After helping me prepare the tea for a long time, Ling Yang put all his energy into the dishes he prepared, after all, his opponent was the fourth of the ten masters, this was not a simple character, and he couldn't help but be distracted.

After overheating the tuna, Ling Yang began to prepare other ingredients, which were all kinds of vegetables, including bamboo shoots, shiitake mushrooms, leeks and other four or five kinds of vegetables, chopping these vegetables into minced pieces, and then chopping the tuna meat that had been burned again into minced pieces and stirring them together.

Time passed quickly, and Kuga Teruki's cooking was completed first, but after he served the food, the audience was a little puzzled, because Kuga Teruki is a chef who specializes in Chinese cuisine, but now the food he serves is actually a French dish.

However, for a long time, I Teruki has always been the eighth character of the original ten masters, even if it is not his best Chinese food, nor is it his must-kill spicy taste, but the deliciousness still makes the three judges fall into intoxication.

And after the meal was just tasted, the time for cooking didn't come at all, and at this time, everyone's cooking was over, and it was really neat, but this also caused the people behind to line up one by one to wait for review.

After the long I Teruki is Kobayashi Gentian, the theme of her and Nagijima Fusuke is chili, but the dishes she serves, you can only see chili peppers, and the crocodile meat she prepared earlier has not known where it has gone, and behind her, Nzukijima Fusuke, the ramen served looks light, and the chili pepper as the theme has disappeared, and both of them use a lot of chili peppers in their cooking, and now they have formed two extremes, which is incredible.

Si Yingshi's dishes are neatly arranged on a plate like a four-leaf clover, and according to him, he says that it is a gradient sauce puree using four kinds of green tea. Soup', but what looks like a solid thing is really soup? Saito Shoaki's cuisine is not a little surprising is sushi, but he made a bite-sized kind of small jade red jade sushi, which is very delicate and beautiful, and the last is Ling Yang's cuisine, his cuisine is just served on a plate with a lid, and it is not separated, because there is a lid, and I don't know what it is.

In the end, the three judges spoke at the same time, asking them to serve all the dishes, and they tasted them together, and they said that this tasting method could be done, since they could do it, Ling Yang They would not wait with the food, they directly put all the dishes in their hands, and then went down to wait, and Ling Yang's food was also opened after it was delivered, revealing a long line of spring rolls, yes, spring rolls.

Saito Shoaki's "Kotama Red Jade Sushi", Tsuneshi Saito's "Four Green Tea Gradient Sauce Puree. Soup", "African Ramen" by Fusuke Megijima, "French-sweet and sour tenderloin" by Kuga Teriki, "Spicy crocodile meat" by Kobayashi Gentian, and "Spring Rolls" by Ling Yang all tasted them one by one.

What intoxicated them the most was Si Yingshi and Ling Yang's cuisine, when they tasted Si Yingshi's soup and Ling Yang's spring rolls, they were directly and completely immersed in the taste, as if nothing was going on around them.

And when the results came out, everyone was dumbfounded, for a long time I was in the light of Ji VS Si Yingshi, Si Yingshi won; Female Kijima Fusuke VS Kobayashi Gentian, Kobayashi Gentian wins; Saito Soaki VS Kohei Lingyang, Kohei Lingyang victory!!

The first two results can be said to be expected, after all, they are the first and second seats of the Ten Masters, and the third duel is a little intriguing, it will be Ling Yang who wins.

An looked at Si Yingshi and said: "This gradient sauce puree of four green teas - soup is really outstanding, tea leaves are mixed with the best vegetables, mushrooms, soybeans and other four kinds of sauce puree, intertwined into a dish, brown rice tea with chickpeas, gyokuro with artichokes, brick tea with Pulcini shiitake mushrooms, dark steamed brick tea with white asparagus,"

"The chickpeas are boiled, the artichokes and asparagus are sorted and sliced, fried in cream, lightly cooked, green tea is added separately, pureed with a food processor, and finally seasoned with cream, pepper and salt, decorating the city with fish balls, the taste of green tea, and the graceful sauce puree that elegantly overrides it, and it's done,"

"When I tasted Mr. Kuga's dish, I thought that the winner would be his green tea black sweet and sour tenderloin, however, Mr. Si's dish hides the impact of that dish, and when I taste it with this cappuccino soup, the gradual change of color becomes deeper, gathering the flavors of the four tea leaves that are highlighted by each of them, and combining them softly, and Mr. Kuga's presumably, the level of the combination is even better!"

"Hehe, I didn't defeat you today, but I will never give up like this, Senior Si!!" After a long time of being low for a while, I was directly reading and declaring war on Si Yingshi.

"So, I don't know what is the difference between my Xiaoyu Hongyu Sushi and Kohei Lingyang's cuisine? I've been immersed in the way of sushi for more than ten years, and I don't believe I'm going to lose to him. Saito looked at the three judges and asked, "And with what he does, it's impossible to preserve the most delicious umami flavor of tuna." ”

"This one...... You eat your food, you eat his food, and you understand! Charlem said as he looked at Saito.

Hearing this, Saito first tasted his own small jade red jade sushi, and there was no problem with defending his own small red jade sushi, and then he turned to taste Ling Yang's spring rolls.

"Click"

The fried golden crispy shell was bitten off at once, and after Saito Shimeiki refused twice, his face suddenly changed: "Impossible, how is this possible, how did you do it, this ...... This tuna seems to be alive, and if you do that, the delicate delicacy of the tuna meat will be lost, how did you preserve it? ”

Facing Saito's questioning, Ling Yang said generously: "Senior Saito, although sushi can indeed bring out the umami of this fresh tuna, but I don't know how to make sushi, even if I can make sushi, I believe it will not be comparable to your more than ten years of immersion in sushi, so I thought of another way to retain and express the deliciousness of this tuna." ”