"Coming, coming......" When Liu Mang walked out of the kitchen, everyone was already gathered around the table, and they were a little impatient.

Liu Mang scooped out a large lump of butter from the jar with a spoon and put it on the iron plate on the table, which was already red-hot and steaming.

The solidified butter quickly begins to melt when heated, and the characteristic milky aroma spreads through the air.

Liu Mang immediately poured in the chopped shredded onion, stir-fried on the iron plate with chopsticks, and waited until the shredded onion became soft and wilted, and immediately put the truffle slices in, only a few rolls, immediately poured the beef strips, and then poured in the pre-prepared black pepper juice, and covered with a lid.

After waiting for about half a minute, Liu Mang lifted the lid on the iron plate. Suddenly, a rich and burnt smell wafted through the air.

The aroma is complex, with the milky aroma of butter, the smell of onions, the meaty aroma of beef being grilled on an iron plate, and the unique but intoxicating smell of truffle.

These scents mingled together and drifted into everyone's noses, like a breeze caressing the calm surface of the lake, bringing ripples.

"It smells so good!" everyone sniffed in unison, all of them intoxicated.

"Senior nephew, this is a new dish created by combining Western and Chinese styles, right?" Han Shaobai took the lead in picking up a beef strip from the iron plate with chopsticks and said.

"Yes, I think the Western-style steak is delicious, but it doesn't quite fit the taste and habits of Chinese, so I added some improvements according to my own ideas. Liu Mang replied.

"That's good!" Han Shaobai praised and put the beef strips on the tips of the chopsticks into his mouth.

The most tender piece of beef tenderloin on the cow is cut into strips and marinated, fried with high-temperature oil, and then burned on an iron plate, the outer layer is burnt and fragrant, and the inner layer is smooth and tender, full of rich juice.

When chewed gently, the unique spicy taste of black pepper juice hits the taste buds, and with the deliciousness of the beef, it is released in the mouth.

And the truffle is slightly heated, which is when the aroma is most intense. By this time, the aroma has been contaminated with the beef, and with each chew of the teeth, it is transmitted from the mouth to the nasal cavity, stimulating the olfactory cells of the person, adding a richer feeling to the dish.

"Okay!" After eating this beef strip, Han Shaobai couldn't help but clap his hands and shouted.

"Not bad! not bad!" shook his head without saying anything, and the wrinkles on his face were so beautiful that a daisy bloomed: "Good boy, your dish, even if it is made with the most ordinary beef, the taste is far better than that of ordinary Western chefs cooking with top-quality beef!"

"Master, try this soup again. Liu Mang took the rice bowl, scooped a meatball and half a bowl of clear soup with a soup spoon, and handed it to Bu Yu's hand.

Bu Si picked up the spoon, scooped a spoonful of clear soup and put it into his mouth: "Hmm...... The soup is very light and tastes good!"

Then he used chopsticks to pick up the meatballs in the soup and brought them to his eyes: "The technique is also good, the meatballs are not scooped with a spoon like other chefs, but kneaded by hand." ”

Details determine success or failure, and the chef's method of making meatballs determines its final taste.

Scooping the meatballs with a spoon is quick and easy, but they are loose in texture, and when you cook them in hot water, they are not only easy to fall apart, but also not beautiful in shape.

The meat balls made by Liu Mang are extremely round, like carefully carved Buddha beads.

Bu Yu brought the meat balls to his mouth, and immediately let out a soft sigh: "It turns out that the truffles are hidden inside!"

When the teeth are bitten, the special taste of truffles immediately wafts out of the meatballs, and as the mouth chews, it swells up and down in the mouth, refreshing the heart.

Truffle is a very special ingredient, and its aroma is easily destroyed by other ingredients, and at this time, the benefits of Liu Mang's last addition of truffle are only reflected at this time.

The stuffing made of pork chop is not completely integrated with the truffle, let alone the taste of the truffle, but independent of each other and more layered.

"Mang, that's amazing! I've never eaten such delicious beef!" Comrade Jeba was completely conquered by the 'iron plate black pepper beef tenderloin' at this moment, and he and Wu Jing were very happy to grab it.

"I've eaten anchovie before, but it's usually stewed with hens, and although it's a little fragrant, it definitely doesn't taste that good. Dr. Kang picked up a piece of truffle and put it in his mouth, praising it repeatedly.

After the truffle is thinly sliced and lightly fried in butter on an iron plate, the heat does not destroy its original texture, and it has a slippery and crispy feeling in the mouth.

What's even more special is that the aroma of the truffle itself is combined with the flavor of butter and onions, making it even more fragrant, and every time you chew it, you will be intoxicated and unable to extricate yourself.

"When it comes to cooking truffles, Chinese chefs really don't have foreigners, and we have to admit that. Han Shaobai swallowed the truffle slices in his mouth: "But once domestic chefs understand the characteristics of truffles, they will crush them, which is determined by the basic skills and skills of our Chinese chefs." ”

"Uncle Shi, you are praising me in a different way. Liu Mang laughed: "Thanks to my last trip to the United States, I didn't become a frog at the bottom of a well." Learning is like sailing against the current, and if you don't advance, you will retreat. On the road of cooking, no one can always be the first, there will always be something I don't know. ”

By the time everyone finished eating, it was already moonset and starry, and Wu Jing helped Liu Mang prepare to clean up the kitchen together.

"Monk, I'm going to meet Jiangdong the day after tomorrow, do you have anything else you want to eat? ”

"Huh, are you going to leave the day after tomorrow?" Wu Jing's expression was stunned.

"Didn't I already tell you about it last time? Liu Mang put the cleaned dishes and chopsticks into the cupboard: "Don't worry, when I'm done, I'll come over to see you and Master soon." ”

"How long was that?"

"About two or three months. ”

"Oh. Wu Jing, who was twisting the rag, was obviously a little depressed.

"Think about it, is there anything you want to eat?"

"Nope. Wu Jing shook her head.

"Really?" Liu Mang was a little unconvinced, and asked.

"Hmm...... The roast duck I ate last time I went to Kyoto with the old ghost was good. Wu Jing thought for a long time and came up with a sentence.

"Roast duck?" Liu Mang was stunned.

It's not that he can't make Kyoto roast duck, but the problem is that there is no special oven on the mountain now, so it will definitely be too late to build a temporary one.

"Is it hard?"

"It's a little difficult, but I'll figure it out. Liu Mang thought for a moment and replied.

"That's good, I just want to eat roast duck. ”

"Okay, before you go, I'll let you eat the fragrant Peking duck. ”

Everyone has known each other for so long, Liu Mang can naturally guess what Wu Jing is thinking in his heart. This wine and meat monk, in fact, doesn't matter what he eats, he just wants to make it difficult so that he can stay for a few more days.

"It's so childish. ”