"What do you mean to learn very quickly?" He Donglin and Shan Jian said in unison.

"Hehe, Basard's dish that can make vegetables and flowers grow is from Lao Liu's stealing master!" Lin Xiao said with a smile.

"Huh, isn't it?"

"Shan Da Beauty, do you remember the last time Lao Liu went to participate in "Kitchen God Competition", the dish he cooked?"

"You mean the chrysanthemum tofu that blooms when watered?"

Shan Jian was not on the scene last time in "Kitchen God Battle", but she watched the live broadcast and remembered Liu Mang's dish of first cutting the tofu into thin strips, then frying it into balls, and finally using warm water to make the tofu dough swell and bloom.

At that time, she was thinking that there was a real reason why Liu Mang could become a chef, in addition to his own skills and skills, he also had a far beyond ordinary people's imagination in dishes. This is exactly what I am lacking at present.

"That's right, let Lao Liu reveal the mystery. ”

"If my guess is correct, underneath this layer of chocolate should be ingredients that swell when exposed to water, such as cereal, or crumbs of biscuits. After Liu Mang finished speaking, he scooped it down in the basin with a spoon.

Sure enough, at the bottom of the basin, a thick layer of crumbs of biscuits was placed, which had become a little slimy after being soaked in water.

"However, if you simply put the biscuit crumbles, then the ingredients on it will float up after adding water, and it will not have that effect at all. Shan Jian thought about it for a while, and then raised an objection.

It was not surprising that she had seen the young seedlings of flowers and vegetables arching out of the chocolate soil, and if they floated as a whole, it would be like pouring water into a cup of tea leaves.

"There's another secret here. Liu Mang used a spoon to carefully pluck the 'soil' in the pot: "Under the chocolate powder is a whole piece of chocolate shell, the shell and the wall of the pot are glued together, and the young vegetable seedlings and flowers are planted in the holes reserved for the thin shell, so that when watered, the biscuit crumbs below will swell when exposed to water, and the ingredients will be topped, and because of the existence of holes and thin shells, they will not float as a whole, resulting in a visible growth effect with the naked eye." ”

"I see!" Liu Mang explained a little, and He Donglin and Shan Jian understood.

"It's not unusual, it's much simpler than the chef's 'chrysanthemum tofu'. As soon as you understand the principle, you can make it by any chef. ”

Shan Jian is right, Barsad's 'growth of all things' looks amazing, but in fact it is not very technical. Liu Mang's 'flowers have a reblooming day, and no one is young anymore' does not rely on the principle of tofu swelling when heated, but more on the confidence of his knife skills and the grasp of oil temperature.

Ask yourself, except for Liu Mang, the other three of the four people sitting are not completely sure that they can make it.

Shan Jian's knife skills and heat are a little worse. He Donglin's knife skills are sufficient, but his grasp of oil temperature is not as meticulous as Liu Manglin Xiao. Lin Xiao is hot enough, but his knife skills are slightly inferior to He Donglin and Liu Mang, and he can't cut out continuous tofu shreds at all.

"Taste it. Lin Xiao scooped up a spoonful and put it into his mouth, smacking it carefully: "The taste is average, it seems that this salad is purely visually successful, and the score is medium to low, and Lao Liu's 'chrysanthemum tofu' is not on the same grade at all." ”

After tasting this 'Everything Grows', the long-awaited main dish finally came.

When the attendant lifted the metal round lid on the plate, everyone was stunned again: "This ...... This is tofu?"

On the plate is a half-palm-sized square box decorated with boiling asparagus. Everyone is an expert in this way, and they can recognize at a glance that this square box is not Chinese tofu.

"Strange, I remember that it was foie gras, how did it become fried tofu?" Lin Xiao picked up a fork and touched it on the box-shaped tofu: "Well, it's fried, if the waiter didn't send it wrong, the foie gras should be hidden in the tofu." ”

"This Basad is really on the same page as our Chinese tofu, and last time on the show, he also made tofu. Liu Mang said with a smile.

When Lin Xiao cut open this piece of tofu with a knife, it was indeed wrapped in a piece of pink foie gras.

"There is nothing unusual about the method, when it comes to cooking with tofu, we ordinary Chinese people can say several dishes casually. ”

Shan Jian also picked up the knife and fork and cut the tofu on his plate: "The practice of hiding the ingredients in the tofu is several kinds in Cantonese cuisine alone, Hakka stuffed tofu, tofu stuffed meat, green bamboo primrose, fried tofu, etc. ”

Liu Mang also cut the tofu with foie gras into pieces, forked a piece and put it in his mouth, carefully tasting the taste.

"How does it taste?" Lin Xiao asked.

"Well, it's not bad! It's better than the last time I crushed and mixed the foie gras and tofu into one piece and fried it, at least the layers are clear. It seems that Barsad has made improvements again. Liu Mang replied.

Foie gras, like tofu, is a soft and tender ingredient. After the foie gras is stuffed in tofu and then fried, the tofu absorbs the aroma of the foie gras and the oozing oil, and the texture becomes plump.

Gently chewing, the unique chestnut aroma of foie gras lingers in the mouth all the time, making it taste good for the lips and teeth.

"But if it were me, I wouldn't have done it. After tasting a piece, Liu Mang's words changed.

"Oh, what would you do if you did?" Lin Xiao couldn't help but ask.

"Brother Lin, you have also tasted it now, so have you found a problem?"

"Well, a very serious problem was found. Lin Xiao licked his lips: "Frying the foie gras in the tofu can indeed make it taste more tender, but correspondingly, the fat of the foie gras is locked in the tofu, and it's okay to eat one or two pieces, but you will get tired of eating more." ”

"That's right, French foie gras is actually fattened fatty liver, the fat content is equal to the cream that decorates the cake, a little taste is really delicious, but the amount is immediately greasy. ”

"Lao Liu, how to solve it? Tofu is impermeable, and it is difficult for foie gras fat to seep out of the appearance. It is simply impossible to achieve a combination of tenderness and refreshingness. Unless you tear it down and start over, it won't go well with tofu at all. ”

"There is no need to push it down, there is nothing wrong with the idea of this dish itself, but Basad used the wrong tofu or simply didn't know that there was another kind of tofu. ”

"What tofu?" everyone wondered.

If I make it, I will freeze the tofu wrapped in foie gras, wait for the tofu to freeze hard, and then thaw and drain the water and fry it, so that the oil in the foie gras will not seep out of the tofu?"

"Oh, why didn't I think of it? ”

Because the tofu itself contains water, when it is put in the refrigerator and then thawed, the honeycomb-shaped holes will form in the tofu, and these holes can be used as a channel for foie gras to produce oil, which perfectly solves the biggest defect of Bassard's current dish.

"Sir, go and tell you the chef that if you freeze this foie gras and then fry it, it will have unexpected results. Lin Xiao instructed the attendants.