Soon, all the ingredients were taken out and sent to the cutting board. Liu Mang rolled up his sleeves, walked to the edge of the pool and wiped his hands, ready to start making a face.

At this time, all the chefs in the kitchen gathered around to watch, and many people took out their mobile phones and started recording.

Liu Mang first took the eggs, then took a stainless steel basin, and beat the eggs in, leaving only the egg whites.

"Can you do this?" a simple knock on the egg white surprised these Western chefs.

In Western cooking, there is a special egg suction appliance for egg whites, while Liu Mang only relies on his own hands. Grab an egg with each hand, knock it lightly, press your thumb, and the egg white flows into the basin, leaving only the yolk in the eggshell. The action is clean and neat, without dragging mud and water, and the speed is several times faster than sucking one by one with an egg white separator.

Two chefs also went to the stainless steel basin to take a look at it, to see if there were any remaining eggshells and yolks in the basin, and the result was clean, and they couldn't find the slightest fault.

"Master He, it's just an egg, how can these chefs look like they've never seen them before?" Shan Jian said in surprise.

"It's normal for foreign chefs to use tools or machines to cook. And we pay more attention to the basics, in the Chinese kitchen, who has to use an egg suction device to take an egg white, then it will not be laughed to death by peers?"

"Well, that makes sense. Shan Jian nodded.

When the egg whites are ready, Liu Mang adds a certain amount of water, then takes a small spoonful and stirs slowly. The egg whites and other items should be added to the flour, so the force should not be too large, and if it foams, it will not be good, and it will clump.

Next, Liu Mang mixes the high-gluten and low-gluten flour in a certain proportion, piles it into a small mound on the cutting board, and then digs a hole in the middle of the hillock, pours the adjusted egg whites into it, and slowly stirs it with his hands.

Liu Mang was making noodles here, and Lin Xiao was making the stuffing to be mixed in later in front of another board.

According to Liu Mang's instructions, Lin Xiao chose shrimp and fish meat to prepare this time. The meat of fish and shrimp is very tender, and when heated, it is more elastic than ordinary red meat, and it can be pulled and shaped.

"Mr. Gordon, what do you make of meat puree in your restaurant?" Lin Xiao asked.

"Oh, we have a special blender, do you need one?"

"Cooking machine?" Lin Xiao thought for a moment and shook his head: "Is there a heavier tool, preferably metal." ”

"What tools?"

"It's something heavier and something that can be beaten. Lin Xiao gestured towards Gordon with both hands.

"Is this okay?" Gordon commanded, took a small hammer and handed it to Lin Xiao.

The hammer is made of square stainless steel, smooth on one side and dotted with bumps the size of a little finger on the other. It is commonly used in Western cuisine to beat fish steaks and steaks.

"Make do with it. Lin Xiao shook it in his hand and replied.

"Xiaodan, will you bring those two iron rods?" He Donglin asked.

"Of course you brought it, what if you can use it?"

The two iron rods of Shan Jian are special tools for making Chaoshan beef balls. The front end of the iron rod is square, and each weight is about one kilogram.

The reason why Chaoshan beef balls are tender and elastic is precisely because the filling is not chopped with a knife, but continuously beaten with a special iron rod until it becomes a thick meat puree.

Lin Xiao first took a chef's knife for Western food, cut the fish and shrimp into pieces, and then used a small hammer to continuously knock them.

"What's the point, isn't it better to use a food processor?"

"I don't know, is it because Chinese chefs don't know how to operate machines?

Lin Xiao actually heard a few words of everyone's discussion, but he didn't pay attention to it at all, but concentrated on tapping the ingredients on the board, and didn't want to stop for a moment.

At this time, Liu Mang's dough has already taken shape, and after adding egg whites, the dough is significantly tougher than the dough that comes out with water, and it is more laborious to knead.

"It's strange, we have a blender in our kitchen, why don't you use this Chinese kitchen god?"

What these Western chefs don't know is that top pastry chefs don't use machines to make pastries. Because of the skill to a certain extent, the chef is more willing to trust his hands.

Just like Liu Mang now, he can clearly feel the hardness and humidity of the dough through his hands, and then consider whether to add water and flour, which the machine simply can't do.

I remember that at Toei, the sushi god Jiro Kohashi once said that only food that has been touched by the chef's hands can be called real cuisine. Because only in this way will the food bring the chef's emotion and become human.

Jiro Kohashi's view also coincides with Liu Mang's, in his eyes, cooking is an art, and only by perceiving it with his own hands can he feel its subtle changes.

Therefore, unless it is a last resort, Liu Mang will not use the machine at all, because the machine is too rigid, which will lead to differences in taste. It's not much in the eyes of ordinary diners, but in the eyes of the top gourmets, it's like a briquette on the snow – it's all right in mind.

"Bang!" a rhythmic tapping sounded in Gordon's kitchen.

Lin Xiao stopped his hand and wiped the fine beads of sweat oozing from his forehead with his sleeve.

"Master Lin, if you take a break, I'll take care of you. Shan Jian stepped forward and rolled up her sleeves.

"No, right away. ”

After twenty minutes of constant beating, the fish and shrimp on the hardwood cutting board have mixed together and become a sticky and delicate pulp.

"Chef, this pâté is a little different from what we make in a food processor. David kept staring at Lin Xiao, and he asked Gordon.

"It's different. Although I haven't tasted the dishes made this way, I can feel that the texture of this meat sauce is more viscous, more elastic, and definitely better. China is worthy of being a big country of food, and there are many things worth learning. ”

Both Gordon and David are connoisseurs who have been immersed in cooking for decades, so they can naturally tell the difference between good and bad at a glance.

"Okay!" After another seven or eight minutes of tapping, Lin Xiao stopped and scraped the meat puree from the cutting board into the basin with a knife.

Then sprinkle in salt, pepper, cornstarch to taste, and add a bowl of crushed ice that is prepared before the first beating of the puree.

There are two uses for adding crushed ice to the meat puree, the first is that the meat is beaten, and under the physical action, the temperature of the meat will become higher, and the addition of crushed ice can cool down and prevent protein denaturation. The second function is to increase the tenderness of the meat and prevent the taste from being too hard.

"Shan Da Beauty, help me press the basin. ”

"Okay. Shan Jian stepped forward and pressed the edge of the basin tightly with both hands, while Lin Xiao quickly stirred it vigorously in the basin with his hands.