East meets West!

I didn't expect Hiroshi Akiyama's evaluation of Takei to be so high. Pen "Fun" Pavilion www.biquge.info

Shinji Takei remained silent, and said: "This dish, or the recipe I created improvised in the special assessment, the idea does come from Chinese cuisine ......"

Hearing this, the guests and everyone in the Yuanyue Classroom were stunned, including Xia Yu, who was quite surprised.

Masato Kamihara also put down his chopsticks.

"Cantonese cuisine!"

He said affirmatively: "This 'beer red pepper golden shrimp' has the shadow of Cantonese cuisine!"

"Minister Kamihara is really knowledgeable. Shinji Takei smiled faintly, "This is actually based on the raw fried chicken of Cantonese cuisine, and then, with my personal whipping cream and brandy wine." ”

The crowd choked.

I didn't expect that the source of the creativity of the cuisine was actually raw fried chicken!

Chicken and seafood are incompatible!

Shinji Takei said calmly: "Cantonese cuisine in Chinese cuisine requires a high level of freshness of ingredients, mainly seafood, and some local stir-fries. I have lived in Hong Kong for a while, from the water table to the cutting board to the wok, and in general, I have mastered the essence of Cantonese cuisine. ”

"For myself, I still prefer traditional tastes, traditional techniques, but as a chef, you can't blindly be conservative, otherwise you will rest on your laurels, I was 12 years old to help at my family's sushi restaurant, so far, I have been working for 25 years, but over the years, I have also been constantly innovating, constantly absorbing the culinary culture of various countries and regions......

Speaking very calmly, Shinji Takei put away his momentum instead.

The Far Moon classroom was silent, and there was no whispering.

"Sure enough, every chef has such a rich resume. ”

Next to him, Mentor Okuyama was in awe.

But then, she sighed low again, and cast an envious look at the man in the live video.

Soon after graduating, she worked as a teaching assistant in Yuanyue, starting as a teaching assistant and gradually becoming the current course leader.

So compared to Shinji Takei, her world is confined to the far moon.

"It seems that it will be difficult for me to reach that state in my life!" Mentor Okuyama has regrets, but he does not regret them. Everyone has their own life, in fact, in Yuanyue, this female tutor has also realized her self-worth, teaching and educating people is also a kind of happiness, she feels very satisfied.

"But ......"

Suddenly glanced at the young lecturer sitting next to him, even the female teacher who had become on good terms with Xia Yu since the last substitute class, was secretly grinding her teeth and gritting her teeth, "This kid is a monster......! How could he have touched that realm at the age of sixteen!"

People are really angry with people than people.

Ao Shan is still envious, jealous and hateful, not to mention those young geniuses, as well as the nine-star chefs who have been stuck in front of the special gate and have not entered the country for a long time.

The teachers and students of Yuanyue don't question it because they understand, but those people outside may not.

The live stream continues.

Shinji Takei was detailing his cooking process, and Natsu Yu listened attentively.

In fact, the special level assessment is also divided into two forms: open and private, and the IGO organization will classify the candidates and notify them when the number of people is enough. Generally speaking, the minimum number of people in each special assessment is 6.

After all, it is a rare learning opportunity, not only Yuanyue, neon major culinary colleges, as well as chefs, social people, etc., will see the most exciting dishes and comments through TV, mobile phones, or simply on the square screen of the food street.

This live broadcast of the special assessment came very suddenly, without prior notice, otherwise, Xia Yu would probably have skipped work and sat at home today.

"First, blanch the 'beer lobster'. ”

"I practiced this step more than a dozen times, and found that it took about 8 minutes to achieve the perfect heat in my heart, of course, this is my personal experience, and it is only suitable for this dish. ”

During the live broadcast, Shinji Takei said slowly:

"The second step is to adjust the 'crispy pulp powder'!"

"Crispy paste is a special paste in Cantonese cuisine, which can make shrimp look better, and the secret of golden color is also here. I use crispy starch, water starch, add water to add oil, and mix eggs to stir. ”

"After that, put the boiled lobster in ice water and let it cool for 10 minutes!"

“……”

Xia Yu remembered silently.

Finally, the unsmiling female censor said, "You used red pepper?"

The fruits and seeds of pepper can be processed in different ways to obtain daily black, white, and red pepper. Shinji Takei said.

Hearing this, Xia Yu was stunned.

It turns out that the finely chopped red seasoning on the shrimp meat is red pepper, not a chili pepper!

"And it's not your average red pepper ......"

The female censor said coldly: "It's a red pepper berry from South America! This red pepper is actually called pink pepper by the locals!"

This woman, who looked like an Indian, obviously knew pepper very well.

"Pink Pepper!"

Xia Yu was surprised, the spice knowledge in his mind surged, and he blurted out: "The taste is sweet, without the slightest hint of pepper hotness!

"And dried vegetable powder......"

The female censor added: "In my opinion, the use of vegetable powder and pink pepper is the biggest highlight of this dish!"

"You can't say that. ”

Masato Kamihara disagreed, shook his head and said, "The so-called combination of Chinese and Western cuisine is to use the cooking techniques of Chinese cuisine to process the fried lobster meat, and the sauce is Western-style, and they are fused together on one plate, shining with the light of the chef's inspiration!"

"That's because you don't know spices!" the female censor said coldly, "Vegetable powder is not just vegetable powder, do you know how many kinds of dried vegetables and spices are melted into it?"

"The use of pink pepper is also the finishing touch! It neutralizes the most difficult taste of 'beer lobster' and enhances the deliciousness of lobster meat! Spices are the emperor of this delicacy!"

Masato Kamihara still shook his head.

"They are all on one plate, the frying and cooking skills of Cantonese cuisine, the sauce method of Western food, and the use of spices are all integrated in one plate, there is no priority, no monarch, and no so-called emperor!"

He emphasized.

Seeing this, Hiroshi Akiyama, who had been silent, slapped a button on the review table.

Boom!

The screen above the hall suddenly showed the latest censorship:

Hiroshi Akiyama: Qualified!

INDIRA: TBD.

Masato Kamihara: TBD.

Knock!

Immediately following Hiroshi Akiyama, the remaining two censors also gave a 'qualified' evaluation!

"Congratulations, Shinji Takei!"

Chiyo Aichi came from the side with a microphone in hand, followed by a beautiful woman in a kimono, sitting on a tray with a red book on a plate and a small glittering gold badge.

Premium Badge!

A trace of burning heat flashed in Xia Yu's eyes.

This kind of badge is unique, made by the IGO organization, in addition to the specific date of awarding the badge and the name of the qualified person engraved on the back, the badge is also embedded with a small chip inside, and the IGO agency has a special testing instrument to verify the authenticity of the badge.

At this time, the system pops up a prompt. (To be continued.) )