"Xiao Wu, take out the cabbage we brought over, and prepare to cook!" Liu Mang walked to the stove on the side and tightened the apron around his waist. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

"Okay!" Five-Eyes nodded, lifted a bamboo basket and placed it on the board, uncovering the white cloth covering it.

Uncovering the white cloth, the basket is a dozen Chinese cabbage with broad leaves, green and white in color, and the inside of the roots curled in the shape of a scoop.

This is a Sichuan specialty of 'Lady Cabbage', and only dishes made from this cabbage can be called authentic 'boiling water cabbage'.

'Lady cabbage' was discovered by Liu Mang by chance in a farmer's house in Shaogong Mountain, so that he transplanted it into space, and it can finally come in handy today.

The development of agriculture will lead to the degradation of high-quality vegetable varieties. The real 'Scoop cabbage', even in Shu, can be found, and it can't be found in Shu.

And those dishes made by replacing 'baby cabbage' with 'baby cabbage', in the eyes of some real connoisseurs, the appearance cannot pass the test in the first place.

Because of the sweetness and taste of 'baby cabbage', although it is similar to 'ladyboy cabbage', the appearance is tender yellow, not green and white like jasper.

And the reason why this 'boiling water cabbage' is difficult to make is that in addition to the selection of materials, it has almost been lost in terms of technique.

Nowadays, chefs who can make this dish use embroidery needles to repeatedly prick holes in the leaves and sides of the vegetables in order to make the cabbage sum tasteful, but you must know that this is a big mistake.

In order to truly make this 'boiling water cabbage', you must use a toothpick made of ivory to pick out the tendons in the cabbage. The cabbage produced in this way can be soft and beautify the slag, not like a delicacy, but better than a delicacy.

Picking out the tendons in the heart of the dish requires a unique skill, but those who still know this skill are definitely no more than a slap in the face in the entire Chinese culinary world.

This is also the reason why Han Shaobai questioned whether Liu Mang would make this dish.

This technique is recorded in the "Tune Ding Ji", and through these few days, non-stop practice, Liu Mang has practiced very proficiently.

Five Eyes has already helped to peel off the leaves on the outside of the cabbage, leaving only the verdant cabbage in the middle.

Liu Mang took the cabbage sum, took out an ivory toothpick, and began to peel off the tendons inside.

The toothpick in your hand gently picks open the skin of the cabbage, pinpoints the tendons in the cabbage, and then pinched it with your fingers and gently pulls it out.

This method is a great test of a chef's patience and dexterity of his hands.

Because if you use a little more force, the tendons in the heart of the dish will be broken, and if you pull it out again, it will affect the appearance of the dish after it is formed.

The big screen on the wall clearly showed Liu Mang's movements at the moment, and there were bursts of exclamations in the judges' seat.

"Brother Shaobai, you guessed wrong, it seems that Liu Mang will really make this 'boiling water cabbage'!"

"It's strange, there are very few people who know this method of extracting the cabbage tendons? Even I don't know, where did he learn it?" Han Shaobai said in surprise.

"It's not unusual for Liu Mang to know how to cook it, right? Master Buyu is an expert in making this dish!" Tan Shi replied.

"Why did I forget him!" Han Shaobai slapped his head, and secretly became anxious in his heart: "Could it be that my senior brother, who has a stubborn temper like a donkey, has already passed on the "Tune Ding Ji" to this kid? That's not good!"

Liu Mang was nervously dealing with the cabbage sum, and Luo Badao was also busy working non-stop.

In order to save time, some ingredients have been processed in advance, but the dish 'Buddha jumping over the wall' is so particular that there are many processes that have to be made temporarily.

For example, shark fin that has already been made should be steamed in advance with broth and ham.

The money abalone should be steamed and taken out with a strong fire, each slice into two pieces after washing, cut the cross knife, put it into a small basin, add bone broth and Shao wine to the steamer again.

Pigeon eggs, winter bamboo shoots, and fish maw should be boiled in water and then fried in an oil pan.

Chicken, duck, lamb knuckle, pig's trotter tip, duck gizzard, pork belly piece... To stir-fry in the pot first, then add bone broth and simmer......

To put it bluntly, the amount of work required by the chef to make such a 'Buddha jumping over the wall' is tantamount to preparing a large table of banquets, and even more complicated.

It took half an hour for Liu Mang to remove the tendons in the cabbage sum, and he twisted the fire on the stove to prepare the clear soup.

The reason why 'boiled water cabbage' is called boiled water is mainly derived from the clear soup added to the dish.

This kind of clear soup is more elaborate than the 'imperial soup' used by Liu Mang when he used 'Yangchun White Snow Noodles' in the past, and the production process is more cumbersome.

The broth used in 'boiling cabbage' is made with whole chicken, whole duck, fine ham and some mushroom ingredients, and then filtered with two different minced meat fillings.

Only after these processes and ingredients can the clear soup look as light as water, the entrance is extremely thick, and the viscosity is full, which is really rare in the world.

It takes more than four hours to hang the clear soup, and in order to save time, Liu Mang brought the base soup that had been boiled during the day, and now it can only be filtered.

Wuyan followed Liu Mang's instructions, put a large bucket of base soup that was still slightly heated on the stove and heated it up.

Liu Mang, on the other hand, took some chicken breast and lean beef leg and began to chop up the meat filling used for straining the clear soup.

A rhythmic 'knock' sound sounded on the chopping board.

Although the current process can be replaced by a minced meat machine, the minced meat will also be discarded after it has been filtered. But Liu Mang didn't dare to be sloppy at all, and strived to be perfect.

As soon as his meat filling was chopped, Luo Badao, with the help of his assistant, also completed the preparation of ingredients in the early stage of 'Buddha Jumping Over the Wall'.

An assistant hugged an antique wine jar, and Luo Badao put layers of ingredients such as shark fin, abalone, and ham into it.

In addition to the order and position of the ingredients, the sake jar where the ingredients are stored and the charcoal used for stewing are also particular.

The wine jar must be used from Shaoxing, and the age of the jar must be more than 50 years.

Because only in this way will the taste of the wine penetrate into the jar, and the dishes will be free of fishy smell and fireworks.

The charcoal is made of special 'Silver Frost Charcoal', which is not only powerful but also does not smoke. In ancient times, it has always been a tribute for the emperor.

"Oh my God! Shark fin, abalone, fish maw, sea cucumber... Everything is a rare ingredient! How delicious it would be to make a soup together! Luo Badao must have won!" said one of the audience members in the audience.

"That's right! This dish has been introduced in many movies, and in terms of the difficulty of making it, I think it is the first in Chinese cuisine! As soon as this dish comes out, is there still a chance to win? A boiled cabbage can't be compared at all!" said a viewer next to him.

"Huh... It's really a laughing person! Liu Mang's 'boiling cabbage' is not really boiling water! It's not ordinary at all!" Behind their seats, a knowledgeable audience member sneered.

"Why isn't it ordinary?" the two audience members asked in surprise.

"This 'boiling water cabbage' is also a frequent guest at the state banquet! Premier Zhou and Deng Lao were very fond of this dish back then! The so-called boiling water is actually a top-notch clear soup! The method is not at all simpler than 'Buddha jumping over the wall'!"

"Oh...... No wonder!" the two audience members nodded their heads after listening. (To be continued.) )