There was a 'squeak' of fried fish in the kitchen. It seems that the braised fish of the young man should be about the same as www.biquge.info.

Liu Mang threw two pieces of charcoal into the brick softball stove again, and his potato roast chicken nuggets were almost hot.

"This is Ruitan?"

The charcoal in your hand is cyan and harder than the charcoal pressed by the machine, and when you knock it with your hand, it makes a 'ding' sound.

Zhang Mian Window of the Song Dynasty has a poem - 100 pieces of entry from the Western Liang Kingdom, easy to fire and difficult to look at. I thought that the palace was warm at that time, but I didn't know that there was a wind chill outside the door.

This is described as Ruitan, which was specially paid tribute to the emperor in ancient times.

It seems that Ting'er's father should also be an old craftsman with a heritage.

"Zila!" there was a loud noise from the kitchen.

This is the sound of hot oil poured on the fish, and the steamed seven-star fish of the young people should also be steamed.

"Xiao Wu, put the chili pepper and garlic sprouts in it, and our dishes can also be cooked. Liu Mang lifted the lid of the urn.

The soup inside the urn was steaming, the chicken nuggets were reddish and translucent, and the potatoes were sweet and soft.

Mixed with bright red peppers and verdant garlic, this dish of roasted chicken with potatoes is a combination of color, aroma and flavor, with a unique taste of country game.

"How are you? Mine is all right. The young man came out of the kitchen with two plates in his hand and laid them on the table under the grapes.

"There was rice steaming in the steamer, and there was a plate of stir-fried lettuce with garlic on the stove, and I made it. Girl, wash your hands and eat. The young man beckoned.

Liu Mang found a rag and brought the potato roast chicken nuggets with the clay urn to the table.

"Huh, how did you do that?" Looking at the table, the young man and Liu Mang let out an exclamation at the same time.

The steamed fish made by young people is also not enough, it is made according to the general method of steamed fish, and the fish is steamed and sprinkled with shredded ginger and green onion and poured with hot oil.

But his other braised fish was unexpected, and the fried golden fish was actually poured with a burgundy sauce.

The sauce is garnished with green green onions, yellow ginger slices, and red chili peppers, and the mere look makes you whet your appetite.

"What color do you use for your potato roast chicken nuggets? I remember there was no soy sauce and sugar in the kitchen?" Looking at the steaming dishes in Liu Mang's tile urn, the young man was also curious.

"What about you? Isn't your braised fish the same? You can't make a sauce like this out of thin air, right?"

"I boil the potatoes and grind them into a powder, and then add tea to make a sauce. The young man replied truthfully.

"I'm the same, I also use tea water, and we want to go together. ”

"What is this called? This is what the hero sees. The young man gave him a high-five.

"Can you eat it?" Ting'er scooped up a bowl of rice that was piled up to the point of the point, and stared at the dishes on the table with her eyes.

"Absolutely. The young man took a piece of fish belly, put it in her bowl, and said, "Slow down, be careful of the thorns." ”

Liu Mang picked up a piece of steamed fish and sent it to his mouth, and the meat of the seven-star fish was very smooth and tender, gently rippling between his lips and teeth.

The salt flavor of the fish is just right, and the hot oil brings out the spicy flavor of the ginger and green onions, completely removing the fishy smell of the fish.

What's more special is that the fish contains a faint fragrance of aquatic plants, and if you taste it carefully, it is like drinking a pot of good tea, which makes people have a long aftertaste.

"You also have tea leaves in your steamed fish?" asked Liu Mang.

"Guess. The young man squeezed his eyes.

"It's not like tea, it's Ulva and you must have stuffed it in the cavity when you steamed the fish. ”

"I know I can't hide it from you. The young man laughed.

Zhang Han of the Jin Dynasty was an official in Luoyang at that time, because he saw the autumn wind rising, he thought of the delicious "Ulva perch" in his hometown, so he resolutely abandoned the official and returned to his hometown, which led to the idea of Ulva perch. ”

Liu Mang poked the fish meat with chopsticks, revealing the fish bones, and he was shocked again, because the snow-white fish bones were covered with bright red blood.

If you can steam the fish like this, the fish meat is sandwiched away from the bones, and there are blood streaks on the bones, which requires a good foundation.

This is not only a test of the chef's mastery of the heat, but also requires the chef's eye and experience. Only by understanding the weight, size, and characteristics of the ingredients can we do it.

Even if the fish took out the steamer for a few seconds at night, it would not have shown such an effect.

Liu Mang sighed lightly in his heart, and the young man was also amazed by his cooking skills.

Although this potato roast chicken dish is an ordinary home-cooked dish, it tastes surprisingly good. The flavor of the chicken completely penetrates into the potatoes, and when you bite into it, it is full of flavor.

The heat was well controlled, and the soup was completely drained, but there was no hint of burnt. The starch of the potatoes is stewed with water and the juice is collected to form a natural layer of thickener, which is evenly wrapped on the ingredients.

With the slight spiciness of the green garlic sprouts and chili peppers, it is eaten with rice, and it is really a first-class taste.

"Friend, how many years have you been cooking?" the young man couldn't help but ask.

"Forget it, it should be more than three years. ”

"It's only been three years!?" The young man's eyes widened: "Are you fooling me, this potato roast chicken, without more than ten years of cooking experience, can't be cooked at all, my mouth can't deceive me." ”

"Do you think I'm that big?" Liu Mang smiled faintly: "You're not the same, how long have you been learning to cook?" Your steamed fish seems simple, but if you don't polish it on the steaming stove for seven or eight years, you can't steam it either, right?"

"Well, I've been cooking longer than you, I've been in the kitchen since I was a kid, and it's been exactly ten years. ”

"If you don't eat it, there will be no food. Wuyan raised his head from the bowl and rolled his eyes: "Look at the way you look at each other, if it weren't for the two men, I would have thought it would be love at first sight." ”

"!" Liu Mang scolded in unison with the young man.

"By the way, what's your name?" asked the young man, picking up a potato and putting it in his mouth, chewing it twice.

"My name is Liu Mang, the Radiant Mang. ”

"Hooligans, people as their name suggests, people as their name suggests, haha. The young man burst out laughing.

"My surname is Lin, Lin Xiao, please advise!" the young man held out his hand.

"What? are you Lin Xiao?" the chopsticks in Wuyan and Liu Mang's hands landed on the table with a 'click' at the same time.

"Kitchen God Lin Xiao?"

Liu Mang has seen the video sent by Li Ruonan many times, no wonder he was a little familiar when he saw this young man for the first time.

It's just that at the Chef God Competition, Lin Xiao wore a pair of glasses and two mustaches, so he didn't recognize him for a while.

"What a kitchen god, it's just a fluke. Lin Xiao snorted.

"Tut, it turns out that you are the god of cooking, I thought you were an old man. Five eyes up and down, left and right, staring at Lin Xiao was furious.

"Uh, am I that old? If it weren't for the old man in my family forcing me, I wouldn't have bothered to come to this bullshit contest. Lin Xiao said angrily.

"Liu Mang, why did you come to participate in this Chef God Competition? Is it for fame or money?"

"Me?" Liu Mang showed a wry smile on the corner of his mouth, and then told Lin Xiao about his experience over the years.

ps: The second one is sent