Fragrant glutinous bamboo and HN's mountain orchid rice from southern Yunnan are quietly placed on the kitchen counter.

Li Lin was very fortunate to meet Hua Manlou's brother.

This big brother's way is really wild, and Shanlan rice can be obtained in such a short time and transported by air.

First, wash and polish the Shanlan rice to make them softer, and then select 6 sections of pink bamboo, and take a kitchen knife to chop off these sections directly.

Punch holes in the top and put washed mountain orchid rice and some mountain spring water, and then seal the small holes you just made with banana leaves, and then put these aside.

These are all ready, and there is one thing left to prepare.

Li Lin took out a few big pears, and after peeling and removing the core, he began to carve the white pears with a kitchen knife.

Li Lin took a deep breath, and then the kitchen knife slashed at a very fast speed, and after a while, a pear directly turned into a snow-white flower.

Carving is a long-standing technique, and many chefs are able to use simple materials to carve extremely elaborate carvings, even dragons and phoenixes.

And although Li Lin has not been specially trained in this area, Li Lin, who has cut a lot of people, must have nothing to say in terms of knife skills, plus the strengthened brain and coordination ability of the five senses.

Under his knife, a snow-white funnel-shaped flower appeared on the board, as white as snow, as delicate and snow-white as an epiphany, petite and easy to break.

And when this flower appeared on the board, it was not only the people on the scene, but also the people who saw it through live TV and webcast.

They all let out an exclamation, indeed this kind of carving that only Huaxia can play 6 seems a little incredible to these people.

And Li Lin's technique, I'm afraid that even a veteran of professional carving for decades can't make it in a few hours!

The layman looks at the excitement, the insider looks at the doorway, and the most surprised by Li Lin's wave of technology is not those audiences, nor the judges from neon, but the two Gallic chickens sitting on the judges' seat.

One of them watched with a sluggish expression as Li Lin carved the epiphany at an extremely fast knife speed, and he asked the other companion, "Charlie, can you see the whole process of that person's carving just now?" ”

Although the other was staring closely at the movements of Li Lin's hand, there was a burst of helplessness in his eyes, and he shook his head a little helplessly: "No, I can only keep up with the speed at which he carved the general outline at the beginning, and then I can't make out it at all." ”

"Yes, this is the art of oriental carving, I don't know what he wants to make out of this, I hope our art of plaming can beat this art." Saying that, this person looked at Smith, who was not distracted in the slightest: "It seems that Smith has really encountered a strong enemy this time." ”

Two hours had passed, and the moonlight on the dome between the moon and the sky had come to an end.

Smith, who had blocked out all external information, had already prepared the sauce, and the foie gras had been marinated.

Take out the slices, sprinkle the sliced foie gras with black pepper and salt and bake them in the oven.

Put the salad oil in the pan and wait until the oil is ready to cook and fry the foie gras, which Smith skillfully cooks until the foie gras is golden brown.

After that, put the foie gras on a plate, serve with the apple slices that have just been fried with flour, and pour the sauce over them.

Then, put the carrot slices and other vegetables of various colors on the plate to match the colors.

Looks pretty tasty.

Although there was still half an hour before the end of the competition, Smith, who had done all the work, felt that he could serve it.

First, it is best to eat hot, and secondly, Smith wants to be the first to build a strong castle on the taste buds of the judges, if the opponent's dish does not have enough impact, even if his dish is indeed somewhat superior to Smith, Smith believes that the other party will not be able to satisfy the judges.

Setting up the cutlery was also an art to France, and Smith took twenty minutes to set the cutlery before bringing it to the judges' table.

Smith bowed to the judges and said, "Foie Gras Saute, please." ”

Nagi Senzaemon looked at the dish in front of him with his hands on his chest, and indeed the French art of plating was appreciated.

The golden foie gras poured in the soup is dyed a pale red, like a monarch on a red carpet, and the various side dishes around it are like courtiers reflecting the monarch.

Luxurious and beautiful, in an ancient Chinese saying, it is high-end atmosphere, high-grade, low-key, deep and connotative.

There are three criteria for evaluating a dish at the beginning: color, aroma, and taste.

This is also the basic standard, after which intention, form, and nourishment are added.

Light travels faster than air, so a good visual first sensation when tasting a dish is a good start.

And this plating technique can indeed be called the world's three major cuisines.

If the "color" level is passed, then it is fragrant, and it is the next review link.

The foie gras is still very aromatic because it has just come out of the pot, and the sauce that has just been boiled from various ingredients is poured directly on top of the foie gras, which brings out the fresh aromas of apples and figs, which make the two aromas harmoniously blended together.

Nagi Senzaemon couldn't help but nod at this, at this point, this dish is indeed very good, but the food is for eating and not for seeing, otherwise it is just an ornament, everything needs to be eaten to know the result.

Picking up a knife and fork, he cut off a small piece of foie gras, and dipped it in the sauce to let it absorb the soup to the fullest, and the obvious layering could be seen where it was cut, which was the mark of the spice he applied in the middle, and the golden juice oozed from the gap left behind.

Let's see if applying spice in the middle is a failure or a highlight!

With such curiosity, Nagi Senzaemon put this piece of foie gras into his mouth.

And then......

His eyes widened suddenly, and at the same time, his neatly dressed kimono fell apart, revealing his old and strong figure.

Although the unclear truth of the melon-eating tourists and the audience in front of the TV do not know what is happening.

But these Far Moon Academy students and these perennial food people knew what was going on.

Nagi cut Senzaemon, the placket of his clothes was torn.

This shows that the demon king has a full recognition of the deliciousness of this dish.

"The upper layer has the mellow aroma of wine, the lower layer has the fragrance of figs, and the middle layer of spices becomes a good transition to the soup, which doesn't seem to be a failure! It's like a piece of fine work of art stacked together. "Nagi Senzaemon has a high opinion of this dish.

"You're wrong." Smith was indifferent to this.

And the other judges also spoke highly of the dish.

When the evaluation was over, Smith looked at Li Lin, who was doing the final preparation.

As a star chef, I've built my own sturdy castle.

So let me see! How far can you go.