Chop off the four stout flippers of the soft-shelled turtle, uncover the back shell, and clean it again, Liu Mang took a purple sand bowl, put in a few pieces of old ginger, and half a bowl of the old chicken soup and cooked soft-shelled turtle cooked in advance, then covered with a lid and put it in a steamer.

Although the ingredients of this 'old clam white pearl' are not uncommon, the production process is complicated and time-consuming. In today's era of fast food and quick success, I believe that few young chefs are willing to learn.

Except for some very high-end restaurants, the average restaurant owner will not let his staff waste time on this kind of time-consuming and labor-intensive dishes.

For example, shark fin and abalone can be sold at a high price because diners think it's a high-end dish.

But if you dare to sell ordinary soft-shelled turtle for the same price as abalone, do you think diners will buy it? Most people only pay attention to the preciousness of the ingredients in the dish, but never think about the efforts put in by the chef behind the scenes. There was no money to make, so restaurant owners and chefs naturally threw these kung fu dishes aside.

This has led to the severance of the inheritance of many dishes, and in an era dominated by profits, feelings are equivalent to.

The soft-shelled turtle was steamed in a steamer, Liu Mang walked into the bedroom, took out a wolf pen that had not been used, poured half a bowl of white vinegar, and carefully drew on the turtle egg.

At the last Chef Competition, Shan Jian made a 'sunflower lion head' with quail eggs painted with acetic acid. After heating, it presents a colorful picture.

This principle is due to the fact that the main component of the eggshell is calcium carbonate, and acetic acid will leach into it. When heated, the part with acetic acid is hotter than the surrounding area, so it will change color.

In World War II, some people used this method to write on eggs to pass on information. Although Liu Mang's 'Lao Beng Huaizhu' made today is eaten by himself, striving for perfection has always been his life creed.

The soft-shelled turtle eggs painted with vinegar were carefully placed on the plate to dry the water, and Liu Mang stopped to prepare to rest.

"I'm a little hungry...... "It's noon now, and when this dish is ready, it will definitely be evening, Liu Mang touched his stomach and entered the space.

After wandering around the space for a while, and after lying by the lake for a while, Liu Mang instructed Xiaobao to pick a bunch of vegetables and fruits and walk out of the space.

"It's going to take three or four hours to make this dish, so let's get something to eat first." ”

A 'vegetarian stir-fried seasonal vegetables', a 'shallot-fried egg', and a big bowl of steaming white rice, this is Liu Mang's lunch today.

After lunch, the dishes and chopsticks are cleaned, and the soft-shelled turtle steamed in the steamer is ready for the second process.

Liu Mang took out the purple sand bowl from the steamer, opened the lid, and poked it lightly with chopsticks: "Well, the taste has come out, but the heat is not enough." ”

The soft-shelled turtle in the purple clay bowl was steaming slightly, and a smell of umami mixed with the aroma of wine came to the nose.

Liu Mang used chopsticks to pinch out the ginger pieces and the four legs of the soft-shelled turtle and throw them into the trash can and discarded them. Then use a spoon to skim off the foam on the surface of the soup.

Don't look at the size of this soft-shelled turtle, but there is not only one kind of delicious food, that is, a skirt around the back shell and the gum implied in the cracks of the carapace bones. The soft-shelled turtle meat is too firewood, and it is only suitable for making soup, and the taste is not good when eaten directly.

After doing all this, Liu Mang uncovered the back shell of the soft-shelled turtle, put the soft-shelled turtle eggs and the balls blanched with minced chicken and dried scallops, added salt and pepper to taste, re-covered the back shell, and sent it into the steamer again.

The second steaming time is relatively long, until the soft-shelled turtle bones are crispy and eroded, and the soup is clear.

At five o'clock in the afternoon, when Liu Mang was about to bring out the soft-shelled turtle and make a pot of wine by himself, the door of the store was pushed open from outside.

"Boss, is it open now?" Sun Chaohui and Lu Tianming walked in.

"Commercial. ”

"Then what do you have to eat today?" Lu Tianming asked.

"There is 'seasonal vegetable rice', do you want to try it?" Liu Mang replied.

Liu Mang just picked a lot of vegetables from the space today, and it is most suitable to make such a dish.

"Sure enough, it hasn't been repeated every day. Lu Tianming sighed: "Okay, then give us a taste." ”

"Okay. Liu Mang nodded, walked into the back kitchen, and prepared to start cooking.

"Boss, it's so fragrant! What are you steaming in the steamer?" is worthy of being a smeller, Lu Tianming immediately smelled the dishes steamed in Liu Mang's steamer.

"Oh, this is a 'old clam pearl' I made. Liu Mang replied.

"Is 'Lao Beng Huaizhu' the dish that Cao Xueqin feasted on?" Lu Tianming's eyes suddenly lit up.

"Yes. ”

"Great, I haven't eaten this dish in a long time, and now there are fewer and fewer chefs who can make it. ”

"Uh...... This dish is the first time I have tried to make this dish today......" Liu Mang was stunned for a moment.

"It's okay, I believe in your craftsmanship, boss, can you sell it to us and try it?"

"Okay. Liu Mang thought about it and agreed.

It's just a dish, since Lu Tianming wants them to eat it, let it be better for them. If you want to eat it yourself, you can make it again after a while.

Liu Mang took a thick handkerchief and took out the purple sand bowl placed in the steamer.

I have to say that Sun Chaohui and Lu Tianming came at the right time, and Liu Mang's dish was just at the right time.

Wipe the water vapor off the bowl and take a plate to the bottom before serving it to the bar.

"Please use it. ”

"Boss, how long has this dish been steaming?"

"Well, it should be six or seven hours from the morning. ”

"Six or seven hours!" Sun Chaohui touched his nose and laughed a little embarrassedly: "I really robbed the boss's dishes." ”

"It's okay, I can do it at any time, I'm afraid that the first time I try it, it won't be to your taste. Liu Mang smiled and lifted the lid of the purple sand bowl.

The yellowish soup in the lid is steaming, and a soft-shelled turtle sinks and floats in it, and the enticing aroma is mouth-watering.

"It's a soft-shelled turtle!" Sun Chaohui was stunned: "The restaurants I used to eat in used to use sea bass and river mussels." ”

"Sea bass, mussels, that's a lazy, reworked version of the chef. Lu Tianming was a little disdainful: "The most authentic 'old clam Huaizhu' can only use soft-shelled turtles." It is impossible to make a dish without a few hours of effort. ”

"Mr. Lu is really an expert. Liu Mang laughed: "That's right, using sea bass and mussels can indeed save cooking time, but that's another dish, only its name, not its taste." ”

"Ha......" Lu Tianming approached the bowl, took a deep breath, and looked intoxicated: "It's so fresh! This fresh breath contains the fragrance of wine, and there is no smell at all. ”

"Why can't I smell it?" Sun Chaohui also sniffed: "Forget it, I'll eat it." ”

"Try some soup first, this soup is the essence. Seeing Sun Chaohui pick up the chopsticks and prepare to go directly to the soft-shelled turtle in the bowl, Liu Mang hurriedly dissuaded.

"Oh...... Oh......"