Liu Mang took the basin, walked to the crystal jar in the hall, and took out a milky white knife from his pocket.

Although Tai Sui will grow longer after cutting, if you use an iron knife to cut, it is likely to cause inflammation and rot, so you can only use a bamboo knife or ceramic knife.

Tai Sui, who is unattainable for others, is not uncommon for Liu Mang. Anyway, the lump placed in the upstairs hall is only small, and the lump Tai Sui in the kitchen god space, nourished by the spring water of the space, has now grown to the size of a water tank, and has a tendency to get bigger and bigger.

The last time he came back from the United States to apply for the World Heritage Site, Liu Mang had actually cooked Tai Sui for everyone once. But last time, it was boiled with ginseng to make a soup, and today he is going to make another method.

Holding the cut Tai Sui, Liu Mang returned to the kitchen. He Donglin glanced at the basin in his hand, and couldn't help but wave his hand again and again: "Master Liu Mang, you are too polite, you are really too polite." ”

The Eastern Jin Dynasty Taoist Ge Hong recorded in "Hug Puzi" that Zhuzhi pounded the end, or turned into water clothes, which made people light and immortal. And the First Emperor even sent Xu Fu to lead three thousand boys and girls, just to find this elixir.

"Master He, for a chef, no matter how precious an ingredient is, if it is not used to cook, it will be useless. This time I went to France, you can help me, I really don't know how to thank you, what is a mere Tai Sui. ”

"Master Liu Mang, I can't hide it, I was very unwilling to lose in the last Chef God Competition. I couldn't figure out how the 'eggplant' that I had only trained after ten years of hard work could not compare to the ubiquitous 'Northeast Stew'? However, I finally figured out that I did not lose in my skills, but in my state of mind. ”

Speaking of this, He Donglin sighed: "In order to develop that 'eggplant', I have gone crazy in those ten years, not only has my personality become withdrawn and unruly, but even my personality has become indifferent and selfish. It's like a few apprentices who have followed me for many years, and they have a name for me, but in fact, they rarely guide them, and they don't shoulder the responsibility of being a master at all. ”

"Master He, I've seen one of your apprentices. Liu Mang recalled and said.

"Who?"

"Gui Xingquan, the last time I participated in a cooking show, he perfectly presented a brand new 'eggplant', which made me bow down. ”

"He really ...... Do you do what I said?" the expression on He Donglin's face froze.

"That's right. Liu Mang nodded.

"That silly boy, that's what I just said casually. He Donglin smiled bitterly.

"No, Master He, it's really great! It's very good!" Liu Mang did not hesitate to praise the 'eggplant': "Congratulations, you have finally walked out of your own way!"

"Is that so?" At this time, He Donglin was a little embarrassed, and he was always serious and scared like a child: "At that time, I was thinking, why should I be limited to the shackles of my predecessors and not be myself?"

"Yes!"

"Can you talk about it later?" I'm still waiting for Tai Sui to get out of the pot!" Lin Xiao, who had been standing in front of the stove and waiting, complained.

"Okay, let's talk while we eat. Liu Mang smiled, walked to the pool with the basin, and put Tai Sui under the faucet to rinse carefully.

The rinsed Tai Sui was placed on the cutting board, and under the illumination of the overhead light, the Tai Sui in front of him was shining, like a piece of fine mutton fat jade.

"If you hadn't seen it with your own eyes, it would have been hard to believe that such a thing would have been born. He Donglin, who was standing in front of the board and watching Liu Mang cook, was amazed.

"This world is far more mysterious than we imagined. Liu Mang also sighed.

The cut Tai Sui was about a catty, and Liu Mang took a kitchen knife and changed it into a square the size of nearly half a palm.

"Master Liu Mang, what are you going to do?"

"Last time when President Tan Shi was here, I was stewing soup with the old chicken, but it was very fresh, but I couldn't eat the original taste of Tai Sui. This time, I plan to learn from the method of braised abalone, and use abalone juice to simmer Tai Sui over low heat until the erosion is soft, and then pour the juice on the table. Maintain the original flavor of Tai Sui to the greatest extent. ”

"Won't it be stewed?" He Donglin pinched Tai Sui on the chopping board with his hand, and wondered.

"No, it won't. Liu Mang shook his head: "Tai Sui's meat seems to be soft and tender, but it is actually very tough, and it will not rot even if it is cooked for a long time." ”

Tai Sui finished changing the knife, and Liu Mang gave it to Lin Xiao. Lin Xiao twisted the flame switch on the stove, put in most of the pot of water, and poured Tai Sui into the boiling water.

The last time they made Tai Sui for Tan Shi, Lin Xiao was not on the scene, which was a pity. So this redo, he clamored that he must do it himself.

After boiling water, the cut Tai Sui shrank slightly, and the color was less lustrous, but it was more white and tender.

Tai Sui, who had been boiling in water, scooped it up with a colander and shook the water slightly, and Lin Xiao immediately sent it into the clay pot on the other stove on the stove.

In the clay pot is the abalone sauce that Liu Mang prepared early in the morning. Therefore, abalone juice is the original juice obtained when making abalone, and it is also an indispensable condiment for many Cantonese restaurants in Guangzhou.

In addition to the expensive ingredients used, the work required to make a truly authentic abalone sauce is also very cumbersome.

First of all, the good dried abalone must be soaked in water for a few days, and then stewed in two broths. Then wash it with ham, lean pork, pork skin, old chicken, and chicken feet. Wash the ginger and shallots, fry them in an oil pan with the chives until they are dry and fragrant, and then remove them and put them into the bamboo net.

Finally, the bottom of the bucket is cushioned with bamboo chopsticks, and a bamboo mesh is placed on it. Then put in ham, lean pork, chicken feet, pork skin and abalone, pour in the remaining second soup, boil with fierce fire, add oyster sauce, Huadiao wine and an appropriate amount of rock sugar, starch syrup, dark soy sauce and other condiments, simmer for a day and night with a slight fire, until the abalone is thoroughly dissolved in the soup, then take it out, and filter it with gauze to get abalone juice.

The prepared abalone juice has the characteristics of dark brown color, oily and refreshing, delicious taste and rich aroma. It can be used to scoop noodles, pour on rice or stir-fry seasonal vegetables, and it has a strong umami flavor and a unique taste.

"Okay!" put Tai Sui into the abalone juice and stewed, and Lin Xiao covered the lid of the crockpot.

"How far is your chicken soup?" asked Liu Mang.

"It's been simmering for an hour, and it's time to add other ingredients. Lin Xiao replied.

"Oh. Liu Mang answered, walked to a cast iron safe in the corner of the kitchen, and took out a wooden box from the safe. When I opened it, I saw that it was half a wild ginseng.

Because some distinguished guests will come upstairs from time to time, and some high-end dishes will also be undertaken, so Liu Mang locks some old ginseng and other rare ingredients in the safe, so that Shan Jian and others can easily access them.

"Six-pint ginseng?" He Donglin only glanced at it, and exclaimed again.

"Hmm. ”

Half of the old ginseng was left over from the last banquet for Tan Shi, and Liu Mang simply took it out this time.

"Master Liu Mang, this ...... This is too extravagant!" Rao is well-informed He Donglin, and he couldn't help but sigh.