Tian Ziyuan heard Hu Junbiao's knife sound like music, the rhythm was steady, and he listened carefully. The sound of the knife also corresponds to breathing, and the knife rises and falls between one breath and one breath.

Effort-saving aside, cutting vegetables with a knife has become an art under Hu Junbiao's hands, and the elegance and vulgarity are appreciated.

Tian Ziyuan is not a fool, he knows that he has met a strong man.

At the moment, he has invested 200% of his heart, what he does is a famous dish of pot-wrapped meat, with a small Boda, with a small path Bodao, and he must find a unique way to win Hu Junbiao's big dish cooked with goose meat.

There are two major difficulties in pot meat, one is to remove the tendons and bones, and the other is that the heat must be enough, so that the oil temperature cannot be too low. It is necessary to ensure that the pot wrapped meat is crispy and tender enough, but the heat is too large, and it is easy to damage the essential taste of the pot wrapped meat, so there is enough test for the mastery of knife work and heat.

However, this is nothing to Jun Tian Ziyuan, a small man in the kitchen world.

The most important thing is the change in its condiments and some skills, Tian Ziyuan already has the idea of improving the pot wrapped meat in his heart, and the outer starch has been covered on the flesh.

Then why can't you put some effort into the inside of the meat, and then there is a taste inside, three realms and three flavors, this is Tian Ziyuan's goal. At the same time, it also needs to be used enough to fabricate different modeling actions to make this pot of meat look more charming.

In short, Tian Ziyuan's technique, even a chef who specializes in cooking pots and meats may not be able to achieve it, and he can afford the reputation of this little Langjun in the culinary world, and his ability is not small.

The sound of Hu Junbiao's knife slowly stopped, and the goose meat had turned into various different parts of meat on the board. The collarbone, goose neck, legs, wings, and body all have different parts. The natural goose produced in this Lingquan pot is different, the meat is soft and looks bright red at this time, and it is very fresh.

First, put these parts in a pot and boil a little, cover the pot. Hu Junbiao took out the side dishes and cut them with a knife, with a quick speed and a pleasant knife sound.

Tian Ziyuan of Huang Tianlou cut the pork loin inside at this time, and at the same time cooked the condiment soup in the pot, and put some meat foam inside, which seemed to be a big plan. ”

The host has also done a lot of food shows and knows how to talk about it. Although he didn't know why Tian Ziyuan's actions, he was a real chef, a person who was immersed in the way of cooking, and he was just a barely counted insider, so he couldn't question Tian Ziyuan's actions.

The fox-faced man in the Niu family restaurant also cooked at this time, although he started after Tian Ziyuan, but the speed was very fast. And the sound of the knife is like a roar, it is simply jaw-dropping, this is really a dragon fight. ”

Wu Huiyun is holding a fountain pen and a white piece of paper in front of the table. At this time, there was a draft in my heart, and the two people whose eyes swept over the game were summarized and remembered. At the same time, the host's spoken language has become a literati text under her pen, which I don't know how much it has risen.

The manuscript of the competition is after Wu Huiyun tasted Hu Junbiao's cooking from her own mouth. Racking my brains, an article does not lose the style of the countryside, but also has the taste of a literati, in short, it makes people hungry when they look at the article, and they wish they could eat a little immersively.

Huang Lao glanced at Tian Ziyuan, and then at Hu Junbiao.

This is a battle of dragons and tigers, there is nothing to say, but Hu Junbiao climbed the dragon gate on the competition field of food for the sky, the fish is dead but can shrink his mouth with the soup and have a beautiful leap, and the combination of melons and fruits is also magical.

Tasted a lot of fish, and tasted the watermelon next to it.

The greasy taste of the meat is washed away in an instant, and the simple freshness instantly enters the mouth, and the meat and vegetables are matched, which is refreshing and delicious.

And Tian Ziyuan came to this Huang Tianlou for a day or two, although the food he cooked was high, it was not difficult to taste it as Huang Lao.

Tian Ziyuan didn't cook big dishes, but he was proficient in famous food. This ordinary name was eaten in his hands, and it seemed to be rejuvenated, and the taste became not like the famous foods that Huang Lao had once eaten.

It's also rare.

Tian Ziyuan's tenderloin is stuffed into it using his own method, and before that, it was kneaded into clay figurines that resemble folk art with a unique technique.

The starch was soaked in water by Tian Ziyuan before, and at this time it was wrapped in the flesh, Tian Ziyuan's hands were full of starch and he didn't care, cut shredded radish and other side dishes, and carefully put the finishing touches on it.

When the oil temperature reached the most suitable temperature, he put the starch-wrapped "mud figure" into the pot and fried it slightly.

When the main dish is put into the pot, the fragrance comes.

The diners in Huang Tianlou all took a few sips, only to feel that their appetite was great, paying attention to the competition between Tian Ziyuan and Hu Junbiao, and the food on the table was not moving, which was a little cold.

At this time, smelling the fragrance, he was slightly hungry in his stomach, and hurriedly put the vegetables in his mouth, regardless of whether this dish was comparable to Tian Ziyuan and Hu Junbiao's food, in short, it was okay to eat it to fill his stomach.

On the other side, Hu Junbiao's soup is cooked, and Denglongmen pays attention to "skill", while the goose meat he wants to cook at this time focuses on "simplicity".

Niu Kelian's daughter-in-law's chicken soup was simple before, and Hu Junbiao had the idea of cooking goose soup, but the taste of goose soup obscured the brilliance of goose meat.

But the ability of the goose produced in the Lingquan pot is not only to boil soup, so these goose meat also has a special use, medicinal materials to make soup, Hu Junbiao is proficient in traditional Chinese medicine, and he is also painstaking in the combination of medicinal materials and goose meat. Paying attention to the harmony of yin and yang, the soup has been formed, and the mellow fragrance instantly soaked the entire Huangtianlou.

Even the viewers on the second and third floors smelled the fragrance through the cracks.

After the goose meat is boiled in soup, it is slightly yellow, and the soup is already cooked. Hu Junbiao used side dishes, vinegar sauce and other condiments to adjust several small stacks of ingredients.

"It's worthy of the battle between the two major hotels in the city, just smelling the smell, which makes people unbearable. This dish hasn't been made yet, why is it so seductive?"

"Incense, incense. The smell of this fragrance makes me almost float. ”

Diners whispered a lot of chatter.

Niu Kelian was the first to smell the aroma of Tian Ziyuan's food, and he had to hook his gluttonous soul. I couldn't help but worry about Hu Junbiao again, but the aroma of the latter's food came out quickly, which was more mellow than Tian Ziyuan's, and the taste was mixed with the smell of traditional Chinese medicine.

The taste of the medicinal herbs is different, but it is carefully matched by Hu Junbiao, but it is like a delicious medicinal meal.

Before, I listened to the sound of knives, but now that I smell it, Niu Kelian can't resist the temptation of this delicacy.