After a while, Lin Xiao came back and handed a jar of tea to Liu Mang. Pen, fun, pavilion www. biquge。 info

Liu Mang opened the jar and sniffed it, then glanced at the handwriting on the jar, and was startled: "This is the 'Imperial Front Eight Trees'?"

"Eight trees in front of the palace" is the special grade tea of Longjing in West Lake, the tea tree that produces this kind of tea is rumored to have been canonized by Emperor Qianlong when he went down to the south of the Yangtze River, and the annual output is only two taels, which is difficult to buy if you have money.

"It shouldn't be fake, look at this shape, smell this aroma, it must be 'Eight Trees in the Imperial Palace'. Lin Xiao replied.

"Obediently, this tea can't be bought in China, where did they get it?" Kong Ruiming smiled: "Master Liu Mang, as for one or two here, it shouldn't take so much to cook, right?"

"Yes, yes, yes! How can these foreign devils taste tea? It's almost the same as drinking some coffee. Tan Shi also said.

"I know what you want to do, I'll keep it for you later. ”

"That's good! That's good!" Kong Ruiming and Tan Shi looked at each other and smiled.

After selecting the ingredients and getting ready, it was already more than five o'clock in the afternoon.

"When can I start stir-frying?" asked Li Ruonan.

"There's no hurry, just ask that Jefferson first, anyway, Western food is eaten one by one, and there is plenty of time. Liu Mang replied.

"Okay. I'll ask. Lin Xiao, who was sitting on the board with Erlang's legs crossed, jumped off the ground and ran to find Jefferson again.

After a while, Jefferson came over: "Ladies and gentlemen, the guests have arrived, and the feast begins at seven o'clock sharp. ”

"Here's the menu. Li Ruonan handed Jefferson a piece of paper marked in Chinese and English.

"There's nothing strange in these dishes, is there?" asked Jefferson.

"Strange thing?" Liu Mang said in surprise.

"Oh, I mean you Chinese like to eat, but we can't accept things, such as animal internal organs, blood, etc. ”

"No, the ingredients used in these dishes have been carefully discussed by us, and they are definitely to your taste. ”

"Mr. Jefferson, you can rest assured. Lin Xiao pouted at Li Ruonan: "Well, this lady graduated from Le Cordon Bleu in France, so she should be regarded as a professional in Western cuisine." ”

"Really? Then there is no problem. Jefferson relieved himself and went out with the note.

"Alright, let's take a break, get something to eat by yourself, and when the time comes, cook immediately. Liu Mang glanced at the wall clock on the wall and commanded.

"Okay, let's make a pot of tea first, and wait while drinking. Kong Ruiming laughed.

Finally, at half past six in the evening, Jefferson sent Scorsese to inform Liu Mang that he could prepare to serve the food.

"Let's start, let's do 'Dinghu Shangsu' first" Liu Mang tightened the apron around his waist and walked to the stove.

Dinghu Shangsu is a traditional Cantonese dish, Shangsu means high-end, and the taste belongs to the fragrance type.

The approximate method is to wash and soak snow fungus, osmanthus fungus, elm fungus, yellow fungus, shiitake mushroom, straw mushroom, bamboo sunflower, lotus seed, white mushroom, silver needle, bamboo shoot flower, etc., after washing, soaking, respectively, simmering with oil flavoring, and then pouring the juice on it.

After the finished dish, the taste is tender and smooth, fragrant and overflowing, which is most suitable for opening the taste buds and awakening people's appetite.

All kinds of ingredients have already been prepared, Liu Mang twisted the switch on the stove, put the pot on the rack, and then poured in the clear oil.

Add a little green onion and garlic and stir-fry until fragrant, then pour in the snow fungus, osmanthus fungus, elm fungus, yellow fungus, shiitake mushroom, and straw mushroom that have been made in the morning and stir-fry, and then add the hanging 'vegetarian soup' and simmer over low heat.

'Vegetarian soup' is an indispensable seasoning in Chinese vegetarian cuisine, and it is made with fresh mushrooms, kelp, soybean sprouts, mushrooms, etc.

The soup made in this way is not as delicious as the soup stock made from ham and chicken, but it is clear in color and non-greasy, and it can highlight the original flavor of the ingredients to the greatest extent.

After all kinds of mushrooms have absorbed the deliciousness of the 'vegetarian soup' and the texture is rotten, then put in bamboo sunflower, lotus seeds, white mushrooms, silver needles, and bamboo shoots in turn, and simmer them together to absorb the flavor.

"It's ready to be cooked. Liu Mang removed the iron pot from the stove, and Lin Xiao and Kong Ruiming hurriedly stepped forward with chopsticks, helped take out the ingredients in the pot, and arranged them in the shape of a mountain peak on the plate.

Liu Mang made another pot, cooked it with oil, wine, vegetarian soup, salt, sugar, soy sauce, and wet starch, and finally poured it on the prepared ingredients.

"Alright, let's get them served. ”

The various ingredients on the plate are evenly arranged, red, yellow, black, green...... The ingredients of various colors are wrapped in a shiny sauce, which is a great treat just from the visual point of view.

"Very beautiful!" Jefferson walked in with a few waiters who were also wearing crisp tuxedos, and walked over to the board to take a look, and couldn't help but admire.

"Would you like to try it?" Mr. Jefferson. Liu Mang said with a smile.

"Absolutely. Jefferson took a pair of chopsticks and picked up a piece of shiitake mushroom from the rest of the pot and put it into his mouth.

"Oh mangod!" Jefferson cried out, "Mr. Liu Mang, this mushroom looks like it has just been plucked from a stake!"

"Oh, it's a very traditional Chinese cooking technique, it's nothing. Liu Mang said with a smile.

"I can assure you that those who question you today will be speechless. With a smile on his face, Jefferson hurriedly instructed the waiters to bring out the prepared dishes.

"Alright, let's make the soup. Liu Mang washed the pot: "Lao Kong, help me bring the cut beef filling." ”

'West Lake Beef Soup' is a traditional dish with characteristics in the south of the Yangtze River, which belongs to the Hangzhou Gang cuisine series. Because it is fragrant and smooth, delicious and delicious, it is often served in advance as an appetizing soup to moisten the throat.

The beef is made of Wagyu tenderloin, which can be easily pinched with a finger cover, which shows that it is tender.

And Kong Ruiming has used the technique of making Chaoshan beef balls, beating the beef into a meat puree with an iron rod to make its texture more soft and delicate.

Finely slice the shallots, cut the tofu and straw mushrooms into pieces the size of corn kernels, pour the soup stock made from ham and chicken into the pot, bring to a boil, add the beef, and stir thoroughly with a frying spoon.

Then add straw mushrooms, tofu, water starch, salt, pepper and other condiments to taste, and sprinkle in shredded green onions and other ingredients when the pot starts.

The recipe for this 'West Lake beef soup' is not complicated and is an entry-level cuisine in China. But the simpler it is, the more difficult it is to make it brilliant, because it is about a chef's professionalism and talent.

The most important thing is that Liu Mang has also added his own ideas to this dish, which is very different from the ordinary version of 'West Lake beef soup'.

"The soup is ready, let's go on!"