ps:I've been making mistakes lately.,The chapter name of this chapter should be the ultimate showdown (four.),I found it wrong.,And you can't modify it.,I'm really speechless.。 Pen, fun, and www.biquge.info

The water in the bucket on the stove is boiling, and the fire forces out the essence of the fish head, so that the whole bucket of soup is clear and transparent from the beginning, to the milky white color like milk.

Lin Xiao put the cut tofu into small bowls.

Then pick up a silver carp, use a quick knife to cut off the skin of the fish, cut off the head and tail, and scrape the fish puree.

"President Han, the more I look at it, the more confused I become, is Lin Xiao going to add silver carp balls to the 'Fish Head Tofu Soup'?" Ouyang in the judges' seat couldn't help but ask.

"I don't think so, if my guess is right, Lin Xiao wants to hang the broth and use the fish paste to filter the soup. Tan Shi thought for a moment and analyzed.

"I see!" Ouyang nodded, understanding.

After a while, the fish paste was removed, and Lin Xiao added some egg whites and stirred it into a paste, and put it into the vat where the fish head was boiled on the stove.

This method of hanging the clear soup is the same as the clear soup method used by Liu Mang to make 'boiling water cabbage'.

All of them are filtered with minced meat to absorb impurities in the soup. The difference is that Liu Mang uses chicken and sheep, while Lin Xiao uses fish.

The charcoal stove here has already risen, and the black charcoal has now turned red, emitting bursts of heat.

Liu Mang dipped the skewered mutton skewers into a bucket with a pre-prepared yellow juice.

The yellow juice in this bucket is made by adding a little salt and starch to the egg yolk.

The method of blending this juice also comes from the "Tune Ding Ji" that was handed over to Liu Mang without saying anything.

After being dipped in egg wash, the lamb is not only more tender, but also charcoal-grilled, which can also form a layer of charred shell on the surface of the skewer, increasing the flavor and color of the skewer.

The bright red meat skewers make a 'squeak' sound on the charcoal fire.

Under the gentle infiltration of the fire, the fat in the mutton was forced out and fell on the coals, emitting bursts of green smoke.

Liu Mang's kebab movements are not fancy, and he is not like the bosses on those barbecue stalls, holding a large handful of meat skewers and turning over the fire.

He lined up all the meat skewers, from beginning to end, carefully observing the changes in the color of the meat skewers with his eyes, turning them from time to time.

When the meat skewers were almost baked, Liu Mang mixed the powder of cumin and chili powder and sprinkled it evenly.

The cumin used by Liu Mang comes from the natural grassland of Yili, with large particles and a sufficient smell.

The chili powder is made by hand-grinding the Chaotian chili pepper from Shudi.

The climate of Shu is humid, the sunshine time is not long, and the peppers produced here are fresh in color and spicy.

Many southerners, especially those in Suzhou and Hangzhou, do not like spicy food.

But Liu Mang feels that the two spices of cumin and chili pepper are a perfect match and are indispensable.

Only the mixture of these two seasonings, combined with the tenderness and juiciness of the mutton, can outline the trace of hunting dust in the desert.

Therefore, sometimes the chef caters to his own preferences, not the taste of the diners.

As Liu Mang flipped the lamb skewers on the grill, bursts of unique meat aroma spread through the hall.

The reason why kebabs are popular all over the country is that the biggest advantage is here.

As long as the vendors spread out their stalls and the charcoal fire rises, the tantalizing aroma of barbecued meat over an open flame will become the best advertisement for it to attract diners.

"It's so delicious!

A little fat man in the audience, swallowing saliva, staring directly at the screen, the meat skewers that are slowly turning golden.

"Yes, I've eaten a lot of lamb skewers, but this is the first time I've seen them with such an attractive aroma and appearance. The companion next to him nodded and agreed.

"A chef is a chef, and even a kebab can be grilled to make such a color!" said another member of the audience.

"Yes! After other people's mutton skewers have been grilled, most of them are pitch black, which is like the one that Master Liu Mang is baking now, golden and translucent! Just one glance will make the mouth water!"

"I don't usually like kebabs, and I don't think it tastes good, but now it seems that it's not that it's not delicious, it's that kebabs don't work hard at home!"

Liu Mang's 'charcoal-grilled lamb skewers' are about to be baked, and Lin Xiao's 'fish head tofu soup' has also entered the finishing stage.

The minced fish thrown into the bucket, after absorbing the impurities in the soup, has been suspended in the bucket and turned into a thin patty.

Lin Xiao scooped up the meatloaf, and then added a little cooking wine and salt to the soup to taste. Finally, scoop the soup into a small bowl where the tofu has been placed.

Cut into square tofu, floating in a snow-white milk-like soup, and sprinkled with a little finely sliced green onion on top, this Lin Xiao's version of 'fish head tofu soup' can be declared done.

Lin Xiao checked it, and when he saw that Liu Mang had also moved the meat skewers off the stove, he reached out and rang the bell.

"Jingle bell!" The two bells rang almost at the same time, and Liu Mang and Lin Xiao's dishes were completed!

Liu Mang's meat skewers are placed on a large porcelain plate, without too much decoration, purely relying on the color and aroma of the meat skewers themselves to attract people's attention.

The meat skewers that had just left the charcoal fire were still steaming. The golden skin is stained with finely chopped cumin and bright red chili powder. The fat between the two lean pieces of meat had been roasted, and golden mutton fat was dripping down.

The unique aroma of cumin, the slightly choking spicy sensation of chili powder, and the smell of burnt mutton are intertwined, wafting into the nose.

Without the need for an entrance, the sight and smell alone can make people indulge in it, and the desire to chew it will be generated.

Big dishes have the style of big dishes, and small dishes also have the advantages of small dishes.

In the hearts of some viewers, it is something that they have eaten that usually stimulates their appetite even more.

Because from the mind, I use my imagination to make up the taste of the dish.

Liu Mang saw that Lin Xiao was also finished, and smiled slightly. Picking up the lamb skewers he had grilled, he walked over and placed them next to his 'fish head tofu soup'.

Lin Xiao sniffed: "That's good, buddy, you played your level!"

"Yours is also good! This 'fish head tofu soup' seems ordinary, but in fact it has another flavor!" Liu Mang approached Lin Xiao's dish, sniffed it lightly, and also admired.

"I know I can't hide it from you!" Lin Xiao smiled.

Lin Xiao's 'Fish Head Tofu Soup' is indeed very ordinary in appearance, that is, a piece of tofu floats in the fish soup, and only shredded green onions are used to decorate it slightly.

But Liu Mang knows that under this ordinary dish, there is a lot of friendship. It's only after you eat it that you can appreciate the subtlety, and it's no worse than your own 'charcoal kebab'.

"Okay, Brother Ouyang! It's rare for two contestants to complete the dishes at the same time. Let's hurry up and taste it!" Tan Shi rubbed his hands and stood up. (To be continued.) )