With Liu Mang's praise, coupled with the fact that this 'honey lotus root slices' is really delicious, the judges all scored a high score of 8. Pen & Fun & Pavilion www.biquge.info

"Ladies and gentlemen, this is the end of our program, welcome to continue watching the next episode, remember to lock in Jiangdong Satellite TV every Friday night. It's not just about cooking, it's about good food!"

After recording the show, Liu Mang did not go home, but went upstairs directly.

Originally, Liu Mang chartered a suite in a five-star hotel for Buyu and Han Shaobai to live in. But he didn't want to say anything, saying that he was too far away to eat, and he was too lazy to walk, so he had to live in the staff dormitory upstairs.

Seeing that he was silent, Liu Mang had no choice but to simply vacate a dormitory to clean up and settle him down.

And Han Shaobai saw that Buyu lived upstairs, and after staying in a hotel for two days, he also moved together.

"Master, Master?" After knocking a few times and no one answered, Liu Mang pushed open the door and walked in, only to find that there was no one inside. After a moment's thought, he walked to the kitchen.

When I came to the upstairs kitchen, I found that Buyu and Han Shaobai were both there, and they were holding a small bowl and drinking 'tsk'.

"Xiao Liuzi, is the show finished?" Han Shaobai put down the bowl and said.

"It's just in time! Your uncle and I just made a dish, come and try it. Bu Si picked up a bowl and handed it over.

Liu Mang glanced into the bowl: "This is ......"

In the bowl was half a bowl of verdant soup, which was green in color. There are pieces of golden ingredients floating on the soup, which is very beautiful. Liu Mang carefully distinguished it and found that the golden ingredients turned out to be crushed pot.

"This dish is called 'Blue Sea Floating Gold Dust', and it is one of the eighteen secret dishes of Manhan Building. Han Shaobai explained.

Liu Mang picked up the spoon and stirred it, and found that in addition to the pot, pine nuts were also added to this dish.

Scoop up a spoonful and put it in your mouth, the soup is very sweet and delicious, it should be made with a mixture of stock and various vegetables, and it is served with crispy pot and pine nuts, which is really delicious.

"How?"

"It's very delicious! The pot can still be served with soup, which is the first time I've seen it. ”

"The pot should be sprinkled last, and as soon as it is sprinkled, it must be eaten as soon as possible, otherwise it will affect its taste if it is soaked in the soup for a long time. ”

"It's still early, I'll teach you how to do it now. Han Shaobai rolled up his sleeves: "Although the ingredients of this dish are not so rare, the method is extremely exquisite, and it is not sloppy at all." ”

"First of all, this soup is also called jade soup, which is made with six kinds of vegetables and a broth made of shark bones, fish maw and ham. Han Shaobai scooped up the broth in the bucket and tasted it, and said.

"What about vegetables? What kind of vegetables are they?"

"These six vegetables are spinach, Shanghai greens, coriander, green beans, ginger, and green onions. Among them, spinach is the main one, and ginger and green onions are only used as auxiliaries. ”

"You taste it. Han Shaobai picked up a bowl of cyan-colored juice that had been mashed.

"Well, there is no green gas of vegetables, it should be fried first and then mashed, right?" Liu Mang dipped his finger in it and put it in his mouth.

"That's right. Han Shaobai gave an appreciative look: "The six kinds of vegetables should be stir-fried with clear oil before they are mashed, and only the raw ones can be broken." ”

Liu Mang touched his nose, and the general method of vegetable juice was immediately in his mind, as if he had already fried it himself.

"This pot is a bit particular, it has to use four kinds of tribute rice to cook rice, then spread it out on a plate to form rice cakes, and then fry it in an oil pan to make a pot. Han Shaobai picked up a piece of golden pot from the basin and threw it into his mouth, chewing it with a 'rattle' sound.

"The four kinds of tribute rice are Huatian tribute rice, Zhuxi tribute rice, Jingshanqiao rice, and Wannian tribute rice...... By the way, you've done it before, right?"

"Yes. Liu Mang nodded: "But I like to press the rice with heavy objects before making it, so that the pot is thinner and the texture is more crispy." ”

"You can do what you want, don't stick to formalities. Your method is better, just use yours. Bu Yu picked up the wine glass and took a sip, and said with a grin.

"There's nothing else to talk about. After the soup is ready, add the minced chicken that has been boiled in boiling water, sprinkle in the fried pine nuts, and put the fried pan on it, and it is ready to serve. ”

"Okay! I'll try to do it again. Liu Mang pulled an apron and tied it around his waist and walked to the stove.

"I've already steamed the rice, you can just make the pot. ”

Liu Mang uncovered the wooden barrel covered with white cloth, and a fresh aroma of rice mixed with hot air poured out of the barrel.

Tribute rice is a place rich in rice in ancient China, and the rice that was carefully selected from the local high-quality rice and presented to the emperor at that time was also called imperial rice.

And now the four kinds of tribute rice that Han Shaobai chooses are all produced in the south. Because of the climate, the rice produced in the south is more slender than the rice in the north, and the taste is not as soft and glutinous, which is more suitable for making crisp pots.

Scooping the rice into a square iron plate, Liu Mang used a wooden spatula to break it up thoroughly, and then spread it into a thin layer.

"You need to sprinkle some salt and cumin powder so it tastes better. Bu silently glanced at the plate and said.

"Understood. Liu Mang nodded, sprinkled salt and cumin, and then took a thick wooden board, coated it with a thin layer of oil, and pressed it on top of the spread rice.

The planks are made of ironwood, and the texture is very thick, much heavier than ordinary wood.

After a period of squeezing, the rice all sticks together to form a whole piece of rice cracker.

The oil in the pot had already bubbled out of the fish bubbles, and Liu Mang used a knife to cut the rice crackers into small pieces and carefully put them into the oil pan to fry.

The oil temperature takes away the residual moisture in the rice crackers, giving them a crispy texture and a unique aroma.

Compared with the pot left over when the iron pot is cooked, this specially made pot has a crisper taste and a particularly beautiful color.

The pot is tumbling and floating in the oil, golden and brilliant. It's like it's made of gold.

"Well, that's good!" The pot was fried, and he tasted a piece silently: "Good boy, your control over the oil temperature has now surpassed me at my peak, and I am very pleased with the teacher!"

"Hey, hey. Liu Mang smiled, put the iron pot back on the shelf, and put in the soup stock that had been hanged. Once the stock is slightly boiling, slowly pour in the juices of the six vegetables and stir quickly with a sauté spoon.

"Do you want to thicken it?"

"No, I don't. Han Shaobai shook his head: "The broth stewed with shark bones and fish maw is enough, and you can make a thick soup without thickening, you can dry it over high heat." ”

Liu Mang twisted the fire switch of the stove to the maximum, and the soup in the pot quickly boiled.

"Seasoning is only seasoned with a little salt and pepper, and nothing else is left. ”

After the soup is as thick as gruel, Liu Mang puts in the minced chicken, puts it into a small bowl after the flavor is good, sprinkles with fried almonds and crushed pot.

This one-of-eighteen secret dishes of the Manhan Building, the 'Blue Sea Floating Gold Dust', is completed.