Ji Zhiguo Ning Ning no longer relied on the thermometer at this point, but touched the wall of the pot with his jade finger to feel the temperature change of the bottom soup with experience. The residual temperature of the base soup has dropped to the appropriate range, and the umami of the bonito flowers has also been well released. Kino Kuni Ningning holds the handle of the snow pan and strains twice to remove all the soft bonito flower residues, resulting in a bowl of crystal clear amber Japanese dashi.

A pinch of salt, a few drops of thin soy sauce and a dash of miso will sublimate the umami flavor of this bowl of kombu bonito soup, and other superfluous condiments will only spoil the pure beauty. Stir well, put a spoonful on the taste plate, and taste the bottom taste, Ji Zhiguo Ningning himself fell into intoxication for a long time before he came back to his senses and began to put it on the plate.

A black lacquered wood liner is the base, and a thicker, hand-stitched cloth pad is placed in the center. Ji Zhiguo Ningning took out a silver bowl with a dragon engraved on the inside and outside and placed it on the cloth mat to prevent it from sliding, and took out the fixed toothpick to move the shaped fish meat to the silver bowl, with a light and gentle movement to prevent the fish from breaking if the amplitude was too large. The fish is piled up with shredded spring vegetables, sprinkled with a few fresh cherry blossom petals, and a spoonful of broth is slowly poured along the edge of the bowl, just before the fish is soaked until the shredded vegetables are covered with the bowl.

Ji Zhiguo Ning Ning, who had finished the cooking, also took the time to look at Jiang Yunfeng opposite, and saw that he was also starting to make the final arrangement, but he had been decorating the plate and the main body of the cooking was still stuffy in the pressure cooker.

"Senior Brother Jiang Yunfeng, are you still okay? If it goes on like this, I won't wait for you~" Ji Zhiguo Ning Ning, who no longer had any psychological baggage, was waiting for the residual temperature of the soup stock to completely soak the six-line fish meat, and he didn't forget to sarcastically mock the nervous sweaty Jiang Yunfeng in his spare time.

The container Jiang Yunfeng uses today is a very large and realistic lacquered wood carved deep plate, the shape and structure is a Chinese-style pavilion water pavilion, and the part that holds food happens to be the lotus pond in the water pavilion. Carefully swinging the water lily lotus leaves pinched out of fondant to arrange the appearance and sparseness he wanted, he replied without raising his head, "If Senior Sister Ning Ning's cooking can't wait, serve it first, I still need a little time." ”

Ji Zhiguo Ning Ning shrugged indifferently, picked up a large tray and came to the judges' seat, put his dishes in front of the three GO judges one by one, and said with a slight smile, "Six-line fish soup, please use it slowly." After speaking, he held the tray in his arms and bowed slightly and took a step back.

Draco lifted the lid of the bowl, held the silver bowl in both hands, and sniffed it gently in front of Joan's nose, the delicate aroma of cherry blossoms, the simple and pure umami of the soup stock lingered on the tip of his nose. The clear and translucent broth in the silver bowl, the white fish and the colorful vegetable shreds no longer convey the breath of spring to the diners all the time, and said with a slight smile: "One of the treasures of the town house of Ji no country, one of the 'Four Seasons Recipes', 'Spring Rhyme' really lives up to its name!" ”

"Four o'clock recipes~ Is it the family heirloom that every generation of the country of Ji must master?" Anne was shocked, and hurriedly carefully admired the bowl of six-line fish soup in her hand, "The road is simple~ The original taste of the fish is highlighted with the most simple cooking method and very few seasonings." By the way~ Since it is a four-o'clock recipe, what are the other three dishes, is it convenient for Miss Ji Zhiguo Ning Ning to reveal it? ”

Ji Zhiguo Ning Ning replied with a slight smile, "There is nothing inconvenient, our family's 'Four Seasons Recipe' is just a myth that has been falsely rumored by the outside world, and I just want to take this opportunity to clarify." As he spoke, he turned his head and looked in the direction of his family and friends.

Murayu Suzune whispered to Ji Zhiguo Zhene worriedly, "Miss Zhene, Miss Ning Ning will not be considered for making the family heirloom recipe public like this?" ”

"It's okay, these recipes don't have any unsavory secrets, and being open and honest will save you a lot of unnecessary trouble in the future." After Ji Zhiguo Zhenhua finished speaking, Ji Zhiguo Ning Ning nodded on the stage. Ji Zhiguo Ningning, who received his mother's approval, smiled in return, turned his head and continued.

"In addition to the 'rhyme of spring', there are also four dishes such as 'summer rain', 'autumn tranquility', and 'winter snow', which together form the four seasons recipe of the country of Kino, in fact, this so-called recipe does not have a fixed shape but a concept, and uses seasonal ingredients to carefully cook dishes that best meet the characteristics of the season." Ji Zhiguo Ning Ning's concise and straightforward words explained his family heirloom concisely and concisely.

The audience and the media were all in a state of extraordinary excitement, the stunt of the famous chef turned out to be so simple that ordinary people can learn it. But those professional cooks who watched the broadcast were much calmer, because they knew very well that the concept was very mysterious, and the more important key point, Ji Zhiguo Ningning, didn't mention a word, that is, how to cook had to be explored by themselves.

"The three judges should taste it first, otherwise the temperature of the six-line fish soup will be greatly reduced." Ji Zhiguo, who was calculating the time in his heart, Ning Ning quietly urged.

"Okay, then let's start tasting, otherwise it's really tyrannical." After the conversation just now, Draco also clearly felt that the temperature of the silver bowl in his hand was dropping, and he took a sip in his mouth without being in a hurry to swallow it, first let the soup stock wander back and forth between his lips and tongue, and the taste buds could enjoy the deliciousness of the soup.

The silver chopsticks gently exert pressure, and the white jade-like fish meat cracks open, and a piece is picked up and put into the mouth, without the need to chew with teeth. The tip of the tongue pushes the fish against the upper jaw, and the delicate and tender six-threaded fish melts in the mouth like a cloud. The extremely delicious taste flowed between the teeth, and all three judges closed their lips at the same time, fearing that the umami would inadvertently flow from the corners of their mouths.

Drink another sip of fish soup mixed with the lingering aftertaste in your mouth and swallow it together, and the sea of flowers in your heart is suddenly like a spring breeze passing through a night, and it is purple and red in an instant. The three judges held the silver bowl as if bathed in the warm spring sunshine, with happy smiles on their faces.

Finally after arranging all the water lily lotus leaves, Jiang Yunfeng poured a small amount of crushed dry ice into the bottom of the lotus pond, and the rising white mist made the lotus pond look like a fairyland, beautiful. The exquisite fondant palace costume Erina Nagi was placed on the water pavilion platform, half-leaning on the railing and holding an open Hangzhou oil paper umbrella with gold thread on the right shoulder, the shoulder slid to the left to reveal a white jade-like neck and a red rope tied to the belly pocket, the finishing touch was that Jiang Yunfeng depicted a red butterfly tattoo on the exposed round fragrant shoulder, so that this Nagi Erina, who was waiting for her sweetheart to appear, still had a touch of charm in her grace and luxury.

Flowing clouds and flying buns, crisp shoulders and beautiful backs, and resentful eyes don't want to make people lick and burst! Jiang Yunfeng didn't dare to lick it, because it was made of fondant and melted as soon as he licked it. I had no choice but to see that I couldn't eat it, and I could feel sorry for it in my heart, twisted the pressure cooker that had been deflated, took out the bamboo cage cover of the inner steamer, and put the budding buds between the green lotus leaves with chopsticks.

Putting down the chopsticks in his hand, Jiang Yunfeng picked up the huge painted wood carving plate, came to the judges, put it down, and said: "According to the tradition of Jiangsu and Zhejiang in our country, every time this pastry is served, there must be musicians to play ancient songs to help the fun, the three judges, please wait." After saying that, he put down the wood carving plate, turned back to the cooking, took out a Chinese-style round stool and placed it in the center of the venue, and then beckoned to his relatives and friends.

After a short commotion, a shadow hugged a musical instrument and walked on the playing field with some reluctance, and the identity of the person who came was finally revealed, a girl dressed in Chinese style, wearing a dark high-forked cheongsam with gold trim and black heels with gold on the background to set off the girl's slender and perfect jade legs.

The dark cheongsam is dignified and calm, and the gold trim is graceful and luxurious. It not only has the introverted and humble temperament of Oriental people, but also invisibly reveals wealth. The ink-colored hair is coiled into a quiet bun and fixed with a hairpin, and Fu Hua, who was originally well-read and reasonable, and the sharp eyes of everyone's beautiful women after taking off her glasses made her less charming and weak, and a little more queenly.

Lotus step moved lightly, Fu Hua sat on the Chinese round bench in a side-hung ladylike position, elegant and graceful. The cheongsam is split in the eyes to the hips, the legs are bent together, the tips of the shoes touch the ground, and the pair of round and straight legs are particularly slender. (Please refer to Fu Hua's outfit and sitting posture, Ship R Yat-sen figure)

Jiang Yunfeng's clear and loud saliva swallowing sound made Fu Hua, who was about to open his fingers, frown and glared at him, and the latter responded with an embarrassed smile of apologies. The crisp and melodious notes of the ancient song "Spring River Flower Moonlit Night" fluttered over the field one by one under Fu Hua's superb performance, the dark clouds in the sky drifted through the obscured moonlight just projected onto the wood carving plate on the judges' table, the buds in the white smoke hazy lotus pond were slightly shaking, and the delicate petals were slowly unfolding.

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