The two contestants are busy, this time the show is different from the last chef competition, the ingredients are all brought by themselves, and the pots and stoves prepared are also ordinary households. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 info and can also use semi-finished products, presumably to save time on recording.

"This is the shrimp dumpling I made. Qian Duo held a dumpling in the palm of his hand and showed it to the camera.

Qian Duo's shrimp dumplings have been wrapped at home, and they can only be steamed on the stove when they are taken to the scene.

"Looks good, is this red the shrimp inside?" Jiang Wen asked.

"That's right, the red ones are the shrimp. Qian Duo nodded, pointing to a faint hint of pink in the white shrimp dumplings: "The shrimp in the bread here are all freshly peeled from live shrimp." ”

"How many shrimps do you peel a day?"

"We peel 2,000 river shrimp a day. ”

"Two thousand, all by hand?"

"Yes. ”

"That's a lot of work, why don't you buy the finished shrimp that has already been peeled?"

"A lot of the finished shrimp is peeled from dead shrimp and is not fresh. Qian Duo replied.

"No wonder your business is so good. ”

"That's for sure, you can only make good food with your heart. ”

"Mr. Wang, what's so particular about your pig hands?" Wei Tao walked to the other side of the stage and asked Wang Jifeng, who was busy.

"My pork knuckle must use fresh pork knuckles, each of which must be selected, and the brine for marinating pork knuckles must also use the old brine in our store. ”

"And how many years have you been using this old brine barrel?"

"This barrel of old marinade was made by my grandmother back then, and it has been more than 50 years now. ”

"Wow, more than 50 years? Keep it all the time, won't it break?"

"It's not going to break, we have to heat this brine every day, and we have to add fresh soup and spices to it. At this time, the brine in the barrel was already boiling, steaming slightly, and the braised pork knuckle inside had been marinated for a period of time in advance, just waiting for it to be heated.

"Three judges, which two delicacies are you more optimistic about?" Jiang Wenchao asked the judges on the judges' bench.

"I'm optimistic about Mr. Wang's 'secret brine pork knuckle', probably because I'm a carnivore. Dai Jili of "Huaxia Food Weekly" is a middle-aged man with glasses and a sven language, he laughed.

"I prefer shrimp dumplings and white porridge, which will be greasy if you eat too much fish and meat, and the light side dishes are the regular customers. Lin Tong of "Beauty's Private Cuisine" replied.

Lin Tong is indeed a beauty, and her show Liu Mang has also watched a few episodes. But in his eyes, this woman is good-looking, but she is too layman to cook.

It's okay to put the dishes on the plate and fool the audience in front of the TV, but the taste is definitely not good.

"I have the same opinion as Lin Tong, my personal taste is lighter, and I am more optimistic about Ms. Qian's shrimp dumplings and white porridge. Wang Lan is an old man with a white beard, he replied.

"Chef Liu Mang, as a chef, which food on the table do you prefer more?" Jiang Wen finally asked Liu Mang.

"Uh......" Liu Mang touched his chin: "I can't judge it yet, but I don't have a preference for this statement." ”

"No, everyone's taste is different, for example, some people like to eat sweet, some people like to eat salty. Some people prefer chili peppers, while others prefer light. ”

"Don't forget, I'm a chef. Liu Mang smiled: "If a chef's taste is very paranoid, then how to cook it? Just like if you don't like to eat sweet, then some sweet dishes of Zhejiang cuisine will naturally be rejected." If you don't like chili peppers, then Sichuan and Hunan cuisine will definitely not be able to move chopsticks. A person who can't even please his own tastes, then how can he please the public?"

"Oh, I understand. You mean that as a chef, especially a celebrity chef, the first thing is to not be picky, right?"

"That's right. Liu Mang nodded: "In fact, no matter whether it is sour, sweet, bitter, or spicy, there is a balance point, just grasp this degree." ”

After waiting for more than half an hour, Qian Duo's shrimp dumplings were steamed first. She scooped out some pre-cooked white porridge from a large bucket and served it with steaming shrimp dumplings.

"Ladies and gentlemen, in addition to the general way to eat my shrimp dumplings, there is another way to eat them. Qian Duo picked up the white porridge and sandwiched another steamed dumpling: "You can put the steamed dumplings in the white porridge and roll them for a roll, and then eat them." ”

"It's a very special way to eat, it's the first time I've seen it. Jiang Wen laughed.

The staff sent the shrimp dumplings and white porridge to the judges and Liu Mang.

Liu Mang looked at the white porridge and shrimp dumplings in front of him. White porridge is very ordinary, and it is still cold. The handiwork of the shrimp dumplings is good, the dumpling skin on the outside is full and shiny, and the bright red shrimp on the inside is faintly visible, which makes people appetite.

Liu Mang scooped up a spoonful of white porridge and drank it first, and immediately sighed softly: "So that's the case." ”

In addition to the aroma of the rice, the white porridge in the mouth also has a fresh sweetness of the fish, which should be made not with water, but with fish broth.

The fish soup must have been filtered to remove the impurities, so that the white porridge can look ordinary on the outside, but the taste is much more delicious than ordinary white porridge.

I picked up another shrimp dumpling, dipped it in a dish with rice vinegar, and then put it whole in my mouth: "Well, it really doesn't taste good." ”

In addition to shrimp, pork and celery are also added to the filling of shrimp dumplings, and they are accompanied by condiments such as pepper, salt, shallots, and ginger.

After Liu Mang finished eating a shrimp dumpling, he picked up another one and rolled it in the white porridge, and then took a light bite.

"That's right! Shrimp dumplings are dipped in white porridge made in fish broth. The flavors of fish and shrimp combine briefly in the mouth, and their umami level is even higher. It's no wonder that her store can sell these two things exclusively for thirty years and long. ”

"Judges, how about Ms. Qian Duo's shrimp dumplings and white porridge?

"Very good! I've never drunk such delicious white porridge, is there any secret?" asked Dai Jili, pushing his glasses.

"Yes, the shrimp dumplings are also very delicious, and when you bite into it, the shrimp meat seems to move in your mouth. With this white porridge, it's so delicious!" Lin Tong also said.

"Ms. Qian, what's in this white porridge of yours? I tasted a little bit of fish, but I didn't find any fish in it?" Wang Lan's sense of taste was obviously higher than that of Dai Jili and Lin Tong.

"Master Liu Mang, how do you make it after eating?" Qian Duo didn't answer, but asked Liu Mang with a smile.

"You make a soup from the bones of the black fish, strain the fish slightly to make a clear soup, and then cook it with rice, right?" Liu Mang replied.

"Well, yes!" Seeing Liu Mang say the practice of white porridge, Qian Duo was obviously stunned.

"I have a little suggestion. Liu Mang then held up a finger.

You say. ”

"The rice used to make white porridge is best to use new rice from the current year, not bagged rice. Because the bagged rice is all old rice, its fragrance is far less intense than that of new rice. ”

"Whoa!" Warm applause rang out, not only for Qian Duo, but also for Liu Mang.

can taste the practice of white porridge in one bite, and can also point out the shortcomings in it, Liu Mang's title of kitchen god is really not for nothing.