The outcome is indeed difficult to judge.

There are three kitchen counters and three chefs. Each chef is focused, ignores the whispers of the outside world, and is completely immersed in his own cooking world.

“Wait…”

At this time, a strong aroma of seafood came to my nose.

Everyone's eyes were immediately attracted by Shinji Takei.

Takei uses a frying pan to fry the lobster meat.

I don’t know how Takei operated it. The shrimp shells of the ‘beer lobster’ remained almost the same, but the shrimp meat had been removed, and there were three thicker pieces of meat in total. The remaining small pieces of meat were placed on the plate in the corner and discarded.

The blanched lobster shells are undoubtedly beautiful and golden, which makes people feel very appetizing when they look.

Similarly, the blanched asparagus is placed on another small plate and a hint of heat comes out. These asparagus will be used to plaster on the plate later and serve as decorations for placing the plate.

The olive oil in the pan is already boiling.

After taking the glassware, it contained a white "crunchy award". Shinji Takei looked serious and took every process extremely seriously. His pious eyes seemed to be an artist who was painting a masterpiece of his life.

The white slurry covered three segments of lobster meat.

Then, without using tools, he used his hands to grab his head and tail, and placed three pieces of lobster meat in a pan one after another.

In an instant, the umami smell poured out!

After sniffing it gently, the friends from the Pole Star Door became fascinated.

Watching live broadcasts and recordings is one thing, but smelling the smell on the spot is another thing.

The fragrance made them immerse themselves in uncontrollably. It was just the smell, which made them soft all over. A magnificent scroll of the deep sea slowly opened in front of them, and they seemed to be surrounded by the ocean.

"This is the fantasy ingredients from the ocean..."

Yukihei Tsuma clenched his fists, his eyes showing excitement, and he couldn't help but think: "If there was a 'beer lobster' in front of me, what would I do?"

Unknown, strange, and fantastic ingredients are more attractive to chefs than any gold and silver.

From the "White-Haired Cinderella Beef" at the beginning of the school year, from Xia Yu and Si Yingshi's duel, to the current "beer lobster", before he knew it, while Xia Yu accumulated combat experience and cooking experience, Yukihei, the salty pig-foot, and a large group of friends, were also accumulating experience and quietly growing up.

Their vision has exceeded that of ordinary far-lived months and year-round.

Not only Yukihito Masa, Tatsuo Eki, Kasuki Ryoko, Morita Maki, etc., including Yoshino Yuki, who has a jumpy personality, they also calmed down, their eyes shining with the brilliance of wisdom.

Ordinary ingredients can no longer satisfy these young and energetic chefs!

"The students of Yuanyue's class are of high quality!"

The kitchen suddenly became strangely quiet. Mas's eyes flashed across the thoughtful Aosu, Kobayashi Gentian and Erina Nakiri. When he looked at the Pole Star Door, he was secretly surprised.

Don’t forget, putting aside the identity of the “Food Club”, he is the real vice president of Orlando.

At this moment, a feeling of fear grew in Maas's heart.

Perhaps this year's Academy Championship wins the championship.

...

Ten minutes later.

Takei Shinji poured the sauce made with garlic, onion and light cream onto the lobster meat on the plate.

Finally, sprinkle with crushed red pepper.

"bite!"

He patted the bell posing beside him, and finally showed a smile when he met everyone's eyes.

“My cooking is done!”

As he said that, he unbuttoned his apron.

Um?

Takei took the lead in looking at Hasegilo who was the last move.

Hasero Ichiro stood in the kitchen counter, smiling, several plates in front of him filled with unfried fresh green vegetables, and the oil pan in front of him was already boiling.

The oil temperature of tempura fried ingredients is generally between 160-190 degrees. If it is higher than 210 degrees Celsius, the oil will easily change, smoke and produce various harmful substances. Therefore, controlling the oil temperature is a must-learn for chefs who learn tempura cuisine.

Before everyone could ask, Hasero Ichiro smiled and said:

"Tempura, you still have to be fried and eaten."

"Generally speaking, it is the best time to eat within 30 seconds of the pot."

Simply put, it is to eat while it is hot.

Everyone understood.

"So, Mr. Hase, what is this?" Kobayashi Gentian swallowed and pointed at the cooking pot that was mounted on another stove.

In the pot, there are apple slices and orange slices.

At the same time, as the fire heats up, a spice lingers in lingering.

"Hmm? Lilac, bay leaves, cardamom powder..."

Elizabeth next to Maas raised her eyebrows, sniffed the fragrance and said, "There is also a natural and refreshing sour smell, is it the cranberry plum?"

"Wait, cinnamon! cinnamon stick!"

This beautiful white Western woman immediately identified all the spice ingredients in the pot.

Look at the dark red liquid in the pot.

"Wine?"

Erina Nakiri murmured, "Cook red wine?"

"Yes, it's just cooking red wine." Mas replied, and at the same time he looked at Hasegawa Ichiro with a shocked and suspicious look.

It sounds incredible.

According to the public's perception, it seems that the sake wine can be boiled and it can be drunk when it is hot, but in fact, red wine can also be cooked warmly. However, some things need to be added to the red wine, so that it will be more flavorful after it is cooked warmly.

"I didn't expect that Mr. Hase, who is good at wine-making, also mastered the Western style of warm wine cooking!"

Mas said: "It is said that the ancient Greeks were the first to invent hot red wine. At that time, the Greeks advocated frugality and not wasting food. When they saw endless red wine left on the table, they tried to add spices and cook it!"

"Then, by the Roman times, the Romans inherited and improved the method of hot wine, and cooked with honey, pepper, bay leaves and even saffron, making the hot red wine taste better!"

Everyone suddenly realized.

It turns out to be an ancient way of cooking.

The fire on the stove is very small, and it is appropriate to use a small heat to warm the wine, otherwise the alcohol will evaporate when it boils.

This process takes about 20 minutes.

So, a group of people, including Takei and Hasegawa, looked at Xia Yu's kitchen counter.

Well?

Looking at each other.

Instead of cutting sashimi, Xia Yu held a silver knife and painted at the two-meter-square ice lump that had been transported to the kitchen counter at any time.

"Wow!"

"Wow!"

The carving knife cut across the ice surface, and the silver-blazed blade quietly penetrated into the ice cube like it was through white paper.

Just amid the harsh sound, Xia Yu worked intently.

Such high-intensity carving is actually quite difficult. This piece of ice is twice as big as the last time in the communication class, which also means that he has a stronger control over the carving of ice sculptures, and he can try to carve larger works.

What is the best way to carve?

According to the original recipe of the brain, the requirements for ice sculptures are not high, or in other words, ice sculptures are just things on the edge and have no important impact on the quality of a dish.

However, the ice sculptures are completely different from Xia Yu.

How rustic it is carved into a hill, without any technical content. Even though he has time and technology, he doesn’t pursue perfection, Xia Yu can’t get through the psychological barrier.

And the words of the dragon seem to be repeated, and Xia Yu will be tired of carving it himself.

So, what Xia Yu is carving is a brand new ice sculpture.

Just follow the images in your mind, carefully crafting them with strokes and strokes.

"If you do a sashimi, why do you need an ice sculpture?"

"Ice cubes can indeed lock in the umami flavor of the fillet, but is it wrong to focus on the carving?"

Just when everyone was puzzled, Xia Yu suddenly put away the knife, slowly stretched out his palm, and gently patted it on the ice.

Click.

In an instant, the big avalanche and the ice cubes fell off.
Chapter completed!