The results of the third round were as expected by Liu Mang and Li Ruonan, and Yu Yang of Quanwei Lou in eastern Guangdong successfully advanced with an absolute advantage of 45 votes. Pen ~ fun ~ pavilion www.biquge.info

His dish is a traditional braised pigeon, which is made with bright red colors and exquisite presentation.

Through the large LCD screen on the wall, many people in the audience secretly swallowed their saliva.

What's even more special is that his braised pigeon has a lot of things in it, and in the belly of the pigeon, Yu Yang stuffed the processed partridge finch.

Gently tear open the golden skin of the pigeon, and the partridge finch inside is fragrant, which makes people move their fingers.

"Gollum!" this is the sound of Guan Xiaomeng swallowing his saliva.

"Want to eat?" Liu Mang laughed.

"No! I don't want to!" Guan Xiaomeng waved his hand again and again: "It doesn't look as delicious as Brother Liu Mang's cooking!

"Little Wu, go get a few and come over, let's try them too. ”

The contestants can taste the opponent's dishes just like the judges, which is also one of the privileges given to the contestants by the organizing committee.

The five-eyed fart ran to the stage and took a braised pigeon from Yu Yang's hand with a big grin.

"Dude, let's have another serving, there are not enough people to eat. Five-eyed said with a grin.

Yu Yang glanced at him in surprise, looked at Liu Mang and the others who were sitting in the corner behind the stage, and gave Wuyan a copy again.

"A few more, you're too stingy. Five Eyes poured two servings of the pigeon on a plate and handed the empty plate back to Yu Yang: "You don't have much in the bucket, I can't eat you." ”

Encountering such a treasure with a thick skin like a city wall, Yu Yang looked a little helpless.

He didn't pay attention to the five eyes, but took the pigeon handed by the assistant and prepared to put it on the plate.

"No need to put it on! it's very troublesome!" Five Eyes grabbed the pigeon directly into the empty plate: "One more is enough." ”

"Fatty, don't go too far!" Yu Yang's temper is good, but it doesn't mean that others are the same as him.

His assistant was a young man in his twenties, and he was a little angry when he saw that the dead fat man was getting an inch.

The pigeon is still a little bit, but it is for some judges who still want to eat again, why do you come out of nowhere with so much of a fat man?

"What's wrong with eating your birds? If it weren't for your good birds, the master wouldn't be able to look down on you!"

In his heart, this Yu Yang will be his boss's rival, so there is no need to be polite at all.

"Well, just a few pigeons. Yu Yang's temper is even better than Five Eyes imagined.

He fished out two suckling pigeons from the bucket and put them on the five-eyed plate: "Little brother, is it enough?"

"This... Enough! Enough!" was stunned, blushing, and a little embarrassed.

"Master, this fat man is too much! When Wuyan left, Yu Yang's assistant was indignant.

"Adin, how many times have I told you, young people need to restrain their temper. We are open to do business, and we must value harmony. Others like to eat our food, that is the greatest courtesy, we can't neglect others. ”

"Understood, Master. The young man, Adin, nodded.

"Boss, I'm back. Five Eyes moved over a stool and placed the pigeon on it.

The golden skin of the pigeon on the plate shimmers with an alluring oily sheen. With a gentle poke with chopsticks, you can hear a clear "click" sound.

"Is he making this crispy?" asked Li Ruonan.

"That's right, it's very traditional, I just don't know what's unique. ”

Crispy braised pigeon is a famous Cantonese dish. A long time ago, there was a folk saying that one pigeon is better than nine chickens.

If you want to make a suckling pigeon with crispy skin and tender meat, you need to pay attention to the marinating time. The biggest secret is to apply it to the crispy water on the pigeon's skin before frying.

Crispy water is generally made with maltose, rice vinegar, and light soy sauce, but each chef has its own recipe and the ratio of seasoning varies.

Liu Mang directly tore off a piece of pigeon with his hand and put it in his mouth.

With a slight bite of the teeth, the feeling of the pigeon's epidermis being shattered brings great pleasure to the teeth and cheeks.

"It's special! He's very good at mixing this crispy water. Is this honey used?"

Yu Yang replaced the maltose in the crispy water with honey, and the fried skin was not only more beautiful in color, but also sweeter in taste.

"Well, the meat is tender and juicy, even the bones of the pigeon are delicious, and his brine must have been specially prepared and has its own secret recipe. Liu Mang nodded again and again.

No wonder it can conquer a large number of judges, this crispy braised pigeon has achieved a perfect balance in color, aroma and taste. If Liu Mang did it himself, he might not be so good.

Next, Liu Mang picked off the skin of the pigeon, revealing the partridge finch inside, and gently clamped it with chopsticks, and was immediately shocked in his heart: "The partridge finch is actually boneless?!"

This is amazing! This is a special technique of deboning whole chickens in Chinese cuisine.

This technique has always been used to test the knife skills of a Chinese chef, whether it is ordinary or a master.

Whole chicken deboning roughly means opening a chicken from under the armpit and then removing the chicken's bones.

The bones are removed without breaking the skin of the chicken, and the whole chicken is kept intact.

It is difficult for a chicken weighing a few pounds to perfectly remove the bones inside, let alone this partridge finch that is less than the size of a palm.

"Master, real master!" Liu Mang picked up a partridge and put it in his mouth, savoring it.

The partridge finch with its bones removed is stuffed with smooth and tender lamb filling. Because it is sealed in the pigeon, the juice in the meat filling is preserved to the maximum.

Under the first bite, the juice splashed everywhere, which really gave people the illusion that it was so delicious that even the tongue was about to bite off.

There are finches in the pigeons, and there are fillings in the finches! And this miraculous knife technique, no wonder the judges voted for him.

"How is it?Liu Mang, do you have the confidence to compare with the foreign?" Li Ruonan also finished tasting the pigeon in his hand and asked.

Let me do it again with his dish, and I'll not be able to make it. Liu Mang replied truthfully.

"It's okay, it's man-made, you may not be worse than him. Li Ruonan cheered him up.

"Sure enough, there are so many heroes in the world!" Liu Mang couldn't help but sigh: "I still underestimated this Chef God Competition, a Yu Yang is already so powerful, so how powerful should Lin Xiao who eliminated him be?"

"Lin Xiao is very powerful, but you are not bad! Just like the herring bald lung last time, you will definitely be able to compete with him in terms of the artistic conception and taste of the dishes. Li Ruonan analyzed.

"I'll do my best. Liu Mang shook his head and smiled bitterly.

That herring bald lung is not something that can be made just by trying to do it. Just like an artist's inspiration, it needs an opportunity. If you can do it casually and easily, you will already be a chef.