The time soon came to twelve o'clock, and after the guests had spoken, the table started on time. ?? ??? ．?ｒ?ａ ｎ?ｅｎａ`ｃｏｍ

Generally speaking, very few people come with the mentality of coming to eat good food. The reason is simple, because it is rare to get a truly delicious dish.

For a banquet like this, which often has dozens of tables, the chef is bound to carry out mass production, stir-frying vegetables in large pots, stewing soup in large barrels, and the cooking process is definitely much more extensive than the usual individual ordering.

But the guests who came to the banquet today were pleasantly surprised to find that the dishes served now tasted so good.

First of all, there are three cold dishes, namely cold lettuce, lo-mei shuangpin, and chili preserved eggs.

"Wow! that's so cool!" one of the guests tasted a piece of preserved egg, and breathed in spicy.

The general recipe for this cold dish is to bake the chili peppers whole over the fire, then peel off the cuticle on the outside of the chili peppers, then mash them in a garlic bowl, and finally add the sauce and pour them over the chopped preserved eggs.

Different from the 'chili preserved eggs' made by ordinary restaurants, this dish on the table today is full of spicy flavor but does not hide the umami of the preserved eggs, especially the sauce poured on it, which is salty and fragrant, which makes people have an endless aftertaste.

"It's amazing to try this lettuce!" said his companion, who was sitting next to the guest.

Cut into long strips of lettuce with a little water, they are stacked into building blocks on a plate, and instead of light soy sauce and sesame oil, they are poured over a thick pink syrup like jam.

"It's actually sweet! It's a little sour, it's the first time I've ever tasted lettuce like this!"

The syrup-like liquid is sweet and sour, and it is really refreshing with crunchy and tender lettuce strips.

"It's delicious! This lo-mei is also delicious!" The guest smiled: "Today's cold dish master's craftsmanship is really not covered! I can guarantee that if he opens his own shop, the business will definitely be booming!"

Although the first three cold dishes were not made by Liu Mang, the final seasoning passed through Liu Mang's hands, and with his taste and craftsmanship, of course it will be delicious!

Soon, the people who had been chatting also discovered the deliciousness of these three cold dishes, and they quickly sold out.

"Strange! During this time, I have eaten banquets every day, and I have eaten a little sick to my stomach, why is today's food so delicious?"

"Yes, I have eaten many wedding banquets held by Manhan Building, although it is not bad, but the taste is definitely not so good, has it changed the master?"

"Everyone, 'popular fried chicken', please use it slowly. The waiter brought a plate of fried red-fried, shiny dishes to the table.

"It's so fragrant!" the guest stretched out his chopsticks and grabbed a piece of chicken.

"Hmm...... The chicken skin is crispy and crispy, and the chicken is tender and fragrant, which is really a good dish!"

"I guess this restaurant must have changed masters, but it didn't smell like this before!" said the guest who often came to eat.

At this time, the kitchen of the Manhan Building was ......

"'Bird's Nest Eight Treasure Duck' is ready, serve it immediately!" Liu Mang opened the steamer, took a chopstick and tied the steamed duck in the porcelain jar, and shouted at the chef next to him.

This 'Bird's Nest Eight Treasure Duck' was Cixi's favorite dish back then. The carefully selected fat duck is washed, added to the bird's nest and condiments and put into a porcelain jar, and steamed for a day and a night with a simmer until the meat is crispy and the bones are soft, and the soup is delicious.

Originally, there was no such dish at the wedding banquet because it took too long and was too labor-intensive.

But because of Chen Fulin, the ingredients used in the 'snow clam stewed bird's nest' on people's heads were not enough at all, so Liu Mang had to change to this dish and use cooking skills and kung fu to make up for the lack of ingredients.

"What are you doing?" Seeing a cook who helped grab a handful of chopped green onions and was about to sprinkle them into the porcelain jar, Liu Mang hurriedly stopped him.

"Master Liu Mang, doesn't this duck sprinkle green onions?" This chef was not transferred from upstairs, but someone left behind by the Manhan Building.

"Who taught you to sprinkle chopped green onions on this dish?" asked Liu Mang.

"We've all done this before, huh?"

"Nonsense!" Liu Mang looked serious: "This dish is the original flavor of the duck that has been steamed for a long time, and the original flavor is precipitated, and the flavor is completely covered as soon as you sprinkle the green onions, so what's the point of simmering it for a day and a night? Isn't it faster to press it directly in a pressure cooker?"

Don't look at Liu Mang's usual gentle and elegant speech, but when it comes to the issue of dishes, he immediately seems to be a different person, very strict.

"I see. The young chef stuck out his tongue and walked straight to the food delivery with the duck in his hand.

"How long has your fish been steaming?" Liu Mang opened the steamer and took a look before walking through another steamer.

"It's been eight minutes. A chef next to him who was cutting shredded ginger replied timidly.

"Then I can't take it out, I can hear it screaming inside!" Liu Mang's face straightened: "Didn't I tell you, a fish like this only needs to be steamed for 7 and a half minutes! Fresh, fresh, fresh, you've oversteamed, where did you get the fresh!"

"I'll take it right away, I'll ......take it right away," Liu Mang roared angrily, so frightened that the chef immediately pulled open all the lids of the steamer and brought out all the fish inside.

"Remember, sprinkle the green onion and then the ginger, and the soy sauce used to steam the fish should not be poured over the fish, but on the side of the fish. ”

"I see, chef. ”

"Next time you have a long snack, cooking is an art, and you can't be sloppy at all!"

"Master Liu Mang, the mutton soup is stewed, you can season it. ”

"Well, the heat is very good. Liu Mang walked to the vat where the mutton soup was stewed, scooped it up with a spoon and tasted it.

Salt should not be added to the mutton in advance when stewing, because adding salt will reduce the temperature of protein coagulation, so that the umami of the raw materials cannot be precipitated, and it will also make the taste of the mutton soup pantothenic. Although this is very sour, it can also affect the final taste.

Liu Mang grabbed the salt shaker, directly scooped a few large spoonfuls of salt, and then stirred: "Okay, scoop it out and put it on a plate." ”

"Okay?" said the chef in charge of the mutton soup.

Isn't it a little bit to add salt to such a big bucket of soup, and add a little bit to taste it? How can you add it directly like Liu Mang, and the taste will not be wrong?

Although he had doubts in his heart, the chef still didn't dare to refute it on his face, and after Liu Mang left, he picked up the spoon and scooped a little bit and tasted it.

"This ...... That's awesome!"

The taste of the soup is just right, and it really responds to the sentence that subtracting one point is too short, and adding one point is too long.

"How did the chef do that?" the chef scratched his head, puzzled.

You must know that for Liu Mang, this is really the simplest basic skill.

When you look at the capacity of the vat and taste the mutton soup, you can instantly estimate the amount of salt. Coupled with his miraculous methods, it is naturally exactly the same.