Dojima Gin felt that he couldn't answer for a moment, "It's a spice made with soy sauce and cooking wine, Japanese sake, etc., so I think I'll use it in my dishes later."
But what kind of dishes about sea bream would use "condiments", and he hasn't figured it out for a while.
However, this is also the charm of the competition, isn't it, if you can see through it at a glance, you won't be able to get to the stage of this final.
And Yang Ming's side He didn't understand it at all.
The sea bream is still in a box full of ice, and the ingredients are already all over the table, so you can't help but worry about where to put the fish when it is ready.
Moreover, Yang Ming is busy doing too much is boiling the broth, still steaming something, the oil pot next to it is also heating over low heat, and it looks like it is about to boil, and at this time, Yang Ming is still going all out to chop the ingredients, which is really making people sweat, can this really be busy without the doppelganger technique, as long as you remember the time a little wrong, it will make a mess As a dish, there's no reason why you need so many utensils When it comes to the cuisine of sea bream, he almost reflexively thinks of the "real sea bream continent map" made by the Chinese master.
If he remembers correctly, it was a sword duel in Guangdong in which he gambled on legendary kitchen utensils, and the little master surprisingly used only one dish to deal with the four sea bream dishes made by his opponent with superb knife skills.
That is the "Red Sea Bream Continent Map" made by gathering the essence of the four regions.
It is a combination of four distinctive dishes, namely "Grilled Fish and Green Onion Cakes" with the flavor of the capital, "Sashimi with Crab Roe" with the characteristics of the Magic City, "Kung Pao Fish Dice" with Shuchuan flavor, and "Stir-fried Fish Dishes with Oyster Sauce" in the Yangcheng style.
In this dish, you can enjoy different flavors from south to north, and the four flavors can be eaten in a specific order to enhance the flavor of each other.
With this dish, the little master made a tie with the four dishes carefully prepared by the other party.
It's just that good is good, Yang Ming naturally won't make this dish, and their exam question this time is not the four dishes of sea bream.
However, this did not prevent him from getting some inspiration from the "Red Sea Bream Continent Map".
"Almost."
Yang Ming touched the surface of the sea bream, the sea bream that had been placed in the ice water mixture before, and after taking it out for a while, the temperature on the surface of the body had slowly risen.
"Are you finally going to start handling sea bream?"
said Ichishiki, who was standing on the edge of the venue, looking at the two chefs in the center.
The sea bream they prepare is the best "Akashi sea bream" caught at sunrise, and the freshness of the sea bream is maintained with ice cubes until it is defrosted.
By this time, the ingredients had been prepared, and the snapper had thawed to the point where it could be processed, and the two of them were on par in terms of time allocation.
"Wait, what's going on" "That boy, how did he scrape off the hard fish scales when he touched it with his hand?"
The audience suddenly set off a commotion, and I saw Yang Ming rubbing his hand on the fish, and the scales of the real sea bream, which would even have a notch in the kitchen knife, flew down one by one.
Yi Sehui leaned closer, of course she could see the steel wire between Yang Ming's hands, and the scene like magic was also brought by this steel wire.
Scraping fish scales with steel wire, this method is generally used by experienced chefs and fishmongers at the beach, although it is convenient, but if the strength is not good, it is easy to scrape the fish body when scraping the scales.
Seeing Yang Ming so skillful, Yi Sehui couldn't help but feel a burst of relief, these days of hard practice, Yang Ming has not wasted the hardships of the Pole Star Liao these days, and he has not eaten in vain After scraping the fish scales, Yang Ming put the steel wire aside, and then the audience on the side understood what method Yang Ming had used to remove the fish scales just now, and before they could recover from it, Yang Ming began to move again.
Picking up the dragon slaying knife with his right hand, and holding down the snapper with his left hand, Yang Ming cut the belly of the snapper directly with a clean knife, and the precise strength was really breathtaking.
There was only one kitchen knife, but the action looked like one after the other, and it was so fast that it was dizzying, first using a large arc to deal with a large area, and then using the tip of the knife to target the fins and tails, and just like that, the flesh and fillets flew and landed on the plate next to it.
"When it comes to handling ingredients, the biggest enemy is indecision."
This is what Yang Ming said to him when he was learning cooking at Yuanyue Academy, and he has always remembered this sentence.
The hesitation in the mind will affect the skill of the knife, and a good chef will evolve the use of the knife into an instinct.
Once you lift the knife, you let your instincts drive you, don't think, don't hesitate, trust what you see at first sight, and use your intuition to make decisions.
The audience was completely stunned, to be honest, Yang Ming's technique, many of the students present also knew how to use a knife to deal with fish It's just that they are far from reaching Yang Ming's level.
The perfect grasp of strength and angle, as well as the intimate understanding of every inch of the structure of the sea bream, made Yang Ming's speed much faster than ordinary people The most intuitive manifestation is that when Yang Ming completely processed the sea bream, Ye Shan Liang opposite him hadn't even finished processing the fish scales You know, Ye Shan Liang's speed is already very fast "It's really terrible knife work" has been paying attention to this game for a long time, and I have to sigh in my heart, when it comes to knife work alone, Yang Ming compares him to him, "Is it really a master?"
After all, Yang Ming's pondering of knife work has reached the point of reaching its peak.
And half of the knife skills that I learned from Teruki for a long time were learned from the teacher of the distant moon, and the other half was slowly explored by myself.
Now it seems that he needs to improve a little further.
I heard that next year, Yuanyue School Park will also send exchange students to Tianfu Cuisine Park for exchange and study.,I've been thinking about whether to fight for this place for a long time.,But he's still hesitating.
It's not that he is reluctant to take the position of the Ten Heroes, to be honest, he is not very interested in the Ten Heroes, and it is just a sign of strength for him.
What he is most worried about is that after he leaves, the Chinese and Western Cuisine Research Association will lack a master who is enough to suppress the scene
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