Yoko Kobayashi, who was standing in the center of the stage, said loudly with a microphone on her face.

"The halberd time is two hours! The topic is: m! ”

"Rice, this ingredient, none of us will be unfamiliar! This ingredient is closely related to the lives of people throughout Asia! ”

"One is a rising star in the culinary world, Chef Qian Chen!"

Yoko Kobayashi pointed at Qian Chen, and the cheers at the scene were a little louder.

The young people at the scene actually came to cheer him on, which surprised Qian Chen.

This is the first time he has enjoyed this home treatment.

I didn't expect to make Otsuka's reputation stink, and there would be such benefits.

In fact, this situation is caused by the solidified relationship between superiors and subordinates in Japan.

In Japan, the younger generations of young people have long been suppressed by the elderly.

But where there is oppression, there will be resistance.

The contradictions between the two accumulate over time, and they are usually suppressed, and at a certain moment, they will completely explode in one breath.

For example, now, a well-known predecessor who was once highly respected, but now he is like a rat crossing the street.

So it's not for nothing that Japan's 'Shimokajo' culture is prevalent.

The result of a long period of repression is a more violent outburst.

Today, Kota Otsuka, the 'senior', has undoubtedly become the target of many young people to vent their accumulated dissatisfaction.

It can only be said that he should be unlucky.

"Chef Qian, defeat him!"

"Let him taste the power of our young people!"

"What a senior, it's just a pretending spicy chicken!"

Qian Chen stretched out his finger and rubbed his cheek, this sudden home treatment made him a little uncomfortable.

Fortunately, his heart was big and he quickly adapted to it.

No matter what the outside world is, on the halberd stage, the winner is king!

At this time, Yoko Kobayashi pointed to the other side.

"And the other is Tokyo's famous sushi chef, Chef Otsuka!"

"Shhhhh

Except for a few cheers, the scene was filled with a huge wave of boos.

Kota Otsuka's face suddenly turned black and shiny, and his hands clenched the kitchen knife in his hand tightly.

A high-star chef like him is the focus of everyone wherever he goes, and he was despised and ridiculed by everyone like he is today.

It's all that kid's fault!

Otsuka glared at Qian Chen viciously.

Yoko Kobayashi seemed to notice that Otsuka was not popular, so she quickly diverted the topic and announced it loudly.

"Let's wait and see if it's a rising star in the culinary world or a well-known sushi expert who wins!

Now I announce: The culinary duel against everything, the halberd, starts now!!"

"Oooooooo

Accompanied by Yoko Kobayashi's voice, the audience cheered.

Feverish flames erupted and exploded from the center of the stage, and instantly swept through the entire Akihabara!

It's a carnival for all those who love cooking!

In the midst of the fiery frenzy, Qian Chen seemed a little out of place.

The cheers at the scene seemed to have nothing to do with him, and the frenzy of the scene did not affect him.

Only the eyes that were in the staff stands, looking at him tenderly, could attract his attention.

On the other side, Mitsuta Otsuka quickly began his cooking.

Prepare a special sushi vinegar, steam the rice, and mix the sushi vinegar into the rice in a specific ratio.

When preparing sushi rice, Otsuka even inserts a thermometer into the rice and keeps it at a strict temperature of 40°C.

In addition, only pure wooden barrels and spoons are used to prevent other flavors from penetrating into them.

The same is true when cutting sashimi.

In order to prevent the smell of rust, Otsuka directly took out a special bamboo knife that was sharpened and cut the sashimi.

Under Otsuka's knife, the size and size of each sashimi are as if they had been measured with a ruler, and the error is almost invisible to the naked eye.

And the action when he holds the sushi in his hand is also full of different charms.

He is one of the most famous sushi chefs in Tokyo.

Traditional, exquisite, strict, and pleasing to the eye, these words are perfect for Otsuka's cuisine.

Sure enough, there is no one who can become a six-star chef.

On the other side, Qian Chen also acted quickly.

Steamed glutinous rice, marinated diced pork...

It's just that compared with the first time, Qian Chen has made many changes this time.

First of all, glutinous rice, he did not choose the common white glutinous rice, but used blood glutinous rice.

Compared with white glutinous rice, blood glutinous rice has higher viscosity, richer nutritional value, and more mellow taste.

The marinated meat is also different from before, as he chooses beef brisket with tendons, puts it in a pressure cooker, and marinates it with his killer lava peppers, tea leaves, and other marinated spices.

The marinated beef brisket is fragrant, rotten and not old, melts in the mouth, but the tendon part has a hint of chewiness and is quite delicious, even if the braised beef brisket is taken out separately as a dish, there is no problem at all.

When Qian Chen turned on the pressure cooker, a thick halogen instantly swept through the audience like a bomb.

When the halogen rushed into people's noses, a uniform sound of swallowing saliva instantly resounded throughout the audience.

"What is this!? It smells so good! ”

"You must go to Chef Qian's shop and try it!"

"I think it's just a street away from here."

"Going to 'Morning Light'!? Count me in! ”

The expressions of the three judges on the stage were also different.

Naoki Takemoto had a solemn face, obviously treating Qian Chen as an opponent of the same level.

Marcus had a confident smile on his face.

Erina's face was hard to see, her teeth clenched her lip, and her pupils shimmered with disbelief.

However, this highly finished beef brisket is only a part of Qian Chen's cuisine.

Qian Chen's performance has just begun.

Now it's the turn of the steps to prepare the bean skin slurry.

In addition to mung bean flour and indica rice flour, Qian Chen directly mixed the crushed salted egg yolk together.

Then pour the mixed slurry into a large cauldron.

After a while, the bean skin with small bubbles was condensed.

Put the steamed blood glutinous rice, sprinkle the marinated beef brisket, dried bean curd, shiitake mushrooms and other fillings evenly on the blood glutinous rice, and finally pour a large spoonful of fragrant marinade.

Then hold the rim of the pot and shake it firmly.

A whole piece of bean skin about one meter in diameter was turned over, with the golden and crispy bean skin facing up, and the blood glutinous rice inlaid with ingredients below.

Drizzle with grease. Then Qian Chen held the edge of the pot and kept shaking the cauldron.

Seeing this scene, Marcus, who is a special chef, couldn't help but show a trace of surprise in his eyes.

Qian Chen didn't shake the iron pot indiscriminately.

Every time he shakes, every part of the bean skin falls to the most suitable temperature in the iron pot.

This is clearly a very deep control of the heat to achieve this.