Jun Yixie sniffed and smelled the wafting rice fragrance, mixed with other fragrances. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

"Well, in the base of the pot, there are carrots, apples, bananas...... He's going to cook these ingredients until they're thick and paste, and then make them into risotto. ”

……

Zone B!

Here, too, there is an empty chair, and the judges of the "big shots" are curious about who hasn't arrived.

Jun Yizheng is slow and slow, from Area A, to Area B.

Who knows, in the preliminaries of the tense and hot autumn trials, there is such a good guy as Jun Yixi.

Neither the audience sitting in the seats, nor the nervous, pots and pans who are busy, as judges, do not yet have the appearance of a judge, wandering around.

It is estimated that only the Demon King of Food, Nagi Sen Saemon, personally invited, is known as the King of Gourmet Immortals, and he has such power and face.

"Oh roar, is this girl called Megumi Tadoko?"

Jun Yixie saw a girl with two braids and dark blue hair.

It looks a little clumsy and seems to be very nervous, but the temperament is very simple, but it gives people a cute feeling.

She was busy grinding something with a stone mortar, but before she could make two or three clicks, she slammed the powder in the stone mortar and sprinkled it on the table.

Jun Yixie's gaze moved elsewhere again.

"Oh, the original soup is made from beef shin bones and chicken bones, and he seems to have roasted it in the microwave before simmering the soup."

Jun Yixie thought of the world of the Chinese little masters.

Chef Xiao Shan of the Grand Chef Competition, he is good at using pork bones, beef bones, chicken bones, etc., to brew a thick soup that forms an incomparably thick and strong flavor.

However, unlike the world background of the Chinese master, the spirit of the halberd is located in a modern time and space, with advanced kitchen utensils such as refrigerators, microwave ovens, and ovens.

This is something that is not found in the era of small Chinese masters.

Therefore, depending on the use of kitchen utensils, it is natural that you can make dishes with richer flavors and more variety.

"Is this pale yellow color pasta, and what kind of curry dish is he going to make?"

I saw a blonde boy, holding a half-moon-shaped kitchen knife in both hands, and with a few "brushes", he cut the pasta placed on the cutting board into spaghetti of exactly the same thickness.

The boy opposite him put the round, brightly colored tomatoes at the bottom of the pot, and he didn't know what to do.

There is also a girl who has a grudge against ducks, and the ingredients for cooking from beginning to end are inseparable from ducks, and even the spices used in curry are stir-fried with "duck fat".

Another chef named Nagi Alice, when he saw her cooking utensils, Jun Yixie realized what "modern cuisine" is.

"Blast freezers, centrifugal separators, this ...... What the hell is she going to cook, are you sure it's not a science experiment? ”

The corners of Jun Yixie's mouth twitched slightly, and at the same time, he was extremely curious about Alice's movements, looking forward to the dishes she made.

"The first thing you need to consider when making curry dishes is to stir-fry the spices in oil."

"Theoretically, oil and heat should be used to make the fragrance volatilize the essential oil components, thus eliciting the fragrance ......"

Jun Yixie touched his chin and thought, these chefs, their methods can be described as unique, which arouses the sense of expectation of diners.

Immediately, a female chef named Miyoko Hojo attracted the attention of Jun Yixi.

Of course, it is not only because of the beautiful face, the tight-fitting rose cheongsam, and the proudly erect twin peaks, but also the round and plump buttocks that attracted Jun Yixie's attention.

What's more, it is Miyoko Hojo who is a master of Chinese cuisine, which makes Jun Yixie pay a little more attention.

After seeing Italian curry dishes, Indian curry dishes, Japanese curry dishes, etc., are you finally going to see Chinese-style curry dishes?

"Brush Brush ......"

Miyoko Hojo held the spoon in one hand and grabbed the Chinese big iron pot with the other, and with that slender arm, she was easy and skillful, and easily picked up and shook the large iron pot in more than a dozen catties, stir-frying the spices inside.

When the essential oil that has been thoroughly fried with the spices volatilizes and the aroma is overflowing, Miyoko Hojo adds eggs and rice and continues to stir-fry quickly.

"Is she going to make curry fried rice, through the stir-frying of a large iron pot, so that every grain of rice is evenly heated, and fully exposed to spices, the taste and aroma are perfectly soaked in it."

Jun Yixie knows, don't look at the simple flipping action, there are actually many famous halls in it.

The techniques and skills of turning the pot, as well as the heat, can even be enough for a chef to practice for most of his life.

Tian Sue had a new move, she seemed to be clumsy, holding a kitchen knife, standing in front of a big fish with an ugly face.

"It's ...... Anglerfish! ”

Jun was also stunned.

Don't look at the ugly face of the anglerfish, it doesn't look as good as the sea bream, but it is also a real high-grade ingredient, the meat is rich in gelatin, and the anglerfish liver is delicious, and it is called "foie gras in the sea".

Anglerfish is second only to puffer fish in the eyes of the Japanese, and it was a high-class tribute to the royal family in the Edo period!

"Is she going to use 'hanging cut'? This is quite a clever cooking technique, and it is difficult to do without a certain amount of knife work and specific skills. ”

Jun Yixie remembered Tian Suohui's clumsy appearance before, but she didn't expect that she would use the "hanging cutting" technique in a blink of an eye, which was quite surprising.

Hanging cut, the traditional method of dismantling the anglerfish.

The surface of the anglerfish is covered with a layer of slippery gelatin, which is inconvenient when it is placed on a cutting board, so it is difficult to hook the lower jaw of the fish's mouth and lift it high before cooking.

"Hanging fish in the air and cutting it in very unstable conditions requires a lot of skill."

"The fish that is so difficult to deal with is actually chosen in such an important big scene...... If it fails, hehehe......"

"Ha, what does this crane tail want to do, even if you don't know how thick the sky is, there must be a limit, right?"

In the audience, there was a sigh.

"Hey, maybe someone else has a hand too."

Jun was so evil that he didn't underestimate Tian's benefit, and watched her knife with a bright eye.

I saw that Tian Suohui's eyes were blazing, his knife was sharp, his movements were skillful, there was no mud and water, and even the anglerfish hanging in the air did not move at all.

Cut the fins, cut the jaws, take the intestines, peel the skin, and peel the meat......

After a while, the disintegrated anglerfish was neatly placed in the container!

"Really...... It's unbelievable......"

"How the hell did she do it?"

"It's like a different person, is this still the tail of the crane?"

"Anyway, Fang Cai's hanging cut is really amazing."

Suddenly, the audience's expression was stunned, and then they let out an exclamation!