"Lao Liu, an old friend is coming today. Lin Xiao said while chopping the onion.

"Old friend, who?"

"Comrade Jeba. Lin Xiao glanced at Liu Mang's chopping board: "Carrots don't need to be cut so beautifully, anyway, if they are boiled in a pot, they will melt." ”

"It's okay, just practice your knife skills. Liu Mang put down the kitchen knife in his hand: "Jeba is coming? That's great." ”

Today, Lin Xiao taught Liu Mang 'yellow juice', just like the soup stock commonly used in Chinese food, 'yellow juice' is an indispensable base soup in Western cooking. Many sauces, such as 'black pepper juice', 'red wine juice', and 'mushroom juice', are used.

The four vegetables, carrots, celery, tomatoes, and onions, were ready, and Liu Mang untied a large plastic bag on the stove and poured out the beef stick bones and beef backbone bones inside.

"Does this bone stick need boiling water?"

"No, I'm going to bake it in the oven later, and there's no point in boiling water. Lin Xiao took a large baking sheet, brushed it with a brush with a layer of clear oil, and then placed the beef bones and sent them to the oven.

"Lao Liu, in fact, Western food is very simple, because their dishes do not have many cooking techniques, and they can't be roasted, fried, fried, boiled, and stewed. ”

"Okay, I'll do the rest, and you can guide you on the side. Liu Mang replied.

"Okay. Lin Xiao washed his hands, picked up the teapot on the table and took a sip: "Fry the onion first, wait until it wilts, then add celery, carrots, and finally tomatoes." ”

"What time does Jeba arrive?" Liu Mang took a frying pan, waited for the pan to heat up, added salad oil, and poured the chopped onion into it and stir-fried.

"At one o'clock in the afternoon, I went to the airport to pick him up. ”

Liu Mang stir-fried the onions in the pot over low heat, waited until the onions were browned, and then poured in the celery and carrots.

"It's hard to switch from Western to Chinese, but it's easy to switch from Chinese to Western. Lin Xiao beat the tomatoes into juice with a food processor and brought them to the stove: "Because their foundation is incomparable with ours, many star chefs who have learned the top will practice knife skills, heat and other skills again in the end." It's like building a house, where the foundation determines the height. ”

After adding the beaten tomato juice, the vegetables in the pot suddenly became sticky, and Liu Mang kept stirring with a frying spoon to prevent them from sticking to the pan: "The desserts and pastries in Western food are still very powerful, and this has always been my shortcoming." ”

"Desserts and pastries are easier instead. Because their pastries generally have a very strict recipe, as long as you master the recipe, it is easy to make. I didn't learn anything else at Le Cordon Bleu, and I copied a large copy of the recipes for various pastries, and I will show you when I go back and make sure that I can make them right. ”

"That's good. ”

After 30 minutes of stir-frying, the chopped vegetables in the pot were already soft and rotten, and they became a sticky mass.

"This appearance is a bit ugly, do you want to continue to speculate?" asked Liu Mang.

"I sniff it. Lin Xiao walked to the stove and fanned his nose with his hand: "Okay, the sour taste of tomatoes has all volatilized, and you can add beef bones." ”

Liu Mang poured the crushed vegetables in the wok into a stainless steel bucket, while Lin Xiao walked to the oven, put on asbestos gloves, and took out the beef bones inside.

After being roasted at high temperatures, the beef bones have become brown and black, and the fat in them is separated and makes a squeaky sound.

"Okay, let's simmer together, and boil it for seven or eight hours on low heat. Lin Xiao used a clip to clamp the beef bones into a large bucket, added half a bucket of water, and sprinkled a few bay leaves.

"Is this the end?" Liu Mang was stunned.

"It's over. Lin Xiao nodded: "Boil until the soup is thick, just filter it again." ”

"Seems a little too simple. ”

Liu Mang originally thought that the most important 'yellow sauce' in Western catering should be quite complicated. Bao Buqi is similar to hanging clear soup, but he didn't expect the method to be so rough, which greatly exceeded his expectations.

"Of course it's easy for you, but for those who are just starting out in cooking, the recipe for yellow sauce is not too complicated. Lin Xiao pouted: "I think I was in Le Cordon Bleu back then, and the most bitter thing for those foreigners was to boil yellow juice, and many people were stuck at this level and finally eliminated by the academy." ”

"Well, it's me thinking too much. Liu Mang twisted the flame switch on the stove to a scale and untied the apron around his waist.

"Jeba should be almost there, I'll pick him up. Lin Xiao looked at the time and replied.

"Okay, you go pick it up, I'll let the kitchen prepare a few dishes. ”

Walking out of the small kitchen with Lin Xiao, Liu Mang came to the large kitchen upstairs.

It was noon, and the kitchen was in full swing, with the sound of pots and pans clashing.

"Master Liu Mang. Seeing Liu Mang, many chefs greeted him.

The upstairs business is getting better and better, and it is full every day, and if you want to have a meal here, you have to book a seat several days in advance, so you don't have to worry about the source of customers.

"Master Shan. Liu Mang walked up to Shan Jian, who was lying on a table and looking through the recipe.

"Chef. Seeing Liu Mang, Shan Jian stood up.

"What are you looking at?"

"With the garden food list. Shan Jian shook the book in his hand: "Master Liu Mang, I have a question I want to ask you." ”

"Well, you say. ”

"Recently, I've been copying some traditional dishes, but there is one dish that doesn't always make well. ”

"Which dish?"

"It's 'shrimp and pomelo peel', I found it in some recipes, but the taste always feels wrong, what's going on?

"Oh, I just know that. Liu Mang pulled a chair and sat down: "How did you do it?"

"Oh, yes. Shan Jian took out a small notebook from his jacket pocket and flipped to one of the pages: "This is the note I made, do you see it?" ”

"You're hardworking. Liu Mang chuckled, took the note and looked at it.

"That's right, but there's a trick you haven't mastered. ”

"What's the trick?"

"What do you do with the pomelo peel in the shrimp pomelo peel?"

"Oh, I first scrape the pomelo peel with a knife, then cut out the white floc inside, and then boil it in water to remove the bitterness. ”

"It's okay, but it's not thorough. Liu Mang shook his head: "Next time you do it, use a toothpick to make a small hole in the grapefruit and bake it on the fire." Brush with honey while roasting, wait until the sweetness of the honey penetrates into the yuzu peel, and then peel off the yuzu peel and enter the dish, I guarantee that there is no bitterness at all. ”

"I see. Shan Jian suddenly realized: "I'll try it right away." “

"Hey, don't run, I haven't ordered yet. Liu Mang looked at Shan Jian, who had already rushed out of the eight zhang distance, and suddenly couldn't cry or laugh.