"Then the two players are in place, I announce that the event will be changed to fish and rice, the time limit is three hours, and now the game has officially begun!"

As soon as Kawashima Rei's words fell, Guan Shouping immediately took action, after all, it was the topic he proposed, and he had obviously been prepared for it.

On the other hand, Lin Douge was leaning on the cooking table and drinking unhurriedly, and his leisurely appearance made people want to beat him, provided that you could beat him.

After Guan Shouping asked for the ingredients, he first started cooking rice as soon as possible, and the rice used for cooking rice was brought by himself and had been soaked for several hours in advance.

After pouring in the actuarial amount of water and cooking the rice on the fire, he poured rice vinegar, red vinegar, sugar and salt into another pot, stirred it with a piece of kelp, put it on low heat, slowly heated, and continued to stir until the sugar and salt dissolved.

And Lin Douge also decided to make the dishes, but when he asked the staff for the ingredients, there was a little accident, because he wanted a kind of rice called small farmer sticky, which was not in the other party's inventory, and it would take at least five or six hours to transfer it from other warehouses, and by that time the competition was over.

"Then I'll have to use other rice instead" Lin Douge was not worried about not using the right ingredients, after all, his cooking skills could fill the gap.

But he doesn't care, but someone is anxious for him.

"No! I don't want substitutes, I want to eat the best! Ann, arrange someone for me immediately, and bring the rice that Chef Lin needs" Nagi Nagi looked more anxious than anyone else, and ordered Ann, who was standing behind him.

"Yes! Special Adult! Ann hurriedly agreed, then took out a mobile phone and called, and after a few words on the other side of the microphone, he hung up the phone and said to Nagi Shinaki:

"Grand, the rice will be delivered in 30 minutes"

"It's too slow! Can't you hurry up?! Nagi was still very dissatisfied with this time, and asked urgingly.

“… It's been rushed to the highest level," Ann replied with a bowed head.

"Humph! It made me wait so much more time to enjoy Chef Lin's food, it seems that WGO's operation in this area still needs to be strengthened."

"Yes, when I go back, I will make improvements and adjustments to the departments of the relevant parties"

"Hmm~" After Nagi Managi replied solemnly, he turned his head to Lin Daoge with a flattering smile and said:

"Chef Lin, don't worry, the rice you need will be delivered on time in 30 minutes, which shouldn't affect the level of cooking."

“… Then I'll wait for your rice a little longer" Since someone can deliver the rice he needs, Lin Douge doesn't have to spend that effort to make up for the flaws in the rice, and saves a little effort, so he continues to sit on the cooking table and drink his wine leisurely.

Guan Shouping on the opposite side looked at this scene, hating itchy, thinking that the other party would not be able to use the most suitable rice, and would make up a little gap.

I didn't expect it to be the hateful female cousin of Nagi Shinaki, who actually helped the other party find the ingredients, which is really ku so (hateful).

Guan Shouping could only comfort himself, the other party wasted at least 30 minutes, and then lowered his head and continued to process the ingredients.

I saw him take out pieces of top-quality fish, including the top-quality ingredient bluefin tuna, which was also the ingredient he specially brought.

Although there are also bluefin tuna in Yuanyue Academy, the meat quality of each tuna is different, some fish will have a little more fat distribution, some will be a little less, and some are not evenly distributed, so the taste of different fish is not the same, this is what he chose specifically for this game. Fortunately, he was prepared, he felt that he was too cautious before, but now he only felt that he was too prescient, and at the same time, he also hated that he was not prescient enough, because he didn't see that his opponent was so powerful.

With his head down, he used his knife to cut each slice of fish with great concentration, forcing himself to use more strength than usual.

When he had finished processing the fish and the rice was ready, he poured the rice into a large wooden basin and slowly poured in the vinegar he had just prepared.

While gently stirring up the rice, pour in the special vinegar evenly, make sure that each grain of rice can be coated with vinegar, and use it to stir the rice very gently, for fear of crushing the rice, but not too slowly, to maintain the speed, to make sure that the vinegar is absorbed before the rice cools down, because the cooled rice will be difficult to absorb, and the absorption will be uneven.

After the rice is stirred, Guan Shouping sets the wooden basin aside and lets it sit for about 5 minutes to allow the rice inside to absorb the vinegar better.

The reason why rice is served in wooden basins is that vinegar reacts chemically with metal utensils, and other flavors stick to the rice, which can affect the taste of sushi.

While Guan Shouping was waiting, he took out the wasabi and grinded it.

After grinding the wasabi sauce, the rice is ready, and after washing your hands. He pinches an appropriate amount of vinegared rice with his hands, holds a rough shape with one hand, then spreads wasabi, puts the fish fillet, presses the side of the sushi with the four fingers of his left hand, forms an angle with the palm of his hand, and presses the sushi into long strips together, pressing the head of the sushi with the thumb of his left hand, while the index and middle fingers of his right hand are straight and together, squeezing the sushi down. After completing these steps, he rotates the sushi 180 degrees clockwise, presses it again in the same way as before, and finally spreads a layer of soy sauce on the meat to complete a piece of sushi.

Nigiri sushi should be fast and focused, hands should maintain the temperature of the body, and the vinegared rice of sushi should also be kept at the same temperature, because the rice at this temperature tastes the best.

Soon he had three plates of 13 pieces of beautiful sushi each, packed them on ornate rectangular plates, and delivered them to the three judges.

"Please start with the leftmost judge and eat one piece at a time in order."

After saying that, he took a few steps back and watched the judges try the food with expectant eyes.

The judges also knew that to eat sushi, they had to change the color from light to dark, so they all followed his instructions and picked up the first piece of flounder sushi on the left with chopsticks and put it in their mouths.

"After aging the flounder sushi, the fish meat is soft, but the texture is just right, so you can better taste the sweetness concentrated in the fish, and the soy sauce used is also sweet, which is just right to balance with the vinegared rice."

Then there is the second run, alfonsino sushi.

"This alfoni is aged by kombu, and the sweetness is improved, and the alfonsino has more fat, but you raise the temperature of the rice very well, so that the alfoni fat tastes very fragrant."

The third run, small muscle fish sushi.

"The saltiness and sourness are well controlled, and there is no competition between each other, and the soft and glutinous fish meat exudes a unique aroma of small muscle fish."

Fourth, tuna nakedness sushi, the naked body is the red meat on the back, where there is less fat than the other parts.

"The marinated tuna has a strong aroma and tastes glutinous."

The fifth piece is tuna sushi, but it uses meat in the middle of the belly, and there is a lot of fat here.

"The temperature of the rice used this time is higher than that of alfonsino seabream, and the fat melting point of the tuna is low, so the fish has melted slightly, and the mouth is soft and sweet."

Sixth, tuna sushi, this time replaced with snake belly, where the fish, fat and pink meat are stacked on top of each other, which is the fattest part of the whole tuna.

"Fat but not greasy"

The seventh piece, the new cuttlefish sushi, uses a toddler of the cuttlefish.

"Refreshing and moderately sweet"

The eighth run, Chehai old sushi, is the giant shrimp, or Japanese prawn.

"The steamed shrimp body is sweet and sweet, and there is still a little bit of shrimp brain, and the flavor is strong."

The ninth run, sardine sushi.

"The fish is salted with vinegar and salt, and the meat is fresh and soft, and the fat is rich."

The tenth run, Ishigaki shellfish sushi, is also called yellow bird shellfish.

"The taste is refreshing and thick, and it has a seaweed flavor when chewed"

Tenth consistently, horse dung sea urchin sushi.

When the "......" ate here, Chimatari Natsuya and Nagi Senzaemon both stopped, while Nagi Managi vomited after only the first bite, and never moved a bite after that.

"I have to eat the whole food to be complete, so why don't you keep eating it?" Guan Shouping's face was ugly, and he asked the other two judges, but as for Nagi Shinaki, he was directly ignored by him and ignored it.

"Their palate has been captured by Master Doug's food, and only by making more delicious food can they pry open that fortress, but there is no such food in this world," said Saki in the box, cocking her stocking legs and raising her chin proudly.

"So powerful!? It makes me want to eat his food even more, suck it~" Kobayashi Gentian said longingly while wiping his saliva.

"The taste is too light, and we can't get rid of the mark left on our tongue by Chef Hayashi" Nagi Senzaemon finally gave an answer that made Sekishohei fall into despair.

Haha, as soon as it is on the shelves, it is not even allowed to be on the new book list, and it is really not even a recommendation slot haha

(End of chapter)