Li Mingqiao drained the liquid from the tail of the lobster, then wrapped it in a towel and twisted it all down. Pen ~ fun ~ pavilion www.biquge.info

After twisting it off, he used sharp scissors to cut off the hard shell of the lobster's tail, revealing the snow-white shrimp meat inside.

"Shrimp meat is not easy to make, its meat is particularly tender, and full of elasticity, which is a great test of a chef's control of the heat. ”

Although Liu Mang has never made this kind of lobster, he has made river shrimp, crayfish and other shrimps.

The chef is well-versed in this profession, so if he comes to cook this big lobster now, he may not be weaker than Li Mingqiao.

"Hey, it's kind of interesting, can't he make sashimi? ”

Li Ruonan asked strangely when he saw Li Mingqiao slicing the shrimp into thin slices, leaning on the flower knife, and directly placing the plate.

Sashimi is also known as sashimi, sashimi, sashimi. This is a dish in which fresh fish and shellfish are cut into slices and eaten directly with seasonings.

It originated in China, was a common fish dish in ancient China, and is popular today in places such as the Korean Peninsula.

"No, the slices of sashimi should be cut very thin, so that the mouth can be tender without losing the chewiness. Li Mingqiao's current lobster meat slices are much thicker than the meat slices he usually uses when eating sashimi, and he is also marked with a wheat ear flower knife, which should have ulterior motives. Liu Mang said after taking a closer look.

He Donglin of Minghuangxuan, the bird's nest here has also been soaked in water, ready to be distributed.

He took a cantaloupe, made a hole in its head, and carved it with a knife.

"Originally, it was a cooking method such as a winter melon cup, which is not unusual, but the winter melon was replaced with cantaloupe, which is to increase the sweetness of the bird's nest. Li Ruonan guessed.

Winter melon cup is a traditional famous dish of the Han nationality in Guangdong and Shanghai. Use the winter melon as a container for the filling, steam it and eat it.

This "container" is edible, and the soup has the fragrance of winter melon and the taste of the filling in the flesh of the winter melon, which sets off each other.

"Bird's nest is very delicate and only suitable as a dessert, and if it goes well with the sweetness of the fruit, it is also a good way to do it if it is handled properly. ”

Bird's nest Liu Mang has done, the general practice is to soak the bird's nest with water, open it, pick out the impurities and feathers inside, and then put it in a stew pot and steam it in a steamer.

But there is a big taboo in cooking bird's nest, it can't be boiled directly in water, it can only be heated through water, otherwise it will melt into even dried shrimp.

As a common dessert, it does not have any flavor in itself, so the value of bird's nest only lies in the nutrients it contains.

In the eyes of some chefs, this is completely chicken ribs, not a very good ingredient, and will affect their own performance.

After about 30 minutes of intense preparation, Li Mingqiao and He Donglin's dishes have begun to take shape.

Li Mingqiao's lobster has been cooked, the lobster head is cooked, after modification, made into a dragon head shape, placed in a porcelain plate with a diameter of more than one meter, and the lobster meat is treated as dragon scales, connected piece by piece, made into a dragon body.

He Donglin's cantaloupe has also been carved, through the large LCD screen on the wall, you can clearly see the plum, orchid, bamboo, chrysanthemum carved on the cantaloupe, and some maids with makeup, lifelike, quite skilled.

"Yes, if this He Donglin is not a chef, he is also good at jade carving. Liu Mang couldn't help but admire.

"Haha, this He Donglin was originally born in carving, and he only changed his career to become a chef when he was in his 30s. Li Ruonan smiled.

"Oh, he only started to learn to cook in his 30s? This He Donglin doesn't look like he is 50 years old now, right? If he can reach the finals of the Chef God Competition in more than 10 years, then he must have extraordinary talent. ”

"No matter how talented you are, you can't compare to you, if the people here know that you have only been cooking for 3 years, they will definitely scare out a mouthful of big teeth. Li Ruonan glanced at Liu Mang.

The soup cup containing the bird's nest has been prepared, He Donglin put the bird's nest into the carved container, added the prepared broth, and began to steam it.

Li Mingqiao's 'Dragon Walks the World' was also plated, and he chopped the shrimp meat and the shrimp yellow from the lobster's head, minced it, and then added the broth to the stove to make a thick sauce.

"What is he going to do? Pour the sauce directly over the raw shrimp meat? Can the lobster made by this method be delicious?" Li Ruonan became more and more puzzled.

"I've guessed what he's going to do. ”

"Huh, what is the method?" asked Li Ruonan.

"Think about what is one of the steps when making steamed fish. Liu Mang smiled.

"Steamed fish?" Li Ruonan was puzzled, thought about it, and suddenly realized: "You mean, after he poured the sauce on the shrimp meat, he would pour hot oil, right?"

"That's right, the key to this dish is to keep the shrimp out of the heat and rely entirely on the temperature of the hot oil to cook the thinly sliced shrimp. Liu Mang nodded.

"This method can make the shrimp meat quickly and thoroughly, and at the same time, it can also retain the tenderness of the meat to the greatest extent, making the shrimp meat sweet and refreshing. ”

"No wonder he prepares the plate in advance, but in this way, can the shrimp really be cooked? Although the temperature of the hot oil is very high, it also takes a process to cook the shrimp meat, and this time it is poured and it will cool down quickly. Li Ruonan was very skeptical.

"It's okay, his shrimp meat is very thinly sliced, and there is a flower knife on it, and as soon as the hot oil is poured on it, it will quickly deform immediately. I look at the visual effect of this dish, and it will not be shown until the moment it is finished, which is absolutely shocking. ”

"Really, then are you optimistic about this Li Mingqiao?"

"At present, it seems that yes, it depends on He Donglin on the other side, whether he can surpass him in the taste of the dishes and other places. ”

Similar to Liu Mang's expectations, as soon as Li Mingqiao mixed the sauce prepared with shrimp meat and shrimp yellow, he immediately rang the bell and announced that his dish was finished.

"Is he in a hurry?"

"Don't worry, his dish is missing the last process, although it doesn't add points to completing it early, it is still useful when the two dishes are not equal, and it can make the judges tilt aside. Li Ruonan explained.

"Okay, Mr. Li Mingqiao from Dongyue Building will finish the dish first, please taste it first. Yang Yan raised the microphone and said.

"Mr. Li Mingqiao, is your dish really finished? How can I see that the shrimp meat is still raw? Could it be that you are making sashimi?" the personable Han Shaobai stood up and asked.

"Of course not! There is still one last process left!" Li Mingqiao beckoned: "Please trouble the photographer to give me a dish, let's take a close-up shot." ”

The camera pulled over, Li Mingqiao smiled, took the pot of hot oil held by the assistant, and poured it with a frying spoon.

"Shhh

"How is this possible?!"

ps: Today's second chapter, there should be another chapter, but I drank too much, so I'm not sure, but I'll definitely make up for it.