Coming out of the box, Liu Mang hid in the toilet and entered the kitchen god space.

"Xiaobao, is there room for this dish of yin and yang fish soup?"

"Yes, master. ”

"If there is, then why does the system issue a bounty? Isn't this a big move?" Liu Mang was a little puzzled.

"Master, although there is a space for the Yin Yang Fish Soup and several other dishes, the Codex of the Ancestor is a unique product written by the Ancestor himself, although it is broken, but the space can restore it. ”

"No wonder. Liu Mang thought for a moment and clicked on the exchange window of the space.

With Xiaobao's help, Liu Mang found this dish from countless recipes.

"It's so expensive!" Seeing the points that needed to be exchanged, Liu Mang was stunned.

'Yin Yang Fish Soup', a top-grade recipe, needs to be exchanged for 300 points.

The exchange value is far more difficult to obtain than the emotional value, and it is only available by completing the reward task of the space, and Liu Mang's current exchange value is only more than 1,000 points, and one-third of this dish has been removed.

It's all worth it, though!

"Choose to redeem!" As Liu Mang gave an order, a piece of information was transmitted into his mind.

"You can find the ingredients for this dish, but it's a little more complicated, and if you don't have a recipe, you can't replicate the dish just by listening to it. Liu Mang thought for a moment and withdrew from the space.

After coming out of the space, Liu Mang walked into the back kitchen and pulled an apron and tied it around his waist.

"Jane, help me prepare the food right away. ”

"Huh, did the guy order again?"

"Yin and Yang fish soup. ”

"I haven't heard of yin and yang fish soup. ”

"It's okay, I just happen to be able to cook this dish. ”

"Okay, what do you need?"

"One ayu and one carp, one can of cuttlefish juice, half a tael of totoaba gelatin, and I prepare the rest of the ingredients myself. ”

"Is it a specialty of Yungui Xingyun Lake?"

"That's right. We don't have that?"

"Yes, I just got a few of them two days ago, and I immediately called someone to catch them. ”

The big-headed carp is not an ordinary carp, its body shape is similar to that of a carp, the head is large and wide, the head length is longer than the body height or the dorsal fin base is long, and the meat is delicious and delicious, far from being comparable to ordinary carp.

And it is only produced in two places, Xingyun Lake and Qilu Lake in Yunnan and Guizhou, and with the overfishing in recent years, it has been endangered and even more rare.

As for the sweetfish, it is a peculiar and precious freshwater fish in the Nanxi River in Zhejiang Province.

It has a long and flat side, a small head and a sharp mouth, a body covered with fine scales, a gray and black back, a silvery-white abdomen, delicate and fatty fish, fresh and fragrant, known as the "king of freshwater fish".

Soon, a chef brought the slaughtered carp and sweetfish.

"Chef, do you need my help with the cooking?" asked Shan Jian.

"No, I'll take care of the rest. Liu Mang replied, took a clean handkerchief, carefully wiped off the remaining water stains on the two fish, and placed them on the cutting board.

First, use a knife to chop the carp into large pieces for later use, then remove the skin of the sweetfish and scrape the delicate minced fish with a knife.

After these two things are ready, heat the pot of Liu Mangjia, add a little oil, first add the ginger slices and fry them until golden brown, and then put the big-headed carp segments cut into sections into them and start frying them over low heat.

At this time, some chefs who were not busy came over and watched Liu Mang cook.

"Master Liu Mang, won't this fish get old when fried like this?" one of the cooks asked, after seeing that the skin of the big-headed carp in the pot had been browned and a large amount of fish oil had seeped out.

"It's okay, this 'yin and yang fish soup' is based on the soup of the big-headed carp, supplemented by the minced fish of the sweetfish. Take only the sweetness of the carp meat. Frying for a while will completely remove the fishy smell of the fish and make the soup more beautiful. ”

After speaking, Liu Mang added a large pot of piping hot clear soup, then put in the totoaba glue that had been made in the morning, and boiled it on high heat.

"When the base soup is simmered, it must be cooked on a high heat so that the fish can be crushed and all the umami in it can be separated. ”

Under the flame under the stove, the fish soup in the pot made a violent noise, and the checkerboard-sized blisters exploded one by one, and the soup quickly turned from clear to white, and the collagen in the fish meat had slowly infiltrated into the soup.

After waiting by the stove for about half an hour, Liu Mang scooped up a little with a frying spoon and brought it to his mouth to taste it.

"Well, that's fine, let's get out of the pot. ”

Now the carp segment in the pot has disappeared, leaving only an empty skeleton, and all the fish meat is broken down by the action of heat and integrated into the fish broth.

"Bring gauze. Liu Mang commanded.

"It's coming. Shan Jian hurriedly took a large bucket and covered it with gauze.

Liu Mang poured the fish soup in the pot into the bucket through gauze while it was hot, and filtered out impurities such as fish bones and ginger slices.

Because of the addition of totoaba gelatin, this pot of soup is not only white like milk, but also has a sticky texture like honey.

"When making this dish, you must wait for the temperature of the fish soup to drop to about 40 degrees Celsius, and the collagen inside will not coagulate, before proceeding to the next step. Liu Mang explained.

"Chef, does this make any sense?" asked one chef.

"Yes, if the soup is too hot, the minced fish will be blanched at once, and the taste will be lumpy, not so delicate. If the temperature is too low, the soup with fish gelatin will solidify into fish jelly, which will not be able to completely blend with the fish puree, which will also affect the taste. ”

"I see. Everyone nodded their heads.

Next, Liu Mang took a plate and used the sliced cucumber slices to form an S-shaped dam in the center of the plate.

After the fish soup cooled to 40 degrees, Liu Mang poured it back into the pot and turned on a slight heat, then poured in the fish paste prepared in the morning and stirred it quickly with a frying spoon.

Wait until the minced fish and the soup are completely blended together, and then Liu Mang seasons it with salt and pepper, and puts half of it on the side of the plate.

As for the other kind of soup in the pot, the cuttlefish ink was added, and it became dark in an instant, and Liu Mang served it again and put it on the other side of the plate.

With the blockage of cucumber slices, the black and white fish soup of different colors is divided into two distinct sides, becoming a Tai Chi pattern.

"Can you serve now?" Chef?"

"Wait a minute. Liu Mang used white radish and fungus to cut out two circular patterns and placed them on the Tai Chi pattern to make the eyes of Tai Chi. Finally, the cucumber slice in the middle was withdrawn, and then he clapped his hands: "Okay, this is fine." ”

Everyone came over and watched the 'Yin Yang Fish Soup' completed by Liu Mang.

The white snow white, the black like ink, and the fish soup of different colors form a Tai Chi pattern, highlighting the traditional Chinese aesthetic taste and the essence of Taoism.

"Chef, is there any elaboration or mood in this dish?" asked a chef, licking his lips.

"Yes. Liu Mang smiled and nodded: "That's one word - and!"