"Knock Knock Knock ......"

Zheng Ke held an iron basin in one hand and a fork in the other, shuttling through the corridor of the room. Pen fun and pavilion www.biquge.info

The players who were sleeping opened their eyes one after another, glanced at their phones, and it was 7:00. The seven people immediately got dressed, hurriedly washed their faces and brushed their teeth, and then came to the hall in a panic.

Shiraishi stood with his hands behind his back, and after all the contestants were standing, he glanced at his watch, 7:10.

"There's one more person who didn't come. Zheng Ke, who was standing on the side, suddenly said, if he remembered correctly, the absent was the middle-aged man with a big beard, whose name was Kusuke Takeda, "Does anyone know what he's doing?"

The six men looked at each other and were silent.

Bai Shilong's face was gloomy, but considering the camera behind him, he temporarily swallowed the anger in his heart: "Wait for five more minutes." ”

Time passed minute by minute, and Shiraishi Ryuichi kept looking at his watch. Just when everyone thought it was about to run out, Kusuke Takeda hurriedly ran over.

"Chef, I was just shaving. Kusuke Takeda said.

The beard on his face was indeed missing, but his chin and lips had been cut several times, and blood could be faintly seen oozing out.

"Hurry up and join the team, next, we want to talk about today's mission. Shiraishi Ryuyi walked over to the nearest table and lifted the lid of the plate.

Underneath the lid of the plate are two slices of red, slightly blood-colored steaks, tender and attractive, with a layer of puff pastry on the outside of the steak.

"Wellington steak?" said Chiharu Nagata in surprise, while the others looked confused, not saying that it was any different from other steaks, except that they thought it looked good.

"Do you know this dish?" asked Shiraishi in surprise.

"When I was in school, I learned a little bit. Chiharu Nagata's cheeks were slightly red.

Nagata is right, this dish is indeed Wellington's steak, and in the early 19th century, British General Wellington was particularly fond of this dish, hence the name. And your task today is to make this dish, and by the way, I would like to remind you that tomorrow's contest questions will be chosen between today's and tomorrow's dishes. So you have to cheer up. ”

Bai Shilong forked the steak and stuffed it into his mouth.

"Wait...... Wait a minute, chef. We won't make this dish at all, you're forcing us to do so. The big fat man Teru Ikeuchi raised his hand in protest.

The others also nodded their heads, agreeing with Ikeuchi's opinion.

"I'll ask Zheng Ke to give you a demonstration. Didn't you doubt his strength yesterday? Bai Shilong touched his chin and didn't smile.

"Come with me, right?" Zheng Ke waved his hand and led the contestants into the kitchen.

The two cameras in the back followed closely, and as yesterday, the small cameras were placed inside the restaurant and the large ones were placed outside the restaurant.

Seven people surrounded Zheng Ke, silent.

Last night's cooking made these people exhausted, and although they wanted to give up, Zheng Ke's stern eyes still made them tremble. They have no doubt that if they don't do their best, they will really be eliminated. Therefore, everyone has a complicated feeling for Zheng Ke, full of fear and some disdain.

Today's dish, to a certain extent, is also for them to judge whether Zheng Ke is qualified to teach them. If Zheng Ke can't make qualified steaks, they will definitely not listen to his orders in the future.

Of course Zheng Ke understands the thoughts of these people, but he has seen all the bigger scenes, so of course he won't take these things to heart.

"This dish is actually a filling made with mushrooms, diced bacon and beef, because of the mille-feuille pastry. So, before we start cooking, we can start making puff pastry.

"The principle of puff pastry is very simple, you add butter to the dough and fold it repeatedly to mix the butter evenly into the dough. This dough is layered, crispy and delicious. ”

Zheng Ke sifted the high-gluten flour and low-gluten flour and mixed it, slowly poured in water, kneaded the dough repeatedly, wrapped it in plastic wrap after molding, and recorded the time.

"Because it is refrigerated for half an hour, it is used to enhance the elasticity of the dough. In this interval, we can process the beef. Zheng Ke put the dough in the refrigerator and took out a piece of steak at the same time.

"We usually use filet mignon, which is actually beef tenderloin with a certain thickness. This steak is tender and delicious, and contains a thin amount of fat, which makes the steak even more flavorful and tasteful when grilled. Before that, though, season it first. ”

Zheng Ke sprinkled salt and black pepper into the steak and marinated it for a while. Meanwhile, take out a saucepan, add olive oil, wait until the oil is hot, and add the whole steak.

Chiharu Nagata took the pen and listened and took notes, while the eyes of others were staring intently at Zheng Ke, and after a while, a thick fragrance escaped from the pan.

After taking out the steak, Zheng Ke coated the surface of the steak with a layer of mustard, "This is to increase the texture of the beef." Of course, if you are confident in your strength, you can also grill the steak directly in a pan, adding barbecue sauce to the top of the steak from time to time to ensure that the beef is moist and flavorful. With that done, all we have to do is process the mushrooms. ”

The person who had been quite complaining about Zheng Ke was immediately speechless, although the cooking was not yet ready, but the strong fragrance had already convinced everyone, and even the cameraman on one side couldn't help but swallow a mouthful of saliva.

Compared with Zheng Ke's cooking, the meal they made yesterday is not an exaggeration to say that it is feed.

Just when everyone was looking at Zheng Ke intently, Nakai Kiyomi and Chiyo Nohsing also came over with their team.

"Mr. Shiraishi, you're here early. Nakai Kiyomi chuckled and said.

"Actually, we haven't been out for a long time, but it's been a long time since we've seen you wear this dress. Shiraishi looked at Kiyomi Nakai, who was dressed in a chef's uniform, and was slightly surprised.

"Anyway, I'm also a chef, and of course I can't forget my profession. It's just that there have been so many things going on in recent years that I can't take care of my restaurant, but in fact, I still like the kitchen. Nakai Kiyomi stroked her long shawl hair.

Bai Shilong glanced at her fingers, which were coated with a layer of lilac nail polish, and snorted coldly in his heart, but the surface was silent.

"By the way, Mr. Shiraishi, you can rest assured that you are so small...... The young students led them to cook alone, and the winner of this competition was a restaurant worth tens of millions of yen. Nakai Kiyomi looked at Zheng Ke who was constantly busy in surprise.

"I don't think there's anything wrong with it. Bai Shilong took a sip of tea, "With this level of teaching, he shouldn't have any problems." ”