In front of the nine judges, the ship is the work of the Mamiya.

Look up at the stars and cream with oysters

The first is to look up at the stars, the general practice is to knead the dough with flour, then make two dough sheets, then place the processed sardines and other things in the middle of the sandwich (so that the fish face up), brush with egg wash, and bake it.

However, there are some differences in the Manomiya.

First, she kneaded the dough blue — presumably mixed in with some kind of special grass juice.

Then spread a blue dough on a plate and dot it with green water, yes, green water, which looks like celery juice.

Then clean the bones and internal organs, leave the head behind, and then stuff the roe of various colors into the belly of the fish.

Sprinkle with some green seaweed.

Then put the fish on the dough, facing upwards, so that these "cute" faces "look up at the starry sky".

Then place the boiled eggs and bacon in the gaps.

When done, cover the other dough with it, compact it and brush the surface with egg whites.

Finally, it is baked in a Manomiya oven.

Cream with oysters

Don't talk about it, I don't know what was added, the black cream looks a little shiny, it shouldn't be crude oil mixed with milk, right?

Oysters to is not much changed, however, the oysters in the black cream.

Gee.

"Mamiya is definitely taking revenge, sister." Kashima whispered and pulled the sister ship Katori.

"Shhhh Katori, who was the teacher, stopped Kashima's words with a straight face.

"Hmph, I know, when the palace first came, it was still a normal palace, but I was infected by the special taste and special atmosphere of Hideshima, and now I can't go back, so I began to take revenge on society." Kashima said proudly, "Also, I heard that the war-weary...... the original adult"

"Lord War-Weary is watching you." Katori reminded.

"Huh? I didn't say anything. ”

——

"Actually, I thought that the palace was taken out by you because it had returned to normal." Nelson's face was a little unsightly.

Actually, the old body didn't agree...... Well, let's try the improved dishes of the palace. ”

Is this also called improvement? The foodie Richelieu looked at the two plates on the table and looked at Wang Yu pitifully, but the next moment he saw Wang Yu, he lowered his head, and now he didn't dare to look at him.

"Avant-garde, do you taste the improved dishes of the palace, is there any difference between them and those of Fajima?" The Prince of Wales decided to let one of the shipwives try it first, in case she fell, the others would not have to eat, and besides, it seems quite probable, right?

Advance guard...... My pot again?

......

All in all, the eight half-ship judges went on to taste new dishes.

Feng Xiang's works are undoubtedly related to wine, and they all seem to be quite simple.

Wine-pickled radish, sugar-soaked cucumber, braised beef in red wine, white wine cheese shrimp, and sake lees fish.

Pickled radish, Feng Xiang fully demonstrated the knife work, there are silk, there are pieces and blocks, the silk is uniform, the pieces are transparent, and the blocks are neat.

Sugar wine pickled cucumber, Feng Xiang brings his own wine.

Beef stew in red wine, beef stew with red wine and tomatoes.

White wine cheese shrimp, wash the shrimp, cut the back, sprinkle with white wine and white pepper, microwave, cover with cheese, and bake together.

Distiller's lees fish is most of the raw materials prepared by Fengxiang, and the crucian carp and carp have been tasted for more than ten days.

"The wine is full of wine."

"But Feng Xiang didn't make some things on the spot, right?" Richelieu held out his fork.

"The ingredients on the field are not grown or raised on the spot." The Prince of Wales smiled, "Don't mind, don't mind, it's all small things, little things." ”

"If there was approval before, you can bring your own ingredients." War-weariness said lightly.

Richelieu glanced at Wang Yu secretly.

......

Eight plus half of the ship's mother continued.

Katori's creations are grilled ingots and special Katori curry.

Roasted ingots meat: Scrape off the oil and fine hairs of the pork belly, cut it into small strips, put it in a pot of clean water and cook until it is 5-6 mature. Place the square meat skin side down on the cutting board and chop the flowers. Spread soy sauce or sugar on the surface of the meat skin, heat the oil in a spoon, put the meat skin side down, and fry until the skin of the meat bubbles out. Put the green onion and ginger into the bottom of the bowl in a large bowl, put the meat skin side down in the bowl, add refined salt, cooking wine, soy sauce, sugar, seasoning, clear soup, etc., and roast. Take out the large bowl, put the square meat skin side up into the plate, pour the soup into the pot and boil, dilute and thicken with wet starch, add monosodium glutamate, and pour the juice on the meat to finish.

Roasted ingots meat: jujube red, the skin surface is marked and cracked, red and white, the color and shape are beautiful, the meat is soft and not greasy, and the taste is salty and sweet.

As for the special Katori curry, to put it bluntly, it is sweet curry, of course, this is quite rare among the ship girls, especially some curries that treat tumors, and you can't look at them directly.

Richelieu glanced at Wang Yu again.

......

The nine judges continued to taste.

Kashima,Katori's sister ship,Both are special ship girls.,Training cruisers.,Can quickly help the newborn ship girl upgrade.,Although Katori became a teacher.,But Kashima didn't.,Career is a mystery.。

Grilled chicken with cheese

Start by grilling the chicken nuggets, as usual, over the topcoat of fried chicken nuggets.

Heat the cheese, add the fried marinated chicken pieces and pour the milk.

Kashima is very skillful, and the same is:

Custard: Egg custard mixed with milk.

Vegetables stewed with milk.

Milk pudding.

It seems that the four ship girls are not complicated, but the technical points are indescribable, from time to taste, from heat to whole, texture, taste, and collocation.

......

Then there are the works of Wang Yu.

Doutang - Hakka cuisine: Doutang is divided into pig dou, beef dou, and fish dou. The meaning of the pocket is the meaning of the end in the Hakka.

Wang Yu made pork pockets this time, mixed the cut lean meat with salt, monosodium glutamate, soy sauce and sesame oil, and then added the starch after grasping it well. Sprinkle an appropriate amount of sweet potato powder into the pork and rub it vigorously with both hands until the starch is deeply embedded in the pork fiber. Boiled "pig pocket" with boiling water, put the meat of the kneaded starch into the boiling water, the water is boiled again, and the fire can not be boiled again, otherwise it will not be crispy and tender. Of course, there is salt, MSG and squid, cuttlefish, sesame oil, minced green onions in the water.

Pot collapsed yellow croaker - Lu dish

Wang Yu removed the scales, gills and internal organs of the large yellow croaker, washed it with clean water, and dried the water; Cut the head of the fish from the lower mouth and split it into two pieces. The body of the fish is removed from the back of the girder bone spurs, and the slice is to the belly of the fish, and the tail is connected in a hinge shape; Then peel the skin side down on the fish meat with a cross knife, sprinkle 2 grams of refined salt with the fish head, and marinate in rice wine to taste; Stir the eggs well, cut the water fungus, cooked ham, water magnolia slices, and rape into 2.5 cm long strips; put peanut oil in the wok, cook it over medium heat until it is four mature, dip the fish head and fish meat in dry starch, drag it in the egg liquid, fry it in the pan until golden brown, pour a colander to control the oil; Put peanut oil in the wok, cook it over medium heat until it is six mature, fry the pot with shredded green onions, ginger and garlic slices, add shredded fungus, shredded ham, shredded magnolia slices, and shredded rape and fry slightly; Then add 150ml of clear soup, yellow croaker, rice wine, refined salt, vinegar, sugar, and bring to a boil; Simmer until half of the soup is left, put the fish on a plate and pour the soup over top.

Lu cuisine has the longest history, the most abundant techniques, the highest difficulty, and the most skillful, Wang Yu was ruthless and made this dish.

It's called flower chicken - Su cuisine

Knead the dough instead of the most primitive mud, wash the three yellow chickens, add salt, sugar, cooking wine, soy sauce, oyster sauce, green onion ginger, cloves, star anise powder and marinate for 1 hour. Stir-fry the shrimp, diced meat, shiitake mushrooms and bamboo shoots into a filling and stuff them into the chicken belly. Wrap the chicken body in net oil, and then wrap it with lotus leaves scalded in boiling water. Finally, roll out the dough, wrap the lotus leaf chicken, and roast it.

Stir-fried baby greens

Choose fresh and fresh small green vegetables, first select the old leaves, wash them, and break them into small pieces by hand; Prepare chopped green onions and ginger for later use, cut three or four dried chili peppers into small rings for later use, and soak small sea rice in water for 10 minutes; Stir up the oil pan, add lard to the pot, stir-fry the minced ginger, dried chili pepper and chopped green onion over low heat, and then add the small sea rice and fry it over low heat to bring out the fragrance; Turn the heat on high and pour in the greens and stir-fry quickly, adding a little salt to taste; Stir-fry for five seconds, add a little white pepper to enhance the flavor, mix well and quickly remove from the pan and put on a plate.

Finally, it was a soup that Wang Yu added temporarily

Kelp tofu soup

Oh, and rice is naturally available, too.

probably didn't expect Wang Yu to choose a meal like this.

Subsequently, Wang Yu prepared the weight of the judges, and the rest, uh, called Xuefeng and packed it.

"Xuefeng, bring it to them to eat." Wang Yu touched Xue Feng's head. (Don't leave it to them for now, go to the beach, summon the hull to prepare.) ）

"Yes, Admiral." Yukifeng nodded and obeyed the Admiral's order.