Shredding radish strips, or using tofu as a cutting board, first of all, the knife is fast, you can't say that the radish is cut as fast as tofu, at least it has to be about the same.

The two chefs who remained on the stage were obviously several points better than the others, and when the stopwatch on the screen behind them began to jump, they began to move. The movements are fast and steady, and I don't know how many times I have practiced.

Five seconds, just five seconds, the radish strips in his hand were scattered into shreds.

The two looked back at the screen, the stopwatch stopped, and then they picked up the shredded radish, and a waiter brought two white plates. The two chefs spread the shredded radish on the plate, and it was very beautiful.

Then he picked up the tofu and put it up to show everyone the front, leaving not even a single knife mark. The two of them held the tofu for everyone to see for a while, and then showed it in the direction of the camera for a while, and there was a camera, and when the one who should have seen it and taken a picture of it, the two of them held the tofu and pinched it gently, and the tofu cubes and tofu residues that were broken into white flowers showed that it was indeed tofu.

From the moment they cut the shredded radish in five seconds, some people applauded, and the applause was even more enthusiastic at this time, and many people applauded while looking at Bai Lu.

Bai Lu pouted, looking at the shredded radish cut on the tofu, as long as the tofu is hard enough, the kitchen knife is fast enough, and the technique is good enough, what is the difference between cutting on the cutting board?

Compared with radish, the meat is more difficult to cut, and there is not a master who puts the meat on the back of a person, after the quick knife, the meat is cut into pieces, and there is not even a mark left on the back.

Shiraku asked Nobuo Shiratori, "Are they as good as you?"

Nobuo Shiratori looked at him with wary eyes, "What do you mean?"

"I just think that you are such a big chef idiot, can you allow this kind of person to exist?"

"Are you provoking?" Nobuo Shiratori laughed, "I'm just a little old man." Doesn't know anything and doesn't care about anything. ”

Bai Lu said disdainfully: "Don't you care about tricking me into coming to Japan?"

As soon as he finished speaking, Mr. Inoue asked Bai Lu, "These are all students who have graduated from cooking school, and their basic skills are not bad, right?"

Bai Lu replied: "Then what's going on. ”

Inoue said, "If this is not the case, you will go up and show your hands, and it will also open the eyes of us frogs at the bottom of the well." ”

Gu Da Translator was very busy, he had to work hard to translate every sentence, and he had to try to translate it very kindly, but Inoue's sentence was obviously not kind, so he thought about it. There is no other word for the frog at the bottom of the well. can only convey the original intention to Bai Lu.

Bai Lu smiled and asked, "That's all your sword skills?"

Inoue asked, "Would you like to see more?" He whispered to the person next to him, and the man gestured towards the side door. The next moment, the door opened again. Two staff members pushed out a large fish tank. Extraordinarily large. It's okay to lie two people side by side.

This time, instead of showing their skills on the podium, they pushed the large fish tank in front of the three cooking tables in the center of the hall.

Then six chefs in white clothes and white hats walked out of the door and walked to the cooking table empty-handed. Stand on the side of the fish tank.

Inoue said to Bai Lu: "Trouble Mr. Bai, please give more opinions." ”

After he finished speaking, the six cooks began to work. The fish tank is large, not too high, and there are all kinds of fish swimming in it. The first chef walked to the fish tank and watched for a while, and suddenly stretched out his hand, as if we were watching on TV, there is a master catching fish in the river, stretching out his hand like electricity, stretching and shrinking, a big fish with a small arm length was caught by him with one hand, and after the fish came out of the water, he held it with both hands and walked up to the cooking table.

There are three large cooking stations, each with two areas for preparing food, and in short, there are two large cutting boards. The chef walked up to the cooking table with the big fish in his arms, put the fish on the cutting board, and held it down with both hands, looking at the white road.

Bai Lu sighed helplessly, how many people have I offended? Why is it that everyone looks at me abnormally?

The chef looked at Bai Lu, and suddenly picked up the kitchen knife on the knife rack with his right hand, and chopped it ruthlessly, and the head and body of the big fish were separated. The kitchen knife pushed forward, and the big fish head fell into the trash can below. The left hand is still holding the fish body.

The big fish is not dead, it is still jumping and struggling, and its tail is snapping. The chef put the kitchen knife back in his hand on the knife holder, replaced it with a narrow knife with a thinner blade, took the knife and sent it directly under his left hand, and soon with a wipe, the flesh and body of the fish were separated again.

The knife is particularly fast, separating the flesh and then the skin. The knife is fast, the chef is looking for speed, and most importantly, the fish is not dead yet. With this knife, the highest part of the fish skin still has a layer of meat.

However, it is also considered to have the ability, the live fish comes out of the water, and there is a section of white and tender fish meat left after three consecutive knives.

The fish is alive, and when the chef kills the killer, there is always blood coming out.

There is an ice bucket on the right side of the counter, which is prepared with cold brine, and the fish body is thrown into the bucket and then the cutting board is cleaned...... By this time, the half of the body on the cutting board with the fish bones exposed and the fish head still moving......

Bai Lu sighed and didn't speak.

The fish was red, and it used to swim well in the tank, but in an instant, it became several sections......

Bai Lu is a chef and has never been killed for cooking. He thinks it's normal for people to eat meat, but can you not eat so bloody.

The fish was still moving in the middle of the cutting board, and the chef began to clean the internal organs, bones, and tails...... It didn't take long for the half of the fish to be cleaned and put into the salt water as well. Then take out the previous half of the fish body, and then take a knife to carve on the fish, quickly more than a dozen knives, change back to the fast knife slice, thin crystal clear fish fillets appear in front of everyone's eyes.

When everything is done, take out a clear crystal plate from the refrigerator behind the counter with a layer of crushed ice. The chef spreads the fish into an ice tray and stacks every three pieces on top of each other, forming a small white flower.

The fish itself has textures, a light-colored red line, and a few small knives carved by Fang, which makes the small flowers both beautiful and dusty. Once all the fish has turned into florets and filled the ice tray, the chef pushes the ice tray forward.

The hall was warm, and when the ice tray was taken out of the fridge, it took a few minutes for the thin crushed ice to start to warm up. The bottom of the transparent crystal plate is actually filled with a thin layer of mist, and then there are many white and crystal small flowers...... You can imagine that kind of beauty.

It's a chef's craft, it's a fish life blooming.

It's a finished dish, but there are still a lot of fish in the tank, and there are five chefs standing on one side of the tank.

After the first chef walked up to the counter, the second chef walked up to the fish tank, again glanced at it for a moment, and reached into the tank to catch a fish.

The movements are so skillful, there are no mistakes, I don't know how many times I have practiced before.

The second chef catches a large silvery-white fish. The craftsmanship is similar to that of the first chef. It's also sashimi, but the difference is that this guy is a little more cruel.

Similarly, the head, skin, and bones are cut into slices, and ice trays are used. The difference is. He used a long white fish plate. Spread ice underneath. On top was a long green leaf, on which he put together the fish with the guts, bones, and skin removed, with a head in front. There is a tail on the back, and it is in the shape of an adult fish.

He moved a little faster, and when the dish was formed, the head of the fish was able to move its mouth.

The flesh is white, the slices are slightly thicker, and the pieces of fish are piled up and connected together in the shape of the concave leaves in the middle, and they do not need to be fixed or poured.

This is the beautiful bloom of two lives, the third fish is an octopus, continue to kill alive, the octopus survives longer, the chef's action is particularly quick, I don't know how many octopuses have been killed, lightly peeled, and then sliced, the white meat is cut into long slices like wide powder, it is really beautiful, very crystalline. The chef uses a golden cup, still with ice underneath, and an ice cream shape piled up with strips of octopus meat that are as wide as powder.

Seeing this dish, Bai Lu remembered the "Japanese Liangpi" he saw just now, which is almost the same shape, size, thickness and thickness, and is also the same transparent and crystalline, but the ingredients are 108,000 miles apart, this is a living life......

There are a total of six chefs, one by one, who go to the fish tank to fetch fish, and it can be regarded as starting at the same time, all of which are live sashimi dishes. When everything is done, the waiter brings it to the long dining table on the rostrum, lined up in a row, each of which looks good, and it looks even better when placed together.

Inoue smiled and said to Bai Lu, "These chefs are members of our Cuisine Association, what is the level?"

Inoue himself runs a restaurant, has a century-old restaurant, is quite famous in Tokyo, and is a bit of a skill, and the chef level recognized by him is absolutely fine. Telling Bai Lu like this is nothing more than wanting Bai Lu to take the initiative to come to power and make a fool of himself.

Bai Lu didn't speak.

There is a saying that there is a specialization in the art industry, and there is also a saying that it is to attack the shortcomings of the other with one's own strengths. Japanese cuisine likes to eat raw, whether it is vegetarian or meat, and what can be eaten raw is as raw as possible, and what is eaten is freshness. They have been eating it this way since ancient times, and to this day, sashimi is basically the most superlative dish in Japanese cuisine.

It must be fresh, it must keep the original taste, it must be cut and placed beautifully, and even the utensils have strict requirements. This is their Japanese food.

As a chef, of course, I am good at making zuò sashimi.

Inoue doesn't know or understand Hakuro, but the person who can be jointly recommended by Old Man Yamada and Old Man Shiratori must have unique cooking skills. Later, I checked the information, such as the information film that I had just let go, and found that the dishes made by Bai Lu were all cooked food.

Is there a specialization in the art industry, Mr. Inoue moved his mind, and he must not be very skilled at cutting live fish in Shirakuro, so he overwhelmed him with sashimi cooking......

The twelve people who cut the radish just now, and the six people who cut the fish, are all specially trained masters. President Inoue hopes to win big.

In fact, he almost thought he had won now, and put on a very personable posture and asked politely.

But Bai Lu didn't answer him.

President Inoue smiled and said, "If you want to come to this kind of craftsmanship that is not in Mr. Bai's eyes, why don't you show us your exquisite cooking skills?"

After listening to Gu Peng's translation, Bai Lu looked at him, and suddenly asked after a while: "I'm going to win them, I don't have to compete anymore, right?"

In the hall, not only Shiroji and Liv brought their interpreters, but also the councillors and cooks brought several interpreters. After the translators explained Bai Lu's words, everyone looked at Bai Lu with the wrong eyes, this Chinese is not only rude and beating, but also extremely rude, to the point of arrogance. (To be continued......)