"Knock, knock, knock!" The blade touches the back, making a rhythmic sound, like a drumbeat, which stirs people's hearts. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The black man lying on the board completely relaxed, closed his eyes, and looked like he was enjoying himself.

Lin Xiao brought the microphone closer, and the sound was transmitted through the microphone and resounded through the sound behind the stage.

"Oh......," Ambis exclaimed, in surprise.

She shook her waist and snapped her fingers while singing to the sound of Liu Mang's minced meat.

She always goes to the nearest beach to check out, and a bottle of Heineken in her hand makes her slightly drunk.

When she walked across the beach, she was so sexy......

The sound of Liu Mang's chopping meat, combined with the low voice of Ambis, made the audience fascinated, and at the end of the singing, the audience started the chorus together.

"Handsome!" Zhou Xiaolong's eyes lit up in the audience: "I didn't expect that even chopping a minced meat can be so awesome!"

"Now that you know the charm of Chinese cooking, you don't want to ask you to help cook in a restaurant. Zhou Ruiming touched his chin: "I have to say that some people are born stars, as long as they give him a stage, they will be radiant immediately!"

"Grandpa, how long will I have to practice to reach the point of Master Liu Mang?"

"Uh...... Ten years should be about the same, if you're willing to do the hard work. Zhou Ruiming was a little uncertain, but he didn't want to hurt his grandson's self-confidence.

"That's good! From tomorrow onwards, I will go to the back kitchen to practice! I will strive to be like Chef Liu Mang one day!"

"George! Look, we've finally dug up a big news! A good day is finally coming!" the trainee reporter Tom was so excited that he was trembling as he spoke.

"Tomorrow, all New Yorkers will be crazy about this Chinese chef!"

After singing a song, Liu Mang held the kitchen knife in his hand and made a dazzling knife flower, the kitchen knife was like a bullet, slashed into the board, and then raised his right hand to signal that he was done.

"Boom!" The huge cheers and cheers echoed in the football stadium for a long time, and they lasted for a long time.

The black man climbed down from the board and touched his back, which was not even a little broken except for a few tiny red marks.

Liu Mang, on the other hand, grabbed the minced meat and walked up to Ambis, twisting it with his fingertips—the minced meat was so fine that it was like beating it out on a food processor.

"It's amazing! Mr. Chef in China, you have made me subvert my perception again and again today. ”

"Daozhang is only a small part of Chinese cuisine, and the taste and heat of the dish are also very important. Liu Mang nodded slightly and said humbly.

"Really, can Chef Liu Mang perform some of the other techniques of Chinese cuisine?"

"It's your turn. Liu Mang patted Lin Xiao on the shoulder.

"Uh...... Come on, I'll take care of the introduction and translation. Lin Xiao touched his nose stupidly.

"Don't you see those American women in the audience? Look at you like a wolf! I dare to pack a ticket, now as long as you hook your fingers, there will be people lining up to go to your bed tonight! They are much more open than us Chinese women!"

"It's all nonsense!" Liu Mang glared at Lin Xiao angrily, rolled up his sleeves again, and walked to the stove: "Okay, then I'll come." You help me knead some noodles, and I'll fry a hemp ball. ”

"Hemp balls, is it that kind of hollow hemp balls?" Lin Xiao was stunned for a moment and asked.

"Yes, bigger is better! You don't want to put on a show, this is the most shocking. ”

"Okay. Lin Xiao casually inserted the microphone into his trouser pocket, walked to the board and began to prepare to knead the dough.

It took a little time for Lin Xiao to knead and make the dough, so Liu Mang took a knife to cut some shredded meat and grabbed a little side dishes, preparing to make a 'stir-fried dish', which was used to show the skill of 'stir-frying on a hot fire' in Chinese cuisine.

Stir-fried con is a traditional Kyoto specialty dish that belongs to the Kyoto cuisine. It is a dish that is stir-fried with ingredients such as leeks, shredded pork, vermicelli, bean sprouts, and baby spinach.

There are two characteristics of stir-fried dishes: one is that it is highly seasonal, which is indispensable for the beginning of spring, and the other is that this dish must be stir-fried in a hurry to make a real taste.

Preparing the ingredients, Liu Mang walked to the stove. Fortunately, this kind of stove was dragged directly from Huaxia Building, and it is a traditional stove imported from China. Otherwise, if you want to use the small fire gas stove in the United States to stir-fry, you can kill people in a hurry, let alone show the stove kung fu in Chinese cooking.

"Wow!" Liu Mang pressed the tail of the long-handled frying spoon placed on the stove, and the frying spoon bounced in a circle and fell into his hand.

Isn't it better to have as many fancy moves as possible?

This kind of fancy action like acrobatics, Liu Mang doesn't know it, but he usually feels that there is no need for it, and it is a little redundant.

As the switch of the stove was pushed to the end by Liu Mang's knees, the cyan flames more than three feet high instantly sprayed from the stove to his chest.

Although there are also Chinese restaurants in the United States, who would run to the kitchen to look at it? When these foreigners saw this situation, they immediately let out a gasp of cold air.

Under such a big fire, the iron pot was just put on the stove, and immediately there was a burst of green smoke, and the clear oil was quickly poured down, and then the delicious shredded meat was stir-fried.

"Whew, whew!" Liu Mang's hands shook rhythmically, the heavy iron pot turned up and down, and the flame at the bottom of the pot went out from time to time, which was very beautiful.

In addition, now this firehole stove is set up outdoors, and there is no range hood overhead, which leads to the fact that once the pot is removed, sparks will splash upwards, and the visual effect is even more shocking.

The more exciting is still to come, as the shredded meat is fried until it is medium-rare, Liu Mang pours in the remaining ingredients, then drizzles some cooking wine, and shakes the pot again - suddenly, the cooking wine and the hot oil in the pot are ignited by the flames, and the whole pot burns with a 'boom'.

"Oh......!!!" A burst of exclamations rang out!

The big pot that is common in Chinese kitchens, in the eyes of these foreigners, is just like the Chinese kung fu in the movie, which makes people stunned!

Now Liu Mang, who is holding the burning flame iron cauldron, is like Prometheus stealing the holy flame, playing with the flame in applause!

The frying spoon lightly swept through the various seasoning jars, scooped the seasoning into the spoon, and finally came with a big sweep, and immediately stir-fried! In just a dozen seconds, Liu Mang finished his own dish.

After the dishes were finished, there was silence in the audience, and everyone was still immersed in Liu Mang's performance, followed by a tsunami-like cheer.

"Great! Great!" "Ambis was like a little fan who saw his idol at the moment, and applauded him: "I didn't expect that Chinese food is not only delicious, but even the production process is so thrilling!"

"Miss Ambis, try this dish. Liu Mang smiled slightly, handed the 'fried vegetables' in his hand to Ambis, and sent another pair of chopsticks by the way.

"Okay. Ambis nodded, picked up his chopsticks and put them into his mouth.

"Wow! it tastes amazing!" Ambis's eyes widened as he chewed lightly.

Under the stir-frying, shredded meat, bean sprouts, spinach and other ingredients are cooked in the shortest possible time, removing the fishy smell of the ingredients while maintaining its freshness and tenderness to the greatest extent.

When the teeth are engaged, the ingredients make a crunchy sound, and the flavors of the various accessories merge together to present a new taste.

I've always liked to eat raw vegetables with salad dressing, but I didn't expect the vegetables made this way to be my true favorite!"

On this side, Ambisi tasted Liu Mang's dishes, and Lin Xiao in front of the board at the other end was kneading the dough that was about to be ready.

Hollow hemp balls are a snack in the south, which is not made of flour, but made of glutinous rice flour with very high viscosity with sugar, sesame seeds, and baking powder to form a dough, and then fried in a pot.

The fried hollow hemp balls are only 1-2 mm thick, and the taste is crispy but not greasy, but the production method is a bit cumbersome, and it is very exquisite to a chef's skills.

"Brother Liu, the dough is kneaded, can you start frying it now?" Lin Xiao kneaded the dough in his hand into the size of a grapefruit, put it on a wooden plate, and brought it to Liu Mang.

"Well, let's blow it up now. Liu Mang nodded, glanced at the dough on the plate, and his eyebrows suddenly frowned: "This ...... It's so big!"

"What's the matter?, is it difficult?" Lin Xiao smiled: "You are a chef, of course you can't make ordinary marijuana balls, you should have something more challenging." ”

The regular version of the marijuana ball, with a golf ball-sized dough, can be fried to the size of a basketball.

This is because baking powder is added to glutinous rice, which will produce gas when heated, and the chef will continue to squeeze the dough during the frying process, which will make the tissue in the hemp ball stick to the inside of the skin, achieving a hollow effect.

In addition, one purpose of adding sugar is to sweeten, and the other function is to use the sugar to heat and thicken the skin to achieve the effect of not cracking or breaking the hemp ball skin.

However, the fried hemp balls the size of a basketball are already a bit difficult, so how big should this dough the size of a grapefruit and weigh a pound of dough be?

"Okay, I'll try. Liu Mang glanced at Lin Xiao, took the dough and came to the stove.

"Ladies and gentlemen, our chef has just shown you a method of using fire in Chinese cooking. Next, we are going to show another one, that is, the temperature control, which is much more difficult than just now!" Lin Xiao took out the microphone from his trouser pocket and shouted loudly.

Liu Mang put the pot on the stove, poured in half a pot of clear oil, and when the oil in the pot bubbled slightly, immediately turn to low heat.

The biggest difficulty in frying hemp balls is the chef's grasp of the oil temperature. Different from ordinary fried food, the oil temperature of fried hemp balls only needs to be 30% hot, about 100 degrees.

Because the fire is slightly large, it is easy to cause the skin of the hemp ball to mature too early, and the inside is not ripe, and it is not easy to swell.

Liu Mang took a large colander and put the dough covered with sesame seeds in it and carried it by hand, and then used a frying spoon to pour the hot oil in the pot evenly on it. While pouring it, keep squeezing it with a frying spoon.

Compared with the 'stir-fried vegetables' that were stir-fried on high heat just now, Liu Mang's movements are undoubtedly too gentle now, and there is no flames in the whole process, only the 'squeak' sound of hot oil pouring on the dough.

"This gentleman, what is the chef doing now?" said Ambis, who finished his portion of the 'stir-fried vegetables' in his hand, put down his plate and walked over.

"Ms. Ambis, do you think that the current dish is not as ornamental as the dish just now, and it gives people an exciting feeling?" Lin Xiao asked with a smile.

"Well, it's a little bit. Ambis nodded: "That dish is so amazing! If I don't even dare to stand up, it's too dangerous! It's like a firefighter fighting a fire!"

"Don't be in a hurry, ma'am. There are countless cooking techniques for Chinese cuisine, and now this dish is guaranteed to surprise everyone even more, because it's true magic. ”

"Real magic?" Ambis looked into the pot with some curiosity.

The dough in the colander has become a little larger after being poured with hot oil and squeezed by Liu Mang.

Ambis rubbed his eyes: "I found out, this dough seems to be growing?"

"Yes, the real miracle will happen soon, so wait and see. Lin Xiao sold it.

Not only Ambis, but also the curiosity of the audience below has reached the extreme, through Liu Mang's wonderful performance just now, they are full of expectations for the current dish, and they all stand on tiptoe, wanting to see it more clearly.

As Liu Mang continued to pour hot oil on the dough on the leaky net, the baking powder added to it began to be heated and forced, and the dough slowly expanded at a speed visible to the naked eye.

"Oh, what am I seeing? This dough is growing!" exclaimed an American.

"It's incredible, is there some mysterious substance in it? Or does this Chinese himself have such magic?" another American shouted.

In the eyes of these Americans, such an event is too supernatural and mysterious.

After a minute, the dough has swelled to the size of a basketball, which is already the limit of what the average chef can achieve by frying hemp balls.

But the dough that Lin Xiao handed over to Liu Mang was the size of a grapefruit, which was far from the limit.

"This guy! do everything!" Liu Mang was also a little nervous, and it was the first time he had made such a big hemp ball.

Soon, the diameter of the hemp circle was more than 20 centimeters, and it was still getting bigger.

"Good guy! Master Liu Mang is worthy of being a chef, I have never seen such a big hemp round before!" Kong Ruiming glanced at the stage and was so shocked that he couldn't close his mouth.

25!30!35!50!Liu Mang's speed of pouring hot oil is getting faster and faster, and the hemp balls on the colander are now about the same size as the pot.

The audience exclaimed again and again, and saw a small dough turn into a round behemoth, which was enough to make these Americans talk about it for a long time.

"Okay!" After the dough has expanded to 80 centimeters, even if it is placed in an oil pan, it can only be submerged to half the bottom, Liu Mang turns on the heat and sets the whole hemp ball with the raised oil temperature.

Aside from the colander, put the hemp balls into the oil pot, and when the color turned golden, Liu Mang scooped it up with a colander and drained the remaining oil, and then he let out a long sigh.