The tofu and sprouts are stir-fried, arranged in the shape of lilac flowers, and spread out on a plate with a golden brown. Pen & Fun & Pavilion www.biquge.info

The burst of fragrant aroma can arouse the lust in people's hearts just by smelling it lightly.

Kong Ruixiang's face was a little proud, and he believed that his 'clove tofu' would definitely open the eyes of the judges.

"It's done so quickly, Brother Tan Shi, let's go up and try it. Han Shaobai stood up.

"It is said that the 'clove tofu' of Confucius Mansion was praised even by Emperor Qianlong back then, and it seems that it is really a blessing today. Tan Shi also smiled.

The judges came to the platform and walked to the table to take a closer look.

"Yes, just looking at the shape of the whole dish, it's really beautiful. The cutting method of clove tofu has always been a secret of Confucius. You see, each cube of tofu has neat 15 sides, which is simply breathtaking. ”

"Well, the aroma is also good, after adding clove powder and stir-frying together, this fragrance comes to the nose, it is really tempting!"

"Everyone, please taste it!" Kong Ruixiang smiled and instructed his assistant to take the spoon and other utensils.

Han Shaobai picked up the spoon, scooped a spoonful of tofu, sniffed it deeply, and then put it in his mouth.

The skin of the tofu has become golden brown because it has been fried, and it is slightly tough. Gently bite it open, the white heart inside is extremely smooth and tender, and it dissolves lightly in the mouth.

What's more special is that this tofu has been processed without knowing what kind of treatment it has, and it contains a special umami flavor.

This umami lingers on the tip of the tongue for a long time, and with the crispness of the buds and the fragrance of cloves, it really makes people have an endless aftertaste.

"Fresh! It's so fresh! I've eaten 'clove tofu' before, but it's not so delicious! I actually tasted the taste of fish in it!" Han Shaobai exclaimed.

And the umami in this tofu is completely integrated with the tofu. How did you do that? You can't just use fish soup and simmer it on fire, right?" Tan Shi also tasted it and praised it as well.

"Haha! Guys are really good tongues!" Kong Ruixiang replied with a smile: "This tofu is not ordinary tofu, it has been specially processed by me!"

"How to deal with it, is it convenient to inform one or two?" Han Shaobai and Tan Shi asked in unison.

"Yes!" Kong Ruixiang nodded and explained.

"I first use sturgeon, abalone, shark fin, dried scallops, scallops and scallops to make a broth, then use minced fish to absorb impurities in the soup, and finally soak the freshly made tofu into the soup. Soak it for a day and a night until the umami of the soup completely penetrates into the tofu, and then use it for cooking!"

"I see!"

"It seems ordinary, but it turns out to be different! This dish is really not simple!"

"Jingle bell!"

At this time, the bell on Luo Badao's side also rang, and his dishes were completed.

"Guixiang Junziyu, just hearing this name makes people look forward to it!" Han Shaobai said with a smile.

"That's right, this 'clove tofu' is so exquisite, I don't know what the taste of the fish steamed in rice wine will be?" Some sharp-eyed judges had already discovered that Luo Badao used wine instead of water when making fish.

The snow-white belly is spread flat on a square plate and covered with finely chopped red pepper and green onions.

After pouring hot oil to excite, as the judges approached, a fragrance of osmanthus greeted them.

"This fragrance is so fresh! How can it be like approaching a blooming osmanthus tree?"

"That's right! This aroma is not as strong as the cloves added in 'clove tofu', but it is refreshing and the dark fragrance floats!"

As they got closer, the aroma became more and more pronounced, mixed with a faint aroma of wine, making the judges feel that there was a feather in their throats, and their hearts were itching.

"Boss, 'Guixiang Junzi Fish'? Could it be that some osmanthus flowers were added when steaming?" Seeing the judges smelling the aroma and fascinated expressions, Five-Eyed asked curiously.

"It's not that simple, if my guess is right, Luo Badao used specially bred flower fish this time. ”

"Flower fish?" Li Ruonan and Five Eyes became curious at the same time.

"That's right, he actually used it once during the audition, and this fish is specially raised. From a young age, they are fed only fresh flower petals, and when the fish grow up, the meat has a fresh fragrance. ”

"Feed only the petals, what a big book!" exclaimed Five-Eyes.

"The cost is just a small thing, the key is the cumbersomeness of breeding. A hundred may not be able to survive one! In the last audition, the fish that Luo Badao took out was not that big, at most one or two catties. The sea bass he is using now should have been deliberately kept by him and taken out at the end. ”

"Then he's going to win?" Five-eyed pouted, looking unwilling.

"The winning rate is very high, using rice wine to steam the fish belly, and using the wine to stimulate the osmanthus aroma in the perch meat, this dish is really not simple! If it were me today, maybe I would have capsized in the gutter! This Luo is domineering, I still underestimate him!" Liu Mang said with a somewhat solemn face.

Tan Shi picked up his chopsticks, picked up a small piece of fish, and was ready to start tasting.

In addition to using rice wine instead of water, this 'Guixiang Junzi Fish' is steamed with rice wine. The other recipes are not much different from ordinary steamed fish, but I don't know where this sultry aroma comes from.

The fish meat was in his mouth, and his mouth was gently pursed, and Tan Shi immediately exclaimed: "This...!?

The tenderness of the fish is simply beyond his imagination, if Kong Ruixiang's 'clove tofu' melts on the tip of the human tongue, then this 'cinnamon gentleman fish' is melted together with the human tongue!

At this moment, Tan Shi couldn't even feel the existence of his tongue.

His tongue, the taste buds on his tongue, were drowned together in this—the ultimate umami.

Moreover, this fish meat also has a fresh fragrance of osmanthus, faint and swaying, as if innate.

The fragrance rushed from his mouth to his nose, as if at this moment, the whole person was going to be immersed in it, and he couldn't extricate himself for a long time.

Tan Shi looked back and found that the judges who tasted it with him all showed the same expressions and looked intoxicated.

"What kind of fish is this? It's not an ordinary perch, right?" Tan Shi couldn't help but ask.

After seeing Kong Ruixiang's soup tofu, Tan Shi immediately understood in his heart that this kind of fish also has a great background.

"This is a flower fish, which I specially raised, and from the beginning of the fry, I only feed the petals of the golden cinnamon. It can grow enough to be used in vegetables, and a fish has to eat 300 catties of petals! In this way, its flesh can have its own floral fragrance and be extremely delicious!" Luo Badao explained proudly.

"Frightened ......!" the crowd exclaimed.

"Not only that, but the rice wine I use is also the top 'daughter red'! Using it to steam fish completely activates the floral fragrance in the fish! It adds flavor!" Luo Badao said triumphantly.

"I'll go back to the hotel first!" Liu Mang stood up.

"Just go back?" the victory and defeat have not yet been decided, boss, why are you going back?" asked Five-Eyes in surprise.

"Don't look at it, Luo Badao has won!"

The next game he is going to play against Luo Badao, which is also a battle that Liu Mang has been looking forward to for many years.

But today, this 'Guixiang Junzi Fish' has put a lot of pressure on him, and Liu Mang has to seize the last bit of time to improve his dishes again. (To be continued.) )