Kobayashi Motobin silently adjusted his mentality, took a bunch of rice from the food rack with the most pious attitude, poured it like a basin, and specially looked for the mineral water asked by the hotel to clean it up.

Washing rice with mineral water is really extravagant.

But this is Kobayashi Motohama, for sushi, for Japanese food, and for the faith in his heart, he also fights!

Washing rice, rubbing rice, pouring water, changing water, washing rice, frustrating rice...... This cycle is not stopped until the whole rice washing water is still as clear as new after being poured down.

At this time, nearly ten minutes have passed, which is many times slower than the rice washing program that ordinary families can get in one minute.

However, just like this, Kobayashi Motohama's heart was also dissatisfied. As for the reasons for dissatisfaction, there are two main points, one is the problem of rice, it is not the rice produced somewhere in Tohoku Japan as he thinks, so the material is actually not up to standard. The second is the processing of rice, as mentioned above, the rice of normal sushi rice should be washed and stored to dry, and it will not be used again until more than ten hours later, and it will be used to stew rice.

But obviously, now that he only has an hour of competition time, he is not allowed to have such extravagant behavior, so not only can he not force the rice, but even the water he can only choose the mineral water produced by the nearby manufacturers with the qualified water quality in his heart to wash the rice, which is why he is specifically looking for the hotel to ask for water.

Because he didn't think he could cook the rice he wanted with tap water.

Then Kobayashi Motohama put the rice in the pot and began to make the meat part.

This time, Kobayashi Motohama has prepared a 'multiplier', a combination of various sushi combinations, so there is also a wide selection of meat ingredients, not to mention common sushi fish such as salmon and tuna, but also octopus, prawns, and squid.

However, the latter is too difficult to deal with - especially the octopus, which needs to be used for several hours before use, so in order to rush the trick, he had to choose the tentacles of the octopus and squid, and rub off a special mucosa attached to them through high-frequency frustration, and make the tentacles of the octopus and squid taste more delicious.

This is a 'kung fu' job, which cannot be completed without a certain amount of time, just like rice processing.

So for a while, except for the chef who really loves sushi and pays more attention to Kobayashi Motohama, the rest of the chefs and critics have set their eyes on Chen Hu, and then gradually showed a look of surprise on their faces.

The reason is very simple, Chen Hu was actually cutting the ice, the knife light flew, and the large pieces of ice were separated from the ice cubes of the big pack, and Chen Hu put them aside for other use.

Then he changed to a different kind of knife work, like the most skilled ice sculptor, carving on the ice that already had a large mold.

Detritus flew everywhere, and soon a faint prototype appeared—a mountain! a lofty iceberg with thousands of blades!

At the foot of the mountain, there are deer, birds, snakes, leopards with vivid postures, leopards chasing deer and fleeing, birds flying and snakes hissing, looking very vivid.

Especially against the backdrop of the faint cold mist emitted by the ice cube itself, the whole ice carving animal seems to come to life and is ready to move.

However, that's not all, in the middle of the iceberg, tigers, wolves, bears, and monkeys also appear in it.

After that, there is the dance of dragons and phoenixes, occupying the upper part of the entire iceberg.

Not to mention anything else, this pair of icebergs carved with kitchen knives alone is an extremely precious and high-grade work of art, and if it is taken out for auction, it can also be exchanged for millions of yen in income, so that Chen Hu will not worry about eating and drinking for the rest of his life.

Then Chen Hu took the leftovers that were standing next to him, and the kitchen knife in his hand moved again, cutting off a thin piece of centimeter thick like cutting vegetables, and then cutting it until the ice was transformed into a kitchen knife-like shape, and then he stopped at an embarrassing point, and then turned his head to process another piece of ice until he made an ice kitchen knife again.

Then Chen Hu put down the normal kitchen knife and found the meat ingredient to make sushi - sea bream, scraped off the fish phosphorus, peeled off the skin of the clothes, removed the fish bones, changed hands to hold the ice kitchen knife made of pure ice, held the knife in one hand and the fish meat in the other, and cut it with a fast brush.

In an instant, I saw Chen Hu's arm turn into a shadow, a piece of thin as a cicada's wings, and the fish fillets that were almost invisible without paying attention flew out of the fish meat, and fell on the iceberg of the beasts under an invisible force, one by one like dragon phosphorus, covering the surface of the entire iceberg.

Then Chen Hu threw away the skate blade in his hand, turned around and took all kinds of spices to quickly make a special secret sauce, splashed the secret sauce on the fish fillets covered on the iceberg with a special method, and finally sprinkled a little residue from the top of the iceberg, and the main sushi was completed.

It is nothing else, it is the classic sushi dish performed by the Seven Star Sword Rennes in the Chinese small master - Fierce Ice Fresh Sea Bream!

The most pertinent answer that Chen Hu could think of that could be perfectly reproduced with his cooking skills.

The iceberg is beautiful and fantastic, like a work of art against the backdrop of the light, exuding a glimmer of light that I don't know whether it is natural or reflected.

"My work is finished, and I asked a few judges to taste it. Chen Hu pushed the Iced Sea Bream Mountain to the center of the field, near the judges' bench, and invited the judges who were surprised by his craftsmanship.

As for Kobayashi Motohama, he didn't pay attention to the outside information at all, still rubbing his tentacles there, waiting for the rice to cool down.

Sushi rice does not mean that you can use it directly after cooking, it also needs to be cooled until the temperature is close to the body temperature but slightly lower than the body temperature.

"It's an amazing work, and if I hadn't seen it with my own eyes, I couldn't believe that someone could make such a sushi dish in such a short period of time. Master Chen, admire, admire!" Anthony, as one of the main judges, did not care that there was another chef in the field, got up and walked out of the judges' seat, and gave Chen Hu a thumbs up with an admiring face.

"And this knife is so subtle that it is impossible to imagine that it was actually made by a chef, and that it was only a kitchen knife. I think that if the ice sculptors knew about it, it would be enough to make them commit suicide in shame. There is no comparison, there is no comparison. ”

"Meilun's beautiful and fantastic cooking!"

"It's so beautiful!"

The other Japanese judges also did not hesitate to praise it. The master from China was speechless, but just patted Chen Hu's shoulder with admiration on his face, and even said "good"! It can be seen that he was excited in his heart at this time.

There's really nothing more visible than that.

"Guys, please move your chopsticks. With a reserved and confident smile on his face, Chen Hu accepted everyone's words of praise and then staggered his body and stretched out his arms to invite.

"Okay, let's get a taste of what this amazing-looking piece tastes like!" the judges looked forward to it.