OMNI 1.1 비디오 프롬프트 1: 타코 준비 및 시어링

OMNI 1.1 - VIDEO PROMPT 1 TACO PREPARATION AND SEARING [# References <IMAGE_REF_0>@Image1] SCENE: FRESH INGREDIENTS → PICO DE GALLO → SEASONED BEEF → SEAR SHOT STRUCTURE: 8 shots, 10 seconds, 16:9, exactly as listed. REFS: @Image1 = supplied Mexican beef taco storyboard. For this generation, Panels 1–8 control action order, framing, ingredients, chef wardrobe, utensils, kitchen materials and color treatment only. Generate fresh full-frame live-action footage; the printed storyboard grid and labels remain planning metadata. GLOBAL STYLE NOTES: lighting_philosophy: one large gridded 4000K overhead source creates focused soft pools over the prep board and skillet; stainless surfaces provide gentle bounce. color_grade: 70mm large-format photochemical footage with fine uniform grain and restrained highlight halation. Saturated tomato red, cilantro green and lime green against charcoal uniforms, ivory boards and cool brushed steel. setting: working stainless-steel restaurant kitchen during evening service; thin cooking haze reveals light above the active stations. ambience: low extraction ventilation, distant cookware and precise food-contact sounds. characters: the same chef’s hands and black sleeves from @Image1; stable grips, natural articulation, five fingers per hand. Three background chefs continue separate unsynchronized tasks. camera_character: stable large-format camera with measured slider moves, controlled push-ins and locked detail frames. continuity: produce uses the clean white preparation board; raw beef uses a separate meat board. Ingredient state progresses across cuts. The same knife, glass salsa bowl, tongs and cast-iron skillet persist. f/16 deep focus keeps foreground ingredients and dim kitchen geography readable. SEQUENCE LIST: SHOT 1 (0.0–1.0s) - RINSE THE PRODUCE camera: medium shot, high angle, three-quarter front 45°. lens: 47° standard view; colander, hands and surrounding ingredients remain sharp. camera_motion: slow 8 cm push-in. action_visual: the chef rinses tomatoes, white onion, jalapeño, cilantro and limes inside a steel colander. Water beads on the produce and splashes against the sink. exit: the chef lifts the washed onion from the colander. (CUT TO) SHOT 2 (1.0–2.0s) - DICE THE ONION camera: close-up at board level, eye level, profile 90°. lens: 29° short telephoto view. camera_motion: lateral track parallel to the knife. action_visual: the knife dices a peeled onion half into small even cubes while the supporting fingertips stay curled behind the blade. Dry rhythmic taps land against the board. exit: the blade completes one downward cut. (MATCH ON MOVEMENT TO) SHOT 3 (2.0–3.0s) - DICE THE TOMATOES camera: extreme close-up, slightly high angle, three-quarter front 45°. lens: tight detail view with the blade edge, tomato seeds and diced pieces sharply resolved. camera_motion: locked frame. action_visual: the same downward knife motion continues through tomato strips, producing small cubes that gather beside the blade. Moist chopping replaces the onion’s dry taps. exit: a tomato cube slides toward the lower frame. (CUT TO) SHOT 4 (3.0–4.2s) - CHOP JALAPEÑO AND CILANTRO camera: overhead insert, bird’s-eye 0°. lens: 47° standard view; the full chopping zone remains visible. camera_motion: slow overhead slide from jalapeño to cilantro. action_visual: the chef finely chops jalapeño, then moves the blade through a compact cilantro pile. The ingredients remain in two distinct piles. exit: rapid knife taps continue over the cut. (L-CUT TO) SHOT 5 (4.2–5.5s) - MIX PICO DE GALLO camera: close-up, high angle, three-quarter front 45°. lens: 47° standard view. camera_motion: gentle 8 cm push-in toward the glass bowl. action_visual: a spoon folds diced tomato, onion, jalapeño and cilantro together. The chef squeezes lime juice into the bowl and adds a measured pinch of salt. The mixture becomes evenly combined. exit: the spoon completes one circular fold. (CUT TO) SHOT 6 (5.5–6.8s) - SEASON THE BEEF camera: medium close-up, slightly high angle, frontal 0°. lens: 47° standard view; both hands and the complete steak remain visible. camera_motion: short lateral slide across the separate meat board. action_visual: tongs hold the dry skirt steak while the chef distributes salt and black pepper over the first side, turns it once and seasons the second side. Granules strike the meat and board. exit: the tongs lift the seasoned steak toward the stove. (CUTTING ON ACTION TO) SHOT 7 (6.8–8.2s) - START THE SEAR camera: close-up, low angle, strict profile 90°. lens: 29° short telephoto view; skillet rim and steak contact edge remain sharp. camera_motion: slow 10 cm push-in toward the skillet. action_visual: the tongs lower the steak into a preheated cast-iron skillet carrying a thin film of oil. The nearest edge touches first; bubbles form along the contact line and steam rises. exit: the strong searing hiss continues through the cut. (L-CUT TO) SHOT 8 (8.2–10.0s) - FLIP AND FINISH camera: extreme close-up, low angle, three-quarter front 45°. lens: tight detail view of browned crust, tongs and rising vapor. camera_motion: locked frame with a slight settling move after the turn. action_visual: an editorial time ellipsis advances the cooking. The chef turns the steak once, revealing an evenly browned crust, then lowers the second side into the skillet. The searing sound surges at contact. Finish with the browned steak centered in the pan, ready for the resting sequence.