In addition to wheezing, another difficulty in this 'fragrant fried cloud' is deep frying. Because the egg whites are very fragile until they are foamed, the oil temperature in the pan should not be too high, and it can only be about three to four percent hot, and slowly increase the oil temperature as the egg whites are set, so as to fry them to a fluffy shape.

"Alright. Liu Mang walked to the stove with egg whites, leaned on the top of the oil pan with his hand, and tested the temperature.

At this time, the surface of the clear oil in the pot is calm, there is no movement, and the oil temperature is just about 80 degrees. Scoop up a spoonful of egg whites and put it in, and the sound of fine bubbles bubbles around the egg white is very quiet, far less loud than when you usually fry other ingredients.

Liu Mang gently shook the pot, and with the help of the rotation of the clear oil, the egg whites in the pot were evenly heated. Wait until the skin of the egg white is hardened and the shape is fixed, then twist the flame switch to gradually increase the oil temperature.

After seven or eight minutes, Liu Mang scooped up the fried 'cloud mist' and drained the oil.

The fried 'cloud' is half the size of a palm, and its appearance is as white and fluffy as a cloud, which is very beautiful.

"Exploded?" the crowd stepped forward.

"Let's try frying one first and see how it goes. Liu Mang picked up the chopsticks: "You all have to try it, change to a kind of shrimp meat, I'm afraid I won't be able to grasp the taste." ”

"Okay. Lin Xiao used chopsticks to poke at the clouds, and the clouds and mist immediately shattered into several pieces.

Pick up one of the crumbs and put it in your mouth, it melts in your mouth, and the fragrance of tea leaves and the sweetness of shrimp meat are combined, and the taste is very fresh and natural.

"Well, it's delicious!" Lin Xiao praised.

"It's like drinking sweet, it's like being intoxicated!" He Donglin also tasted a piece and was also full of praise.

"Compared to the green tea I used last time, the black tea this time tastes more mellow, which is awesome!" Shan Jian's eyes narrowed into two crescent moons.

"But I don't think it's enough. Unexpectedly, Liu Mang tasted it and immediately shook his head: "Although the taste is acceptable, it has not yet achieved the effect I expected." Except for the reason for the shrimp meat, the taste of the black tea was not fully stimulated, and I think it should be a little less added. ”

"Something. Lin Xiao asked.

"Milk. Liu Mang pursed his lips and savored the taste in his mouth.

"I overlooked that black tea is not thinner than green tea, and if you add the milky aroma of milk, it is a perfect match. ”

"So what now?"

"Redo!" Liu Mang said to the letter.

"Is it too late to redo?"

"It's too late, good things are never late. ”

"Oh well. Seeing Liu Mang's insistence, everyone had to agree, and immediately went to prepare the ingredients again.

"Brother Liu, has the appearance of this 'fragrant fried cloud' changed after it was redone?"

"Nothing has changed. Is there any problem?" replied Liu Mang, who had beaten the egg whites.

"There's nothing wrong with that, but I think the shape of this cloud seems to be too far from Monet's painting. Why don't we set up some plates and decorate them with some food carvings?"

"Brother Lin, you are very nervous this time. Liu Mang put down the chopsticks in his hand, patted Lin Xiao's shoulder, and smiled: "Don't worry, I will definitely surprise everyone with this dish, the Mark Boris opposite is impossible to win, as long as the judges are not blind." ”

"That's good, that's good. ”

Everyone is back to work, and Mark Boris's menu has come to an end.

After careful plating, the dishes on the plate have begun to take shape, red peppers, asparagus, purple eggplant...... Vegetables of various colors are cut into specific shapes and placed strictly in a certain position, and at a glance, they really resemble Monet's "Sunrise Impression".

"Mr. Piano, it seems that there is no suspense in this competition. In the judges' seat, one of the judges smiled and said to Renzo Piano next to him.

"Well, although the rules of this round are made by everyone and face all the players, it is still a little too difficult for some players from other countries, and it is unfair. Renzo Piano looked at Liu Mang and the others, who were busy making dishes, and replied.

"Top-notch cooking is an art. If a chef doesn't even have a little artistic literacy, he will never become a real master. The judge made an exaggerated expression: "On such an occasion, in the face of elegant French food, the contestants from other countries seem to have no ability to resist!"

"It's not over yet, you're jumping too early. Another judge retorted: "It seems that you didn't watch Mr. Liu's competition last time, that 'fish and sheep fresh', whether in terms of shape or taste, can be called real art." ”

"Well, I'll admit I didn't pay attention. The judges shrugged their shoulders and raised an index finger: "I don't have any discrimination against Chinese food, but there is only one premise, and that is to really impress me." But at the current pace, it's really hard!"

"Lao Liu, the shrimp surimi is chopped, do you see it?" Soon, the ingredients for the second time were prepared.

"Yes. Liu Mang twisted it with his fingers to test the elasticity: "The amount of shrimp meat last time was a little less, and this time the amount has to be increased." ”

After speaking, he picked up the shrimp surimi, slowly added it to the egg white, and beat it vigorously.

When the egg whites foam and become viscous, add the black tea and the fresh milk that Shan Jian has taken.

Wait for the egg mixture to be beaten until it is viscous and creamy, then put oil in the pan and prepare it for frying.

At this moment, a bell rang from the opposite side, and Mark Boris's dish was finished first.

"Is it done?" Lin Xiao couldn't help but turn his head and look at the big screen on the wall.

Nine dishes are laid out on the board, and Mark Boris uses a variety of vegetables to form lines to line the round sun on one side of the tray.

The round day is made by crushing foie gras, pressing it into a mold, and finally frying it in a pan. It was also drizzled with bright red tomato sauce, and it was steaming hot, showing a scene of mist blending.

"It's so beautiful! This kind of dish, you don't need to eat it, it's amazing to look at!" As the photographer's lens zoomed in, many viewers let out exclamations.

"It's really similar to Monet's paintings! It's hard to imagine that those vivid lines are all made of ingredients. ”

"It's amazing! If Monet were reborn, he would be surprised that someone could copy his painting on a dinner plate!"

The audience's exclamation was not unreasonable, and Mark Boris, who was very familiar with the painting, tried his best to replace the paint with the color of vegetables, and resketched the original appearance of the painting on a white plate.

In the face of the audience's exclamation and admiration, Mark Boris showed a smug look on his face, he bowed slightly, and looked at Liu Mang and others who were still busy here: "Judges, my dish is finished, please taste it!"