Zheng Ke took a deep breath, drained the water inside the frozen tofu, wiped the water on the surface of the tofu with kitchen paper, and took out the knife box from the box. Pen, fun, and www.biquge.info

This set of knives was lost to him by Shiho Tanimoto in a previous cooking competition. Zheng Ke tried it twice before, and it was extremely easy.

Before, he didn't think that knives would be helpful for a dish, but after using this set of knives, he did notice that there was a difference between them.

A good kitchen knife pays attention to the "cutting taste", and refers to the overall feel of the knife cutting into the object, which includes the sharpness of the blade, the hardness and durability of the material, and an ordinary kitchen knife is of course lacking in this.

In addition, the taste of food is also affected by knives, and different vegetables need kitchen knives of different materials to adjust the right taste.

Huaxia chefs pay attention to a knife, so Huaxia chefs' dedication to cooking is reflected in the requirements for knife work, and they may even hone their knife skills for nearly ten years.

In addition to the most common chef's knives, boning knives, slice knives, and fruit knives, there are also knives such as saw knives, small carving knives, half-moon knives, and meat knives.

Zheng Ke has not been a knife worker for a few years, although the chef level has been promoted to D, and the knife work has also risen, but compared with others, especially compared with Isshiki Hui and Ruishan Zhizuya, there is nothing particularly outstanding. Some dishes, such as sashimi, are not easy to try without a willow blade.

Therefore, with this set of knives, Zheng Ke is indeed a lot easier.

Opening the kitchen knife box, picking up the chef's knife, Zheng Ke gently pressed against the top layer of frozen tofu. The chef's knife is like cutting into smooth silk, and it doesn't take the slightest effort to cut through the whole piece of tofu.

Although it is not the first time to feel this kind of "cut taste", Zheng Ke has experienced a sense of smoothness every time.

A good knife is really different.

If he can defeat Akane Kubo, he will have a set of superb kitchen knives, and Zheng Ke's whole body is full of strength.

(etc....... Take a deep breath, Shijie will not be defeated so easily, you must calm down. ）

Thinking of this, Zheng Ke's mood calmed down slightly. The kitchen knife in his hand also cuts the frozen tofu very smoothly, and later cuts the chicken and bell peppers, all in one go.

"Chef Tsuruta, with your experience, what kind of dishes does he cook?" asked Sumire Yamauchi, frowning.

"It's hard to say, I'm not too familiar with Chinese cuisine, and if it's Japanese cuisine, I might still be able to speculate, but now it'......" Tsuruta smiled wryly.

"Hey, the five of us, we won't be able to guess any of them, right?" said Sumire Yamauchi with a wry smile.

"Shhhh In contrast, I'm more curious about what he's going to do with milk," said one of the examiners sitting on the far left side.

Sumire Yamauchi glanced back at the person who spoke, wearing a suit and leather shoes, with a thin figure and high cheekbones on his face, but he looked very energetic, and he was Hiroshi Osaki, the head chef of the restaurant "Sakura".

"How?"

When Sumire Yamauchi looked at the arena, Zheng Ke kept stir-frying the ingredients, and there was still no sign of using milk.

At this moment, Akane Kubo put the washed clams in the pot and boiled them. Although the food is not yet ready, the strong aroma is already wafting through the air.

"I can't help but want to feast on it. Kyosuke Tsuruta said, licking his lips.

"yes, this dish will be ready soon, right?" Sumire Yamauchi couldn't help but drool.

At the same time, the stomachs of many people in the stands rumbled.

The temptation of food is best expressed when you are hungry.

Henry stared intently at the venue, he didn't know much about Chinese cuisine, but he understood what good food was. The boy's cooking has not yet been seen, but the girl's cooking is really good, at least judging by the color of the ingredients in the pot, it is very exquisite.

"Uncle...... That boy didn't quit the game, it's interesting. It seems that I came back at the right time to see the best places. Absolon came over quietly, startling Henry.

"Why are you back?" asked Henry, puzzled.

"The duel over there is almost over, and someone is already cooking. But I didn't look any further, because women over there aren't my favorite type, so of course I'm going to run over to see the cute little Lori. Absolon rubbed his hands together with a smile on his face, "However, from my professional point of view, I was more optimistic about that shorty's cuisine in that duel. ”

Hehe...... The main reason must be that Absolon is a little resistant to the girls over there.

Henry sneered in his heart and rubbed his chin again, "By the way, do you remember what I told you before?"

"What's the matter?"

"The last time I left Japan, I had a more authentic Western meal. I told you that that kid has a lot of potential. ”

"Oh, I really remember it. But what are you talking about?"

"That kid is the boy down there. ”

"Eh, no, wouldn't it, if that's true, then the world is too small......"

Henry nodded, "Sometimes, the world is really small. ”

……

For a long time, I was very nervous and served the food to the judges' table.

Combining Chaotian pepper and soufflé is a stupid subject that can't be more stupid, but he has nothing to say, after all, he is also one of the creators of this theme.

For a long time, I chose to mix potatoes with cheese, stir them in milk, and then sprinkle some peppers on top to make a delicious dessert.

Since there is no way to remove the spiciness of the chili pepper, let the chili pepper be integrated into the soufflé, not only does not affect the taste of the whole dish, but adds to the flavor of the whole dish because of the presence of chili peppers.

Based on this idea, Kuga made such a dish called cheese potato soufflé.

He was confident in the dish.

The aroma emanated from the surface of the soufflé, and the three examiners immediately felt the taste of early summer.

"Potatoes, milk, chopped green onions, and chili peppers – each ingredient brings a lot of life to people. ”

"This fragrance really arouses people's appetite and makes people want to eat this soufflé in one bite. ”

"But what will the real taste look like? It's a culinary showdown, and it's the taste that matters. ”