PS: It's a little late today, sorry.

"It hasn't opened yet! ”

The next day, Lu Heling came to Liu Mang's shop, and when he saw that the door was still closed, the fire in his heart suddenly began to rise again.

Just as she lifted her foot, ready to kick the door to vent her anger, and then left, a voice sounded behind her: "You ......"

"Uh...... Boss. Lu Heling, who was about to kick, looked back, and immediately blushed to the root of his ears.

Liu Mang, who was carrying a black plastic bag in his hand, was standing behind her, looking at her with a smile.

"Ha! the weather is so nice!" Lu Heling snorted, trying to resolve the embarrassment in front of him.

"Uh...... Weather...... It's good. Liu Mang looked up at the sky, the sky was overcast, as if it was about to rain.

"Boss, why didn't you open yesterday? Lu Heling clenched his fists and said resentfully.

"I'm sorry, I went to buy ingredients yesterday and only came back this morning. Liu Mang said with a smile.

"What about today? Is it open today?"

"Oh, didn't I go buy something else? Liu Mang shook the plastic bag in his hand.

"Really? What are you going to do today? I haven't enjoyed yesterday's 'Money Chicken' yet. Lu Heling licked his lips and said.

"Boneless snake tube, do you want to taste it?"

"Snake!" Lu Heling was stunned.

Although Lu Heling is not a picky eater, a woman has a natural fear of snakes and frogs.

"Boss, is there anything special about the dish 'Boneless Snake Tube'?" Lu Heling finally asked, facing the temptation of delicious food and overcoming the small fear in his heart.

"Oh, the 'boneless snake tube' is also a kung fu dish, probably by deboning the snake and stuffing it with shrimp glue for cooking, which is also a great test of the chef's skills. ”

"That's right, that's fine. ”

Although Lu Heling is a native of Guangdong, he does not like to eat snake meat. In addition to the psychological factors, there is also a reason that snakes have many bone spurs, which is particularly troublesome to eat. But now when she heard Liu Mang say this, she suddenly became interested.

"Let's go sit down first. Liu Mang stepped forward, pulled up the roller shutter, and then turned on the lights inside and started normal business.

"You drink some tea first, and I'll prepare the cooking. Liu Mang soaked a pot of Biluochun and sent it to the bar counter and said.

"The owner...... The ......" Lu Heling raised his hand weakly.

"What's wrong?"

"When you kill the snake, can you not be in front of me? I'm a little scared. ”

"Well, alright. Liu Mang thought about it and agreed.

"Boss, boss. Just as Liu Mang was hesitating about how to kill this snake, the fat man and Lao Zhang squeezed in from outside.

"It's been a long time since you've been here. Liu Mang raised his head and said with a smile.

"Well, recently, the store sent people to the headquarters for training, and I just picked me and Lao Zhang, and we didn't come back until today. ”

"Yes, during this time of business trip, the fat man and I thought about your dishes every day, and as soon as we got off the train today, we put down our things and rushed over. Lao Zhang said.

"Then you guys came just in time, I'm going to cook a big dish today. ”

"What big dish?" the fat man and Lao Zhang said in unison.

"Boneless snake barrel. ”

"Snakes, yes, I like to eat. The fat man nodded: "How to do it?"

"I like it too, but I'm afraid of trouble, and I can't get my mouth down because of too many thorns. Lao Zhang said.

"Don't worry, my 'boneless snake tube' is boneless, and it is guaranteed to be enjoyable. ”

"Boneless?" the fat man scratched his head, "Boneless snake?" ”

"Hello. Lao Zhang walked to the bar, saw Lu Heling who was already sitting there, and said hello.

"Hello. Lu Heling smiled, got up and moved a seat next to him, making room for Lao Zhang and the fat man.

"Do you come often?" asked Lu Heling after he sat down.

"Yes, as soon as the boss opened the store, we ate here, and we all ate with emotion. If I didn't come for a few days, I panicked. ”

"Then what is your favorite dish?" Lu Heling thought to himself, seeing what the shopkeeper is best at, he will be better in the future.

"Favorite?" the fat man thought for a moment, "As long as it's made by the boss, we all like it." ”

"Isn't there a specific dish?"

"No, the boss hasn't made a duplicate dish. ”

"Isn't it, the menu is different every day?" Lu Heling was a little unconvinced.

"When you asked, I really remembered that I hadn't eaten the same thing. It's all about what the boss does, and we eat. Lao Zhang replied.

"Whatever you want to eat, I can't make it for you. Liu Mang, who was sharpening knives in the kitchen, interjected.

In addition to opening the restaurant, Liu Mang wanted to understand the 'heart of the holy chef', but also wanted to take the opportunity to hone his cooking skills, so he rarely made the dishes he made a second time.

"Okay. ”

Carrying a sharpened knife and a stainless steel basin, Liu Mang walked into his sleeping place, then closed the door and entered the kitchen space.

"Xiaobao, catch two snakes for me. "The black sheath snake Liu Mang that I bought yesterday is stocked in the space, so that it can be used at any time in the future.

In addition to the requirements for the type of snake, the size of this 'boneless snake tube' is also specified. Only snakes with a size of about one pound can be used, and if they are too large or small, they will affect the appearance and taste of the dish after it is formed.

"Oops, I forgot to bring a cutting board. Liu Mang patted his head: "Forget it, let's get it directly on the tree." ”

Liu Mang pinched the seven-inch part of a black sheath snake, drove a sharp iron nail into the snake's head, and firmly nailed the snake to the tree.

Although killing a snake may seem a bit troublesome, it is actually very simple, as long as the snake is fixed and the knife is removed from its seven inches, it is easy to peel off the snake's skin.

But Liu Mang's 'boneless snake tube' today is different, and the snake skin must be retained. So he only chopped off the head of the snake with a knife, cut open the belly of the snake, and removed the internal organs.

"The rest of the process is done in the kitchen. After slaughtering two snakes in a row, Liu Mang stopped and washed his hands in the lake.

In addition to snakes, shrimp meat is also used in this dish, so Liu Mang asked Xiaobao to catch a few prawns, and picked some ginger and onions and other condiments from the vegetable field in the space, and then withdrew from the space.

"Boss, have you killed your snake?" Seeing Liu Mang coming back, the fat man asked.

"Well, kill it. Liu Mang nodded: "There is a lady present, the scene of killing the snake is too bloody, I killed it in the back alley." ”

Liu Mang's shop also has a small door leading to the alley behind, and he used this reason to prevaricate.

"Bone the snake? How do you do it? It's a headache just thinking about it. Lao Zhang took a sip of the tea on the table and said curiously.

"That is, the body of the snake is so big, except for a little skin and flesh, the rest is full of bone spurs, which is a delicate job. The fat man agreed.

"I've seen whole fish bones, but this is the first time I've seen this snake. Aiming at the snake in the basin, although Lu Heling felt a little nervous, the snake was dead, and if it didn't squirm, it was still acceptable.

"Then you have a good look. Liu Mang smiled, took a pot of boiling water, and walked to the water platform.

The killed snake should be scalded with boiling water once, and then scraped off the scale armor on the body, and at the same time, the snake skin can shrink when exposed to heat, and the taste will be more strong.

When many people eat snakes, they peel off their skins and discard them, but in the eyes of connoisseurs, this is inevitably too violent. After the snake skin is boiled in water, it will shrink up and be used for frying or cold dressing, which is a good dish.

The two snakes that had been scalded and scraped off their scale armor were cleaned with cold water, and Liu Mang took a clean towel, carefully wiped the water on the snake's body, and placed it on the cutting board.

The knife that had been sharpened just now was taken out, Liu Mang took a deep breath, cut down from the tail of the black sheath snake, and began to cut it slowly.

The fat man was right, the size of the snake is too small, and there are many bone spurs, which is really difficult to operate. Chefs who are generally skilled at deboning fish or chicken will have a headache if they want to remove snake bone spurs that are not much larger than their thumbs.

Cooking is a technical job, and it is impossible to replace it with a machine, which also leads to these kung fu dishes, which require a lot of energy and patience, are becoming more and more obscure.

"Alright, finish one. After waiting for more than ten minutes, Liu Mang stopped, pinched the tail of the black sheath snake with one hand, and pulled the bone stubble exposed by the snake's body with the other hand, and gently tore it down, and a snow-white fleshless snake bone was separated from the black sheath snake's body.

"Boss, it's really good!" Although he is a layman, he also knows the difficulty when he thinks about it, and the fat man and Lao Zhang can't help but applaud.

"Show kung fu in every square inch, this is the real kung fu dish!" Lu Heling also covered his small mouth, with a shocked face.

No wonder these dishes are lost, it's not the ingredients, it's not the price, it's the people who make the dishes!

Next, Liu Mang did the same, removed the snake bones of another black sheath snake, and then cooked the prawns.

The day before yesterday, when making 'Money Chicken', Liu Mang used shrimp surimi made of prawns in order to increase the taste of the dish.

Today's 'boneless snake tube' also uses shrimp, but it is not simple shrimp surimi, but shrimp glue.

Shrimp gelatin, also known as 'potpourri filling', is a widely used high-end filling in Chinese cuisine. It is suitable for a wide range of dishes, including stuffed crab claws, shrimp balls, stuffed bamboo fungus, etc.

Dishes made with shrimp gelatin are smooth and delicious. Although its production method is not complicated and difficult to imitate, it is not necessarily easy to achieve a good taste of the shrimp gelatin.

Remove the shrimp tails from the fresh prawns that Xiaobao fished out of the seawater area of the lake, peel off the shells, remove the shrimp lines, absorb the water with a clean towel, and place them on a cutting board.

Then Liu Mang took two iron rods that usually make Chaoshan beef balls and began to beat them.

Shrimp surimi can be chopped with a knife, but shrimp glue is not. Because only by hammering with an iron rod or the back of a knife can the gum in it be forced out and give it a smooth taste.

"Bang bang bang!" Liu Mang's sound of tapping the shrimp glue reverberated rhythmically in the kitchen.

"Good boy! The boss's cooking today is not easy! I have never seen him work so hard!" the fat man said, smacking his lips.

"It's just that I've been here many times, and today is the most laborious dish. Lao Zhang also sighed.

"What is this? The day before yesterday, the boss made that 'money chicken', and I waited for nearly three hours. Lu Heling pursed his lips and disagreed.

"Money chicken?

"It is to slice the pork fat meat and pork liver into large pieces as thin as a page, and then brush the shrimp meat sauce and roll it up, put it on the fire and roast it slowly......" Lu Heling's face was full of intoxication: "That taste, bite down, full of fragrant, it makes people feel like they are in heaven......"

"Oops! Miss it!" The fat man and Lao Zhang slapped their thighs and were heartbroken: "Why don't you wait for us to come back to make such a big dish?"

After beating for 20 minutes, until the shrimp on the cutting board turned into a sticky white gelatin, Liu Mang stopped and scraped it with a knife and put it into a basin.

Then add cooking wine, refined salt, white pepper, baking soda, egg whites and whip in one direction by hand until strong, and finally add frozen fat and a little sesame oil, mix well and put it in the refrigerator to freeze.

"Boss, it won't take long for this dish today, right?" Lu Heling asked while Liu Mang was resting his hands.

"It doesn't take long, wait for the shrimp gelatin to freeze for about ten minutes, and then you can cook it in the pot. Liu Mang replied.

"Boss, the 'money chicken' you made for her the day before yesterday, can you also make it for us to taste. The gluttonous worm in the fat man's belly had been completely hooked by Lu Heling just now, he asked.

"In principle, I don't bother to do it a second time because it's too time-consuming. But if you really want to eat it, I'll talk about it when I have time. Liu Mang pulled a handkerchief and wiped his hands, and replied.

"Uh, okay. The fat man couldn't help but pinched Lao Zhang's arm: "It's you, you have to play for two more days, you miss the good food." ”

"Blame me, I hate it too!" In this regard, Lao Zhang was also very helpless.

After waiting for more than ten minutes, Liu Mang took out the shrimp glue in the refrigerator, and then chopped the processed and boneless snake meat into small pieces of consistent length.

The difficulty of this dish is to debone the snake and beat the shrimp gelatin, and the rest of the process is much simpler, you only need to fill the shrimp gum into the snake segment and cook it in the usual Chinese cooking, pepper and salt.

Heat a pot and pour in cold oil. When the oil temperature is 70% hot, Liu Mang sprinkles some dry starch on the snake segment that has been filled with shrimp glue and starts to fry it in the pot.

"Zila. "The snake segments floated up and down in the pan, and the skin quickly became brown and crispy. A peculiar aroma of oil wafted out, causing the index fingers of the three people sitting at the bar to watch with their eyes moved.

After the snake section was fried, Liu Mang scooped up the drained oil, took another pot, put in the Sichuan Dahongpao peppercorns, and began to stir-fry over low heat.

In fact, the kitchen already has fried pepper and salt, but Liu Mang feels that the smell of improvised pepper and salt has not yet dissipated, and the taste will be even better.

After the peppercorns are fried in a dry pot until fragrant, Liu Mang adds large particles of sea salt, stir-fry them together until browned, and then put them into a garlic bowl and pound them into powder.

Then put a little oil in the pot, add the minced ginger and garlic and stir-fry until fragrant, add the fried snake segments and stir-fry, and finally sprinkle in the freshly made pepper and salt, stir-fry evenly and you're done.

"Hello, it's finally done!" Liu Mang divided the fried snake segment into two parts and brought it to the bar: "Please use it slowly." ”