After the beef was marinated, Gordon took a stainless steel basin and poured half a bag of salt: "Liu, is this enough?"

"A little more, you have to wrap all the beef. Liu Mang replied.

"Oh. Gordon poured in the remaining salt, then took a few eggs, removing the yolks, leaving only the whites.

"yes, it's really self-taught!" After seeing Gordon pour the egg whites into the table salt and prepare to start stirring, Lin Xiao couldn't help but sigh lightly.

Originally, he thought that Gordon would only use a small amount of water to wet the salt and knead it into a semi-solidified state, but he did not expect that he would use egg whites instead.

This method of mixing salt with egg whites and wrapping the ingredients for baking, which is not well known by ordinary people, belongs to a series of innovative dishes, such as Liu Mang's 'Swallowing Mountains and Rivers' made with a hump.

"Gordon, why did you think of using egg whites?"

Egg whites have a higher adhesion than water. Wrap the ingredients before processing, so that they will not easily loosen and crack.

"It was a natural idea. Gordon shrugged: "Dear Lin, it seems that you have been deliberately ignoring a fact. ”

"What facts?"

"I'm also the British god of cooking, the owner of the three-star Michelin title. It's not as bad as you think. ”

"Cut~" Lin Xiao rolled his eyes.

Mix the salt in the basin with egg whites to form a viscous shape that can be formed by pinching it by hand. Gordon placed the marinated beef on a cutting board and took a kitchen paper towel to absorb any excess water.

"Liu, in fact, this way of wrapping the ingredients and then cooking them is also found in Western food. For example, the famous 'Wellington steak', but I never thought of using salt, because in my mind, salt has always been a condiment, and too much of it can ruin the taste of the dish. ”

"If you try it, you will have unexpected results. Liu Mang said with a smile.

Absorbing the dry water, Gordon places the beef in a basin, wraps it in a ball with table salt, puts it in a baking tray brushed with a layer of base oil, and then sends it to the oven.

"Master Xiaolin, will the beef taste good like this?" Shan Jian, who came back from delivering the dishes, pulled the corner of Lin Xiao's clothes and asked quietly.

"Average. Lin Xiao smacked his mouth: "It's far worse than the 'swallowing mountains and rivers' that Lao Liu did before." ”

It was once difficult for the sea to turn into water - Liu Mang's Manhanlou dish made with a hump last time was similar to Gordon's in terms of process, but the method was much more complicated.

The hump is first marinated in a special brine over low heat for four hours, then wrapped in a salt slurry with various spices, and roasted until the hump is fleshy and melts in the mouth.

The time and effort required is far from comparable to that of Gordon's 'simplified version'.

"When will I let Lao Liu do it again. I don't know if camels can be bought in France. Lin Xiao muttered to himself.

"Chef, what are you going to do next?

"Yes. I'm going to make another 'pot wrapped meat' and a 'lotus crisp'. ”

"The pot wrapped meat is good. It should be to the taste of those little kids. As for the 'lotus crisp', isn't it a bit too time-consuming?" Lin Xiao took a tomato from the basket on the board, wiped it on his clothes casually, and took a hard bite.

"Don't bother, we don't have a pastry master. Liu Mang looked at Shan Jian and smiled.

"What kind of master am I. Shan Jianqiao's face flushed: "Actually, it won't take long, there is a simplified version of the 'lotus cake', prepare it now, the time is just enough." ”

"How?"

"Out of the mud without staining" is people's praise for the elegant and clean quality of lotus, and from the traditional snack in Jiangsu and Zhejiang, lotus crisp made of puff pastry. The shape resembles a lotus, the crisp layer is clear, the shape of the view is beautiful and moving, the crisp pine of the food is sweet and fragrant, and it has a unique flavor.

However, the production method is a little more complicated, and it has to be divided into several batches with the filling, each time with a different resting time, so that the finished product can form petals that bloom in layers like lotus flowers.

"Butter instead of lard, desiccated coconut instead of lotus paste, no oven, fried in clear oil. Speaking of this, Shan Jian paused: "But I can't grasp the temperature of the fried oil a little, and I have to ask the head chef to help." ”

"The final frying is no problem, just leave it to me. ”

"That's fine. Shan Jian nodded, pulling an apron and tying it up.

Liu Mang, on the other hand, took out a few pieces of pork loin from the refrigerator and prepared to make 'pot wrapped meat'.

The origin of "pot wrapped meat" is somewhat interesting, during the Guangxu period, a chef surnamed Zheng became an official chef in Harbin City in the north, and cooked meals for Daotai Du Xueying.

Dodai often entertains foreign guests, especially Russian guests. Since foreigners like to eat sweet and sour tastes. Du Xueying ordered the chef in the house to change the taste of the dishes. The chef surnamed Zheng changed the original salty and fresh taste of "charred pork strips" to a sweet and sour dish, which made Harbin the origin of pot wrapped meat and has been passed down to this day. It has become a family dish in northern cuisine.

Because the pot wrapped meat is originally made according to the taste of foreigners, it is widely spread abroad, as long as the restaurant opened by the Chinese, this dish can be seen nine times out of ten.

Liu Mang cuts the pork tenderloin into large slices of about 3 mm. Then add an appropriate amount of salt to grasp well, enter the bottom taste, add water to soak the starch thoroughly, wait for the starch to settle, and pour out the water.

This method can make the meat slices more tender and smooth, so that they can melt in your mouth.

Then add the starch and half an egg white again, stirring with your hands in one direction to make it starch evenly.

Because the amount of meat slices is relatively sufficient, the starch should be used more, so that the taste of the meat slices will not be dry.

"Lao Liu, give. Lin Xiao helped peel the carrots, cut them into thin strips and handed them over.

"Cut some more ginger. Liu Mang took it, washed the handle, then put oil in the pot, and when it was hot, he put in the starched meat slices one by one and began to fry them.

The slices of meat make a 'squeak' sound in the oil pan, and after about three minutes of frying, the slices of meat that have been hung on the batter become firm and firm, and when you press it lightly with a frying spoon, there is a 'crunch' sound.

Liu Mang scooped up the meat slices with a colander, waited for them to cool slightly, and then raised the oil temperature again, and when the oil temperature reached ninety percent hot, bursts of green smoke rose from the pot surface, and then the meat slices were put in and refried.

"Crunch!" The intense oil temperature quickly discolored the skin of the sliced meat, turning from pale yellow to golden yellow, and the strong aroma of meat wafted through the kitchen.

After only about ten seconds, the pot is immediately started, the oil is filtered, and the second processing is ready.

"Liu, what are you doing here?" asked Gordon, who was beckoning the cameraman, turning his head and asking.

"Pot wrapped meat. ”

"Wow! another dish I love. ”

"Gordon, don't tell me you'll do it too. Lin Xiao, who was cutting ginger shreds, quipped.

"I'm sorry, I'll really ......"