The bottom soup in the bucket on the stove has already bubbled up with fine fish bubbles, which means that it is ready to be filtered. Pen, fun, pavilion www. biquge。 info

Liu Mang scooped out a little fresh soup from the pot, poured it into the minced meat filling respectively, and stirred it into a paste.

Then slowly pour the mushy chicken puree into the base broth and gently push it in the same direction.

At this time, the fresh soup appears a wonderful landscape, and the impurities in the soup are scrambling to adsorb on the minced meat.

This method of filtering the clear soup is an original invention of Chinese chefs, and it skillfully uses physical principles to remove impurities while adding umami to the soup.

However, this method of absorbing impurities in the soup is a manual work, because the temperature of the soup in the bucket is not particularly high, and it is in a state of being about to open.

The poured chicken batter takes a long time to cook, and during this time, someone needs to constantly stir it in a bucket to achieve the effect.

"Little Five, wipe the sweat!" Liu Mang's forehead soon oozed fine beads of sweat.

The stir-fry spoon used to stir the soup is specially made and has a long handle that can reach the bottom of the bucket at once.

But the weight is also much heavier than the ordinary frying spoon, and it must be held with both hands, which consumes people's physical strength under long-term stirring.

"Okay!" Wuyan quickly took a clean towel and helped Liu Mang wipe the sweat off his forehead.

"Come on! Liu Mang!" Li Ruonan, who was sitting in the audience, stared at the big screen on the wall tightly, secretly cheering in his heart.

As for Luo Badao over there, after a period of intense and busy at the beginning, he is now idle.

Put all the processed ingredients into the wine jar, then seal with lotus leaves, seal and cover, and then simmer slowly over a charcoal fire.

Nowadays, some hotels advertise how fragrant their dishes are, which is indeed a little less subtle than 'Buddha jumping over the wall'.

The real 'Buddha jumping over the wall' in the simmering process, almost no fragrance comes out, but when simmering into the open altar, only need to slightly lift the lotus leaf, there is a wine fragrance, straight into the heart and spleen.

The soup is thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, the fragrance floats in all directions, rotten but not rotten, and the taste is endless.

"Today's two dishes are a bit waiting!" Han Shaobai snorted, picked up the purple clay pot on the table and took a sip.

"The real delicacy can stand the wait!" Tan Shi smiled.

"Besides, watching these two top chefs cook is like watching a competition between peerless masters. The competition is not swordsmanship, not fists and feet, but internal strength! On the surface, it seems to be calm, but in fact, the waves are turbulent in secret. ”

"Well, that's right!" Han Shaobai nodded: "Outsiders look at the excitement, insiders look at the door!" Those viewers may feel a little boring, far less than the hot fire on the stove, and the quick knife cutting meat is exciting. But in the eyes of those of us, this is the real cooking skill, which no longer depends on our own hands and eyes, but on years of experience and understanding of the art of cooking. ”

"Speaking of experience, I have to say again, this Liu Mang is simply a freak! You say that the chef mainly relies on experience, but how long has he only learned to cook? He can actually make 'boiling water cabbage', such the top kung fu dish!"

"No way, there are always some geniuses in this world!" Han Shaobai was a little helpless: "Fortunately, there are not many of these people, otherwise why would they come to eat for our old guys!"

The judges were talking about it, and the audience in the audience was also talking.

And what they discussed was mainly about this long-awaited competition, which was much less exciting than usual.

The chubby Luo was like a fool, sitting on the bench and guarding a small charcoal stove.

And the young Liu Mang kept stirring the soup in the bucket with a frying spoon, and he had been stirring for almost an hour, and there was no sign of stopping.

There is no display of divine sword skills, no rise between the flames of the stove, not even a trace of smoke and fire, it is simply drowsy.

"Do you say that the bigger the dish, the more boring the method?" asked one viewer who couldn't help but ask his companion.

"The more difficult the cooking, the more time it takes. Next to him, a bespectacled companion came back pretending to be very knowledgeable.

At this time, Liu Mang finally stopped stirring, and he scooped up the chicken puree, which had already floated in the bucket of noodle soup and had become a thin patty, and threw it directly into a large basin.

"Wow! It's finally done! Now let's start cooking!" the audience member stood up excitedly.

"Yes, I've been watching the soup bucket for an hour, and I'm not feeling well!" said the man with glasses.

But before he finished his words, he almost slammed into the back of the chair in front of him!

Because Liu Mang then poured another pot of beef paste into the soup bucket and stirred it leisurely again!

"I'm dizzy! I'm here to see a cooking competition! I'm not here to make a soup bucket!" the man in glasses wailed.

There was more than one audience with the same idea as him, and when he saw Liu Mang start stirring up the soup bucket again, a frustrated grief sounded in the audience.

"You're in a hurry, but the more delicious it is, the more careful and meticulous work the chefs have to put in. You can think about it, after these boring processes, how delicious is the 'boiling water cabbage' made by Mr. Liu Mang?"

Her words were very reasonable, and the audience's sense of anticipation was aroused, and the complaints in the audience were much quieter.

And Luo Badao over there also came back to his senses from a state similar to zazen.

He stretched out his index finger, like a dragonfly dotting water, little by little on the already hot wine jar, and left it with a touch.

"Huh, what is he doing here?" a judge couldn't help but ask Han Shaobai next to him.

"Oh, it's a way to test the heat, because all the ingredients are packed in a sealed jar. You can't see the current state of the dish with your naked eye and nose, but you can roughly test it out by tapping the wall with your fingers. Han Shaobai replied.

"Scared!So amazing?!" The judge looked surprised: "This is too mysterious!"

"Not at all!" Han Shaobai laughed.

"To make such a top-notch dish, it is not enough to rely on craftsmanship, it also depends on the experience of the chef! After practicing countless times, you can feel the changes of the ingredients in the wine jar through the touch of your fingertips!"

After about an hour, the beef filling in the soup bucket finally condensed into a large patty.

Liu Mang scooped it out and instructed Wuyan to take the cabbage sum and prepare for the last few processes of this 'boiling water cabbage'. (To be continued.) )