Liu Mang took out the ham from the crisper box, rinsed it with hot water, rinsed the excess sugar solution on it, and then wiped it off with a clean towel.

"Boss, your field chicken has already been slaughtered. Lu Heling asked again.

"Don't worry, it's already been slaughtered. Liu Mang smiled and nodded: "Haven't you eaten field chicken before?"

"Well, I did. However, most of them have a strong taste, such as 'spicy field chicken pot', 'cumin field chicken thigh', etc. ”

"Today I have a relatively light dish, I hope you like it. Liu Mang placed the ham on the cutting board and was ready to cut it.

The whole thigh of Jinhua ham is roughly divided into four parts: fire claw, fire hoof, waist peak, and dripping oil. Each part is different, and the method is different.

Fire claws and fire hooves, suitable to be accompanied by fresh pig trotters, fresh pig feet, stewed with a simmer, this is the famous dish 'gold and silver claws', 'gold and silver hooves'.

'Dripping oil' is suitable for boiling soup and hanging flavor, accompanied by hairy bamboo shoots, winter bamboo shoots, and fire bamboo shoots. Those who are accompanied by winter melon are called 'Huodu winter melon', accompanied by tofu, also called 'Huodu tofu' and so on.

The loin peak is located in the upper part of the whole ham, about four or five taels of meat near the main bone. It is the essence of the whole ham, which is suitable for steaming or cutting into thin slices, and can be used to make famous dishes such as 'thin slice ham', 'Pai Nan ham', and 'honey sauce ham'.

What Liu Mang is holding in his hand is the waist peak, the flesh of this waist peak is firm, fat and thin, cut it open, you can see the beautiful pattern of red and white.

Cut the ham into slices about half a centimeter thick, then cut into strips thicker than matchsticks, and prepare to insert them into the chicken thighs.

The shiitake mushrooms, which have been simmered in chicken fat and broth, are cut into strips in the same way as the bamboo shoots in Sha Tin that came from Guangdong yesterday.

Next, Liu Mang took the chicken thighs that had been marinated in salt, ginger and scallion water after being slaughtered in the morning, first cut off the fascia with a knife, put out the main bone in the meat, and then cut the ham, mushrooms, and sand bamboo shoots into strips.

"It's so fine!" Lu Heling, who was sitting at the bar watching Liu Mang cook, was amazed, and then said with some doubts: "Boss, won't the ingredients that will be inserted fall out of the frog meat when cooking?"

"No, it won't. Liu Mang walked to the stove and put the pot on the rack: "I want to pass a dish of oil first and fry it a little." When heated, the chicken will tighten and hold the condiment firmly. ”

"I see......"

Pour rapeseed oil into the pot, wait until the oil temperature is heated to sixty percent, Liu Mang puts the prepared chicken thighs in, passes the oil a little, and waits until the chicken thighs shrink and the meat is tight, and quickly scoop it up.

Remove the chicken thighs to control the oil, then leave the remaining oil in the pot, put in the old flower carving of 120 years, then cook a little water starch to thicken, add a little salt and pepper to taste, and finally pour the chicken thighs into the stir-fry, until the sauce is evenly wrapped on the legs, quickly start the pot and put on the plate.

"Miss Deer, the dish is finished, please try it. Liu Mang sent this 'hosta field chicken leg' to the bar and said.

"It's so beautiful!" Lu Heling looked at the dishes on the plate, his eyes lit up.

The pink ham, the inky black shiitake mushrooms, and the goose-yellow sand shoots are all cut into even thin strips, and together they pass through the frog meat that is as white as mutton fat jade, and under the background of the lights, it is full of the unique aesthetic taste of Chinese culture.

"When I saw this dish, I suddenly remembered Zhang Jiuling's poem. Taste this ambition with you, and regain your heart because of things. Bereavement of the Dragon Bell Festival...... I ...... "Thinking of this, Lu Heling suddenly stopped.

"Leave me the Dragon Bell Festival, not without tortoiseshell hairpins. Liu Mang added.

"Yes, yes! That's it!" Lu Heling clapped his hands and laughed.

"Secluded and simple should be heavy, carving is not responsible. For Junan jewelry, this generation is also gold. Liu Mang read out the second half of the song "Answering Chen Shi's Bequest of Bamboo Hairpins".

"Boss, you're so good! Not many people know this poem. ”

"Well, in fact, this poem is just a poet's sentiment, and it is not very appropriate for this dish. If I insist on moving out an ancient poem to cater to this dish, I think it is still Huang Tingjian's banquet at Yaochi's mother's house, and Nenqiong flew into the Ziyun car. The hosta fell to the ground and was picked up by no one, and it was more suitable to become the first flower in the south of the Yangtze River. ”

"Boss, you...... Are you really a chef?" Lu Heling was dumbfounded.

"What's the matter? Of course I'm a chef. Liu Mang said in surprise.

"But why do you know everything?

"This may have something to do with the fact that I have been studying classical Chinese culture under the supervision of my elders since I was a child. Liu Mang thought for a while: "If a chef doesn't even understand the culture of his own country, how can he make top-notch dishes?"

"Boss, you have successfully subverted my previous impression of Chinese chefs. ”

Lu Heling now feels that it is a matter of course for the boss to reject Michelin's star rating. Compared with the vast and elegant Chinese culture, Michelin's so-called standard is like putting an elephant in the refrigerator, which is really not qualified.

As a Michelin reviewer, Lu Heling is very aware of the Michelin evaluation criteria, but in fact, it is still the same as Western cuisine, which is old-fashioned and mean, and is not applicable to Chinese cuisine at all.

Just like the dish in front of you, if you were to be replaced by those Western reviewers, you will definitely dismiss it, let alone appreciate the cultural interest.

"Uh...... I'm just a little bit of a cultured cook. Compared with those literary masters, it is simply a heaven and an earth. Liu Mang looked shy and urged: "Taste it quickly, the food will taste bad when it is cold." ”

"Oh......" Lu Heling came back to his senses, picked up chopsticks and put a frog leg over his mouth.

After a gentle bite, the frog meat that has been marinated for a long time and then oiled is very tender, so tender that the mouth does not need to be forced at all, just suck gently, and it will ripple between the teeth.

Chewing again, the softness of the mushrooms, the sweetness of the sand shoots, and the sweetness of the ham are all three flavors that then come to the tip of the tongue.

The combination of several ingredients creates a wonderful illusion on the taste buds on the tip of the tongue, making Lu Heling's ears seem to hear the croaking sound of frogs.

"It's so delicious!" Lu Heling shouted regardless of his image: "This kind of food makes my heart melt!"

[Ding~ Bounty Quest Completed!] Reward Sentiment Value 50,000, Exchange Value 300, Holy Chef's Heart Perception Point 200. Current Progress: 6965/10000]

The prompt sound of the kitchen god space sounded in Liu Mang's mind, Liu Mang smiled and patted his head: "Oh no, the show should start." ”

"Program?" Lu Heling looked up, only to find that there was an additional LCD TV in the store.

Liu Mang hurriedly picked up the remote control and turned on the TV. Fortunately, now it is Liu Chang and Cui Niuer's turn to play.

"Come on. Liu Mang said silently in his heart.

"What I bring to you today is an original song, and it is also an interesting song, which I specially created for one person. Liu Chang on the screen hugged the guitar and said into the microphone.

"May I ask this contestant, is this your lover?" asked a mentor sitting in the audience.

"It's not. He's a friend of mine. Liu Chang shook his head gently: "The name of this song is "Boss" ......"