Dai Long was also full of curiosity about Li Yi's [Treading Snow and Seeking Bears], and wanted to know what it tasted like.

When I was making a movie, in order to present a bright enough visual effect, the finished dish was made of props made of foam and glue.

In the close-up of the judges' entrance, the bear paw in the spoon is made with freshly peeled lychee meat and caviar.

Li Yi's version of [Treading the Snow and Finding Bears], although the appearance of the finished product does not have the feeling of being covered in frost and cold in the movie.

But he did make the texture of the entrance of [Treading Snow and Finding Bears] in the movie, and judging from the appearance, the taste should not be bad.

However, this dish is pre-prepared in advance, and each serving is fixed, and there are no leftovers to taste.

Therefore, Dai Long did not ask for a tasting, but followed Wu Lei and a few people to the outside of the restaurant, wanting to see the performance of the diners.

Covered with caviar, the [Snow Hunting Bear] on top of the frost is served on the table, and the visual impact is still very intuitive.

After seeing the dish, every diner who ordered this dish took out their mobile phone and turned on the light first.

Some diners forgot to turn off the flash, and when shooting, the smoothies on the plate reflected the flash, highlighting the crystal clear bear paws and caviar like jade moss, which made it even more beautiful.

After taking a bunch of photos one after another, the diners sat down, took out the spoon, and tasted it.

Dai Long stood at the entrance of the passage, carefully observing the actions of the diners digging "bear paws".

Under his observation, all the diners who were eating [Treading Snow and Finding Bears] easily cut into the "bear's paw" and cut off a crystal clear "bear's paw" covered with a layer of caviar.

Seeing this scene, Dai Long couldn't help but calm down, and secretly admired in his heart.

This heat is absolutely amazing!

It is not difficult to make meat jelly, even if you don't know how to cook, you can cook a pot of skin jelly by getting some pork skin and boiling it for an hour or two.

It's nothing more than a question of whether it's good or not.

But for the same meat jelly, the simmering time is different, and the final taste of the finished product is also different.

The longer the stew, the stronger the gelatinous texture, and the harder the finished meat jelly.

To make this kind of meat jelly that can be easily cut with a spoon and maintain a certain shape, it is very demanding for the chef to handle the heat.

Seeing the crystal clear bear paw in the spoon, the exclamation of diners is endless.

After taking a few more photos, they put the "bear paw" into their mouths.

Seeing the diners begin to taste, Dai Long shifted his gaze to their mouths and observed their chewing movements.

But those diners didn't even chew a single one, just holding a "bear paw", and then their eyes lit up, and a look of surprise appeared.

Seeing this scene, Dai Long immediately understood, which showed that the "bear paw" melted in the mouths of diners.

This is known as melt-in-your-mouth.

Once again, Dai Long secretly sighed in a complicated mood.

It's so hot!

It's hard to strike a balance between keeping the shape of the aspic and melting in your mouth.

This requires that the collagen content in the meat jelly must be extremely accurate, and more points will be excessive, and less points will be lost.

In terms of simmering time, I'm afraid it must be accurate to the second.

The effort behind this is by no means imaginable to ordinary people.

Even Dai Long himself didn't dare to guarantee that he would be able to make this kind of taste.

This made him more and more curious about the specific taste and texture of the dish.

Seeing the diners' eyes shining, amazed, and the scene of flying spoons, Dai Long retracted his gaze and returned to the back kitchen.

Li Yi was busy making monkey brain dishes in front of the stove, and the fresh fragrance of broth wafted from the pot.

Dai Long came closer, looked at the brain flowers soaked in shark fin broth in the pot, and asked, "Do you use pig brains or sheep brains?" ”

"Sheep brains."

Li Yi smiled: "Fish and sheep are fresh!" Master Dai, help me with a hand! ”

As he spoke, Li Yi took a soup cup, scooped up a brain flower, put it in the soup cup, and then scooped up a spoonful of shark fin broth and poured it on the brain flower.

Liu Yifei helped Li Yi take the soup cups one by one and put them on the table next to the pot.

Dai Long also picked up a spoon, filled it with sheep brain and shark fin broth, and quickly prepared portions of [Monkey King Braised Tiger Shark].

Wu Lei and the others also came back from the front hall, and after seeing the prepared dishes, they took them and sent them to the front hall.

Zhao Weizhuo reported the name of the dish in his mouth, shouted to be careful, and did a good job.

Smelling the fresh fragrance of the soup in the pot, Dai Long's mind was still recalling the scene where the diners outside had just tasted [Treading the Snow and Finding the Bear], and couldn't help but swallow his saliva.

Sensing the sound of him swallowing saliva, Li Yi glanced at him, and then smiled: "Master Dai, there are many more in this soup pot, do you want to taste it?" ”

Dai Long thought about it and didn't refuse: "It's okay." ”

As he spoke, he scooped up a spoonful of the soup base and put it into a bowl along with a few shark fins.

There was still a sheep's brain in the pot, but he didn't move.

There are a number of these complete ingredients, so let's leave them to the guests!

After taking the spoon, Dai Long picked up the soup bowl.

Sniffing the soup in the bowl, he nodded with satisfaction and said with a smile: "This hanging soup technique is very orthodox!" Chicken, duck, meat, and ham are all delicious.

There is also the umami of dried scallops and abalone, and the saltiness and concentration are just right.

The most important thing is that there is no smell of sheep, the sheep brain is the most fat, you can remove the smell so cleanly, and the seasoning kung fu is indeed at home. ”

Listening to his comments, Li Yi smiled and said, "The tongue of the God of Food is really unusual!" ”

In the live broadcast room, the audience heard them sing and harmonize, and they all posted barrage ridicule.

"It's rare to see the god of kitchen and the god of food blowing each other here!"

"I haven't picked shark fins, there are too many tendons, and I failed! The sheep brain is too soft, it will be scattered in one clip, and it will fail in failure! ”

"Uh...... Dave's brain, delicious ......"

"Pea shooter, get ready!"

While the audience was laughing, Li Yi came to the steamer, opened the steamer, and took out a large soup pot from it.

In the pale white soup, there are brain flowers floating, lifelike.

But the audience who watched yesterday's live broadcast knew that these brain flowers were actually made by Li Yi with tofu.

Li Yi used whole chicken, whole duck, beef, pig brain, sheep brain, and the brain flower of pheasant and turtledove to boil this pot of broth, and then carved the tender tofu into the shape of a brain flower, soaked it overnight, and then sent it to the steamer and simmered it for an hour.

Therefore, after leaving the steamer, the rich aroma suddenly spread like a bomb and rolled around.

Smelling this aroma, Dai Long took a deep breath, and couldn't help but admire: "I didn't expect you to really make it." ”

"One step away."

Li Yi put the soup pot on the table, and then carefully took out the brain flowers in the soup one by one with a soup spoon, drained the water, and put it in the soup cup.

These brains are originally made of tender tofu, and after soaking overnight and simmering in water for an hour, they have been stewed to the point of melting, so extreme care must be taken to ensure that it is complete.

After all the brain flowers were put out, Li Yi put a piece of lion's mane mushroom on each brain flower.

Then, he heated the pot, added the small half pot of cooking oil that had been fried yesterday, and after it was hot, he put it in a small spoon and poured it on the brain flowers in the soup cup one by one.

Zila!

The hot oil brings out the special aroma of lion's mane mushroom, which rises with the aroma of the broth that permeates the brain.

Goo!

Dai Long couldn't hold back and swallowed again.

1

(End of chapter)