Kohei Soma and Kuga Teruki moved Jiang Yunfeng, who was curled up in the shape of shrimp, back to the base camp of the rebels, and the careful Meguru Tazo had already found ice cubes and wrapped them in towels, and Jiang Yunfeng stuffed the towels with ice cubes as soon as he arrived, hoping to help him relieve his pain.

I took the towel and applied it to my crotch, and the cold breath of the woolen pants penetrated into the injured area. The pain in his heart, Jiang Yunfeng, who was enduring the sorrow of the balls, couldn't help but let out a happy moan, "Oh yes~~~ can also row!" I didn't expect Rei Kawashima, who is usually petite and cute, to be a little character who hides such violence, I like it! ”

"You better wipe the slap marks on your face first~ I still like it, I think you like to be beaten, give!" Kohei Soma found a freshly boiled egg out of nowhere. "Thank you, not to mention that Rei Kawashima's hands are really strong, my face is still hot. Oh oh oh ~ hot ~ !! Jiang Yunfeng took the egg, smashed and peeled off the eggshell, and rolled it on the slapped left cheek. With the help of the heat of the freshly cooked eggs to promote blood circulation in the cheeks, I looked up and accidentally saw Erina Nagikiri walking over.

"What's the matter, Miss? Did you come to see my injuries? ”

"Visiting the injured? Hehe~ You're too self-inflicted, I'm just here to see if you're dead! You are so bold that you dare to reach into the girl's clothes in public! Erina Nagikiri's eyebrows were erected, and her tone was not good.

Jiang Yunfeng smiled and argued, "Eldest Lady Mingjian! You saw that situation at the time, and I couldn't help it. After speaking, he felt that the temperature of the eggs massaged on his cheeks had become low, and he could not achieve the effect of invigorating blood and removing blood stasis, in line with the virtue of thrift and thrift of the Chinese nation, Jiang Yunfeng bit off half of it in one bite.

"Why are you eating this egg?" Erina Nagi asked coldly.

Jiang Yunfeng pinched the remaining half, and replied vaguely, "It's too wasteful to throw it away like this, and I just took a shower, and my face is not dirty." What's wrong? ”

"It's your right hand that you put into Rei Kawashima's clothes, and it's your right hand that pushes the egg massage right now. How is it~ Are eggs with the idol atmosphere of Yuanyue School Park delicious? "Erina Nagikiri's eyes became 'kind'.

"Hehehe... The eldest lady is really joking.,What an egg with a breath.。。。。 This is just an ordinary egg, it has fulfilled its glorious and great mission to invigorate my blood and remove stasis, and now I want to pay the highest respect to it. What is the highest respect for food? That is, of course, eaten by human beings with gratitude. ”

"There are a lot of crooked reasoning, why don't we change the way of gratitude?"

Jiang Yunfeng was startled and hurriedly stuffed the remaining half of the egg into his mouth, and swallowed it in his stomach before he even had time to chew it. But he still miscalculated the width of his esophagus, half of an egg was successfully stuck in his throat, unable to breathe, his face turned blue, and Jiang Yunfeng kept pointing to his mouth that was purple due to lack of oxygen, asking for help from his companions. Erina Nagikiri just snorted coldly, "Self-inflicted!" Deserve! Ignoring Jiang Yunfeng, who was still dancing there, he walked to the side of the arena alone to watch the cooking process of Yishihui.

Xingping Chuangzhen tried many times but couldn't make Jiang Yunfeng choke on the eggs, and he was helpless for a while when he was anxious. Jiu Ji, who helped for a long time, was inspired, carried the copper kettle for boiling water on the tea stove, pinched Jiang Yunfeng's mouth and poured it in. Xingping Chuangzhen immediately understood, and then punched Jiang Yunfeng hard in the stomach.

"Oh!!!" A large amount of warm water gushed out with the half of the egg, Jiang Yunfeng raised his wrist to wipe the stains from the corners of his mouth, looked at the eggs on the ground and said, "It's a pity. ”

On the field, Sehui nailed a fierce eel to the wooden board, and the dissecting action was still so precise, so fast, and so dizzying. Even Rei Kawashima, who was already standing on the opposite side, couldn't help but be impressed by this exquisite skill, and when he reacted, he had unconsciously said a lot of lines of praise, so he showed his strong ability to adapt on the spot, and forcibly reversed the topic "Although the strength of the original seventh seat is not covered, but... But! If he dares to stand up to the Central Gastronomy Agency, let's expect how deformed and distorted his smile will be in the face of the ruling of defeat!! ”

Concentrated on cooking, Ichishiki seemed to be deaf to the noisy environment of the arena, and the eel knife in his hand flashed again, and the eel's vertebrae and internal organs on the cutting board were all removed. Remove the sharp cone that holds the fish head, cut off the dorsal and pelvic fins of the eel cleanly and neatly with the blade rotation, cut off the fish head, divide the cleaned fish meat into two sections, and place them neatly in an iron plate next to the cutting board. The last eel in the barrel is caught and disemboweled.

"Huh? How did Ichishiki seniors start from the belly of the fish, I saw that the masters who made the eel rice chose to start from the back of the fish. For this reason, I also went to ask why, and the masters answered very consistently, saying that it would prevent the blade from accidentally cutting the eel's gallbladder, and I always thought it was very strange. Jiang Yunfeng came to the side of the arena and remembered that question after seeing Yishihui's way of dealing with it.

"Jiang Jun, the raw material for making top-quality eel rice, the eel, must be strictly controlled during the processing process, so it cannot be washed. Chefs choose to cut the knife from the back of a meaty fish, but the eel is covered in mucus and writhes on the cutting board, and even the back disembowelment is a great test of the chef's skills. Ryoko Sakaki explained what she knew.

"Ryoko-san is right, but the mainstream now is to disembowel from the back. It's safe and secure, but it has a fatal flaw for top connoisseurs. Erina Nagikiri clasped her hands and stared intently at what was happening in the arena, "That is the disadvantage of the back opening method, which makes the eel firm as a whole, and the fat back meat is split in two, which is inferior in terms of taste. Because eels don't have ribs, the really top-notch kabayaki eels start from the soft belly of the fish, which requires more demanding skills from the chef's knife skills and knowledge of the eel's body structure. This is also the popular saying in the eel rice industry: "Skewer fish for three years, disembowelment for eight years, and grill for a lifetime." The origin of '. ”

Just as Ichishiki had slaughtered, divided, and skewered all the eels with bamboo skewers, the Italian stew part of Tofu Shiratsuki's cooking on the opposite side had been completed. Large pieces of white and tender eel meat are soaked in a bright red tomato sauce soup, and the contrast between red and white makes you feel appetizing just by looking at the appearance. "It's not enough!" Shiratsu lifted the moisturizing gauze that covered the cutting board, revealing the object hidden underneath. It is a thick belly of the eel that has been carefully trimmed into neat squares.

Roughly rubbing the front and back of each piece of eel belly with a little salt, Shiratsu first grilled the cubes on the grill to create a beautiful grid pattern on both sides of the cube, and then transferred them to the frying pan. The lump of butter mixed with various spices that had been put into the frying pan had already melted and was bubbling violently.

Once the fish is in the pan, the hot butter quickly turns the downward side brown, and Shiratoki quickly turns it over and takes the frying pan away from the heat when the fish is lightly golden brown on both sides. The heat stored in the butter in the pan is used to finely control the ripeness of the fish.

Several sections of stewed eel meat are piled up in the center of the plate, and a spoonful of sauce is slowly poured down. Two cubes of fish with a beautiful grid pattern are placed on one side, half soaked in bright red tomato sauce. On the other side of the plate are two pieces of fresh green bay leaves as a decoration. The symmetrical presentation and plain white tone make the whole dish look extra simple and elegant, but also stable.

After the plating was completed, Shiratsu did not immediately serve it to the judges, but took out a small bowl of small grains that were crystal clear and pink like roses. Grab a handful of mung bean-like things and sprinkle them evenly on your own cooking...