"Liu Mangjun, how did you get Wuye Shaoou, this 'green juice' method?" Coming to the hall of the hotel competition, Ida Huaishu couldn't help but ask. Pen & Fun & Pavilion www.biquge.info

"Uh...... Serendipitous, very fortuitous. "The kitchen god space is Liu Mang's biggest secret, and it is absolutely impossible for the second person to know, he can only prevaricate.

"Well, if this 'green juice' secret recipe is true, do you know how much of a sensation it can cause in Dongying?" Seeing that Liu Mang seemed to have something unspeakable, Ida Huaishu could only divert the topic.

"What a sensation?"

"Toei cooks, especially those who specialize in kaiseki cuisine, will be desperate to get it, because only with it can they claim to be the most orthodox kaiseki heirs. This kind of meaning is no less than that of the Chinese emperor of your time, who longed for the same thing. ”

"Ah, is it so exaggerated?" Liu Mang hesitated, should he take out such a precious recipe?

"Let's try to do it once, and I'll see if it's real or not. To be honest, I'm still very skeptical that a recipe that has disappeared for hundreds of years could appear in a Chinese, which is simply incredible. ”

"Okay!" Liu Mang nodded, walked to the area where the ingredients were placed, and began to select the ingredients needed to make the 'green juice'.

"Liu Mangjun, I'll avoid it first. Ida Huaishu thought for a moment and was about to turn around and leave: "I'll go and sit in the next room, and just call me when the 'green juice' is ready." ”

"Master, it's okay!" Liu Mang knew what Ida Huaishu was thinking, he was trying to avoid seeing the production process of 'green juice', so as not to be suspected of stealing the master.

A master like Huaishu Ida, who has been immersed in cooking for many years, as long as he looks at any dish once, he can figure out eight or nine without leaving ten, and he can't hide it from his eyes at all.

"Why doesn't it matter, if the practice of 'green juice' is true, then I didn't take advantage of you?"

"Master, it really doesn't matter, I originally wanted to give you this 'green juice'. Liu Mang laughed.

During this time in Dongying, thanks to the help of the two fathers and sons, Ida Huaishu. Liu Mang is a grateful person, and he can only use this recipe to express his gratitude.

Moreover, this 'green juice' method is rare in the eyes of Dongying people, but it is not very precious in Liu Mang's eyes, far less than the "Jinling Recipe" handed down by the ancestors.

But the most important point is that the recipe is directly imprinted in his mind, and there is no original. If you want to play its next value, you must find a person with high enough qualifications in Dongying to prove that Ida Huaishu is undoubtedly the best candidate.

"Well, if this 'clear sauce' is true, I'm willing to exchange it for a page of 'Jinling Recipes'. ”

"Really?master?" Liu Mang was overjoyed.

"Hmm. Ida Huaishu nodded: "There is a page fragment of "Jinling Recipe" from an old friend of mine, and I will find a way to help you come over." ”

"That's great!Master!" Liu Mang almost jumped up with excitement: "I'll start making 'clear juice' right away!"

Tuna bones, fresh sea urchins, snapper tails...... Liu Mang chose the ingredients in the same way.

"Do you need sea urchin yellow? It's pretty rare. Ida Huaishu carefully inspected the ingredients selected by Liu Mang.

"Master, what kind of dish is 'clear sauce'?" asked Liu Mang as he chopped the tuna bones into small pieces with a bone chopping knife.

"'Clear sauce' doesn't specifically refer to a dish, it probably does something similar to the soup stock commonly used in Chinese cuisine. Without it, many of Toei's haute cuisines would not be able to be made at all. In Toei, the secret of the restaurant's 'clear sauce' has always been a mystery to the chef, and it is usually passed on only to the eldest son. ”

"Well, I see. Liu Mang nodded, boiled the chopped fish bones into the water, and then threw them into the vat on the stove.

The method of clear sauce is somewhat similar to that of Chinese stock. The difference is that Chinese chefs use pork bones, beef bones and other livestock bones when preparing broth, while the clear sauce uses seafood and fish.

Liu Mang chopped the fish bones and put them in a large bucket, put half a bucket of water, increased the heat and began to boil.

"Is that the end of this?" asked Ida in disbelief.

"Of course not, it's just boiling the soup base, and after the soup base is ready, there is another process. Liu Mang said with a smile.

"I'll just say, if it's that simple, it's definitely not Wuye Shaoou's 'clear juice' recipe. Since it was lost, Toei's chefs have been trying for hundreds of years, and they have tried various methods, but no matter what, they can't make the 'clear sauce' mentioned in the book. ”

"But it is precisely because of this that Dongying's kaiseki cuisine has opened up a lot of genres!" Liu Mang smiled again: "If the recipe has been handed down and has been fixed, won't it make people have a lot less desire to explore?"

"Huh, it makes sense!" Ida Huaishu agreed with Liu Mang's words: "After Takeno Shaoou's recipe was lost, his successor, Sen no Rikyu, remade the tea snacks, and finally evolved into today's kaiseki cuisine. ”

So, everything has its good and bad sides. We Chinese often say that 'Saiong loses his horse and knows whether he is blessed', which is what it means. ”

"Liu Mangjun, I finally know why you can become the Chinese kitchen god before you are thirty years old. Ida Huaishu admired: "I only understood this truth when I was in my fifties. ”

"I've won a prize! I still have a lot to learn. Liu Mang smiled humbly, put on a pair of thick gloves, and began to handle the sea urchin in his hand.

Sea urchin is an echinoderm that grows in the ocean, and its hemispherical shell is composed of hard calcareous with spines, and the body cavity encased by the shell contains five small pieces of yellow thick porridge-like material, that is, sea urchin yellow.

Sea urchin yellow has a very sweet taste, and Chinese fishermen like to use it to make sea urchin paste, while Dongying people prefer to eat it raw.

"Do you want to add sea urchin yellow to the 'clear juice'? This is the first time I've seen it, is this what makes it special?"

"Master, sea urchin yellow is a very common ingredient in Dongying, has no one ever tried to use it to make 'clear juice' before?"

"Never!" Ida shook his head affirmatively, "Because it goes against the basic philosophy of Toei cuisine." ”

"What idea?"

"Toei cuisine has always been known for its lightness, and the ingredients are as original as possible when cooking. Sea urchin yellow is particularly delicious, but when heated, it immediately loses its umami flavor. So in Dongying, no one would do that. ”

"Oh, I guess I see. "During the time when he arrived in Dongying, Liu Mang once analyzed the character of Dongying people with Five Eyes.

Dongying people are serious and meticulous, but at the same time, they are also very rigid, and once they decide on one thing, they rarely learn to change.

Of course, this rigid character is also the source of the formation of their craftsman spirit.

However, there are pros and cons to this kind of character, just like the current 'clear sauce', if it were in China, it must have been studied by chefs a long time ago. But the people of Dongying only believe that sea urchins can't heat this dead reason, so they haven't touched the doorway until now.