AISubs v3.7
Good evening, everyone! I'm Sumizu Maria, owner of akb48 and ouc48!
I'm Muto Tomu, owner of akb48 and ouc48!
From today, ouc48's new show "Home Restaurant" will start streaming!
Until now, me and Mr. Tomu have been doing a collaboration show called "one more recipe" with "Plus one project" from the Agricultural Fisheries Award.
Every time we made and introduced new products, but we also broadcasted five times!
It's amazing!
However, from today, we will continue to renew and continue to broadcast as a cooking show that is not trapped in the genre of "home restaurant"!
Mr. Tomu, haven't you been participating as a regular in "one more recipe" so far?
It seems that this "home restaurant" is also a position called "regular chef", but do you have any enthusiasm?
As a result of "regular chef", I appeared in "one more recipe" five times last time, but they were all guests!
There was a name for all the guests!
But this time it's sunny and I'm a regular chef! I got a name!
It's amazing!
I think so!
As a regular chef, I look forward to working with you!
Yes, thank you! I'm happy!
It's amazing!
And in addition to these two regular chefs, we call a guest chef every time, but I would like to introduce this guest chef!
Then, please!
Hello!
Then, please introduce yourself!
Yes! I'm Shinobu Omogi of AKB48 Team K! Thank you for having me!
Yes! I'm Saiga Takai of AKB48 Team A and Team 4! Thank you for having me!
Yes! So, today, these two chefs cooked dishes as guest chefs, but Sairin participated in "one more recipe" twice, but Ms. Omogi is participating in this cooking program for the first time.
Yes!
Does Ms. Omogi cook?
I think I cook quite a bit!
Eh!
I don't know how to win or lose, but I feel like I can't fail if I look at the recipe.
I often cook while looking at the recipe.
I can't imagine it at all and I'm looking forward to it.
Please look forward to it.
Are you looking forward to it?
Yes.
Then I would like to announce today's theme.
Today's theme is hamburger.
Yay!
We have all made our favorite hamburgers.
First of all, let's watch each of our cooking videos.
Let's watch the video.
I'm Maria Shimizu of AKB48 and OUC48.
Today's theme is hamburger.
Ta-da!
I'm going to make a hamburger with garlic sauce using my favorite garlic.
Yay! Garlic!
First of all, I'm going to cut onions.
I've already peeled them.
I'm going to use 400g of minced meat and about 150g of onions.
I really don't like measuring things, so I'm not good at making hamburgers.
Hamburgers are important for food, aren't they?
When you make a hamburger in a restaurant, it's usually hard or soft.
Today, Tom and Mugi are here, so I'm going to measure it and make it.
The reason is...
I'm looking forward to seeing you cook.
I'm going to add garlic and onions.
I'm going to mince a clove of garlic and fry it with onions.
I'm going to cut it now.
I'm going to fry it with olive oil.
I'm going to cut it now.
When you smell the garlic, put all the onions in.
When you fry the onions, shake off the salt.
Shaking off the salt makes it easier for the salt to release water, so it cooks faster.
It's really hard to fry onions.
What are you worried about?
Do you want mashed potatoes or baked potatoes?
I'm thinking about it.
Which do you think is better?
Do you want mashed potatoes or baked potatoes?
Which do you think is better?
I think it's the opposite.
The opposite?
I'm in a lot of trouble.
When it's transparent and you think you've got it, I'll finish it up.
Then I'll put it on a plate and cool the onions.
I'm cooling the onions now, and in the meantime, I'd like to measure what I knead with the meat.
I think it's about 20g of bread crumbs.
Then I'll put about five sacks of milk in it.
About five sacks? That's a lot.
Oh, wait!
Did I put too much in it?
I don't know if it's okay.
I'm going to put some bread crumbs in it.
In the end, it's not brown ice, but I'll manage it.
Then I'd like to make a hamburger.
The meat is...
Oh, wait!
It started normally.
I want to use mutton, but I made a mistake and bought pork.
I'll stop you.
You made a mistake when you went shopping.
No way! You are amazing!
I bought pork, so my mother is going to serve me. Thank you.
Thank you.
What are you doing?
Finally, I'll make a hamburger.
This is pork.
I'm glad you have a family. Thank you.
I heard that this is important.
I went to school to get a cooking license.
My teacher taught me western food.
For hamburgers and meat dishes, add 1% salt of meat.
This time, I'll use 500g of meat, so I'll add 5g of salt.
This is the key.
I'm learning a lot.
Add bread crumbs and milk.
Crack an egg.
I'm learning a lot.
Add onions.
It's cold.
If you touch it too much or mix it too much, your hands will be warm, so you may want to do it quickly so that the fat of the hamburger meat does not fall.
Mix it until it looks a little white.
This is when you start thinking, "Isn't it okay?"
Put oil in a frying pan and heat it over high heat.
It's sizzling nicely, so I'd like to take a look at the back.
It looks good, so I'll flip it over once.
The back looks like this.
Wow, it looks good.
This side is also a little burnt, so I'll lower it and cover it.
Wow!
I'm Mogi Shinobu of AKB48 and OYUSHI48.
Today I would like to make a stewed hamburger.
First of all, I would like to make a hamburger itself, but I have a magic powder.
That is this! Ta-da! Hamburg Helper!
If you mix water and minced meat with this, it will be a hamburger.
It's a magic powder.
It doesn't open!
It contains minced onion, nutmeg, pepper and salt.
It also contains bread crumbs.
I'll do it as it is written on the paper.
It's this magic white powder!
What do you put in first? Water?
No, milk.
Milk?
It says water, but I'm going to put in milk today.
It's 120ml.
I'll put in sugar.
Mix it up.
I'll leave it for a minute.
While I leave it for a minute and wait...
What should I do? Dancing time!
I'm going to make a hamburger now.
While I wait for a minute, I'll measure the meat.
This time it's beef, pork and minced meat.
My mom told me it's minced meat.
It's 250g more than I thought.
It's 255g!
Well, it doesn't matter.
It doesn't matter, does it?
I'm going to put minced meat in this white powder with milk.
And I'm going to put an egg in it.
Wow, you're cool!
You're cool!
I'm going to mix this.
I'm going to mix this one with eggs, meat and magic powder.
I have a strong grip, so you can leave it to me if you want me to mix it.
And I'm going to shape it.
I really hate shaping things.
I hate it.
I'm going to mix about four or five of them.
Four or five. About four.
Like this.
Four.
Am I doing it right?
Oh, I dropped it a lot.
Like this.
It seems to dent the middle a little.
It seems that it is better to dent it. It is also written here.
In the past, I really liked a cassette of "cooking mama" and there was something like "kaka kaka kaka" and there was something like hitting a hamburger like this.
Even in that, it was able to move a lot, but why did I break it when I did it earlier?
I made it dent in the middle.
Then, in the frying pan, ta-da!
Olive oil.
I think it would be okay if it was salad oil, but it seems a little high consciousness. I don't know.
Extra virgin olive oil.
I want to put it in.
Extra virgin olive oil.
It seems that you can line it up in a frying pan before it warms up.
It's amazing, recently.
I managed to shape it, but in the end it turned out like this.
It didn't make sense.
It seems that you can put it in before it warms up.
And in the middle...
Oh, I should have crushed it after putting it in.
I should have done that from the beginning.
I lined it up in a frying pan.
I'm confident in making a lot of "cooking hamburgers", but I've never made them before.
It's amazing.
Like this?
I think it's good.
Good, good.
I'll put it in on medium heat.
How much is medium heat?
A little more.
Hi! I'm Sayaka Takai of ouc48 and akb48 management.
This time I would like to make a Japanese-style hamburger.
First of all, I use onions for the meat, but I want to stir-fry the onions and cool them down and mix them with the meat,
so I'd like to chop the onions first and stir-fry them until they turn brown.
The outlet of the food processor is short, so I'm sorry for the noise.
I used a machine because I didn't want to chop it.
With a food processor, you can chop it up in no time.
Add a little olive oil and stir-fry the onions over medium heat.
When you knead the meat before baking it, you add onions, but if the onions are warm, the fat in the meat will melt and it won't be a very delicious hamburger,
so leave it for about an hour or an hour and a half until it cools down.
Once it has cooled down, put it in the refrigerator and mix it with the meat after it has cooled down.
It's a nice color like this, so I'd like to transfer it to a bowl and cool it in the refrigerator after it has cooled down.
See you in about an hour and a half.
Now that I've cooled the onions, I'd like to combine them with the meat.
First of all, this is 250 grams of beef shank.
If you heat up the beef, fat will come out and it won't taste good.
So, I'll mix it with a wooden spatula.
It seems that you can't heat it up with your hands.
It's hard work, but I'll mix it with a spatula.
As you can see, fat and salt and pepper came out.
I don't want to heat it up even for a moment, so I'll put it in the refrigerator for a moment.
Next, I'll prepare the beef shank.
First of all, I'll add 2 and a half tablespoons of milk to about 3 tablespoons of bread crumbs.
Oh, it came out.
That's right.
It's a glass of milk, isn't it?
That's right.
I'm going to put in about three now.
Wow!
In advance!
I'll soak the beef shank in milk.
I'm curious about the difference in size.
One and a half melted eggs.
If you mix it well with only beef shank...
I just put it in the refrigerator.
I'll take out the meat and mix it with it.
From now on, the heat of my hands will melt the meat, so it's a game of time.
I'll mix it well so that it doesn't heat up too much.
I usually eat a hamburger like this.
When I mix the beef shank and meat, I'll put it in the refrigerator for about 30 minutes.
It took me about three hours to stir-fry the onions.
Wow!
It took me about two and a half hours.
I took out the meat I left in the refrigerator for 30 minutes.
I'll shape it now.
When I shape it, I try not to heat up the meat as much as possible, so I cooled my hands now.
Wow!
I'll get rid of the air here.
It's like this.
I got rid of the air.
If you hold it too much, it will get warm.
So, I finished shaping three hamburgers.
I'll put some oil on it.
I'll make a dent in the middle of it.
I'll wait for four minutes.
I'll wait for four minutes without touching anything.
I want to touch it, but I'll wait without touching it.
It took me four minutes.
I'll turn it over.
It's a little burnt.
Well, a little burnt hamburgers are delicious.
Then, I'll lower the heat and put some water in it.
Then, I'll steam it.
Wow!
I'll bake it for another four minutes.
It's really easy when you steam it.
Good evening, everyone! I'm Akebi 48 and Ooyoshi 48's manager, Tomo Tomo!
I'm going to be on the show again. Thank you!
I'm in charge of cooking now.
Today's theme is hamburgers, so I'm going to make rolled cabbage this time.
It's like a hamburger inside.
I've never made rolled cabbage before.
But this time, I have a very reassuring assistant with me.
Look at this!
Wow! What's this?
For me, Tomo Tomo, who is working hard on cooking,
we received an electric pressure cooker "cooking bro" from SHOP JAPAN, which allows even people who are not good at cooking to make authentic food!
Wow!
It's like a secret weapon.
I'm so happy! Thank you so much!
Even if you're not good at cooking...
I was a little worried about that.
I'd like to use this to make delicious rolled cabbage!
First of all, prepare the ingredients.
Wrap the cabbage and heat it in the microwave for four minutes.
I'll put it over here.
Six sheets.
Wow!
Four minutes.
In the meantime, add 30g of bread flour and 40ml of milk.
Wow!
Rolled cabbage...
Will I be able to make it?
(laughs)
Yes, like this.
Something moist.
Now, my job is here.
Ta-dah!
The one you also came up with.
I love it.
Hit it like this.
While I'm working,
the microwave is calling me.
(laughs)
It smells good and sweet.
Cabbage.
Cut the core of the cabbage.
Hot, hot.
Cute.
What are you doing?
OK, it's done.
Great.
We have many allies today.
OK.
After chopping the onion, add olive oil and stir- fry the onion.
This is how you make it.
Great.
Great, it's high-tech.
Cool.
Great.
Can you make it without anyone?
They measure it for you, don't they?
Great.
If you see this, you will be surprised.
This is our secret weapon.
Great, isn't it?
It's like a campfire.
Great.
With this, we will make roll cabbage today.
What?
I used to make roll cabbage normally, but now I will make it easily and deliciously.
First of all, they don't measure it for me.
Do they measure it for you?
Yes, and they don't adjust the fire.
Do they do it for you?
Yes.
Great.
OK, it's done.
Great.
It says it's done.
Great.
OK, like this.
Like this.
It's done.
Great.
OK, next.
Put 200g of ground beef.
The usual one.
OK, mix it.
But you like roll cabbage, don't you?
Yes, I love it.
I love roll cabbage.
If you ask me what my favorite food is, I would say roll cabbage.
Today, I will make delicious roll cabbage for you.
It's not for me.
It's for you.
We work together.
You say it often.
I should cut it.
I like a lot of pepper, so I will put a lot of it.
Mayonnaise.
About...
Like this.
OK?
OK, let's go.
What are you saying?
One more beaten egg.
I will put it in.
Then, I will put bread crumbs and milk that I mixed earlier.
Set!
Stir-fry it.
Then, I will mix it.
Wow, you put a lot of it at once.
OK!
It should be like this.
I mixed it well.
I made seeds like this, so I will wrap it in cabbage.
How much?
But it says six pieces, so...
It's six, right?
It's six pieces, right?
It's like this.
Then, I will put it in front of me.
Then, I will fold it up and down.
I will wrap it in kitsume.
Kitsume?
Is it OK?
What is kitsume?
I'm sure I'm getting better at it.
I will stop it at the end of wrapping.
It's common.
What is it?
Whose voice is it?
Shut up!
OK!
Shut up!
Oh, my God!
Well, it's done!
It looks delicious!
It's a little big.
Wow!
Well, it'll work out, won't it?
Put the lid on and cook it for 180 minutes.
180 minutes is...
3 hours.
3 hours. OK, let's cook it.
Wow, I should wait for it.
Wow.
I'll wait for it.
It's wet.
Wow.
Isn't it hot?
Now that we've finished our VTR, let's look back at each dish.
First of all, I had a garlic sauce hamburger,
Mogi had a stewed hamburger,
and Sayarin had a Japanese-style hamburger,
and Tomo had a roll of cabbage.
Wow.
Each one of them had their own personality, but Tomo didn't.
Wow.
It's all up to fate.
Isn't it amazing?
Wow.
It's really amazing.
Wow.
You can make it if you leave it alone, right?
Yes.
I've been doing a lot of things I like in my own room.
Wow.
I'm looking forward to it.
But we still have a cooking process, and that VTR is next, so I'd like to watch it.
Yes.
Let's watch the VTR.
Hamburger.
Wow.
Ta-da.
It's swollen.
Wow.
But I'll put the lid back on and cook it again.
I hope it's ready soon.
Wow.
It's amazing.
Wow.
I'm fat.
Can you hear me?
It looks delicious.
It's shiny.
I'll make the sauce.
First, grate the onion.
Then, I'll add the main ingredient, garlic.
Grate the onion and garlic.
Then, I'll add the sauce.
I'll add sugar, too.
I think onions have a spicy taste, so I'll add sugar to make it softer.
I'll boil it.
I often make this sauce, but it's delicious.
I'll say it first.
It goes well with rice.
Wow, it looks delicious.
Then I'll put this oil in here.
Wow, that's great.
It must be delicious.
I like garlic, so I'll put it in like this.
It's important to mix butter and onions here.
I made this garlic sauce, too.
It's the best.
Is there a lunch menu?
Ta-da!
I made a hamburger with garlic sauce.
It's a bomb.
Ta-da!
It's mashed potatoes.
I'll try it later.
I'm baking it on medium heat.
I'm hungry.
While I'm baking this, I'm going to cut the mushrooms for the hamburger sauce.
It looks delicious.
Mushrooms.
How much should I add?
Should I add a little bit of texture?
Is it too little?
Isn't it too little?
The teacher told me that there wasn't enough unashimeji, so I'll add more.
It stinks.
The mushrooms and unashimeji are cut.
In the meantime, I'd like to make the sauce for the stewed hamburger.
Soy sauce!
Should I flip the hamburger over?
I'm really curious.
Before that, I'm going to flip the hamburger over.
Can you do it?
Ouch!
It flew a lot!
But it's cooked well.
How is it?
It's cooked well.
So, I'd like to make the stewed hamburger.
The same amount of everything!
Soy sauce!
Mirin, ketchup, Worcester sauce and red wine.
I'll put in about a tablespoon of each of them.
If there's a lot of red wine, will it taste better?
A little more than a tablespoon.
I don't know.
Oh, it's good, it's demi-demi.
Demi-demi.
Then, once the hamburger is baked well, put it on a plate.
Then, I'd like to make demi-demi with this meat- flavored frying pan.
Put butter in the frying pan.
It's different from my voice.
Then, I'd like to fry mushrooms.
I'd like to use this magic liquid before making demi-demi.
Ta-da!
It was sold at "Grille-a-sujikomi-nikomi- hamburger- sauce-omise-no-ajiwai".
So, I'd like to put this liquid in it.
I'd like to put this liquid in it.
Then, I'd like to put this liquid in it, too.
My mom came up with this color for me.
Then, I'd like to put water in it.
It looks dirty.
When I put water in it, it became this color.
But, it's not dirty.
Then, I'd like to put water in it.
70 ml of water.
Oh, it smells so good.
Of course, it does.
It's sold at a convenience store.
If it doesn't taste good, it's not good, is it?
It smells really good.
When the sauce starts boiling, I'd like to put the hamburger back in it.
I put it back in it.
I'd like to simmer it on low heat.
So, I'd like to simmer it on low heat.
I'd like to simmer it on low heat.
Wow! It looks like a really well-simmered hamburger! Do you know what I mean? I'd like to tell you how I feel about it.
Wow! It looks like a well-simmered hamburger! You're good at it! It's delicious!
That's good! You're doing a good job!
And I'm the type of person who can cook, so while it's simmering like this, I'm going to clean up around here a little.
It's not a big deal.
And it's 7 o'clock, no, it's 8 o'clock, so I'm thinking of putting an egg somewhere nearby, by my side, always by my side, always in my heart, so I'm going to put an egg in it for now.
Will it work? One more time!
Wow! It's cool!
Well, it doesn't have a shell in it.
What! Well, you're good at it!
But it's wet here.
It's wet.
And to make the eggs fluffy, I'll add a little milk.
The amount is appropriate, in my mind.
I'm counting on you.
About a toppan.
About a toppan is OK.
I'll touch you a lot.
Mom, can I touch you with my phone?
OK.
I'll put a hamburger first.
Which one looks good?
Is it this one?
It looks good. It looks delicious.
I'll put it on.
It looks delicious.
It's done.
It looks delicious.
It smells good.
I want to eat it.
I'll eat it.
I'll take it out.
It looks like this.
It looks delicious.
It's beautiful.
It's big.
I'll wrap it up like this and leave it for a while.
I'll make the sauce.
I'll make the sauce with the leftover juice from grilling meat.
I'll also add grated daikon.
I'll add grated daikon.
It's Japanese style.
How is it?
It's Japanese style.
I'll use a tube this time.
It's amazing.
It's heavy.
I'll put it on fire.
When it's lightly cooked, it's done.
I'll serve it on a plate.
The Japanese style hamburger is done!
It looks so good!
Time up!
I'm going to open it. Is it done? Is it really done?
Wow!
It's done! Look!
It's transparent!
I just left it alone and it's already done!
It's amazing!
It's great! I'm going to plate it up and eat it!
Wow!
It's amazing!
So you've just seen the finished product video.
I'd like to go back and review each of the finished products.
First of all, here is my garlic sauce hamburger.
Yes!
It looks delicious!
It's garlic sauce.
It's a pretty ordinary hamburger, but I added garlic and made the sauce full of garlic.
Wow!
It looks like it's going to have a lot of stamina.
It looks delicious!
And here is Mogi's simmered hamburger!
Here it is!
Wow! It looks delicious!
It looks delicious! Wow!
It's a magical...
Yes, it's a magical hamburger made of magical liquid.
But you made it, didn't you?
Yes, my mom wrote down my mom's recipe on paper.
Wow!
And here is Sayuri's Japanese-style hamburger!
Yes!
Wow!
It looks delicious!
It has a great texture!
And I chopped the onion with sauce a little coarsely.
I see!
Wow! It looks delicious!
And this is Tom's rolled cabbage!
Wow! It looks delicious!
Wow! It's beautiful!
Yes! It didn't fall apart!
Wow!
Not even one millimeter!
Yes!
The cabbage is still smooth, isn't it?
Yes!
It's beautiful!
I didn't have to worry about anything and I was able to do it.
You removed the apron, too!
I removed the apron, too!
And from the staff,
I was curious about your mindset while cooking.
Is that so?
When I was cooking,
I was doing it with the feeling that I could do it with my mind.
That's right!
You're the only one who can't do it unless you're a professional.
I'm doing it with my senses, my tongue, and my own mindset.
That's cool!
I'm doing it with my own mindset.
Next is the last VTR,
but it's a VTR where we finally try each dish, so I'd like to watch it!
Then, please watch the VTR!
Okay! Then I'd like to try it!
Ta-dah!
I'll cut it.
Is it on fire? I'm worried!
I'll cut it!
It looks soft!
Oh! It's on fire!
I'm glad!
I'll eat it!
It's good!
Look!
I'm proud of myself.
It's my first time making a hamburger like this.
It's good!
It looks so good.
I've never made a hamburger like this before.
It's overflowing.
You should weigh your food.
You should weigh your food this time.
Please weigh your food and make it.
Salt is 1% for hamburgers.
It was delicious!
Garlic is also very effective.
If you like garlic, please add a lot of it and make it.
I'm glad!
I want to treat my family like this.
Thank you for the meal!
Bye bye!
As you can see...
It's done!
Yeah!
Don't say that!
It's done!
Yeah!
Thank you for the meal!
First of all, the inside...
It looks good, but...
The inside is also well done.
It's okay.
It looks good.
It's good!
I don't know why, but I want to throw up.
But, it's really good.
Demi demi is the best.
I added commercial sauce and various seasonings.
So, it has a deep flavor.
Let's eat!
It looks like it's coming out of my mouth.
It's good.
Everyone, there are many convenient items sold in supermarkets, so why not use them to cook?
Thank you very much!
Let's eat!
Yes, I would like to eat this completed hamburger!
It looks delicious!
Wow, it looks delicious!
It looks delicious!
Are you hungry?
The meat is very fluffy and very delicious!
When I bite it, the juice comes out of my mouth and this Japanese-style sauce also goes well with the onion and grated daikon and the flavor of soy sauce, so it's very delicious!
The sauce is delicious!
The hamburger is delicious, but the sauce is delicious!
Then, it was Takara and Sayaka!
Yes, it's done!
Isn't it amazing? It doesn't look good, but I don't care about it.
Let's eat!
It's big, isn't it?
Oh, it's here!
Does it smell good?
It's cute!
It's amazing!
Can you see it?
It's cute!
It looks delicious!
It's like ordinary cabbage!
Cute!
Too cute!
It's better than the one you made.
That's true.
It's good.
I'm surprised.
A cooking professional is the best.
A professional indeed.
Try it.
Thank you for it.
It's like cabbage is like a blanket and it's like hugging cows, pigs and meat.
It's a gentle taste like that.
What is it, Rin?
It's like hugging it gently.
You say it every time.
We actually tried each of them.
Let's ask each of them how they were.
First of all, Nogi-san, how was it?
For me, I just ate what was on sale.
I thought it was good.
And I have a hot-hearted mind.
I see.
It tastes like hamburgers.
Sometimes it's in the powder, isn't it?
That's right.
It removes all the troublesome processes.
That's right.
It's easy and easy.
It's good.
It's good because it's on sale.
How about you, Rin?
I saw it in the video.
My mom is in charge of fried hamburgers.
She is very good at it.
It was my first time to make a proper hamburger.
It was delicious and I'm glad I did it.
I learned a lot of knowledge in advance.
I see.
That sauce looks good not only for hamburgers.
That's right. It goes well with anything. It goes well with steak, too.
Oh, that's great.
How about you, Tomo?
Well, it was really easy.
It was my first time making a roll cabbage, but I didn't adjust the heat gate at all and I did it as I was told.
I've never made a roll cabbage because I thought it was difficult or difficult to make, but I think I'll make it someday.
That's right. If you're a beginner, you can be a professional if you use a magic machine or a cooking pro.
Wow!
Actually, I've made a hamburger before, but I don't remember it being really good at it.
I was wondering if it would be soft or hard, but I don't know what was good about it.
It's a light weight, but it's a little annoying, but I tried it and it worked.
And thank you for subscribing to the official youtube sub-channel of akb48 group, akb48ouc48 official live channel.
Thank you.
Yes, it's a shame, but it's time to say goodbye.
A complete cancellation of the emergency declaration has been announced, but if you continue to wash your hands regularly, get a seat ticket and go out, let's continue to take measures against infection together in line with a new way of life.
Well, that's it for today. Goodbye.
- Bye bye. - Thank you very much. - Thank you very much.
Bye bye.