"Huaxia Chef God Competition, the final four! The second game will start immediately! From upstairs to Lou Luo, against Kong Ruixiang, the family banquet of Confucius!"

"Liu Mang, there are still two more games to end, I never thought that our Four Seasons Pavilion would have a chance to win the Chef God!" Li Ruonan said with some excitement. Pen % fun % Pavilion www.biquge.info

"Well, it's up to you who wins today. I never thought that Luo Badao could come to this day. Liu Mang stared at the two people on the stage and replied.

"Master Kong, what are the dishes you brought to you today?"

"Oh, today I'm bringing you a dish of 'clove tofu'. Kong Ruixiang touched the long beard under his chin and said with a smile.

"What about you?

"Oh, I'm bringing a 'Cinnamon Gentleman Fish'. Luo Badao looked confident, as if he had a chance to win.

"'Guixiang Junzi Fish'? Is there this dish upstairs? Have you ever eaten it?" asked Li Ruonan.

"No, he must have created it himself. In the end, Liu Mang became more and more jealous of Luo's domineering.

To be able to kill step by step to the end, it is not enough to use intrigues and tricks, but also to have real skills.

"'Clove tofu' I know, is a traditional dish of the Confucian family banquet, the root of the bean sprouts is removed, and the small ding tofu is fried together. However, the recipe for this dish is simple. I don't know why, Kong Ruixiang will not choose some big dishes, but make this dish. ”

"He must have had his own original way of choosing this dish, otherwise he wouldn't have dared to win these last few games. Liu Mang analyzed.

"Please take your seats, our contest for today will start immediately!"

"Huh, what's that for?" asked Five-Eyes curiously.

As the host Yang Yan's words fell, Luo Badao's two assistants carried a large vat onto the platform.

This vat is half a person high, with a large belly and a small mouth, and the shape is simple.

"I think it's going to be for cooking. Liu Mang, do you know what kind of dish you need to cook?"

"Well, dishes made in a jar?" Liu Mang thought for a while: "There is a 'crockpot simmering soup' in the Gan cuisine, add water to the vat, burn a charcoal fire at the bottom, seal the lid tightly, and use the temperature inside to simmer the ingredients. However, this method takes a long time, generally about 10 hours, and Luo Badao should not use it. ”

"Also, who can wait that long? Five-eyed smiled.

Luo Badao's two assistants placed the large vat on the stove and poured a bucket of clear yellow liquid into it.

"It's not water that is poured in, what is it?" Li Ruonan said in surprise.

"I don't know, looking at the color, it should be rice wine. Does he want to use wine instead of water to steam the ingredients?"

"That's a good idea, he's sorry he can think of. In this way, the aroma of the wine can penetrate into the ingredients and add to the flavor. ”

"This method is not original to him, it has been there for a long time. Liu Mang pouted: "There is a 'Dongyang Chicken Pot' in Zhejiang cuisine, which is to add rice wine and clear sauce to a clay pot, seal it with dough, and slowly bake the ingredients." Luo Badao just borrowed this method and replaced the local chicken with fish. ”

Liu Mang's guess was right, Luo's assistant was preparing the crockpot, and he was cooking the fish at the cutting board.

After slaughtering about three catties of perch, use a knife to cut off a palm-sized piece of meat from the fins of the lower abdomen, and discard the rest.

This piece of meat, also known as fish belly, contains most of the fat on a fish's body, and is the most fatty.

Luo Badao slaughtered more than a dozen sea bass in a row, cut off the fins of the removed fish belly meat with scissors, carefully removed the scales, and then put them in a basin, added sea salt and began to marinate.

This 'Guixiang Junzi Fish' is a dish that he and his team have been researching for a long time before experimenting. It is to impress the discerning taste buds of the judges in the last few performances of the God of Chef Competition.

Compared with Luo Badao, which is a big project to move a tank and slaughter a dozen fish, Kong Ruixiang's side is much simpler.

He fished out a few pieces of snow-white tofu from a basin, cut them into four, cut them into squares, and then cut them diagonally again......

The final cut tofu has 15 sides in a small triangle shape.

The reason why Kong Ruixiang chose this dish is because he has also innovated this traditional Confucian dish and added his own creativity.

Luo Badao's fish belly was marinated, and his assistant also boiled the rice wine in the clay pot.

The intoxicating aroma of wine gushes out of the mouth of the cylinder with the surging steam.

For this competition, Luo Badao also made a lot of money, and what was added to this vat was not ordinary rice wine at all, but the daughter red of thirty years of aging!

The daughter red is produced in Shaoxing, and the official eunuchs in ancient times gave birth to their daughters, so they buried the brewed wine in the ground, and only dug it up when the daughter grew up and got married.

Daughter red set sweet, sour, bitter, pungent, fresh, astringent, six flavors as a whole. After a long period of cellaring, it has formed a comprehensive style of clear, fragrant, mellow, soft, cotton and cool.

But such a fine wine is not only the protagonist today, but only as a tool to set off this 'cinnamon gentleman's fish'!

Luo Badao put the marinated fish belly into a square porcelain dish and prepared to be steamed.

Unlike traditional steamed fish, he did not put green onions, ginger and pork nets on the fish, and did not sprinkle cooking wine.

Because of the red wine smell of the daughter, it can be gently soaked into the fish under the steaming of the crockpot heat, which can add flavor while dissolving the fishiness.

In the clay pot on the stove, a wooden frame had already been placed, and Luo Badao put the porcelain plate containing the fish belly on it, and buckled an iron pot upside down. Then use the mixed wet dough to seal the gap between the iron pot and the rim of the cylinder.

The dishes on his side have been prepared, and Kong Ruixiang over there is also ready to be fried on the stove.

The freshly sprouted mung bean sprouts are pinched off from the roots, leaving only a little yellow bud on top.

The peeled ginger must be cut very finely so that the judges' tongues do not taste grainy.

The sea rice must be Haihai Haihai hairy shrimp, the color should be golden and shiny, so that the hot soup can be poured to hang out that little umami......

The accessories are ready, put oil in the wok, put it on the fire, and when it is 70% hot, add tofu and fry until golden brown.

Then take another pot, add oil and heat it, add green onions, minced ginger, fry the fragrance, pour in the buds, clove powder, add refined salt, stir-fry a few times, and finally pour in cooking wine, tofu, sea rice powder, clear soup, and simmer.

The reason why this dish is called 'clove tofu' is not entirely because of the addition of clove powder, but because the buds and tofu are matched, and the shape of the dish is like a blooming lilac flower, which is beautiful.

Wait until the soup in the pot is dried and the aroma of the tofu comes out, then add a little pepper oil and you can get out of the pot.

The assistant had already set up a plate for the dishes, and on the side of the plate were two phoenixes carved from carrots and white radish.

Kong Xiangrui loaded the tofu into a plate and rang the bell on the table.

"Judges, my dish is done!" (To be continued.) )