"Damn, don't you know how to eat!"

Huang Rong frowned and complained, raised his hand as if venting, and sneered.

Staring at Tao Zhen, his mind raced.

This guy doesn't eat hard and soft, it's really a trouble.

Huang Rong secretly decided that it would be good if this guy didn't do bad things today, and if he dared to spoil my good deeds, he would definitely make him look good!

The second dish was served, this time by Huang Rong's stewed flying dragon and the fried fried chicken fir from Manhan Lou.

The flying dragon is not a real dragon, but another name for a kind of flower-tailed hazel chicken in the northeast of the mainland.

Huang Rong's stewed flying dragon is not the same as the ordinary stewed flying dragon, he borrowed the way of swallowing the wings of the pigeon, the whole chicken is deboned, boiled into chicken soup, and then used ginseng, angelica, wolfberry and other raw materials to fill the chicken body, and then put it into the chicken soup with shiitake mushrooms, fresh bamboo shoots, and tender corn to stew, which is also a hard dish.

The fried fried chicken fir on the side of Manhanlou is a special dish of Yunnan.

Chicken fir fungus is a famous specialty of Yunnan, which is mostly born on the white ant nest in the mountains. It is the queen of Yunnan itself and is considered to be the most representative of Yunnan's fungus.

Many mushrooms, including matsutake mushrooms, are rated based on length, thickness, and open umbrella.

Generally, people regard mushrooms without umbrellas as the best because they have a more tender taste and higher nutrient content.

The mushroom only opens its umbrella when it is ripe, as it needs to spread the spores and spread its branches.

Once the umbrella is opened, the spores of the mushroom will be scattered with the wind, which will lead to the loss of nutrients to a certain extent, and the price will be cheap.

But those who know how to eat know that this old mushroom is the most delicious.

When Ou Zhaofeng fried the chicken fir in oil, the rich aroma was particularly clear and highly recognizable.

After tasting the two dishes, Fei Nan motioned for Tao Zhen to vote first.

Tao Zhen obviously has a special preference for this chicken fir fungus, and rarely moved an extra chopstick.

Sure enough, he also voted for Man Hanlou this time.

Seeing this, Fei Nan asked Xue Jiayan to vote for Huang Rong.

But Huang Rong's face was still ugly, because he was already two votes behind Man Hanlou.

However, the next sweet and sour hump helped him save a little face, won the morel mushroom roasted tofu in Manhanlou, and got Tao Zhen's precious vote.

But even so, Huang Rong was still very unhappy.

Do you have to use ingredients of this level of hump to win?

The hump is the ** on the camel's back, and it is also one of the traditional eight treasures, which is not lower than the elephant's grade, but it is used by him as a side dish.

If this can't win the roasted tofu of Man Hanlou, then he doesn't have to mix it.

But what he didn't know was that if it weren't for Fernan's gesture, he would have lost even this dish.

However, Fernan himself was quite fond of his dish, and ate an extra slice.

People's preference for meat is not so much a preference for fat, the pursuit of animal fat is a common hobby of human beings, and when hungry, a bowl of fatty braised pork is the dish that can arouse people's appetite the most.

No one likes dry wood muscle tissue, and people use methods such as stewing, pickling, and stir-frying to make lean meat tender, which is actually simulating the taste of fat.

The reason why Wagyu beef is respected by the world is also because of its fatty meat, uniform fat division, better taste and richer flavor.

And among the fats of all kinds of meats, the hump is undoubtedly the best of the best.

The hump is the body part of the camel that stores nutrients and water, and like the tail oil of the big-tailed sheep in the Altay region of Xinjiang, they are pure fat but rich in flavor.

In Xinjiang's barbecue, there must be a piece of sheep's tail oil, which is the soul of the whole skewer of meat and provides a rich fat flavor.

And the oily aroma of the hump is even more special and difficult to describe.

To keep warm, this dish was one of the last dishes Huang Rong cooked.

His hump was a dromedary hump flown in from Africa and it was expensive.

After frying the hump, the whole hall was already covered with the oil aroma of the hump, which lasted for a long time.

The fat will be easy to get greasy, so Huang Rong chose the sweet and sour method of Inner Mongolia for this dish.

The whole dish is crispy on the outside and tender on the inside, sweet and sour but not greasy, and very delicious.

Fei Nan was also the first time to eat this dish and was impressed, but he obviously felt that Huang Rong did not give full play to the charm of this ingredient, and this hump obviously had more potential to be tapped.

On the other hand, Master Ou's morel mushroom roasted tofu has the overall control power actually quite in place.

Morel mushrooms contain a large amount of natural glutamate, which has an excellent flavor, and generally puts a few pieces in the soup and stew, which will greatly enhance the umami of the dish.

However, this is an adjunct, which is more suitable for icing on the cake, so it needs to be matched with a main ingredient to highlight its unique taste.

Chef Ou used the best tender tofu, cut it into square slices, fried it over slow heat until it was slightly yellow and set, and stewed it with morels, so that the umami slowly penetrated into the tender tofu, which was extraordinarily harmonious.

After absorbing the umami of morels, the texture and taste of the tofu become a bit like a fish belly, soft and glutinous, fragrant, and delicious.

It's just that the overall taste of this dish tends to be light, and with a rich flavor like sweet and sour hump, I naturally suffered a small loss.

Although the judges have rinsed their mouths, their taste buds still remember the fatness of the hump, and if you eat this dish again, you will feel a little bland, which is inevitable.

However, although Manhanlou lost for a while, it still maintained its lead.

With the presentation of one dish after another, the votes of both sides rose alternately, and Huang Rong occasionally won, but he was always overwhelmed by Man Hanlou, which made his face more and more like the bottom of the pot, and he lost his smile.

Soon, the nine dishes on both sides came to the last course, which were the charcoal-grilled matsutake mushrooms from Manhanlou and the crispy cheese cicadas from Huang Rong.

The lady served a small oven and placed it in front of the judges, and Ou Zhaofeng also came to stand in front of the judges in person.

This is the only dish that needs to be cooked and eaten freshly and must be grilled on site.

Charcoal-grilled matsutake mushrooms are the most primitive and original way to eat, and the method is very simple, just brush with a layer of oil and roast them over a charcoal fire.

Barbecue is one of the oldest and most complex cooking methods used by human beings, and it is the most fundamental skill in cooking - the control of heat.

Human beings have mastered the method of barbecue in primitive societies, and people have found that after being roasted by flames, the food will have a magical change and mature.

Aged food produces a magical change in both texture and taste.

Everyone barbecues, but the food that comes out is different.

Every extra second of baking of ingredients will make a big difference in texture and taste, and the most tender texture often only appears for a few seconds, and those few seconds are often the secret of grilling.

"I bought these matsutake mushrooms from Yanbian, along with local charcoal. ”

Ozhaofeng has prepared the ingredients in advance, cut the matsutake mushrooms into thick slices, and only need to roast them on the spot.

The charcoal fire had already burned red, the quality of the matsutake mushrooms was very good, and the ripening speed was very fast, and after dozens of seconds, they were picked up by Ou Zhaofeng and placed on the plate in front of the three judges.

"Charcoal-grilled matsutake mushrooms, please taste. ”