Over time, one after another magnolia flowers carved from tofu appeared in glass tanks.

"It's beautiful! How many years of practice has it took!"

"At first, I thought it was amazing to watch the French chef cook, but now when I see our chef's cooking, it's just weak in comparison. ”

Liu Mang ignored the audience's comments and admiration, but concentrated on carving the tofu in his hand, without even raising his eyelids.

He did not take out the carved magnolia flower, but let it float in the water.

"Well, that's pretty much enough. When the nineteenth flower was carved, Liu Mang stopped.

"Master Liu Mang, is this carved tofu to be used for cooking or for plating?" After seeing Liu Mang pull a towel to wipe his hands, Andy, who was watching intently, hurriedly handed over the microphone.

"Cooking. Liu Mang replied.

"And how long did it take you to practice tofu carving?" asked Andy again.

"Three years. Liu Mang replied, took a thin-eyed net pocket next to the water tank, and prepared to scoop the tofu in the tank into the net pocket.

"It's only been three years? Looks like I can too. Bassard on the side thought to himself.

But what Basad didn't know was that Liu Mang's hard work in the past three years was completely worth the eight or ten years of others. And this is something that he can only do because he has a great talent.

Liu Mang's action of scooping up the tofu was very gentle, as gentle as a strand of hair brushing his lover's face.

No way, don't look at these magnolia flowers carved with tofu in the water, but as long as they leave the water, without the buoyancy of the water, the petals that are already weak and lack toughness will easily shatter, so you have to be careful and careful.

After scooping all the carved tofu magnolia flowers into the net pocket, Liu Mang walked to the stove and placed the net bag on the shelf, allowing it to drain naturally.

"Still want to fry?" Lin Xiao sighed again when he saw Liu Mang pouring most of the pot of olive oil into the pot.

Liu Mang's current approach, he is becoming more and more incomprehensible. Now that you have carved tofu flowers, the best choice should be to soak them in the consommé and let the tofu absorb the flavor of the broth before serving. Isn't it too much to fry it in oil the last time?

In addition, the petals carved by tofu are so delicate that they will break if you are not careful, and in such a live broadcast, any failure will become a laughing stock, and the risk is too great.

By the time the tofu in the net pocket was drained, the olive oil in the pot was already slightly hot.

Liu Mang put his palm on the top of the oil pan to feel the temperature of the olive oil at the moment.

"Well, just right. Liu Mang nodded, took a pair of chopsticks, put the net pocket against the oil pot, and carefully dialed the tofu magnolia flowers inside into the oil pot.

"It's so stressful!" After seeing that all the tofu magnolia flowers were transferred to the oil pot intact, Liu Mang breathed a long sigh of relief.

This time it is indeed a bit big, He Donglin's 'chrysanthemum tofu' Liu Mang has only seen it once, and he has not made it beforehand, today he is the first time to do it, and he can't help but be a little rusty.

Besides, he didn't simply copy He Donglin's dishes, but added his own imagination and improvements, which invisibly increased the difficulty.

The temperature in the oil pan is not high, and the tofu does not make much noise after putting it in, only fine bubbles slowly rise from the bottom of the oil pan.

Liu Mang leaned down, held his hand on the switch of the stove, and stared nervously at the flame at the bottom of the pot.

How to control the oil temperature and let the olive oil set the carved tofu is the biggest difficulty in this dish.

If the oil temperature is too high, the bulging bubbles will quickly destroy the shape of the tofu flower, and if the oil temperature is too low, it will not be effective at all.

Only by increasing the oil temperature step by step like 'moisturizing things silently' can it be possible to preserve the magnolia flowers carved from tofu intact.

This tests the chef's eyesight and extreme grasp of the oil temperature, which can be described as 'freezing three feet is not a day's cold'.

"Okay, 50 degrees higher. When Liu Mang saw that the magnolia petals in the pot were gradually turning white, his fingers rotated the stove switch by a scale.

The flame at the bottom of the pot increased, and the oil temperature quickly rose, and now you can hear the sound of hot oil and tofu touching each other.

After seeing that the oil temperature in the pot had stabilized, Liu Mang wiped the beads of sweat oozing from the corners of his forehead, started another pot on the stove, put in half a pot of clear soup, added a little salt, pepper, and a handful of Longjing tea leaves before Ming, and boiled it on high heat.

The existing clear soup in the program group should be prepared for other contestants.

Liu Mang had already tried the taste before starting, and it was made from beef bones and tendons. Although it is not as good as the top soup he personally hangs, it is not bad.

After the soup in the pot was soaked in Longjing tea leaves and turned pale green, Liu Mang scooped up a little with a frying spoon to taste the taste, and then dripped in a few drops of wild acacia honey.

The soup here was simmering in the pot, Liu Mang walked to the pot where the magnolia tofu was fried, touched it lightly with chopsticks, and then twisted the heat violently.

The olive oil in the pot was stirred by the flames, which immediately raised the temperature, and the color of the magnolia flowers quickly changed from white to golden.

"It's over! Lao Liu, he's too anxious!" When the photographer's lens turned to the oil pot, Lin Xiao, who had been staring at the big screen on the wall, screamed in pain.

The magnolia flowers carved from the tofu in the pot have changed shape, and all the petals have curled up into a cocoon-like mass.

"What's wrong?" asked Five-Eyes quickly.

"Didn't you see it, Lao Liu's fire is too big, and the tofu petals have been blown up, and they are all destroyed!" Lin Xiao said in a dejected manner.

"Huh?

"It's not possible to redo it now. Only wait to see how it tastes, fortunately when carved just now is amazing enough, should be able to save a lot of impression points. ”

Lin Xiao and Wuyan were so anxious that they only jumped off the stage, but Liu Mang on the stage did not have the slightest nervousness.

He slowly scooped up the overfried tofu dough from the oil pot, shook his hands, shook off the excess oil, and then walked to the root carving he had just carved.

"It's strange? How could Lao Liu make such a low-level mistake? Seeing that he was about to succeed, he ended up falling short?" Lin Xiao said in surprise.

Next, Liu Mang used chopsticks to pick up the tofu dough and placed it on top of the food carving.

Only then did the audience discover that the pitted round holes on the original root carving were deliberately left by Liu Mang, just enough to put the tofu ball on it so that it would not fall.

The tofu balls were placed on the food sculpture carved by the pumpkin, Liu Mang took a few steps back and looked at it, and carefully adjusted the position.

"Lao Liu did it on purpose?" Lin Xiao frowned: "But...... So what's the use of soup?"

After all this was done, Liu Mang took a tin kettle, walked to the stove, poured the soup in the pot into the kettle, and carried it to the table.

The food eagle is placed on the plate, and the tofu ball is placed on the food eagle, like a dead tree root before the flower has opened, giving people a cold and desolate feeling.

Lin Xiao looked at the food eagle, then at the kettle in Liu Mang's hand, suddenly slapped his head, and couldn't help but shout: "I understand! Old Liu, you are really a genius!"