The Chaos of Food Halberd

Chapter 56 Let You Fly for 30 Minutes First
"Then the contestants from both sides are already in place. I announce that the event of this competition will be changed to fish and rice. The time limit is three hours. Now the competition officially begins!"

As soon as Rei Kawashima's voice fell, Guan Shouping immediately took action. After all, he proposed the topic himself, and he was obviously already prepared.

On the other hand, Lin Daoge was leaning on the cooking table to drink in a leisurely manner. His leisurely appearance made people want to beat him, provided that you could beat him.

After Guan Shouping got the ingredients, he started cooking immediately. The rice used for cooking was brought by himself and had been soaked for several hours in advance.

Pour in the calculated amount of water, and after cooking the rice, he pours rice vinegar, red vinegar, sugar, and salt into another pot, and then stirs in a piece of kelp. Put it on a small fire, heat it up slowly, and continue to stir. Don't stop until the sugar and salt dissolve.

And Lin Daoge also decided on the dishes to make, and when he asked the staff for the ingredients, there was a little accident, because the rice he wanted was called Xiaonongniang, which was not in the other party's inventory, so he had to buy it from another warehouse. It will take at least five or six hours to transfer, and by then the game will be over.

"Then I have to use other rice instead." Lin Daoge was not worried about not being able to use suitable ingredients. After all, his cooking skills can fill in the gap in this respect.

But he didn't care, but someone was worried for him.

"No! I don't want a substitute, I want to eat the best! Ann, arrange someone for me immediately to deliver the rice that Chef Lin needs." Nakiri Magi stood behind her with a look of more anxiety than anyone else. An ordered.

"Yes! Master Super!" Ann quickly agreed, then took out a mobile phone and made a call, and after giving a few instructions to the other side of the microphone, he hung up the phone and said to Nakiri Magi:

"Super adult, the rice will be delivered in 30 minutes"

"It's too slow! Can't you hurry up?!" Nakiri Magi was still very dissatisfied with this time, and urged her to ask.

"...has been expedited at the highest level," An replied with his head bowed.

"Hmph! It made me wait so much longer to enjoy Chef Lin's food. It seems that the operation of WGO in this aspect needs to be strengthened."

"Yes, after I go back, I will make improvements and adjustments to relevant departments"

"Hmm~" Nagiri Nagi replied seriously, then turned to Lin Doug with a flattering smile and said:
"Chef Lin, don't worry, the rice you need will be delivered on time in 30 minutes. This should not affect your cooking level."

"...Then I'll wait for your rice." Since someone can deliver the needed rice, Lin Daoge doesn't have to spend so much effort to make up for the flaws of the rice, which saves a little effort, so he continued to sit on the cooking table, Sipping his wine leisurely.

Guan Shouping on the opposite side looked at this scene, his teeth itching with hatred. He thought that the opponent would not use the most suitable rice and would make up the gap a little.

Unexpectedly, it was Nakiri Managi, the hateful female cousin, who actually helped the other party find ingredients, really ku so (odious).

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 bluefin tuna, which he specially brought.

Although Yuanyue Academy also has bluefin tuna, the meat quality of each tuna is different. Some fish have more oil distribution, some have less oil, and some are not evenly distributed, so the taste of different fish is different. Again, this one was chosen by him specifically for this game.Fortunately, he was prepared. Before, he felt that he was too cautious, but now he only felt that he was too foresighted. At the same time, he hated that he was not foresighted enough, because he didn't see that his opponent was so powerful.

With his head down, he took the knife and cut each piece of fish with great concentration, forcing himself to use stronger strength than usual.

When he finished handling the fish, the rice was also cooked. He poured the rice into a large wooden basin, and then slowly poured in the vinegar he had just prepared.

While gently stirring the rice, pour in the special vinegar evenly to ensure that every grain of rice can be covered with vinegar. The strength of stirring the rice is very gentle, for fear of crushing the rice, but not too slowly. To keep up the pace, make sure to absorb the vinegar before the rice cools down, as the cooled rice will absorb it hard and unevenly.

After the rice was all stirred, Guan Shouping put the wooden basin aside and let it stand for about 5 minutes to allow the rice inside to better absorb the vinegar.

The reason why wooden basins are used to hold rice is because vinegar will chemically react with metal utensils, and the rice will stick to other flavors, which will affect the taste of sushi.

While waiting, Guan Shouping took out wasabi and ground it.

After grinding the wasabi paste, the rice will be ready, after washing your hands.He picked up a proper amount of vinegared rice with his hands, and made a rough shape with one hand, then spread wasabi on it, placed fish fillets, pressed the four fingers of his left hand together to form an angle with the palm of the sushi, and pressed the sushi into long strips. Press the head of the sushi with the thumb of the left hand, while the index and middle fingers of the right hand are straightened and squeezed down the sushi.After completing these steps, he turned the sushi 180 degrees clockwise, pressed it again in the previous way, and finally spread a layer of soy sauce on the meat to complete a piece of sushi.

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

Soon he took hold of three plates, each with 13 pieces of exquisite and beautiful sushi, packed them on gorgeous rectangular plates, and sent them to the three judges.

"Every judge, please start from the leftmost and eat piece by piece in order"

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

The judges also knew that sushi should be eaten from light to dark colors, so they followed his instructions, picked up the first piece of flatfish sushi on the left with chopsticks, and put it in their mouths.

"After aging the flatfish sushi, the fish meat becomes soft, but the taste is just right. You can better taste the sweetness concentrated in the fish meat. The soy sauce used is also sweet, which is just balanced with the vinegared rice."

Then there is the second one, kinme bream sushi.

"This golden sea bream has been aged with kelp. The sweetness has been improved. The golden eye sea bream has more fat, but you have raised the temperature of the rice very well, so that the fat of the golden eye sea bream tastes delicious."

The third one is the small muscle fish sushi.

"The salty and sour flavors are well controlled, and they don't compete with each other for priority. The soft and glutinous fish exudes the unique aroma of small muscle fish"

The fourth pass, naked tuna sushi, naked is the red meat on the back, where there is less fat than other parts.

"The marinated tuna exudes a strong aroma and tastes like a waxy texture"

The fifth pass is also tuna sushi, but the meat in the middle belly is used, and there is a lot of fat here.

"The temperature of the rice used this time is higher than that of the golden sea bream. In addition, the fat melting point of the tuna is low. The fish meat has melted slightly, and the mouth is soft and sweet."

The sixth pass is still tuna sushi, this time it is replaced by snake belly, where the fish meat, fat and pink meat are stacked in layers, which is the fattest part of the whole tuna.

"Fat and not greasy"

The seventh pass, the new squid sushi, uses the young children of black squid.

“Fresh taste, moderate sweetness”

The eighth pass, Che Hai Lao Sushi, is spot shrimp, or Japanese prawn.

"The steamed prawns are tender and sweet, with a little bit of prawn brains remaining, which has a strong flavor"

Ninth pass, sardine sushi.

"The fish body is marinated with vinegar and salt, it is very flavorful, the fish meat is fresh and soft, and the oil is rich"

The tenth pass, Ishigaki shell sushi, also known as yellow bird shell.

"The taste is refreshing and thick, and there is a seaweed flavor when chewing"

No.11, horse dung sea urchin sushi.

"..." After eating here, both Natsume Sengai and Senzaemon Nakiri stopped, and Managi Nakiri vomited after taking the first bite, and never took another bite after that.

"My food is not complete until I have eaten all of it. Why don't I continue to eat it?" Guan Shouping asked the other two judges with a grim face. As for Nakiri Magi, he ignored it and ignored it.

"Their sense of taste has been captured by Mr. Doug's food. Only by making more delicious food can we pry open that layer of fortress, but there is no such food in this world." Shaqi in the box raised her stockings With long legs, he raised his chin proudly and said.

"So amazing!? It makes me want to eat his food even more, suck~" Kobayashi Rindou said eagerly while wiping his saliva.

"The taste is too bland to wash away the imprint left by Chef Hayashi on our tongues." Nakiri Senzaemon finally gave the answer that made Seki Shouping fall into despair.

　Haha, as soon as it was put on the shelves, it was not even allowed to appear on the new book list, and it really didn’t even have a recommended place haha

　　


(End of this chapter)