The Chaos of Food Halberd

Chapter 46 The Game Begins

"This event has been notarized by the Yuanyue Food Halberd Association. The bets of the two sides of the competition have been confirmed. Now, both sides of the competition are invited to send contestants."

Rei Kawashima stood in the middle of the arena holding a microphone, indicating that the two teams could send players.

Lin Daoge was alone on his side, so naturally he didn't need to choose. As soon as the voice of that cute student girl fell, he had already stepped on the stage that would soon be under his complete control.

The opponent didn't keep him waiting, and soon sent an old man up, who was the oldest in the opposing lineup.

Seeing the way the old man faltered as he walked, I was afraid that the old man would suddenly fall to the ground, pointing at him and saying, "You pushed me."

During the period, the host kept introducing the other party, why is he over 80 years old, and he is still doing kaiseki cuisine, he is the master of kaiseki cuisine, he is an old-timer in this industry, in short, he has a lot of life, and he opened his mouth just come.

I heard Lin Doug snoring. Now it's a competition of cooking skills, not age, title, or experience. You think it's a talent show.

If it weren't for the fact that no one here knew him, and he casually declared his previous title, wouldn't it scare the shit out of these people?
Finally, the old man walked to the cooking table, and the game could begin.

"The contestants on both sides are already in place. The topic of the competition is season. The contestants need to use seasonal ingredients to make dishes. The time limit is 3 hours. Please serve the dishes before the time ends, otherwise they will be eliminated by losing. Then, I now announce that the competition has officially started~!" Rei Kawashima announced the start of the competition after a long speech.

After hearing the content of the competition, Lin Doug immediately scrolled through a lot of seasonal ingredients in his mind, thinking about which one he should choose for the competition.

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

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

While Lin Daoge was still thinking about what to cook, the old man on the opposite side had already started to act.

Kaiseki cuisine itself only uses seasonal ingredients throughout the year to make menus. While paying attention to the sense of the seasons, it maximizes the use of the color, aroma and taste of the ingredients.The current competition event can be said to be very beneficial to him, so Ichiro Ono quickly selected suitable dishes from his own menu for many years.

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

And Lin Daoge had just thought about the dishes he was going to make. After telling the staff the ingredients he needed, he returned to the cooking table, turned on a stove, took out his soldering iron, and put it on the fire to bake. .

Many students didn't know why he did this. Only those who knew what he had done before would think that he was warming up the execution tools.

The three opponents on the opposite side couldn't help but twitch when they saw the heating iron.

Ono quickly selected the ingredients he needed from the ingredients that were delivered, and began to process them.

The judges and the audience saw the seasonal ingredient he chose, matsutake.The mountain delicacy of Neon Autumn is a delicacy that you have to eat once in autumn. After Xiaoxin finished eating it, they all praised it as the best.

But Ono Ichiro did not deal with the matsutake immediately, but picked up a grouper, removed the sternum with a sharp knife, pulled out the small spines, removed the excess mucus on the skin, and cut the fish into pieces of appropriate size , and then on the surface of the fish, cut rows of knife edges with small intervals, and then put it in the refrigerator for later use.

Don't look at him walking tremblingly, but when he picked up the kitchen knife to handle the fish, he didn't shake at all.

After handling the grouper, his next step is to put the soaked kelp into the pot and cook it slowly until the water boils, then take out the kelp.

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 sieving, wait for it to cool, and you will get the juice in Japanese style.

On the other hand, Lin Daoge has also obtained his seasonal ingredients, blue crabs.

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

Like the old man, Lin Daoge did not deal with the crabs immediately, but picked up a few chickens that had been processed, put them into a pressure cooker, added water to cover the lid, and turned on the fire to heat.

Then he went to deal with the blue crab, and saw that he quickly cut down the blue crab a few times, and the blue crab was divided, even the gills were separated.

Ignoring the exclamation of the audience outside the venue, what insight can a group of students gain?
Pick up some shrimps and remove the shells, instead of the shrimp meat, pick up the shrimp shells and some crab shells that have been cut off, and throw them into the hot oil for frying. This process lasts for more than ten minutes.

On Ichiro Ono's side, clean the spinach, put it in salt water, heat and blanch it once, then rinse it in a cold river, pick it up and squeeze out the excess water with your hands, cut it into small pieces, and pour it into the water just now Soak in the juice and refrigerate.

After placing the spinach, Ichiro Ono finally picked up the matsutake. He carefully cut off the bottom of the matsutake, those parts with mud, and then gently wiped off the solid stains on the surface of the matsutake with a wet towel.

Cut the matsutake into proper size with a kitchen knife, put it into the juice and heat it over low heat, so that the aroma of the matsutake can be well released into the soup.

Take out the grouper, sprinkle a small amount of salt, evenly spread a layer of kudzu root powder, heat it in 95-degree hot water until it is half mature, pick it up and put it in a vessel like a work of art, and then take it out of the refrigerator Spinach, put in carefully, then put the matsutake in the soup neatly, and finally pour in the remaining soup gently, put a small piece of lemon peel, cover the bowl, his dish It's finished.

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

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

"Mr. Ono, what's the name of this dish?" Qian Wuxia Ya didn't start immediately, but asked Ono Ichiro, her attitude was very humble and respectful, without the usual arrogance at all, it could be seen that she respected the old man in front of her , after all, the other party is one of the best masters in the neon world.

"My dish is called Matsutake and Grouper Bowl," Ichiro Ono replied leisurely.

(End of this chapter)