Today's round is the first round of Luo Badao's finals, so Liu Mang came to watch it early in the morning. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

"What?dragon?" Liu Mang looked in the direction pointed by the five eyes, and was also taken aback.

On the platform of the competition, several chefs are working together to carry a seven or eight meter-long snake-shaped giant beast to show the audience.

The behemoth has a flattened body, long red tassels on its back, and tiny pale blue scales on its skin.

"Good guys! The emperor ribbon fish has also been brought in by them to cook!" Li Ruonan exclaimed.

"Emperor ribbon fish?" Liu Mang and Wuyan looked puzzled.

"That's right, Emperor Ribbon Fish. Li Ruonan nodded, and then began to explain.

"The emperor ribbon fish is also called the white dragon king, the dragon king fish, and the earthquake fish...... It is widely distributed in the deep tropical sea and is the longest bony fish in the ocean. The one they are carrying now is quite small, the longest can be more than ten meters long. This fish generally lives in the deep sea and is very difficult to catch, so it is rarely seen. ”

"Oh, I see. At the beginning, when Li Ruonan said that the emperor had fish, Liu Mang hadn't reacted yet.

When I heard the dragon king fish, I remembered that this kind of fish is also recorded in the "Food Treasure Record", and it is still very high, and it is a kind of meat quality that is particularly delicious, far better than ordinary hairtail fish.

"Who is playing against Luo Badao today?"

Liu Mang saw that the person standing in front of the emperor ribbon fish was a big fat man who had never seen before, so he asked curiously.

"His name is Tan Yitian, and he is the head chef of Shuiyue Residence. There is the support of Longteng Group behind Shuiyueju, and it is not unusual to be able to get such a big imperial ribbon fish. ”

"No, why haven't I seen him?" Liu Mang then asked.

"He was one of the top three in the last Chef Competition, and he could go straight to the finals. ”

"Understood. As soon as he heard Shuiyueju, Liu Mang remembered that the rich second generation who pursued Li Ruonan last time invited them to eat was there.

"He's strong?"

"Of course, those who can enter the top three in the Chef God Competition are all first-class masters. Last time, he won the runner-up with a 'first-class country', if he hadn't met Lin Xiao, he would definitely be the god of cooking. ”

"It seems that Luo Badao has no chance to meet me. Liu Mang sighed with some regret.

"Let's take a look at it again, Luo Badao is very well prepared this time, maybe there is a chance to turn the tables. ”

"Huh, the ingredients prepared by Luo Badao this time are very ordinary, looking at his appearance, it seems that he is preparing to make roast suckling pig. Li Ruonan said strangely after seeing Luo's domineering assistant take out a small suckling pig that had been slaughtered, about thirty or forty pounds.

Roast suckling pig is the most famous specialty of Cantonese cuisine and is one of the main dishes in the "Manchu and Han Banquet". As early as the Western Zhou Dynasty, this dish has been listed as one of the "Eight Treasures", and it was called "Cannon Dolphin" at that time.

As early as the Northern and Southern Dynasties, Jia Siqian had recorded roast suckling pig as an important culinary technical achievement in the "Qi Min Yaoshu".

He wrote: "The color is the same as amber, and it is like real gold, and the entrance disappears, strong as snow, moist with slurry, and special and ordinary." ”

But now, this roast suckling pig, which is usually a big dish, is much inferior to Tan Yitian's imperial ribbon fish in terms of ingredients alone.

"Not necessarily, you see this suckling pig, it is a little different from the usual suckling pig. The color of the pigskin is pink and slightly translucent, so it must have been specially raised. ”

Liu Mang stared at the big screen, and as the cameraman's lens zoomed in, he could clearly see the appearance of the contestants' ingredients.

"My mother, too, you have to prepare such a big formation to make a dish!" Five-Eyes exclaimed again.

Liu Mang glanced at the stage, and Tan Tiantian's two assistants were working together to carry a special cauldron onto the platform.

This pot is different from the woks commonly used in restaurants, its bottom is flat, and the edge of the pan is also very shallow, a bit like the 'pan' used for pancakes in Shandong.

However, this pot is much larger than a 'pan', with a diameter of at least one meter and close to two meters, and can lie flat on the back of three or four adults.

"Interesting, are the two of them going to use the technique of 'roasting'?" Liu Mang narrowed his eyes.

"Isn't that cauldron for frying?" asked Five-Eyed curiously.

"It's not quite like that, the biggest difference between baking and frying is to see if the ingredients touch the bottom of the pot, if you take a closer look, didn't Tan Tiantian's assistant put some metal shelves on the pot?"

"Hey, really! I see, this is the same reason as the baked buns made by Deng Qinwei last time, right?"

"That's right, you see the lid they use is also specially made, very thick, and when the bottom of the pot is heated, it can transfer the heat well. Liu Mang pointed to the same huge lid placed on the side of the platform and said.

The pot was set up, and Tan began to cook the huge 'emperor hairtail fish' one day.

The two assistants worked together to carry the 'Emperor Ribbon Fish' and place it on the long desk, and Tan took out a long knife more than three feet long and shiny from the belly of the fish.

"This sword skill is very good! It deserves to be the runner-up of the last competition!" Liu Mang praised.

This Tan Tiantian looks obese and clumsy, but his hands are very dexterous.

The long knife in his right hand swam quickly over the body of the 'Emperor Ribbon Fish', skillfully avoiding the main spines on the fish, while in his left hand he held a pair of small pliers to remove the remaining fine thorns in the flesh of the fish like a dragonfly.

Compared with the shock brought by Tan Yitian's 'Emperor Ribbon Fish', Luo Badao's side is much more low-key.

He washed the suckling pig and put it on the workbench, then rubbed the five-spice powder and salt into the pig's abdominal cavity and prepared to start the curing.

This dish 'roast suckling pig' Liu Mang has never made. In the past, he wanted to prepare to do it, but the conditions were limited at that time, and he couldn't find a suitable stove, so he had to give up.

Generally speaking, in the Liangguang area, those who dare to sell roast suckling pig are not the kind of street restaurants, but some powerful large restaurants.

The method Liu Mang knows that a good roast suckling pig must go through several steps such as material selection, finishing, pickling, shaping, scalding, sizing, and roasting.

The process is a bit complicated and the process is also tedious. Some of the techniques and baking time are very particular, and it is impossible to do it without specially trained personnel.

Liu Mang closed his eyes and went through the production method of this roast suckling pig in his mind.

In just a minute or two, the roast suckling pig seemed to be marinated, roasted, and shaped in his mind.

After this period of growth, even if he doesn't do it himself, as long as Liu Mang knows the method, he can demonstrate the process of forming dishes in his mind, and can analyze possible problems.

That's the difference between a master and a mediocre player. When you have mastered the ingredients and all kinds of skills, a dish in your eyes is nothing more than a combination of various small steps.

"Well, that's good. I can do this too, and with all the secrets recorded in the "Tune Ding Ji", I can do it better than ordinary chefs!" (To be continued.) )