"Mr. Liu Mang, you have won again!" As soon as this sentence came out of John's mouth, everyone in the hall began to talk. Pen % fun % Pavilion www.biquge.info

"What's going on? That Chinese obviously made tofu, but the judges said that he ate the taste of beef, can Chinese cooking still change the taste of the ingredients?"

"Not necessarily, everyone's tastes are different, and the other judges may not necessarily vote for him. ”

"Also, Kumamoto Akagi's Wagyu beef is made with top-quality ingredients, so it can't be compared to an ordinary piece of tofu, right?"

"Mr. John, are you going to vote for Liu Mangjun?" Kumamoto Sanzo was so nervous that his voice trembled.

"Of course!" John nodded, "Admittedly, your father's beef is excellent and to my liking." But Mr. Liu Mang's 'vegetarian beef' is even better! But most importantly, it's actually made with tofu! It's incredible!"

Hearing John's answer, Kumamoto Sanzo and his son's hearts suddenly sank, and they could only pin their hopes on the other judges.

"Mr. Liu Mang's tofu is delicious, but I personally prefer the original taste, so my choice is Mr. Kumamoto. The bearded man next to John made his position clear.

"Void~" Kumamoto's father and son breathed a sigh of relief at the same time.

"Using ordinary ingredients to make unusual dishes can reflect the level of a chef, and I vote for Mr. Liu Mang. Another judge stood up and said.

At this moment, the hearts of Kumamoto father and son were lifted again.

"I chose China's 'vegetarian beef', it tastes amazing!

"I choose Toei Wagyu beef, its tender juice makes my soul tremble!"

"I choose Chinese food!"

"I'll vote for Mr. Kumamoto!"

……

The vote ended quickly, with five votes to four! Kumamoto Akagi's Wagyu received one more vote.

The competition has been played three rounds, and so far, Liu Mang has received 14 votes, and Kumamoto Akagi's side has 13 votes, and the difference between the two sides is only one vote.

"It's okay! It's okay! It's not bad!" said Kumamoto Akagi, wiping the sweat from his forehead.

"It's a pity that I didn't get all the votes in this round!" Kumamoto Sanzo was a little resentful.

"It's okay, the last soup dish is something I thought about early in the morning, and we will win the next round!" said Kumamoto Akagi, looking confident.

"That's right, we're sure to get all the votes in the next round and win this fight!"

"Boss, we are only one vote ahead at the moment, and the situation is not optimistic!" said Five Eyes as he raised his fingers and counted the votes.

"Oh, yes? Wouldn't it be nice to win him in the next round. Liu Mang smiled slightly: "It's time to do your best!"

"Brother Mang, does the juice in Dongying's cuisine mean soup?" asked Wu Jing.

"I guess so. Liu Mang was not particularly familiar with Dongying's cuisine, and he replied with some uncertainty.

"It's a little different. Ida Huaishu walked over: "Chinese soup stock likes to use beef bones, pork bones, old chickens and other livestock. On the other hand, Toei's soup base is good at using seafood and fish, such as bonito and kelp. And I care more about the original flavor in the soup ingredients, and I am not as strict about the umami as Chinese stock. ”

"That's pretty much it! Boss, making soup is your forte! Beat them up for a whole 'boiling cabbage'!"

"Boiling cabbage?" Ida Huaishu's eyes lit up: "I haven't tasted this dish for many years, it turns out that Liu Mangjun will make it!"

"Master, you said it earlier! I do. Liu Mang nodded: "But today I want to make another soup dish." ”

"What other dish could be better than 'boiling water cabbage'? When I visited China with Prime Minister Tanaka, I had the privilege of tasting it at a state banquet, and I still remember it!"

"Can't say better, but it's okay to win. The broth of 'boiling water cabbage' is very cumbersome to prepare, and it requires a very cumbersome process, and by the time a bowl of soup is made, it will be dark. I'll start with a simplified version. If the master wants to try the 'boiling cabbage', I'll make it for you after the gamble." Liu Mang replied.

"Okay, so what soup are you going to make today?" asked Ida Kaiki.

"Well, this soup was only figured out by me some time ago, and some Dongying cooking techniques have been added, the name is ......" Liu Mang thought for a while and smiled: "Then it's called 'Azure and Waiting for Smoke and Rain'." ”

"Bull fork! Jay's lyrics are all written by you!"

Wu Jing has always been a fan of Jay Chou, which can be seen from the fact that his old man had to tamper with the song "Nunchuck" when he recited Buddha to others.

As soon as she heard Liu Mang announce the name of this dish, Wu Jing couldn't help but shake her head and hummed: "The sky is blue and waiting for the smoke and rain, and I am waiting for you." The moonlight was salvaged, and the ending was blurred......"

"What a poetic name, I'm looking forward to it!" said Ida Huaishu with a smile.

"Master, you will love it. ”

While everyone was laughing, Kumamoto Sanzo had already quickly selected the ingredients, for fear of wasting a little time.

"Father, the ingredients have been chosen. Kumamoto placed the basket with the ingredients on the board.

"Nails, spinach, seaweed, tofu...... Well, very good!" Kumamoto Akagi checked the ingredients in the basket and nodded repeatedly.

"Father, I'm wondering, why did you decide to make the most ordinary miso soup for the last dish?"

"Miso soup is the most popular dish in our country. Although it is ordinary, it has been passed down for so many years and has endured, what does this mean? It means that the people's acceptance of it is very high. Finishing off a kaiseki dish with this dish is the safest option!"

Kumamoto Akagi explained as he soaked the kelp in hot water and prepared for the first sauce.

Hirohisa Koyama, a famous Toei chef, once said that Toei cuisine is a very simple and difficult dish to make, and "juicing" is the best example of this.

The juice is the most basic Toei-style dashi, and it's very simple to talk about, just a kumbuga bonito. It is also very important to say that it is important, and the soups, stews, and steamed foods of Toei cuisine are often based on this, and some sauces are also added to make the flavor more mellow and rich.

It can be complicated, and there are many details that need to be considered, from the selection of raw materials to the production method.

A good bowl of 'juice' is the key to determining the dish, which is why Takeno Shaoou's 'clear juice' recipe can cause a sensation among Toei chefs.

Now Kumamoto Akagi uses the 'real kelp' he brought. This kombu is known as the premium quality of kombu, and it is mainly produced in the southern part of Hokkaido, centered in Hakodate, and is also known as "Matsumae kombu".

The meat is thick, wide-shaped, and flavorful, and the broth is luscious and elegant. It is ideal for making clear soups that highlight the flavor of dashi stock or soup bases for various types of noodles.

Of course, there are many people who think that kelp and kelp are the same thing, but they are not, and the waters produced by kombu are colder and more delicious.

PS: Thank you for the tips from Brother Screw and the princes of the Three Kingdoms Opera!