"So, I just feel funny, why am I being eliminated!Can you give me a reason!?"

Yang Ming smiled coldly and interrupted Kojiro Shinomiya in front of him.

"Hmph, of course it's because you picked the broken cauliflower."

With a cold snort, Kojiro Shinomiya's eyes widened, and he looked angry.

"Yes, that's it. ”

Yang Ming still sneered, not at all moved by the fierce appearance of Kojiro Shinomiya, he continued his words: "Then I'll ask Senior Shimodojima now, should I be eliminated if I choose a broken cauliflower? Should I eliminate an excellent student? This is a bit too much!"

Dojima Silver frowned and looked at Kojiro Shinomiya and said, "It's true that you shouldn't set a trap that will inevitably be eliminated, even if you are trying to test the student's eyesight, you should have enough good cauliflower, right?"

"If there are enough, then the assessment will not be ......"

Shinomiya Kojiro still wanted to defend something, but Yang Ming would not give the other party such a chance at all, and he said again, "I think I should have the right to modify the recipe, after all, you can't make a perfect dish according to your recipe!"

Kojiro Shinomiya was about to refute, but was interrupted by someone again!.

"yes, yes. ”

Hinata didn't know what was behind Kojiro Shinomiya, "How can you set up a flaw that is destined to fail the assessment, you should give them the right to modify the recipe, maybe you will create a better dish." ”

"Senior Shinomiya is really a stubborn person, narcissist. She kept talking in Sinomiya's ear.

Suddenly, Kojiro Shinomiya, who was already a little irritable before, turned pale, and he reached out and pressed it on Hinatako's head, "Hinata, shut up for me!"

"It's impossible to modify the recipe!As a head chef, my recipe is unquestionable!" Shinomiya Kojiro questioned Dojima Gin, "When you first came to conduct the assessment, you said that we as head chefs have all the authority, right?"

"That's right, but Yang Ming is an elite talent in Yuanyue, you have no doubt about this, for this reason alone, I really can't convince the commander-in-chief to fire them. ”

Dojima Gin's eyes when he looked at Kojiro Shinomiya clearly carried a kind of pressure.

Kojiro Shinomiya also had to give in, he took a deep breath, "Okay, since Dojima-senpai said so, then I'll make an exception and allow you to modify the recipe, but if you can't make a better dish than before, even if you fail!"

"No problem," Yang Ming shrugged.

Although the recipe is allowed to be modified, there are still nine kinds of ingredients, including broken cauliflower, which is not very difficult for Yang Ming.

The key to this 'french jelly of nine vegetables' is the perfect blend of the flavors of the nine vegetables.

Looking at the ingredients in front of him, Yang Ming first cut the zucchini, carrots, green asparagus, white asparagus, corn shoots, cucumbers, okra, etc. and rinsed repeatedly until there were no impurities, and then began to steam, boil with fire, then remove the dregs, then boil in the pot, add enough water, and start steaming.

During this period, Yang Ming constantly turned the ingredients and used bleaching vinegar to repeatedly process the cauliflower, and the color of the straight cauliflower became normal.

At the same time, he did not forget to open the writing wheel eye to observe and control the heat.

Controlling the heat is extremely important for chefs, so Yang Ming's writing wheel eye can also be said to be extremely important.

Dojima Gin, Shinomiya Kojiro, and Hinata Himatako, who were watching from the sidelines, were a little thoughtful, and they somewhat understood the strength of Yang Ming's so-called writing wheels, although his approach was very ordinary, but the control of the heat was really remarkable, and the flavors of the eight ingredients were perfectly integrated.

The next step is the most critical step.

Yang Ming selected the most tender cabbage sum in the middle of the cabbage, washed it and put it in a colander spoon, and poured it from the top with the hot boiling water that had steamed the vegetables before. The choy sum gradually spreads out into petals when heated, and continues to pour until the choy sum is completely cooked and soft.

This method of cooking is completely a Chinese way of cooking.

After everything was done, Yang Ming began to imitate the magic spicy tofu, and he began to spend time on improving the taste of the ingredients one by one.

Different treatments are carried out according to different ingredients and different fits, and finally the taste of the nine ingredients reaches the corresponding level, without overemphasizing one or the other.

These things took Yang Ming a full thirty minutes, and some cold sweat broke out on his forehead, and finally he put nine kinds of vegetables into the mold, put a protective film on it, and began to freeze it.

The temperature is 0 degrees and the time is an hour.

And you also need to adjust the temperature during this period!

This is also something that can only be done by turning on the writing wheel, otherwise you would not be able to know what is going on inside the freezer with the naked eye.

No wonder the chef of the four palaces has no fear, Yang Ming really feels that it is very troublesome to get started, the energy consumed by this dish alone is enough to make that kind of dish more than a dozen times before, and it is not so exhausting.

And when Yang Ming was cooking, Tian Sukemi, who was in his group, was also focusing on the work at hand.

Megumi Tadoko, who was on the side, was immersed in the joy of turning around.

She had just seen the yellow and black cauliflower with missing arms and legs, and she almost thought she was hopeless!

The oxidized cauliflower she had brought back was lonely in the corner of the counter, and next to it, the vegetables that had been washed in water were unusually bright.

If you use this cauliflower for French jelly...... The dark and bright colors overlapped each other, and Megumi Tazo could already imagine how out of harmony the finished product was.

Both white asparagus and green asparagus are the easier parts of these materials to handle, and you only need to cut off the root and bottom end, leaving the middle part.

Zucchini is also called white melon, and just looking at its appearance, Megumi Tassho can't understand that this is actually a relative of pumpkin...... It and the pumpkin have nothing in common except that they have such thick skin, okay?

The washed zucchini was a little slippery, and Megumi Tassho carefully cut it in half, cut off the seeds, and cut it into long strips of moderate thickness.

As for the skin of the cucumber, Megumi Tassho's dexterous hands quickly faded its coat completely, and when cutting the strips, she tried to keep the same length and thickness as the zucchini, so that the subsequent french would be more in line with the aesthetics of French cuisine.

The shape is full, straight as a sword, and the croissant shape is relatively simple, after scrubbing, the sharp pedicle on the top is cut off, and then the edges and corners are also cut off, and the salt is evenly applied and then the surface is wiped clean, which can slightly remove some of the liquid in the okra and improve the taste.