In the resentment of the five eyes, Li Lao slowly put the dry fried beef river on the chopsticks into his mouth and chewed it lightly. Pen, fun, pavilion www. biquge。 info

"The wok's breath is pressing! The wok's breath is pressing!" Li Lao praised again and again, and the wrinkles on his old face were stretched.

The pho in the mouth is slightly springy, and the sauce poured down by the high-temperature stir-fry is perfectly wrapped on it, and the flavor is suitable.

The freshness of the bean sprouts, the spiciness of the garlic sprouts, and the gravy oozing from the beef are all perfectly combined with the Ushikawa to make this pho brilliant.

Li Lao finished admiring, and then picked up a piece of beef from the plate and put it in his mouth, his teeth just closed slightly, and the tender beef immediately popped open between his teeth and cheeks.

"It's so tender, young man, what kind of beef are you using?!" Li Lao couldn't help but exclaim again.

"Wagyu tenderloin. Liu Mang replied.

"I've eaten a lot of Wagyu beef tenderloin, but it's the first time I've eaten it without a trace of tendons and as tender as fish, how did you get it?"

"It's very simple, before this piece of beef is marinated, I first knead it vigorously with fine salt, so that although the appearance of the beef is intact, the tendons on the inside have been broken, and the oil in the pot can present an excellent taste. ”

"I see, an ordinary 'dry fried beef river' can make you fry so well, which shows its skills. If no one has seen you, just tasting this dish, I will definitely think that the person who fried this 'dry fried beef river' must be a master chef who has been cooking for decades. ”

"The judges have won the award. ”。

"Really? I'll try it too. Han Shao raised his face: "I hope you don't let me down!"

"Please!" Liu Mang smiled slightly.

Han Shaobai didn't eat beef and pho separately like Li Lao. Instead, a few rice noodles and a little bean sprouts and garlic sprouts are sandwiched, covered with a piece of beef and put in a spoon, and then put it in your mouth together.

As soon as Niu He entered the entrance, Han Shaobai and Li Lao, who are also chefs, had completely different feelings.

Li Lao could only distinguish the taste of Niu He, but Han Shaobai could understand the difficulty of the technique.

There are two biggest features of 'Dry Fried Beef River', one is the wok gas, and the other is the dry body.

Wok gas refers to the time when fried pho, the heat must be sufficient, so as to force out the flavor of meat and sauce.

Drying refers to the fact that when frying the cow, the oil should be put as little as possible, so that the mouth will not be greasy.

Generally speaking, a chef who can do one of the two is a master, and a chef who can do both at the same time can be called a master.

And Liu Mang's current 'dry fried beef river' not only achieves perfection in both of them, but even adds changes on the basis of these two.

In addition to its softness, the skin of the pho has a faint sense of crispiness and burnt aroma, which is the two sensations that add a different flavor to this 'dry fried beef river'.

"How much oil did you put in when you fried Niu He?" Han Shaobai swallowed Niu He in his mouth and couldn't help but ask.

"I didn't put oil, I just fried it dry. ”

"What? No oil, how is that possible?" Han Shaobai questioned a little.

"If you don't put oil, how can you make sure that the pho doesn't stick to the pan and is completely spread out?"

"Why is it impossible? As long as you move fast enough, you can do it. Liu Mang replied.

"Really?" Han Shaobai thought for a moment, he could also do it in this way, but that was the feeling he had cultivated over the years. And Liu Mang has only been able to cook for three years, which is really a bit unbelievable.

Han Shaobai had already determined in his heart that if Wang Yi's dish was not particularly outstanding, his vote would be ready to vote for Liu Mang.

When Han Shaobai and the others finished tasting Liu Mang's Niuhe, Wang Yi's 'Gonglan stewed sea cucumber' was also ready.

"Judges, please taste my 'Tribute Light Stewed Sea Cucumber'!" Wang Yi lifted the lid of the purple casserole, looking smug.

He is very satisfied with the completion of his dish, whether it is the heat or the ingredients, it is the most perfect he has ever made.

After soaking and stewing, the collagen in the sea cucumber in the purple casserole is completely separated by heat, and together with the same soft rake 'Gongdan' inside, it forms a rich soup.

Just by getting close and smelling it, the rich seafood flavor alone can be intoxicating.

Han Shaobai walked over, first picked up a glass of water and rinsed his mouth, and then took a little sea cucumber with chopsticks and put it in his mouth.

"How is it?Chef Han?Can my dish still get into your eyes?" Seeing that Han Shaobai was silent for a long time, Wang Yi asked.

"Not bad! Very good!" Unexpectedly, Han Shaobai just dropped this sentence coldly, and then turned around and left, making Wang Yi confused for a long time.

"Chef Han, what's going on?" Old Li was a little strange, and he hurriedly picked up a piece of sea cucumber and put it into his mouth.

The taste of sea cucumber is good, and after the tribute and light are stewed together, the soup of each other is fused together, and it is very delicious.

"It's just?" Old Li's brows also furrowed: "The taste of this sea cucumber seems to be a little wrong." ”

"That's right! It's fishy!" After tasting it carefully again, Li Lao suddenly understood.

This 'Tribute Stewed Sea Cucumber' is excellent in every way. But the only drawback, and the biggest failure, is that it has not completely removed its fishy smell.

It's fine when you first enter it, but after a few smacks in your mouth, the fishy smell is particularly noticeable.

It's like finding a piece of dog shit on a verdant meadow, which makes people uncomfortable.

No wonder Han Shaobai turned around and left, of course it was unpleasant to use such good ingredients to make such a dish.

"Master Wang, haven't you tasted this dish yourself?" asked Elder Li.

It stands to reason that it shouldn't be, who can make it to the finals without two brushes, how can they make such a low-level mistake?

When Wang Yi heard this, he knew that something must be wrong, so he picked up a piece and tasted it, and his face changed greatly.

"How can this be? What's wrong with the bottom?" Wang Yi thought left and right, and couldn't think of a reason for a long time.

"Boss, I haven't tasted sea cucumber and gongtan yet, why don't we try it?" asked Five Eyes.

"Wait a minute, the judges haven't tasted it. ”

"It's okay, let's try it. If the judges had one more chopstick, maybe we wouldn't have our share. ”

"Okay, I'm sorry for you. Liu Mang nodded and agreed.

Liu Mang walked over and saw him coming, Li Laoyi stuffed the chopsticks into his hand: "Young man, you came just in time, try this sea cucumber." ”

"What's wrong?" Liu Mang was a little strange, he picked up a piece of sea cucumber and put it in his mouth, and chewed it lightly twice.

"What is this?"

ps: "I had a bad cold during this time, and I had a splitting headache today before I held back one chapter, and I was not in the state at all, plus the two chapters I owed a few days ago, I still owe three chapters in total, okay, I'll pay it back as soon as possible." I'm sorry......