Food: I was a cartoonist in Totsuki

To put it bluntly, this assessment is about the ability of the 830 cooks to "combine" various basic ingredients.

Just like building blocks, the shape it will take depends on the skill of the person building the blocks.

Chuangzhen and Takmi have been honing their skills in the comic world with Tong Yu for so long, and have also undergone devil training in the dark cooking world, so they already know the purpose of this assessment.

In the original work, Chuangzhen made a stupid mistake in this round of assessment, which caused him to do it again.

Now, whether it is Chuangzhen or Tacomi, other die-hard fans understand the point of "using ingredients" very well.

Chuangzhen opened his mind and selected many ingredients to process, preparing to make a special "set meal".

"Hey, let's have a special set meal this time. The examiner from France must have never eaten it!" Chuangzhen said with a retarded smile in front of the cooking table.

Takumi's cooking station was nearby. Seeing Souma smiling like this, he couldn't help but complain: "Yukihira, are you going to cook 'weird' food again?"

"Hey, hey, hey, what does "weird" mean? The dishes I cook every time are very creative, right! Oh, by the way, let's compete with each other to see whose dish is more valuable!" Chuangzhen suddenly became interested. Said to Takmi.

Hearing this, a smile appeared on Tuckermi's face: "Xingping, you won't be stimulated by Tong Yujun and Senior Si? It will be embarrassing if you lose later!"

"Hey, isn't it the same for you? Okay, I'm going to start!"

After Chuangzhen finished speaking, the "qi" in Luck's body performed a unique skill in the dark cooking world.

"Dark Technique? Claw??

Swish!

The kitchen knife in his hand flashed with silver light, and all the washed vegetables on the chopping board were cut into equal sizes. This scene only happened in an instant.

Dark stunts, exclusive cooking techniques in the dark cuisine world, such as the fierce bull blue dragon slaying, Luohan tiger claw pulling and other stunts, all come from this place. It can be said that the dark cuisine world is the place where many classic cooking techniques are created, and there are also special techniques for training chefs. .

Among the six die-hard fans, Chuangzhen is the one who works the hardest. I don’t know if it’s because of the remaining “Protagonist’s Glory” effect. In just a few months, he has mastered several dark stunts.

You must know that even a talented chef like Ren, who has been in the dark cooking world for several years, has only mastered a dozen or so dark skills.

This scene happened to be seen by a reporter. When he saw Chuangzhen's incredible knife skills, he was stunned on the spot.

"This... what kind of knife skills is this? The ingredients on the chopping board are cut in an instant! Who is this chef!"

Because Chuang Zhen's face looked unfamiliar and he was so young, it was normal for the reporter not to recognize him.

The reporter's sigh also caused many people at the scene to turn their attention to Chuangzhen and Takemi.

"This guy Yukihira always loves to show off, so let me start too!"

Takmi was already handsome, and after using his dark stunts, he became even more cool, which also attracted the attention of many people.

Soon Soma and Takemi attracted the attention of most reporters at the scene, and even many chefs also focused their attention on them.

"Who are those two children?"

"It seems that he is a student of Totsuki Academy, or a current student!"

"What! Current students? Current students can also be invited to this competition!"

"Yes, and this time Yueyue invited not only one current student, but several people."

The two chefs were whispering like this. They were all surprised when they heard that Chuangzhen and others were students at the school.

After a brief thought, a reporter immediately came to Chuangzhen, handed over the interview microphone and said: "This classmate, I am a food news reporter from Jingdong TV. After this assessment, can I interview you? ?”

"Ah, what?"

If other people were interrupted during the cooking process, they would definitely say something to the reporter with raised eyebrows, but Chuangzhen didn't think anything of it.

The male reporter was thick-skinned and continued to repeat what he just said: "Your knife skills have deeply attracted me. Can I interview you?"

"Interview? Ah, of course there is no problem, but I think you interviewed the wrong person. My cooking skills are very average!" Chuangzhen said.

"Haha, classmate, you are so humble. Among the peers I have seen so far, no one has better knife skills than you." The reporter praised.

……

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Chapter 311: Carp

Faced with the reporters' praise, Chuangzhen felt no joy in his heart: "There are too many people better than me. There are two people participating this time alone. I'm not that strong. I have to keep working hard. And there are I can’t defeat the same person no matter what.”

With that said, Chuangzhen set his sights on the convenience store.

In the convenience store, Tong Yu was still selecting ingredients.

To be honest, the wide variety of ingredients in the convenience store made him a little confused. He didn't know what he should use as the main ingredient. After shopping around the convenience store for a few minutes, he was still undecided.

It wasn't until a few staff members moved a transparent fish box in that he suddenly thought - pay attention.

Because the fish box is transparent, the fish ingredients contained in the box can also be seen clearly.

"A carp?"

Yes, there are two good carp in the fish tank. In addition to carp, there are turbot, grass carp and silver carp.

Carp, native to Asia, later introduced to Europe, North America and other regions, is omnivorous.

Carp has large scales and two barbels on each side of its upper jaw. It lives alone or in small groups in ponds, lakes, and rivers with calm muddy bottoms covered with water and grass.It has the habit of migrating in places with small water areas.

The scales have a cross pattern, hence the name carp.

The scales do not turn white after death.There are flank scales from head to tail. Regardless of the size of the fish, there are 36 scales. There are small black dots on each scale. It is one of the delicacies on the Chinese table. Because of its brightly colored patterns, koi fish are very popular in Asia. High ornamental value.

Randa Fei also said just now that the organizers will continuously replenish ingredients, and this box of fish is the amount to be replenished.

The moment he saw the carp, Tong Yu made up his mind about what to cook.

"Then let's make a dish that belongs to China. The carp leaps over the dragon gate and becomes a being that everyone awes!"

After Tong Yu made her decision, she immediately stepped forward and asked the staff to give her a carp.

This fresh carp weighs about 1.2kg. Because it is a freshwater fish, it is easy to feed and very fresh.

As for side dishes, Lu Tianyu chose the common onions, carrots, mung beans, and a bottle of cheap tomato sauce, but there were no other ingredients.

Basic seasonings are provided free of charge and will not be included in the "cost".

A few minutes later, Tong Yu walked out of the convenience store with the selected ingredients.

Si Yingshi had selected the ingredients a few minutes ago and was currently processing them in front of the cooking table.

Soma and Takemi used dark special skills to cook very quickly and had already started the cooking stage.

Ryoko Sakaki, Megumi Tadokoro and Subaru Mimasaku have also selected the ingredients and are now processing them at the cooking table.

"It seems that everyone is anxious to express themselves and show a certain degree of strength to others. Yes, compared to the 'late night cook', the hypocrisy shown by some superficial chefs is more disgusting."

Lu Tianyu took a look at several Michelin chefs wearing white chef uniforms beside him. One or two of them came here with the privilege of being interviewed at the first door because they won the championship of a certain competition. Their faces were full of " A proud look.

If a chef is only immersed in the glory of the past, he will definitely stop moving forward or even regress. The former Shinomiya Kojiro is a good example.

There is a saying that goes well: "A true master always has the heart of a disciple."

There is no end to learning, and only with a humble heart can we grow forever. This is one of the ways Tong Yu pursues as a chef.

"I'll start too."

Tong Yu knocked the carp unconscious, picked up the kitchen knife he carried with him and instantly removed the scales on one side.

Whoosh!

It's so fast that it's invisible to the naked eye, and it's not human speed at all.

The time it takes to remove all fish scales is actually only 2 seconds, but this is not the ultimate speed.

After removing the fish scales, Tong Yu immediately cut a knife from the back of the fish and cut the bones in half from the head down to the tail.

Except for the tail and head of the fish, which have not been cut off, the middle part has been cut in half. If you look closely, you will find that every bone is evenly cut in half, and the cut surface is also so complete.

......................

Next is...

In just two or three minutes, the whole carp was processed, with the shape of a willow leaf, and the overall shape is very beautiful.

Unfortunately, Tong Yu was in a corner and no one saw the entire process of handling the carp.

It wasn't until Tong Yu put the whole carp into the oil pan to fry that anyone noticed.

"Well, put the carp that has been changed into a flower knife into a frying pan and fry it. The two sides of the carp have been changed into a cross flower knife. Are you making squirrel carp?" A gray-haired old man said to himself while looking in the direction of Tong Yu's cooking station. Said to himself.

Squirrel carp, also called squirrel fish, is a traditional dish in Jiangsu Province.

Generally, yellow croaker or carp are used as the main ingredient.

Squirrel fish is so named because it looks like a squirrel. Remove the scales, gills, and internal organs of the fish and wash it with clean water.Cut off the fish head from the pectoral and pelvic fins, then cut the fish head from the lower jaw, chop the fish head in half, pat it slightly with a knife, remove the fish meat on both sides, remove the thin spines on the chest, and put the fish tail into the frying pan Deep-fried until golden brown, then served with assorted sauces.

But Tong Yu's current fish head was not cut off, but was put into the oil pan together with the fish body and tail for frying.

This is obviously not squirrel fish, but another dish.

Chapter 312: Meisaku Subaru’s meticulousness

More than ten minutes have passed since the second door assessment started. Now most of the contestants have selected the ingredients and are handling them or cooking in front of the cooking station.

Tong Yu is no exception. At this moment, he is putting the carp that has been modified into a frying pan into a frying pan for frying.

But at this moment, someone had already completed

Choosing the ingredients naturally comes to the cooking stage, but when Tong Yu was halfway through the cooking, he discovered that Chuang Zhen had taken the lead and finished his cooking before everyone else.

But at this moment, someone had already finished cooking.

But he saw the tall Mizu Subaru, who was holding a plate of food in front of Randaffy.

Randa Fei is a young executive officer of WGO. He can become a second-level executive officer at a young age, which is very rare among his peers. In addition, he is relatively beautiful and arrogant. At the same time, he is also good-looking. dog……

Meisaku Subaru is not good-looking to begin with. He is uglier when he smiles than when he cries. The way he usually doesn't speak gives people an ugly face.

So when Randa Fei saw Mimasaku Subaru, he immediately frowned.

"Is this big man really a junior master? He's not ordinary ugly, it makes me sick to my stomach!" Randa Fei didn't say it out loud, but complained about Mimasaku Subaru's appearance in his heart.

There is no way, who makes Randa Fei a good-looking dog? Of course she will not judge the quality of food by appearance. After all, she is the executive officer of WGO. Doing so violates its purpose.

It can only be said that Randa Fei's first impression of Mimasaku Subaru was not good, and he wished that chefs like Mimasaku Subaru would be eliminated directly.