"Guys, I'm done. Barbara places the chicken curry on a disc, tops it with a rotten roti made with peeled mung bean flour and Udad bean flour, sprinkles with chopped coriander and lemon juice, and rings the bell on the table.

In terms of plating, Barbara's 'Masala Chicken Curry' is far inferior to Liu Mang's, but the rich aroma moved all the judges.

Indian cuisine pays special attention to the use of spices. Twenty or thirty spices have been added to this curry*** bala one after another. If it weren't for the fact that the jury didn't have enough spices, they might have added more.

Barbara is confident in her dishes. The Chinese on the opposite side are indeed beautifully arranged, but what is the use of being beautiful? How good can the lamb cooked with simple condiments taste good?

"Please, judges. Barbara beckoned to her assistant to bring the dish to the judges.

There were nine judges in total, and when they saw the dishes coming up, they picked up knives and forks one after another.

The chicken nuggets are soaked in a burgundy curry sauce, served with tender coriander and browned fritters.

"Oh! it tastes great!" one of the judges grabbed the cake with his hand, dipped it in the sauce, tasted it, and immediately praised it.

The chicken has been stewed and dissolved in the curry sauce. The sauce is very rich, slightly sweet with a hint of spiciness, and with crispy flying cakes, the rich taste makes people full of fragrance.

"This is the best chicken curry I've ever had. Another female judge used a spoon to carefully scoop it, and after tasting a few bites, she also grabbed the pancake with her hands.

"Worthy of being the culinary god of India, the taste of this 'Masala Chicken Curry' is truly amazing!"

After tasting it, many judges unanimously gave praise.

Hearing the judges' comments, Barbara looked at Liu Mang, who was still busy on the other side, and finally let go of a hanging heart.

"Ding~" The oven made a crisp sound, and after four minutes and thirty seconds of roasting, Liu Mang's mutton plum blossoms were already time.

Four minutes and thirty seconds, this is the best time that Liu Mang came up with in his mind through the analysis of the texture and amount of food.

The lamb grilled during this time is tender and full of juice, and the tenderness is just right.

Putting on asbestos gloves, Liu Mang took the baking tray out of the oven. As the camera lens zoomed in, bright plum blossoms quietly bloomed in the baking dish.

"This color is so beautiful!" exclaimed the judges.

"The chef's color tone is so good!" Shan Jian glanced at the plate, secretly admiring in his heart.

It is not uncommon to use the natural color of vegetables to dye dishes, and many chefs use it, but how to create the same color as real plum blossoms is the most difficult.

One kind of person relies on diligence and repeated experiments to find the right color ratio. On the other hand, it is purely by the eyes and the ability to discern colors.

Obviously, Liu Mang belongs to the latter. The kind of latter that is difficult to catch up with even by hard work.

"Alright, I'm done with my plum tree. After listening to Liu Mang's suggestion, He Donglin added starch with cuttlefish juice to add a layer of color to the plum tree carved from the pumpkin.

The current plum tree is really a plum tree. Except for being a little shorter, no matter the shape and color, it is exactly the same as a real plum tree.

Liu Mang took a toothpick, folded it in two, and inserted it into the branches of the plum tree to fix the plum blossoms.

Shan Jian and He Donglin put on gloves and helped Liu Mang insert plum blossoms into the treetops, while Lin Xiao spread the prepared crushed ice on the plate.

"Chef, do you think it's okay?" asked Shan Jian after the plum blossoms were inserted.

"Yes, very good!" Liu Mang took a few steps back, examined it carefully, and was very satisfied.

Next, Liu Mang took the jar of caviar, scooped up the roe with a small spoon, and put it in the center of the petals.

In the process of cooking just now, the caviar was put into the refrigerator by Liu Mang and overfrozen, in order to make it taste better.

"Done!" Lin Xiao picked up the last handful of crushed ice and carefully sprinkled it on the plum tree.

"Ladies and gentlemen, my work is also complete. Liu Mang rang the bell on the table.

"Unbelievable!

"If I hadn't seen it with my own eyes, I would have mistakenly thought it was really a tree. ”

"I don't know how it tastes, but I think this look alone deserves a high score from the judges!"

Liu Mang and Lin Xiao held the plate together and delivered the dishes to the table in front of the judges.

Seeing this dish come up, several judges couldn't help but stand up and applaud.

"It's so beautiful! Mr. Liu Mang, you are such an artist!" one of the judges put on his glasses and looked at the plum tree carefully, letting out a series of exclamations.

"Mr. Liu Mang, are these colors dyed with pigment?" asked another female judge who couldn't help but reach out and touch the inky black trunk with her fingertips.

"Of course not, these colors are taken from natural ingredients. The black of the trunk comes from the cuttlefish juice, and the red of the flowers comes from the beetroot heads. Liu Mang explained.

"How should I eat it?" the female judge took a spoon, but didn't know what to do.

"Actually, this dish is most suitable for using our Chinese chopsticks. But if you don't know how to use it, just use your hands. ”

"Okay. The female judge put down her spoon, took a plum blossom from the treetops, covered her chin with the other one, and carefully put it into her mouth.

"Oh, my God!" the plum blossom entered, just chewing lightly twice, and the female judge couldn't help but scream.

The petals made of lamb are still steaming, and after being beaten and stirred, the meat becomes tender. And Liu Mang's roasting time is just right, which makes the meat still have the juice of the mutton left, chew it gently, and the taste is extremely rich.

Because of the addition of beetroot, the lamb has a hint of sweetness. It contrasts with the salty but cold caviar in the middle of the petals.

But these two very different flavors do not conflict, and when you chew on each other, the combination of delicious caviar and tender lamb immediately explodes from the taste buds on the tip of the tongue.

"Great! What's the name of this dish?" Although she was wearing a mask, she couldn't see the expression on the female judge's face, but from her tone, you could still feel the excitement in her mood at the moment.

"This dish is called fish and sheep fresh. Liu Mang stretched out a finger and gestured on the table: "In China, the word Xian is composed of two words: fish and sheep." Our ancestors believed that when fish and sheep were cooked together, it was the ultimate umami. ”

"Perfect idea, perfect work!Dear Mr. Liu Mang, you made me feel the charm of Chinese cuisine!" The female judge couldn't help but take the lead in applauding.

"Judges, it's time to start scoring. ”

The screen on the wall turned into a picture of Liu Mang and Barbara.

"9 votes to 0 votes, Mr. Liu Mang from China won this qualifier!"