The sharp edge of the knife cuts into the tofu, and it is light and does not make any sound. Pen & Fun & Pavilion www.biquge.info

"What's going on? That Chinese seems to be cutting tofu?" one challenger wondered.

"I guess so, I saw his knife cut down. The other challenger squinted his eyes and looked closely, then replied.

"No, how can a piece of tofu be cut with so many knives?

"Not really, I see he cuts very carefully, does he want to shred?"

"Shredded?!" the challenger laughed, "How is it possible? Tofu can also be shredded, it's unheard of!"

……

"I'm just going to shred. Liu Mang carefully held one of the pieces of chopped tofu with a kitchen knife and put it into the porcelain bowl on the table.

The cut tofu is boxy, only the size of a mahjong tile, and from the outside, there is no trace of cutting at all.

"Boss, this is the knife technique that Xiao Linzi used last time when he made 'Tofu Fish Head Soup', when will I be able to reach this situation?"

"Think more, practice more! Three years is enough!"

"It's been three years! it's been hard!" Five-Eyes sighed as he brought the soup on the stove to the table.

"If you don't have someone to teach you and you explore alone, you may not be able to practice it in five years. Liu Mang glanced at him and put the remaining tofu into the bowl in turn.

After the tofu was arranged, Liu Mang walked to the soup bucket and fished out the shrimp paste in the soup bucket.

After the shrimp are stewed over low heat, they not only absorb the impurities in the soup, making the whole barrel of soup clear and transparent, but also leaving a sweet and luscious taste.

"Liu Mangjun, didn't you make vegetarian food at the beginning? Why did you use shrimp in the last dish? Shrimp is also taboo in Chinese Buddhism, right?" Jiro Ida on the side was a little puzzled.

"At first, I was going to make a vegetarian feast, but then I realized that it didn't work at all, so I had to change the menu on the fly. Liu Mang was very helpless.

"Why doesn't it work?"

"Because I was wrong from the beginning, the essence of a vegan feast is that the dishes are one after the other, and the end of the dish is called out to reflect its meaning. But now it is a duel between two banquet dishes, and the dishes of both sides will be flavored, so that it loses its original meaning. ”

"I see. Jiro Ida nodded: "You mean that if it is a real competition between banquets, the order of serving cannot be disrupted, let alone finish a bite of Huaishu cuisine and then taste a Chinese vegetarian meal, right?"

"That's right, it's not just me, I'm sure Akagi Kumamoto on the other side has the same troubles, otherwise, his second course would have been sashimi instead of beef tongue. ”

After the shrimp soup in the bucket was filtered, Liu Mang added the squeezed seaweed juice to it and gently stirred it with a long-handled spoon.

Seaweed egg drop soup is a common home-cooked dish, and many people like to simmer it over high heat when they make this dish, thinking that this will force out the umami in the seaweed, but in fact, this is a big mistake.

The umami in the seaweed is easily destroyed by high temperatures, and the best way is to add it when the soup is about to rise, otherwise the seaweed will not only lose its deliciousness, but also have a slightly pantothenic taste. This is the same as the 'juice' in Toei cuisine, and the kelp can't be cooked for a long time.

The shrimp soup with seaweed juice instantly changed color, from clear and transparent to pale cyan, which is very beautiful.

Liu Mang then added salt, pepper, and a little light soy sauce to taste, and then carefully scooped it into the bowl, covering the tofu in the bowl.

"Well, okay!" Liu Mang looked at his work and nodded with satisfaction: "After the rain, the sky is blue and the clouds are in the future!

Liu Mang's dish is finished, and Kumamoto Akagi's miso soup has been delivered to the judges' table, ready to start tasting.

The miso soup in front of John's eyes is served in a red porcelain bowl, and the ingredients soaked in the slightly yellowed soup base are kelp sprouts, diced tofu, and shredded green onions.

The colors of the ingredients are distinct, including white tofu, black kelp sprouts, and green shallots...... Just visually it is a great pleasure.

When I got closer and smelled it, I was greeted by a steaming fragrance, as if the air in the room had suddenly warmed up.

"Well, compared to the French soup, this miso soup is obviously a lot lighter, but I don't know how it tastes. The bearded man next to John said.

"Sir, our miso soup is different from Western-style soup, it is placed before the main course, and it is usually used to relieve the greasy after the meal, so it is not so thick. Kumamoto Akagi explained.

"Okay, I'll try the oriental soup and see what's so special. John picked up the spoon and stirred it gently, then scooped a spoonful into his mouth.

"Well, it's a bit salty. John frowned.

As soon as you take the soup, it has a slightly salty taste, which is supposed to come from the miso and mirin in the soup. However, with a slight smack of the mouth, the salty taste spreads gently on the tip of the tongue, and then the deliciousness of kelp and bonito explodes in the mouth.

"Oh, it's delicious!" exclaimed John, picking up the spoon again.

This time, in his spoon, he scooped not only fresh soup, but also tofu and kelp sprouts.

Chew gently, the smooth tofu crumbles between the teeth and cheeks, the fresh kelp sprouts are very crispy, and you can clearly hear the 'squeak' sound under the bite, and the delicious and slightly hot soup base makes people taste very satisfied.

"Gollum!" John threw down his spoon and simply picked up the porcelain bowl and blew a few breaths, taking small sips.

"It's delicious!" John was soon drinking from the bottom of his mouth, and there was no scrap left in the bowl.

"After tasting so many dishes, the human taste has begun to slowly dull and the mouth already has a greasy feeling, this bowl of soup comes at the right time, relieving the oiliness and relaxing the whole body and mind. ”

"If you like it!" After listening to John's comments, Kumamoto Akagi was very complacent.

"This bowl of soup is a review of the entire feast, and it warms up both physically and mentally, and is worthy of the world-famous kaiseki cuisine. The bearded man next to John also put down the soup bowl and said reluctantly.

"I prefer this taste to the creamy soup in the West, because it has the same effect as the vegetables served next to the steak, relieving the oiliness of the meat and refreshing it!" commented another judge.

……

All the judges were very satisfied after tasting the 'miso soup', which made Kumamoto Akagi's heart flutter, as if he had seen Takeno Shaoou's secret recipe for 'clear juice' beckoning to him.

"Judges, please taste my dishes next!" Liu Mang stepped forward with five eyes and placed the dishes on the tray one by one on the judges' tables.

"You make tofu too?" John glanced into the bowl, surprised.