"What is this?!"

Erina Nagikiri is not out of shape yet, but the rest of the audience has already stood up in horror, and for a while it was the sound of her butt leaving the chair. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The light in the picture quickly faded.

Ayaka Tamagawa glanced at the camera, a clean smile on the corner of her lips, grabbed the transparent wine bottle, and tilted the mouth of the bottle slightly against a white ceramic bowl that had been arranged.

Soon, a liquid glowing with color filled the porcelain bowl.

A rich but refreshing aroma spreads out!

"It's a cocktail!"

Off the stage, Ryoko Rina and Sota Aoki stand together.

Ryoko Rinadie frowned.

"Hey!"

Sota Aoki touched Zheng Liang's head, and said with a smile: "Ayaka is the strongest genius of our generation in Shirinji, don't look at her 'nirvana' recipe is dim sum, but it condenses the essence of various fields!"

"Dim sum, brewing, decoration, too much!"

Aoki Sota said: "Moreover, you may also see that all the kitchen ingredients she uses now, from humble sugar, to white vinegar, corn oil, and low-gluten flour...... The materials are either handmade by her own or supervised by her. Even the eggs and dairy products of the 'cow, pig and bird' have the brand imprint of the Tamagawa family...... So from the beginning, I decided that there was no way she could lose!"

Hearing this, Lord Ryoko took a light breath.

"This is the Halberd Eater of the Tamagawa Family's Reserve Force...... she muttered with regret in her eyes, and she had already made up her mind about the victory or defeat of the Halberd this time.

"Rainbow cocktail!"

For!

At the guest seats, many professional chefs have already risen.

Guan Xingchen is one of them.

There was a hint of surprise in his eyes, "That female chef, why can she make this kind of cocktail? Rainbow fruit, a fantasy ingredient, although it was discovered a long time ago, has always been an ultra-rare variety, and so far the 'rainbow gene' is still one of the top ten problems in the culinary research community, and too many researchers have pounced on this ingredient, but there is no gain!"

The judges, Marshal Yuanyue, the goddess of Chiyo, and the abbot of Tamagawa, all turned their heads to look at Abbot Yizhen, who was happy.

"Old fellow, did you give that little Nizi the brewing technique of the rainbow fruit?" said Nagi Senzaemon slowly.

"I'm just going to mention a few words, Ayaka is fighting her focus and wisdom to make a small bottle of rainbow cocktail herself. ”

The abbot of Shilin Temple, Kazushin, replied unhurriedly: "She only consumed one fruit to brew that rainbow cocktail, and then again, that rainbow fruit was hunted back by Ayaka herself." ”

The other three judges were silent.

Even, there was a hint of relief in the eyes of Nagi Senzaemon.

"Old friend, your grandson's loss to such a genius is not wronged, he still needs to accumulate. Marshal Yuanyue said in his heart.

The only calm person in the venue is Xia Yu, who is immersed in his own carving world.

He didn't even know what was going on in the outside world.

He only carves the works that he is satisfied with according to the blueprint that clearly emerges in his mind.

"Look—"

Yuhime Yoshino pointed at Tamagawa Ayaka.

After pouring a bowl of colorful cocktails, Ayaka Tamagawa brought another bowl of melted 'fish gelatin'.

So, the fish gelatin and the cocktail were mixed, and Ayaka Tamagawa cut a few slices of fresh lemon, squeezed a little lemon juice into the bowl, grabbed the bowl and shook it for a while, and finally she covered the whole bowl with plastic wrap and stuffed it into the freezer.

It's a frozen layer!

"She's going to make wine jelly?"

Maki Morita and Erina Nagiki, who are also accomplished in the field of confectionery, glanced at each other and vaguely understood Tamagawa Ayaka's cuisine.

Cocktails are mixed with gelatin slices, typical of jelly-style practices.

Ayaka Tamagawa continues her cooking process.

Next, she finally used the chocolate that had been sitting aside for a long time, and when she tore open the package and the camera zoomed in, everyone realized that she had prepared white chocolate.

The chocolate liquid is melted by heat and then placed in a disposable transparent piping bag.

Piping bags are a common prop used by pastry chefs.

Then, Ayaka Tamagawa showed the silicone mold, squeezed the white chocolate liquid into the mold hole one by one, and then scraped the excess liquid on the surface with a tool, and also put it in the refrigerator for about 1 hour.

After doing this, Tamagawa Ayaka didn't hurry and picked up the three previously baked chiffon cake slices.

As long as more than three pieces are set aside.

Molds, cake slices and mousse paste that has been prepared before.

For square cake slices, just put them into the mold, put a slice of bread first, pour in a little milky white sticky mousse paste, cover the cake base slightly, and then put the second cake, and so on.

When the third slice of cake is covered at the end, pour out the remaining mousse paste in one go.

At this point, the cake and mold were also thrown into the freezer by Ayaka Tamagawa.

But Ayaka Tamagawa is still busy.

She took a cake flour and whole wheat flour and mixed it with brown sugar, butter, sugar, baking powder and egg mixture.

……

Before you know it, 2 hours passed quietly.

"Boom"

The hall, which was gradually becoming audible of falling pins, suddenly heard a noise.

It turned out to be the top of the 'Moon and Sky' venue, and the ceiling corresponding to the stage slowly opened a gap-like gap.

At eight o'clock, a corner of the night sky peeked out of this gap.

The summer night sky is always full of stars, but no matter how bright and dazzling the stars are, they can't suppress the full moon.

The cold moonlight sprinkled on the stage along the gap above the head, giving the chefs and kitchenware on the stage a layer of streamer, so holy and so brilliant.

In the audience, Erina Nagikiri sighed and whispered to Maki Morita next to her:

"This is what 'Between the Moon and the Sky' really looks like!"

"Now, the moon has moved slowly from this side of the gap, very close to the other end, and when the moon actually reaches the other end, it will be 2 hours and 50 minutes. At that point, there will only be 10 minutes left until the end of the cooking session!"

An hour!

Xia Yu got the system prompt, finally broke away from the carving state, took two or three steps back, looked at a bird-shaped ice sculpture in front of him that seemed to be dancing on one foot, hesitated for a moment, or put away the [Wenqu Knife] first, and did not rush to carve the last eyes of the ice carving.

Without an ice sculpture with eyes, there is no finishing touch.

Therefore, when the camera gave a close-up of the ice sculpture, many people showed deep disappointment.

Is that all?

What about Shen Yun?

Hearing the whispers coming from the audience, Xia Yu just chuckled in his heart, and said secretly: "If you give Shen Yun at this time, won't you lose your sense of surprise?" Take your time, don't you be in a hurry!"

The remaining 1 hour is completely sufficient.

Fish slices, or sashimi, don't require much effort.

In his mind, the recipe improved based on "Fierce Ice Fresh Sea Bream Mountain" is the ice sculpture that takes the most effort and physical strength.

Now that the ice sculpture has made no mistakes and has safely run near the finish line, it has become much easier to sprint with the baton below.

"Kill the fish—"

Xia Yu finally held a basin in his arms and walked towards the fish tank.

Reach out and grab it.

The plump crucian carp and carp fall into the plate, take another basin and turn it back again, and catch the cuttlefish and sea bream.

But he didn't take the puffer fish in the tank.

This scene fell in the eyes of the audience, and immediately sparked a discussion.

"Is it still sashimi......

Kohei Chuangzhen scratched his head, "The puffer fish is now killed, and it is indeed not suitable for fish fillet." The best form for filletfish meat needs to be slaughtered non-toxic and let sit for at least 24 hours to give the fillet the best taste!" )