"Master Yu, you said that Liu Mang, can really make these dishes?" asked a chubby man sitting in the main seat in the No. 9 box upstairs. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

"Definitely can!" A thin middle-aged man sitting next to him nodded: "Although the dishes you ordered are very strange, Mr. Jia, I think it should not be difficult for Liu Mang." ”

"Why?" the fat man named Mr. Jia said in surprise: "If nothing else, just this 'fragrant fried rain mist' has been lost for almost twenty years, and I only tasted it once by chance." I hadn't seen anyone else cook it since he passed away, and I knew that the old chef was alone and had no heirs or apprentices. ”

"Why? Because he is a silent heir. ”

"Silent heir?" Mr. Jia was startled, and then his eyes were hot: "In other words, the book of "Diaoding Collection" is now in his hand?"

"I'm not here, I'll just wait and see what he cooks. The middle-aged man analyzed: "I also got this news from Han Shaobai's assistant. ”

"Strange, since Han Shaobai knows that Liu Mang is a silent apprentice, doesn't he have any ideas? For so many years, he has been thinking about that book "Diao Ding Ji". ”

"I don't know about this, maybe Han Shaobai feels that he is old and no longer has the ambition he had back then. ”

"If "Tiaoding Collection" is really in Liu Mang's hands, then I have to think about what I say! In this way, if I continue to serve as the head chef of Manhan Mansion next year, I will be able to get nine out of ten!"

This chubby middle-aged man's name is Jia Buping, and he is one of the twelve current chefs of Manhan Building. And the thin middle-aged man is called Wei Fan, who has followed him for many years.

There are 12 chefs in Manhan Building, and not only are there competition among chefs, but also the shares they receive are also different.

In the rules of Manhan House, the position of the chef is not set in stone. It rotates every 10 years and is voted on by shareholders and other chefs.

Once replaced, according to the agreement, the shares in hand will be handed back and transferred to the name of the new chef.

This Foundation-like approach has been mixed. On the one hand, it can motivate newcomers to move upwards and maintain the competitiveness of Manhan House in the catering industry.

On the bad side, it has increased infighting, so that the interior of the Manhan Tower can never be twisted into a rope, and there is no cohesion.

"Knock knock!" The door of the box opened, and the floor manager walked in with the freshly baked 'fragrant fried rain mist'.

As soon as this dish was placed on the table, everyone's eyes were captivated.

Embellishment with peonies and coriander carved from radish, the 'clouds' on the plate are as white as snow, exuding a burst of elegant tea fragrance.

"Ladies and gentlemen, our chef said that this dish should be tasted with Yuhua tea. The floor manager took a teapot and poured the tea in it for everyone.

"How is it, Mr. Jia, is it the same dish as the one you remember?" Wei Fan asked.

"It's a little different, like the current 'fragrant fried rain fog', the appearance is a little more beautiful. Jia Bufan took a closer look and replied.

"It seems that this year's kitchen god is really not in vain. Wei Fan said.

Jia Bufan first took a sip of Yuhua tea, then stretched out his chopsticks and picked up a piece of 'cloud mist' and brought it to his mouth to bite it.

As soon as you enter it, the fluffy skin of the cloud immediately crumbles into slag, and the sweetness of the shrimp meat inside and the wisp of tea fragrance contained in it quickly linger in the mouth.

This tea fragrance goes from the tip of the tongue to the base of the tongue to the throat, and then goes up, through the back of the eyes to the top of the head, soothing every nerve from the mouth to the eyes and then to the top of the head.

"Good dish!" Jia Bufan tasted this 'cloud', exhaled a breath, and praised.

Not only Jia Bufan, but the other people in the box also nodded again and again after eating, admiring.

"The god of kitchen is really the god of cooking, even if this dish is placed in the Manhan Building, it is also first-class and outstanding!"

"That's right, I can't do this trick to retain the fragrance of the tea leaves, remove the astringency of the tea leaves, and not spoil the taste of the shrimp meat. ”

"How did this Liu Mang do it? This 'cloud' should be fried from beaten egg whites, right? What kind of heat does it have to be used to fry into shape? It's incredible. ”

……

While everyone in the box was still immersed in the taste of this 'fragrant fried cloud', Liu Mang's other dishes in the kitchen were also being prepared intensely.

"Little Wu, when the eel is slaughtered, it should be soaked in salt water first, so as to remove the mucus on its body. Liu Mang commanded.

"Understood!" Five-Eyes nodded, scooping out a few live eels the size of a pound from the aquarium and preparing to start slaughtering.

Liu Mang set up the pot and prepared to blanch and fry the green vegetables on the stove that had been washed and selected.

'Jinling Sancao' refers to three kinds of wild vegetables in the Jinling area, namely chrysanthemum brain, Gouqi head and Ma Lantou.

Except for salt and a small amount of oil, almost no condiments are added when stir-frying, and the purpose is to maintain the unique aromatic smell of wild vegetables.

Stir-frying vegetables seems simple, and it is the basic skill of kitchen apprentices, but it also requires a lot of skills to really be verdant and tender.

In addition to the chef's ability to stir the pot, the heat when stir-frying the vegetables is not fierce is also the key to affecting the taste of the dish.

The restaurant is different from ordinary people's homes, and when frying vegetables, it must be on fire all the time. It is best to put the iron pot on the stove and immediately turn red.

In this way, the vegetables can be cooked in the shortest possible time, and the moisture contained in the ingredients can be locked, so that they do not feel wet when eating.

"Boom!" After blanching the vegetables, Liu Mang suddenly twisted the flame switch on the stove to the maximum. Under the dual action of the blower and the gas, the cyan flame rose to the position of his chest.

As soon as the iron pot was put up, green smoke immediately rose, Liu Mang scooped a small half spoonful of oil and poured it in, and the green vegetables in the pot immediately followed.

"Hula, hula!" Liu Mang's left and right hands cooperated with each other, shaking the iron pot.

Stir-frying —— is one of the most performative techniques in Chinese cooking.

The remaining oil in the pot is burned at a high temperature, and quickly changes from liquid to gaseous state, and then ignites in the pot.

"Cow is forced!" Jeba, who was wearing a chef's top hat and leaning on the stove, was bored and playing with a kitchen knife, and couldn't help but cheer in awkward Chinese.

In his mind, the scene was like that of a magician, playing with flames and clapping.

Eight seconds! In just eight seconds, this plate of 'stir-fried three grasses' is completed. (To be continued.) )