"Lao Liu, the ingredients have been chosen, what are we going to cook?"

"Do you want to have a fresh fish and sheep?" Liu Mang carefully examined the ingredients he got back, and thought for a long time before he came up with a sentence.

"Fish and mutton are fresh, but we don't have any fish! Besides, this mutton is not suitable for cooking. Lin Xiao was surprised.

He had just taken a fancy to a sea bass on the ingredient table, but Barbara had already taken it first, and only took back a box of crimson salmon caviar. There is mutton, but it is all lamb belly meat, and the mutton in the fresh fish and sheep is pure lean meat.

'Fish and Sheep Fresh' is rumored to have been created by Peng Zu, the originator of the chef. The general practice is to chop the lean meat of the mutton into pieces, stuff it into the belly of the fish and cook it together, the fish that comes out of the roast, the bones are crispy and the meat is rotten, not fishy or fatty, the fish soup is delicious, the mutton is fragrant, and the flavor is extremely unique.

"There's this. Liu Mang walked to the table, scooped up a little caviar with a small spoon and put it in his mouth to taste it.

"Well, this caviar is salted, which is just enough to make up for our lack of salt. ”

"Lao Liu, you are the leader, you can do what you say. ”

"Isn't the fish and sheep fresh hiding the mutton in the belly of the fish, can we do the other way around, and hide the roe in the mutton?"

"You mean mincing lamb into a puree and wrapping it in fish roe before cooking?"

"That's right. ”

"Okay, what about plating, do you need to use food carving?" He Donglin asked.

"Yes, Lao He. Your food eagle is crucial. ”

"Master Liu, what's the theme?"

"Subject?, you make me think. Liu Mang touched his chin and walked around the table, thinking quietly.

"Actually, before I came, I was already in a dilemma. In the end, should we cater to the aesthetics and tastes of these foreigners, or should we insist on ourselves and respect our nation's own things? Today is the first game, and the opponent is not too strong, so let's take a gamble. ”

"How to bet?"

"Look at how much foreigners can understand our traditional Chinese culture. ”

"Well, that's how it should be. He Donglin and Lin Xiao both agreed.

"And today's plating?"

"My family washes the inkstone pond tree, and the flowers bloom with light ink marks. Don't let people praise the color, only leave the air full of goodness. ”

"Plum blossoms?"

Since ancient times, the plum blossom has been one of the four gentlemen who expressed people's attitude towards life and did not flatter the world. Moreover, the color of today's caviar is crimson, which is very similar to the color of plum blossoms. ”

"Okay, leave the plum blossom branch to me. He Donglin nodded, immediately took out his carving knife, and picked up a long green-skinned pumpkin from the table.

"Then I'll carve the leaves and other scenery, and Lao Liu is responsible for cooking. Lin Xiao said.

"Chef, what about me?" Seeing that he didn't seem to have his own share in cooking, he was in a hurry.

"Of course you can't be idle, you have to rely on you to help me beat the mutton, you brought those two hammer knives, right?" Liu Mang said with a smile.

"Brought it. Shan Jian opened the toolbox and took out the square iron rod that he used to use to beat Chaoshan beef balls.

"This piece of mutton has to be repaired, and the ratio of fat and lean is not quite right. Liu Mang stretched out his hand and pressed it on the lamb brisket on the plate.

This piece of lamb brisket is half fat and half lean, covered with a thick layer of fat. Of course, it is delicious to use it for cutting and roasting, but it can be used to make meatballs, but it is a little fatter.

Liu Mang took his kitchen knife, put it flat and removed a layer of mutton fat, and carefully estimated it, then nodded with satisfaction.

"Okay, take it and hammer it into a meat puree, just like you make beef balls, the more tender the meat, the better. ”

"Okay!" Shan Jian responded happily, rolled up her sleeves and immediately got busy.

"The lamb is a bit greasy. Add some onion to reconcile it to relieve greasy and fishy. After the order, Liu Mang himself began to do it.

He peeled off the outermost layers of the onion, leaving only the most tender part in the center, and chopped it finely.

Seeing that Liu Mang only kept the onion heart, and the rest was thrown into the trash can by him, Barbara and the others, who were cooking in the opposite area, obviously showed a complaining look.

"Chef Barbara, if only we had picked up the onions first. On the Indian side, a chef peeling garlic said.

"It doesn't matter, although my 'Chicken Masala Curry' dish will be a little less flavorful without onions, but I will make up for it in other ways and will definitely impress the discerning judges. ”

Barbara's 'Masala Chicken Curry' is a traditional Indian dish. Its taste is medium-spicy, with a slight sweetness, and it is usually eaten with long-grain rice.

Barbara first studied Indian cuisine, but then went to Italy to study Italian cuisine for ten years.

After returning to China, he took the lead in refining the dish, reducing the spiciness and pairing it with butter soybeans called 'dari', and then wrapping the finished chicken in traditional chapats to make a dish that suits the taste of Westerners.

The revamped 'Masala Chicken Curry' was well received by the Indian elite and established Barbara's status as the culinary god of India.

Today, Barbara took this dish to take the lead, one because of the right ingredients, and the other reason he also wanted to get off to a good start. Especially in the presence of Paul Bocuse, who has been a fan since he was a chef.

"What is this Chinese girl doing?" Seeing Shan Jian's body squatting slightly, tapping the mutton on the cutting board, the judges sitting in the audience all made a noise.

"It's a beautiful gesture, it's like dancing!" praised a female judge with a white velvet mask on her face.

With the body shaking brought by the percussion, the long hair tied into a ponytail swayed gently on the back, and the hands seemed to carry a peculiar rhythm, and the heavy iron rod fell rhythmically, smashing heavily on the cutting board, making a 'dong dong' sound like a drumbeat.

Fine beads of sweat oozed from Shan Jian's forehead, which were clearly displayed on the big screen above the stage under the lens specially given by the photographer. Coupled with her closed lips and a pious expression, she attracted the attention of most people in the hall.

"Her dress is so beautiful, I really want to buy one. Another female judge said.

"yes, yes, I want it too. ”

In the face of these discussions, Shan Jian didn't hear them at all, and now she only muttered in her heart: "You must do a good job!

What Lin Xiao said just now is very right, once he gets busy, how can he care about anything else?

"Father, who says a woman can't be a chef? Look, today I'm already cooking on the highest stage of cooking in the world. ”

Not only Shan Jian, He Donglin's expression was also very focused, and even Lin Xiao, who had always been giggling, became extremely serious, and carefully carved the green leaves in his hands.

It doesn't matter, what matters is that we're having fun cooking.