After returning to the rest area, Kohei sat down in a chair and fell into deep thought.

Zheng Ke and Si Yingshi glanced at each other, but they couldn't help.

The three of them are different in their own cuisine, and it is likely to disturb Kohei's train of thought by putting forward their own opinions at this time. Moreover, Zheng Ke really has to think about what to do with cherry tomatoes.

Cherry tomatoes, also known as small tomatoes, have a sweet and sour taste, have the effect of clearing heat and detoxifying, increasing appetite, and are usually used for seasoning. Compared to regular tomatoes, the taste is better, and at the same time, the powdered sugar and nutrients are also better than ordinary tomatoes.

In Chinese cuisine, there are many dishes that can use cherry tomatoes, and it shouldn't be difficult to find the right dishes, but Eddie still has the power to attach a topic.

Zheng Ke thought for a while and chose to give up looking for dishes.

The more preparation you have done before this additional question comes out, the more you need to do it, in case you rework and redo it, the impact on your heart may affect the normal performance of the game.

Therefore, after Zheng Ke took the next game out of his mind, he focused on the first game.

Xingping stood up and handed over the ingredients he needed to the staff, while looking back at Zheng Ke and Si Yingshi.

"Senior, I'm going to go. ”

"Waiting for your good news. Zheng Ke stretched out his thumb.

Kohei smiled lightly, turned around and walked onto the field with the knife box.

"Clay, are you okay with this one?" asked Locke softly.

"No problem. The opponent is just a thin seedling, so let me use a kitchen knife to tear him apart?" Clay was condescending and haughty.

"Speak normally. Locke looked at Clay angrily.

"The opponent is a first-year student, so I'm sure I can beat him. Clay bent over and scratched his head.

Locke shook his head helplessly, this Clay, everything is good, but sometimes his brain is not normal.

"Then please. Locke said.

Kohei put the ingredients brought by the staff on the counter one by one, carefully checked them, and found that they were not missing, and then looked up to observe his opponent Clay Kohler.

Clay is a typical American, blonde and blue-eyed, with a figure of about 1.8 meters, but not burly. The whole person looked a little listless, and I don't know if I stayed up late.

After seeing Kohei, Clay looked haughty, pointed at Kohei, and then shook his finger again.

The gesture was played on the big screen, causing a commotion.

"What does this bastard want to do? Look down on people?" said Yoshino Yuhime rolled up his sleeves, on the verge of "going berserk".

Seeing this, Locke covered his face weakly.

This bastard...... The stinky problem has been committed again.

Kohei blinked, it was the first time he had met such an opponent, he came up and first mocked, and then packed up the ingredients as if nothing had happened, just like the incident just now, it had never happened at all.

"Two, now that the time is up, can you start?" asked the host to Kohei and Clay.

Clay nodded, and although Kohei didn't understand it, he could guess the general meaning and nodded his head.

"The third game of the first round, start now!"

As the host officially announced the start of the game, the timer on the big screen also began a three-hour countdown.

Kohei grabbed the lobster in one hand and held the chef's knife in the other. After turning the lobster around, use a chef's knife to stab the head of the lobster at the junction of the body of the fish to separate the head of the lobster from the body. Then, he cut through the lobster's belly along both sides of the belly and removed the lobster's belly.

These movements are performed in one go, with skill and swiftness, without any signs of mud and water.

Zheng Ke saw on the big screen, Xingping's method of handling lobsters, and nodded again and again. Compared to the Ten Jacques, Kohei has improved a lot.

At this time, Kohei picked up the head of the lobster again, cut it with a knife, and removed the shrimp intestines of the lobster.

"Looks like Kohei is going to use shrimp intestines. Teru Kuga pointed to the big screen and grinned.

Ji Zhiguo Ning Ning rolled his eyes, lifted the frame, and remained silent.

"Kohei's cooking is more reliable than before. Ichishiki's eyes narrowed, her left hand rubbed her chin, but her gaze swept to another large screen.

Clay has also processed the lobster.

Unlike Kohei, Clay is more cautious. The lobster's claws and claws were tied with rope in advance, and he used a kitchen knife to make a mark on the back shell of the lobster. The kitchen knife penetrates the body of the lobster from the marked place.

After slaughtering the lobster, Clay cuts open the lobster's back and removes the lobster meat, leaving the lobster shell behind.

Anyone who handles lobster regularly knows that lobster shells are also a great soup seasoning.

Xinghei's experience in handling sea shrimp is not as rich as that of Ryo Kurokiba and others, but he often has his own ideas, which also makes Zheng Ke more and more curious, what are the similarities and differences between the two lobster dishes.

After taking out the lobster meat, Kohei spreads the lobster meat on a cutting board, picks up a willow blade, and cuts it along the lines of the shrimp meat into thin slices of the same width.

A good knife work depends not only on the incision and thinness, but also on the control of the knife technique, and Kohei has obviously achieved this.

Next, Kohei brought out a basin full of ice water, placed it on the countertop, and soaked the sliced lobster meat in ice water.

Seeing this, Zheng Ke could see that Xingping was preparing sashimi.

Zheng Ke's Japanese cuisine is not very proficient compared to other types of cuisine, but he knows a lot about sashimi.

Japanese cuisine emphasizes the original flavor of the ingredients, and when cooking, it is also a characteristic of Japanese cuisine that does not affect the taste of the ingredients as much as possible. And this feature is even more prominent when placed on the body of sashimi, because the taste of sashimi is mainly set off by the ingredients themselves.

However, in Paris, there is a lot of risk associated with using Japanese cuisine. At the same level, the judges were significantly more inclined to French or Italian food.

"Don't worry, Kohei must have his reasons for thinking so. Si Yingshi saw that Zheng Ke's face was slightly worried, and comforted him softly.

"I know. Zheng Ke shook his head slightly, "However, you should also be able to see that Xingping's opponent is very strong." ”

"yes. Si Yingshi touched his collar, and his expression was not very natural, "Such a powerful player, where did Saint Limbi get it?"

"Who knows?" Zheng Ke stared at the big screen, his expression slightly grim.

Clay heated the pot, added salad oil, chopped onions, and diced mushrooms, took out another bottle of white wine, poured it into the pot frantically, and then threw half a bottle of white wine into the trash, the broken wine exuding a sweet mellow aroma.

Clay then picked up the sauce he had just cooked and poured it into the creamy sauce, followed by the cream and shrimp paste.

After a bit of frenzy, Clay quieted down a bit, holding the spoon in both hands and stirring the sauce calmly.

"What just happened?"

"I don't know, it looks a little random. ”

"Those operations just now, for a chef, are really crazy. ”

Locke heard the surprises from the stands around him, and a smile appeared on his lips.