Top Picks: 、、、、、、、

It turned out that Ono-kun didn't mention the magpie's nest at this time, and even made a "delicacy" that made all the judges spray rice.

If you look at the taste and texture of the Japanese. The dish with Oriental flowers floating on it is good. But the eating habits of the Chinese cannot accept the expression of this "delicacy".

Failed, Ono-kun also summed up the problem of winning eagerly and leading to failure.

Japanese food is not delicious?

Not really. After all, Japanese cuisine has been around for more than 3,000 years. In fact, according to research, Japanese cuisine borrows a lot of cooking techniques and various elements from traditional Chinese cuisine.

Of course, the atmosphere of localization is stronger.

Japanese cuisine, which is a fusion of multiple elements, is also infused with Western elements in modern times. It's just not as thorough as Mo Xiaoxianxi's.

As a result, Japanese cuisine has gradually formed a Japanese cuisine system from the traditional basics of raw, steamed, boiled, grilled, fried, and fried.

Just now, Ono-kun made a dish into an ancient stroke, which was meticulous and not mentioned, and there was even more blankness. It's beautiful, but it's not that they can't bear to put it down, but the judges look at the cold dishes, which are different from the aroma of Li Gengxin's small ribs. It's like Japan's white-faced geimhime. Cool and unusual!

In fact, this also reflects the cold and resolute appearance of the Japanese family, rejecting people thousands of miles away, and the arrogance in the bones is abnormal!

So, Ono-kun plans to take a different approach. More adaptable to local Chinese cooking skills!

Explode!

When choosing the ingredients just now. Gao Hetian and the club team took a base shrimp.

Jiwei shrimp is not the kind of particularly large Jiwei shrimp, more than ten centimeters can be good.

Ono-kun wanted to use Kiwai shrimp as one of the most famous dishes in Japanese cuisine.

Seafood tempura.

The origin of this dish actually goes back to modern times. Inherited from Portugal. In Japanese cuisine, dishes fried in batter are collectively called tempura. It is a dish that can be served on both light meals and banquets.

It is not a long time since the present historical event, that is, one hundred and fifty or sixty years of history.

Tempura is divided into vegetables, seafood, and mash-and-match types.

The most important thing in cooking is the preparation of the batter.

Ono-kun plans to fight with seafood tempura. But I never thought of it. Gao Hetian's chef is gone!

"Ono-kun, the master values the name of the king of chefs very much this time. Personally, I also care a lot about winning or losing the King of Chef competition! You've been given a chance. But if you fail, you should cooperate with me later! ”

The chef was still talking a lot at first. After all, the Japanese cuisine in the club is still very popular among those dignitaries.

Otherwise, it would be impossible for Ono-kun to stand on the stage of the King of Chefs. Not to mention making the first entrée.

At this time, listening to the chef's words, Ono-kun hurriedly said: "Liu San! Please give me a chance if I fail. I'm willing to apologize! ”

"! What is seppuku! Are you sick...... Master Liu said it all. It's good for you to cooperate, and ah! You've got water in your head, right? These two days are not your book ※ I have read too much. Slurry squirting in your head? Ono, why have you been weird for the past two days? The sous chef, who usually has a good relationship with Ono-kun, questioned Ono-kun.

"Liu Sang, please!" Ono-kun didn't speak at all, and bowed to Chef Liu.

Chef Liu shook his head and refused. The sous chef next to him complained a few more words.

As he spoke, Gao Hetian's team pushed and shoved.

Everyone seemed to be attracted by Quan Wuxing. Ono-kun, who was hammered to the cheek by a blow of the cannon, fell to the ground.

After that, everyone exclaimed, and they saw Ono-kun holding a Japanese knife. Frightened, Gao Hetian suddenly stood up from his seat.

I was just about to come out of my audience. He paused and looked at the big screen in astonishment. I saw that Ono-kun actually put the knife on his neck.

The long splitting knife has a cold light on the tip and a long and narrow blade like a willow leaf. The blade seemed to be able to slit his own throat lightly......

"! You're so crazy! If you lose this dish, you can cut your stomach in the kitchen. Chef Liu said a cruel word at Ono-kun. Then he said, "What are you doing with us?" ”

Ono-kun slashed the knife at the vegetable mound. With a grateful face, he said to his team: "Thank you!" Thank you, gentlemen!"

"What's going on?" Mi Di turned her head and muttered to Mu Ningmo and Mu Ningxue's brother and sister.

Mu Ningxue smiled and said, "It seems that this is too much pressure and people are going crazy!" ”

Mi Tumeng shook her head slightly. I don't know what to say for a while. If only she had known that this was a royalist fanatic whom the Japanese god of food had accidentally come into contact with. I don't know what the table will be.

Over time.

I saw Ono-kun carefully process the flour. The gluten in the flour was removed, and the thin force flour was made from the book.

The batter made from such flour is thin and crispy!

"Ice water!" Ono-kun humbly called out to the chef who was still fighting just now.

"Humph!" The man snorted heavily. Then he mixed some ice cubes and mineral water together and handed them to Ono-kun.

After Ono-kun mixed ice water with thin powder. Then he took two red-skinned eggs and smashed them, and stirred the egg whites and yolks in between......

The ratio of the blend is just right!

Japanese cuisine also has a saying that there are three kinds of technology, and the atmosphere is chosen. Because the seasoning of Japanese cuisine is mainly light, and the flavor of the flavor itself is highlighted, the original freshness requirements are also very high.

At this time, Ono-kun poured the live Jiwei shrimp into the Jiwei shrimp with pine fish sauce, seafood soy sauce, sea rice juice, and Shaoxing rice wine, which is a substitute for Japanese sake, just like Li Gengxin marinated the fish just now.

Because of the rice wine, the Jiwei shrimp were soon drunk and motionless. And Ono-kun's men are not idle.

The fried he chose was the traditional spring rain fried in Japanese cuisine.

That is, the batter just made has some special vegetables in it.

Spring rain fried is actually just a small amount of mushroom grains and spring bamboo shoots in the egg batter. You can have both of these ingredients!

It can be regarded as providing convenient conditions for Ono-kun.

The process of marinating the shrimp. Ono-kun added a small amount of sugar to the sea rice juice and mixed evenly. This is the sauce served to the judges.

Subsequently, Ono-kun felt that the pickling was almost done. Turning his head to the chef behind him, he said, "Divide the batter for you, help me fry some green lettuce strips in olive oil to serve on the plate!" ”

Master Liu personally helped Ono-kun deal with this. And he himself began to lay the shrimp like a thin egg batter.

At this time, someone had already put an oil pot on Ono-kun.

The oil is the sesame oil ordered by Ono-kun. That is, the expensive sesame oil!

Jiwei shrimp is wrapped in a thin layer of golden batter, hanging with a touch of mushroom grains, and put it into the oil pot! 、

Li Gengxin's side, he had already fished the last fish ball out of the pot with a fence! r1152

Tips: The new domain name "biquge.info" has been launched by Biquge, and the original domain name is about to be discontinued. Please tell each other, thank you!