A burst of brilliance flashed in Gu Bai's eyes, he clenched the kitchen knife, and the world of the kitchen slowly unfolded.

The cold wind and slight winter have just passed, and everything is still a little sleepy, a continuous spring rain falls, and the rising smoke takes away the last chill, and the dust and tiredness wash away with the raindrops, disappearing into the rain.

The rain stopped, the wind brought warmth, Mt. Fuji was full of cherry blossoms, thousands of flowers bloomed, and the sweet smell of cherry blossoms spread in the air like flower wine, making visitors to Hanami drunk...

Is this your world, Gu Bai. After Seiichiro and Gu Bai resonated with Chef Xin, he stood aside, looking at Gu Bai cooking in the world of Chef Xin, not knowing how to explain the scene in front of him.

Around Gu Bai's kitchen heart world, the clouds are deep and nowhere to go. At this moment, the two of them are standing at the top of the mountain, the cherry blossoms scattered in the sky, the snowy scenery of Mount Fuji, and the cherry blossoms follow each other all the way. It's not so much the cherry blossom snow on Mt. Fuji as it is a mountain in the cherry blossom snow world.

Seiichiro also had a trace of drunkenness in his heart at this time, and even wanted to take Chuangzhen and her, lie down on this red and fragrant snow-capped mountain, and feel the praise of cherry blossoms.

Gu Bai took half of the cherry blossom shrimp from the pot, chopped it into cubes and poured it into a wooden bowl, put in the salted cherry blossoms, mashed them, mixed well, and then added the half-cooked rice grains to the rice cooker and began to stir-fry.

The cooking rice with cherry blossom shrimp and cherry blossom crushed as the filling, plus his own special rice, the color and fragrance entered the mouth and nose, Gu Bai bowed slightly, such a taste is still a little lacking.

I said before that since the food can be written in an article that is fascinating, then this 'Sakura Shrimp and Wild Mushroom Cooking Rice' must be done, transforming the poem into the artistic conception of the cuisine, becoming a line, and running through the entire cooking process and the final product.

Gu Bai had a faint realization in his heart, his kitchen world was open to a door, a door carved by countless sages.

There are bamboo pens and flowers on the door, Jiang Xuehan Bell, Su Yue Liu Pan, Feng Changming, and Jian Changsheng...

The heart is poetic, the hand has a kitchen knife, only this world, all things are immortal.

This is Gu Bai's kitchen heart.

Gu Bai's eyes were more solemn, he boiled the mushrooms with water, and then took them out, only going to the upper half, and then took out the level of the afternoon knife work, and cut the mushrooms into dices about the size of rice grains.

Because of the resonance with Gu Bai's kitchen heart, Seiichiro stood in the world of kitchen heart and silently observed Gu Bai's cooking. Seeing the kitchen knife in Gu Bai's hand, it seemed to trigger the breath of the kitchen world at this moment.

Sakura Snow stroked the blade of the knife, a fast, accurate, and coherent cutting knife, Seiichiro looked at every detail, and said softly, "Such a knife worker has already entered the country, and the 'quasi' knife work is extremely intentional, not even beyond the scope covered by 'quasi', 12 years old, even if I can't do it, can I say that this era can see the legendary 'fast' realm on Gu Bai's body..."

After 5 minutes, Gu Bai turned on the rice cooker, looked at the state in the pot, and then added the shiitake mushrooms that had been processed just now. Then a scene that surprised Seiichiro appeared, if he was not mistaken, Gu Bai added cold weather powder to the water, how could he use this thing in cooking.

Kanten is essentially agar, but it is called "Kanten" in Japan, and it is rich in dietary fiber, high in protein, low in calories, and is a healthy food. In recent years, people have begun to pay attention to controlling calorie intake, and it has also been noticed that dietary fiber can effectively reduce blood sugar and blood cholesterol levels.

Seiichiro felt unbelievable that Gu Bai would use Hantian in cooking, so he cheered up and looked at it carefully.

Gu Bai put in cold day powder and white sugar after the water boiled, and then let it cool. When it cooled, Gu Bai took some cherry blossoms, soaked them in rice wine, and made a round mold according to the size of the bowl. Pour in the general cold day liquid first, add the soaked cherry blossoms, cover it and add the cold weather liquid with labor pain until the mold is round and full.

Seiichiro looked at this operation, and a dim sum method came to mind, cooking rice with dim sum? Or something else.

But then Gu Bai's hands began to move again.

If he thought that this dish would be accompanied by some dim sum, now Seiichiro completely denies this idea, because Gu Bai began to make something like another dim sum, and it is very unrealistic to pair one dish with two dim sum.

Gu Bai beat the strawberries and cheese together into a juice, mixed and whipped them into a creamy shape, mixed well, put them into a sandwich bag, and refrigerated them in the refrigerator. Also refrigerated is the cold day snack that was made before.

Then Gu Bai looked up at the time, the key to this dish had been completed, and only the final blend was needed.

'Sakura shrimp and mushroom cooked' is a fantastical idea. Although the cooking technique is guaranteed, there are many places where you can see the shadow of desserts.

For example, Gu Bai used to make it in cold weather, which is actually a traditional Japanese snack practice 'Shuixin Xuan Cake', which is as transparent as a crystal ball, and the taste of "Shuixin Xuan Cake" melts in your mouth. Of course, in order to create an artistic conception, as well as to fit with 'Sakura Shrimp Wild Mushroom Cooking Rice', Gu Bai made a lot of changes.

It's a bit of a long wait, but the cooking is always stuffy, and it's just right to keep your secret weapon cold.

And if you take a closer look at the kitchen world in front of you, fortunately it is not the same as the Shura world in the afternoon. Gu Bai took a breath and turned around to see Mr. Seiichiro. I remembered that because of the resonance, in the kitchen of Kohei Restaurant, the two of them can be together in the kitchen world.

"Mr. Seiichiro?" Gu Bai tried to speak, the last time he was in the world of 'Thousand Hearts', he couldn't communicate. This time, I changed myself to start the world of cooking, and I don't know if Mr. Seiichiro can respond.

"I can hear it" Seiichiro saw this free time, Gu Bai turned around to communicate with himself, and also replied.

"Why couldn't I speak in the 'Thousand Hearts' world before" Gu Bai was surprised when he heard Mr. Seiichiro's voice.

"This is the first time you've opened up the world of Chef's Heart, right? The Shura world in the afternoon is a different story, in the Shura world, the master of the kitchen heart world is absolutely closed and concentrated, and it is impossible to allow anyone to come into contact with the Shura world. Seiichiro put his hands on his chest and looked at Gu Bai and said.

"Is this what the world of the kitchen really looks like? Everyone's kitchen world is different? "Gu Bai is on the top of Mount Fuji, surrounded by clouds and mist, and the cherry blossoms and snow are all over the sky, which is so beautiful.

"Gu Bai, let me ask you a question first, have you ever been to Mount Fuji?" Seiichiro looked around at Gu Bai's kitchen world and asked.

"No" Gu Bai replied truthfully, in fact, he was in the original world, and he and his parents had been there. But there is no such thing in the halberd world, and when I go, it is impossible to have such a dream-like scene, and the cherry blossoms are not much blooming...

Hearing Gu Bai's answer, Seiichiro was silent for a while, then looked up and said, "As far as I know, the world of kitchen is generally a fixed scene, and it is usually the place where chefs are most accustomed to and can feel comfortable. For example, the kitchen of one's own home, or the scene in the depths of one's heart, or the world environment that evolves according to the characteristics of the chef's heart. But your kitchen is counting the Shura world, and it's completely different from now, so that's why I asked you that question. Your answer also validates my thoughts. ”