In the midst of Hirohiko Omoto's broken thoughts, Fang Luo began to fry lotus roots.

The filtered olive oil is used, the taste is light, and the method of stir-frying the lotus root does not seem to be particularly different, at least in the eyes of the layman, Yamamoto Twenty-two even feels that Fang Luo's technique is not as good as his old mother.

But in the eyes of experts such as Hirohiko Omoto and He Wenxiu, Tong Zhao was even more excited like a monkey, jumping around and excited.

People often wonder that the same ingredients, the same oil, salt, sauce and vinegar, the same kitchenware, the taste of the dishes fried by different people is different. The national chef makes a move, even the simplest dishes can smell people's tongues, and the mallet that doesn't know how to cook is coming, and you are a waste even if you give him the top ingredients.

This is the realm, the martial artist says "there is a sword in the hand, but there is no sword in the heart!"

Because the sword is already a person, and the sword is combined, the fire of the sword is one line higher than that of a person, and you can take the name of chasing the soul and become a top master.

Isn't that the same true for chefs?

With Fang Luo's current fire control, pot control, and spoon control, he has already reached the level of the integration of people and pots, and it seems to be fried casually, and there is no trick to renovate similar to "juggling", but it can make each piece of lotus root evenly heated, and after a while, a unique fragrance of white lotus root in northern Jiangsu will fill the air, some of which are like the taste of 'clear water horseshoe' after cooking, but there is a little more sticky and glutinous, and there is no sense of breaking.

The lotus root slices are about to start coming out!

The most difficult part when stir-frying lotus root is that the lotus root slices will ooze a lot of starch after heating, which is easy to stick to the pan. Ordinary cooks will add water or use stock to brew, but adding water is easy to lose the original flavor of lotus root. Adding the broth will cover the taste of the lotus root, which will dominate the crowd. Therefore, lotus root is the most difficult type of vegetable to fry.

But just when the starch in the lotus root slices was about to come out, Fang Luo's left hand holding the pot shook slightly, and dozens of lotus root slices were shaken one after another, turning over neatly in the air, and then falling back into the pot.

"Shake the word!"

The layman looks at the excitement, the insider looks at the doorway, He Wenxiu, Tong Zhao and Hiroshiko Omoto are all insiders among the insiders. How could he not know the difficulty of Fang Luo's hand, and he was stunned for a moment.

Shake the pot and start the dishes, a second-level chef will.

Even the lady who sells fried noodles on the street can occasionally show her hands, but most of them are just flowers, in order to attract people's attention and show how good her cooking skills are. There are few people who can really understand the essence of it.

Shake the pot.

It should vary from fire, dish, and person to person, how much heat is used when shaking the pot, how cooked the dish is, what are the characteristics of the dish, and what are the tastes of the diners? These must be understood one by one in order to be displayed calmly; in the final analysis, it is still a concentrated embodiment of the ability to control the fire and the pot. He Wenxiu has mastered this kung fu a little bit, but they also use the shaking pot technique when frying lotus root slices, which is a bit amazing.

The lotus root slices are sticky, and if you don't add water and soup in advance, you have to shake the pot to start the dish, and the result is that some lotus root slices fly up, some lotus root slices stick to the pot, and the last plate of lotus root slices is burnt yellow, yellow, tender and astringent.

Can this still be eaten?

And looking at Fang Luo's technique, it is obviously not to "stir-fry the scorched lotus", but to make a plate of stir-fried tender lotus, which is even more difficult.

Although the three chefs and the experts in the onlookers are not as good as Shang Luo's cooking skills, they still have the vision, and they watched the lotus root slices in the pot fly up at the same time.

It was a surprise to see the lotus root slices in the air like flowers, never sticky, and each piece miraculously turned over and fell back into the pot, and it was a surprise again; after the eyes fell with the lotus root slices, I was even more shocked to see that the pot was as bright as a mirror!

Fang Luo's technique of shaking the pot with his hands is not only beautiful, but the best thing is that he has a good grasp of the timing of shaking the pot, which is actually at the moment when the lotus root slices are about to come out. At this time, the starch in the lotus root slices has been forced out by fire. But it has not really seeped out, and shaking the lotus root slices at this time will not only not destroy the perfect taste of the lotus root slices, but also will never cause a sticky state.

"Sneer...... Bang Bang"

This is not a love action blockbuster in the island country, but a lotus root slice falling into the pot, and a dense and low voice sounded. Fang Luo's technique was extremely fast, and at the moment when the lotus root slices fell, he quickly poured a layer of oil into the pot, took a sip of red wine, and sprayed it into the pot!

At this time, the pot body is extremely hot, the oil is ripe, a mouthful of red wine sprayed into the pot, immediately turned into bursts of wine gas rising, dozens of pieces of white lotus root in the fall, through the wine mist, tender white as jade on the lotus root, suddenly appeared a wisp of red. This is because the heat of the lotus root is still there, and the starch that is about to seep out is not completely oozing out because the lotus root is suddenly shaken, and stays on the surface, and as soon as it comes into contact with the wine mist, it adheres to the color of the wine.

After the lotus root slices fell into the pot, Fang Luo's right hand stir-fry spoon fell like raindrops, not stir-frying, but picking carefully, in the blink of an eye, with a fist-sized stir-fry spoon, each piece of lotus root was turned three times, like an autumn soldier on the battlefield, and he would be alone.

In He Wenxiu's eyes, this is simply a supernatural stir-fry technique out of the blue transcendent sanctification, Hirohiko Omoto shuddered and couldn't help but shout: "Iwata monk!"

The chef is particular about making the ingredients evenly heated, but how easy is it to stir-fry each piece and each piece of the ingredient evenly?

This is simply the ultimate expression of stir-frying, and it is the dream of all chefs.

In Hirohiko Omoto's memory, he has been seeking Taoism for many years, and has met countless masters of cooking, that is, the Iwata monk of Beihai Temple has shown this hand, and this monk has shown it once and then refuses to show it again, even if he pleads bitterly, he will not pass it on, only saying that his talent is not enough, and forced practice is harmful to cooking.

He is a person who refuses to admit defeat easily, so he guesses that there must be some kind of mystery in this, but the Iwata monk refuses to teach his skills.

Unexpectedly, this time I came to France to try my luck and met this magical Chinese chef god......

Hirohiko Omoto looked at Fang Luo and then at Yamamoto Twenty-two, and made up his mind in his heart.

Fang Luo got out of the pot.

When a plate of fried lotus root slices with a faint aroma of wine was placed in front of everyone, Hirohiko Omoto swallowed and foamed, if it weren't for the fact that the three judges hadn't moved, he would have rushed over a long time ago......

"Oh, it's delicious!"

The three judges had already looked stupid, and before Fang Luo could open his mouth to introduce, Stephen, Philip, and Donde stretched out their forks at the same time as if they had discussed it.

The entrance of the lotus root slices is first accompanied by a faint aroma of red wine.

This does not seem to be the bad taste of the third-class regional table wine, and the addition of lotus root aroma actually makes the inferior third-grade red wine improve the quality and become more mellow and soft.

This surprise made the three of them can't help but chew the lotus root lightly......

Wow, my Virgin, my God!

The three of them even heard a slight clicking sound coming from their mouths, and the wonderful enjoyment that came from the mouth was completely free from the limitations of the ingredients themselves, and no matter how precious the food seemed to be as tempting as this lotus root at the moment. The worst thing is after the crispy feeling of burning. The glutinous fragrance oozing from the lotus root slices......

"Bookmark for easy reading"