"Oh, that's what I did. Pen Fun Pavilion wWw. ｂiquge。 info" Walking out of the cold storage, Liu Mang thought about the dishes he had just exchanged from the space, and muttered.

"The so-called Yunwu is a kind of tea produced in Purple Mountain, and there is no such tea anymore, but I can use Yuhua tea instead, the production method is not difficult, just master the oil temperature. “

Liu Mang came to the kitchen and rolled up his sleeves: "Xiao Jane, you help me start cooking and start cooking!"

"Understood. Shan Jian nodded.

"Let's make the first course 'Fork grilled cinnamon fish'. Liu Mang took out a two-pound osmanthus fish from the aquarium in the kitchen, threw it on the board, and then said: "This 'fork grilled osmanthus fish' is different from the grilled osmanthus fish made in other places, it looks complete on the outside, but in fact, all the bones inside have been removed, and the whole fish deboning technique is used." ”

"Master Liu Mang, leave it to me!" Shan Jian took a snowy sharp knife and said.

"Okay, then I'll cut the ingredients. Liu Mang nodded.

Shan Jian held down the fish with a towel, cut it from its gills, slaughtered and bled first, and then carefully removed the bones from the fish's throat.

Then pinch the back half of the fish's body with your hands, use a bamboo chopstick to insert it from the fish's mouth along the back of the fish, and when it touches the fish's vertebrae, firmly insert it into the flesh around the bones to separate the fish's spine bones from the meat.

When the backbone of the fish has been completely separated from the meat, Shan Jian then uses chopsticks to reach into the belly of the fish, stirs gently, and divides the backbone and internal organs from the mouth of the fish several times.

This method of removing fish bones with bamboo chopsticks is a simple family handicraft, compared with using a quick knife to remove, although the speed is a little slower, but it can not hurt the skin of the fish, so that the fish can remain as intact as possible.

"Well, that's it!" Shan Jian checked it, rinsed it clean, and handed the fish to Liu Mang.

"Very good!" Liu Mang praised.

Liu Mang can also use this method, but he is not proficient, because he thinks the speed is too slow, and he can achieve such an effect with a knife anyway.

Therefore, a woman's hands are naturally more skillful and patient.

Liu Mang used a quick knife to cut several diamond-shaped checkerboard cuts on the fish, and then smeared the inside and outside of the fish with mashed green onions, ginger, peppercorns, cooking wine, salt, sugar, and soy sauce, and marinated it slightly.

Taking advantage of the fact that the fish is in the middle of pickling, Liu Mang cuts the pork and the shelled and washed winter bamboo shoots into shreds, washes and chops the Beijing winter vegetables, and burns the lard until it is 60% hot.

Finally, spread the net oil on the wooden board, smear the egg batter, remove the green onions, ginger and peppercorns from the pickled fish, and stuff the filling into the belly of the fish.

Then smear all the fish body with sesame oil, chopped green onion and minced ginger, then put it on the net oil, wrap the fish in two layers with the net oil and sandwich it in the wire, and finally use a two-tooth iron fork to put the harpoon on it.

"Master Zhu, you come and bake, the time is about 30 minutes, you have to bake the whole time on low heat, and you can bake until golden brown!"

The kitchen of the restaurant has this advantage, everyone has been cooking for many years, and they are very experienced, and several dishes can be made with the fastest speed.

"No problem! Teach it to me! I first learned to cook when I learned to roast suckling pig in a Cantonese restaurant!" Zhu Daming took the iron fork handed by Liu Mang and said.

The dishes ordered by those people, although the names of the dishes are very obscure, except for the 'fragrant fried rain mist', which is a little more complicated, the other dishes are still not technically difficult. Like Zhu Daming and Shan Jian, after reading it once, they can be made.

Liu Mang took some shrimp and chopped them into puree, put them in a bowl, added Shao wine, refined salt, and starch, and stirred well to form shrimp paste.

Then I found a little good Yuhua tea tip and put it in a bowl, soaked it in boiling water for 30 seconds, and took it out and drained it.

Then beat the egg white, take a quarter and stir well with the tea tip and shrimp paste, and then quickly stir the remaining egg white with chopsticks in one direction until it is as white as milk, and the chopsticks can be inserted without pouring.

Finally, put the chopped pine nuts together and stir them into a paste, and the preparation of the ingredients is complete, and they are ready to be fried in the oven.

The biggest difficulty of this 'fragrant fried rain mist' is the oil temperature during frying, because its texture is very loose, and the oil temperature is slightly too high, and it will not form the effect of clouds.

At the beginning, the oil temperature in the pot can only be 20% hot, about 44 degrees, you can use a spoon to scoop the cloud shrimp paste into the pot, and when it becomes a jade white ball, gently turn over, and then simmer for 1 minute, and take it out.

Then let the oil temperature rise to 40% hot, pour in the cloud mass again and let it completely set, and then you can put it out of the pot.

"Xiao Wu, bring the plate and put it on the plate, it's ready to be served!" Liu Mang moved the iron pot from the stove to the board and said.

"Okay!" Wuyan took out a square porcelain dish from the cabinet, put a little coriander, and picked a peony made of radish from a basin of water, and posed together.

After following Liu Mang's side for a while, the five-eyed lotus has become more and more handy, whether it is plating or side dishes, it looks good.

The minced shrimp in the pan are mixed with whipped egg whites, and then fried at oil temperature to form a white and fluffy shape the size of half a palm.

"It's so beautiful!" Five Eyes exclaimed: "Boss, how much is this, I'll taste a piece!"

The so-called lotus in the kitchen is to help the master of the stir-fry hand over the plates and send the ingredients, which is very easy, and you can also watch the master cook, and you can learn a lot of things.

Wuyan likes this position very much, because he can eat it openly, and it is known as a trial dish - as long as he wants to eat, he will ask Liu Mang to make one or two more bites and serve it out.

Often at the end of the day, just by trying the dishes, you can eat with a full mouth of oil, a round belly, and you don't have to go out of your way to eat.

As soon as the fried cloud ball enters the mouth, it melts in the mouth, and it looks like this piece is very large, but in fact, it is full of honeycomb-shaped holes, which is very crunchy.

The combination of the fragrance of the tea leaves and the sweetness of the shrimp meat plays a wonderful chemical reaction in the mouth, and the taste is very fresh and natural. It's as if you're not tasting a dish, but a good cup of tea.

"This tastes good! It's so fresh! I'm used to eating greasy, and it's so refreshing to eat this again!" The chopsticks in Wuyan's hand uncontrollably pinched towards the other clouds.

"If you want to eat, I'll make it later!" Liu Mang's eyes widened, and when he raised his hand, he burst chestnuts: "Serve the dish first!"

"Okay! Okay!" Five-Eyes touched his head, and hurriedly used his chopsticks to arrange the remaining clouds and mist on the plate.

"Tell the waiter in front of me that when you serve this dish, you should serve a pot of Yuhua tea together and eat it together. Liu Mang thought for a moment, and then commanded. (To be continued.) )