"Everyone, the feast is here. Gordon placed the whole piece of beef on a cart and pushed it into the dining room.

After the roasting, Gordon made two more sauces, one was 'black pepper red wine sauce' and the other was 'French onion sauce', Liu Mang tried to taste it, and it tasted really good.

The black pepper in the black pepper red wine sauce has a strong flavor, while the onion sauce has a salty and sweet flavor.

Liu Mang feels that there are also a lot of things worth learning from Western food. Every different culinary culture deserves respect.

"Yay!" the children cheered as the steaming beef was cut into chunks and poured with a rich sauce on the table.

"Hey, little ghost! You're eating so fast, like a Siberian wolf cub!"

"And you! Yes, it's you! Can you use a knife and fork properly! Grab it with your hands, believe it or not, I'll throw you out!"

……

"Dogman is still good, you can make friends. Lin Xiao, who was leaning against the door frame, smacked his mouth: "Lao Liu, or you can teach him some true biography." ”

"What is the true biography?" Liu Mang looked dazed and spread his hands: "I don't hide my selfishness at all, my style is old-fashioned, but it doesn't mean old-fashioned." ”

"Okay, take a look at the original version of "Tiaoding Collection" for me. Lin Xiao laughed.

"That's not going to work. Liu Mang refused: "I swore in front of the master that unless the next generation of Manhanlou is the successor, no one can look at it, not even my own son." ”

"There's no room for negotiation?" Lin Xiao asked a little unrelentingly.

"It's not that it's not undiscussed, although I can't show it to you, but if you want to know something, you just can't ask me. Liu Mang thought about it and replied.

"Okay. He also said that he was not old-fashioned......" Lin Xiao muttered.

"Jane, the dough should be ready to rise. Liu Mang asked.

"Well, okay. ”

"Then let's start making the last dessert. ”

Back in the kitchen, Shan Jian prepared a total of three types of dough. One is the filling, which is made with butter and desiccated coconut, mixed together into small balls, and kneaded into small balls. The second type is water-oiled dough, which is made of low-gluten flour, with an appropriate amount of water and colorless butter, with a little pink food coloring, plus a little caster sugar to taste, and it is also divided into small balls. Finally, the dry puff pastry dough. It is made with flour and butter, without adding any water, and kneading vigorously.

The dough needs to be proofed for about half an hour to make the texture soft before proceeding to the next step.

Prepare these three types of dough made with different methods and ingredients, and the preparation of lotus crisp is already half completed.

"Come, come, come, I'm here to help. Lin Xiao washed his hands and rolled up his sleeves.

"Lao Liu, I rarely see you making pastries!" Lin Xiao took a piece of dough handed by Shan Jian and kneaded it in his palm.

"I do it occasionally, but I don't do it well, I haven't learned the stove yet, how can I have the energy to be distracted to specialize in white cases. Liu Mang took the rolling pin and gently rolled out the dough in his hand into slices.

There is a very important step in making 'lotus pastry', which is called 'opening crisp'.

The general method is to wrap the dry puff pastry dough into the water puff pastry dough, roll it out into slices, and then make the dough form layers of puff pastry in the following heating through two triple folds.

The method of rolling the crisp must be gentle, not too hard, otherwise it will not form a crisp layer, resulting in 'broken crisp'.

"You're not learned. Lin Xiao, who was wrapping the dough, couldn't help but glance at Liu Mang: "I don't know, you practice like this every day, when will you become a head." ”

Liu Mang's daily routine is very fixed, getting up at 6 o'clock in the morning every day, after washing, first cut half a basket of potatoes, and then put them into the pot with iron sand, and practice turning the pot for an hour. This is a habit he has developed since he was studying art, even when he is in another country, he has not interrupted for a day.

"There's no end to learning, and I always feel like I can do better. Liu Mang raised his head and smiled a little shyly.

"Master Liu, he is really a role model for my generation. He Donglin sighed in admiration and gave a thumbs up.

Next, the pastry dough is wrapped in a blended filling and then kneaded into small balls.

"Wait! With all this ready, Shan Jian took a sharp knife, ready to make an even cut on the ball.

When it is fried or baked, the dough that has been cut through the knife will naturally expand by heat, forming an open lotus flower.

Liu Mang took the knife in Shan Jian's hand and drew a knife mark in the shape of a 'rice' on the dough.

"Chef, why don't you cut all the tops, so that the dough won't explode after a while!" Shan Jian noticed that Liu Mang only scratched knife marks around the dough, but there was a small piece of dough connected to the top of the dough.

"Yes, if you don't cut the top, you will fry it in the pan and the dough will be heated, and you don't know what will become of it. He Donglin was also surprised.

"I've got my own measure. Liu Mang gently flattened the dough that had crossed the knife marks a little and said with a smile.

"Lao Liu wants to play tricks again. Lin Xiao was shrewd, and he could see Liu Mang's tricks at a glance.

"Flowers have a reblooming day, and no one is young. I haven't enjoyed the 'magnolia tofu' last time. If the method is good, why not use it again?" Liu Mang replied.

"The magnolia tofu last time, I understand!" Hearing Liu Mang say this, Shan Jian suddenly became excited.

In the last issue of "Kitchen God Battle", Shan Jian and the chefs upstairs had seen it, and they admired the dish made by Liu Mang that was first carved into flowers with tofu, then fried at low temperature, and finally poured hot soup with hot soup, causing the petals to open.

However, the production of this dish is too cumbersome and complicated, and he has been busy preparing for the Chef God Contest recently, so Jian Jian is embarrassed to let Liu Mang do it again. Of course I'm excited to have this opportunity today.

"Uh...... It's just that with the last method, 'lotus crisp' is still 'lotus crisp', and there is no change. Liu Mang scratched his head.

"No, Lao Liu. The 'Magnolia Tofu' you made last time was borrowed from Lao He's 'Chrysanthemum Tofu', but today's 'Lotus Crisp' has a crispy and crispy texture, if you soak it in hot soup, can you still eat it?" Lin Xiao thought for a moment and wondered.

"Hot soup is definitely not good, I think Master Liu is going to use syrup. He Donglin said.

He Donglin also watched that episode. But when he saw that Liu Mang actually used another more wonderful way to show his improved 'chrysanthemum tofu' in an almost miraculous way, the admiration in his heart was like a surging river, endless.

This is also the reason why Liu Mang came to participate in the Chef God Competition, and after only making a phone call, he came to the kitchen without saying a word.

Otherwise, with He Donglin's arrogant character, how could he be willing to condescend to others and give a hand to a hairy young man?

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