As the speaker gave the command to start the assessment, Fang Yu took the ingredients out of the special safe and began to make his own dishes.

At this time, the five judges have also quietly entered the seats, and are observing the on-site operation of the three candidates through the cameras installed around the kitchen.

As examiners in the Culinary Association, they have all signed a confidentiality agreement not to divulge what they see without the consent of the person concerned. However, if a new dish is created, they are eligible to purchase a license first-time, which is also one of the benefits of being a judge examiner.

The five examiners all switched the picture in front of them to Tang Yunfei's room at first. As the judges and examiners, they have all the information of all the candidates, including their origins, past experiences, and good skills, not only text and pictures, but also some video materials. So they know each candidate very well.

Tang Yunfei, as the biggest favorite in this member selection, naturally attracted the attention of all the examiners.

Tang Yunfei's small kitchen is equipped with three portable aquariums and a special refrigerator. As a veteran chef who has been competing with people since he was very young, he is used to preparing his hands more than he needs.

In the shot, Tang Yunfei did not rush to start preparing the dishes, but first put on the chef's apron, and then began to wash his hands with warm water and salt. He washed very slowly and carefully, with gentle movements like caressing the skin of a lover, and carefully like a miser counting the treasury.

Several judges and examiners were not impatient at all, but instead zoomed in to the camera and watched Tang Yunfei's handwashing very seriously.

After Tang Yunfei washed his hands with warm water, he put his hands in ice water and soaked them slightly.

The No. 3 examiner nodded with satisfaction, and said to himself: "The kid of the old Tang family also knows how to use warm water to relax his muscles, and then use ice water to lower the temperature of his skin, it seems that he still learned something in Dongying." ”

After Tang Yunfei cooled the surface skin, he took his hands out of the ice water and used a white cotton cloth to absorb the water on his hands finely, not even letting go of the water between his fingernails.

Washed hands are like jade, reflecting crystal light in the light. The five judges who saw these hands all let out various voices of appreciation.

Tang Yunfei first put on a layer of silk gloves, this is to avoid other smells. Then he put on a pair of latex gloves on the outside, and then picked up the fishing net and fished out a fish with a white belly and a yellow back from an aquarium. The fish was covered in black spots, and in the center of the spot all over its body was a large round spot that looked like a solar eclipse. As soon as it came out of the water, the fish swelled into a round ball full of small spines.

Examiner No. 3 smiled when he saw the fish: "Oh, this wild tiger puffer fish is in very good condition, it seems that you can taste the thrilling delicacy today." ”

Tiger pufferfish, also known as the Oriental pufferfish, has tender and delicious meat, and the wild tiger puffer fish is one of the most delicious puffer fish species, and the sashimi made from it is considered to be the "king of white fish" in Dongying.

However, the ovaries, liver, kidneys, eyeballs, and blood of adult tiger puffer fish all contain highly toxic toxins, which are 100 times more toxic than potassium cyanide, and the toxicity is stable, and it is difficult to destroy even if heated. Taking just one milligram of tetrodotoxin, a person dies within an hour. Without professional handling skills, it is easy to cause food poisoning.

Because in ancient Dongying, if a married woman was out of the wall, even if the husband tied his wife and concubine together and cut it into four sections, he would not be arrested and imprisoned. Therefore, people in the Chiyoda area of Toei habitually compare the consumption of puffer fish to stealing sunshine, which is "thrilling and delicious".

The No. 3 examiner watched Tang Yunfei's movements seriously, after all, this was related to her and the lives of other examiners.

Tang Yunfei skillfully put the tiger puffer fish on the board, gently stroked the back of the pufferfish, and soothed its bulging body into a ball, and turned into a simple appearance again.

After taking off the two layers of gloves he had just wore, Tang Yunfei pulled out a willow leaf sashimi knife with a handle of black ebony and horns. The blade is delicate and smooth, engraved with the word "original", the blade is cold and shining, and there are undulating lines like 'Fuyue' above the blade.

"Good knives! Such a gorgeous burnt knife pattern, it's so much..."

As soon as the No. 3 examiner saw this knife, he couldn't help but blurt out praise. After saying this, she looked left and right, and shook her head with regret on her face, wishing that there would be a few people at the scene to accompany her to appreciate it, so that she could share her feelings in her heart.

Tang Yunfei took the knife and turned his wrist, and began to officially deal with the poor tiger puffer fish at hand.

Tang Yunfei seemed to gently press the head of the tiger pufferfish, and with a "swish" knife, he cut off the fins on one side of it, and then turned its body over like lightning, cutting off the fins and dorsal fins on the other side like lightning. The knife was so fast that the tiger puffer fish didn't have time to react, and it was still slowly opening and closing its mouth.

Immediately afterwards, Tang Yunfei simply cut off the head of the tiger pufferfish, and then cut a knife on both sides of the dolphin body to separate the upper and lower fish skins, and then cut down the tail from the tail. There is not a trace of blood or shredded flesh sticking to the skin of the fish.

Tang Yunfei flipped the puffer fish left and right, cut it diagonally twice, and the highly poisonous puffer fish eye was completely cut off and dropped into the trash can.

Tang Yunfei kept his hands on it, and the sharp sashimi knife cut three times on both sides of the fish head, and the skeleton of the fish head naturally spread out. He immediately stabbed down his jaw, and when he pulled hard, the entire body of the dolphin was divided into two pieces.

Tang Yunfei took the half of the body of the dolphin in his abdomen, and scraped it with a knife before and after, and the highly poisonous internal organs were taken out whole and placed on a special plate.

At this time, there is only puffer fish skin and meat that can be eaten directly on the board, and the remaining process is to clean the blood, remove the residual poison, and then put the meat on the plate.

The No. 3 examiner looked at the time, and Tang Yunfei's entire process of killing fish took less than a minute, which can be called accurate, brisk, and skilled as a master who has been working for more than ten years.

Seeing this, the No. 3 examiner was relieved not to continue to watch Tang Yunfei's next operation, and switched the picture in front of him to Fang Yu's small kitchen.

Under the surveillance camera, Fang Yu was cutting meat, and there were already two piles of cut ingredients in the preparation tray in front of him.

"Huh?"

The No. 3 examiner looked at the ingredients in front of Fang Yu strangely.

fungus, lean meat, magnolia slices, and a small jar that I don't know what to hold.

"Heh, is this to make fried shredded pork? No, it shouldn't be that simple. ”

Examiner No. 3 adjusted the surveillance camera, zoomed in on the picture, looked at the ingredients carefully, and muttered:

"This meat shape is pork loin eyebrow meat, look at this delicate fiber texture, well, it may also be 'fragrant pig' or 'black pig'."

"The fungus is very beautiful, the color is black and bright, the back is gray and neat, there are no fist ears and flowing ears, and the quality is first-class."

"Magnolia slices are white and smooth, thick and tender, and have close pitches, which should be the 'winter slices' in the four products of 'Baojian', 'Winter Slices', 'Peach Slices', and 'Spring Flowers'. Wonder why he doesn't use the best 'treasure tip'? ”

"What is in this little jar, is it kimchi or old wine, or sake lees? If this guy is from the Wen family, it must be sake lees. ”

"It's really strange, although the materials used by this kid are all first-class, but there is nothing special, should he really just make a plate of fried shredded pork for us to judge.

Should I say he was courageous, or was he a newborn calf? Didn't the old friends of the Yellow Gate remind him before?

Haha, funny lad, hopefully our comments won't blow him to the point of completely losing his confidence as a chef. ”

Just as Fang Yu's mysterious ingredients aroused the interest of the No. 3 examiner, the No. 5 examiner was carefully watching the third candidate, the Wen family disciple with the least information and the least favored.

If Fang Yu could see the screen in front of the No. 5 examiner, he would definitely point at the busy person on the screen and exclaim, "So could it be him?" ”