"What's this?!"

Erina Nakiri was not out of control, but the other audience members were already shocked and stood up, clamoring, and for a moment they were the sound of their butts leaving the chair.

The light in the picture quickly disappeared.

Aya Tamakawa glanced at the camera, and a clean smile that was sure to hold on the corner of her lips. She grabbed the transparent wine bottle and tilted the mouth of the bottle slightly towards a arranged white ceramic bowl.

Soon, the colorful liquid filled the porcelain bowl.

A rich but refreshing aroma of wine spreads out!

“It’s a cocktail!”

Off the stage, Ryoko Lina and Aoki Sonta stood together.

Ryoko Lina frowned.

"Hey!"

Aoki Sect touched her bright forehead and said with a smile: "Ayaka is the strongest genius of our Shilin Temple in this generation. Although her killer recipe is about dim sum, it embodies the essence of a variety of fields!"

“Dinner, winemaking, decor, too much!”

Aoki Sonta said: "And you may also see that all the kitchen materials she uses now, from inconspicuous sugar, to white vinegar, corn oil, low-gluten flour... These materials are either handmade by her own hands or supervised by her. Even the dairy products of eggs and 'Cow Pig Bird' have the brand mark of the Tamakawa family... So from the beginning, I decided that she could not lose!"

Upon hearing this, Lord Liangzi took a breath.

"This is the reserve force of the Yuchuan family's food halberd..." She murmured with regret, and had already made a conclusion on the outcome of the food halberd.

“Rainbow Cocktail!”

Hop!

In the guest seat, many professional chefs have already stood up.

Guan Xingchen is one of them.

There was a trace of undispersed surprise in his eyes, "Why could that female chef make this cocktail? Although the fantasy ingredients of rainbow fruit were discovered very early and early, they have always been a super rare variety. To this day, the "rainbow gene" is still one of the top ten problems in the cuisine research industry. Too many researchers have been focusing on this ingredients, but they have gained nothing!"

The judges' seat, General General Totsuki, Chiyo Goddess, and Abbot Tamakawa, all turned their heads to look at the happy Abbot Ichima.

"Old guy, did you give the brewing technique of rainbow fruit to that little girl?" Nakiri Sensaemon spoke slowly.

"I just mentioned a few words. Ayaka made her focus and wisdom and brewed a small bottle of rainbow cocktails by herself."

The abbot of Shilin Temple replied slowly: "She only consumed one fruit and brewed that rainbow cocktail. Then again, the rainbow fruit was retrieved by Ayaka herself."

The other three judges were silent.

Even, there was a hint of relief in Nakiri Sensaemon's eyes.

"Old friend, it's not unfair to lose to such a genius, he still needs to accumulate." General Manager Yuanyue said in his heart.

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

He didn't even know what was going on outside.

He only carved works that were satisfactory based on the blueprints that appeared clearly in his mind.

"Look quickly"

Yoshino Yuki pointed at Tamakawa Ayaka.

Pour a bowl of colorful cocktails with a brilliant and colorful cocktail, and Aya Tamakawa brought another bowl, which contained some melted 'fish glue'.

So, the fish glue and cocktail were mixed, and Aya Tamakawa cut a few slices of fresh lemon, squeezed a little lemon juice into the bowl, grabbed the bowl with a slender hand and shook it for a while. Finally, she covered the whole bowl with plastic wrap and stuffed it into the freezer.

It's frozen layer!

"She wants to make wine frozen?"

Maki Morita, who also has accomplished in the field of dim sum, looked at each other and understood Tamakawa Ayaka's cuisine.

Cocktails with gelatin slices, a typical wine-freeze-style recipe.

Tamakawa Ayaka continues her cooking process.

Next, she finally used the chocolate that had been left aside for a long time. When she tore open the packaging, the camera was closer, everyone realized that what she prepared was actually white chocolate.

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

Piping bags are commonly used props by pastry chefs.

Then, Aya Tamakawa shines out the silicone mold and squeezes the white chocolate liquid into the mold hole one by one. Then, use tools to scrape the excess liquid on the surface and put it in the refrigerator to refrigerate, which takes about an hour.

After making these, Tamakawa Ayaka calmly picked up three pieces of chiffon cake slices that had been baked before.

Just more than three pieces are left on hold.

Molds, cake slices and mousse paste that has been prepared before.

The square cake slices can be put into the mold. First put a piece of bread, pour a little milky white sticky mousse paste, cover the cake embryo slightly, and then put the second cake, and then cycle through this.

When the third cake slice is finally covered, the remaining mousse is covered in one breath.

At this point, the cake and mold were thrown into the freezer by Tamakawa Ayaka.

But Tamakawa Ayaka is still busy.

She took the low-gluten flour, mixed whole wheat flour, mixed and stirred with brown sugar, butter, white sugar, baking powder and egg liquid.

...

Before I knew it, two hours passed quietly.

"Boom"

The guild hall, which gradually became audible, suddenly heard noise.

It turned out to be the top of the venue, the corresponding ceiling of the stage slowly opened a gap like a valley.

At eight o'clock, a corner of the night sky was revealed in this gap.

The night sky in summer is always full of stars, but no matter how dazzling the stars are, they cannot suppress the full moon.

The cold moonlight spreads along the gap above the head on the stage, giving the chefs and kitchen utensils a layer of stream of light, so holy and so radiant.

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

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

"Now, the moon has slowly moved from the gap and is very close to the other end. When the moon really reaches the other end, it will be 2 hours and 50 minutes. By then, there will be only the last 10 minutes left before the cooking process is over!"

One hour!

Xia Yu received the system prompt and finally got away from the carving state. He took two or three steps back. He looked at a bird-shaped ice sculpture in front of him with one foot independent and seemed to be dancing gracefully. After hesitating for a moment, he put away the [Wenqu Knife] first and did not rush to carve the last eyes of the ice sculpture.

An ice sculpture without eyes will not have the finishing touch.

Therefore, when the camera gave the ice sculpture close-up, many people showed deep disappointment.

Is it just like this?

Where is Shen Yun?

Hearing the whispers from the audience, Xia Yu just chuckled in his heart and said to himself: "If you give Shen Yun at this time, wouldn't you lose the sense of surprise? Take your time, you can't hurry!"

The remaining 1 hour is enough.

Fish sashimi, or sashimi, does not require much effort.

In his mind, the recipes improved by "Fresh Bream Mountain" were the most laborious and physically exhausting, the ice sculptures.

Now the ice sculpture has made no mistakes. It has safely run to the finish line, and it has become much more relaxed when it comes to sprinting with uploads and taking the baton below.

"Kill fish"

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

I reached out and grabbed it, swish swish swish swish swish swish swish.

The fat crucian carp fell into the plate, took another basin and turned back, and caught the cuttlefish and snapper.

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

This scene suddenly sparked discussion in the eyes of the audience.

“As it really is sashimi…”
Chapter completed!