"Is Deng Qinwei from Jiangnan Seafood Restaurant preparing to make raw frying?" Liu Mang looked to the left side of the stage. Pen "Fun" Pavilion www.biquge.info

The middle-aged man with a serious expression and two deep nasolabial folds on his face was placing small white and tender buns in a large cauldron.

"No, it doesn't seem to be raw frying, is this preparing to be roasted?"

Fried steamed buns are a special traditional snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong, referred to as fried buns.

Because the people of Modu are accustomed to calling steamed buns steamed buns, in Shanghai, fried buns are also called fried steamed buns.

It is generally made by frying the wrapped green buns in an oil pan and then adding a small amount of water to simmer.

After the water in the pot is drained, the formed buns will naturally have oily and soft skin, and the bottom of the bun will be golden and crispy.

When you bite into it, you will have all the flavors of meat, oil, onions, and sesame in your mouth for a long time.

And now Deng Qinwei's approach is very different from the traditional fried buns.

Instead of putting oil in the pan, a layer of barbed wire was put on it, and the wrapped buns were placed on top and the lid was closed.

"It seems that both sides are playing with innovation, and only they are sticking to tradition, and they are still using the oldest methods. Liu Mang thought secretly in his heart.

His soup dumplings are steamed in the steamer for about seven to eight minutes before they are ready to come out.

The white dough has been gently soaked by the water vapor in the steamer, and has become translucent crystal-shaped, and the orange-yellow filling inside is faintly visible.

The fish jelly wrapped in the bun melts completely under the action of heat. It is mixed with crab roe, crab meat, and pork puree in the filling to create a rich broth.

When you hold it and shake it gently, the buns in the cage tremble slightly, making people have a strong desire to taste it.

"Lift it up like a lantern, put it down like a chrysanthemum. Liu Mang is quite satisfied with the soup dumplings he made this time.

At this time, Liu Rui over there rang the bell placed on the stove, and his dishes were completed first.

"Little Wu, let's also ring the bell and get ready to serve!" Liu Mang commanded.

"Howler!"

Immediately afterwards, Deng Qinwei of Jiangnan Seafood Restaurant also lifted the lid of the pot and immediately rang the bell.

"Okay! The dishes of our three contestants have been completed! Now please taste the judges!" said the host Yang Yan.

More than a dozen tall and beautiful women wearing cheongsams walked up to the round stage and helped the three chefs bring the prepared buns to the judges.

"The first thing to taste was the steamed buns from Mr. Liu Rui, the chef of Meimeng Creative Catering. Mr. Liu Rui, can you tell us about the recipe and characteristics of this steamed bun?"

"Okay. Liu Rui nodded and took the microphone handed by Yang Yan.

"The steamed buns in Chinese cuisine have been around for thousands of years, but the taste and method have always been the same. It's nothing more than steaming, frying, and frying, which is really monotonous. And the rainbow buns I am making now come from my own originality! Combining Western desserts and Chinese pasta, it has taken an unprecedented path!"

"This guy! The cowhide is blowing upside down!" Liu Rui talked eloquently on the stage, and the five eyes on the stage puffed out a pair of fish bubble eyes, very disdainful.

Compared to my boss, that's the difference between an earthworm and a deep-sea giant eel!

"Oh, then I'm going to try it. The old man on the judge's bench immediately became interested and was ready to start tasting.

The container that Liu Rui uses to hold the buns is also very special, it is not a small steamer, nor porcelain, but a small box made of stainless steel metal.

As soon as the old man opened the stainless steel lid, a stream of white gas rushed out, startling him.

"Don't be nervous, it's not heat, it's the effect of adding dry ice to it. Liu Rui hurriedly explained.

"I see! It's a bit like the effect of the clouds and mist in the Heavenly Palace in Journey to the West. The old man understood.

Dry ice is solid carbon dioxide and is harmless to humans. When water is added, it vaporizes, producing a large amount of white mist similar to thick smoke, which is often used for stage performances.

But for food, that's the first time I've seen it.

When the white mist made of dry ice cleared, a skin in the metal box was divided into seven petals, and a brilliantly colored bun appeared in front of his eyes.

"Yes, the appearance is very special, how did you make it?" the old man asked curiously.

"It's simple, I use celery, kale, pumpkin, strawberries...... and so on the juices of vegetables and fruits, and out of seven different colors of dough. Then use special tools to make steamed buns. These buns are not only beautiful in color, but also have a unique taste, and they have an incomparable layering in the mouth. ”

Liu Rui's expression was a little proud, and he was very complacent about his creativity.

"Very thoughtful. The old man nodded, picked up the bun and put it to his mouth and took a bite, and immediately looked surprised: "How is it ice?"

"Taste it again. ”

The old man took another bite as he said, savored it in his mouth, and was speechless for a long time.

"Judge, my rainbow bun is good, right?" Liu Rui laughed.

"It's really good! You shouldn't be using flour for the outer skin of this bun, it's glutinous rice flour, right? The filling inside is not vegetables and meat in the traditional sense, but a syrup made of cream and condensed milk. When frozen, it creates an ice cream-like effect, am I right?"

"The teacher is really amazing!" Liu Rui gave a thumbs up.

"The outer skin of my bun is indeed made of glutinous rice flour, then wrapped in a frozen milk dough and steamed slightly, and finally immersed in liquid nitrogen at minus 195 degrees Celsius to quickly set. This steamed bun has the characteristics of both Chinese and Western food, and the flavor is excellent. ”

"The traditional Chinese steamed bun makes the taste of dessert, which is very thoughtful!" the old man exclaimed.

"Really, let's try it too!" The other judges were also curious, and opened the lid of the metal box in front of them.

For a while, the judges' bench was filled with fog, as if they were preparing to stage a "Monkey King Three Fights White Bone Spirit".

"Liu Rui, I love you!"

"Liu Rui, you are so handsome!"

"Liu Rui, you are first-class!"

"Liu Rui, I want to give you a baby!"

……

The female brainless fans in the audience began to make noise again.

Liu Rui nodded slightly, with a smile on his face, which was very useful.

"It's a bit of an idea, but it's not innovative. In this regard, Liu Mang scoffed.

Liu Rui's rainbow bun was invented by a chef many years ago, that is, the chilled glutinous rice dumplings that people like to eat in summer.

He just borrowed this routine and modified it himself.

And in Liu Mang's view, it is obviously a traditional pastry, but he insists on changing it to a dessert.

This is already 108,000 miles away from China's steamed buns, and it doesn't fit the theme of today's game at all.