'Tape on the court', a famous dish in Confucian cuisine, is absolutely first-class when used to pat the horse's ass.

It is rumored that it was the 60th birthday of the Empress Dowager Cixi that year, and Yan Shenggong brought his wife and children to the court to congratulate. This is the saint's family to the court face, the Empress Dowager Cixi was very happy, on the spot with three longevity words to give, Yan Shenggong returned home to create this dish, to commemorate.

This dish is made with pork belly, lotus seeds, and rock sugar, and there is also a difference between a high-serve version and a low-serve version.

The low-profile version is simple, the lotus seeds flavored with rock sugar are covered at the bottom of the plate, and the whole 12-centimeter-square pork belly is colored with sugar, sauced, and directly covered on the lotus seeds after cooking.

However, this low-profile version is basically used by some small restaurants to fool guests in order to save time, and the techniques are simple, tangible and substantial, so some people laugh and say that this is at most a 'belt on the small palace', and it is estimated that eunuchs will be disgusted if they eat eunuchs.

Shen Gongdao didn't dare to fool the judges with this low-profile version even if he ate the bear's heart and leopard gall, he prepared a high-profile version - 'Tape on the Great Palace'!

Cool hands cleaned his face, pumped the roots of China, and Shen Gongdao shook his spirits.

This high-end version is a lot more troublesome, first you have to add sugar to the lotus seeds, steam them in the basket, and at the same time cut the pork belly into small cubes that can be placed in whole pieces afterwards.

The color of the pork belly hanging sugar pays attention to the sugar and honey, the color should be tender and red and crystalline, and when the meat is halfway cooked, then the lotus seeds are embedded in the middle of the small pieces of pork belly with a very fine technique.

This step is difficult, ordinary chefs will wait for the temperature of the meat to cool down before adding lotus seeds, so that the operation is more convenient, but Shen Gong has to open the meat hole and enter the lotus seeds in a high-temperature environment without turning off the fire, not cooking, and entering the lotus seeds, at this time the pork belly and lotus seeds in the pot are close to 100!

This is called the 'fire off' technique, which means that you can quickly remove the food from the fire with hand speed, not only to make the thing but also not to hurt the cook's hands!

And the lotus seeds embedded in the pork belly are a hundred times more difficult than sticking baked cakes in the stove?

In the end, it is the chef of Lu cuisine and the special second-level chef, all of whom have unique skills!

Zhou Dong was dazzled and secretly sighed while watching on the side, and at the same time silently wrote down Shen Gongdao's operation methods, steps, mastery of the heat, and the method of opening the naked eye and entering the lotus seeds.

Although he didn't have the opportunity to taste it, he could still write down every step and take it to the creation kitchen for countless rehearsals in the future.

A layer of fine sweat slowly soaked from Shen Gongdao's forehead, and it took a full half an hour to complete this step.

It's not easy to shoot a horse's ass, while risking your hands being burned at any time, you also have to remember the time and observe the heat!

When the time comes, use chopsticks to put pieces of lotus seed meat on a plate and steam them in a basket.

He didn't hide it from Zhou Dong, after drinking the kitchen worker who helped the cook, he took out a few verdant bamboo leaves from his arms and threw them into the water of the steamer.

"Xiao Zhou, sooner or later, you will have to go to the stove, my 'belt on the court' is different from ordinary dishes, and I will teach it to you today.

There are three wonderful things about this dish!

First, it is a real belt on the temple of the Great Ascendant, and I dare not reduce manpower a little.

Second, I used the technique of 'going out of the fire' in this dish, so that the flavor of the pork belly and lotus seeds can be perfectly blended.

Three, it's my bamboo leaves, as the saying goes, 'no meat makes people thin, and no bamboo makes people vulgar'.

When the fragrance of bamboo leaves is steamed into the meat, it will reduce the oiliness and improve the taste!

Why do I choose bamboo leaves? Because lotus is a gentleman who is filthy and bamboo is a gentleman who is pure, one is clean and one is filthy, which is in line with the way of heaven! Naturally, it is also in line with the esophagus!

Some people say that this dish is a 'sycophant', not a gentleman's doing, but how can the world know that one clean and one dirty are originally complementary to each other, as long as you are willing to work hard, 'sycophant' can also become a gentleman in the dish!"

"Teacher Shen, this is your specialty dish, just teach it to me, I'm afraid it's not good?"

When Shen Gongdao deliberately transferred the kitchen worker away just now, Zhou Dong also wanted to leave, but he was stopped by him with his eyes, but he didn't expect him to really teach with all his heart, and he didn't feel a little moved.

"You also call me Teacher Shen, why can't I pass you on?

Actually, I'm not without selfishness. It can be seen that Zhou Dong is a culinary genius, and your future prospects are limitless, 'Teacher Shen' I am actually not worthy of being your real teacher at all......

I only hope that you can take care of today's feelings and bring one more Lu kitchen in the future.

You have also seen what Shen Cheng looks like, do you want him to take charge of Lu Kitchen after I retire and seal the knife?"

Shen Gongdao put the dishes on the plate as he spoke, and put them on the trim: "Let's go, you can't let those old men wait; what I just said is not to use favors to force Zhou Dong to make a promise, don't you misunderstand?"

Zhou Dong and him walked towards Chef Lu's 'Food Elegance Hall' and said, "Don't worry, Mr. Shen, since I have this fate with Chef Lu." If there is anything difficult for Chef Lu in the future, I will not stand idly by. As for taking over Chef Lu, Zhou Dong has no such plans, and it is estimated that Shen Gongdao is just a few polite words.

"Haha! With your words, I am relieved. Even if I don't pass the judging today, I have nothing to regret. ”

Shen Gongdao smiled and gently pushed open the door of the 'Dining Room'.

The five judges in it, plus Lin Qing, the media reporter who followed up, all focused on Zhou Dong at the moment of opening the door.

"He did, and that was probably the only chance I had to come back and win. ”

Huai Liangren secretly rejoiced. has also been in contact with Zhou Dong these days, and even became friends, he knows too well what kind of temperament and character Zhou Dong has, how can he not grasp this opportunity well, and he doesn't know when he will wait for next time.

And this time Lin Qing happened to be by his side.

Sister Qing's food poems are so well written, if I pick out Zhou Dong's fault this time and convince him, I should always become the 'protagonist' of Sister Qing's pen, right?

Huai Liangren secretly made up his mind, whether it was for the sake of face or for the sake of his sister, this time he had to win!

"Judges and teachers, Kyushu Ding Shi Lu Chef Shen Gongdao, national special second-level chef, according to the review rules!"

Shen Gongdao, who was so nervous that his hands were trembling before, straightened his waist at this time, neither humble nor arrogant.

It made several old men look at him approvingly.

Lu Zhiwei is an expert in Lu cuisine, of course, he asked first: "Xiao Shen, what kind of dish is this?"

Shen Gongdao brought the dish plate to the mahogany table in front of the judges, gently lifted the lid and said: "Lu Lao, it's 'the belt on the hall of the great ascendant', the ancient practice, I don't dare to reduce the labor slightly!"