Rebirth as the God of Cooking in Japan

"what is this?!"

Nagiri Erina wasn't going to lose his temper, but the other audience could stand up in horror, crashing, and all the sound of their buttocks leaving the chair for a while.

The light in the picture quickly disappeared.

Tamagawa Ayaka glanced at the lens, with a clean smile on the corners of her lips, grabbed the transparent wine bottle, and tilted the mouth of the bottle slightly against a white ceramic bowl.

Soon, the bright liquid filled the porcelain bowl.

A rich but refreshing aroma spreads out!

"It's a cocktail!"

Under the stage, Ryoko Rina and Aoki Sota stood together.

Ryoko Rina Dai frowned.

"Hey!"

Qing Muzong touched the bright forehead too much, and said with a smile: "Ayaka is the strongest genius of our Shilin Temple generation. Regardless of whether her "must kill" recipe is for snacks, it combines a variety of things. The essence of the field!"

"Snack, wine, decoration, too much!"

Qing Mu Zongtai said: "Moreover, you may also see that all the kitchen materials she uses now, from the humble sugar, to white vinegar, corn oil, low-gluten flour...These materials are either made by herself by hand. Either she was supervising the production. Even the eggs and the dairy products of Niu Zhuniao have the brand mark of the Tamagawa family...So at the beginning, I decided that she could not lose!"

Upon hearing this, Lord Ryoko took a breath.

"This is eating the halberd with the reserve power of the Yuchuan family..." She murmured regretfully, already having a judgment on the outcome of the halberd in her heart.

"Rainbow cocktail!"

Huh!

At the guest table, many professional chefs have already got up.

Guan Xingchen is one of them.

There was a hint of surprise in his eyes, "Why can that female chef make this cocktail? Rainbow fruit, a fantasy ingredient, has been discovered a long time ago, but it has always been a super rare variety. The market is priceless! So far, the'rainbow gene' is still one of the top ten problems in the cooking research community. Too many researchers have pounced on this kind of food, but nothing has been gained!"

The judging panel, the commander-in-chief Yuanyue, the goddess of a thousand generations, and the abbot of Yuchuan, all turned to look at the cheerful abbot.

"Old guy, you gave that little Niko the rainbow fruit brewing technique?" Nakiri Senzaemon spoke slowly.

"I just mention a few words, Ayaka made a small bottle of rainbow cocktail by herself based on her focus and wisdom."

The abbot of Shilin Temple replied unhurriedly: "She only consumed one fruit and brewed the rainbow cocktail. Anyway, the rainbow fruit was hunted by Ayaka herself."

Hunt it yourself?

Chef Lin and Chef Dragon may not have this luck.

The three reviewers were silent.

There was even a trace of relief in the eyes of Nakiri Senzaemon.

"Old friend, it's not wrong for your grandson to lose to such a genius, he still needs to accumulate." Commander Yuan Yue said with a sigh in his heart.

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

He didn't even know what was happening outside.

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

"Look at—"

Yoshino Yuuhime pointed to Tamagawa Ayaka.

After pouring a bowl of colorful cocktails, Tamagawa Ayaka brought another bowl with some melted'isinglass'.

So, the isinglass was mixed 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 whole bowl with plastic wrap and stuffed it into the freezer.

It's the frozen layer!

"She is going to make wine jelly?"

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

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

Tamagawa Ayaka continues her cooking process.

Next, she finally used the chocolate she had left aside for a long time. When she tore open the package and the camera zoomed in, everyone discovered that she had prepared white chocolate.

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

Decorating bags are commonly used props by pastry chefs.

Next, Tamagawa Ayaka showed off the silicone mold and squeezed the white chocolate liquid into the pits of the mold one by one. After that, he used a tool to smooth the excess liquid on the surface and put it in the refrigerator for about 1 hour.

After finishing these, Tamagawa Ayaka calmly went to pick up three pieces of chiffon cake that had been baked before.

Just put more than three pieces aside.

Molds, cake slices and mousse paste prepared before.

The square cake slice can be put in the mold. First put a slice of bread, pour in a little milky white mousse, cover the cake base a little, and then put the second cake, and so on.

When the third piece of cake is finally covered, pour out the remaining mousse 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 took low-gluten flour and whole wheat flour and mixed them with brown sugar, butter, white sugar, baking powder and egg liquid.

...

Unconsciously, 2 hours passed away quietly.

"Boom"

Suddenly there was a noise in the hall that gradually became audible.

It turned out to be at the top of the "Between Moon and Sky" venue, and the ceiling corresponding to the stage slowly appeared a long gap like a valley with a line of sky.

The night sky at eight o'clock showed a corner in this gap.

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

The cold moonlight ran down the gap above the head and spread on the stage, giving the chefs and kitchen utensils on the stage a layer of light, so holy and so radiant.

In the audience, Erina Nagiri sighed and whispered to Maki Morita next to him:

"This is what'Between Moon and Sky' really looks like!"

"Now, the moon has moved slowly from the gap, very close to the other end. When the moon really reaches the other end, it will be 2 hours and 50 minutes. At that time, the cooking session is over and only the last 10 are left. minute!"

One hour!

Xia Yu got the system prompt and finally got away from the state of carving. He 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. , Did not rush to sculpt the last eyes of the ice sculpture.

An ice sculpture without eyes has no finishing touch.

Therefore, when the lens shows the close-up of the ice sculpture, many people are deeply disappointed.

Is it just like this?

Where is Shen Yun?

Hearing the murmurs from the audience, Xia Yu just chuckled in his heart, and said inwardly: "If you give the charm at this time, won't you lose the sense of surprise? Take your time, don't worry!"

The remaining 1 hour is completely enough.

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

In his mind, relying on the improved recipes from "Lie Bing Fresh Bream Mountain", the most effort-consuming and physical effort is ice sculpture.

Now that the ice sculpture has made no mistakes, and safely ran to the finish line, the following procedures, sprinting with the upload and the baton become more calm.

"Kill the fish—"

Xia Yu finally embraced a basin and walked towards the fish tank.

Reach out and grab, swish.

The plump crucian carp and carp fall into the plate, take another basin and turn around and come back to catch the cuttlefish and sea bream.

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

This scene fell in the eyes of the audience and immediately sparked discussion.

"Sure enough, is it still sashimi..."

Xingping Chuangzhen scratched his head and said to himself: "Puffer fish is killed now, it is indeed not suitable for fish fillets. The most suitable puffer fish meat for fish fillets needs to be non-toxic slaughtered and allowed to stand for at least 24 hours before the fish fillets can be owned. The top taste!"