The meat is steamed on the stove, and Liu Mang then takes a few green peppers and cuts them into small pieces with a knife. Pen Fun Pavilion wWw. ｂiquge。 info then took a piece of tender beef tenderloin and finely minced it into a puree.

"Stuffed meat with tiger skin and peppers, I know this dish. Wu Jing smiled.

"Yes, but it's a little different. ”

Chop the meat filling, add a little salt, pepper, cooking wine and other seasonings and stir well, then add the meat filling to the chili segment, and finally dip it in a layer of egg liquid and wrap it in a layer of flour.

Heat the pan with cold oil, fry the floured pepper segments over low heat, wait until the skin is yellowed, pour in the seasoned water, quickly turn off the heat and simmer.

"Boss, are the bamboo shoots ready to eat?" asked Five Eyes.

"Let's bake it for a while, this roasted bamboo shoot is called roasted, but it's actually steamed. Liu Mang looked at it and said.

"Steamed?" Five-Eyes scratched his head strangely, and then roasted.

Taking advantage of the fact that the button meat and sharp peppers were still being processed, Liu Mang took some pre-soaked rice, beat it into rice milk with a food processor, and then added a little glutinous rice to make a paste.

Pour water into the pot, boil over the fire, Liu Mang scooped up the rice milk with a frying spoon, and kept shaking his right hand on the top of the pot.

As he shakes, the dripping rice milk pours into the hot water and quickly takes on a tadpole-like shape.

When all the rice milk is dripped, Liu Mang stirs it gently, then quickly scoops it up with a colander and puts it into a porcelain bowl with brown sugar water.

At this time, the pepper segments in the other pot were also ready, and after slightly thickening them, Liu Mang used chopsticks to pick them out one by one and placed them in the disc.

After the first course is finished, Liu Mang then takes the button meat out of the steamer and sprinkles shredded green onions around the plate as a garnish.

"Alright, your bamboo shoots are fine. Liu Mang said as he cut a little candied fruit, sprinkled it into a porcelain bowl with brown sugar water, then put in ice cubes, and sprinkled with a layer of snow-white powdered sugar.

took the spring bamboo shoots in Wu Jing's hands, peeled off the blackened shell on the top, and revealed the yellow and tender bamboo shoot flesh inside.

"Here's the secret of roasted spring shoots. Liu Mang smiled slightly, cut off the top of the bamboo shoot with a knife, and then put it into the bowl.

A charming aroma of wine came from the bamboo shoots, and from the bamboo shoots poured not only the orange-yellow liquid, but also the white shrimp mixed in the liquid.

"Oh, so you sealed the Huadiao wine and shrimp in bamboo shoots, and after roasting, you got a similar effect to steaming?"

"Okay, all four dishes are finished!" Liu Mang rubbed his hands: "Please taste it!"

"Boss, what are the names of these four dishes?" asked Goyan, swallowing his saliva.

"Well, this dish *** stuffed shrimp" is made with good flower carving, added to the shrimp and sealed in bamboo shoots and baked. Liu Mang pointed to the wine poured from the bamboo shoots and said.

"And this steamed dish is called 'Yanyu West Lake', which uses the method of 'gold medal button meat' to make pork belly into a pagoda shape. ”

"It's really beautiful, like a Chinese ink painting. Ida took a closer look and admired.

The pieces of meat in the disc are cut with exquisite knife skills and arranged in the shape of a pagoda. After steaming, all the fat in the meat is separated, and the shining oil shine naturally gives the dish a layer of crystal color.

The excess juice Liu Mang is thinly thickened, outlining the undulating lines of the West Lake in the blank space of the disc. After being decorated with green green onions, it is really like approaching the shore of West Lake, where a lake of spring water ripples.

"What is this one, what is this one called?" Wu Jing pointed to the bowl of dessert with ice cubes.

The amber-colored soup is filled with tiny shrimp-like particles, sprinkled with powdered sugar and candied fruit, like snow after a heavy snowfall, leaving a few paw prints on the birds.

"It's called 'Snow Thriller', and it's based on Yichang's 'cold shrimp', and I've made some improvements to make it taste a little better and the presentation a little more exquisite. ”

"The last course, the last course, you can start eating it after the introduction. Five Eyes pointed to the chili rings wrapped in minced meat and said impatiently.

After the chili rings are fried, Liu Mang decorates them with shredded green onions to make them into a small lotus leaf shape, and on one side of the plate is a dragonfly carved from a red-skinned radish.

"This dish is called 'Moonlight on the Lotus Pond', and the dish of 'Stuffed Pork with Tiger Skin and Pepper' was originally filled with pork, but I changed it to a good Wagyu tenderloin. Liu Mang said with a smile.

"Liu Mangjun, your four dishes are made according to the four seasons of spring, summer, autumn and winter, right?" said Ida Huaishu.

"That's right, if you want to defeat Hirakawa Ran's 'Soul Cuisine', you have to think of a way outside of the dishes. These four dishes are just a prototype, and the specific taste and artistic conception will require several more experiments. ”

"You can move your chopsticks. Wu Jing swallowed and asked weakly.

"Well, let's eat! Savor it for a while, talk about how you feel, and I'll continue to improve." Liu Mang said.

"No problem. Ida nodded, scooped up a spoonful of shrimp with a spoon, and put it in his mouth.

After the smooth and tender taste of the shrimp, the fresh fragrance of bamboo shoots and the smell of flower carving linger in the mouth.

"It's so refreshing! I could hear the sound of budding from the branches of the trees in spring. Ida Huaishu looked intoxicated: "It is very much in line with the theme of this dish. ”

"Thank you for the compliment, you can try this again. Liu Mang pointed to the 'Moonlight on the Lotus Pond' and said.

Ida Huaishu listened, put down the spoon and picked up a piece of green pepper ring with chopsticks: "Well, the shape is very chic! This dish should be related to summer, that is, spicy?"

As soon as you bite into it, the tenderloin of the top Wagyu beef seems to melt in your mouth, and the slight spiciness of the outer layer of pepper skin comes from the base of the tongue.

Jiro Ida took a light breath, the spicy sensation was not particularly strong, and while stimulating the taste buds violently, it subsided in an instant, leaving the tenderness of the beef between his lips and teeth.

This feeling is just like the summer afternoon sun shining on people, and it is very comfortable to be lazy.

"Good, good, good!" Ida Huaishu shouted three times in a row, moving his chopsticks to the 'Smoke and Rain West Lake'.

"Huh, is it sweet?" Tearing off a trembling, shiny piece of meat from the pagoda and sending it to his mouth, after chewing slightly, Ida Huaishu was surprised.

"Well, this sweetness is very fresh, not greasy at all, you use cherries, right?"

"That's right, Master. Liu Mang nodded: "The flesh of fresh cherries is very sweet, and has a faint fruity aroma, which can just relieve the oiliness of the pork belly." ”

"Very good, fat and thin pork belly can bring people satisfaction, very much in line with the mood of the autumn harvest. After Ida finished speaking, he picked up the spoon again: "Try the last dish and see what you understand winter like." ”

PS: Thanks for the tip of Mi Li's children's shoes.