉牛肉爐！每包牛肉竟然有600克，隨便撈都是肉耶🥹❤️三種不同部位（牛筋、牛腩、牛腿肉）分開烹煮，吃起來口感超豐富～肉質真的嫩到不行…

加熱即食超方便，還能變化成各種料理！這個料理小白也能輕鬆做出很多道！

夏天怕熱的話，可以試試全新的【藤椒酸菜口味】🌶️🌿清爽又開胃，我自己超愛！

📍 購買網址：

YouTube ▶️ https://lihi.cc/LuDww

原味派也可以選【經典紅燒口味】，月銷破3萬包真的不是說假的🤤

想吃總鋪師的功夫菜，不用出門也吃得到啦～ 真的覺得很好吃 我也要來買🤣

#一斤肉牛肉爐 #冷凍牛肉湯 #全國麗園牛肉爐 #總鋪師初體驗 #彰化美食

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