I have become popular in modern times with food

Chapter 221 Art in "Lizi" ([-])
"The hands of a chef should be steady and steady." Uncle Fang pointed to Fang Zilu, handed him the knife with the handle turned upside down, and pointed at the remaining big herring in the tank, without even looking at his mournful face, coldly He said calmly, "I'll leave the rest to you, and it will all be done within ten minutes."

Herring has bald lungs. This lung refers to the fish liver, and the liver must be taken from live fish to ensure the freshness of the ingredients.Fang Zilu answered bitterly, raised his spirits, and fought with the remaining dozens of herrings.

It's cruel to say that it's cruel. Creatures like fish don't howl like domestic animals, but it's quite creepy to be stared at by those squinting fish eyes.

Fang Zilu was drenched in cold sweat, he found a white cloth to cover the fish's head first, and then cut open the abdomen to take the liver, and kept muttering: "Don't worry, I will make the best use of you." He was too worried, Generally, the remaining ingredients, as long as they can be used, are given to the hotel next to the venue, and they are made into working meals for the staff to share.

After the fish liver is taken out, it is the cleaning work. Live fish take the liver so that the taste will not be bitter. When cleaning, remove the black lines on both sides, and carefully remove the fish gallbladder. There must be no mistakes.

This was a technical job again, and Fang Zilu's back was completely drenched with sweat after a dozen or so fish livers were taken out intact.He continued to complain with a bitter face: "Uncle, why do you have to make this dish—" It was too troublesome.

"Everyone has come up with unique skills, and I still make a little home-cooked stir-fry. Should I catch up and be eliminated, or be the same as you?"

Fang Zilu's body froze, he turned around boredly, and silently drew small circles, he wouldn't be such a shameless...

Uncle Fang stopped talking. The oil in the pot was already warm. He quickly slid it into the fish liver and stir-fried until fragrant. He was seasoning with seasonings, and then he added broth and simmered, adding bamboo shoots, fungus and other flavors.When it came out of the pan, the fat and tender cod livers were in complete shape, and there was no damage at all under repeated cooking.

"Tsk tsk, I don't know how long it will take me to practice this dish." Fang Zilu felt a little uncomfortable.Not many people would order this dish now, so he didn't have many chances to try it.

These words hit Uncle Fang's soft spot, which rarely relaxed his stern face, and he rang the end bell.

This dish looks like ordinary stir-fried dishes, but once you eat it, you can feel its subtlety.The first is the taste, which is extremely tender and delicious. The cod liver is golden in color, not greasy, tender like pig brain, not broken into pieces, and very fat and fresh.

Guan Shanyue took a small sip, feeling the unusual freshness, and said slowly: "There is a saying in "Compendium of Materia Medica", that herring liver is eaten more, which is good for eyesight." Even the side dishes inside should not be underestimated, The winter bamboo shoots are crisp and tender, with a loud "crack" when bitten down, and they are full of the original juice of the broth. It's so wonderful, so wonderful!
He shook his head, as if he was immersed in the world of delicious food and couldn't extricate himself.

After the voting ended, unexpectedly, the number of votes was equal to that of Chef Guangling Yanjiang, five votes less than Chef Chen.Now, the situation of the remaining two teams is not optimistic.

Although in the competition mechanism, you only need to reach the score to be able to advance, but everyone knows that according to the organizer's urgency, only the top three will be retained. Jane squeezed her sweat.

The situation is...too unfavorable for her.

This is a proper way to step into the elimination ranks with one foot.

……

Yu Jian didn't have time to pay attention to these things, she was tirelessly washing and filling the cow's intestines.

Tonghua soft beef intestines, a dish that has attracted much attention in the burning tail banquet, has been played with new tricks in Yu Jian's hands.The beef intestines need to be brushed, repeatedly scrubbed with ginger juice, white vinegar, salt and cornstarch to remove the dirt hidden on the surface, then blanch them with water, wait until they are a little hard, take them out and then rinse them with clean water, so that the obtained beef intestines are as clean as white Hemp rope is average.

Then the stuffing is prepared, the meat, diced bamboo shoots and mushrooms are mixed, then the lamb spinal cord is added, seasoned and steamed for half-cooked.Then there is the most cumbersome step-filling the cow intestines.

The beef intestines are soft, and it is very complicated to stitch them together manually. Fortunately, modern technology is advanced and there are more advanced sausage enemas.Yu Jian looked at the stuffing that was stuffed into the cow's intestines in an instant, and she had endless thoughts. If the technology in ancient times was as advanced as it is now, there would not be so many craftsmen who were exhausted at work.

Put the pot on the cage, put a layer of white cloth on the bottom, put the round sausage-like beef intestines into it, bend and fold the pan city disc, and cover the lid, which is a long waiting time.

Everyone in the world thinks that the cuisine of Tang Dynasty is not as good as that of Song and Ming Dynasties, and they don't have much cooking skills.

In fact, it is not the case. The territory of Tang Dynasty is vast and all-encompassing. The use of spices was introduced to the Central Plains by the Persians, but the local cuisine is not as simple as imagined.

There are more than [-] delicacies in the Burning Tail Banquet, all of which are well-founded. The above-mentioned "Equal Famous Essentials", down to "Medical Classics" and "Food Classics", there are Xiaojia wontons, cherry porridge in the market, and broken gold in the court. Rice, chicken with green onion and vinegar, what kind of people are there, they are clearly pretending to be pigs and eating tigers.

Outsiders don't know why, but Yu Jian, as a native of the Tang Dynasty, knows it very clearly.Their majesty's meals are abundant!
Thinking of this, Yu Jian couldn't help smiling, in the white mist filled with anger, her clear eyes and brow bones could be vaguely discerned.

Unknowingly, the cow intestines in the cage are also healed.Yu Jian lifted the cover, only to see a soaring fragrance instantly overflowing into the entire venue, and then wafting outside along the cracks of the door and window, covering the entire venue with a pleasant smell.

The historian said: "The fragrance floats for ten miles, the fragrance floats for ten miles..."

Guan Shanyue nodded.

Liu Chenggao agrees.

The audience at the venue swallowed.

The last step of Tonghua soft beef intestine is to seal the juice.The salty-sweet sauce, with the shaking of the scallion-white jade hands, covered the beef intestines with a layer, even the corners and corners, and served with a few carved red and white radishes, like a pair of Fairy-like beauty in general.

"It's done!" Yu Jian breathed a sigh of relief.

This dish is not too complicated, it takes time, and the difficult part is the sauce.She believes that as long as she tastes it, she will be overwhelmed by the strange taste.

"Hmm... um... eh... ah..." Shi Jiachuan repeatedly chewed the beef intestines in his mouth, his brows loosened and then furrowed, his expression was puzzled and clear, as if he had savored it for a long time, then he secretly nodded his head .

He raised his eyebrows, picked up the microphone and said confidently: "Little girl Yu, you are full of flowers and soft intestines, but it is different from what is written in the book!" Two other judges.

Humph--

Can't eat it?
It’s right if you can’t eat it!
"Oh? Then tell me." Yu Jian asked him in disbelief. The amount of things she put in was very small, and it was ground into powder, and then blended into the stuffing. Could it be that the historian faxed it out?
"Yes..." Shi Jiachuan mouthed.

Yo~ Did you really eat it?

Yu Jian's smile did not change, but she said again: "This is one, and there is another one, you can try it again—"

(End of this chapter)