The lake is like a huge round mirror, divided into two distinct halves. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info is half blue and half crystal clear.

At the edge of the lake is a verdant grove of vibrant trees full of colorful fruits.

A fat black bear is turning over the fertile black soil with its huge bear paws, while several wild monkeys with shiny fur are sowing green seeds under the leadership of the monkey king.

"Xiaobao!" Liu Mang shouted after nibbling on a juicy pear in his hand in a few bites.

"What's the matter, master?" "Little Bao rode on a giant wolf half a man tall and ran over.

This wild wolf was caught by Liu Mang last time he participated in "Wild Adventure". Now he has long lost his fierce appearance, but is obedient like a big dog, and even learned to wag his tail.

"Keep this. Liu Mang handed over a bamboo basket, and inside were more than a dozen palm-sized rabbits. This is what he bought from the vegetable market today and wants to feed in the space.

"Okay!" replied Xiaobao.

"Remember, don't let this guy eat it. Liu Mang rubbed the hair on the wolf's head and admonished.

"It's a pity! The good ingredients in such a space can only be enjoyed by themselves. Liu Mang walked around, ripped off a cucumber from a vine, took a bite, and muttered to himself.

The cucumbers produced in the space are not comparable to the outside world, not only crisp and juicy, but also sweeter in taste.

Liu Mang came to the lake, where Xiaobao had dug a small pond to connect to the lake.

In the small pool, there is a school of small pale red shrimp swimming in the clear water.

Liu Mang took out a packet of red powder from his pocket and sprinkled it all into the pool, and the shrimps inside immediately scrambled for it.

Dansha shrimp - it is the shrimp raised by Manhanlou with secret feed, and it is also the main ingredient for making one of the eighteen secret dishes, 'crystal dansha shrimp'.

To feed this river shrimp, you need to use the traditional Chinese medicine - cinnabar.

Cinnabar, also known as cinnabar, dansha, and red dan, was called "dan" in ancient times, and traditional Chinese medicine has always used it as a good medicine to calm the nerves.

However, dansa itself has a certain toxicity, and long-term use has a certain damaging effect on the human body. Not to mention using it for cooking, even if it is used for medicine, you have to be cautious.

The 'Dansha shrimp' in the Manhanlou recipe uses a secret method to blend dansha and other medicines to feed the river shrimp, which can not only remove the toxicity and maintain the medicinal effect, but also make the shrimp shell crispy and tender, and the meat is fat, which has a unique flavor.

After feeding the 'dansha shrimp' in the pool, Liu Mang walked to the big stone tablet in the space to check it out.

Although it has been a long time since I went on a mission, with the opening of the new store and the operation of the brewery, some customers are constantly contributing emotional points. Liu Mang's emotional value has skyrocketed to more than 400 million.

With so many emotional points, if you change the recipe, you can change a table of banquets, but Liu Mang doesn't plan to do this.

Because for Liu Mang now, recipes are just a dispensable thing, and the upgrade of space is more important than this.

He checked the sentiment value required to upgrade the space to the next stage, which was a full 10 billion. It may seem like a lot, but in fact, it doesn't take much time as the branch expands and the production of the brewery increases.

"Xiaobao, when the space is upgraded, new functions will appear, right?"

"That's right. Xiaobao nodded: "After upgrading to the next stage, not only will the area of the space be expanded, but the exchange window will also be upgraded." In addition to ordinary recipes, there will even be god-level recipes. ”

"God-level recipes?" Liu Mang looked expectant: "In addition to being delicious, what other effects can it have?"

"Master, I can't reveal this, anyway, it will definitely surprise you. "Xiaobao sold it.

"Okay. ”

Half a month later......

"Hello audience! After a month of intense competition, "Challenge the God of Cooking" has come to an end, and tonight, we will select the champions, runners-up and runners-up of this program!" Jiang Wen picked up the microphone and said excitedly.

"That's right, today our show is also different from usual. At the beginning of the show, we will invite Mr. Chef to present a dish for everyone!"

"Please invite our kitchen god - Master Liu Mang!"

"Hello everyone, I'm Liu Mang. Liu Mang wore a snow-white straight chef's uniform as usual and walked on the stage.

"Master Liu Mang, today is the last episode of our program, what kind of dish are you going to make?"

"The dish I'm going to make today is called 'Double Dragon Playing Pearl'. Liu Mang replied.

"Wow, I'm looking forward to hearing the name!" Jiang Wen said.

"Master Liu Mang, in addition to cooking, do you have anything else to say to the contestants?"

"Uh......" Liu Mang thought for a moment: "For me, cooking is not only a craft, but also an art. Only by never being perfunctory and pouring everything into can we make a perfect dish. ”

"Is this advice?" said Wei Tao with a smile.

"Not really, just a small suggestion. Liu Mang smiled slightly: "Okay, I'm going to cook." ”

After Liu Mang finished speaking, he walked to the cooking area in the center of the stage, ready to finish today's dishes.

This 'Double Dragon Playing Pearl' was exchanged by Liu Mang for 20 million emotional points from the space. Although it was his first time trying his hand and he was still in front of so many spectators, he was still confident that he would finish it.

There are five main ingredients that need to be prepared to make this dish. They are beef, lamb, fish, pigeon, and shrimp.

All five different types of meat are chopped into fine minced meat, and then flavored and set aside.

"Knock, knock!" echoed through the hall with the sound of two kitchen knives touching the cutting board.

The sound is very rhythmic, and there is a sense of rapidity as if the rain was hitting the plantains. Many people in the hall nodded their heads slightly at the voice.

After spending half an hour chopping the minced meat, Liu Mang pulled a towel and wiped the beads of sweat oozing from his forehead.

To put it bluntly, this 'Double Dragon Playing Pearl' is actually an enlarged version of meatballs.

But unlike other meatballs, this dish is made with five types of meat, one layer on top of the other, and the flavors of each are blended with each other, but each with its own differences, which is really ingenious.

After seasoning the minced meat with pepper, salt, cooking wine, egg white, and starch, Liu Mang placed it separately in a basin, and then stirred it in one direction with his hands.

The first thing to do is the minced shrimp, which is wrapped around the very center of the meatballs.

Then there is the pigeon meat, which only uses the two pieces of tender meat on the chest of the Shiqi pigeon, and sprinkles a little flour on the shrimp meatballs before wrapping the pigeon minced meat.

After wrapping the pigeon meat, the meatballs were already the size of a fist, and Liu Mang wrapped the snow-white minced fish again.

The fish meat is dragon head fish. Dragonhead fish is a kind of sea fish, also known as tay, runnose fish. It was only a foot long and snow-white. There is only one main bone on the whole body, and the main bone is soft and soft like a beard. Its meat is particularly delicate and melts in your mouth with a little cooking.

After wrapping the fish, the next step is the lamb. The lamb is made of authentic Jingyuan lamb, and only the loin on the lamb is used.

The lamb is already tender, and the loin on the body is even more delicate with a few hundred grams. With the same delicate dragon head fish, it is called the real taste of fish and sheep.

Finally, beef is used, and the loin from the cow is also used.

When the final wrapping is completed, the whole meatball is the size of a watermelon, and the round and cute are cute.

Wrapping the meatballs in a basin, Liu Mang walked to the stove with them. In the clay pot placed on the stove, a pot of clear chicken soup has already been boiled.

The chicken broth did not boil, but remained on a low fire, only steaming slightly.

This huge meatball has to be boiled first, but there is a big trick to how to cook it. That is, the soup used to cook the meatballs must not be too hot, let alone boiling, but the outer layer of the meatballs should be slowly scalded.

Because only then will the soup not bubble and the shape of the meatballs will not be ruined.

Carefully put the meatballs into the pot, then gently pour the chicken broth over the surface of the meatballs, and finally cover the pot and simmer slowly over low heat.

The meatballs are simmered in a pot, and Liu Mang then takes a large jar of maltose, heats it in water, and mixes it with strawberry jam and stirs it slowly.

Originally, the plating of this 'Double Dragon Playing Pearl' was to carve a double dragon with a pumpkin. However, Liu Mang recently watched a food movie, in which a chef made a dragon shape with maltose aroused his interest, so he is ready to try it today.

Although the movie is just a small clip, only about ten seconds, it almost flies by. But with Liu Mang's cooking level, all he needs is inspiration, and as for the steps of production, it can be deduced out of thin air, and it doesn't even need to be rehearsed in advance.

The maltose becomes soft when heated with water, and when strawberry jam is added, the color changes from golden to a bright red like volcanic magma.

Under constant kneading and falling, the maltose is like a soft dough and very malleable.

Liu Mang took a black slate, then rolled the maltose into long strips, placed it on it and slowly kneaded it.

Gradually, with the movement of Liu Mang's hands, two red dragons that twisted and circled took shape on the stone slab.

"Wow! it's so handsome!" Lin Tong on the judges' bench exclaimed.

"Vivid! full of charm!" Dai Jili also nodded again and again.

"Why is Chinese cuisine the best in the world? It's like the flying dragon that Master Liu Mang is pinching now, but he can't pinch it without any skills!" Wang Lan touched the beard on his chin, and there was a sound in his mouth.

"This is so beautiful, you see, even the dragon's scales are so clear, they are so lifelike!"

"It's not just like, it's more importantly, Shen Yun! Look at the dragon's beard and eyes, it looks like it's going to really take off as soon as you let go!"

Not only the three judges, but also the audience in the hall also talked about it, and they were all conquered by Liu Mang's exquisite craftsmanship.

No wonder everyone is so amazed, Liu Mang's two flying dragons are indeed vigorous, and the dragon claws are strong, as if galloping in the clouds and mist.

In addition, Liu Mang also deliberately used the remaining remnants to make rocks and clouds, making the whole plate look more three-dimensional and vivid.

The two flying dragons were pinched, and the meatballs in the pot were almost simmered. Liu Mang washed his hands and scooped them up with a colander.

Then put another empty pot on the rack and pour in half a pot of oil. Use a clean cotton cloth to absorb the excess soup from the skin of the meatballs, and prepare to fry them in the pan.

The oil temperature should be eight or nine percent hot, and when the meatballs are put into the pot, they immediately make a popping sound and quickly change their color. A strong aroma also came out of the pot, wafting through the hall.

The contact between meat and high-temperature oils produces spicy molecules, which are very attractive. Just a light sniff can make the gluttonous worm in people's hearts ready to move.

This is not over, after the skin of the meatballs has been dried up by the oil temperature and formed a layer of rosy red hard shell, Liu Mang scooped it up, put it in a large bowl, and began to steam it again.

"Boiled first, then fried, and then steamed, this dish is so complicated!" Lin Tong said.

"It's nothing, Chinese cuisine has a lot of dishes that are hundreds of times more complicated. In the process of steaming the meatballs, Liu Mang simply chatted with several judges, so as to enliven the atmosphere of the scene.

"What do you think is the most complicated dish in Chinese cuisine?" asked Dai Jili with great interest.

"If you talk about the production process and the degree of cumbersomeness, I personally think it should be 'Buddha jumping over the wall'. Liu Mang thought for a moment and replied.

"Yes, I think so, too. Wang Lan also nodded: "It uses so many ingredients and takes a long cooking time, it is not an exaggeration to say that it is the most in the world." ”

"How long will it take to make the most authentic 'Buddha jumping over the wall'?" Lin Tong asked again.

"It's about a day. Wang Lan was a little unsure.

"That's before you take the preparation time into account. Liu Mang interjected with a smile: "For example, you have to send out the shark fin in it first, right? It will take three days to a week." You also have to send out the dried abalone, and then simmer it once or twice in the broth, which will also take a few days. If you count the time to prepare other ingredients, you may not be able to make an altar of 'Buddha jumping over the wall' in half a month. ”

"I've seen it for a long time. After listening to Liu Mang, everyone was full of emotion.

"Actually, the rarity of Chinese food is not the process, but the technique. For example, the Huaiyang kung fu dish of 'chrysanthemum tofu' requires the chef to cut a piece of tofu with criss-crossed, hair-thin knife edges, and it cannot be cut yet. It is difficult for ordinary people to do it without more than ten years of hard work. Liu Mang said again.

After chatting and waiting, after nearly an hour, the meatballs are finally coming out of the pot. Liu Mang took it out of the steamer and carefully placed it in the place specially set aside between the two dragons.

Finally, use the remaining soup in the bowl to hook a thin thickener on the stove and pour it evenly over the meatballs.

"Everyone, my 'Double Dragon Playing Pearl' is complete, please taste it!"

The cameraman immediately approached with the camera in his hand. In the steaming heat, the two wyverns seemed to have come to life, flapping and wandering through the clouds and mist, competing for a smooth and round 'Dragon Ball' in the middle.