Hearing this, Barbara and his assistants looked frustrated and left in a huff.

"Mr. Liu Mang, what do these two lines of Chinese characters mean?" asked the female judge, pointing to the side of the disc.

There was still a lot of cuttlefish juice that He Donglin had prepared just now, so Liu Mang improvised a spoon and scooped it on the side of the disc to outline two ancient Chinese poems - the sword is sharpened out, and the fragrance of plum blossoms comes from the bitter cold.

The meaning of this sentence ......" Liu Mang first said word by word with Chinese, and then thought for a moment: "The sharp blade of the sword is obtained from continuous sharpening, and the fragrance of plum blossoms comes from the fact that it has survived the cold winter." In order to have precious qualities or beautiful talents, it takes continuous hard work, cultivation, and overcoming certain difficulties to achieve them. ”

"What a beautiful artistic conception, such a beautiful dish. After listening to Liu Mang's explanation, the female judge, who was wearing a white evening dress and had long blond hair, pouted in her mouth, and then pulled up the silver mask on her face.

"Hey, Mr. Liu Mang, long time no see......"

…………

"When did Lao Liu meet such a foreign girl?" Lin Xiao asked while stirring the clear soup in the bucket.

After participating in the Chef God Contest today, I returned to the hotel, and at eight o'clock in the evening, this blonde with a hot body and a delicate face came to Liu Mang.

"I don't know, I've never seen one. Shan Jian still held the iron rod she had used in the competition during the day, and tapped the meat puree on the cutting board up and down.

It's just that the current meat puree is not mutton, but the best pork hind leg fine meat.

"You haven't seen it, so that's weird. However, Lao Liu's woman's popularity has always been good, it seems that as long as you hook your fingers, there will be women sent to the door. ”

"Not really. The head chef has a deep affection for Miss Ruonan, and there are really few dedicated men like him in today's era. Shan Jian immediately argued.

"Oh......" Lin Xiao glanced at Shan Jian meaningfully.

Shan Jian's ears turned red, and he lowered his head to avoid Lin Xiao's gaze.

"Mr. Liu Mang, you seem to have changed. In the hall, the blonde took a sip of coffee from the table.

"Miss Anna, what has changed?" said Liu Mang.

This blonde named Anna and Liu Mang once had a relationship. The last time Kim Tae-hyun and Lee Ruo-nan competed for the title of 'No. 1 Dumpling in the World', she served as a judge with Jones.

"I seem to be more mature and stable, and more masculine. Anna tilted her head sideways and looked at Liu Mang, then replied.

"People change. ”

"I heard what happened to Miss Li, Mr. Liu, don't be too upset. Now that science and technology are so developed, as long as you persist, you will always think of a way. ”

"I will. ”

"Chef, the pâté is done. Shan Jian walked from the kitchen to the hall and said.

"Well, Miss Anna, I'm going to get ready for supper. ”

"I'll go too. Anna stood up: "It's a pleasure to watch you cook." ”

When he came to the kitchen in the suite, the meat sauce hammered by Shan Jian was placed on the board, and Liu Mang rolled up his sleeves.

"Mr. Liu Mang, what are you going to cook?"

"How do you say it in English?" Liu Mang thought for a while: "Meat swallow." ”

"Swallow?" Anna's face changed suddenly.

“NO，NO。 Meat swallow is just a name for us, it is actually a kind of pasta, a bit like wonton. ”

"I've eaten wontons in China. Anna pronounced these two words stiffly in Chinese.

"Meat swallows are wontons, but they are not the same as ordinary wontons. According to legend, during the Jiajing period of the Ming Dynasty, there was a master of the imperial history in Pucheng County, Fujian Province, who returned to his hometown. So, his chef took the lean pork leg, beat it into a meat puree with a wooden stick, mixed it with an appropriate amount of sweet potato flour, rolled it into a paper-thin piece, cut it into small pieces of three inches square, wrapped it with meat filling, made it into a flat food, and cooked it with soup. Lord Yushi only felt smooth and crisp in his mouth, pure and fragrant, and even called "Da Miao", and hurriedly asked what kind of dim sum, the chef said "flat meat swallow" because of its shape like a flying swallow. After the flat meat swallow and duck eggs are boiled together, because the duck eggs in Fuzhou dialect are homophonic with "chaos" and "waves", which means "Taiping", and there is also the saying of "Taiping Yan". ”

"You mean, to make a thin blunt crust out of minced meat?" said Anna, gesturing with her hand.

Last time in China, she and Jones had already tasted the bone, so they naturally knew how thin the skin was. It seems strange that it is made with meat instead of flour.

"Yes. Liu Mang nodded, took a pot of sweet potato flour, sprinkled a layer on the wide wooden table, and then divided the meat filling into two parts, kneaded one of them into a ball, and prepared to start making.

The minced meat is flattened by hand and gently patted constantly, forming a flat piece. In the process of beating, Liu Mang kept sprinkling the white sweet potato flour.

When the meat filling became a meatloaf, Liu Mang took a rolling pin and rolled it out over and over again.

After rolling, sprinkle the sweet potato flour evenly, and then change hands to beat.

Liu Mang's palms touched the flesh skin, making a slight 'poof' sound. Visible to the naked eye, the dough spreads out and thins. The color also changes from pink to snow white.

When the meatloaf is no longer thinner when patted with the palm of his hand, Liu Mang uses a rolling pin instead, rolls the meatloaf up, rolls it hard, and then changes the palm to beat.

If it is said that slapping with the palm of the hand pays attention to the burst of power, and the rolling is the release of force evenly. This kind of manual control is something that machines can never match.

"It's amazing!" Anna exclaimed as she watched the patty thinner thinner and thinner until it finally became like paper.

"Okay!" In the end, Liu Mang spread out the meatloaf rolled on the rolling pin on the table, pinched the two ends and shook it gently, and a meat swallow skin with a thickness of only 0.2 cm was completed.

"Unbelievable!" Anna stepped forward and couldn't help but squeeze her hand.

If you hadn't witnessed the whole process with your own eyes. Even if you want to break your head, you can't figure out how the minced meat can be rolled into such a thin dough.

Next, Liu Mang seasons another half of the meat filling with salt, pepper and other condiments, and then cuts the bird's nest skin into square pieces.

Holding chopsticks in one hand and swallow skin in the other, gently picking it up, squeezing it hard with the palm of your hand, a small, flattened wonton like swallow wings was thrown onto the table.

"Well, my soup is also good. Lin Xiao, who was standing in front of the stove to boil soup, scooped up a little with a spoon and tasted it, so fresh that he smashed his mouth.

The clear soup used to accompany the meat bird's nest is also very particular. In order not to conflict with the pork bird's nest, this clear soup is made with shrimp, earth fish and chicken bones.

The earth fish is a type of flounder, and it is generally said to be 'left flounder and right flounder'.

When this fish is dried, the flavor substances are concentrated. When boiling the soup, bake it slightly over a fire to remove the fishy smell of the dried fish from the earth, and then grind it to boil the soup when the fragrance spreads.

The clear soup of dried fish and chicken bones, shrimp and shrimp shells boiled together, every drop is concentrated and fresh, and only such a soup can set off the same delicious meat swallows.