Halberd-level chef

Rows of delicate faucets, dripping small droplets, seem to be accompanied by a small dance music, strands of strands lingering.

Xiao Lin Donggen, who was full of expectation, looked up at Ye Han, who was holding the kitchen knife tightly, and then turned his head to look at Seiichiro Kohei, who opened the knife box to select the kitchen knife.

After that, he fell into deep thought.

“What kind of cooking will it be?”

“What did you cook yesterday when you compared with Kume Teruki?”

Suddenly, Ye Han, who had polished the kitchen knife even brighter, turned to Seiichiro Kohei and asked. In the tone, he seemed very calm, just like usual, without too much tension and excitement.

“Risotto seafood.”

“Oh, seafood? Huh, or Italian cuisine? The last time I talked to Mr. Chappel, he told me that the mother of Western food is not French food, but Italian cuisine. ”

“In addition to the well-known pizza and pasta, Italian cuisine is famous for its seafood and desserts. Oh, I really didn’t expect that Chinese cuisine would lose to Italian cuisine? ”

There was a contemplative, distracted, and non-smiling smile on the corners of his mouth. Ye Han looked at Seiichiro Kohei and wanted to continue to say something, but he still didn’t say it after all, and could only smile.

“I have traveled to many places, and Chinese cuisine is the most delicious and rich. As a teacher, you should also know very well that if your cooking skills are not good, no matter how good the recipes and the best ingredients, they are all for nothing. ”

“On the contrary, as long as the cooking technology goes up, no matter how ordinary the ingredients are, they can achieve excellence and achieve incredible results.”

Kohei Seiichiro, chose a kitchen knife, he exhaled deeply, looked at this Ye Han who seemed to be smiling, and finally stunned and said.

As soon as he said this, he made Jiu I, who was watching for a long time, feel a little unhappy. In other words, Seiichiro Kohei meant that Teruki Kume had simply played Chinese food.

Qi Yu Xuanang, tall and burly, the mysterious masculine temperament exuded by the whole person is shocking. On the contrary, Ye Han, who stood opposite Seiichiro Kohei, was cold and arrogant in temperament, noble and elegant.

Although the two people are completely different in temperament, they all have one thing in common, that is, they are terrifyingly strong.

After a while, Ye Han finally spoke: “Then this time, let’s use seafood.” In the field of Chinese cuisine, what I am best at is Cantonese cuisine, and I don’t need to say more about the meaning of this. ”

“Of course, this is better, you and I don’t leave a hand, enjoy this kind of competition.”

Cantonese cuisine, that is, Cantonese cuisine. Relatively speaking, the start is late, but the impact is far-reaching. Most of the Chinese restaurants in the world are mainly Cantonese cuisine, and foreign Chinese food is basically Cantonese food. Few people think that Cantonese cuisine is the representative cuisine of the overseas Celestial Empire.

Speaking of Cantonese cuisine, you probably think of the sentence: Cantonese people, just can eat anything.

Of course, such a statement, difficult to exaggerate, is also a misunderstanding of Cantonese people. However, Cantonese cuisine draws on the strengths of hundreds of families, uses a wide range of ingredients, selects rare ingredients, and exquisitely ingredients, but it is another cuisine that cannot be reached.

Especially in terms of materials, it is strange and extensive, and it is not overdone.

Similarly, because it is close to the South China Sea, seafood has almost become the main theme of Cantonese cuisine.

Ye Han, who is good at Chinese cuisine, is actually more accurate in Cantonese cuisine. Therefore, his words actually show that in the field of seafood, he is the strongest.

It seems that in this competition, the two sides will not release water.

“What? Master’s five-flavored integrated mapo tofu is obviously the best, right? He…… Isn’t what he is best at Sichuan cuisine? Powerful, could it be that the master has never exerted his true strength before? ”

Jiuji stepped on his mischievous feet, sat on the empty counter, supported his chin with one hand, and looked at Ye Han who didn’t talk nonsense, and was inevitably startled by such words.

“Really, sometimes, even I wonder, is he really a fifteen-year-old boy? Such cooking skills, without decades of hard work, it is impossible to reach that level. ”

To say that the most depressing, or Xiaolin gentian. The thought of his previous use of spices to defeat his own cuisine made him even more upset.

Helplessly, she could only sigh.

After a while, both sides were meditating, contemplating the recipe in their heads. Immediately, Kohei Seiichiro came to the place where the ingredients were stacked, and it was good that he didn’t look carefully, and the more he looked, the more he was stunned.

“The ingredients here are so abundant.”

“Of course, my seminar is destined to be the biggest and strongest seminar in the school. Therefore, the ingredients here are collected from many precious ingredients from all over the world. Here, it is a treasure trove of ingredients. ”

After that, Ye Han turned his head, came to a very large aquarium, fished out a Chaoshan red crab from it, and quickly tied its feet and large tongs with rope.

Chaoshan red crab, listening to the name, you can think that this is a famous seafood in the Chaoshan area of Guangdong.

Generally speaking, female crabs caught from the sea do not have many full ovaries, and artificial fattening is necessary to make them “paste crabs”. The cultivated paste crab, the legs are full of thick meat, the paste is full of fat, after steaming, it is delicious and abnormal, and the nutritional value is very high.

“Crab? Interesting. So, I’ll use this. ”

Bonito is a cold-water fish, mainly produced in cold seas, and dried products of cod. Because it looks like chai, it is called bonito by Cantonese people.

Remove the head, tail, and bones of the bonito, and only the muscles at the back of the abdomen. This dried fish product is called wooden fish in Japan.

“It’s a rare ingredient, and it takes eight months to smoke bonito into a wooden fish that is as hard as wood. Unexpectedly, I could see this ingredient here, and I was still a little surprised. ”

“So, let’s see what the same seafood dish will become in your hands and under my cuisine?” Oh, all of a sudden, it became interesting. ”

“I’d love it.”

Ye Han smiled, then glanced at the crab on the cutting board, raised the kitchen knife without expression, and chopped it down. _

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