"Swallowing mountains and rivers?" Liu Mang was stunned: "Just listening to the name of this dish is very domineering!"

Of course, this dish can be included in the top 10 of contemporary famous dishes in terms of ingredients and methods. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info" There was a hint of smugness on his silent face.

"Come, look at this!" Han Shaobai took a stainless steel basin and uncovered the white cloth on it: "Your upstairs chef is okay, but the procurement channels are too rubbish! I can't even buy a freshly slaughtered hump, or I asked someone to send it." ”

"Uh, okay. Liu Mang was a little speechless.

Who can compare with a local tyrant like Han Shaobai? I got a challenger plane and went around the world, and if I wanted any ingredients, I went straight to buy them.

In the stainless steel basin was a bloody hump, weighing about seven or eight pounds, and the hair on it had not been removed, as if it had just been cut off from the camel's body.

"There are two kinds of camels, one bimodal and one unimodal. Our Manhanlou's 'Qi Swallowing Mountains and Rivers' is best with a dromed, because the essence of the dromedary camel is stored in a hump, and the meat is more delicate and elastic than the Bactrian one. Han Shaobai explained.

"Good boy, I said you do it, Lin Xiao will give you a hand. ”

"Okay. Lin Xiao jumped off the stove and rolled up his sleeves.

"The hump must first go through three processes: boiling, stewing, and steaming, and the fishy smell in it must be completely removed before it can be put into the dish. Silently, he brought the hump to the stove.

"The first step is to remove the hair on it and blanch it with boiling water. ”

"Understood. Liu Mang nodded, twisted the fire on the stove, let the water in the pot boil, and then put the hairy hump in.

After the hump boiled in boiling water for a while, Liu Mang fished it out and threw it into a bucket of cold water.

When you rub it with your hands, all the thick hairs on it are rubbed off, revealing a snow-white texture like jade.

"Do you want to marinate it for a while?" asked Liu Mang.

"Don't do it for the time being, the meat of the hump is thicker, so cook it soft before it can be marinated. ”

Liu Mang changed the pot of water again, then added a large amount of cooking wine and ginger slices, and boiled it over high heat.

"Many of these eighteen secret dishes are not only rare ingredients, but also very cumbersome. For example, Buddha jumping over the wall and Yipin Goose require a lot of effort from the chef. Taking advantage of the gap between the hump boiling in the pot, he explained without saying a word.

"Buddha jumped over the wall, I know, I did it once last time in the Chef God Competition. ”

"That's because he didn't make it home! Blind to a pot of good ingredients!" Silent eyes glared: "Someone was also present at the time, should know!"

"Ahem......" Han Shaobai coughed twice in embarrassment.

"Goose is a good ingredient that can be bought everywhere, so it should be very easy to make. Liu Mang then asked.

"It's not that simple. Bu Yu shook his head: "The goose that makes the 'Yipin Cuisine Goose' should be kept in an urn from an early age, not allowed to move, and only expose its head and neck, so that no feathers will grow on its body." Then only feed the secret ingredients made of sesame oil and grains, so that the meat can be fragrant and crispy, and a little cooking can become the best taste in the world!"

"It's similar to how foie gras is made in France, and it's also crammed. Liu Mang smiled: "I remember that Luo Badao once raised the dish of flower fish, and his method also came from Manhan Building?"

"No, Man Hanlou doesn't have this dish, he should have found it from elsewhere. ”

After an hour of stewing, after adding cooking wine and ginger slices to remove the smell, the fishy smell of the hump is significantly smaller.

"Now you can take it out and simmer it over low heat. Bu Shi glanced into the pot: "As for the seasoning, you can grasp it yourself, if you follow the recipe completely, you will fall behind." ”

"Hmm. I understand. Liu Mang nodded and fished out the hump. Then take a clay pot and add a small amount of rock sugar, dark soy sauce and salt. Then add peppercorns, star anise, fennel, cinnamon and other ingredients, add water to boil and start simmering over low heat.

"Master, go and rest, this hump will be stewed for three or four hours. Liu Mang closed the lid of the crockpot and said.

"Okay, you stir-fry a few side dishes, and we'll wait while we drink. Bu Yu touched his chin: "The taste is a little spicy." ”

"Well, there is still the monkey wine from last time, get two pots and drink it first, this weather is the most suitable for drinking some wine for a while. Han Shaobai also said.

"These two old men will enjoy it. After Bu Yu and Han Shaobai went out, Lin Xiao sneered.

"You make two, I'll do two. Liu Mang walked to the chopping board.

"Okay!" Lin Xiao took an apron and tied it: "Then I'll have a cucumber in a coat and a shredded pork with Beijing sauce." ”

"Well, you made it for Uncle Han, my master likes spicy food, so I'll have a saliva chicken and a hot snail. ”

Lin Xiao took two cucumbers, picked up a kitchen knife and cut them lightly.

"The knife skills are good!" Liu Mang praised when he saw that Lin Xiao's cucumber slices were evenly sliced, and he became a long dragon when he pulled it.

"Each other, each other!" Lin Xiao laughed, cut some ginger rice and minced garlic, mixed the old vinegar and sugar, and mixed the two cucumbers.

Liu Mang took out a slaughtered three-yellow chicken from the refrigerator, then boiled a pot of water, added green onions, ginger and cooking wine, and then threw the chicken down.

After the chicken has been boiling in the pot for about seven or eight minutes, immediately turn off the heat, let the remaining heat in the pot simmer the chicken, and immediately scoop it up and dip it into the ice water prepared in the morning.

The practice of saliva chicken is somewhat similar to the white chopped chicken in Cantonese cuisine. The difference is that it is not directly chopped and served, but torn into small strips by hand when the chicken is cold.

The torn chicken was plated in strips, and Liu Mang sprinkled white sesame seeds, chopped peanuts and chopped green onions, and drizzled with a red sauce.

The sauce is also specially blended with salt, vinegar, minced garlic, coriander foam, sugar, red oil and other condiments and toppings.

Lin Xiao picked up a piece and put it into his mouth: "Well, the chicken is tender and springy, and the taste is spicy and fragrant, which is very good! How do you mix this red oil? Why does it have a special fragrance? It smells so good!"

"Oh, I added an extra spice. ”

"Spices?" Lin Xiao sniffed and carefully distinguished: "Could it be ambergris?

"That's right! Liu Mang smiled and nodded: "This little red oil is only kept for myself to cook anyway, just to make it delicious!"

Ambergris is actually a sperm whale secretion, because it fails to digest the beak bones of squid and octopus, and will form a solid bond with the secretions in the intestine before spitting out.

The freshly spit ambergris is black and soft, and the smell is unpleasant. However, after years of washing by sun, air and seawater, it hardens, fades and emits a special fragrance.

Ambergris is the most precious Chinese medicine produced from all kinds of animals, and it is extremely rare. Ambergris has been used as a high-grade spice since ancient times, and its price is expensive, almost equivalent to gold.

Only Liu Mang, who pursues the ultimate sense of taste, would use this expensive spice to make an ordinary jar of red oil.