"Master Liu Mang, my 'Fork Roasted Guiyu' is also ready!" Liu Mang's 'Stir-fried Three Grasses' was put on a plate, and Zhu Daming, who was squatting in front of the charcoal stove, also stood up with a fork. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

Liu Mang walked over, took out a chopstick, inserted it gently, and penetrated the fish very easily.

"Not bad! It tastes just right!" Liu Mang put the fish-smelled chopsticks in his mouth and took a sip of it, praising it.

Winter bamboo shoots, pork, and Beijing winter vegetables are wrapped in the belly of the fish, and slowly roasted over a charcoal fire, and the flavor inside is perfectly combined with the umami of the fish.

Zhu Daming separated the barbed wire, carefully took out the osmanthus inside, and put it in the fish plate.

Liu Mang found a cold potato from the basket containing the ingredients, picked up the carving knife, and quickly sculpted it.

If a person's carving is practiced to a certain level, then he can do it by heart.

As long as you imagine what the work looks like in your heart, what will be carved on your hands.

And now Liu Mang has reached this realm.

The brown skin of the cold potato falls off quickly under the sharp knife edge, revealing the white snow-like texture inside.

Jeba's eyes widened, and Liu Mang's movements were so fast that he couldn't see how he did it.

I saw the cold potato in his hand twisting left and right, and a carving knife flew up and down. Just like the fast shots in a movie, every second is constantly outlining the cold potatoes to a clearer and clearer outline.

"Okay!" It only took two to three minutes, Liu Mang smiled slightly, pinched the cold potato in his hand and shook it gently.

“oh，mygod!” Comrade Jeba's open mouth could fit a fist.

After shaking off the remaining skin of the cold potato, an old man wearing a pu hat, wearing a robe, and a cute smile appeared in front of him.

Liu Mang walked to the faucet and flushed, and then found a bamboo skewer for grilling skewers and inserted it in the old man's hand, making it look like a fishing rod, and then placed it on the edge of the fish plate.

Liu Mang did not completely remove the skin of the cold potato, but deliberately left some of it, forming the old man's eyebrows, eyes, pu hat and coat.

And the root system on the cold potato that comes from the belt happens to form the beard of the old man, which is simply vivid and lifelike.

Respect for creation, make good use of its materials - this is the meaning of food carving!

Zhu Daming secretly praised in his heart. It is really impossible to imagine how this young man, who is about the same age as his son, has perfected every skill of Chinese cooking in a short period of time.

He can also carve such a food carving, but it is impossible to complete it in such a few minutes, at least it will take more than half an hour. Moreover, there is no spirituality in the food sculpture that Liu Mang is carving now.

"Let's serve! After making the last 'Liangxi crispy eel', you can take a rest!" Liu Mang picked up a towel and wiped his hands, and walked back to the stove.

At this time, Wuyan had already slaughtered the wild eel weighing more than one pound according to Liu Mang's instructions and slice it into a finger-thick eel.

'Liangxi crispy eel', also known as 'Wuxi crispy eel', once called 'Taihu crispy eel', was heard in the Taiping Heavenly Kingdom period, and is a traditional famous dish in Su cuisine.

The most orthodox way to prepare this dish is no longer verifiable. Now the crispy eel made by many restaurants outside is just borrowed from this name.

Liu Mang knew very well in his heart that the 'Liangxi crispy eel' ordered by the guests in the No. 9 box must be made in the most orthodox way.

And on the "Diaoding Collection", which happened to be handed over to Liu Mang without saying a word, it used a lot of space to record the most authentic method of this dish and the ingredients to be used.

Liu Mang removed the internal organs of the five eyes, cooked the clean eel segments, used a clean cotton cloth to absorb the moisture on them, and then patted the cornstarch.

Heat the pan with cold oil, and when the oil temperature reaches 80% hot, put the eel section down.

The eel segment floated and tumbled in the oil pot, gradually becoming charred and yellow, and Liu Mang kept stirring slowly with a colander to prevent the eel segment from being connected together.

Liu Mang fried the eel segment in his hand, thinking in his heart that he now has so many recipes, even including some famous dishes that have long been lost. It seems that it is necessary to take a little bit to make the menu upstairs a little richer.

Because the menu of a restaurant is always the same, diners will slowly lose their freshness.

After about three minutes of frying in the pan, the eel has become curly and crispy.

Liu Mang fished it out with a colander, turned off the fire on the stove a little lower, and when the oil temperature dropped to fifty percent hot, he then put the eel in it and continued to fry it again.

The advantage of this is that it can completely drain the water in the eel segment, so that the meat tends to be brittle from the inside out.

After repeating it three or four times, the eel segment in the pot has become crisp red, with a slight burnt yellow feeling.

"Well, it's ready to be fried!" Liu Mang picked up an eel segment with his hand, and gently pinched it with his fingers, and the eel segment was easily pinched into two.

Take another pot, leave only a little residual oil in the pot, add minced green onions, fry until fragrant, add wine, minced ginger, soy sauce, sugar, and boil into marinade.

Then put the fried and crispy eel into the marinade pot, simmer slightly, add pepper and salt, turn it over a few times, and pour in sesame oil.

The recipe for this dish is not complicated, but whether it is authentic or not depends on whether the chef has carried out a second re-frying and whether he has completely dried up the water in the eel segment.

Sometimes it's the little details that make the difference in the final taste of a dish.

"Sweet and salty, full of dry and fragrant! Very distinctive! In the future, this dish can be added to the menu upstairs. Liu Mang tasted an eel segment and thought secretly in his heart.

Seeing the dishes out of the pot, the five-eyed fart ran over with a blue and white disc and handed it over with his paws.

"Use chopsticks!" Liu Mang glared at him, piling the eel segments in the pot into a small hill in a blue and white disc. Then sprinkle with a little white sesame seeds, pinch some thin ginger shreds from the condiment box, and put them on top to decorate.

The sauce-encased eel segments in the disc are pitch black and translucent, shimmering with an alluring shine. With the tender yellow ginger shreds on the top, it is just like a pinch of tender shoots emerging from the black soil in early spring, giving people a sense of vitality.

"Mr. Jia, look!" In the No. 9 box, Wei Fan used chopsticks to pick open the belly of the 'fork grilled osmanthus fish', revealing the filling inside.

"Winter bamboo shoots, Beijing winter vegetables, pork belly..."The chubby Jia Buping muttered in his mouth, picked up a piece of fish meat and put it in front of his eyes to look at it carefully: "The whole fish is boneless, the charcoal fire is roasted, and the fish belly is filled with filling, all the characteristics are completely consistent! This is the 'fork grilled osmanthus fish' recorded in the "Diaoding Collection"!"

"I guessed right!" Wei Fan showed an excited look on his face: "Don't say that old man, he must have handed over the "Diao Ding Ji" to Liu Mang!"

"It's just a dish, and it doesn't mean anything, what if Bu Yu happened to teach him?" Jia Bufan finished speaking, and put the fish meat into his mouth.

"Huh? It's very special!"

After marinating, the flavor of condiments such as ginger, green onions, and peppercorns completely penetrates into the fish. After being grilled, it blends with the flavor of the filling wrapped in the belly of the fish, and melts in the mouth with just a gentle suck.

Compared with the tenderness and smoothness of the fish, the skin of the fish has a completely different taste, the slow baking of the charcoal fire takes away the moisture in the skin, and the caramel smeared on top makes it more crispy and crispy.

The combination of these two different flavors produces a gradual sense of ritual, like gently untying off a beauty's shirt to reveal the plump figure inside - it's just wonderful! )