Naruto Big Foodie

Chapter 1133

Chapter 1133

"This is not the same, Ishikawa." Mr. Aoyama next to him said, "I have tasted his cuisine in the HUB restaurant. Although it is a little different from ours, it can be said that I already know how to enter our field."

"There is such a thing." Mr. Ishikawa said unexpectedly.

"Of course, it's been so long since you went to study in the restaurant over there, Yang Ming will grow up." Mr. Qingshan said with a smile.

"Hey, this knife skill is so good." Suddenly, Xiao Shantao's pupils shrank slightly, because he saw that Yang Ming was already cutting the ingredients, which would definitely use the knife skill

"Haha, Mr. Xiaoshan, I really admire Yang Ming's knife skills. I'm afraid there is no one here who wants to fight against Yang Ming. His knife skills can compare with mine." Mr. Shi Chuan laughed, looking To Yang Ming.

But in an instant, he was speechless, "Qingshan, do you feel anything?"

From Yang Ming's light handling of ingredients, they seemed to feel some kind of magical power. This kind of magical power was what they had been pursuing all their lives.

But the constant pursuit still has no results.

They don't have the slightest direction at all, how to enter that mysterious and unpredictable field.

"Grandmaster-level domain?" Qing Shan frowned, hesitantly asking.

"I don't know, but besides that field, is there any other way to make such a change in Yang Ming's top knife skills?" Mr. Ishikawa frowned. Mr. Ishikawa knew about Yang Ming's original knife skills.

That is a knife skill that can be compared with him.

This kind of knife work has already amazed Mr. Ishikawa, but today's knife work, although not very gorgeous, but from such a simple knife work, Mr. Ishikawa felt something.

It can change the top knife skills.

The inspectors were shocked, and Yang Ming brought them the first shock.

"The cutting is complete." Yang Ming put the cut ingredients into small bowls. These ingredients will be needed at that time.

"Then the next step is to deal with the mussels." Yang Ming picked up the mussels from the washbasin, and held a small kitchen knife in his other hand.

There is something called beard in mussels, which needs to be removed with a kitchen knife.

Otherwise, the taste of the dish will be muddy.

Even if the master-level knife skills are not fully exerted, they can still see the mussels taken out one by one, and then put in another place.

The speed of the kitchen knife is like a phantom.

The handling of the mussels was impeccable.

It was perfect to the extreme. .

"The processing is complete." Yang Ming put down the kitchen knife and looked at the mussels on the other side with a smile.

The main ingredients have been processed.

Now comes the real cooking, transforming the mussels into a perfectly French dish.

Light the stove in front of you, put a pot on it, add butter to the pot, and use the power of temperature to melt the butter.

After the butter melted, Yang Ming added the chopped onion and garlic, combined with the butter, and stir-fried.

Let the aromas of these two ingredients mix with butter to bring out.

"Well, it's almost there." The tip of the nose smelled a faint fragrance, and Yang Ming's divine nose perfectly grasped the most appropriate timing of the ingredients, and then proceeded to the next step of cooking.

Add a small amount of thyme and bay leaves and stir-fry again until the thyme and bay leaves are perfectly matched with the ingredients just now.

"It's this time." Yang Ming looked directly at the other pot.

The inside of this pot can be seen to be very clear, Yang Ming poured the liquid directly into the cooking pot.

And when Yang Ming opened a pot next to it that looked like clear water.

A refreshing surrounding rushed towards the auditorium.

"This is wine, mellow wine."

"I see, such a white liquid can only be white wine."

"But why boil white wine?"

"I'm looking forward to this chef's dishes."

"This chef looks so small, but judging from his cooking skills just now, he is not inferior to other chefs."

Those in the auditorium who were not familiar with Yang Ming all praised and had a deep sense of Yang Ming's ability.

And those audience members who were familiar with Yang Ming naturally nodded, this is Yang Ming's ability.

In a short period of time, he has supported the chef of HUB, and the ability of such a chef even surpasses those world-class chefs in a certain aspect.

Therefore, the audience had no doubts about Yang Ming's ability.

"Gululu." At this time, the liquid in the pot started to roll, and it was already boiling inside. Yang Ming picked up the mussels that he had just processed and poured them into the pot. At the same time, he held both sides of the pot with both hands, following a certain rhythm It kept shaking.

Let the soup inside be fully integrated into each mussel.

Then Yang Ming put the lid on and started to simmer. It doesn't take too long, just a few minutes.

Ingredients like mussels are cooked very fast and surprisingly.

If the cooking time is too long, the meat inside the mussels will be boiled, and the taste and deliciousness of the mussels will be lost.

But if the cooking time is too short, it will feel a little dry, so the control of the heat and time is very important.

Time passed little by little.

Many chefs each complete their own dishes.

Some chefs even brought their own dishes to the inspectors for evaluation.

Of course it's unlikely that chefs like these want to get low scores.

After all, these chefs all stood out from the previous qualifiers, but the highest score of the dishes in the hands of those contestants just now was only in the [-]s.

There are even appearances with more than 70 points.

This process has gone through more than 30 people, and we can see how strict the review is this time.

You must know that most of the chefs here are the chefs of some well-known restaurants in Tokyo.

Many ordinary people are very envious of the restaurant, not to mention the chef inside.

But here, in this diamond cooking competition, those of them are not halos at all, because there are too many people inside.

There is only one thing to compare here, and that is your cooking skills.

"It's done." This is Suwon Fuyumi's own dish, which looks very simple.

On the white porcelain plate, there are slightly pink scallop meat on it, a light sauce is in the scallops, and in the middle of the porcelain plate is a decoration made of bitter chrysanthemum.

You can smell the faint scent of bitter chrysanthemum, and this dish gives people a pleasing feeling.

It is somewhat similar to sashimi, but it is also very different.

(End of this chapter)