Wait a minute, I'm still short of ingredients, and I have to go to the vegetable market. Liu Mang opened the refrigerator and looked at it and said.

"Boss, go ahead, I'm very patient. Lu Heling nodded and replied.

Liu Mang closed the refrigerator and came to the meat stall in the vegetable market: "Boss, do you still have pork liver?"

"Pork liver, yes. The butcher stall lady took out a knife: "How much?"

"Give me all this chunk. Liu Mang poked the pork liver hanging on the shelf with his hand: "Is the pork liver in the morning?"

"No, it was sent in the afternoon. ”

"Okay, give me the whole piece. ”

"Is there anything else but pork liver?"

"Give me all this piece of meat, and from here, as long as it is fat. Liu Mang pointed to a large fan of pork on the meat stall and said.

"As long as it's fat?" The butcher stall lady was a little surprised: "Boss, are you going to go home and fry lard? I have lard to sell, and it was just delivered in the afternoon, and it is very fresh." ”

"No, I'm cooking other dishes. Liu Mang shook his head: "I want this layer of fatty meat, and I don't want lean meat at all." ”

"Okay. The proprietress slice a large piece of pork fat three inches thick and one foot long and one foot wide from the half of the pork.

Liu Mang paid the money and hurried back to the store with pork liver and fatty meat. Lu Heling was holding Xiaoliu and playing with his mobile phone there, and when he saw Liu Mang coming back, he nodded and smiled.

"Have you ever eaten this dish before?" asked Liu Mang, placing the ingredients he bought back on the cutting board.

"Uh......" Lu Heling's face turned red: "I...... I haven't eaten it, but I've heard it talk about it. ”

When she came to Liu Mang's shop today, she was a little embarrassed and competitive, so she deliberately chose a dish that she had only heard of but had never seen before.

"Have you ever eaten foie gras?" Although he didn't know where the woman heard about this dish, Liu Mang continued to ask.

There are so many Chinese dishes, there are thousands of dishes in one cuisine, and even if Liu Mang himself does not know the recipes, many dishes are difficult to replicate.

But fortunately, this very obscure 'money chicken', Liu Mang had done it once under the guidance of Bu Si, and if it wasn't for the woman in front of him today, it might be difficult for him to have the opportunity to do it a second time.

"Do you mean French foie gras?" replied Lu Heling.

"That's right. Liu Mang nodded: "Do you like foie gras?"

"Foie gras? Lu Heling nodded.

"Oh, that's good. ”

In addition to the complexity of the production and the great skill of the chef, the 'money chicken' dish also has a greasy taste, which is unacceptable to ordinary people with a light taste. This is probably the reason why it gradually faded out of people's sight and slowly disappeared from the restaurant menu.

"Xiaobao, fish out a few prawns for me. Liu Mang commanded.

In fact, there are several ways to make this 'money chicken', and the ingredients used are also different, and today Liu Mang chooses the most authentic and the most difficult one.

Xiaobao peeled off the shell of the prawns caught from the space lake, removed the shrimp line, and left only the shrimp, and then used a knife to finely chop the minced meat, adding salt, pepper, water starch, egg white and other condiments to taste.

Then comes to the key to this dish, the fat meat bought back is cut off from the skin, and only two or three centimeters of fat is taken close to the bottom of the pork skin, this layer of fat is dense and firm, which is a necessary ingredient for making 'money chicken'.

The fat was removed, Liu Mang put the knife flat and slowly slipped it. The fat under the slice is about one or two millimeters thick, one foot square, as thin as a page, and it is faintly transparent when you pick it up.

This is the difficulty in making the 'Golden Chicken', because in addition to being large and thin, the fatty slices are not allowed to be damaged at all, which is a great test for the chef's knife skills.

Layer after layer, this piece of fat meat with a thickness of only two or three centimeters, Liu Mang sliced 16 pieces.

"Boss, your knife skills are really good!" Lu Heling, who stared at Liu Mang cooking without blinking, had an expression of admiration.

"It's okay, I haven't cooked kung fu dishes for a long time, and I'm still a little rusty. Liu Mang smiled shyly.

For other chefs, the difficulty of making the 'money chicken' is already considered hellish, but for Liu Mang, it is as simple as eating and drinking. You know, he used to be the one who cooked swallowtail dolphins.

After slicing the fat meat, Liu Mang spread it out on the plate piece by piece, and took the pork liver slices he bought.

Pork liver, like fatty meat, has to be sliced into large thin slices. Although the ingredients of this dish are simple, when it comes to complexity and craftsmanship, I believe that 99% of Chinese chefs will gasp and be deterred.

After the pork liver slices were finished, Liu Mang wiped the beads of sweat oozing from his forehead, Rao is fast enough, it took more than half an hour just to process these two ingredients. If you want to change to another chef, you can't take it for an hour.

In today's era when everyone pays attention to efficiency and interests, the demise of kung fu dishes like 'Money Chicken' is an inevitable trend, which is also where Liu Mang feels sad.

After taking a piece of sliced pork fat and spreading it on a cutting board, Liu Mang put the minced shrimp meat minced at the beginning on top and smoothed it with a knife. Then spread a layer of pork liver slices, then a layer of shrimp surimi, and cover with fat slices.

This repetition is a bit like a Western-style pastry chef making a sandwich cake.

"It's really complicated, no wonder no one wants to do it. Lu Heling said with emotion.

"Sometimes we blame that there are no good actors, but in fact, there are no good audiences. In the same way, we blame the lack of good chefs, but we don't have good diners. ”

Speaking of this, Liu Mang sighed: "Of course, this is also the result of the times, when everyone is running for a livelihood and working hard for a mortgage and car loan, it is already good to be able to fill their stomachs, who will calm down and savor a delicacy?"

"Boss, you're really right!" Lu Heling agreed, and suddenly had a feeling of finding a soulmate: "Just like Sichuan cuisine, which is popular now, some people only know the numbness and spiciness, thinking that this is the original taste of Sichuan cuisine, but how many people know that Sichuan cuisine is a hundred dishes and a hundred flavors, and there are famous dishes such as 'boiling water cabbage' and 'hibiscus chicken flower' at state banquets?"

"When everyone's life improves, don't worry too much about their livelihood, and hope to eat better and delicious food, these kung fu dishes will become popular again." Liu Mang rolled up the folded fat slices and pork liver.

"And what I'm going to do is to pass them on and not break them off. This is the duty of a Chinese chef. ”

[Ding~Feeling the Heart of the Holy Chef, Current Progress 5765/10000]

When Liu Mang said this, the prompt sound of the kitchen god space sounded in his mind.

"There are two hundred points?" Liu Mang was overjoyed: "What an unexpected gain!"

[Bounty task released, copy the soon-to-be-lost traditional Chinese dishes, each dish rewards 50,000 sentiment points, 300 exchange values, and 200 Chef's Heart Perception Points.] 】

This is not over, the space reward that Liu Mang is looking forward to has been announced, and the names of the dishes sounded in his mind......