Dare to cook

Chapter 159 Blatant Bullying

Qin Island.

Tang Island Bay.

In the No. [-] competition field in Area B, the atmosphere on the scene became more and more noisy.

In the auditorium, many chefs were discussing one after another, thinking that Yao Yu had already lost the game this time.

The team competition has lost two games in a row, and the score is directly behind by 0.6.

Even if Misaka Mie wins the round and wins Yao Yu the chance to play, Yao Yu still has no chance of winning.

Because, his opponent is Chen Duanrui.

Moreover, Chen Duanrui will definitely choose Longxu noodles as the test topic.

This is a very simple multiple choice question.

Take advantage and defeat the enemy in one fell swoop!
Chen Duanrui has no reason to give up the good situation and choose other competitions that may lose.

On the field, Misaka Mie was already in place.

Chen Duanrui's side also sent Xiang Bowen to fight.

After the contestants from both sides were seated, Misaka Mie immediately chose the topic of the competition - hot ben sushi!
Sushi is one of the mainstream foods in hot ben dishes.

Misaka Mie's choice for this competition is very large and highly flexible.

In principle, when competing in Reben Sushi, contestants only need to make five different types of sushi, and make up a total of [-] pieces.

but!

If the contestant can make many kinds of sushi, he can also choose to make [-] different kinds of sushi, and only one of each kind is enough.

In the culinary world, the method of judging the score of sushi is also very simple.

One depends on the taste, and the other depends on the type.

The more types, the better the matching, the more pleasing the presentation, the better the taste, the higher the score.

Therefore, the more types of sushi the contestants can make, the greater the advantage they will have in this kind of competition.

As a Japanese food chef, Misaka Mie chose to compete in this kind of competition, which is no longer a culinary competition, but a blatant bullying.

She just wanted to use this competition question to recover the team's lagging scores in one go.

When Xiang Bowen saw this kind of competition, his teeth hurt.

But what could he say?

Didn't Batu rely on this home field advantage before to win 0.58 points from Nanyang player Dai Bin?

"Fortunately, I am also a person who can make eleven or twelve kinds of sushi. Let's try to maintain the leading edge."

"The rest, it all depends on Chen Duanrui and his dragon beard noodles..."

Thinking to Bowen, he cheered up and began to choose ingredients.

In the food industry, there are two sayings that are widely circulated.

There is a saying that "the pie wraps everything up."

Another sentence is "everything can be tempura".

In fact, the same goes for making sushi.

Especially in the eyes of Reben people who can eat everything raw and are willing to eat everything raw, the types of sushi are infinitely expanded.

The ingredients of hot ben sushi are eclectic, but they can be roughly divided into roll sushi, box sushi, nigiri sushi, pressed sushi, inari sushi, and loose sushi.

Among them, rolled sushi can be subdivided into large rolls, fine rolls, hand rolls, inner rolls and warship rolls.

The so-called too-rolled sushi is sushi with a long diameter, usually topped with four or five kinds of ingredients.

On the other hand, thin roll sushi uses a single ingredient.

Hand roll refers to rolling sushi into a cone, like an ice cream cone, which can be eaten directly.

Umaki sushi is to wrap the best ingredients in the middle of rice balls.

As for the warship sushi, it looks like a warship.Actually...it usually doesn't look like a warship.

To make sushi, you first have to steam a large pot of rice.

The rice used to make sushi is particular.

High-quality rice and glutinous rice must be mixed and steamed.

糯米与大米的比例最好是1：8或1：10。米和水的比例，最好是1：1。

In this way, the steamed rice has enough stickiness and good taste.

After Misaka Mie washed the rice and steamed it in the rice cooker, she went to the ingredients cart and selected [-] kinds of sea fish, fresh shrimp, kelp, seaweed, sea urchin and other seafood in one go.

But not too much of each.

After selecting seafood, Misaka Mie took raw beef, eggs, quail eggs, ham, cucumber, natto, radish, avocado, tofu, wasabi, purple ginger and other side dishes.

Some sharp-eyed viewers counted carefully and found that Misaka Mie had selected more than [-] types of ingredients!
The sushi boss is really awesome, and he can't afford to be provoked.

The more ingredients you choose, the harder it will be to process them in a hurry.

If it is not for the deep research on sushi, the average Japanese chef would not dare to use so many kinds of ingredients at the same time.

To make good sushi, there are four things that are essential.

Namely: good onigiri, good nori, good dipping sauce, and good sushi vinegar.

After Misaka Mie chopped all kinds of ingredients at an extremely skillful speed, she started to make sushi vinegar.

Making sushi vinegar is not difficult. Pour a bowl of white vinegar, add sugar, add an appropriate amount of salt, pour it into a pot and simmer over low heat.

Among them, the amount of white sugar should be one-third of that of white vinegar.

Stir continuously during cooking until small bubbles appear in the pot, then turn off the heat and pour it out.

After the sushi vinegar was cooked, Misaka Mie began to roast the seaweed non-stop.

Roasting seaweed into crispy seaweed is also a technical work.

During the baking process, you have to brush a thin layer of fat on the seaweed and sprinkle with salt.

Those who don't have the know-how will get burnt if they don't pay attention.

Generally speaking, sushi restaurants have ready-made seaweed, but Misaka Mie has no choice but to make it herself.

After the seaweed is baked, the rice is also steamed.

At this point, mix the prepared sushi vinegar into the rice while it is hot.

When the rice and sushi vinegar are well blended, it's time to knead the onigiri.

Knead the rice balls, serve them with various sashimi and ingredients, and then prepare some wasabi, fish sauce, and soy sauce as dipping sauces. A portion of brightly colored, fragrant and gorgeous sushi is ready.

Food like sushi is very particular about collocation and presentation.

It is also a test of knife skills.

If the knife is not good, or the aesthetics of the plate is not good, then the appearance of the sushi presented will be greatly reduced.

Misaka Mie is clearly a master at making sushi.

After her careful arranging, [-] different types of sushi were placed in a large lacquer plate in an orderly manner.

It gives people a feeling that it is very gorgeous at first glance, and it is very "unaffordable".

As the game time drew to a close, both contestants made sushi.

Compared with the delicacy presented by Misaka Mie, Xiang Bowen's sushi is much more monotonous and simple.

There is an obvious gap between "seller show" and "buyer show"→_→.

Both sushi were served on the judging table at the same time.

Even the judges, who have eaten countless delicacies from seafood and mountain delicacies, couldn't help being amazed by Misaka Mie's sushi.

One of the female judges couldn't help but took out her phone and took two pictures.

Then, after careful tasting.

The judges gave the two sushi scores: 9.92 and 9.32.

In this round, Misaka Mie tied the score very forcefully.

Song Hui and Dai Bin jumped up excitedly when they saw the score.

In the auditorium, many Jade Food List chefs were also shocked.

The contestant who didn't pay much attention to Misaka Mie at first also took a closer look at this "white-haired anime girl".

Zhu Xingchen said with emotion: "The dead barbarian is lucky. At the critical moment, his teammates are so reliable."

Shen Qiuming said:

"The situation is now tied. Both sides have the same points. As long as Yao Yu can beat Chen Duanrui, he can advance smoothly."

"The issue is……"

"Did Yao Yu win Chen Duanrui's dragon beard noodles?"

(End of this chapter)