Sojiro Hojo beckoned Kohei Soma and Miyoko Hojo to discuss the strategy of appetizers, "The problem of green onions, ginger and garlic is waiting to find a way, and appetizers are now a top priority." Sojin looked at the ingredients on the table, "There are burdock, carrots, green bamboo shoots, and edamame." Uncle Sojiro, let's use tempura for the appetizer. "Miyoko is embarrassed" Kohei-kun, we don't have flour. Should the batter of tempura be mixed with cornmeal and water starch? Sojiro high-fived and applauded, "Miyoko, good idea!" That's a good idea. Corn flour and water starch should be mixed in proportion depending on the situation, I will process the vegetables, Chuangzhen will heat the oil in the pot, Miyoko, you go to prepare the batter, everyone move! "Good! Come on! ”

Miyoko Hojo sifted the corn flour and starch and began to experiment with the batter. The camera followed up in time and broadcast Miyoko's actions to the big screen, and Sun Yuanliang, who was sitting on the judges' seat, saw Miyoko mix the two ingredients in a certain proportion, and said to Erina Nagikiri and Ling Zhendong beside him, "What a little girl with ideas!" If you don't have flour, you want to use corn flour instead, although corn flour will emit the unique aroma of corn after frying, but the viscosity is not enough, it is difficult to ensure that the tempura will not fall off with reaction during the frying process, so add starch to the corn flour to increase viscosity, and also improve the crispiness of the flour, but... Saying this, Sun Yuanliang sold a pass, smiled and looked at the two people around him, hoping that the two could say the key points. Erina Nagikiri pondered for a long time, and finally shook her head, indicating that she didn't know. Ling Zhendong thought for a moment and suddenly realized, "It's stirring!" ”

Sun Yuanliang nodded with satisfaction and continued, "Erina, don't be depressed, you are good at Western food, and you don't know much about the characteristics of water starch, it's normal. Zhendong is right, that is, stirring, water starch can increase the viscosity of corn batter, but it also has the characteristic of liking precipitation, if the batter is left for too long, the starch will precipitate, and then the viscosity of the batter will be lower, only continuous stirring can make the batter always in the best state, and keeping the stirring will affect the batter of the frier, it depends on the cooperation of the two. After many experiments, Miyoko Hojo finally concocted a batter suitable for fried tempura, brought it to the oil pan, and kept whipping it with chopsticks, Sojiro and Sojina prepared the ingredients to be fried into tempura, and told Sojin to start frying it, and she went to the side to prepare the dipping sauce. Kohei Sojin picks it up, gently slices it in the batter, then puts it in the oil pan, quickly flips it with chopsticks, and after the batter is fried until golden brown, he takes it out and places it on the kitchen paper to absorb the excess oil and cool it down. The host reminded both parties that when there were 20 minutes left, Wei Yuan from the 'Beijing Hotel' signaled that they could serve the food, and the staff took their lobster sashimi with lime juice and sent it to the public judges' area and the professional judges' table. Sojiro Hojo took the prepared sauce and saw that Wei Yuan had already served the dish, so he hurriedly said while arranging the plate, "Soma, Miyoko, hurry up!" Don't keep the judges waiting too long! "I really want to eat his food, what is the strength of the chef of the famous restaurant, and I am excited to be able to fight him," Kohei Soma said excitedly. Miyoko complained angrily, "Don't patronize and sigh, we don't have much time left, hurry up!" ”

After the last piece of tempura came out of the pot, there were only 5 minutes left, and the three of them began to plate as fast as they could, Soma and Miyoko put the tempura on each plate, while Sojiro put the sauce made of dried pine fish sauce, soy sauce, sea rice juice, a small amount of sugar and radish puree in a small dish and placed it next to the tempura.

Ten minutes later, the voting results were sent to the moderator "First round!" In the appetizer section, the two teams received the following votes, with 27 votes for lobster sashimi with lime juice from Beijing Hotel and 26 votes for assorted tempura from Hojo Building. In the first round, Beijing Hotel won! Temporarily leading by 1 vote, below, I will ask Master Sun Yuanliang to comment on the works of the 2 teams. ”

Sun Yuanliang got up and said, "The lobster sashimi of the Beijing Hotel, the time control and the processing of the meat are just right, especially the lime juice with it, the marine flavor contained in the lobster that fully stimulates, the assorted tempura produced by Hojo Building, in the case of no flour, can creatively use corn flour mixed with starch to make batter, and the tempura is even more crispy and delicious after frying, the only deficiency is that the aroma of corn flour after frying affects the original taste of tempura ingredients, but it is also a rare and delicious appetizer!" ”

"Good! Thank you, Master Sun, for your wonderful review! After the appetizer session, the Beijing Hotel is ahead by 1 vote, and the Hojo Building should not worry, because we will start the main course session immediately, will the Beijing Hotel continue to lead all the way or will the Hojo Tower stage a shocking reversal again? Let's wait and see, the main course part, the timer begins! ”

"We are 1 vote behind, don't be discouraged, there is still a chance, I have to prepare some ingredients in advance for the dessert link, Chuangzhen and Miyoko, the main dish will be made by you, I will check it." After Sojiro Hojo finished assigning the work, he began to peel the pumpkin on the side. Soma and Miyoko looked at the main ingredient, yellow croaker, and thought about how to make it. "I've never experienced this kind of situation, even if I fight against my dad, it's all full of ingredients, no onions, ginger and garlic, and I have to cook fish dishes, it's really nerve-wracking!" Kohei Soma grabbed his hair in distress. Miyoko Hojo comforted, "This is the purpose of 'Chef Championship', when we enter the chef industry after graduation, anything can happen, so let's be a rehearsal." ”

"That's right, it's because I haven't encountered it so I think it's interesting, we don't have fishy onions, ginger and garlic, it seems that we can only use the method of frying, fry a fish fillet, right?"

"Yes! I also think so, so when dealing with yellow croaker, you should remove the fishy thread to make it less difficult to cook. Miyoko counted the few seasonings she had left.

"Okay, then let's do it first, let's make a test first" Chuangzhen picked up the blade, grabbed a live yellow croaker from the sink, and cut off the backbone directly by the knife along the gills of the fish, quickly disemboweled, took out the internal organs, rinsed it under the faucet, cut off the head and tail of the fish, and slapped the back of the knife on the fish a few times, while pulling out a white thread from the fish.

Jiang Yutong in the stands saw this scene and asked Jiang Yunfeng curiously, "What is he doing, is there any green onions, ginger, garlic and cooking wine, how is he going to cook yellow croaker?" ”

Jiang Yunfeng had been watching the game carefully, and his sister asked curiously, so she naturally wanted to answer, "Chuangzhenjun is pulling out the fishy line to make the fish better to cook." You can make fish without green onions, ginger and garlic, and the best way to do it is sashimi, but there is no wasabi or wasabi in the ingredients provided today, and sashimi will not work. Fried can also be fishy, but in advance to use milk to make a batter to marinate the fish, milk was selected by the Beijing Hotel today, fried is impossible, then only fried is left, today Sojiro elected to a few of the seasonings can also be fishy, we can't remind them outside the field, we can only hope that they can find out for themselves... (To be continued)