"It's different, Ishikawa. Mr. Aoyama, who was next to him, said, "I've tasted his food at the HUB restaurant, and although there is a gap between us and us, I can say that I already know how to step into our field." ”

"There's such a thing. Mr. Ishikawa said in surprise.

"Of course, after so much time has passed since your further training in the restaurant over there, Yang Ming will also grow. Mr. Aoyama said with a smile.

"Hey, this knife is amazing. Suddenly, Xiao Shantai's pupils shrank slightly, because he saw that Yang Ming was already cutting the ingredients, which would definitely use knife work.......

"Haha, Mr. Xiaoshan, Yang Ming's knife work is really something I admire, I'm afraid there is no one present who wants to confront Yang Ming, his knife work can be compared with me. Mr. Ishikawa smiled and looked at Yang Ming.

But in an instant, he was speechless, "Qingshan, do you feel anything?" ”

From Yang Ming's weightless handling of ingredients, they seemed to feel some kind of magical power, which they had been pursuing all their lives.

But the constant pursuit still yielded no results.

They simply don't have the slightest direction on how to get into that kind of mysterious realm.

"Grandmaster-level realm?" Qingshan frowned, a little hesitant.

"I don't know, but is there any other way to make Yang Ming's top knife skills make such a change besides that field?" Mr. Ishikawa frowned, Mr. Ishikawa knew about Yang Ming's original knife work.

That's a knife that can be compared to him.

This kind of knife work has already amazed Mr. Ishikawa, but today's knife work, although it is not very gorgeous, but from such a simple knife work, Mr. Ishikawa feels something.

Able to make changes to the top knife workers.

The examiners' hearts were shaken, and Yang Ming brought them the first shock.

"The cut is done. Yang Ming put the cut ingredients into small bowls, which were needed at that time.

"So the next step in dealing with mussels. Yang Ming picked up the mussel from the basin, and in the other hand, held a small kitchen knife.

There is a kind of mussel called whisker, which needs to be removed with a kitchen knife.

Otherwise, it will make the texture of the dish cloudy.

Even if the grandmaster-level knife worker didn't exert his full strength, he could see the mussels taken out one by one and then put them in another place.

The speed of the kitchen knife is like a phantom.

The handling of mussels is not defective in the slightest.

It's just perfect.

"Processing complete. Yang Ming put down the kitchen knife and smiled as he looked at the mussels on the other side.

The main ingredients have been taken care of.

Now it's time for the official cooking, which transforms the mussels into the perfect French dish.

Light the stove in front of you, put the pot on it, add butter to the pan and use the force of the temperature to melt the butter.

After the butter melts, Yang Ming adds the chopped onion and minced garlic, combines them with the butter, and stir-fries.

Let the aromas of these two ingredients be brought out by mixing with the butter.

"Well, almost. Smelling a faint fragrance on the tip of his nose, Yang Mingshen's nose perfectly grasped the most appropriate timing of the ingredients, and then proceeded to the next step of cooking.

Add a small amount of thyme and bay leaves to the top and stir-fry again, until the thyme and bay leaves go well with the ingredients.

"This is the time. Yang Ming looked directly at the other pot.

This pot can be seen to be very clear inside, Yang Ming poured the liquid directly into the cooking pot.

And when Yang Ming opened a pot like clear water next to him.

A refreshing surround rushed towards the audience.

"It's wine, it's a mellow wine. ”

"You know, such a white liquid can only be white wine. ”

"But why boil white wine. ”

"I'm so looking forward to this chef's dishes. ”

"This chef looks so small, but judging from the cooking skills just now, it is not inferior to other chefs. ”

The audience in the audience who were not familiar with Yang Ming praised one after another, and they also had a deep sense of Yang Ming's ability.

And those viewers who were originally familiar with Yang Ming naturally nodded their heads, this is Yang Ming's ability.

In a short period of time, he has supported the chefs of HUB, and the ability of such chefs even surpasses those world-class chefs in some aspects.

So for Yang Ming to have such an ability, these viewers have no doubts.

"Gollum. At this time, the liquid in the pot was tumbling, and the inside was already boiling, Yang Ming picked up the mussels that had just been processed and poured them into the pot, and at the same time held both sides of the pot with both hands, and his hands kept shaking with a certain rhythm.

Make sure that the soup inside is fully integrated into each mussel.

Then Yang Ming covered the lid and simmered, this time does not take too long, a few minutes can be done.

Ingredients like mussels can be cooked very quickly.

If you cook the mussels for too long, the flesh inside the mussels will be spoiled, and the texture and flavor of the mussels will be lost.

However, if the cooking time is too short, it will feel slightly dry, so it is important to control the heat and time.

Little by little, time passed.

Many chefs have their own dishes.

There are even chefs who bring their own dishes to the examiner and let the examiner evaluate them.

Of course, it's unlikely that a chef like these would get a low score.

After all, these chefs all stood out from the previous qualifiers, but the highest score of the dishes in the hands of those contestants just now was only more than 80 points.

There are even more than seventy points.

Such a process has already gone through more than thirty people, and you can see how strict the review is this time.

Most of the chefs here are chefs at some of Tokyo's most well-known restaurants.

A restaurant that many ordinary people envy, let alone the chef inside.

But here, in this diamond cooking competition, they are not halos at all, because there are so many people inside.

There's only one thing to compare here, and that's your cooking skills.

"It's done. "This is still Mizuhara Fuyumi finished her own dish, and it looks very simple.

On the white porcelain plate, the slightly pink scallop flesh is on it, and the light sauce is in the scallops, and in the middle of the porcelain plate is a decoration made of bitter chrysanthemum.

Being able to smell the faint aroma of bitter chrysanthemum exudes a pleasing sensation to the eye.

It is somewhat similar to sashimi, but it is also very different.