Not only Kamimiya Minako expressed doubts, but even Kirie Rina and Senato Natsume on the judges' table also showed doubts in their eyes. Minezaki Yaeko also had a suspicious look in her eyes.
Perhaps because he was not good at using electronic equipment, the microphone was not turned off, allowing the Food Demon King's shocking words to spread.
But he didn't pay too much attention to this matter.
After looking at each other with Kusou Rokuen, knowing that the igo branch manager had no idea that Kondo Haidian would use such knowledge to compete, Kirisenzaemon thought for a moment and chose to explain to the public what the legendary ingredients were.
'It's almost that time, and it's time for the dream ingredients to appear in front of the public. The legendary ingredients can just be used as a kind of foreshadowing...'
So after just pondering for a while, the Food Demon King began to generously introduce what a ‘king sea bream’ is!
"As everyone knows, snapper is an extremely high-quality food."
“Especially the sea bream, it tastes delicious and the fish meat is fresh and elegant.”
"But unlike what is known to the public, sea bream is not the most delicious of all sea breams."
Kirisenzaemon paused.
"There is a kind of sea bream that lives in special waters, a mixture of seawater and fresh water. Every inch of its meat is ten times more delicious and flavorful than ordinary sea bream. This is the king sea bream!"
"And this kind of fish has only appeared in Kondo Garden in recent decades..."
"The gourmets who were lucky enough to taste it at that time were all amazed. The rich flavor was mixed with the freshness and elegance of the sea bream, and it also had the unique taste of freshwater fish, forming the ultimate deliciousness!"
Hearing the praise from the Food Demon King, Kondo Haidian also showed a proud look.
Even in front of him, the fish didn't look like the so-called legendary ingredient, but the moment he started cooking it, the eyes of the audience were still wide-eyed.
The king snapper covered with moss and shells was picked up by Kondo Haidian and then fell to the ground.
Immediately, the shell and moss on its body fell to the ground, and a golden light was revealed on the cooking table.
It was a snapper with golden scales all over its body, like fish scales the size of copper coins, lined up one after another. Even if it was thrown to the ground, the king snapper still has strong vitality, swinging tail, and even Kondo Haidian's side
The sous chef who was about to capture him was also knocked to the ground.
Seeing such energetic king snapper, Kondo Haidian couldn't help but tremble with his hands. You must know that in order to get this fish up from that place, not only did he use special equipment to attract the king snapper, but even the struggle after taking the bait was beyond...
for five hours.
His hands became stiff before he finally managed to catch the king snapper completely.
If any other method is used, it will not only damage the body of the king sea bream, but also destroy its complete flavor. In order to win, Kondo Haidian can only use primitive fishing lure methods.
Fortunately, the result was as he hoped, and he got a king snapper that was just about three pounds in size.
Bigger is not always better for fish like sea bream, especially if it is to be cooked as sashimi, the size of the fish is very particular.
Because it grows in special waters, with both fresh water from the snow-capped mountains flowing in and pure seawater from the ground, it is possible to raise king sea bream that is full of special flavor, making this fish grow quite slowly.
A two-pound king snapper will take at least seven or eight years to grow, while a three-pound king snapper will have its strongest flavor and will take about ten to twelve years to grow.
This is a long time for any kind of fish, but for a fish like king snapper, which has a lifespan of almost a hundred years, it is just a young age.
In order to maintain the most perfect flavor, even though Kondo Haidian was afraid of the strength of the king snapper, he had to go up and cooperate with the sous chef to move the king snapper to another basin. In that opaque basin, there was
When Kondo Haidian was about to release the king snapper, the fish tails on both sides suddenly scratched the fish scales, adding two wounds.
And when we got here, the camera moved away very wisely.
Even though they love food very much, the TV station deliberately avoided this kind of bloody end.
However, Jiuzou Luyuan was very considerate and started explaining at this time.
"In order to get rid of the fishy smell in the sea bream, Chef Kondo began to use natural wound bleeding. The fish meat produced by this treatment has no blood congestion, is white in color, and is of top quality. It just takes a long time and is not excessive.
humane."
These cooking methods are not that uncommon and can be accepted by most people, but there are always some people who can't stand it, so he couldn't help but add it.
"It's just that this is a way to make us more humane. After all, it is very inhumane for the judges to eat food full of bloody smell!"
Such self-deprecating words caused bursts of laughter in the audience, and no one pursued Kondo Haidian's methods.
On the contrary, Zhao Youqian glanced at Kondo Haidian, who was full of confidence and was waiting for Wang Hai's bloodletting to be completed.
'It seems that it is indeed that dish. I wonder how well you have mastered it!'
Having seen the hibiscus crab raided by the dark chef, he naturally had his own guess as to what kind of dishes Kondo Haidian could come up with. In addition, Kondo En is in the seafood business, and Igo also gave him a lot of information about the legendary ingredients.
Saw it.
If some targeted measures cannot be taken, then so many favorable conditions have been wasted.
Looking at the bright red color in front of him, Zhao Youqian sneered.
"The method of establishing taste barriers is not something you in the dark cooking world know. I know it, and I'm very skilled at it!"
'I just don't know if your cooking can break my taste barrier!'
The more I immerse myself in the cooking action, the originally complicated and repetitive work seems to be full of charm.
Zhao Youqian carefully picked out the bright red peppers one by one and cut them into sections.
Different chili peppers were divided into different parts, and soon three bowls of different chili peppers had been processed by Zhao Youqian.
At this time, Kondo Haidian's king snapper had not yet finished bleeding.
Zhao Youqian was not too anxious about this. All he had to do was serve the food earlier than Kondo Haidian.
The dishes of other shops in the commercial street were not his targets.
This also gives those stores a last chance to get accurate reviews.
Because once his food reaches the judges' table, it will bring a devastating taste. The chef who serves it after him, Zhao Youqian, has this confidence.
All dishes will be.
It's tasteless to eat, it's a pity to throw away...