"Hello everyone, I'm Motoko Katagiri, the host of Group B, and now that the competition is over, everyone, please stop your actions, and the next step is the review stage. Pen, fun, pavilion www. biquge。 info”

Aenko Katagiri, a girl with short black hair, stands in the center of the stage.

"There are a total of five judges in this selection competition, each of whom has 20 points, and the five people have a total of 100 points. The top four players in the overall score will advance to the main event. Now, the first contestant, please serve your food!"

As soon as Katagiri Yuanzi's words fell, the contestants in the front row hurriedly served the food to the judges' seats.

"Teacher, this is my food, please taste it. The student put his dish in front of the five judges.

On the plate is a crystal clear pastry, smooth as jade, and inside the pastry, there is a piece of tea green, which looks petite and cute.

"Water steamed buns?" said the judge, who was sitting second on the left.

The judge is a columnist for the food magazine Gourmet Weekly, whose name is Akira Sugino. Because of his profession, he is particularly sensitive to food. When he saw the water steamed bun, he immediately became interested and wanted to taste the difference between this water steamed bun and the one he had eaten before.

"Mizumanju" is a kind of Japanese-style cool high, a kind of Japanese sweets, with kudzu powder as the main ingredient, and is mostly eaten in summer.

Taking different raw materials, the water steamed buns will also show different colors.

Akira Sugino put the pastry in his mouth and chewed it gently, a faint smile appeared on his face,

"It's perfect to have such a dish on a hot summer day. Your dish brings out the refreshing, delicate and delicate taste of the steamed buns to the fullest. The water steamed bun is mixed with green tea and bean paste to relieve people's fatigue.

"This dish uses kudzu powder as the main ingredient, but with the addition of starch and flour, it has a great taste and texture, and the combination of various ingredients is just right. ”

Sugino talked eloquently, and a shallow smile appeared on the face of the first classmate.

"Thank you to the judges for the compliment, I didn't do well enough. ”

Sugino Akira listened to his words, and the corners of his mouth smiled slightly, showing his score - 4 points.

At the same time, the scores of the other judges were also revealed, 4 points, 1 point, 3 points, and 3 points.

A total of 15 points.

Ten...... Fifteen points?

There was an uproar at the scene, how could this dish only score fifteen points.

The student was stunned for a moment, and felt that the style of painting had changed slightly. If the plot goes according to the normal development, shouldn't the judges say two compliments and give themselves a score that is not low?

"Of course you're not good enough. I've heard that your school has given you almost two months to pre-qualify for the theme. Two months, you know what it means, to make a talented chef come up with a new dish. Therefore, you should also come up with a dish that is completely worthy of this time, and not fool us with traditional dishes.

"To get our approval, it's very simple, first, your cuisine should be innovative. Not to mention that you can create a dish that has never been seen before, but at least it should make us feel fresh. Of course, I also know that innovation is very hard. So, you have another option, which is to take traditional cuisine to the extreme, so that we can experience the deliciousness of the food itself.

"However, we are dealing with a wide variety of dishes every day, and there are many Michelin-level chefs among them. Satisfy our tongues, are you really ready?"

Sugino Akira sneered twice on his face, and although the other judges did not speak, their basic opinions were similar to Sugino's.

15 points not only destroyed the confidence of this student, but also made other students feel terrified.

The 5 judges, each of whom is a veteran gourmet, often have a good evaluation of the cuisine. It seems that in order to get the desired score, you must come up with good enough cooking.

Thinking of this, many classmates let out a scream of remorse, knowing this, they went all out. I wanted to keep my strength and show my strength again in the main competition, but I really hurt myself.

It's not scary to lose a game, it's scary to be that if the score is too low, it's shameless.

The subsequent development was just as they feared, with low scores appearing one by one, and after ten players, there was not even a single player with more than 30 points.

There was an indescribable silence in the stands all around, and every spectator habitually looked at the scoreboard, the repeated low scores.

"So far, no one has scored more than 30 points, so will the next player be able to break the curse? ”

Koyama Tetsuji took a deep breath, waited until his heartbeat returned to normal slightly, and walked onto the stage with a tray and placed his dishes on the judges' bench.

"Ladies and gentlemen, this is my dish. Koyama Tetsuji's face was serious, and although his face was normal, he felt his heart beating faster.

"Udon?" Hideki Omura looked at this burly man, traditional cuisine is not welcomed in this arena, why did he choose this cuisine?

However, this udon dish also has its own uniqueness, as it looks like regular udon noodles and has more side dishes and is more like udon.

Fish cakes, shiitake mushrooms, beef rolls, tempura, eggs, ......

These complicated ingredients float above the udon noodles, which makes Hideki Omura's eyes hot. He couldn't wait to pick up his chopsticks, pick up the udon noodles, and put them in his mouth.

When udon noodles enter the mouth, the tongue touches them gently, and the smooth and soft touch instantly spreads all over the body, and there is an indescribable power all over the body, as if it activates every cell.

"The flour is all-purpose flour with a moderate protein content, and the noodles are snow-white and smooth, yet elastic and have a great taste. Because of the addition of sea salt, the elasticity of the noodles is increased, and the noodles are resistant to cooking. It won't break.

"After the noodles are cooked, drain the water and wash the noodles again with water to remove the mucus that adheres to the surface, increasing the elasticity and keeping the udon noodles from sticking together when they are boiled again. ”

Hideki Omura touched his cheek, looking completely enjoying it.

"This bowl of noodles is made with fish stock, and the seafood flavor of seafood and fish fills the whole bowl of noodle soup, and the rich flavors of bonito and sardines are paired with fresh kelp, which is thick but not repetitive. It's like swimming in the ocean. Akira Sugino also had a great appetite and was smiling.

"The side dishes are also carefully processed, because the whole noodle is made in a hot pot method, so the ingredients are recooked. Different ingredients have different requirements for heat. The best way to do this is to separate the side dishes and put the tempura and eggs in the noodles at the end so that all the ingredients are in the best condition...... Whew, it's so comfortable to eat a bowl of pasta like this. Tomie Akai, the judge on the right side of Hideki Omura, was also full of joy and had a high opinion of this dish.