"In fact, when choosing fish, there are some things hidden, and among the salmon in the pond, there are not only migratory Atlantic salmon that have been farmed at different times, but also farmed land-sealed Atlantic salmon, and a small number of wild Atlantic salmon! The small amount of wild Atlantic salmon was deliberately put in by the competition team. The president of the Qinzhou Cuisine Association said.

"What! With such a big pool, and only one chance, how can you tell the difference between different salmon! Many challengers only reacted when they heard this.

"I actually found out about this when I was choosing fish, but I didn't pick the salmon I wanted at a chance." A handful of seasoned challengers weren't so excited.

The president of the Qinzhou Cuisine Association signaled to be quiet after hearing the noisy sound, and continued: "Zhaidao is really the first to choose a fish, and the fish he chose is the wild Atlantic salmon!" And the fifteen-pound wild Atlantic salmon is also in the best state of flesh. ”

Hearing this, most of the challengers knew that they had failed, and they had lost from the start.

"The salmon sashimi that is also treated with the thick cut method is also its brilliance, after the thick cut, the fat is rich, and the taste is more delicate, and many later people have also used the thick cutting method, but they do not take into account the meat quality of the salmon." The president of the Qinzhou Cuisine Association continued.

"Of course, Saitoma is also from the island country of Toei, so it's understandable that he is familiar with the characteristics of seafood, and he only makes sashimi, so you don't have to be frustrated by this, and I hope you can go further and further in your respective fields." The president of the Qinzhou Cuisine Association said.

"Thank you, President!" The failed challengers thanked the president and left, originally they only came to show their faces, but now they heard the encouragement of the president of the Qinzhou Cuisine Association, and it was worth the trip.

After listening to these words of the president of the Qinzhou Cuisine Association, Zhang Mingchuan felt that even if he was on his own, he might not be much better than other challengers, because he also did not understand the nuances of different salmon.

"Next up is the second round: sea urchins! Considering that it is the season when sea urchins are the fattest, a new requirement has been added to the sea urchin sashimi of the competition, which requires separating the membrane blood vessels wrapped in sea urchin yellow and peeling off the sea urchin yellow one by one. The moderator announced the rules.

"The shell of the sea urchin is already hard, and if you don't pay attention to it when the shell is broken, it will hurt the integrity of the sea urchin yellow, and when the internal organs are mixed with the sea urchin yellow, it will cause the fishy smell of the sea urchin yellow to increase. Now I still have to peel off the sea urchin yellow one by one, how is this possible. More than a dozen challengers who chose sea urchin as an ingredient thought to themselves.

"Sea urchin steamed eggs are my specialty, I chose sea urchin sashimi, precisely because I believe that my understanding of sea urchin will never lose to Saito Maya, and now a rule has suddenly been added, so let's see who is more detailed." As a 40-year-old chef, Ho Hyo-wang runs a seafood restaurant in Huanglong County, and his signature dish is steamed eggs with sea urchin, so he is full of confidence even if he adds new requirements this time.

There was not much surprise on his face after hearing the new request, the same confidence, the same speed, the five sea urchins were quickly fished out by him.

This time, the challengers seemed to have learned the lessons of everyone just now, and they all followed closely to fish out the sea urchins, and they did not lag behind Saito Manya, and almost everyone returned to the competition site at the same time.

Seeing this scene, the five people on the main judge's seat nodded with satisfaction.

Don't look at the sea urchin is not big, but the internal tissue structure is also very complex, there are countless blood vessels connected between the soft internal organs and the sea urchin yellow, breaking the hard sea urchin shell is only the first step, taking out the internal organs to keep the sea urchin yellow from its pollution, it is a test of a chef's carefulness.

Purple sea urchin sea urchin yellow is orange-yellow, the surface is grainy and clear, after removing the internal organs, only the five-petal sea urchin yellow attached to the body wall is left, and each petal is about the size of a little finger.

Instead of digging out the sea urchin yellow with a spoon like other challengers, Saidao Shinya used the Qinglin in his hand to cut through the sea urchin wall, he held the fully exposed sea urchin yellow in his hand, and waved Qinglin again, and the invisible film was easily cut in this way, without even cutting a grain of sea urchin yellow.

Without the shackles of the membrane, the sea urchin yellow slid into the ice water below from the hands of Saito Shinya, and the sea urchin yellow after the ice water became more distinct.

"I'm done, please judge and taste." Shinya Saidao signaled that he was done.

The orange-yellow sea urchin yellow was piled up into a handful by Saidao Shinya, and it was sent to the judges without any seasoning.

This behavior not only puzzled the judges, but also the challengers who were preparing the seasoning.

"No matter how delicious the fresh sea urchin is, without the stimulation and foil of the seasoning, there will always be a loss of taste, he is still too arrogant." The challengers thought about it, and the movements in their hands also accelerated, as if they had already completed the victory in front of them.

"On the palate, it's light, sweet, with a natural hint of the ocean, and it's light and silky, so it's delicious." After the five judges tasted it, they found it unexpectedly delicious.

"Saidao Maya, although this sea urchin yellow doesn't seem to have any seasoning, I still ate something unusual from it, tell me how you made it." After eating all the contestants' sea urchins, the president of the Qinzhou Cuisine Association asked Saidao Shinya.

"Yes! Because of the new requirement to separate the sea urchin yellow grains, I thought that I could no longer use the ordinary seasoning method, because the sea urchin yellow grains will greatly increase the contact area with the condiment, and in any case, the condiment will overshadow the taste of the sea urchin itself. Saito Shinya explained calmly, and some of the challengers knew what their problems were.

"So I put the mustard in the palm of my hand and added lemon juice to the ice water to complete the seasoning of the sea urchin yellow, making sure that the proportion of the condiment does not overshadow the taste of the sea urchin itself." Saidao Shinya also said his method without reservation, and everyone present was amazed by his meticulous attitude and whimsical cooking methods.

"Hehe, it's a little interesting, but I think you are not the only one who has thought of this matter, and one of the challengers has also noticed this problem and solved it perfectly, King He Xiao, tell me what you did." The president of the Qinzhou Cuisine Association said to He Xiaowang.

"Yes, Senior President, I also considered this problem, but I added diluted seasoning to the sea urchin shell after eating the offal, and only took out the sea urchin yellow after soaking." He Xiaowang was very excited when he heard the president of the Qinzhou Cuisine Association mention his name and knew that he had also succeeded.

"Okay, good, although my Qinzhou is deep inland, but there are still people who have such an understanding of seafood, it's really gratifying, Zhaidao Zhenya, what do you think." The president of the Qinzhou Cuisine Association asked.

"It was a surprise to me, but I don't think he made any better sea urchin sashimi than mine, so let's go to the finals." Zhai Dao Zhen also said to King He Xiao who was not far away.

"Congratulations to He Xiaowang from Baishui Building for passing the challenge and entering the final round. The ingredient for the third contest below is sea bream! The host announced the start of the next game.

There are a total of ten kinds of ingredients, and Saito Shinya has also participated in ten competitions in a row, and the challengers who originally had more than 100 special chefs have now been screened by the challenge, and only five challengers have entered the finals!

They are He Xiaowang of Baishuilou in the sea urchin competition, Liu Weijian of Duyanglou in the Chibei competition, Xu Yunzhen of Fenglingdu in the yellow anchovy competition, Gu Jiatian of the Chuanchuan Building in the Australian lobster competition, and Hui Xiqing of the fish stream in the puffer fish competition.

These five challengers can be said to be one of the best seafood chefs in the whole of Qinzhou, and if these five people can't defeat Saidao Maya, then it will represent the defeat of the entire Qinzhou.

"More than I expected." Saito Shinya sat in the lounge and muttered to himself, and the middle-aged man next to him nodded again and again.

"None of them are any match for Saidao-kun. If it weren't for Zhai Daojun's non-stop competition for ten consecutive games, so that the people behind him would have a chance to take advantage of it, it is estimated that even the three of them would not have been able to pass," the middle-aged man said seriously.

"What if we give them one more chance, it's just a matter of facing defeat later." The middle-aged man continued.

"Then I invite all the players to play, and then I will announce the rules of the finals." The president of the Qinzhou Cuisine Association said.