"Do you want to start blowing up now?"

"Well, don't rush just yet, let's make the other dishes. The pen %fun %pavilion www.biquge.info juice grouper is eaten hot, and it is not delicious if it is served late and cold. Liu Mang replied.

"Okay. Five-eyes nodded, and brought the lobster and abalone that had been packed.

"Let's cut some condiments first. I want to boil the water, set up the steamer, and I'll steam the abalone in a moment. Liu Mang then commanded.

After speaking, Liu Mang picked up the kitchen knife and cut a little ginger rice, minced garlic, rice pepper segments, chopped green onions and other condiments.

Divide the chopped garlic into two halves, fry half into an oil pan until golden brown, then mix the other half into the raw minced garlic, then add cooking wine, light soy sauce, salt, pepper and other seasonings, and mix to make garlic paste.

Fresh abalone has been de-impurized by the five eyes, leaving half of the shell.

Liu Mang cut the diced meat in the shell into rice-shaped knife marks, then put the garlic sauce on it and put it in the steamer.

Next, it's time to process the lobster. It is also the most essential part of a lobster.

Liu Mang peeled off the shell on the shrimp tail, removed the shrimp line, and left only the pure meat as white as jade, and then took a quick knife and cut it into thin slices of meat like cicada wings.

The meat of the lobster and shrimp tail is very sweet, and there is a hint of toughness, and the wasabi is dipped in the wasabi and the dipping dish made of light soy sauce is the best way to taste the original taste of the seafood.

As for the shrimp head, the five eyes have already been cut into small pieces, Liu Mang divided some to sprinkle with starch, fried in the oil pan for a while and then filtered, and finally put pepper and salt in another pot to stir-fry.

For the remaining half of the lobster head and tail shell, Liu Mang added fragrant rice and water, sprinkled a little shredded green onion, and put it in a crockpot to boil porridge.

As for the beef, Liu Mang cut it into half palm-sized slices. Add egg whites, starch and loose meat powder to marinate for a while, then heat the oil.

Shred the onion, stir-fry over low heat, then add plenty of pepper to taste, and finally add water to hook a thin thickener.

'Teppanyaki Beef Tenderloin' is a Cantonese dish, but it is derived from Western cuisine. Liu Mang believes that the combination of the three ingredients of good beef, black pepper and onion is a real perfect match, and all of them are indispensable.

Then put a piece of butter on the red-hot iron plate, wait until the milky flavor of the butter comes out, quickly pour the oiled beef tenderloin, and then pour in the sauce.

With a sound of 'zizi', a strong smell of meat wafted out.

"Little Five, serve the food, let them eat first, and I'll make the last fish." ”

"Okay!" Goyan immediately ran over and brought the three dishes of 'lobster sashimi', 'salt and pepper shrimp tail', and 'sizzling beef' to the table.

"It's good so soon!" Wang Bo sniffed.

"Well, the boss told you to eat first, and he's going to make the last fish. ”

"That's so embarrassing, let's eat together when Master Liu Mang finishes cooking. ”

"No, you eat first, my dish will be ready immediately!" Liu Mangyuan shouted.

"Then you're welcome. Wang Bo rubbed his chopsticks and picked up a piece of steaming beef.

"Wow, it's so hot!

How tender is the beef on the iron plate? So tender that just a light bite gives you the illusion of melting on the tip of your tongue.

The two flavors of onion and black pepper are mixed together, one choking and the other spicy, which stimulates the taste buds to the greatest extent, and combined with the tenderness of the beef, it is simply addictive.

Wang Bo ate a piece of beef, and then stretched his chopsticks to the lobster slices placed on the ice cubes on the plate.

The lobster slices are crystal clear, and when they are dipped in a small dish with wasabi and light soy sauce, the natural sweetness and the spicy sensation of wasabi rushing to the throat will lift the whole person's spirit.

The abalone in the steamer here is also steamed, Liu Mang sprinkles chopped green onions and millet pepper rings, and finally drizzles hot oil to stimulate the aroma.

"Boss, when is the porridge ready?" asked Five-Eyes, picking up the abalone.

"Lobster porridge is served last, as a staple food. Liu Mang put the pot back on the stove: "You go eat it too, there is only one last fish left." ”

The oil was poured into the pot again, and Liu Mang turned on the switch of the stove.

Today's program team prepared a small liquefied gas stove, the firepower is much inferior to that of the restaurant, but it is enough to fry one or two dishes, if you are not in a hurry.

When the oil in the pot bubbled finely, and the temperature was about 120 degrees, Liu Mangti slipped the tail of the grouper and slid it from the edge of the pot into the pot.

"Zila!" The oil temperature quickly cooked the starch paste on the grouper's body, and the color gradually turned from white to golden.

Turn the heat to low and keep the oil in the pan warm. This grouper is very large, and if the oil temperature is too high, it is easy to make an oolong that the outside of the fish is charred and the flesh is not fully cooked.

After frying the grouper in an oil pan for ten minutes, after the grouper was golden on both sides and the skin was crispy, Liu Mang scooped it up with a colander and placed it on a large plate.

Then leave the oil at the bottom of the pot and stir-fry the ginger, minced garlic and sliced kale.

Finally, pour in the broth, season it, hook it with the thickener, and pour it over the fried fish. This famous dish, which once shined in the movie, was completed in Liu Mang's hands.

"Come, let's eat while it's hot!" Liu Mang brought the fish to the table, and everyone sitting involuntarily stood up.

"Wow!

"Oh my God, it's so beautiful, it's an appetite just looking at it!"

The grouper on the plate is golden and brilliant, steaming hot, and the aroma of oil and meat combined with each other makes everyone's nose flutter involuntarily.

"Xiao Wang, hurry! give this fish a close-up shot!" Wang Dingquan hurriedly beckoned to the photographer.

"Master Liu Mang, is this fish really filled with soup like in the movie?" asked Andy.

"Of course!" Liu Mang nodded, picked up a soup spoon, and scooped it down to the belly of the fish.

"Click!" was the sound of the skin of the fish shattering that had exploded to the brittle.

This slight sound made everyone's throats jump uncontrollably, and their mouths seemed to have felt the crispy taste of the fish skin.

Next, when the soup in the belly of the fish is wrapped in heat and fragrance, it flows out of the hole that Liu Mang opened with a spoon, and the delicious taste that is both moving and quiet is in this brilliance, converging into a splashed ink landscape painting.

At this moment, the taste of Chinese elegant and exquisite food is fully revealed in this bubbling flow.

"Gollum!" was the sound of swallowing saliva in unison.

"Really...... It's really about tears just looking at it!" Andy rubbed his eyes.

"It's perfect! It's perfect!" Wang Dingquan couldn't help but exclaim: "I didn't expect that in reality, there really is such a dish!"

"Everyone, please taste it, once this 'juice grouper' is cold, the taste will be much inferior. ”

"Oh!oh!" everyone woke up from a dream, picked up chopsticks and spoons, and headed for the grouper on the plate.