After Liu Mang chopped the onion core into fine pieces, he took a beetroot from the table, cut it into cubes, and prepared to put it in a food processor to squeeze the juice.

Beetroot, also known as red beet, has a sweet taste and is somewhat similar in appearance to radish, but the difference is that its flesh is bright red from the inside to the outside, and it is a common vegetable in the West.

As the blender turns, the diced beetroot has been squeezed into a bright red juice.

At this time, Shan Jian's minced mutton was also ready, she wiped the sweat on her forehead, picked it up and sent it to the table.

"Chef, do you think it's okay?"

"Well, very good. ”

After continuous beating, the tendons in the mutton are broken and have metamorphosed into a thick meat sauce. Twist with your fingertips, continuous and continuous, very sticky.

It is believed that the dishes made with this meat pulp will definitely have a crisp and tender texture, and it is extremely delicious.

"Okay, I'll stir it, I'll add the ingredients for me. Liu Mang first poured in the finely minced onion, then added a little black pepper, miso, soy sauce and spices to taste......

"Chef, why do you put this?" asked Shan Jian, picking up the bowl of red beet juice.

"Dyeing. As soon as the lamb is heated, it will change color. It is precisely with this beet that you can make the appearance of plum blossoms. ”

"Oh. ”

Next, Liu Mang kept stirring the meat pulp in the basin with his hands, while Shan Jian added the squeezed beet juice in batches.

When beet juice is added, the originally pink lamb pulp turns into a bright red like cinnabar.

"Jane, get me a piping bag. Note that the piping spout should be square. ”

"Okay. Shan Jian responded, but his heart became more and more curious.

Why do you need to use piping bags again? Aren't lamb meatballs squeezed directly by hand?

She suppressed the curiosity in her heart, took out the piping bag from the toolbox she brought and sent it to Liu Mang.

Liu Mang poured the meat slurry into it, then washed the handle, took a round baking tray, and brushed it with a brush with a layer of clear oil: "Xiao Jane, the oven helps me preheat it to 180 degrees." Liu Mang then commanded.

"Lao Liu, our plating is finished, can you take a look?" Lin Xiao and He Donglin carefully carried a large disc and put the carved work on the table on Liu Mang's side.

This disc, which is nearly one meter in diameter, was brought over from China by Liu Mang. It is fired using Jingdezhen's special opening technique, and is specially used to hold some large dishes.

"Not bad! Not bad!" Liu Mang nodded repeatedly.

At this moment, a plum tree about three feet tall is placed in the disc. A thick branch sticks out of the plum tree diagonally to the side. Under the branches, there are also several pieces of Taihu Lake stones specially carved by the hollow method, which together with the plum trees form a beautiful picture.

The ingredient used for the plum tree is pumpkin, and the Taihu stone is cantaloupe. Needless to say, Lin Xiao and He Donglin's craftsmanship is naturally made, if you don't look closely, you can really see that it is made of food.

"I wanted to carve a few leaves, but then I remembered that the plum tree didn't grow leaves at all when it bloomed, and I almost made a low-level mistake and temporarily changed it to stone. Lin Xiao said.

"Do you still need to improve?" He Donglin asked.

"There are small details that need to be changed. Liu Mang bowed down and looked at it carefully: "For example, this trunk is not quite the right color." Didn't I take a jar of cuttlefish juice just now, and trouble Master He to add starch to make a paste, and then rub it on the trunk of the tree, so that it is closer to the color of the plum tree. Also, Brother Lin. You can prepare some crushed ice, and sprinkle it on the plate and the treetops when you eat, but the plum blossoms are blooming in the wax moon, and there is a little snow on it. ”

"Okay. He Donglin turned around to get the cuttlefish juice, and was immediately stunned: "Master Xiao Liu, when you took the cuttlefish juice, you thought of using it to color the plum tree?"

"Well, the thought flashed through my head, and I took it in my hand. Liu Mang said with a smile.

"Admire!" He Donglin couldn't help but extend a thumbs up.

"Lao Liu, are you going to roast the mutton?" Lin Xiao noticed the baking tray on the table.

"Yes, it is not easy to set when boiled and fried, and it is more suitable to roast. Liu Mang picked up the piping bag, squeezed it lightly, and a five-petal pink flower was formed on the baking sheet.

"What about the roe, what are you going to do with it?"

"No need to deal with it, the roe has to be eaten raw, once the umami is lost once heated, I am ready to put the mutton after roasting, put the petals to decorate into a flower core, anyway, the flowers are not big, just one bite. ”

"How long does your head grow, how can you come up with brilliant ideas casually?" Lin Xiao sighed: "It's over, I think this life is for you." ”

"Then you can get the idea, and I will be your assistant. ”

"Don't ...... It's better for you to come. Lin Xiao waved his hand again and again, holding down a large lump of ice and 'squeezing'.

Liu Mang was busy on the stage, and they didn't notice that the audience and judges below had already let out bursts of exclamations.

Although I haven't seen the final product yet, the on-the-spot carving of He Donglin and Lin Xiao just now, as well as the lifelike plum tree in the disc, made everyone reluctant to take their eyes off the big screen.

"If I hadn't seen it in person, I really couldn't have imagined that I could carve such a work in such a short period of time with ordinary pumpkins and cantaloupe. ”

"yes, is this still cooking? it's art!"

Western food rarely has the concept of food carving in the presentation of dishes, and many viewers have seen it for the first time, so it is no wonder that they are amazed again and again.

"Can you still eat the carved ingredients? Isn't this a waste?" But at the same time, some viewers questioned.

"It's not a waste, the beauty of food is not only in the taste of food, but also in the visual enjoyment, Chinese food is really amazing!"

Compared with Liu Mang, the chef on Barbara's side is not so good-looking. But the scent coming from the front of the stove still made some viewers can't help but sniff.

The general method of 'masala chicken curry' is to remove the bones and skin of the whole chicken, cut it into small pieces, and then add cinnamon, grass fruit, grass cole, cloves and other spices to grind the powder and marinate.

Then stir-fry the onion in a ghee unique to India, and then add the chicken pieces to stir-fry.

Ghee in India is not the same as ghee in Tibet. It is heated with butter and boiled over low heat until the water in the oil is completely volatilized and the protein is precipitated, and the transparent oil produced is an indispensable Indian ghee in traditional diets and religious ceremonies.

In the West, ghee is highly regarded by some and is said to be very healthy, but it is so expensive that most people simply cannot afford it.

As for the taste, this kind of ghee stir-fried dish tastes particularly mellow and fragrant, not greasy at all, but has a refreshing feeling.

The stir-fried chicken is simmered with tomatoes and curry, and finally the yogurt is poured in and spices are added.