More than ten meters long pig intestines were stuffed into more than one meter by Tai Yuanling, and the size of a human arm was thick. He then tied knots at www.biquge.info both ends, made some small holes in them with toothpicks, and prepared to blanch them.

The green juice that Tai Yuanling began to pour in was also made by the ancestors.

This juice was originally made by mashing Houttuynia cordata and dogwood with clear oil. Later, after the improvement of his great-grandfather and his grandfather, several spices such as mint and vanilla were added again to make this recipe more perfect.

The intestines that have been rubbed with this juice can have no peculiar smell, and after being stir-fried in oil, they can also exude a faint aroma of herbs and trees.

Blanch the intestines in a pan and then put them into the boiling marinade.

"It's so fragrant, boss, this smell is so special!"

Wuyan and the others sitting in the audience, even if they were more than 20 meters away, could smell the aroma of brine coming from the stage.

"Well, the aroma of this brine is long and long, and it must be a hundred-year-old brine!" Liu Mang nodded and replied.

"Liu Mang, in fact, your recipe is not bad, better than his! If the brine made from your recipe is used repeatedly for decades, it will definitely be worth a fortune!" Li Ruonan said.

"There is no way around this, some things need to be boiled over time, just like wine, the older it gets, the more fragrant it is, my current foundation is still too thin!" Liu Mang sighed.

Not to mention the 'Confucian chicken' that has been carefully cultivated by more than ten generations, even this brine, the old marinade and the new marinade, the taste of the ingredients marinated is different.

Kong Ruixiang's watermelons were carved, and the chickens in the pot were pickled in place, so he stuffed two chickens into each watermelon, then sealed the mouth with wet rice paper and put it in the steamer.

The heat of the steam enters the watermelon through the rice paper, forcing out the sweetness of the remaining melon pulp and blending with the umami of the chicken to form a new flavor.

This kind of food made by stuffing ingredients into the body of melons and fruits and steaming them in the stove has a special term in Chinese cooking--cup.

For example, winter melon cup, pumpkin cup, etc., the 'crab inlaid orange' made by Liu Mang last time also belongs to this kind of dish.

After nearly an hour of marinating, Tai Yuanling's pig intestines have been marinated and can be processed for the next step.

After the gentle infiltration of this pot of old brine, the originally snow-white large intestine has now become ruddy and translucent, and the aroma is tangy.

After cooling down a little, Tai Yuanling changed the large intestine into small segments. Each section is the size of a chess piece, counted in detail, and divided into nine layers from the outside to the inside.

Heat the wok, pour in an appropriate amount of cooking oil, and after the oil is hot, put the white sugar and fry it over low heat until it is sugar-colored.

When the syrup is dark yellow and bubbling, Tai Yuanling immediately pours it into the intestine and quickly stir-fries to color.

The color of the stir-fried sugar in this dish is also a key step, the ratio of sugar and oil should be just right, and the color of the final dish can be made rosy with oiliness, it all depends on this.

After the intestines are evenly colored, Tai Yuanling cooks cooking wine and aged vinegar, then adds an appropriate amount of clear broth, puts minced ginger, minced garlic, pepper, salt, and Sichuan pepper foam over low heat and starts to simmer.

Compared with Tai Yuanling's busyness, Kong Ruixiang, who has already stuffed the chicken into the watermelon and steamed it in the stove, is much more leisurely.

His assistant will wait for the plate to be set up for the dishes, while Kong Ruixiang will make a pot of good tea, Erlang's legs on the chair, and hum a little song leisurely.

"I'm really going to enjoy it, I don't think I'm here to participate in the competition, it's like I'm here on vacation!" said Five Eyes smiled.

"There's no way, his 'one hatching and two phoenixes' relies on ingredients to win, and as for the method, it is far less complicated than Tai Yuanling's 'Nine Turns of Large Intestine'. As soon as the heat arrives, it is ready to be served. ”

"Liu Mang, who do you like?" asked Li Ruonan on the side.

"Not sure, both sides are their own long-inherited famous dishes, and the color, aroma, taste, and shape of the dishes are definitely not bad, and in the end, it depends on the judges' own tastes. ”

After half an hour of simmering, the large intestine in the pot has been eroded and softened, and it has entered the final stage of collecting juice.

Tai Yuanling lifted the lid of the pot, took out a small packet of oiled paper from his pocket, and sprinkled the powder inside.

The powder of bread in oiled paper is sand kernel flour and cinnamon powder. These two seasonings are the final secret of this dish, and they are also the key to distinguishing his family's 'Nine Turns of Large Intestine' from others.

In Jiuhua Building, there was no third person who knew these two spices, except for Tai Yuanling and his retired father, and even a few apprentices who had followed him for many years did not know.

"Boom!" Tai Yuanling put a switch on the stove with his knee, and the flames at the bottom of the pot immediately rose.

The soup in the pot immediately 'sizzles', and the excess water is quickly drained, and the red and bright sauce is evenly wrapped on the large intestine.

"Bring the plate!" As Tai Yuanling shouted, his assistant immediately brought over the large disc that had been decorated with radish flowers and food carvings.

Tai Yuanling used chopsticks to take out the fat intestines in the pot one by one and put them on the table, poured the remaining sauce, and finally sprinkled a little green onion for decoration, and this 'nine turns of large intestine' was completed.

"Oh, is it finally okay?" Han Shaobai moved his arm and stood up: "Brother Tan Shi, let's go up and taste it." ”

With the completion of Tai Yuanling's 'Nine Turns of Large Intestine', there were bursts of swallowing saliva in the audience below.

The large intestine in the plate shimmers with a bright red color like volcanic magma, and just a few glances can attract the cravings in the stomach and make people want to swallow.

"Boss, that's amazing!" stared at the big screen with five eyes, and swallowed a mouthful of saliva with difficulty.

"Well, just looking at the color and luster of the dishes, it can indeed afford the name classic. Liu Mang nodded in agreement.

"Tsk, if you eat a mouthful of fat sausages, and then take a sip of wine, the taste will be ......" Wuyan wiped his mouth with the back of his hand, and revered endlessly.

"Master Tai, I heard that there is an allusion to the name 'Nine Turns of the Large Intestine'?" Han Shaobai picked up a piece of large intestine from the plate with chopsticks and asked.

"That's right! When my ancestors invented this dish, it was originally called 'braised large intestine'. Later, after some literati tasted it, they felt that this dish was indeed different and had a unique taste. In order to please my ancestors' habit of liking 'nine', and praised the preparation of this dish as meticulous as the Taoist 'Nine Alchemy Pill', so I renamed it 'Nine Turns of the Great Intestine'!" Tai Yuanling said happily.

Han Shaobai put the clamped large intestine into his mouth and chewed it a few times.

Suddenly, the five flavors of sour, sweet, numb, spicy, and salty burst out in his mouth.

Each of the five flavors is well-balanced, none of the same stands out, and none of the other is slightly weaker.

Under the chewing of the teeth, these five tastes burst out in turn, full of flavor and full of fragrance.

"Wait!There are other flavors?!" Han Shaobai's eyes widened and he exclaimed. (To be continued.) )