Soon, Tan's 'Emperor Ribbon Fish' was processed for a day. Pen ~ fun ~ pavilion www.biquge.info he took the sauce handed over by his assistant and began to spread evenly on the fish.

"Tan Tiantian's sauce is very special, golden brown, is it honey added?" Liu Mang guessed in his heart.

After the sauce was spread, Tan Yitian and his assistant put the whole turtle into a huge baking tray and coiled it into the shape of a dragon.

"My good girl! This 'Imperial Ribbon Fish' is much more imposing than that Li Mingqiao's 'Dragon Walks the World'! This is like a dragon!" Five-Eyes sighed.

"Liu Mang, what are you going to cook for the next game, do you need me to help you prepare this rare ingredient?" asked Li Ruonan.

"This is not needed, I have a different cooking philosophy from this Tan Yitian. ”

"The concept is different?" Li Ruonan said in surprise.

"Well, the philosophy is different. Liu Mang nodded and responded.

"My cooking philosophy is to see the ordinary in the ordinary, see the extraordinary, see the extraordinary!"

"You mean to make an unusual dish out of ordinary ingredients, right?"

"That's right, ordinary people have never even seen this kind of 'emperor ribbon fish', let alone eaten it. It's not uncommon to make rare dishes with rare ingredients. But in my heart, real cooking is for the general public, not a few!"

At this time, Tan Yitian's 'Emperor Ribbon Fish' had finished the preliminary processing, and he and his assistant used a rope to hang the bulky lid of the pot, covered the pot, and prepared to light the fire and roast.

Over there, Luo's domineering suckling pig has also been marinated, and it is ready to do the second step - finalization.

Luo Badao first used two long and short wooden strips to support the pig's abdominal cavity, tied it with iron wire, and then inserted 2 steel forks in the front and back of the pig's body. Then his assistant used a frying spoon to pour hot water over it.

In the mist, through the large screen on the wall, the pink suckling pig skin was slowly changing color, and the skin was also tightened.

"Boss, don't really say it, just looking at these big dishes, the process of making them can make people's mouths. Five-eyed swallowed and spat secretly.

"Of course, that's where the charm of Chinese food comes in. It's like painting with your eyes, and playing music with your ears. And when you cook, all your senses have to be engaged. The eyes see the color of the dish, the ears hear the sound of the ingredients in the pot, the nose can smell the aroma of the dish, and the mouth can taste the various flavors. ”

"When you say that, it's true!" "Five-eyed looked worried: "Isn't cooking much more difficult than engaging in art?"

"Cooking is an art in the first place! Just like Su Dongpo, isn't the 'Dongpo meat' and 'Dongpo elbow' invented by him still in circulation? There is also Mr. Zhang Daqian in modern times, he is also a gourmet, and his "Vegetable Root Fragrance" is based on his experience in ordinary cooking. ”

"When you say that, you think you're pretty stylish as a chef!

"Next time Yang Yan wants to laugh at me again, I'm a 'cooker'! I'll use this to refute her!"

The suckling pig on the stage is overbearing, and the scalding skin is completed. His assistant immediately took a white towel and wiped the moisture off the suckling pig. Then spread the golden maltose syrup on top.

"See, the first difficulty of this roast suckling pig comes, this maltose is special, the skin of the finished suckling pig is crispy or not, the secret is here. Liu Mang explained.

"What's the secret? This is not ordinary maltose?" asked Li Ruonan.

She used to study Western cooking at Le Cordon Bleu in France, and she was not very familiar with some traditional Chinese dishes.

"The general practice is to put the maltose into a small basin, pour boiling water, wait for it to dissolve completely, and then add white wine and Zhejiang vinegar to mix well, that is, into crispy syrup. But the difficulty is that the content of this sugar is extremely particular, less can not come out of the color, more is easy to blacken, to make the color of golden, the color of amber roast suckling pig, you have to have full experience. ”

"Boss, will you do it?" Wuyan licked his lips: "I don't think this pig is very big, it shouldn't be enough for these judges, why don't we go home and roast two by ourselves?"

"Well, I really haven't done it, but I'll make it for you when I go back to the hotel!" Liu Mang agreed.

After the syrup was smeared, Luo Badao and his assistant took out a few hair dryers for drying their hair and began to dry the hanging suckling pig.

This is also an important step, originally roasted suckling pig is to be naturally dried, but the time is too late, only to use a fast method.

And over there, Tan's stove had already risen. Large chunks of black charcoal were shoveled into the stove at the bottom of the pot by two of his assistants.

The pale blue charcoal fire ignited, and you could feel the heat coming from it even from a long distance.

"This Tan day is not simple, those who dare to cook this kind of big dish in the Chef God Contest must be sure of winning. Han Shaobai, who was in the judges' seat, wiped the sweat beads oozing from his forehead with a towel and said.

"Well, such a big heat is very difficult to control, especially this precious ingredient, if you don't have countless drills, you will miss if you are not careful. Longteng Group is really rich and dares to spend money like this. Li Lao on the side also sighed.

"Therefore, good chefs are made up of money! If you have never even seen some precious ingredients, how can you talk about cooking? Therefore, some chefs who are born in the wild without the support of consortia and restaurants will not be able to reach the finals of the Chef God Competition. ”

"Isn't that right? Chef Han, isn't there one? Didn't that Liu Mang win with a 'dry fried beef river' last time? And I see that the ingredients he used are also very ordinary, and there is nothing particularly rare about him. ”

"Uh......" Han Shaobai was asked: "Well, first, luck, and second, there are really some talented people in this world." ”

Han Shaobai couldn't help but think of the 'dry fried beef river' that Liu Mang made last time.

Even if there was no accident with Wang Yi's 'Gongdan stewed sea cucumber', he would not hesitate to vote for Liu Mang, even if Liu Mang had a problem with him.

There is no other reason, Liu Mang's 'dry fried beef river' is too perfect.

Whether it is from the taste, color, taste, or the 'wok' that ripples in the mouth, it makes him haunted and reluctant.

In other words, even if Han Shaobai is asked to do it himself, he may not be able to do it.

It's just that I haven't seen it for a short period of time, but this Liu Mang has actually grown up again, and really has the strength to reach the top of the throne of the god of cooking. His talent is truly amazing. (To be continued.) )