The first row of guests at the cooking competition.

At this moment, the fat boss Cui of Jinjiang Fishing Port Restaurant was in a state of turmoil, angry, heartbroken, regretful, and self-blaming, and all kinds of tastes came up one after another.

Originally, Chef Zhao played well in this master-packed cooking competition, and it was not easy for him to break into the semi-finals. Even if it stops there, this list of achievements is quite satisfactory.

But he really can't accept it, because behind this, there is a little-known thing.

That is, a while ago, he couldn't stand the encouragement of others, and his brain was hot, so he should make a gamble. The opponent, Boss Zhou of Huanglong Seafood City, and Chef Zhang Yunfeng under his command are standing on the stage at the moment, competing with Zhao Hongsheng on the same stage.

This gamble is not trivial, it is an out-and-out gamble. The bet he made on his side was nothing else, it was one of the most important assets in his hands - Jinjiang Fishing Port Restaurant.

This heavy bet was requested by the other party, and of course, the conditions offered by the other side also made him red-eyed.

As for the criterion for determining the winner is very simple, that is, in this cooking competition, whoever is the first to go out of the game will be considered a loser, and if they are out at the same time, the winner will be determined by the number of points on the spot.

The gambling agreement has been signed and drawn, and the Chinese and guarantors are all well-known figures in the industry, and it is almost impossible to lose the gambling and repay the debt.

In addition to the hot head, the trust in Zhao Hongsheng's cooking skills is also the main reason why he dares to gamble. However, Chef Zhang Yunfeng sent on the opposite side has superb skills, and looking at the schedule all the way, it seems that he is on par with Zhao Hongsheng's level.

What he never expected was that although he had taken precautions, he would still lose in the end. was used by the other party to use insidious and indiscriminate means, bribed the traitor to obtain information, and snapped up the crucial bluefin tuna in advance.

And the whole thing was done very carefully and neatly, he knew who did it, but he couldn't produce any evidence.

The deceased father is right, people who are too greedy will be punished by God after all. This is the most painful feeling he has at the moment.

Suddenly. Boss Cui felt that someone was watching him, he turned his head and met a man on the left, and the two were separated by five or six seats.

I saw that this person was wearing a dark gray striped suit, with a long face and triangular eyes, about fifty years old, and it was the boss Zhou of the rival Huanglong Seafood City.

Boss Cui glared angrily, and the corners of Boss Zhou's mouth showed a sneer of disdain, and then he looked away.

Boss Cui straightened his clothes. Sit up straight and try to make yourself look calmer so that your opponent doesn't have to look flattened.

Looking at the stage again, Zhao Hongsheng was still preparing with his assistants, and he looked quite calm and calm at this moment, just like when he first learned that the bluefin tuna had an accident.

The matter of the gambling game was not told to Zhao Hongsheng, mainly because he was worried that he would have an opinion on it, so that it would affect the situation of the game. Until this moment. He's still fighting for the honor of being a chef.

Unfortunately, no amount of skill can make up for the gap between the ingredients. Never mind. Resign yourself to fate, and besides, the loss of a restaurant is really dead, and it's a big deal to make a comeback. Boss Cui shook his head and tried to make himself want to open a little.

On the stage, the competition has officially begun, and the entry of Zhao Hongsheng, the second position, is a tuna sashimi "Spring in the Garden". and a clam seafood soup.

One of the assistants is in charge of the seafood soup, and the other assistant is responsible for Chef Zhao throughout the process.

The process of making sashimi is quite complicated, and in addition to the main ingredient, the tuna flakes, there are also a variety of meat and vegetable trimmings, which are carefully combined to become a pleasing sashimi creation.

The assistant takes out a piece of chilled tuna from the refrigerator. Place on a cutting board and wipe the surface with a prepared semi-damp cloth. This piece of meat is rich in fat and fresh pink in color, and it is the best part of the whole body of tuna, and of course, it is also the most expensive.

Under the camera, Zhao Hongsheng took out a special sashimi knife with a flickering cold light from the ice bucket, first removed the fish skin, and then stroked the vertical section with his hand, and then quickly cut it vertically, only to see a piece of fish about half a centimeter thick peeling off silently, the section was smooth and flat, without adhesion, and the technique was clean and neat. At the same time, it also shows that the cutting edge of the knife is extremely sharp.

The male and female hosts stood next to Chef Zhao and introduced the relevant knowledge of sashimi processing to the audience in a lively way of asking questions and answers.

The act of cutting sashimi may seem simple, but there is actually a lot of attention to detail.

When cutting sashimi, it is best to use a special knife with a sharp edge to preserve the shape and color of the raw material to the greatest extent. If the knife is not smooth or the cutting edge is not sharp, the shape and fibrous tissue of the raw material will be destroyed during cutting, resulting in the collapse of lipids and the special flavor of the raw material itself.

Before using the knife, the knife should be frozen first, and then the speed of the knife should be matched to reduce the residual metal flavor on the surface of the fish, and at the same time, the muscle fibers of the fish should contract at the moment of cutting, so that the delicious flavor of the fish can be preserved.

In addition, when cutting, it is necessary to cut the top wire, that is, the texture of the knife and the fish meat should be at an angle of 90 degrees, and the knife should be decisive, and there should be no pause in the process. In this way, the fillet is short, easy to chew, and has a good taste. Do not cut along the texture of the fish, because the ribs are too long and the taste is poor.

In addition, the thickness of the sashimi should be easy to chew and delicious. It's not as thin as some people say, the thinner is better, and the thin, cicada-winged creations don't have much practical meaning in terms of consumption other than to show off the chef's exquisite knife skills.

The meat quality of each type of marine fish is different, and the thickness of the sashimi varies in order to achieve the best taste. For example, salmon and tuna, after many years of practice by gourmets from all over the world, basically agree that the thickness of 5 mm is the most suitable, and when eating, you can not feel greasy, but also feel the fullness of the meat, and the size that can fully reflect the best taste of the raw materials.

Of course, some fish have to be cut thinner, such as sea bream, because its flesh is tight and firm, so it has to be cut to three or four millimeters to be delicious.

During the host's introduction, Chef Zhao seemed to turn a deaf ear and concentrate on the operation, one by one, never dragging mud and water. I saw a thin and uniform pink fillet spread on the cutting board, and it was already very tempting before it was served.

In addition to sashimi, ingredients such as arctic shellfish, white radish, carrot, cucumber, fresh orange, dragon fruit, lemon, perilla leaves, and mint leaves are also processed.

Although there are many kinds of materials, Chef Zhao and his assistants work together in an orderly manner without any hecticism.

After a short time, the ingredients were processed in pieces, and the assistant took a large fan-shaped black shallow-bottomed pottery plate, which was covered with crushed ice. The two of them discussed a few words in a whisper, and then began to plate according to the pre-designed plan.

"It's amazing, there are so many things, you have to mess with me." In the VIP audience, Ma Detao commented with emotion.

"It's the same for everyone. Alas, it seems that Lao Zhao is also very good at making sashimi, if no one makes a ghost, this game will definitely be won. "I regretted my round belly.

Jiang Yichen next to him stared intently at the big screen on the side of the stage, watching it with relish and not saying a word.

The camera followed the host to the No. 1 stage next to it, Master Zhang Yunfeng of Huanglong Seafood City with his two assistants nervously operated, his tuna sashimi work today is called "Spring River Flower Moonlight Night", the technique and knife work are also skillful and exquisite, which can be described as a fierce opponent on the field.

About half an hour had passed, and most of Chef Zhao's sashimi work had been laid out. I saw that the protagonist's tuna slices were all rolled into rolls and molded into blooming roses, and the carefully carved cucumber slices were transformed into green leaves; All around, there are various flowers and trees composed of half-red and half-white arctic shellfish, white radish, carrot, fresh orange, dragon fruit, and lemon slices.

The colors are rich and gorgeous, the layout is staggered, the layers are clear, the materials are numerous but not cluttered at all, and there is a rhythmic beauty.

At a glance, it is like being in a spring garden, with flowers blooming and the fragrant smell of the garden coming to your face.

There was a round of applause from the audience, cheering for the players. (To be continued......)