Living in the Hong Kong Film World

Chapter 484 Man-Han Banquet Competition ([-])
"Damn! Do you know how to eat!"

Huang Rong frowned and complained, raised his hands as if venting, and snorted.

Staring at Tao Zhen, his thoughts changed sharply.

It is indeed a trouble for this guy to be soft and hard.

Huang Rong secretly decided, if this guy doesn't do bad things today, it's fine, if he dares to ruin my good things, he must be called good-looking!
The second dish was served. This time, Huang Rong's stewed flying dragon was paired with Manhanlou's fried chicken fir.

Flying dragon is not a real dragon, but another name for a kind of hazel pheasant in the northeastern part of the mainland.

Huang Rong's stewed flying dragon is different from ordinary stewed flying dragon. He borrowed the method of swallowing the wings of pigeons, deboned the whole chicken, boiled it into chicken soup, and then filled the chicken body with ginseng, angelica, wolfberry and other ingredients. It is stewed in chicken broth with shiitake mushrooms, fresh bamboo shoots, and tender corn. It is also a hard dish.

The fried chicken fir in Manhan Tower is a special dish in Yunnan.

Gallium fir fungus is a famous specialty in Yunnan, and it mostly grows on white ant nests in the mountains.It is the native queen of Yunnan and is considered to best represent the mushrooms of Yunnan.

Many mushrooms, including matsutake, are rated based on length, thickness, and degree of opening.

Generally, people regard unopened mushrooms as the top grade, because the taste of this kind of mushrooms is more tender and the nutritional content is higher.

The mushroom will only open the umbrella when it is mature, because it needs to spread the spores and open branches and leaves.

Once the umbrella is opened, the spores of the mushrooms will be scattered with the wind, which will lead to the loss of nutrients to a certain extent, and the price will be cheap.

But anyone who knows how to eat knows that this kind of old mushroom is the most delicious.

Just now when Ou Zhaofeng fried the chicken fir with oil, the strong and strange fragrance was very clear and highly recognizable.

After tasting the two dishes, Feinan motioned for Tao Zhen to vote first.

Tao Zhen obviously had a special preference for this chicken fir mushroom dish, and rarely moved his chopsticks too much.

Sure enough, he also voted for Man Han Lou this time.

Seeing this, Fei Nan asked Xue Jiayan to vote for Huang Rong.

But Huang Rong's expression was still ugly, because he was already two votes behind Man Han Lou.

However, the sweet and sour hump in the next course helped him save some face, he won the morel mushroom roasted tofu in Manhanlou, and won Tao Zhen's precious vote.

But even so, Huang Rong was still very upset.

Do you have to use ingredients of the hump level to win?
The hump is the meat hump on the back of a camel, and it is also one of the traditional eight treasures. It is not inferior to Xiangba, but he uses it as a side dish.

If this still can't win Man Han Lou's Roasted Tofu, then he doesn't have to mess around.

But what he didn't know was that if it wasn't for Feinan's signal, he would have lost even this dish.

However, Feinan himself liked his dish very much, so he ate an extra slice.

People's preference for meat is more like a preference for fat. The pursuit of animal fat is a common hobby of human beings. When hungry, a bowl of fat braised pork is the most appetizing dish.

No one likes the muscle tissue of dry wood. People use methods such as roasting, marinating, and frying to make lean meat tender, which is actually simulating the taste of fat.

The reason why Wagyu is highly praised by the world is also because its meat is fatter, the fat is evenly distributed, the taste is better, and the flavor is more intense.

Among the fats of various meats, the hump is undoubtedly the top grade.

The hump is the part of the camel's body that stores nutrients and water. Like the sheep tail oil of the big-tailed sheep in the Altay region of Xinjiang, they are pure fat but rich in flavor.

In Xinjiang's barbecue, there must be a piece of sheep tail oil, which is the soul of the whole skewer and provides a strong aroma of oil.

The hump's oily aroma is more special and indescribable.

In order to keep warm, this dish was one of the last dishes Huang Rong cooked.

His hump is a dromedary hump flown in from Africa, which is expensive.

After frying the hump, the whole hall has been covered with the aroma of the hump, which lingers for a long time.

Fat will get greasy easily, so Huang Rong chose the sweet and sour method of Inner Mongolia for this dish.

The whole dish is crispy on the outside and tender on the inside, sweet and sour but not greasy, very delicious.

It was also Feinan's first time eating this dish, and he was deeply impressed, but he clearly felt that Huang Rong hadn't brought out the full charm of this ingredient, and this hump obviously had more potential to be tapped.

On the other hand, Master Ou’s roasted tofu with morel mushrooms, the overall control is actually quite in place.

Morchella contains a lot of natural glutamic acid, which has an excellent flavor. Generally, putting a few pieces in soup and stewing meat will greatly enhance the umami taste of the dishes.

However, this is an auxiliary ingredient, which is more suitable for icing on the cake, so it needs to be used with the main ingredient to highlight its unique taste.

Chef Ou used good soft tofu, cut it into square slices, fried it slowly until it was lightly yellowed, and stewed it with morel mushrooms, so that the umami taste slowly penetrated into the soft tofu, which turned out to be extraordinarily harmonious.

After absorbing the umami of the morels, the texture and taste of the tofu becomes a bit like fish belly, soft, glutinous and delicious, with an excellent taste.

It's just that the overall taste of this dish tends to be light, and it's a little bit of a disadvantage when it comes to ingredients with strong flavors like sweet and sour hump.

Although the judges have rinsed their mouths, their taste buds still remember the fatness of the hump. If you eat this dish again, you will feel a little bland, which is inevitable.

However, although Manhanlou lost for a while, it still maintained its lead.

With the presentation of one dish after another, the votes of both sides rose alternately. Huang Rong occasionally won, but he was always overwhelmed by Man Han Lou, which made his face more and more like the bottom of a pot, and his smile disappeared.

Soon, the Jiugui dishes from both sides came to the last dish, namely Manhanlou's charcoal-grilled matsutake and Huang Rong's crispy cheese cicada.

Miss Chuancai brought a small oven and placed it in front of the judges, and Ou Zhaofeng also came to stand in front of the judges in person.

This is the only dish that needs to be cooked and eaten, and it must be baked on site.

Charcoal-grilled matsutake is the most primitive and authentic way to eat. The method is very simple, just brush a layer of oil and grill it with charcoal fire.

Barbecue is the longest and most complicated cooking method used by human beings. It is the most fundamental skill in cooking - the control of the heat.

Humans have mastered the method of grilling in primitive society. People found that after being grilled by flames, the food will produce a magical change and become mature.

Matured food will produce magical changes in both texture and taste.

Everyone grills, but the food that comes out is not the same.

Every second the ingredients are roasted, the texture and taste will be very different. The freshest texture will only appear for a few seconds, and those few seconds are often the secret of grilling.

"I bought these matsutake mushrooms from Yanbian, along with local charcoal."

Ou Zhaofeng has prepared the ingredients in advance, cut the matsutake into thick slices, and only needs to bake them on the spot.

The charcoal fire had already been burning red. The matsutake was of good quality and ripened very quickly. After a few tens of seconds, it was picked up by Ou Zhaofeng and placed on the plates in front of the three judges.

"Charcoal-grilled matsutake, please taste."

(End of this chapter)