"There is everything in it, as well as kitchen utensils, and even some of the materials. Pen ~ fun ~ pavilion www.biquge.info" Hirata Wang led Zheng Ke to the kitchen.

Zheng Ke nodded, took the lead in the kitchen, roughly rummaged through the ingredients in the refrigerator, and did not find the right materials, and finally had to ask Absolon to bring the fresh-keeping box in the car. Taking advantage of this gap, Zheng Ke also found the ingredients he could use in the kitchen.

Absolon panted and brought the crisper over and handed it to Zheng Ke. Opening the crisper box, Zheng Ke took out the whole chicken, winter bamboo shoots, ham and shiitake mushrooms from it.

Next, it's time to start working on the ingredients.

Because the kitchen did not prepare chicken soup, the chicken soup had to be boiled by Zheng Ke, which invisibly extended the cooking time.

After Zheng Ke explained the situation, Kojiro Shinomiya and Nozomi Hirata expressed their understanding.

So, Zheng Ke put the chicken thighs except the chicken breast into the pot, added condiments, and began to boil, on the other hand, poured the shiitake mushrooms into the water and processed them.

Because boiling the stock is so time-consuming, other people have a long time to do nothing.

Zheng Ke should pay attention to the heat, skim off the foam from time to time, and at the same time boil the chicken breast, and then took advantage of the gap to look at the kitchen knife on the operating table.

This is a complete set of kitchen knives, from the most commonly used Western knives, slice knives, boning knives, to Japanese kuding and willow blades.

Zheng Ke picked out a slice knife, held it, and felt that the weight was slightly heavier, but it did not affect the use, and there should be no problem with using it to make this dish.

In other words, although it is just a kitchen knife used, the blade is full of cold light, which makes people feel a strong chill.

It's also a good knife.

"Well, you thought you could see sashimi?" Absolon sighed.

Catherine puffed out her cheeks and glared at Absolon fiercely, and he was here to pull his back legs. In case Hirata wants Zheng Ke to do sashimi, doesn't this make Zheng Ke in a dilemma?

Absolon immediately understood, and quickly lowered his head.

Fortunately, Nozomi Hirata didn't care about that.

There are many kinds of world cuisine, and chefs can only be good at one or two of them, so Hirata Wang will not ask Zheng Ke too much.

Simmer the chicken on low heat until the thick aroma escapes, and when the people outside also start to be hungry, Zheng Ke finally has a move.

After washing the stems of the shiitake mushrooms, cut them into thin slices with a kitchen knife, place the thin slices of the shiitake mushrooms on the bottom of a small bowl, and start processing the chicken breast, ham and bamboo shoots.

This is the time to truly witness the knife work.

Originally, Hirata Wang didn't care about Zheng Ke's cooking, but after Zheng Ke cut off two pieces of chicken breast, his attitude immediately changed, and he looked at Zheng Ke and the chicken breast he cut with full attention.

The chicken is so thin that you can almost see through the slices of meat on the other side.

If there is only one piece, it may be accidental, but when each piece is of the same thickness, Zheng Ke's level in knife work is self-evident. Especially when Zheng Ke cut the thin slices of winter bamboo shoots horizontally, the feeling of 'thin as cicada wings' instantly appeared in other people's minds.

"Is that okay?" Absolon's eyes widened, barely speechless in astonishment. He looked at his hands, and then looked at Zheng Ke's handling of winter bamboo shoots, except for sighing, there was no other way to express the shock in his heart at the moment.

"It's kind of like cutting a white radish with cinnamon. Kojiro Shinomiya said with a frown.

"Yes, that's true, but it's more difficult for this teenager. Nozomi Hirata said.

The method of cutting referred to by Kojiro Shinomiya is also a common Japanese method of handling vegetable sashimi, which is roughly to cut the white radish into the length of a kitchen knife, and then hold the radish in one hand and a kitchen knife in the other. The thumb of your left hand measures the thickness of the cut skin, then moves the knife back and forth while rotating the radish to cut off the thin slices.

The thin slices cut by the hanging thin cutting method are almost transparent, similar to the thin slices cut by Zheng Ke.

However, Zheng Ke's method is different, he cuts the bamboo shoots into finger-length pieces, and then holds the bamboo shoots against the bamboo shoots with one hand and holds a knife in the other hand to cut the next layer of thin slices.

The difficulty with this method is that you can't feel the thickness of the slices with your fingers, so you need the chef's solid knife skills, keen insight, and perception of the food to cut the bamboo shoots with a consistent thickness and almost transparent slices.

"Interesting. There was a burning heat in Hirata's eyes, and this kind of knife work was what he recognized.

However, Zheng Ke did not stop his movements, poured a spoonful of chicken broth on the chicken, and then picked up a kitchen knife and quickly cut the meat slices into thin strips. Each one is the same thickness and can almost pass through the pinhole.

This kind of knife work can only be described as amazing.

Catherine's eyebrows furrowed, she now had to reassess Zheng Ke's strength.

Don't say that in Yuanyue Academy, even in the French Blue Zone, knife work of the same level as Zheng Ke is rare.

It has only been two or three months, and Zheng Ke's knife work has reached this level...... No, I have to work hard, if I am caught up by Zheng Ke, I will be ashamed.

Catherine cheered herself up, and at the same time, Hirata's mood became more and more excited.

"Not bad, not bad...... That's what I want. ”

Kojiro Shinomiya also frowned, wanting to judge Zheng Ke's strength from the knife work.

Ordinary students?No, no, the ordinary students of Yuanyue School Park definitely don't have this kind of strength...... This level is at least the Ten Masters of the Far Moon.

Thinking of this, Kojiro Shinomiya pushed the middle frame of his glasses, and he was now very curious about what kind of food Zheng Ke could make.

However, Zheng Ke didn't know Sigong's thoughts, and still concentrated on processing the ingredients.

He divided the shredded ham into three rows and placed them neatly on the three opposite corners of the bowl wall, then crossed the shredded chicken and winter bamboo shoots into the three empty spaces, and then mixed the remaining cut ingredients into the bowl, added a little chicken broth, and put them in the pot to steam.

At this point, Zheng Ke also wiped the sweat from his forehead, and finally could rest for a while.

The series of actions just now made Zheng Ke also have a lot of pressure, and he had to concentrate on the whole process and not dare to be negligent in the slightest. Although I have practiced in the past two days, it is still very stressful to make this dish completely in front of such a person. In particular, these people are also involved in cooking.

When Zheng Ke turned his head and saw Catherine and the others looking at him intently, it made him a little embarrassed.

"What are you looking at? I don't have anything on my face, right?" Zheng Ke wiped his face and asked suspiciously.

"Nope. Zheng Ke, this year, you will also participate in 'the-blue', right? I'll be waiting for you in France. Catherine said with great seriousness.

"'the-blue'?" Zheng Ke was a little confused, he had only heard of this name once, or in the summer vacation last year, Xuan Li once told him, it seemed to be a cooking competition, but what the specific model, Zheng Ke didn't know very well.

However, seeing Catherine's extremely enthusiastic gaze, Zheng Ke could deduce two points.

For one, this competition has a high gold content, otherwise, Catherine would not be so serious.

Second, 'the-blue' should be a global competition, otherwise he wouldn't need to come to France again as far away as Japan.

"Well, I'll do my best to get out of the qualifiers. Zheng Ke nodded and said.