Kong Baimo's dishes are on the table, and there is no need to introduce too much.

Once the lid is opened, anyone who can see it will know the name of the dish.

The ultimate embodiment of Lu cuisine - nine turns of the large intestine!

This dish is a dish created by the Jiuhualou Hotel in Quancheng in the early years of Guangxu in the Qing Dynasty.

It was named braised large intestine at first, and after many improvements and tastes, it was liked by many literati and scholars, and in order to force this dish to be high, it took the allusion of the Nine Turns of Jindan, and renamed this dish Nine Turns of the Large Intestine, which has been passed down to this day.

It is the most famous and classic dish of Shandong cuisine.

This dish is not easy to make, and the process is very complicated, and very few people can make it at home, so it has always been the main dish of Lu cuisine restaurants.

Whether it's a wedding banquet or a dinner party, this dish is almost a must-order.

The specific status in Lu cuisine is comparable to the boiled dried shreds of Huaiyang Restaurant, which belongs to the dishes that eat the basic skills of chefs.

Kong Baimo brought up this plate of nine-turn large intestine, and there was no problem from the appearance.

But...... Everyone is more curious now about what topic he drawn, and he was so lucky to be able to directly serve a dish that didn't need to be changed.

You must know that even mapo tofu uses a different creativity.

If Kong Baimo can draw a person who doesn't even need to update his creativity, he will definitely be jealous.

At this time, Kong Baimo handed over the inscription paper, and everyone finally saw it clearly.

"Offal, beans, rich in flavor. ”

As soon as this topic came out, everyone sighed about Kong Baimo's luck.

I don't know how many grandmothers I had to help cross the road in my previous life to get back to this topic.

You must know that Su Zi put a few of them in order to conceive a similar scene and a picture of the fusion of dishes, and they almost racked their brains, and finally they were qualified.

If it were as simple as Kong Baimo, I was afraid that they would be able to laugh out loud when cooking.

But there was still one question that bothered them.

"Beans?"

There is no place where beans are used in the dish of Nine Turns of the Large Intestine, but looking at the dishes made by Kong Baimo, it doesn't look like beans are put in it.

A few thoughts flashed through his mind, and he was driven out of his mind by Su Zifang.

Even he couldn't add beans directly to the Nine Revolutions of the Great Intestine, and Kong Baimo would definitely not do that.

But there are so many kinds of beans that can be thought of, if you don't add beans directly, what else can you do to incorporate them into this dish?

Stunned for a moment, Su Zi glanced at Kong Baimo's cooking table, and there was a soymilk machine on it that caught his attention.

You must know that for Su Zifang, soy milk is almost the kitchenware that has accompanied him for most of his chef career.

Now just looking at the soymilk machine, Su Zifang can clearly say its model, manufacturer, price, raw material ratio and time when making soy milk......

Of course, the most important thing is that he knows what to do after soy milk!

With a turn of his brain, he instantly understood how Kong Baimo integrated the beans into the nine-turn large intestine.

And this method, Zhao Xiaoman also used it when he was making the Nine Turns of Blessing Intestines!

On the side, Ma Jinglun glanced at it and said in a low voice: "Vegetarian chicken!"

Several other chefs also came to their senses.

"I see!"

Vegetarian chicken is a classic traditional bean food that can be traced back to the time of Emperor Wu of Liang.

At that time, Emperor Wu of Liang believed in Buddhism, so he replaced meat with vegetarian chicken, which has since been spread among the people and distributed throughout China, and is a well-known ingredient of vegetarian imitation meat.

Until now, many vegetarian restaurants have used vegetarian chicken to make imitation meat dishes.

A few people looked at the plate that Kong Baimo served, and a few of them did look different from others, which should be imitation large intestines made of hollowed-out vegetarian chicken.

The judges glanced at it and nodded in approval, but they didn't move their chopsticks first, but looked at Ren Jiahua.

"Elder Ren, will you talk about this dish first?"

As soon as a few people in the audience saw this situation, this was obviously the rhythm of melons that could be eaten, and they immediately paid attention.

Ren Jiahua smiled lightly, didn't shirk, picked up a chopstick and put it in his mouth.

It's a serious large intestine!

The casing is a little crispy, with a caramel taste, and when you bite into it, it is charred on the outside and tender on the inside, and the inside of the intestinal wall absorbs enough soup, and the taste is soft but not melt-in-your-mouth.

It's the kind of tendon with a little rebound, and there is a little reluctance between the bite of the lips and teeth, but it will not be too tough.

It belongs to the kind of taste that is bad if you have more, and tough if you have less.

Just watching Ren Jiahua taste it, Su Zifang and several people's saliva secretion sped up by a few points.

In addition, the nine-turn large intestine itself is a heavy dish, which includes oyster sauce, light soy sauce, soup, pepper, cinnamon powder, and sand kernel powder.

The chefs' sense of smell is relatively sensitive, and now every breath is the fragrance of the nine turns of the large intestine.

It made them want to take a bite.

Ren Jiahua took a bite unhurriedly, and then changed to a piece of imitation large intestine made of vegetarian chicken and bit it down.

The same juicy and refreshing, the texture of the tendons is kept perfect, and the carving technique is used to make the inside and intestines the same taste.

It's almost as good as it gets!

"Not bad!"

After hearing Ren Jiahua's comments, the other judges hurriedly moved their chopsticks and tasted this rare delicacy.

Ren Jiahua looked at Kong Baimo with a smile.

"How much do you think you've learned from your master's dish?"

Su Zifang recalled the relationship that Ma Jiang said.

Kong Baimo is Kong Yan's cousin, and his master is Kong Yixian. Kong Yixian is Kong Zhengming's younger brother, and his famous dish is the nine-turn large intestine.

Suddenly, there was a sense of déjà vu watching the version of "One Hundred Years of Solitude" in the kitchen struggle of the Kong family.

As soon as he cleared his mind, he heard Kong Baimo reply: "Three points." ”

Well?

This answer really shocked the others, and the chefs in the audience, including Su Zifang, all looked at Kong Baimo in a daze.

Generally speaking, in the case of a teacher-student relationship, it is almost the same as learning points.

Less likely to learn eleven or twelve points, the blue out of the blue is better than the blue.

It's really unheard of for Kong Baimo to say three points directly.

The judges' seat also suddenly quieted down, looked at Kong Baimo and asked, "Why three points?"

Kong Baimo looked at the nine-turn large intestine on the table and explained calmly.

"Because Master is more fixed, he will try to use the same standard of ingredients, and if there are no suitable ingredients on the day, he will not make this dish. ”

"And I think it's against the heart of a chef, so there's a disagreement. ”

"Later, I reworked his method and changed the boiled intestine to steamed. ”

"It can further preserve the texture and toughness of the large intestine while removing the flavor, and dissolve part of the fat to reduce the inability to cook due to the large intestine. ”

"Because it is steamed but not cooked, a lot of the process has changed. ”

"It's different from what the master taught me, so I said that I only learned three points from my master about this dish. ”

After answering, I looked at the judges and added the last sentence.

"But I think the nine-turn large intestine I made is no worse than my master's!"

"At least, that's what I think!"