"Lao Liu, have you forgotten one thing, 'Fragrant Fried Clouds' uses green tea, but there is no one here. Walking to the area where the ingredients were selected, Lin Xiao asked.

"I've thought about this for a long time. Green tea doesn't work, let's use black tea. Liu Mang took a jar of Indian Assam black tea from the shelf.

"Foreigners drink less green tea, but black tea is more in line with their taste. ”

"Okay, so what other ingredients do you need?"

"Shrimp, eggs, pine nuts......" Liu Mang counted with his fingers: "By the way, you still need to use lard, if not, temporarily use fatty meat to refine some." ”

"Okay. After Liu Mang's order, everyone began to get busy.

"Mr. Mark, what are we going to do this time?"

"Prepare fresh asparagus, bacon and foie gras ......for me," Mark Boris instructed his men one by one.

"It's a win!" Mark Boris clenched his fist.

The reason why he is so confident is not for nothing. Few people know that Mark Boris was born into a family of artists. His father was a well-known art collector, while his mother was a well-known modernist painter.

Although Mark Boris did not inherit his parents' artistic talent, he grew up in such a family, and naturally had a higher appreciation for art than ordinary people.

Moreover, his parents deliberately let him train him as an artist since he was a child, and Monet's masterpiece Boris has copied countless times, every detail, every stroke and tone are familiar by heart, it is no exaggeration to say that no one is more qualified than him to reproduce this "Sunrise Impression" in the form of dishes.

"Lao Liu, I didn't find the prawns, only this, do you think it's okay?" Lin Xiao asked, holding two Boston lobsters in his hands.

"Aren't there any prawns?" Liu Mang frowned: "Forget it, I'll try to fry it first and readjust the ratio of egg whites and shrimp meat." ”

Prawns generally refer to green prawns, river prawns, prawns, etc. They are small in size, but their flesh is light and elastic. Boston lobsters belong to the lobster family, which is large in size, but the meat quality is more chai than that of prawns.

"Master Liu, how do you need to arrange the plate, and what kind of food carving do you use as accessories?" He Donglin took out his carving knife and asked.

"Lao He, this time the dishes don't need to be plated. You can help me get a glass disc to hold the dishes. Liu Mang thought about it and replied.

"Ah, don't you need to put it on the plate?" He Donglin was stunned.

If you don't put it on the plate and adjust the shape of the dish, then what will show the picture?

He Donglin had long thought that he had just seen a large piece of chocolate in the area where the ingredients were placed, and he was going to use the chocolate to carve some Western-style buildings for plating.

Although he had never carved chocolate before, He Donglin believed that with his skills, he would definitely be able to do it easily.

"No, for this dish, any plating is superfluous. ”

"Okay. He Donglin nodded and went to find the plate.

A man's talent can not only attract women, but also attract men, even if it is an old man like He Donglin.

An arrogant person like He Donglin, I don't know when he has already let go of his figure and chose to believe in Liu Mang unconditionally from the bottom of his heart.

"Chef, I brought the eggs, and I picked them carefully. Shan Jian held a basket of eggs in her hand and put it on the board.

"Okay, Brother Lin, you come and take out the meat from the tail of the lobster and chop it into minced meat. Little Jane, you help me separate the whites of the eggs. ”

"Okay. After the order, Liu Mang opened the jar of black tea, took out some black tea from it, and sent it to his nose to sniff.

"Not bad!" The nose is full of strong malt aromas, which makes people feel refreshed.

Although there are not many types of ingredients prepared by the organizing committee, the quality is absolutely impeccable, as long as there are any, all of them are the best of the best.

Boil a pot of boiling water, wait for the water temperature to drop slightly, about 95 to 97 degrees, Liu Mang took some tea leaves and brewed them. When the color of the tea turns completely red and the tea aroma is precipitated, the tea leaves are filtered clean with a metal strainer.

Originally, this 'fragrant fried cloud' was to add fresh green tea leaves, but after this period of experience, Liu Mang has the ability to improve even the recipes produced by the Kitchen God Space.

"Chef, give. The tea was ready, and the egg whites were separated, Liu Mang took it and stirred it vigorously in one direction with chopsticks.

Compared with Liu Mang's relaxed freehand on his side, Mark Boris and his assistants are busy on the other side.

"It's the wrong color, it's been stir-fried for too long, how did I teach you? Seeing the asparagus brought by the assistant, Mark Boris's face instantly turned bad.

I have to be nervous, Monet's painting mainly relies on the light and shade of color to show the scene of sunrise, which is slightly wrong, and it is 108,000 miles away from the original appearance.

"What are they doing? They don't want to copy this picture by plating, right? Can you still eat the dishes you make?" Seeing Mark Boris take the various vegetables handed over by his assistant, re-cut them into thin strips, and carefully arrange them, Lin Xiao, who was idle and bored next to him, said in surprise.

"It doesn't matter if it's delicious or not, I think today's topic is to test the player's ability to set the plate. Shan Jian replied.

"Definitely not!" He Donglin shook his head: "The presentation of the dishes is important, but the taste is the fundamental. Of course, those foreigners may think so. ”

"The chef's 'Fried Clouds' and the painting don't look like it at all. Jane began to worry.

The 'fragrant fried clouds' that Liu Mang did upstairs last time had a fluffy appearance, snow-white like cotton, and a very beautiful appearance, but it didn't seem to have anything to do with this painting. Others paint the sunrise, not the white clouds in the sky.

"Don't worry, Lao Liu hasn't surprised us once, he must have a reason for choosing this dish. ”

"Well, the chef will definitely win, and this time is no exception. ”

After Liu Mang's continuous beating, the egg whites have become as white as milk, and the chopsticks can stand up.

Add Lin Xiao's minced shrimp mimi, sprinkle in a little chopped pine nuts and lard, Liu Mang add some salt and pepper to taste, and then start to whip.

In the process of making the whole dish, this process is the most important, and there can be no sloppiness at all. This is the key to the formation of the dish.

"Chef, do you want you to take a break, I'll help you fight?" After seeing Liu Mang stirring for almost half an hour, fine beads of sweat oozing from his forehead, Shan Jian stepped forward and asked.

"No, right away. Liu Mangti slipped up the chopsticks, looked at the egg liquid sticking on the tips of the chopsticks, picked up the black tea brewed on the table, and added it slowly.

"Help me put oil in the pan, I'm going to start frying. ”