Chef Hirojin Miyazaki of the Michelin-starred restaurant "Shimizu" and owner Hiroyoshi Watanabe, Ryuichi Shiraishi, the principal of Hongpla School, and Chef Xuan Li of Chunfangen, these four people are almost the heaviest names in this year's graduation exam, so when they appear at the same time, that stall is undoubtedly the focus of the entire arena. Pen % fun % Pavilion www.biquge.info

After a while, the rest of the chefs leaned over, some visitors who had nowhere to "forage" also came over, and even Hikoko Adachi from a nearby stall stood in the corner and watched what was happening at booth 7.

Being watched by so many people, it is impossible to say that there is no pressure, and even Hiramatsudo and Tanabashi Sumire who are standing on the side are sweating, it is difficult for them to imagine what kind of mood Zheng Ke is in at this moment, but from the current point of view, he does not seem to be affected too much.

From the moment Zheng Ke started cutting vegetables, someone let out an exclamation.

The chef's knife flew up and down, and the people nearby could barely see the tracks of the chef's knife, and to everyone's astonishment, celery, onions, mushrooms, and carrots had been cut into small pieces of uniform thickness.

The more Xuan Li looked at it, the more satisfied he became, this kid finally lived up to his teachings, this knife work, tsk, I really don't have to say.

The others stared at Zheng Ke intently, and the shock in their hearts was unabashedly revealed.

However, at this moment, Zheng Ke didn't care about the expressions of these people at all, but was thinking back to the mistakes given by the cooking notes before.

After all the ingredients were cut, Zheng Ke also reviewed the key points of the dish, and then began to cook.

Zheng Ke first put the chicken pieces, red wine, carrot pieces, celery pieces, diced onions and other ingredients into a basin with bay leaves and other seasonings into a basin, and after more than ten minutes, the chicken was removed and drained, and fried in butter for color.

Sumire Tanabashi had made a mistake in this step, and the frying time was slightly longer, which made the surface of the chicken a little burnt. So Zheng Ke paid special attention to this step, and waited until the chicken became golden brown, and then took the chicken out of the pot.

Next, the marinade sauce is strained and the carrot and celery cubes are stir-fried in a pan where the chicken is fried, and the diced bacon and chicken are added.

A strong aroma has escaped from the pot and is gradually filling the air.

Hiroyoshi Watanabe swallowed a mouthful of saliva, and the rich aroma almost made him indulge in deliciousness. The smell is so strong that it seems like every minute of waiting is an ordeal. His hand on the workbench unconsciously exerted his strength, and his fingers turned white as a result.

Zheng Ke poured the marinated juice and chicken stock into the pot and boiled over low heat.

This step is the most critical stew, the fire should not be too large, the amount of chicken stock and marinade juice should be moderate, the slightest mistake is likely to fall short.

White steam came out from under the lid of the pot, and many people around were drooling.

Adachihiko's forehead was oozing with sweat, and at first he had only heard that Ryuichi Shiraishi had asked a student to come for an internship, and he thought it was just an ordinary student, or a second ancestor who wanted to come to gild, but now it seemed that he was completely wrong.

The basics are solid, and the techniques are sophisticated, so you can't tell that you have never made this dish alone before.

He...... Who exactly?

This question is not only on the mind of Adachihiko, but also in the eyes of Hiroyoshi Watanabe and other chefs.

Damn, I missed my eyes.

The other eight chefs gritted their teeth, but their eyes fell on Miyazaki Hirojin.

Although he is unwilling, I have to say that Miyazaki Hirojin's vision is still vicious. This inconspicuous little chef was found by him.

Just when everyone was thinking nonsense, Zheng Ke's cooking was about to end, he took two deep plates, poured the chicken thighs from the pot into them, sprinkled with parsley, and then placed the two plates on Watanabe Hiroshi and Miyazaki Hirojin.

"Grandpa, Chef Miyazaki, two please. After Zheng Ke finished speaking, he also breathed a sigh of relief.

Ping Songhu hurriedly got a glass of water and handed it to Zheng Ke, and Zheng Ke drank it into his stomach in one gulp.

With the addition of tomato paste, the dish is bright red and thick, and the mouth-watering aroma gushes upwards and fills every pore of Watanabe Hiroyoshi.

Watanabe Hiroyoshi couldn't wait to pick up the knife and fork and put the chicken in his mouth. After the outside is fried, the crispy chicken is torn open by the teeth, and the rich juice fills the mouth. Every time he chewed, the tongue touched his nerves.

The chicken soaked in spices such as bay leaves, mushrooms, carrots, and celery cubes is fragrant and delicious, and when it is added to the strong sake, it removes the fishy smell and gives the chicken a strong aroma.

After boiling, the fresh marinade juice and rich chicken stock are absorbed by the chicken, and the chicken thighs are not scattered because of the toughness of the meat, and the dish is cooked under the lid to retain the deliciousness of the gravy.

"It's delicious!" Hiroyoshi Watanabe sighed.

Sweat kept oozing out of the pores, and the clothes on the body were quickly soaked with sweat. But Watanabe Hiroyoshi's spirit became more and more full, and his cheeks also appeared rosy, as if he was five or six years younger.

Miyazaki Hirojin also gently put down the fork, looked at Zheng Ke's eyes again, and became fierce.

Perhaps in just six or seven years, this teenager may be able to carry the banner of "Qingshui".

The eyes of onlookers were all on Hiroyoshi Watanabe and Hirojin Miyazaki, especially Hiroyoshi Watanabe, who desperately put the chicken in his mouth, as if he hadn't eaten for a long time. Although Hiroshin Miyazaki is more than Boisven Watanabe, the chicken on the plate even disappears faster.

When Bai Shilong saw this scene, he was a little surprised at first, but quickly returned to his usual expression.

"Smack!" Watanabe Hiroyoshi put the plate on the operating table fiercely, and looked at Zheng Ke like a hungry wolf, making Zheng Ke tremble a little.

"I've decided! I want you!"

Hiroyoshi Watanabe said this sentence in one breath.

Huh?

Zheng Ke didn't reflect for a while, what do you want me to do?

However, the others, especially the students in the room, tightened their faces when they heard this sentence - they knew the meaning of this sentence too well.

If a student is satisfied with a typical restaurant, they will just say that you will come to my restaurant tomorrow or the day after tomorrow. But Watanabe Hiroyoshi directly said "I want you", which means that Zheng Ke has been hired by Watanabe Hiroyoshi.

When Adachihiko saw this scene, his eyes became hot, obviously this position should be his own, why was it suddenly gone? Although there were other restaurants that threw him an olive branch, none of these restaurants could be compared to "Shimizu".

"I'm against it!"

Just when everyone was dumbfounded or amazed, Miyazaki Hirojin put down his fork and looked at Watanabe condescendingly, "Master, this student is just a waste for you." ”