"Tang Yunfei, if you admit your ignorance at the beginning, you will at least be an honest person, but I didn't expect you to not only do this kind of thing to deceive the examiner, but also keep covering it up with lies, you really disappointed me."

The words of the No. 2 examiner made Tang Yunfei's face turn red, and he had the heart to argue a few words, but he was inexplicably afraid of the No. 2 examiner.

The No. 4 examiner was very fond of Tang Yunfei's dishes, and was slightly dissatisfied with the No. 2 examiner using such harsh words to criticize Tang Yunfei, feeling that this was beyond the attitude that a review examiner should have.

"Examiner No. 2, I think your evaluation of Tang Yunfei is a bit excessive, and the accusation of cheating the examiner is very serious. I'm afraid I can't agree with you if you can't produce conclusive evidence. ”

Examiner No. 2 sighed and said:

"Tang Yunfei's dish is actually remarkable from creativity to quality, if it was just an ordinary cooking showdown, I might vote for him. It's a pity that the dish has already been cooked, and I can't give him a positive review even if he does it well. ”

The selection of the judges is divided by age group, which is why other examiners will be faintly based on the number one. Examiner No. 5 was the youngest of all the examiners, and as soon as he heard No. 2's words, he immediately knew that this must be a senior of the Xiaohe Gang cuisine. He immediately humbly asked the No. 2 examiner for advice:

"Examiner No. 2, what's so special about the dish 'Drill Sand Belly'? Why did you just say that Tang Yunfei lost at the beginning. ”

Because Tang Yunfei has already served the food, the No. 2 examiner no longer hides the truth:

"'Drill sand belly' is an improved dish derived from the famous Sichuan and Shu dish 'hot belly', which is said to be improved, but there is not much change, just adding some ingredients and making some adjustments in the cooking method. That's why I just said that Tang Yunfei's approach in the first half was not wrong.

But in the second half, he borrowed the garlic stir-fry of the 'Typhoon Shelter' series of Nanyue cuisine, which is also similar to the authentic method in terms of cooking techniques, but unfortunately, the authentic 'drill sand belly' is not minced garlic, but sesame seeds! ”

"Sesame?" The No. 5 examiner suddenly realized, "It turns out that the 'sand drilling' is sesame seeds." ”

"Yes, fried garlic is more compatible with tender ingredients such as seafood, which can remove the smell and increase the flavor, compared to sesame seeds, which are more suitable for pork belly in terms of nutrition and taste."

Examiner No. 2 paused and continued:

"According to the rules, if a customer orders the dish 'drill sand belly', the chef must first ask whether it is black sand or yellow sand, black sand is black sesame seeds, and yellow sand is fried white sesame seeds. Tang Yunfei just wanted to get by, but he didn't know that he had already exposed his stuff from the beginning. ”

After the second examiner finished speaking, Tang Yunfei knew that he had no hope of winning this time. But he still has one last bit of fantasy, if Fang Yu fails to make a suitable dish, then he is not a complete failure.

In his opinion, Fang Yu must have been so happy to agree with his own knife worker. Although knife work is the core skill of making sashimi, it is absolutely impossible to make a sashimi with a combination of "color, shape and taste". How to handle live fish, how to plate and prepare the sauce are all important parts of the dish, and the mystery is by no means imaginable for those who have not practiced it.

Although almost all fish have a fishy smell, the taste of several types of marine fish commonly used in Toei cuisine is always more acceptable than that of ordinary freshwater fish. Just now, Fang Yu rejected the bluefin tuna of the No. 3 examiner and asked for freshwater fish, which already shows that he does not know much about the production of sashimi.

The five judges and examiners are all culinary masters above the special chef level, Tang Yunfei felt that the pseudo "drill sand belly" that he had hollowed out his mind had not been able to get through, and the sashimi that Fang Yu made temporarily should not be able to pass the level.

Tang Yunfei kept comforting himself, but he still couldn't help but worry in his heart. This Fang Yu has always been good at turning the tables against the wind in the impossible, in case... If Fang Yu can really make a sashimi that is approved by the judges and examiners, he will really fail.

Tang Yunfei suddenly discovered that in fact, he had never been willing to accept failure. When I met a master before, I asked the other party to defeat me, and I am afraid that it was largely because I felt that the opponent could not succeed, so I showed such modesty and sincerity to satisfy my arrogance. Is it because my father saw through his heart that he made such a bet with himself?

Tang Yunfei sat in his small kitchen, suffering from gains and losses, and after thinking for a while, he heard a commotion from the speaker, and it turned out that the green bamboo fish that Fang Yu wanted had been delivered.

At this time, Fang Yu had already finished the practice of the Kitchen God Space, and while preparing the ingredients needed for Yu Sheng, he took this opportunity to relax himself and recover the spirit that he felt a little tired from the high-intensity training just now.

Fang Yu saw the delivery of the green bamboo fish, and immediately stepped forward to check the condition of the green bamboo fish delivered. Three green bamboo fish in the tank, between one and a half catties to two catties, slender and long, complete scales, at a glance is a first-class beautiful adult fish.

Fang Yu nodded with satisfaction, and then expressed his gratitude to the No. 3 examiner.

Preparing the ingredients for eating sashimi, Fang Yu asked someone to fetch a clean vat and filled it with high-quality mineral water. Then he scooped up a green bamboo fish, swung his knife like lightning according to the instructions of the taste chopstick, quickly cut the jaw and tail of the fish, and put it into the large vat filled with spring water before the fish could react.

Generally, freshwater fish will have some earthy smell, even the green bamboo fish that live in the clear mountain spring is no exception. In order for sashimi to taste and look good, you have to find a way to drain the blood of freshwater fish.

Usually the chef cuts the tail of a live fish and carries the fish so that it keeps twisting its tail to bleed. This approach is also possible, but it is not effective.

This method is very special, the fish put back into the water will continue to swim back and forth in the water because of the pain, and the blood on the body will flow out of the body quickly through strenuous exercise. After a while, when the fish stops moving in the water, the fishy blood on the fishy body is basically emptied.

The fish used to make sashimi should not be disemboweled, as it is easy to contaminate the fish. Fang Yu fished out the drained fish from the spring water, removed the scales, cleaned and dried them, and then began to take the meat.

The green bamboo fish was placed flat on the cutting board, and Fang Yu first entered the knife from the tail of the fish, and gently cut it along the gap between the skin and flesh, and easily tore it to remove the fish skin.

Then Fang Yu cut along the bones from the back of the fish, and cut the tail, head and body of the fish.

Fang Yu practiced in the kitchen god space for ten hours, and repeatedly cut no less than 500 fish. With his ability to control his body, he has now reached the point where he can't go wrong with his eyes closed.

Just look at Fang Yu along the direction of the fish without hesitation, he directly slice to two-thirds of the fish's sternum and close the knife, and a thornless fish meat was just slice out under the knife. Only a thin layer of flesh on the chest cavity remains, through which the internal organs in the belly of the fish can be faintly seen.

Fang Yu immediately wrapped the fish meat in clean gauze and thoroughly absorbed the water and residual blood that had oodied from the fish. After a few minutes, the flesh of the fish became crystal clear, like jade.

Fang Yu took a round lacquer plate, pressed the crushed ice in it, and covered it with a special nano membrane provided by the Culinary Association that can inhibit bacteria and preserve freshness, and the ice tray used to hold the sashimi was ready.

Then came the moment when the knife skills were most tested, the slices of fish sheng.

Fang Yu replaced with a quick knife provided by the No. 3 examiner. The handle of this knife has been sharpened very smooth and translucent, and it is obviously a wooden handle, but it has the feel of jade in the hand.

Although this knife looks old and inconspicuous, it is unusually sharp, and it is not a problem to blow hair and break hair. If there is anything about this knife that makes Fang Yu dissatisfied, then the inscription engraved on the knife is "Muramasa", which makes Fang Yu quite unhappy.

However, a good knife really has too many bonuses for making sashimi, even if Fang Yu doesn't like Dongying's things, there will be no place to find a better knife than this.

Fang Yu holds the knife in his right hand, the blade side is facing the cutting board, and the thumb and index finger of his left hand press the fish, so that the knife and the fish meat are at an angle of 45°.

In less than a minute, a whole piece of fish turns into a row of thin slices. Fang Yu took out a thin slice and placed it on the knife surface, which was clearly visible through the inscription on the fillet knife.

Fang Yu showed a satisfied smile on his face, and then quickly spread the fish fillet on the ice tray he had prepared just now, and after a while, a crystal clear and beautiful jade chrysanthemum bloomed on the ice tray.

Walker Meow: After checking the information, I unexpectedly found that Muramasa really seems to have made kitchen knives

(End of chapter)