Erina Nagikiri stood in front of the floor-to-ceiling window, looking enviously at Lin Doug on the field, wondering, why wasn't she the one who could save her mother?

Can you replicate that glowing dish yourself? If she learns how to cook with glow, will her mother come back to her?

These two questions kept swirling in her mind, and no matter how much she thought about it, she could not get an answer, and she could only know it after practice.

But now she can't leave here to practice, because she can't let go of this opportunity to observe and learn carefully so that she can learn this kind of cooking.

There are many students who think the same way as her, including some who like to imitate the most.

But how do they know that every dish made by Douge Lin is actually a very ordinary dish, and the recipes are even more popular, many Chinese people can make them, but only he can sublimate them to the extreme.

Just like a swordsman, the knife in his hand is an ordinary pig-killing knife, but when he is in his hand, he can kill many people with a treasure sword and a sword.

What is great about him is his cooking skills, and it is the essence he has absorbed from life and death from Liangshanbo for more than ten years.

He has a combination of many cooking skills in the dark culinary world, and his talent is outstanding, and the title of the nine-striped dragon is because he has mastered too many stunts.

Without his terrifying cooking skills, no matter how much those students imitated, they would just be painting tigers and not anti-dogs.

I saw Lin Daoge pick up the ingredients sent by the staff, and after a round of selection, he began to cook.

He slapped a few fresh crucian carp on the board, gently stroked the body of the fish with his left hand, and then quickly swung the kitchen knife in his right hand on the fish, the shiny scales flew instantly, the blade slashed through the belly of the fish, the bone chops and internal organs were separated, and the lightning cut through the back, the small spines distributed on the back were cut out, and the kitchen knife was waved again, the head and large bones of the fish were also removed, and finally, each fish was left with only two pieces of fatty fish meat.

He took the fish head and bones to the pot to cook the soup, then picked up the other ingredients and processed them.

The Nakamura helper on the other side, after calming down, quickly thought of what flowers to use to make the food, and after he finished explaining to the staff, he walked to Guan Shouping's side and discussed the work assignment with him.

After the staff brought the ingredients, the two of them got busy in front of the cooking table.

They have a clear division of labor, and for Seki, who is good at sushi, Nakamura asks him to handle the ingredients, while he himself goes to heat the oil and prepare the noodles.

The preparation of the noodle coating is very simple, but it also requires the experience and strength of the chef, and if it is too thin, it will not have a crisp taste, and if it is too thick, it will affect the taste of the food.

But as the Nakamura ganger who is the superman of explosives, it can be said that he is very skilled in the preparation of the mask.

I saw him quickly beat the eggs, remove the egg whites, leaving only the egg yolks, then add ice water to the egg yolks, stir well, sift through, add low-gluten flour, and a pink-green powder, and stir well again.

At the end, he went to see the oil in the pot, and the professional master would drip a little flour into the hot oil to judge the oil temperature by looking at its changes in the oil, but Nakamura had already skipped this step and could directly judge the oil temperature through his eyesight and experience.

Just when he thought that the oil temperature was okay, Guan Shouping next to him handed over an ingredient in a timely manner, which was the monodon shrimp that had been processed, the shrimp head and shrimp shell had been removed, the fibers of the shrimp belly had been cut off, and the shrimp body had also been pressed, making the whole shrimp look long and straight.

Nakamura's helper pinched the shrimp tails with his hands, put the shrimp in the dough coat and rolled evenly, then put them in hot oil and fried them.

The most difficult part of tempura is that when it is ready to be fried, Nakamura relies on his three senses to judge, using vision to see the size of the bubbles that bubble out of the food in the oil; Listen with your sense of hearing, listen to the moisture of the food being fried, the sound it makes when it evaporates; Feel it with your antennae and feel the weight of your chopsticks as you pick up your food.

Over the years, he has relied on these experiences and abilities to earn the title of Superman.

Nakamura picked up the shrimp and put them on the blotting paper, and then Guan Shouping again handed over the processed conger eel, and after he fried the conger eel, he handed the sweetfish, followed by asparagus, shiitake mushrooms, and small eggplant.

Soon, on their side, they finished cooking earlier than Douge Lin.

Nakamura lays a piece of paper on three trays, carefully arranges the freshly fried tempura, and finally puts a plate of pinkish-green fine salt on each plate, and his tempura dish is finished.

With the help of Guan Shouping, he put the three trays in front of the reviewer one by one and said:

"This is my work, cherry blossom tempura, please enjoy"

After saying that, he bowed and stepped back, and the last flower he chose was like the name of his cuisine, Sakura.

A kind of island country has planted trees everywhere, many people think of neon, will be the first to think of this flower, it is in a year, only in the spring of March and April, just one or two months of flowering, blooming fast and falling fast, but neon people like it this kind of instant blooming growth period, thinking that this is the embodiment of the spirit of bushido.

It's autumn now.,Fortunately, the food library of the Far Moon School is rich.,Even the cherry blossoms that bloom in the spring.,There are some preserved.。

When Nakamura thought about it, he felt that cherry blossoms were the most suitable flowers to add to his dishes, because the cherry blossoms have a light taste, which will not spoil the taste of the tempura and become a garnish.

"It's cherry blossom salt," said Nagi Senzaemon, looking at the pink-green fine salt in Fluttershy.

"That's right, it's fine salt mixed with cherry blossom powder," Nakamura nodded in response.

"Chef Nakamura's cooking has been completed, so the next step is the review session, please try the judges~!" Rei Kawashima announced with the microphone.

"Wait, Ann, go get me a trash can" When the other two judges picked up their chopsticks and were about to try them, Nagi Shinagiri shouted to stop and ordered his subordinate Ann to bring a clean trash can.

After hearing her words, Nakamura's face darkened, what kind of behavior is this? Did you want to pour it before you even ate his food?

After Nagi Makai brought the trash can, he didn't immediately empty his food into the trash can, just put it beside him, and then signaled that he could start tasting.

This time, there were no more obstacles, and all three judges picked up the tempura, dipped it in the cherry blossom salt, and put it in their mouths to chew.

In an instant, a breath of spring broke out in the mouth, the taste of various fresh ingredients itself was awakened in the mouth, a fresh monodon shrimp, a piece of emerald green asparagus, a lively sweetfish, all impacted their taste buds in the mouth, they seemed to be brought back to spring, when the cherry blossoms are in full bloom, gather together under the cherry blossom trees, while enjoying the cherry blossoms, while enjoying the food.

With a loud crash, the same impulse as Ono Ichiro before, appeared in the field again, and among the undressed figures nearby, only Nagi Nagi was still wearing a kimono, not affected in any way, and even her face changed, facing the trash can next to her, bending over was a violent vomit.

"Gross~... Bad! After vomiting a few times, Nagi Nagi waved his hand and swept Nakamura's food into the trash can, and stretched out his finger to point at Nakamura's helper and scolded him for being unpalatable.

Nakamura's face was black, and he was pointed out in public that it was unpalatable, and he poured the food, which chef could feel good, but he couldn't refute it, because the other party was a world-class top judge, the most authoritative WGO, the highest level judge, and what she said was equivalent to authority.