"This event has been notarized by the Far Moon Eclipse Halberd Association, and the halberd bets of both sides of the game have been confirmed, and now please send players from both sides of the game."

Rei Kawashima stood in the middle of the arena holding a microphone and signaled that the two teams could send out the players.

Lin Doug is the only one on his side, naturally he doesn't need to choose, in that cute student girl, when the words just fell, he had already stepped on, this stage that will soon be completely controlled by him.

The other party didn't let him wait long, and soon sent an old man up, who was the oldest in the opposite lineup.

Seeing that the old man was staggering when he walked, I was really afraid that the old man would suddenly fall to the ground, and then pointed at him and said, "You pushed me."

During this period, the host has been introducing each other, what is more than eighty years old, he has been doing kaiseki cuisine, he is the grandmaster of kaiseki cuisine, he is an old-timer in this industry, in short, a lot of life, just open his mouth to come.

Hearing this, Douglas Lin snored, now it's more than cooking, not about age, more than titles, more than experience or something, you think it's a show draft.

If it weren't for the fact that no one here knew him, he would casually apply for his previous title, and wouldn't it scare these people?

Finally, the old man walked to the cooking table, and the game could begin.

"The players of the two sides of the competition have been in place, the topic of the game is seasonal, the players need to make dishes with seasonal ingredients, the time limit is 3 hours, please serve the dishes before the end of the time, otherwise you will be eliminated with a loss, then, I now announce, the game officially begins~!" After Rei Kawashima said a lot about the game, she also announced the start of the game.

After listening to the content of the competition, Douge Lin immediately scrolled through a large number of seasonal ingredients in his mind, thinking about which one to choose to participate in.

Autumn is the season before winter, so in this season, many animals will eat a lot of food in order to prepare for winter, so that they can gain as much fat as possible, so as to resist cold and hunger in winter.

Therefore, the seasonal ingredients in autumn are generally very fatty.

When Lin Douge was still thinking about what to cook, the old man opposite had already taken action.

Kaiseki itself uses only seasonal ingredients to create menus, emphasizing the sense of the seasons while making the most of the color, aroma, and flavor of the ingredients. Now this competition can be said to be very beneficial to him, so Ono Ichiro quickly chose a suitable dish from his menu for many years.

I saw that after he said a few words to the staff, some ingredients were brought to his cooking table one after another.

As soon as Douge Lin had just thought about what he was going to cook, he told the staff what he needed, then he returned to the cooking table, opened a stove, took out his soldering iron, and put it on the fire to roast.

Many students don't know why he did this, and only those who know what he has done before will think that he is warming up the execution tool.

The three opponents on the opposite side couldn't help but jump when they looked at the soldering iron that was heating.

Ono quickly selected the ingredients he needed from the ingredients he received and began to process them.

And the judges and the audience all saw the seasonal ingredient he chose, matsutake mushrooms. The representative of the neon autumn mountain treasures, the delicious food that you have to eat once in autumn, after the Xiaoxin classmates ate it secretly, they all said that it was the best.

But Ono Ichiro did not deal with matsutake mushrooms as soon as possible, but picked up a grouper, used a sharp knife to remove the sternum, pulled out small spines, removed excess mucus from the epidermis, cut the fish into pieces of appropriate size, and then cut into rows of small knife edges on the surface of the fish, and then put it in the refrigerator for later use.

Don't look at him walking tremblingly, but in the process of picking up the kitchen knife and handling the fish, there is no shaking movement at all.

After processing the grouper, his next step is to put the soaked kombu in a pot and simmer until the water boils, and then remove the kombu.

Then add a certain amount of bonito flakes, turn to high heat, wait for the soup to boil again, use a spoon to clean off the foam on the surface, turn to low heat and cook for a few minutes, then turn off the heat.

After sifting and waiting for it to cool, you get the juice in the Japanese style.

On the other side, Lin Douge has also got his seasonal ingredients, blue crabs.

Many people know that fish, shrimp and crab and other seafood are very fatty in autumn, especially crabs, which have thick meat.

Like the old man, Lin Douge did not deal with the crabs at the first time, but picked up a few chickens that had been processed, put them in a pressure cooker, added water and covered them, and turned on the fire to heat them.

Then he went to deal with the blue crab, only to see him quickly go down a few times, and the blue crab was divided, and even the gills were separated.

Ignoring the exclamations of the audience outside the venue, what can a group of students learn?

Pick up some shrimp and remove the shell, instead of shrimp meat, pick up the shrimp shell and some cut out crab shells, throw them into the hot oil and fry them together, this process is more than ten minutes to fry.

On Onoichiro's side, clean the spinach, put it in salted water, heat and blanch it again, then cross the cold river, pick it up and squeeze out the excess water with your hands, and then cut it into small pieces, then pour in the juice just now and soak it, and put it in the refrigerator to refrigerate.

After putting the spinach away, Ichiro Ono finally picked up the matsutake mushroom, he carefully cut off the bottom of the matsutake mushroom, those parts with dirt, and then gently wiped off the solid stains on the surface of the matsutake with a damp towel.

Cut the matsutake mushrooms into the appropriate size with a kitchen knife and heat them over low heat to release the aroma of the matsutake mushrooms into the soup.

Take out the grouper, sprinkle a small amount of salt, evenly spread a layer of kudzu powder, heat it in hot water at 95 degrees until it is eight ripe, scoop it up and put it in a utensil like a work of art, then take out the spinach in the refrigerator, carefully place it in, and then put the matsutake mushrooms in the soup neatly, and finally gently pour in the remaining soup, put a small piece of lemon zest, cover the bowl, and his dish is finished.

Ono took three bowls of dishes, walked slowly to the judges, put down the bowls and retreated, quietly waiting for the judges to taste the food.

"Chef Ono has finished his menu, so it's time for the judges to review it," Rei Kawashima said loudly with the microphone.

"Mr. Ono, what is the name of this dish?" Chinatari Natsuya didn't do it immediately, but asked Ono Ichiro, her attitude was very modest and respectful, and she didn't have the usual arrogance and arrogance at all, she could see that she respected the old man in front of her very much, after all, the other party was one of the best masters in the neon world.

"My dish is matsutake with grouper," Ono replied with a leisurely face.