If we squeeze a little more "energy" and push ourselves to the next stage, will one day we can reach a realm: after strictly examining our previous ideas, can we still be sure of its value? To achieve this kind of realm, we can only squeeze out our "energy" by force - that is, work hard, ... and work harder! This is not to want to tout the importance of hard work. Inspiration is always seen as a condition or talent with the individual. People say "waiting for inspiration", as if inspiration is a train that is helpless. Inspiration comes from the outside – whether from a god or a natural idea, the inspiration comes from ourselves. If we think that inspiration will come from nowhere, or that inspiration can be separated from other parts, we will be disappointed. But there is such a thing of inspiration. When the inspiration comes, it always makes people feel a bit magical. But we must not rely solely on it. We can rely on our efforts. This must not be risky. When I start a design dinner, I will start by looking for the "ambience." Each scene is its own "atmosphere", which can be serious, nostalgic or a practical route. Once I found the right atmosphere, I "came in" the mood or aesthetics associated with this atmosphere. I have to feel about the dishes, just like walking into a new world, it will feel the new world. To understand a new place, we must absorb, breathe its air, and all the elements. At the beginning of my design of vegetarian dishes, I felt that this was the most exciting work in the world, and it still remains the same. Having a special job that affects the lives of others (no matter how small) can be something that is exciting and rare, and the dishes I create may have millions of clicks. It feels wonderful too. What's even more exciting is that our work has a potential power to make the world clean and green, a better place.
Wash the eggplant, remove the root pedicle, and then cut the strip for use.
The chilled pine mushrooms are thawed and cut into thick pieces for use.
Put the refined oil in the pot, burn it to 60% heat, put in the eggplant, remove the oil from the fire for about 20 seconds, drain the oil, drain the water.
In another pot, pour the soup into the pot, boil the eggplant that is open to step 3, add the miso and mushrooms and cook for a while, so that the eggplant can fully absorb the taste. When it’s getting better, put it in natto and cook it.
In another pot, pour the virgin olive oil into the pot, add the dried velvet slices, fry and fry until the two sides are slightly yellow, the aroma is fragrant, and sprinkle a little sea salt out of the pan.
Take the natural stone tablets, put the natto and eggplant in step 4, and then put the dried fried velvet slices in step 5, and use thyme, millet spicy, and foam.