Hearing that Liu Mang actually wanted to slaughter this sturgeon with a length of more than one meter and a weight of hundreds of catties by himself, everyone was a little incredulous. Pen, fun, pavilion www. biquge。 info

And Wei Changli held his hands on his chest, staring at Liu Mang coldly, with a playful look on the corner of his mouth.

"Just kidding! When we kill this fish, we have to work with three or four people! He's alone? It's hard to even get out of the tank, right?" said one of the cooks.

"That's right! Such a behemoth has terrifying strength. Do you remember the last time? When that little Song was killing a fish, he was flicked by the tail of the fish and fainted on the spot!"

"I'm not afraid to flash his tongue when he really talks big, I'll see how he fishes the fish out of the fish tank!"

Everyone's ridicule is not unreasonable, even if it is a person of more than 100 pounds, it is difficult to pick it up, let alone a big fish that will struggle to the death.

However, Liu Mang has his own way......

There is a big fish in the "Tune Ding Collection": big fish, like a short nose, mouth under the jaw, body with oblique line armor, no scales, flesh yellow, the big one is two or three zhang long, there is a diamond-shaped soft point on the forehead, and it dies when touched......

This probably means that above the head of the sturgeon, there is a triangular carapace, and below this carapace is the central nervous system of the sturgeon, and once destroyed, the sturgeon will die immediately.

However, the nail is very small, probably a little larger than the thumb cap. If you want to accurately penetrate this dead hole, and still swim in the big fish, this difficulty can be imagined, not ordinarily large. In addition to testing the chef's eyesight, the speed and force of the knife are also the key.

"Is there any wine?" Liu Mang asked again.

"Oh, there is. What kind of wine?" replied one of the chefs.

"Liquor is the best. ”

Soon, a bottle of high Hengshui Lao Baigan was brought up.

Liu Mang took a wine cup and poured a glass of wine, first bowed twice in the air, and then sprinkled the wine on the ground.

From this, it can be seen that there is a difference between a chef with a heritage and a chef with a wild road. Liu Mang's actions seem superstitious, but they are actually worshipping the ancestors.

The ancestor has a clear precept - more than 100 catties of water tribes have spirituality, and they must pray for blessings and sprinkle wine and sacrifice before slaughtering. In this way, there will be no sin left behind, and peace will be kept.

After sprinkling this cup of wine, Liu Mang poured another glass and drank it all.

Taking advantage of the spicy sensation of the wine going straight to his throat, Liu Mang took a long knife with a bright sharp blade from the cutting board where the knives were placed.

This knife is very similar to Dongying's cooking knife, and is generally used in Chinese kitchens for deboning cattle and sheep.

Liu Mang wrapped the towel around the handle of the knife and then held it in his hand. The purpose of this is to prevent hand slippage and better control accuracy.

"Don't you fish it out, kill it directly in the fish tank?" Seeing Liu Mang walking to the fish tank with a sharp knife in his hand, the people present were surprised except for Bu Yu and Han Shaobai.

"How do you kill this? Do people want to jump into the fish tank?"

Liu Mang didn't speak, he raised the sharp knife with one hand, and the other held the fish tank, staring at the big fish swimming in the fish tank, with an extremely focused expression.

He was well aware that there was only one chance. Although it can't be plugged in once, it can be inserted a second time, but in this way, it will invisibly make everyone look down on it, and it will not have a shocking effect.

When the sturgeon fish swam to the edge of the fish tank and was in a relatively static state, Liu Mang seized the opportunity and quickly thrust the sharp knife in his hand.

The sharp blade pierced through the scale armor on the top of the sturgeon's head, all the way into the flesh.

The sturgeon writhed twice, and immediately as if it had been electrocuted, it immediately stopped moving.

"How is that possible?"

"This ...... This sturgeon is just dead?can't even see a trace of blood?" Wei Changli's open mouth could fit into a fist.

Wei Changli's specialty dish is the 'dragon marrow and phoenix tendon soup'. So he slaughtered no less than 100 such sturgeon. But there has never been such an ease as Liu Mang, it is often a big project, and it requires the help of several people at the same time to complete.

"Hehe, this trick is called 'Sturgeon Dragon Point Point', but not ordinary people can learn it. Bu Yu touched his chin and smiled proudly.

The chefs of Manhan Mansion looked at Liu Mang's eyes and immediately changed. Although Liu Mang is already famous, only by seeing it with his own eyes can he feel his true strength.

The sturgeon is dead, and it has no strength to struggle, so it's easy to do now. Liu Mang grabbed the gills of the big fish with his hands and carried it from the fish tank to the cutting board.

"Bring a basin. Liu Mang commanded.

"Oh!oh!" the chef who had just fetched liquor for Liu Mang hurriedly handed over a stainless steel basin.

Liu Mang put the stainless steel basin under the sharp blade that pierced the head of the sturgeon, and then jerked it violently.

A stream of blood arrows erupted, all of which shot into the large basin next to it.

The sturgeon must be bled because this is the only way to keep the pith in its main spine free of blood and not affect the taste of the dish.

The people of Manhanlou usually bleed from the gills and cut off the vertebrae of the big fish. But in this way, there will inevitably be a lot of blood left in the 'dragon marrow', and Liu Mang's method can be said to be more than ten times stronger than them.

After the bloodletting was completed, Liu Mang changed to a bone-chopping kitchen knife, cut into the neck of the sturgeon, and went deep into the vertebrae before closing the knife.

Then turn to one of the fins on the tail of the sturgeon and cut around the tail.

Finally, he twisted his tail and broke the bones of the tail, and a snow-white dragon pith had begun to emerge from the bones.

Liu Mang wiped the sweat from his forehead, even if he had a special method, extracting the dragon marrow was definitely a hard job.

Slowly pulling, a thumb-thick, snow-white dragon pith as mutton fat white jade gradually pulled out of the sturgeon's vertebrae.

The sturgeon has three treasures on its body. One is the roe in the belly of the female fish, and the other is the lump of white meat in the brain, also known as brain platinum. The third is the dragon marrow (also known as dragon tendon, dragon crisp), which is the essence of the whole fish. In ancient times, it was exclusive to the emperor, and ordinary people ate that dragon marrow and let others know about the report to the official, which was to kill the head.

"Smack!" Liu Mang threw the extracted dragon pith into the basin and soaked it in water.

"Good way!" many people in the kitchen secretly praised in their hearts.

In Chinese cuisine, you can cook home-cooked food, and you can know some popular dishes, which is far from being a master, because these things can be learned by anyone as long as they work hard.

But like some sturgeon, the best abalone, and yellow-lipped fish maw, not everyone can do it. Because these ingredients are extremely precious, if the skills are not up to par, which boss is willing to give you to practice?

Only by mastering these top-notch dishes can you stand at the top of the Chinese culinary scene.

"What should he do with this dragon marrow?" many people were curious again.

In Manhan Building, the production of dragon marrow series dishes is generally the patent of Wei Changli, the head chef, and others will not bother you at all even if they want to learn.

In this way, ordinary chefs simply have no chance to be on top, let alone express their opinions.

And Wei Changli's common method can't be just one, that is, to stew the dragon pith with different ingredients to make various soups.

Of course, Wei Changli's approach also has a certain amount of truth, because the collagen of this sturgeon pith is particularly rich, which is several times that of pig's trotters. It is used to make soup to make the soup sticky and preserve its nutrients to the greatest extent.

"What is he doing with it?" Seeing Liu Mang walk to the safe where the ingredients were placed, and pick out a few spun cone-shaped white vegetables, Wei Changli said strangely.

Coconut white, the ancients called it 'mushroom', and the names of various places are high melon, mushroom shoots, mushroom hands, bamboo shoots, and high bamboo shoots......

It is an ingredient that grows near water, and only the tubers at the root are edible. It has a sweet taste, and is generally used in restaurants for stir-fried and cold dressing.

Liu Mang first peeled and washed the white water, and then cut it into small pieces with a hob.

"Isn't it?cut so big, is it used to stew soup?" Wei Changli stared at the movements of Liu Mingming's hand, puzzled.

It is not suitable for stewed soup because it has a crisp and tender texture, which is somewhat similar to cucumber, which is almost basic common sense for a chef.

Next, the sturgeon pith was processed, unlike Wei Changli, the pith was cut directly into cube-sized cubes. Liu Mang's method at the moment is to first cut the fish pith into slightly longer sections, and then cut the cross knife flower from one end to the top.

A piece of old ginger is crushed, a handful of shallots are knotted, and the condiments used by Liu Mang are extremely simple.

Heat a pot, pour in cold oil, stir-fry the ginger slices until fragrant, then turn the sliced sturgeon pith into the stir-fry.

"It turned out to be braised in a braised braised eye! I thought it was a strange practice. Wei Changli pursed his lips.

He has also tried this method, but it is very difficult to master the heat. Before the heat arrives, the dragon marrow will melt away and disappear without a trace. But the main thing is that the dragon marrow made by this method does not taste good, and it is a little greasy.

Dark soy sauce, light soy sauce, and then pour in half a bottle of Shaoxing rice wine, add a spoonful of broth, put in the green onion knots, Liu Mang put the lid on the pot, turn to low heat and simmer slowly.

"How about everyone, are the apprentices I taught still in your eyes?" said silently, half proudly, half mockingly.

"The posture is not bad, but the chef is not an acrobat, and in the end, it is the taste of the dish that will be evaluated. Jia Buping said.

"That's right, we don't deny the level of Chef Liu Mang, but the dishes have a variety of flavors, and everyone's preferences are different, so it's hard to summarize them in one dish. Chen Fulin echoed.

Chen Fulin himself knew very well that just looking at Liu Mang's skills and skills in slaughtering the sturgeon just now, Wei Changli had already lost to his grandmother's house in this invisible competition.

In order to save some face for these people in Manhan Tower, you can't talk to death, you have to find a staircase in advance.

"Okay, if you don't die in the Yellow River, you won't die, and I'll make an evaluation when the dishes come out. Silent nodded.

The sturgeon pith in the pot has been simmered for about 20 minutes, Liu Mang lifted the lid of the pot, first picked out the green onion knot and ginger slices with chopsticks, then put the chopped cocoon white into it, turned it slightly to prevent it from sticking to the pot, and then covered the pot.

The moment Liu Mang lifted the lid of the pot, a strong fragrance came from the noses of everyone in the kitchen.

The flavor of this sauce is that the collagen of the fish pith is mixed with light soy sauce and dark soy sauce, and then stewed.

Just by sniffing it, many people couldn't help but lick their lips, and some people even thought in their hearts that the personal disciple of Master Buyu really had two brushes, and it was not in vain.

Simmer for about 15 minutes and remove the lid again.

This time, the soup in the pot was almost dry, because of the fish pith, the soup was as sticky as adding starch, and the precipitated gum was coated with a perfect layer of sauce on the surface of the white coat.

As soon as you twist it to a high heat, the pot immediately makes a 'gurgling' sound, and the extremely high temperature drives away the last moisture and brings out the aroma of the dish to its fullest.

"Alright!" Seeing that the heat had arrived, Liu Mang removed the pot from the stove and put the dragon marrow and cocoon white inside on a plate.

"Hide your tears and say goodbye to Danfeng, and give sorrow to the white dragon!" Liu Mang made a gesture of invitation: "Everyone, please try my 'dragon marrow stewed white'!"

Everyone in the kitchen came over and watched Liu Mang's dish.

After simmering, the cross knife flower cut on the dragon pith has exploded, forming a beautiful magnolia flower shape, while the white corn has been slightly soft, and is wrapped in a burgundy sauce along with the dragon marrow, exuding an attractive layer of oil.

"If you don't move, then I'll taste it first. Bu squinted his eyes and took the lead in stretching out his chopsticks.

"Hmm...... This is decent!" I picked up a piece of dragon pith and put it in my mouth, praised it silently, and patted Liu Mang's shoulder hard: "Sure enough, I lived up to the teachings of my teacher." ”

"You teach a fart! You only know how to drink wine and eat meat all day long, and the oil bottle is almost the same!" Han Shaobai also picked up a piece of coconut white and tasted it, and scolded unceremoniously: "If it weren't for Liu Mang's extraordinary talent and hard work, you would have been taught to be abolished." ”

"I'm too lazy to fight with you!" Bu Su rolled his eyes and waved his chopsticks: "You can also taste it! ”

Although Wei Changli didn't like the words, he couldn't help but pick up the chopsticks, took a piece of dragon marrow and put it in his mouth, just chewed it slightly, and his eyes immediately widened: "It turns out ...... So dragon marrow can still do this?"

Compared with making soup with dragon marrow and turning it into an invisible soup, Liu Mang's 'dragon marrow stewed with coconut white' perfectly retains the taste of dragon marrow.

Just a light bite, it bounces open between the teeth, and the umami in the dragon pith is not only retained, but also mixed with the fragrant smell of the white corn, and with the soft and glutinous taste of the dragon pith, it is really full of fragrance.

"If there is another bowl of rice at this time, it will be really the supreme delicacy in the world!" Wei Changli couldn't help but think in his heart.

His soup is only fresh, but what Liu Mang is doing now still has the taste and shape of dragon marrow, and the high and low are immediately distinguished.

"Hey, lost!" Chen Fulin tasted a piece of white and shook his head again and again: "This time Wei Changli really miscalculated, he wanted to give others a dismount, but he ended up going around himself into the ditch." Liu Mang's 'dragon marrow stewed in white' really brought the characteristics of sturgeon fish pith to the limit, and completely compared his 'dragon marrow and phoenix tendon soup'. ”