Chapter 1132

"Who is Yang Ming?"

"You haven't been in Japan before, right? Yang Ming is the most popular young chef recently. He is the chef of HUB restaurant."

“It’s the HUB restaurant that’s very popular recently.”

"That's it, and he's only 15 years old. It's so surprising that a 15-year-old chef actually participated in this competition."

"At 15 years old, it should be impossible for him to enter the finals."

"Who knows."

The audience in the auditorium were talking about the contestants below.

"Yang Ming, come on." The woman with blood-red hair encouraged Yang Ming with her fists clenched.

"Rentan, I wonder if Yang Mingjun can break out of this competition." Akane Kubo Momo, who was holding a little bear next to her, said worriedly.

The lineup of players for this competition looks really scary.

Just like Rgent Kobayashi went to the knockout round, he had no confidence that he could pass the Tokyo competition area.

The level is so different from some of the chefs in this lineup.

"Believe in Yang Ming." Xiaolin Ringtong's eyes moved, "His strength is not that simple."

"Yes." Under the eyes of Kobayashi Ringtong and Akane Kubomomo.

Yang Ming organized the things on the cooking table and then selected the ingredients that could be used.

The time for the game has not yet come, it is time for them to prepare.

At a certain place, the lights were set up, and a beautifully dressed woman appeared in that place. The woman held a microphone and said, "Good afternoon, viewers and contestants, and welcome to the Tokyo Division of this Diamond Cooking Competition."

"The 100 players present are all the ones who stand out from the competition, so I believe everyone is looking forward to the start of this competition." The female host said, "But before that, I would like to introduce to you The review guests this time are world-famous taster Tai Koyama, world-class restaurant chefs Mr. Ishikawa, Mr. Aoyama, and famous cooks..."

Then the host announced the review guests for this competition, all of whom are well-known in the cooking industry.

Xiaoshan Tai is a world taster.

Mr. Ishikawa is the chef of the world-class restaurant Kagurazaka Ishikawa.

That Mr. Aoki, like Mr. Ishikawa, is also the chef of a world-class restaurant, but his restaurant is in Shibuya.

As for the other two people, they are also famous in Japan.

"This time there are five examiners. According to the rules, each examiner has a score of 20 points. The top four contestants with the final score can enter the finals." The host said, "The total time of the competition is 2 hours, and the theme is French cuisine.”

"Then the game begins..."

The Tokyo Division of the Diamond Cooking Competition has officially begun.

The whole place was boiling. .

In a venue in Tokyo.

The test of Diamond Cooking Competition has officially begun.

Everyone started working on the dishes they had already thought of.

The organizers gave the theme of this test to each player early in order to allow the players enough time.

Bring the most perfect finished product to everyone.

"My cooking is very simple." Yang Ming looked at the countless shellfish ingredients being opened and closed in an iron basin.

It is called mussel, also called mussel, and the dried product is called mussel. It is a bivalve mollusk with a dark brown shell that lives on seaside rocks.

This kind of food often appears in China, but now many countries around the world have also begun to cultivate it artificially.

Mussels are a dish that combines medicinal and edible uses.

Put the mussels in the water and slowly put your palms on the mussels to clean them. God's hands feel every part of the mussels.

The shells of mussels have tentacles. When cleaning, do not use a knife or brush to handle them. This will cause black substances to emit from the shells of the mussels during cooking. This is a serious problem for the mussels. Bay conducted the injury as a result.

Likewise, the shell of the mussels must not be damaged, otherwise the flavor of the cooked dish will be lost.

And there is a fatal flaw in the final dish.

Therefore, the first ingredient of Yang Ming's dish is also the most important ingredient, mussels, of course, must be handled with great caution.

But for Yang Ming, who has a god-level hand, this process seems much simpler than others.

On the other side, on Suwon Fuyumi's cooking table.

He also took out a kind of shellfish ingredient, but this shellfish ingredient looked bigger, cleaner, and very white than Yang Ming.

This is scallop, which is also one of the various shellfish ingredients and has high edible and medicinal value.

It seems that Suwon Fuyumi wants to use scallops to cook her own dishes.

Miki Hinata took out some marinated chicken wings, and she could be seen holding a kitchen knife in her hand to perform some kind of processing on these chicken wings.

It can be thought that the main ingredient of dried Hinata is chicken wings.

Cook unique French dishes to the extreme.

The choices of Mizuhara Fuyumi and Inui Hinata combine one aspect of what they are good at, but they just transform them into French dishes.

In Japanese cuisine, chicken wings or teriyaki chicken are also used very well, so Hinata is very good at handling chicken wings. The most important thing now is how to use chicken wings to show the charm of French cuisine.

On the other hand, Suwon Fuyumi chose scallop processing, which was also based on the Italian cuisine she was originally good at.

It can be seen that Fuyumi Mizuhara actually used a kitchen knife to take out the complete meat from the scallop. Her scallop dish is probably different from usual.

All the spectators present looked at the cooking of the chefs below with intoxicated faces.

Looking at the chefs below is like looking at works of art. These are all top chefs.

My mastery of cooking skills has reached a certain level.

The smell of the ingredients from these chefs constantly entered the noses of the audience, making them somewhat intoxicated.

The five inspectors at the inspection table looked at each person cooking with different expressions.

"I didn't expect Yang Ming to come to participate in this competition." Mr. Ishikawa looked at Yang Ming's cooking table and showed a smile.

Mr. Ishikawa has a great impression of Yang Ming, who once studied here.

"But Yang Ming still has to work hard if he wants to break out of the tight encirclement." Mr. Ishikawa said.

"This is different, Ishikawa." Mr. Aoyama next to him said, "I have tasted his cuisine at the HUB restaurant. Although there is a gap between it and ours, I can say 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 started training at the restaurant over there, and Yang Ming will also grow up." Mr. Qingshan said with a smile.