Rebirth as a Cooking God

What's this?!

Nakiri Erina was still not losing her composure, but the other audience members were already standing up in shock, clattering, and for a while there was the sound of their butts getting off their chairs.

The light in the picture quickly disappeared.

Tamagawa Ayaka glanced at the camera, with a clean and confident smile on her lips. She grabbed the transparent wine bottle and tilted the mouth of the bottle slightly towards a set white ceramic bowl.

Soon, the glowing liquid filled the porcelain bowl.

A rich but refreshing aroma of wine spreads out!

It's a cocktail!

Off the stage, Ryoko Lina and Aoki Souta stood together.

Liangzi Lina frowned.

Hey!

Aoki Souta touched Zhengliang's forehead and said with a smile: Ayaka is the strongest genius of our Shirinji generation. Even though her must-have recipe is for snacks, it combines a variety of The essence of the field!

“Desserts, wine making, decorations, so much!”

Aoki Souta said: Moreover, you may also be able to tell that all the kitchen materials she uses now, from humble sugar, to white vinegar, corn oil, low-gluten flour... these materials are either handmade by her, Either she supervised the production. Even the eggs and cow-pig-bird dairy products have the Tamagawa family's brand mark... So from the beginning, I concluded that she couldn't lose!

Hearing this, General Liangzi took a deep breath.

This is Shouki, the reserve force of the Tamagawa family... She murmured with regret in her eyes, having already made up her mind about the victory or defeat of the Shouki.

“Rainbow cocktail!”

Bang!

In the guest seats, many professional chefs had already stood up.

Guan Xingchen is one of them.

There was a hint of surprise in his eyes, Why is that female chef able to brew this kind of cocktail? Rainbow fruit, a fantasy ingredient, has been discovered a long time ago, but it has always been a super rare species. Marketable but priceless! 'Rainbow gene' is still one of the top ten problems in the culinary research community. Too many researchers have focused on this ingredient, but have achieved nothing!

At the judging table, Commander Totsuki, Chiyo Goddess, and Abbot Tamagawa all turned to look at the cheerful Abbot Yizhen.

Old guy, it was you who gave the rainbow fruit wine-making technology to that little girl? Nakiri Senzaemon spoke slowly.

I just want to mention a few words. Ayaka used her concentration and wisdom to brew a small bottle of rainbow cocktail.

Abbot Isshin of Shirin Temple replied unhurriedly: She only consumed one fruit to brew that rainbow cocktail. After all, Ayaka hunted that rainbow fruit herself.

Hunt it yourself?

Chef Lin and Chef Long may not have this luck.

The three judges were silent.

There was even a hint of relief in Nakiri Senzaemon's eyes.

Old friend, it's not unfair for your grandson to lose to such a genius. He still needs to accumulate. Commander Yuanyue sighed inwardly.

The only calm person in the venue was Xia Yu, who was immersed in his own carving world.

He doesn't even know what's going on in the outside world.

He only carves works that he is satisfied with according to the blueprint that clearly emerges in his mind.

Look—

Yoshino Yuki pointed to Tamagawa Ayaka.

After pouring a bowl of colorful cocktail, Tamagawa Ayaka brought another bowl, which contained some melted 'isinglass'.

So, after mixing the isinglass with the cocktail, Tamagawa Ayaka cut a few slices of fresh lemon, squeezed a little lemon juice into the bowl, grabbed the bowl with her delicate hands and shook it for a while. Finally, she covered the entire bowl with plastic wrap and stuffed it into the freezer.

It's the freezing layer!

She's going to make wine jelly?

Morita Maki and Nakiri Erina, who are also accomplished in the field of confectionery, looked at each other and vaguely understood Tamagawa Ayaka's cooking.

The cocktail is mixed with gelatine slices, a typical wine jelly style recipe.

Tamagawa Ayaka continued her cooking process.

Next, she finally used the chocolate that had been sitting aside for a long time. When she tore open the package and the camera zoomed in, everyone realized that what she had prepared was actually white chocolate.

Heat and melt to obtain chocolate liquid, then put the liquid into a disposable transparent piping bag.

A piping bag is a common tool used by pastry chefs.

Then, Tamagawa Ayaka took out the silicone mold and squeezed the white chocolate liquid into the pits of the mold one by one. Then she used a tool to scrape off the excess liquid on the surface and put it in the refrigerator to refrigerate, which took about an hour.

After doing this, Tamagawa Ayaka calmly picked up three slices of chiffon cake that had been baked before.

Just put aside more than three slices.

Mold, cake slices and mousse batter prepared previously.

The square cake piece can be put into the mold. First put a piece of bread, pour a little milky white sticky mousse paste, just cover the cake base slightly, then put the second piece of cake, and so on.

When the third cake piece is finally covered, pour out the remaining mousse batter in one go.

At this point, the cake and mold were also thrown into the freezer by Tamagawa Ayaka.

But Tamagawa Ayaka is still busy.

She mixed low-gluten flour and whole-wheat flour, then added brown sugar, butter, white sugar, baking powder and egg liquid and stirred.

…

Before I knew it, 2 hours passed by quietly.

Boom

The hall gradually became audible, and suddenly there was a noise.

It turned out that at the top of the venue between the moon and the sky, a long gap like a line between the valley and the sky slowly appeared on the ceiling corresponding to the stage.

A corner of the night sky at eight o'clock showed through this gap.

The summer night sky is always bright with stars, but no matter how bright the stars are, they can't suppress the full moon.

The cold moonlight fell on the stage along the gap above the head, giving the chefs and kitchen utensils on the stage a layer of flowing light, so holy and so radiant.

In the audience, Nakiri Erina sighed and whispered to Morita Maki next to her:

“This is what ‘between the moon and the sky’ really looks like!”

Now, the moon has slowly moved from one end of the gap to the other end. When the moon actually reaches the other end, it will be 2 hours and 50 minutes. By then, there will only be the last 10 minutes left before the cooking session is over. minute!

One hour!

After receiving the system prompt, Xia Yu finally broke away from the carving state and took two or three steps back. Looking at the bird-shaped ice sculpture in front of him that seemed to be dancing on its own feet, he hesitated for a moment and put away the [Wenqu Knife] first. , there is no rush to carve the last eyes of the ice sculpture.

An ice sculpture without eyes would have no finishing touch.

Therefore, when the camera showed a close-up of the ice sculpture, many people expressed deep disappointment.

Is it just like this?

What about Shen Yun?

Hearing the whispers coming from the audience, Xia Yu just chuckled in his heart and thought to himself: If it is given the charm at this time, wouldn't it lose the sense of surprise? Take your time, don't rush!

The remaining 1 hour is completely enough.

Fish dumplings, or sashimi dishes, don’t require much effort.

In his mind, relying on the improved recipe of Fire Ice Fresh Sea Bream Mountain, the most laborious and physical part is the ice sculpture.

Now that the ice sculpture has made no mistakes and has reached the finish line safely, the next step of sprinting with the baton becomes much easier.

Killing fish——

Xia Yu finally held a basin in his arms and walked towards the fish tank.

He reached out and grabbed it, swish, swish, swish.

The plump crucian carp and carp fell into the plate, and he took another basin and turned back, catching cuttlefish and sea bream.

But the only thing he didn't take was the puffer fish in the fish tank.

This scene immediately aroused discussion in the eyes of the audience.

Is it really still sashimi...

Yukihira Soma scratched his head and said to himself: The pufferfish is killed immediately, so it is indeed not suitable for making fish fillets. The pufferfish meat that is most suitable for making fish fillets needs to be slaughtered non-toxic and then left to stand for at least 24 hours before the fish fillets can be eaten. The best taste!”

The second update is here!