"Bang bang. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ。。 Li Ruonan took the lead and applauded.

Warm applause echoed in the hall, and everyone looked at Liu Mang with deep admiration in their eyes - it turned out that the dish could still do this.

"Chef Liu Mang, I take the liberty of asking, how do you make this kind of bitter and then sweet taste?" The fat chef was very apprehensive, because these tips are generally the secret of the chef.

Hearing the fat chef's question, the people around him pricked up their ears, and everyone was curious about what was going on.

"It's very simple, if the syrup is boiled in the pot for too long, it will be bitter, and this from sweet to bitter has a critical point, grasp this critical point, and then add ingredients will produce such an effect, just practice a few more times. Surprisingly, Liu Mang generously disclosed this trick.

"And how long is this tipping point?"

"Well, maybe four to five seconds. Liu Mang thought for a while: "The time is very short, so the movements of the hands should be fast, once this time is over, the taste will only be bitter, not sweet." ”

"Ahh

What everyone didn't expect was that Liu Mang also sighed in his heart at the moment, in today's competition, this fat chef really lost too unjustly!

He is not good at anything else, he has to compare the basic skills of the chef with Liu Mang, if he casually cooks a relatively unpopular dish, Liu Mang will definitely not be able to do it. Because his knowledge is actually very limited, not only have he never eaten some dishes, but he has never even seen them.

It's like shark fin and abalone, two ingredients that the public likes to be expensive and delicious, but they were still eaten a few times when he was a child, and his grandfather was still alive, and he has long forgotten what they tasted.

Chefs are no different than other professions, without recipes, without knowing the taste of a dish itself, you can't replicate it, let alone surpass it.

It may be that this fat chef thinks that the person who can be poached by Li Ruonan and valued so much will definitely not be a hillbilly who has never seen the world.

Seeing that he is young, I feel that it is much easier to win by relying on the basic skills he has practiced for many years. Unexpectedly, he just hit Liu Mang's advantage.

The basic skills of cutting vegetables and controlling oil have nothing to do with talent and secrets, the only requirement is hard practice!

"Well? You have no objection to my proposal. Li Ruonan's face was a little proud.

Anyone who finds a pearl from a pile of sand will have the same expression as hers.

"I have no opinion. If you lose, you lose, and you are willing to gamble and lose. The fat chef nodded.

"Neither do we. Except for that Gu Feng who picked up his hand and snorted coldly, the others had no opinion.

"Wait, I don't agree!, I'm not interested in you as a ministerial candidate, I still prefer to be free. ”

"That's not good, Mr. Liu Mang, don't forget, you just signed the contract, and there is a clause in the contract that you must obey the leader's arrangement!" Li Ruonan said with some domineering attitude when he heard this.

"So, come here. Liu Mang beckoned Li Ruonan to the corner of the hall.

"You don't really think a contract is going to tie me down, do you? I'm just here to work, not to get rich! And even if I want to get rich, I'll have to pick a young one. ”

"You... You !!" heard Liu Mang say that she was old, which violated Li Ruonan's taboo, and he was so angry that he stammered a little.

That's right, she is two years older than Liu Mang, but she is only twenty-four, right?

She was about to refute, but Liu Mang continued: "You want the recipe for my brine, right? I'll give it to you, as a reward in exchange for a place." Also, if you want to ask me for help in the future, I can promise you three more shots. ”

After speaking, Liu Mang ignored Li Ruonan, who was thundering behind him, and turned around and left.

Walking out of the building, Liu Mang stepped on his bicycle and rushed home, the herring king had already arrived, and it was time to prepare to upgrade the space.

He really has no interest in the position arranged by Li Ruonan, if it weren't for the quota in the competition, he would have left long ago. With the magical kitchen space and treasure book, he believes that he can go far without anyone's help.

Back at home, Wuyan had already bought the herring back, and Liu Mang was going to take the small one to practice first, and then prepare to complete the dish of the space reward.

"Boss, how's it going? That woman didn't have any bad intentions against you, did she?" said Five-Eyed with a hippie smile.

"Come, come on, what about the herring I bought? I'm going to start cooking. ”

"Really, boss, are you ready to show off your skills? and you're going to have a good fortune today!" Five-Eyes happily dragged the tank containing the herring over.

"This herring is not big. Liu Mang frowned, grabbed a herring fish, this fish is only ten catties, and I don't know if the fish liver is big enough to cook.

"Boss, this is the biggest bazaar, no matter how big it is, we have to wait. ”

"Forget it, this is all practice, make do with it. ”。

Herring bald lung is a classic Shanghai dish, which is characterized by golden color, delicious taste, fat but not greasy.

The difficulty of this dish lies in the ingredients. In the past, when the water quality of the Yangtze River basin was not destroyed and fishing was still prevalent, of course, there was no problem with the ingredients, and the chefs at that time used more than 30 catties of herring into the dishes.

Now, except for the reservoir that has not dried up for a long time, it is difficult to find big fish in other places. Because of the scarcity of ingredients, there are fewer and fewer chefs who can make this dish, and it is almost lost.

Liu Mang grabbed a herring from the tank, put it on a cutting board, and cut it down along its gills with a kitchen knife, cutting off the central nervous system of the fish's head.

With just one slash, the big fish immediately stopped moving, and a stream of red-black blood flowed out from the cheeks of the fish's head.

Sometimes, it's the small details that can tell if the chef is professional or not. In many places, some chefs throw fish to the ground and disembowel it when they fall unconscious, but this method is very wrong.

Fish, like chickens and ducks, also have blood in their bodies, so if they are disemboweled, if they are not bled out, the blood will remain in the meat and internal organs, affecting the taste of the dish.

Especially when steaming, ordinary diners can't taste it, but some old gluttons will immediately know that the chef's level is only half-baked.

"Ah, Boss, why don't you go to the scales?

"There's no need, I only need the liver of herring in this dish, and the rest of the fish meat is not included in the dish. ”

"Ah, what a waste, why don't you return the whole hot pot later, I'll go buy some beer, and let's blow a few bottles." ”

"It's okay, you can help me remove the scales, and if you can't finish eating, you can take them home and give them to your uncle and aunt to eat. Liu Mang nodded.

Soon, more than a dozen large herring were processed, but the liver taken out was only a small pot, which could probably make three dishes.

Liu Mang wiped the sweat from his forehead, recalled the recipe of this dish in the Kitchen God Treasure Book, cut the condiments, put the wok on the stove, and prepared to cook it with his hands.

ps: Thank you for the recommendation vote of Zhou Fatzi,,,,