"That's the basics. Pen, Fun, Pavilion www.biquge.info" Jones said, tapping on the table in front of him.

"In other words, there is only one preferential quota given by the state government, and if the competition fails, there will be no other participants, right?" asked Li Ruonan.

"No, there are also discounts for other participants, but the discount is not that large. ”

"Liu Mang, what do you think?"

"There must be a fight, when will the evaluation start?"

"Tomorrow at noon, the Hilton Hotel in Chicago. ”

"So is the dish made on the spot, or can it be prepared in advance?" asked Liu Mang again.

"After all, some officials want to see the production process of Asian carp with their own eyes, so that they can make the right judgment. ”

"Liu Mang, have you figured out what to cook?"

"Kamaboko bar, this dish tastes good, it suits the taste of Americans. And those officials, in addition to the taste of the dishes, whether they can produce them in large quantities is the most important thing, right?"

"Yes, the menu can't be too complicated, after all, we're dealing with American housewives, not Michelin chefs. Delicious food that can be easily cooked is what those officials would like to see. Jones expressed his appreciation for Liu Mang's view.

"However, in this way, the taste and variety of dishes are limited, and I am afraid that I will be compared to those Dongying people. Li Ruonan said with some concern.

"Don't worry, even if it's just an ingredient like fish cakes, I can play one hundred and eight tricks!" Liu Mang was full of confidence.

The next day, officials and celebrities from all walks of life were dressed in a lobby of the hotel, waiting for the banquet to begin.

A blue-backed carp, which was nearly a meter long, was fished out of the tank and thrown on the board.

Liu Mang held a sharp knife and cut down the back of the carp, slicing the meat on both sides.

"Liu Mang, I made a mistake this time, I didn't expect so many people to come from Dongying. Li Ruonan, who helped Liu Mang cut the condiments, said with annoyance.

The hall is furnished with water tanks, stoves and a variety of cooking utensils.

Liu Mang was just him and Li Ruonan, and the Dongying people on the opposite side came with a whole team, not to mention making a few buffets for more than 20 guests in the hall, even if it was a wedding banquet with dozens of tables, it was also enough.

"It doesn't matter, it's not a lot of people who cook. Liu Mang smiled: "Besides, I'm busy alone." ”

Cut the fish, remove the skin and red meat, and use small tweezers to remove the fine spines inside, and then start making the minced fish.

In order to show the guests how easy it is to handle Asian carp, Liu Mang did not scrape the fish with a quick knife like he did with 'Jingzhou fish cakes', but chopped it with a knife as he did with salmon.

Although the kamaboko made in this way is a little worse in taste, the production process is simplified, and some of the officials present can see the process more directly.

"I didn't expect it to be Liu Mang!" a short man wearing a chef's uniform glanced at Liu Mang, who was busy opposite, and said.

"What's wrong?Mr. Kikumaru Masao, you don't have confidence?" said Koheijiro, who had a mustache.

"It's a bit stressful!" Kikumaru Masao sighed: "I originally thought that the Chinese chef god who could sweep the Dongying cuisine world was at most a false rumor, but when I saw it today, I realized that it was worthy of the name! If it were me, I would never have been able to do it. ”

"What's the use of cutting fast? We're making fast food now. Good taste and simple production are what these officials want to see. Koheirajiro pouted: "After the research of our culinary masters from all walks of life, we will definitely be sure to win." ”

"Are they going to make sushi?" Li Ruonan was surprised after seeing Koheirajiro on the other side put the cooked rice into a large basin and stirred it with rice vinegar and sugar.

"Well, definitely, yes. Liu Mang nodded: "But freshwater fish is not as good as sea fish, it is born with an earthy smell, and if you don't remove it, you can't eat it raw." If my guess is correct, they should cook the fish before topping it with rice balls. ”

Liu Mang guessed correctly, Kikumaru Masao took the Asian carp slaughtered by his assistant, then cut off the two pieces of meat on the abdomen, and then brushed the puyaki sauce and roasted it on the charcoal grill.

Liu Mang's fish cakes and fish balls are also being made intensively, and the minced fish is added with pepper, salt, egg white, and starch, and then put into a large basin, and stirred in one direction with his hands.

"Miss Jones, I didn't expect you to be able to invite even the Chinese chef. Both sides were making their dishes, and Jiro Kohera and Jones were talking.

"Isn't that expected? Mr. Jiro. Jones smiled faintly: "At that time, Kim Tae-hyun went to China to grab the title of 'the world's first dumpling', didn't you also go?"

"Yes, I didn't expect that in just a few months, this young man has become a Chinese culinary god, and he can also make our Dongying culinary world lose face. Koheijiro sighed.

"Listen to my advice, give up this preferential quota, so as not to lose face again when you get it. Jones laughed again.

"Not necessarily, Miss Jones. Koheirajiro had a mysterious smile on his face: "The dishes we made this time are highly praised by Master Ida Huaiki." ”

"Ida Huaishu, the god of cooking?" Jones was shocked.

"That's right, after we made the dishes, we specially gave them to Dongying Chef to taste, do you know what he said?"

"What did you say?"

"He said, this dish we developed - big soup discord!"

"What does it mean to have a big discord?" Jones looked dazed.

The phrase "big soup discord" comes from a Chinese classic, which means that there is no taste, but it contains all the flavors. This compliment from Master Huaishu is a great compliment to our team!"

Liu Mang didn't let Liu Mang hear this, otherwise he would definitely laugh out loud. Because of the phrase 'big soup discord', Liu Mang told him after Ida Huaishu tasted the 'boiling cabbage' made by Liu Mang.

In fact, there are two meanings in this, one is that Koheijiro found this by reading Chinese classics, and the other is that he only cooks and highlights the original taste, that is, in order to eat the original taste of the food, he consciously does not put seasoning in some soups.

Obviously, Ida Huaiki refers to the latter, which means that the dishes made by Koheijiro and others are a little lighter, and the taste needs to be accentuated.

The fillets are slowly shrunk over the charcoal fire, and the burgundy sauce paints the fillets with color, and the tantalizing aroma gradually comes out.

Kikumaru's assistants have already prepared the rice, then put it in a small square made of pine wood, and then gently hammer the grilled fish fillet with a small wooden hammer, hammer it into a thin slice, and then cover the rice and press it tightly with a lid.

"I thought it was something to do, but it turned out to be making box-pressed sushi!" Li Ruonan glanced over there and said.

"I've seen this kind of sushi made by Master Huaishu, which originated in the Edo period and is claimed to be the oldest sushi variety in Toei. Liu Mang replied.

The kamaboko is steamed in a steamer for a while and then taken out.

"Liu Mang, we have many other varieties, such as fish balls, fish dumplings, and dried fish, why don't you make them and only make fish cakes?" asked Li Ruonan while helping Liu Mang smear egg yolks on fish cakes.

"I've thought about that too. Didn't you notice that our Chinese fish cakes are very similar to something in the United States?"

"Looks like?" Li Ruonan looked at the white jade-like fish cake in front of him and understood: "You mean that the fish cake is very similar to luncheon meat, right?"

"That's right!" Liu Mang laughed: "The dish of fish cakes is very acceptable to Americans just from its appearance." ”

"But Liu Mang, don't you ignore a point? Luncheon meat is an extremely civilian food in the United States, and generally a slightly better family disdains to eat it. ”

"That's mostly bad taste. Liu Mang thought for a while: "I have specifically read the origin of luncheon meat, it was originally a food for civilians during the Great Depression in the United States, and it was spread to the world as a military supply during World War II. However, in order to keep this canned food fresh, a lot of preservatives are added, which leads to its poor taste, and it will have a dry mouth if you eat too much. And our Chinese fish cakes, if they are only vacuum-packed into the supermarket, there is no need to add preservatives to keep them fresh, and the taste must be one in the sky and one underground. ”

Well, there is still a market for luncheon meat, and American residents of Hawaii, Guam and the Mariana Islands still consume the largest amount of luncheon meat in the world. Jones walked over and replied after hearing the conversation between Liu Mang and Li Ruonan.

"The most important point. Our Chinese kamaboko can only be regarded as a semi-finished product, which gives many people room to play freely. For example, it can be used to make soups, can be used for frying, and can even be grilled on the fire to make barbecue. It is just a food, but there are countless ways to make it, which is far beyond the sushi of the Toei people. ”

"Hearing you say that, I feel more and more that this is a pretty good business. Jones looked excited: "Maybe our project can become a legend like Hormel, which specialized in luncheon meat during World War II?"

Next, Liu Mang cut some of the fish cakes into slices, some into pieces, and some into small strips, ready to make a variety of dishes.

By this time, Masao Kikumaru and his assistants had finished making the sushi and placed it on trays, waiting for American officials and celebrities to taste it.

"Well, very delicate cuisine. One of the pot-bellied officials looked at the box-pressed sushi on the plate and praised it heartily.

The boxy sushi is covered with crimson fish fillets, and the grease that seeps out of the fish flakes shimmers under the illumination, making you feel appetizing just by looking at them.

"Please use it, Mr. Smith, this 'Carp Pressed Sushi' dish developed by our chefs uses only two of the best belly meats of Asian carp. Coupled with the cross-border rice from Aomori Prefecture in Toei, every bite is full of deliciousness. ”

"Do you need to kill an Asian carp for every piece of sushi?" Smith asked.

"That's right!" Kohei Jiro nodded a little proudly: "This is the method we came up with after a long discussion." As long as people fall in love with this type of sushi, they can quickly consume the amount of Asian carp. You know, such a small plate of sushi requires killing more than 200 carp to make it. ”

"Hmm...... It's really delicious!" Smith picked up a piece of sushi and put it into his mouth to taste: "There is no fishy smell at all, the texture is the same as beef, with a faint fat aroma, very delicious." ”

"Not only that, but our sushi can be mass-produced and sold in supermarkets. I have calculated with my team that if we look at the current sales of Toei sushi in the United States, as long as our current 'carp pressed sushi' can occupy 10% of the market share, it can completely suppress the number of Asian carp in the Great Lakes and eliminate the hidden danger of this alien species to the ecology. ”

"Great idea. Smith picked up another piece of sushi and put it into his mouth: "I'm sure my other companions think the same way." ”

"Well, yes. I never thought that Asian carp, a nasty fish, could make such a dish. It's even better than salmon!" praised a blonde.

"Yes, if we want to eradicate Asian carp once and for all, it is not enough for the government to kill them, but also for people to act on their own. Eating them all is definitely the best way to do it. Another official chimed in.

"What kind of dishes did the Chinese chef that Jones hired?" Smith said curiously, glancing over there.

"With all due respect, Mr. Smith. Although the Chinese are very good at making fish, the dishes they make will not meet the taste of the Americans at all. ”

In this regard, Koheirajiro was a little disdainful: "You know, Chinese like to cook fish with fine spines. The result was a delicious dish, but it was a disaster for Americans who don't like to spit on their. In addition, Chinese food is extremely difficult to cook and is not suitable for home production. ”

"That makes sense, but let's wait, in case this young Chinese can surprise us." ”

Diced kamaboko is stuffed with onions, cucumbers, lettuce, and stuffed into buttered toast to make a sandwich.

Sliced kamaboko is skewered on wooden skewers, sprinkled with black pepper and sauce and grilled over a fire to make American-style barbecue skewers.

Cut into strips and put them in the oven, when the crust is golden brown, then sandwich the bread to make the traditional American hot dog.

Liu Mang now makes all the snacks in Western food, but the meat used is replaced by traditional Chinese fish cakes.

The cooking techniques in Chinese cuisine can quickly evolve in any place to create a delicious taste that meets the taste of the locals.

This is completely unmatched by the cuisine of other countries.