On the Road to the God of Cookery

Chapter 130 Alliance Food Halberd ([-])

After helping Kuga Teruki prepare tea, Ling Yang put all his energy into the food he prepared. After all, his opponent was the fourth seat of the Ten Elites. This was not a simple character. He couldn't help it. He is distracted.

After overheating the tuna, Ling Yang began to prepare other ingredients, which were all kinds of vegetables, including bamboo shoots, shiitake mushrooms, leeks and other four or five kinds of vegetables. Finely chop the tuna flesh and stir together.

Time passed quickly, Jiuga Teruki's cooking was finished first, but after he served the dishes, the audience couldn't understand, because Jiuga Teruki is a chef who is good at Chinese cuisine, but now what he served The dish turned out to be a French dish.

However, Jiuwo Zhaoji is always the eighth seat of the original ten heroes. Even if the Chinese cuisine he cooks is not his best, nor is his must-kill spicy taste, but the deliciousness still makes the three inspectors fall into a dilemma. Intoxicated.

And just after Kuga Teruki's cooking was tasted, the cooking time didn't come at all, and at this time everyone's cooking was also over, it was really a neat formation, but this also caused the people behind One by one waiting in line for review.

After Kuga Terunori is Kobayashi Gingou. Her and Megijima Tousuke's themes are both chili peppers, but in the food she served, only chili peppers can be seen, and the crocodile meat she prepared earlier has no idea where it went. The ramen served by Tosuke Megijima behind her looked light and bland, and the chili pepper as the theme disappeared. Both of them used a lot of chili pepper when cooking. Now there are two extremes, which is incredible.

Si Yingshi's dishes are clearly differentiated and placed on the plate like a four-leaf clover. According to him, it is a 'gradient paste and soup using four kinds of green tea', but it looks like a solid thing. Is that soup?Saito Souaki's cooking is not surprising at all, it's sushi, but he makes bite-sized Kodama sushi, which is very delicate and beautiful. The last one is Ling Yang's cooking. His cooking only uses a The plate with the cover is on it, but it is not separated, because there is a cover, I don't know what it is.

In the end, the three inspectors spoke at the same time, asking them to bring up all the dishes and taste them together. They said that this tasting method could be done. Since they could do it, Ling Yang and the others would not wait with the dishes, and directly He put all the dishes in his hands up, and then went down to wait, and Ling Yang's dishes were opened after being sent up, revealing long rows of spring rolls, which were indeed spring rolls.

Souaki Saito's "Xiaoyu Hongyu Sushi", Eishi Shi's "Gradient Sauce Soup of Four Kinds of Green Tea", Tosuke Megijima's "African Ramen", Teruji Kuga's "French-Sweet and Sour Pork Pork" ", Kobayashi Gendan's "spicy crocodile meat" and Ling Yang's "spring rolls", all three of them tasted one by one.

What fascinated them most was the cuisine of Si Yingshi and Ling Yang. When they tasted Si Yingshi's soup and Ling Yang's spring rolls, they were completely immersed in the taste, as if everything happened around them. It's none of their business.

And when the results came out, everyone was dumbfounded, Kuga Teruki VS Si Eishi, Si Eishi won; Lingyang wins! !

The first two results can be said to be expected, after all, they are the first and second seats of the top ten, and the third matchup is a bit intriguing, it will be Ling Yang who will win.

An looked at Si Yingshi and said, "This soup with gradient color of four kinds of green teas is really excellent. The four kinds of sauces mixed with tea leaves one by one with vegetables, mushrooms, soybeans and other things with the best compatibility are intertwined and harmonious. Genmaicha with Chickpeas, Gyokuro with Artichokes, Brick Tea with Pulcini Shiitake Mushrooms, Deep Steamed Brick Tea with White Asparagus,"

“Poached chickpeas, sliced ​​artichokes and asparagus, fried with butter, lightly boiled, added green tea separately, pureed with a food processor, and finally seasoned with creamy pepper and salt, decorated with fish balls , the taste of green tea, the elegant puree over the elegant sauce, and it's done,"

"When I tasted Mr. Kuga's dishes, I thought that the winner would be his pork tenderloin with green tea and black sweet and sour sauce. However, Mr. Si's dish hides an impact that surpasses that dish, and this kabob When tasting Chino soup together, the gradation of the tone becomes deeper, and the flavors of the four teas that stand out are gathered together and combined softly. Mr. Kuga must have a higher level of matching and combination. Outperformed!"

"Hehe, I didn't beat you today, but I definitely won't give up just like that, Senior Si!!" After Jiu Wo Zhaoji was depressed for a while, he declared war on Si Yingshi while reading.

"So, what's the difference between my Kodama Kogyama sushi and Yukihira Ryōyang's cuisine? I've been immersed in the art of sushi for more than ten years, and I don't believe that I would lose to him." Souaki Saito looked at it. The three inspectors asked: "And according to his method, it is impossible to retain the most delicious umami taste of tuna."

"Here, eat your food, eat his food, and you will understand!" Shalem said, looking at Saito Zongming.

Hearing these words, Saito Zongming first tasted his own Xiaoyu Hongyu sushi, defending his own Xiaoyu Hongyu sushi, there was no problem at all, and then he switched to Lingyang's spring rolls.

"click"

The fried golden crispy shell was bitten off at once. After Souaki Saito refused twice, his face suddenly changed: "Impossible, how is this possible, how did you do it, this... This tuna seems to be alive. According to your method, the delicate deliciousness in the tuna meat will definitely be lost. How did you preserve it?"

Facing Souaki Saito's question, Ling Yang said generously: "Senior Saito, although sushi can indeed bring out the flavor of this fresh tuna, I don't know how to do it." When it comes to making sushi, even if I know how to make sushi, I believe it won't be as good as your more than ten years of immersed in sushi, so I thought of another way to retain and express the deliciousness of this tuna."

(End of this chapter)