Chapter 1097

"..." Dojima Gin felt that he couldn't answer the words for a while, "It is a spice made from soy sauce, cooking wine, Japanese sake, etc., and it should be used in the dishes later..."

But...are there any sea bream dishes that use "seasonings"? He still hadn't figured it out for a while. However, this is also the charm of the game, isn't it? If you could see through it at a glance, you wouldn't be able to reach the final stage.

As for Yang Ming...

He didn't understand it at all. The snapper was still placed in a box piled with ice, and the ingredients were already spread all over the table, making people worry about where to put the cut fish.

Moreover, Yang Ming is busy doing... too many things!

The broth is being boiled and something is steaming. The oil pan next to it is also being heated on a low fire and is about to boil. At this time, Yang Ming is still going all out to chop the ingredients. It's really It makes people sweat, can they really be busy without using the clone technique? If you misremember the time just a little bit, you will make a mess!

As a dish, there is no reason to use so many utensils...

When talking about sea bream cooking, he almost reflexively thought of the "Maple Sea Bream Continent Map" created by the young master of China.

If he remembered correctly, it was a knife-skills duel in Guangdong where legendary kitchen utensils were used as bets. Faced with the four-course sea bream dishes prepared by his opponent with superb knife skills, the young master unexpectedly only used I made a dish to deal with it.

That is the "Maple Bream Continent Map" made by gathering the essence of the four places.

That is the capital-style "grilled fish wrapped with green onion pancakes", the Shanghai-style "sashimi wrapped with crab roe", the Sichuan-style "Kung Pao fish diced", and the Yangcheng-style "fried diced fish and vegetables in oyster sauce". A variety of dishes with different characteristics are placed in corresponding positions according to the geographical location of the cuisine. Together with the fish head and tail, they form a gorgeous sea bream dish of the Chinese map.

In this dish, you can taste different delicacies from all over the world. The four flavors of the dishes can also be eaten in a specific order to enhance the taste of each other. With just this one dish, the young master was able to compete with the other party's four carefully prepared dishes.

It's just that the best is better. Yang Ming naturally won't cook this dish. Their test question this time is not about the four dishes of sea bream. But this did not prevent him from getting some inspiration from the "Maple Sea Bream Continent Map".

"about there."

Yang Ming touched the surface of the sea bream. After taking the sea bream out for a period of time, the surface temperature of the sea bream that had been placed in the ice-water mixture had slowly risen.

"Are you finally going to start processing the sea bream?" Isekkei standing on the edge of the venue looked at the two chefs in the center.

The sea bream they prepare is all the best "akashi sea bream" caught at sunrise. Before being served, the sea bream is kept fresh with ice cubes, and it is not thawed until it is served.

By this time, the ingredients had been prepared and the snapper had been thawed just enough to be handled. The two people had time allocated just right, and they were evenly matched.

"Wait! What's going on!"

"Why did that boy scrape off the extremely hard fish scales just by touching it with his hands?"

There was a sudden commotion in the audience. Yang Ming rubbed his hands on the fish, and the real sea bream scales that would have been chipped even with a kitchen knife flew off piece by piece.

Yisehui got closer, and of course he could clearly see the steel wire between Yang Ming's hands. The magic-like scene was brought about by this steel wire.

Steel wire scraping of fish scales is a method generally used by experienced chefs and fishmongers at the seaside. Although it is convenient, if the strength is not good, it is easy to scratch the fish body during scraping. Seeing Yang Ming's proficiency, Yisehui couldn't help but feel relieved. Yang Ming's hard training these days was not in vain... The hardships of everyone in Jixingliao these days were not in vain either...

After scraping off the fish scales, Yang Ming put the steel wire aside. Only then did the audience on the side understand the method Yang Ming had just used to remove the fish scales. Before they could slow down, Yang Ming started to move again.

Picking up the dragon-slaying knife with his right hand and holding down the cleanly scaled snapper with his left hand, Yang Ming cut open the belly of the snapper with a clean cut. The precise force was truly breathtaking. There is obviously only one kitchen knife, but the movements seem to be one after another, so fast that it is dizzying. First, use a wide arc to deal with larger areas, and then use the front part of the knife tip to target the fins and tails of the fish. Portions, just like that, fish meat and fillets flying onto the plate next to it.

“When dealing with ingredients, your biggest enemy is hesitation.”

This is what Yang Ming's teacher said to him when he was studying cooking at Yuanyue College, and he has always remembered these words.

The hesitation in the heart will affect the skill of using the knife, and an excellent chef will evolve the use of the knife into an instinct. Once you pick up the knife, you will let your instinct drive you, without thinking or hesitating, trust the situation you see at first sight, and use your intuition to make a decision.

The audience was completely stunned. To be honest, many students present knew Yang Ming's technique, which was just using a knife to handle fish!

It's just that they are far from reaching Yang Ming's level.

The perfect control of strength and angle, as well as a thorough understanding of every inch of the snapper's structure, made Yang Ming's speed much faster than ordinary people...

The most intuitive manifestation is that when Yang Ming completely processed the snapper, Ryo Hayama opposite him hadn't even finished processing the fish scales!

You know, Ryo Hayama is already very fast!

"What a terrible swordsmanship..." Teruki Kuaga, who had been paying attention to this competition, had to admire in his heart. In terms of swordsmanship alone, Yang Ming surpassed him. "Is he really a master?"

After all, Yang Ming's mastery of knife skills has reached its peak. As for the swordsmanship that Kuga Teruki learned, half of it was learned from Totsuki's teacher, and the other half was slowly figured out on his own. Now it seems that it is necessary for him to further improve.

I heard that Totsuki Academy will also send exchange students to Tianfu Cuisine Academy next year for exchange and study. Kuga Teruki has been thinking about whether to fight for this place, but he has been hesitant...

It's not that he can't bear the position of the top ten. To be honest, he is not very interested in the top ten. To him, it is just a sign to prove his strength. What he is most worried about is that after he leaves, the Chinese and Western Cuisine Research Association will lack a leader who can suppress the situation.