"Boom!" The fire of the fierce stove was twisted to the maximum by Liu Mang, and the cyan flames rose more than a foot high at once, and the heat hit people!

In the world of culinary circles, it is safe to say that there is no other country where chefs have such a deep understanding and knowledge of heat as Chinese chefs. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Gentle fire, low heat, medium heat, slow fire, fast fire, fierce fire, each heat is a separate technique. In addition, the dishes prepared with different heat dishes are not the same in taste.

For example, the current 'Dry Fried Beef River', an excellent chef can be fierce throughout the whole process, and this dish can be completed in just a few tens of seconds.

This is simply impossible for those foreign chefs. But in the eyes of Chinese chefs, it's as simple as eating and drinking.

The amphora wok made of iron is put on the 1,500-degree flame on the stove, and the bottom of the pot instantly turns red.

A pot of salad oil fell, and in less than 15 seconds, it exploded into fine fish bubbles and bursts of green smoke.

The marinated beef tenderloin slices were put into the oil pot by Liu Mang in a colander spoon. With a loud bang, the smell of meat wafted out.

The beef in the dry-fried beef river is as strict as a textbook if this standard is applied.

Stir-fry the meat in the pan three times, taking up to 3 seconds, and it is about to be quickly cooked. Because even if it is a second or two later, the moisture in the extremely tender tenderloin will quickly escape like the sea water at low tide.

"Wow!" The beef, along with the hot oil in the pot, was poured into the stainless steel basin with the strainer placed by Liu Mang.

"Xiao Wu! Shang Pho!" The wok with the remaining oil poured back was placed on the stove, and Liu Mang shouted.

"Okay!" Pho has been picked up by Goyan with chopsticks in advance, so it is not easy to stick and it is better to color.

The pho was poured down, Liu Mang grabbed the ear of the wok with his left hand, held the frying spoon in his right hand, and exerted force with both hands to stir-fry with a rhythmic rhythm.

Through the LCD screen on the wall and the camera set up above the stove, you can clearly see Liu Mang's entire movements and the changes in the ingredients in the pot.

"Good!" there was a cheer from the judges' seats.

"Chef Han, how did you say this young man's stove kung fu was practiced, I have watched the Chef God Contest many times, and this is the first time I have seen this beautiful figure!

"Yes! There are talents from all over the country! It's hard to imagine that he has only been studying art for three years!" Han Shaobai's eyes couldn't hide his appreciation.

If he still had some bitterness about Liu Mang before, now he has been completely diluted by this young man's talent and diligence.

Why can't I meet such a good apprentice?

"What? It's only been three years?" Li Lao was surprised: "Looking at his stove kung fu, no matter how strong his talent is, he can't come out without ten years of training, right?

I remember a writer once said that a large part of the charm of Chinese cuisine is not in the dishes themselves, but in the kitchens where they are cooked.

In the steam, the fire, the sound of knives, pots, spoons, and clashing in the hands of the chefs, and the aroma of various spices, you can watch the dishes freshly baked - even if you don't eat them, you can get great enjoyment from sight, hearing, and smell.

"Boom!" Pho stir-fried in a hot pan for a moment, and a spoonful of soy sauce was poured down, quickly dyeing the snow-white pho into a sauce red.

The second difficulty of this 'dry fried cow river' is coloring.

Too much soy sauce will be too heavy, and too little soy sauce will be too light, and there is no clear standard between light and heavy, and everything depends on the trade-off in the chef's own heart.

It's about experience, but it's also about a chef's level of understanding of food.

As the saying goes, a hundred kinds of people make a hundred kinds of dishes, and no two chefs can make an identical dish.

The pot and spoon in his hand are in Liu Mang's hands at the moment, just like the paper and pen in the hands of a painter, showing what he has learned for many years with this 'dry fried cow river'.

Add the sprouts, green garlic sprouts, and slices of beef tenderloin that has been oiled and six ripe, add them to the pot, and sprinkle a little cooking wine into them at the same time.

The extremely high temperature in the pot quickly ignited the alcohol contained in the cooking wine, and the whole wok was like an erupting volcano, and it ignited with a 'boom'.

"Whew!" there was another exclamation from the audience!

In the eyes of those audiences, Liu Mang at this moment is like Hephaestus, the god of fire in Greek mythology, playing with flames and applauding.

The pho in the pot was forced by this flame, and the excess water quickly dried up, and the dried body in the traditional 'dry fried beef river' was extremely well expressed at this moment.

"Xiao Wu, bring the plate, prepare to serve!" Liu Mang slammed the wok on the board.

"Serve!" Five-Eyes exclaimed, his voice prolonged, and he quickly took a large disc that had already been prepared.

Liu Mang put the pho in the pot into a dish, the pho sauce is red and translucent, and the woks are compelling.

"Judges, my 'Dry Fried Beef River' has been completed!" Liu Mang smiled.

"Everyone, let's go on stage to taste the dishes, 'Dry Fried Beef River' should be eaten while it is hot, so that you can feel the wok, and it will change when it is cold. Elder Li greeted everyone.

The judges walked up to the platform, came to the front to take a closer look, and found that Liu Mang's 'Dry Fried Beef River' did not add too many ingredients.

In addition to beef, there are a few green garlic sprouts and bean sprouts. In terms of appearance, it only relies on the color of the pho itself and the attractive luster on it to win, and does not do too much decoration.

"Yes, I didn't put those flattering shredded onions and shredded carrots, and I want to give you a thumbs up for that alone!" Li Lao said with a smile as he picked up his chopsticks.

"Haha, Elder Li is also bothered by this question?" Han Shaobai laughed.

"Of course, the side dishes in the authentic dry fried beef river, with bean sprouts and garlic are enough. As for putting eggs and leeks in the river of fried cows, it's a heresy! If I put those things in, I don't even want to look at them, let alone taste them!"

"Well, this color is good!" Li Lao picked up a pho with chopsticks: "The color is just right, I haven't seen such a bright red cow river for a long time." ”

Li Lao then brought the pho to the end of his nose, and then took a deep breath, and his expression immediately became excited.

"This fragrance is very unique! Wok gas! Real wok! It is a special smell that overflows with high temperature when raw materials and seasonings penetrate each other under the action of oil!"

This Li Lao admired while watching, and the five eyes on the side were already impatient: "Ge Laozi! There are so many crooked chirps, you can eat them! There are still people waiting for you behind!"