Just when everyone was looking forward to it, the third round of the food competition began.

"This time, the theme is - li. You read that right, this 'refers to the inside of the intestines. Since the Zhou Dynasty, China has had a tradition of eating animal offal, and in ancient times, ingredients were scarce, so as long as it could be eaten, it would not be wasted. To this day, pork belly and chicken offal are also delicacies." The supporter pointed to the decomposed body of a pig on the big screen and tirelessly introduced, "Pork liver brightens the eyes and nourishes blood, pork belly strengthens the body, pig kidney replenishes nutrition, and pork belly nourishes yin and dryness......

After speaking, he seemed to think of something, showed a lewd smile, and gave everyone an unspoken look.

The crowd burst into laughter: ...... It always feels like you're thinking about something terrible......

This question may not seem to be brilliant, but in fact, it is definitely a delicate question for chefs.

Jiang Cheng secretly took a deep breath and looked at the other teams of chefs with the same solemn faces, it was time to show their true skills. There is a secret ancient dish in Huaiyang cuisine, which cannot be made unless everyone is done, and few people even know about it, that is, it is a big roasted liver. This is a dish that the Jiang family does not pass on, and he only makes such a dish when he gathers in the ancestral house every year.

The little apprentice counted the ingredients in the basket and asked him, "Master, what are you doing with so many pork liver and intestines?" Don't you make fried eel blood?"

Jiang Cheng gave him a look: "I'm going to do something different, just look at it."

The little apprentice touched his head, okay, you are the chef, you have the final say. But there was another chance to steal the teacher, and he laughed happily.

"Roasted liver", to put it simply, is braised pork liver and large intestine, each of which takes a word and condenses into this name. This is not a complicated palace dish, nor is it a famous official dish, but a hodgepodge made by people in the market to reconcile their appetites, but just such a dish, in Jiang Cheng's view, is more precious than the delicacies of the mountains and the sea.

When I was a child, my family was not wealthy, and although it was located in the south of the Yangtze River, it was also an underdeveloped rural area. Meat meat is a survival trick to sell money, and you can only eat one or two bites during the New Year's holidays. His mother felt sorry for him, so she hid her private money to buy some pigs to go to the water when she was in the market, and when she got home, she asked her father to simmer a pot over a slow fire, close the door and hide by the stove for him to eat secretly.

Don't dare to let others smell the smell, otherwise everyone will come to the door and ask for a mouthful. Later, life gradually got better, this pig into the water is far less delicious than chicken, duck and fish, and gradually faded out of the table, but every year when I go back to my hometown, Jiangcheng will always make a do, my father said, it tastes even better than before.

How did he know that Jiang Cheng had secretly improved the formula.

The handling of internal organs is not simple, not only has a strong fishy smell, but some also carry mucous membranes and blood vessels. The ingredients provided by the organizer are relatively good, but they still can't stand the smell of pig water, so the little apprentice pinched his nose, put the ingredients into the pool, unscrewed the faucet and washed it up with clean water.

Jiang Cheng saw that he was timid, his body was slightly up, motioned for him to get out of the way, rolled up his sleeves and did it himself. Pig liver to soak more, repeated water change to let the blood water leach, pig large intestine with cornstarch, slip to the end, rub carefully, wash away impurities......

….

There are also pig's trotters, cut off the nails to dry the water, use a spray gun to burn the surface hair, and use the blade to gently scrape the skin on the skin.

By the time all this is done, most of the time has passed. Because it is a large dish, the hourglass time has also been directly increased from two hours to six hours.

The pig should be delicious in the water, and it should be half-cooked before it is officially stewed. Jiang Cheng added ginger juice and green onion segments to the boiling water, poured some cooking wine, first put down the pig's trotters, and then gradually went down to the large intestine and pork liver, and when the time was almost up, they were all taken out clearly and cleanly.

Next, it's time to stew the ingredients. The audience watched him add spices to the pressure cooker in the same way, some of them had never even seen it, they only felt dazzled and in awe of Chef Jiang. This dish, just looking at the steps, is so complicated, it must be delicious when it comes out of the pot, and I am faintly looking forward to it.

Sure enough, with the white air coming out of the vent at the top of the pressure cooker lid, a smell of meat and fishy smell gradually permeated the entire venue.

Someone sniffed and couldn't help but exclaim, "It's so fragrant—" This aroma makes people involuntarily stutter and swallow.

After a while, the pressure cooker finally sounded a sharp scream, which also meant that Chef Jiang's dish was ready for fire. Jiang Cheng turned off the heat and simmered for another two minutes, then slowly unscrewed the pot buckle and lifted the lid.

As far as the eye could see, it was the dark red of a pool of thick oil slurry, and the soup was still gurgling with small bubbles, followed by a tangy incense - the fragrant man leaned out and stretched his neck to see what the source of this fragrance was!

Even Guan Shanyue couldn't sit still, twisted her hips frequently, as if there were needles on the stool, and drank two sips of tea from time to time to relieve the frequency of saliva secretion.

No way, he has always had no resistance to this braised food......

Soon, the "Liver Roast" was divided into countless small portions and presented to the judges' table. Guan Shanyue couldn't wait to smell it, there was no trace of the fishy smell of the water, only the fragrance of red material and meat.

Pick up a half-sized pork liver and put it in your mouth, the crispy liver is rough, and after repeated collisions with the teeth, it becomes a mouth full of small pieces; Another bite of the pig's large intestine, the fat intestine is slippery, the entrance is slightly elastic, but it will disappear into the invisible after a few chews; Finally, I took a bite of the pig's trotters, the hooves were soft and glutinous, and I felt full of fat and aroma when I sipped them......

One dish has three different textures! It's like a three-legged stand, and there is a sense of endless life.

"Wonderful! It's amazing!" Guan Shanyue shook her head, carefully feeling this unusual wonderful taste.

The Shi family biography next to him was very direct, and while eating with a mouth full of oil, he directly picked up the microphone and shouted: "Give me a pot of good liquor!"

This sentence resonated with most of the male compatriots present...... I'm really sorry for this delicious appetizer if I don't take two bites!

The host was dumbfounded, and persuaded on the side: "Teacher Shi, are you at the judges' table...... and the photographer next to him was also struggling, can this section be cut in???

Shi Jiachuan replied indifferently: "The aroma of meat and wine is the highest state of food!" Besides, this dish contains such a rich amount of oil, it can definitely alleviate the burning sensation of the liquor......" and tilted his head to Jiang Cheng and said shyly, "Chef Jiang, I see that you still have a lot left in that pot, can you pack it for me later?"

Guan Shanyue stared at him with wide eyes: Special meow...... Can you still do this trick???

I relied on food to explode in modern times.

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