"I just did it on purpose!" Liu Mang rolled up his sleeves and put the tofu he brought on the cutting board. Pen ~ fun ~ pavilion www.biquge.info

"Ah, Brother Mang, why are you doing this?" Wu Jing, who was squatting on the ground and throwing broad beans into her mouth, asked curiously.

"Number one, I don't want to win too easily. Second, I want to disrupt Kumamoto Akagi's steps. ”

"Disrupt the steps?" Five-Eyes scratched his head: "Then what are we going to do in this round?"

"Let's make beef this round. ”

"What do you want? I'll get it. Five Eyes glanced over the table, but found no beef, and said.

"Ah, here it is. Liu Mang pouted at the tofu on the chopping board.

"Beef with tofu?" Goyan and Gogo were surprised.

"That's right. Liu Mang nodded: "I'll make a 'vegetarian beef' this round! You stare here for a while, and I'll go to the room to get something." ”

"Okay. Five-Eyes nodded.

Liu Mang washed the handle, took the elevator to the hotel room, and then went directly into the space and took out a large handful of golden mushrooms.

Maojian mushroom - this was given to him by Lin Xiao on the lake last time, Liu Mang used up a little in the Chef God Competition, and the rest was stored in the Chef God space.

The color of the hairy tip mushroom is yellow and tender, the texture is soft and tender, and the taste is strangely fresh. The wonderful taste exuded by itself deserves to be "lingering in the aftertaste, three days endlessly" and deserved.

Because the production is very small, it is extremely valuable because it only grows in the area after the gold panning. It is known as the "saint of mushrooms" and "soft gold".

"Boss, it turns out that you took this, this is not the mushroom that Xiao Linzi gave you for seasoning last time. ”

"Well, I've tried the taste of this mushroom, it's very delicious, and with it and tofu, it's definitely better than real beef. ”

Liu Mang soaked the hairy mushrooms with warm water for later use, and then changed the tofu into steak-shaped chunks, ready to be fried in the stove.

Liu Mang guessed correctly, Kumamoto Akagi here is now in distress because of the change of the menu.

"Father, have you thought about it? Liu Mang over there has already started cooking. Kumamoto asked anxiously.

"Don't rush! Let me think again. Kumamoto Akagi frowned, a bitter expression.

The last round of dishes was supposed to be a sashimi followed by beef tongue, but now the layout of Kumamoto Akagi has been completely disrupted.

"Well, we'll use beef for this round. Kumamoto Akagi thought for a moment and said.

"Beef, but father, we've already used beef tongue for the last dish." Kumamoto Sanzo was a little puzzled.

In kaiseki cuisine, it is rare to use the same ingredients in a meal. Even if the tongue and beef are completely different parts of the cow.

Because kaiseki cuisine is most afraid of cross-flavors, if the same ingredients are used, it will make diners feel repetitive.

"I can't care so much. I'm not sure about the other dishes, and now the order of serving has been disrupted and has become a competition of single dishes, as long as we win this round, we will be much easier in the next round. ”

"Okay. Father. Kumamoto nodded, then went to the ingredients area and picked out a large piece of beef.

Wagyu beef is just a general term for beef produced in Toei, and it is divided into Kobe beef, Omi beef, and Matsusaka beef according to the place of origin. Among them, Matsusaka beef is the most famous.

"Matsusaka beef" does not refer to cattle born in the Matsusaka area, but to Kuroge Wagyu cattle that have been imported from all over Toei and raised in a small area in the center of Matsusaka, Mie Prefecture.

This type of cattle is kept extremely strictly. Since birth, the cattle are fed with milk, grass and protein-containing feed, and some farms even hire special personnel to massage the cattle and pour beer to make the meat more tender.

And now Kumamoto Sanzo is choosing such a piece of shoulder blade meat from top Matsusaka Wagyu beef.

The piece of meat is red and white, and the pieces of meat are covered with snowflake fat. You can imagine how amazing the texture will be when you put it on the fire and grill it slightly.

Kumamoto Akagi changed the beef into long square pieces, and then told Kumamoto Sanzo to prepare the oven and start making it.

"Shhhh

Cut the tofu into large pieces, put it in a pan of oil and fry it slowly in a small pan, until the skin is crispy and yellow, and quickly pick it up.

Maojian mushrooms have been cut into small pieces by Liu Mang, and a small amount of starch is added to stir well after adjusting the flavor to make a filling.

Then use a knife to break a small hole in the fried tofu, then fill it with the filling, and put it into the pan again to fry again.

After hundreds of years of development, Chinese monastic vegetarian dishes have been able to serve with very high-quality vegetarian dishes.

Many dishes are vegetarian dishes, such as vegetarian chicken, vegetarian duck, vegetarian fish, vegetarian ham, etc., which are not only similar in shape to meat dishes, but also slightly similar in taste.

Monastery cooks can use raw materials such as white radish or eggplant and flour to make "pork", soy products and mashed yam can be used to cook "fried fish", mung bean flour can be mixed with water to imitate "pigeon eggs", and carrots and potatoes can be imitated to make "crab powder......

And now Liu Mang just borrowed one of them.

"Wow, it's so fragrant!" Five Eyes sniffed his nose and leaned over to the top of the oil pot: "Boss, don't say it, there is indeed a smell of meat." ”

"Of course, it's even more like pouring the sauce over it and simmering it later. Liu Mang replied while turning the tofu in the pot with long bamboo chopsticks.

"Father, the stove is burning. On the other side, Kumamoto Sanzo lined up several small ovens on the table.

"Well, I'm ready to start serving, this 'charcoal-grilled wagyu' dish doesn't need to be handled too much. Kumamoto Akagi took out a clay pot from the toolbox he had brought with him and poured out some of the granular contents.

The granular powder poured out of the jar is like a crystal or gemstone, crystal clear, delicate in texture, and has different colors such as red, pink, and white.

Rose salt, also known as Himalayan salt, is produced only near the mountains of Pakistan and is the secret weapon of Kumamoto Akagi's cuisine.

Hundreds of millions of years ago, the Himalayas were oceans. Later, the remaining seawater was buried at a depth of about 600 meters, and after hundreds of millions of years of extrusion and high temperature, the underground minerals combined with sea salt to form salt fossils, forming a special kind of rock salt.

In such a long time, even dinosaurs had not yet appeared. At that time, the sea water was naturally clean. The Himalayas are the top of the earth, where the snow is inaccessible all year round, and the ice and permafrost up to 600 meters thick completely isolate all industrial pollution and maintain 100% natural purity of Himalayan rock salt.

By chance, Akagi Kumamoto saw this beautiful salt and brought it back to Toei to use in his own cuisine.

This carefully selected rock salt has a more salty and powerful taste than sea salt.

Because of its pure and rich seawater flavor, it can not only be used to flush salt water, but also can be used to enhance the freshness and flavor of food, so that the food and saltiness can reach a kind of blend of water and milk.