These materials are naturally prepared for these two head basins.

The assorted head basin is mainly pickled, and Tang Ming has already planned it.

The cocktail head basin is even simpler for Tang Ming.

There may not be anything else on the island, but fresh ingredients are everywhere.

Before, a batch of sea fruit trees were transplanted on the island. Tang Ming asked the 20,000 people to pick them in the morning and prepared them. At this moment, they placed them on the chopping board and turned into a gadget for Tang Ming to play with his sword.

For formal chef training, the requirements for knife skills are not limited to peeling and cutting vegetables.

Not only the West, but also the romantic French people like to be beautiful.

From ancient times to the present, many oriental dishes have been shaped, especially some palace dishes, which are indispensable in shape, color, fragrance and flavor. This shape is naturally the shape of the dish.

In China, even in an ordinary cooking school, students should be proficient in mastering the most basic spiritual carvings before graduation.

In China, this is already a relatively clever carving.

The introductory carvings are those fruit plates purchased on KTV.

However, Western carvings are also unambiguous. In terms of historical heritage, compared to the East, they are actually not inferior at all.

Although there are Buddhist sculptures in the East, countless Taoist temples, and the scale is magnificent and amazing, the West is better at carving small reliefs such as figures.

Although this sounds different from cooking, whether the carving technique is clever or not, in a sense, determines the width and length of the people of a country in conceiving this matter.

In countries where stone carvings can be carved well, the shapes of the dishes will never be bad.

But there is one thing: the fixed carving in Western food, which entertains so many guests, naturally requires a large number of people to carve. The level of these people is impossible to be the same, both high and low.

This brings back to the question of how much water can a bucket hold.

The difficulty of carving in a fixed banquet depends on the shortcomings of the foundation, and the level that a group of sculptors, the worst one can achieve.

Tang Ming’s cooking skills are undoubtedly a long version.

Among the chefs around the West, it may not be possible that no one can compete with Tang Ming.

But when these people were not present, the group of contestants, ordinary sculptors, and those who had eaten high-end fixed meals, saw Tang Ming's magical skills and extremely fast carving shapes at this moment

, all of them were full of eyes and were amazed!

An apple can be easily cut into a hollow five-pointed star pattern by Tang Ming. It not only removes the core, but also makes the shape more beautiful.

A banana can be peeled into a tower shape by Tang Ming, removing the surface of the banana, leaving the sweetest part in the center.

The watermelon is hollow, with the cover on the top and bottom. Inside are large pieces of watermelon meat and hollow hexagram pineapple pieces soaked in salt water. The thin edges and corners of the pineapple and the hard lumps that are not sweet in the middle are all removed!

Tang Ming is not afraid of waste, but is afraid of not wasting enough. With his breathtaking shape and speed, he retains the best part of fresh fruits.

The rest were all thrown away... and to the Great Saint who came behind Tang Ming at some time.

Because Tang Ming must have peeled it first when cutting, the "waste residue" of these peeled fruits is lazy and timid. The lazy and timid saint eats happily and enjoys it.

In addition to fruits, Tang Ming certainly won’t let go of the main dish seafood for this banquet!

The banquet requires all six-ring creatures to be made into food.

Because there is no distinction between meat and vegetables, whether it is a cocktail head basin or an assorted head basin, it is a key part of Tang Ming's completion of the task.

Of course, Tang Ming did not deliberately choose dishes that were not used in other dishes, so as to make every dish just right.

The main purpose of this Western food is to obtain more delicious food while completing the task.

Therefore, Tang Ming emphasizes that the more you have, the better.

If a fish is suitable for making cold dishes, hot dishes, or even soup dishes, then Tang Ming will never worry about what dish to make the fish, but will do it all directly.

There are so many ingredients, Tang Ming is not afraid of waste.

Therefore, Tang Ming used it all as a seafood ingredient regardless of whether it will be used in the future!

However, the West does not pay much attention to seafood.

In other words, Westerners are too particular about keeping the original flavor of these seafood, and the method is particularly simple.

However, this keeps the original flavor only for sauces, but does not avoid spices.

Therefore, although Western seafood is cooked casually, as long as it is fresh, cooked, or even half-cooked, it can be served. However, no matter what the seasoning is, the spices must be sufficient.

Many famous seafood in the West are named after various spices.

This is somewhat similar to China.

The name of Chinese dishes is not to mention some elegant dishes. The common dishes have the following ingredients first and main ingredients later, such as home-cooked dishes such as scrambled eggs with tomatoes, shredded peppers, etc.

Whatever is fried, what is fried is the main ingredient.

Western dishes are similar when translated.

For example, the main spice added is fennel, which is fennel seafood.

Especially in France, there are many spices, and when you encounter a variety of spices added... you will also mark all spices one after another.

The same seafood is likely to be due to the fact that the spices in one store are even more popular, while the spices in another store are relatively niche, resulting in a scene where traffic is bustling and deserted.

When spices are so important, Tang Ming naturally prepared them well.

But at this moment, Tang Ming was not in a hurry to show the spices first.

The spices are all ready-made, and the fragrance cannot be seen in front of those netizens... Even if it can, it will only be a draw with the spices from the outside world.

In Tang Ming’s plan, what really attracts netizens is the mutated creatures that are about to become seafood among these six-ring creatures!

There are a total of 71 six-ring mutant creatures, just like seafood, Tang Ming chose 49.

Among them, 37 are mutated creatures of the Six Rings.

The other 12 species are some mutated creatures in the fourth and fifth rings.

Tang Ming is not asking for trouble, but the reason is still the old saying, and the opportunity is rare!

Including the most popular dish that Tang Ming gave before.

Tang Ming will not let any of the controversial dishes be spared this time.

But the French exclusive dish like foie gras sauce that has long conquered the world, and Tang Ming will not waste time either.

In order to speed up the progress, Tang Ming did not talk nonsense and got to the point.

In the process of rapidly processing ingredients, we quickly introduce these mutated seafood that are significantly different from the outside world.

"I believe many friends have seen it. Now, I want to make a cocktail head basin. The fruits are already available, and they are all mutated! They are picked in the morning! They are absolutely fresh! What I want to make now is the head basin.

seafood!"

"All notice! Look at the guy I am holding. This is the famous Su Mei! Commonly known as coral fish! Have you seen it? It will change color! Its body color will change with the habitat environment and

The color that matches the environment can be called a chameleon in the ocean!”
Chapter completed!