Liu Mang carefully removed the black line on the fish liver, cleaned it, then poured cold oil into the already heated pot, put green onion and ginger and stir-fried until fragrant, then added the cod liver and fried it carefully. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

After the cod liver is fried and browned, Liu Mang pours in a little rice wine, adds the lid and simmers for three or four seconds, then adds the broth, bamboo shoots, green beans, soy sauce, salt, and rice vinegar to cover the pot and fire it again.

After a minute or two, the lid of the pot was lifted, and a strong fragrance came to my nose.

Liu Mang was like an acrobat, turning the frying spoon in his hand, scooping a little wet starch, hooking a thin thickener, collecting the juice on high heat, putting it on a plate, sprinkling a little green garlic shreds and perilla leaves, and then it was done.

At first glance, the golden cod liver is soaked in the sauce, and it is decorated with green garlic sprouts and purple-red perilla leaves, which will increase the appetite.

"Boss, can I eat?" asked the five-eyed weakly, his throat surging up and down.

"Eat. Savor it. Liu Mang nodded.

Wuyan couldn't wait to pick up a piece of cod liver and put it in his mouth, and suddenly a delicate and gentle touch filled the entire mouth. Chewing slightly, a mixture of the slightly spicy garlic leaves and the fragrance of perilla explodes on the tip of the tongue.

"I'm a mother! Too... It's so delicious!" Five Eyes could only describe his mood in the most vulgar words.

Liu Mang also stretched out his chopsticks and put a piece of fish liver into his mouth, and after tasting it carefully, his brows immediately furrowed.

"The taste is OK, but it is not a good work, the heat of the frying is a little too much, I don't know if it is because the cod liver is too small, it is too pink and tender, which affects the taste. ”

"Well, we have to do it all over again. Liu Mang muttered. I thought back to the recipe and set the wok up again.

Soon, the second plate of herring bald lungs was ready, and Liu Mang called his parents over to taste it together.

"Mangman, is this really what you made? It's so delicious, I've never eaten anything that wasn't delicious. ”

"Yes, if only your grandfather were still here, knowing that you are so smart, he will not hand over the restaurant to an outsider. Liu Mang's father said a little melancholy.

"No! still no!" But Liu Mang didn't speak, and tasted it again.

The taste is still a little wrong, the ginger shreds are slightly less, and it does not cover the fishy smell of the fish liver itself, although the fishy smell is almost so subtle that it is unpleasant, but Liu Mang still tastes it.

What is talent? This is talent! Some things can be obtained by hard work, but some things are given to you by God, without it, you will never become a top master!

Liu Mang's sense of taste and smell and understanding of food are several times higher than that of ordinary people, and these things are the most precious things on his body, even more precious than the kitchen god space.

Thomas Edison once said that genius is 99 percent perspiration and 1 percent inspiration.

But many people don't know that there is a second half of this sentence. He also said that that one percent of inspiration is the most important, more important than ninety-nine percent of sweat!

A person's diligence can certainly make him go to a high position, but if he lacks that glimmer of inspiration and talent, his life will stop like this. It's like there are so many people in the world who study piano composition, but how many of them can eventually become musicians like Mozart and Beethoven?

Diligence and talent are indispensable!

"Come again!" Liu Mang shook his head, there are not enough ingredients, this time we must be perfect.

"Well, it won't be wrong this time, although the fish liver still lacks a trace of toughness, it must be the reason for the ingredients, and it seems that the chef who invented this dish did have a certain reason for using the liver of a large fish. ”

After the last herring bald lung was ready, Liu Mang tasted it and thought to himself.

The taste and the technique of making it have been grasped, and he can complete the reward of the space with his hands, and this time he is very confident.

"Fatty, leave me a piece!" As soon as the last dish came out, Liu Mang's father and Wuyan were very happy to grab it, like two children.

"Do you want to call that Li Ruonan and ask her to come over and try it?" Liu Mang picked up the phone, a little hesitant. He thought back to what he had said this afternoon, and felt that it was indeed a bit excessive.

Liu Mang's shortcoming is that his self-esteem is too strong, and he can't tolerate the slightest arrogance from others, which makes him unscrupulous.

"Let's call it, such a big herring is really hard to find, if you want to do it next time, I don't know when you have to wait. Liu Mang made an excuse for himself, found the business card, and dialed the phone number above.

"Hello. A cold voice came, completely devoid of the enthusiasm with which it had begun to speak to him.

"Eh, it's me, I got a big herring and I'm going to experiment with a dish, do you want to come and try it?"

There was silence on the phone for a while, and then Li Ruonan's cold response came: "Mr. Liu Mang, right, are we very acquainted? I'm sorry, I'm busy, let's talk about it later." ”

"Okay, you're busy. Liu Mang hung up the phone a little helplessly, it seems that this woman really hates herself.

"Dad, Mom, help me prepare the incense case. Xiao Wu, you and I will catch that herring king and prepare to start work. ”

"Ah, do it now?"

Soon, the incense case was set up, and Liu Mang's father came from the bedroom to take an antique picture scroll and hung it respectfully on the wall above the incense case.

Liu Mang lit three pillars of incense, bent down and knelt on the futon in front of the incense case, kowtowed respectfully three times, and then picked up a bowl of burning knives on the case, spilled half of it on the ground, and drank the other half with his neck up.

On the scroll is a man in ancient costume holding a wooden staff, with a beard on his face, and a large purple and red gourd hanging from his waist.

Just like the singing Bai Tang Xuanzong, the carpentry Bai Luban, and the shaving head Bai Luozu (Lu Dongbin), of course, the chef industry also has its own ancestors.

However, there are many cuisines and factions in China, and the ancestors worshipped are also different.

There is Yi Ya, who was praised by Confucius, 'the combination of Ziyi, easy to taste and know', Yi Yin, who said that 'governing a big country is like cooking a small fresh', and King Zhan, who was the first to invent chicken essence. And Liu Mang worshiped Peng Zu this time, an old birthday star who is said to have lived for more than 800 years, and is also recognized as the first ancestor of the chef.

This set of rituals was taught to Liu Mang's grandfather when Liu Mang was a child. His grandfather once said that more than 100 catties of water tribes have spirituality, and before slaughtering, they must burn incense and pray to their ancestors to bless safety.

Few modern chefs have ever followed these rules of the older generation, or even heard of them.

But Liu Mang is different, although he has not formally visited his master, he has already believed from the bottom of his heart that he has inherited his grandfather's mantle. There are rules in the industry, and these things are taken for granted in him, and from this point you can also see the stubbornness in his bones.

After bowing, Liu Mang instructed Wuyan to take a clean towel and cover it on the body of the herring fish king, and then held a narrow bone cutting knife, inserted it into the wide gills, and prepared to cut it.

At this time, the roar of the car engine came from outside his shop, and a red Ferrari convertible sports car drove over, stopped at the door with a "crunch", and Li Ruonan, who was wearing a black Saint Laurent leather hunting suit, jumped out of the car.

ps: During the new book period, there are two changes a day, 8 in the morning and 6 in the evening, and the changes will be added from time to time depending on the situation.