All Things That Eat Halberd Are Reborn

He took a deep breath of cool air, and the folding fan he loved in his hands began to make an overwhelmed sound.

At the same time, in the depths of his heart, tens of thousands of grass and mud horses roared past in the prismatic tank, and the land they passed was barren of grass.

He seemed to have guessed the true form of Mo Tianheng's cuisine.

There is a record in "Qi Min Yao Shu Volume Nine":

The white fish is two feet long, clean it and don't break its abdomen.After washing, break the back and use salt.Take one fat duck, wash it, remove the bone, and finely chop it; one liter of vinegar, five blends of melon and watermelon, three blends of fish sauce, one blend of ginger and orange, two blends of green onion, one blend of black bean sauce, and fry it So cooked.Take it from the back and put it into the belly, and fry the fish as usual, half-cooked with a slight fire, add a little bit of bitter wine mixed with fish sauce, black bean sauce, and brush the fish, and it's done.

And this method is called [stuffed and roasted white fish method].

If it's just like this, at best it's a complement to Daogu's recipes, and it's not worth Zhu's embarrassment.

But when it comes to broiled white fish, what else can you think of?

"The Spring and Autumn Period of Wuyue·The Third Biography of Prince Guang of Wang Liao's Envoy":

... Zhuan Zhu said: Anyone who wants to kill a king must go forward and seek what he likes.How is King Wu?Guang said: It tastes good.Zhuan Zhu said: What is the sweetness?Guang said: "I am also fond of roasting fish."Zhuan Zhunai went to learn how to broil fish from Taihu Lake, got its taste in March, and sat down quietly waiting for the son's orders.

That's right!What happened after that was one of the Four Great Assassins of China [Zhuan Zhu Assassin Wang Liao].

——When the wine was intoxicating, Young Master Guang pretended to be suffering from a foot disease, so he entered the room to bind his feet, and ordered Zhuan Zhu to put the fish intestines and sword to roast the fish and enter them.As soon as he was in front of King Liao, Zhuan Zhu smashed the grilled fish. Because he pushed the dagger, he set up his halberd and leaned against Zhuan Zhuan's chest. His chest was broken open, and the dagger remained the same. Zhuanzhu, all the soldiers disturbed, the son-in-law and his soldiers attacked the bureaucrats and wiped them out.So he became self-reliant, and he became King Helu of Wu.He was granted the title of Zhuan Zhu's son and worshiped him as a guest minister.

So why did Zhuanzhu choose to cook white fish?

Because the back of the roasted white fish is opened, one is to keep the integrity of the belly of the fish and make the finished product look more beautiful.

The second is that the belly of the fish faces the taster, and the spine of the fish faces itself, which makes it easier to take out the fish gut sword hidden in the belly of the fish unexpectedly.

While the mind was spinning, Zhu Hao's forehead was covered with cold sweat.

This ride!

What exactly does Mo Tianheng want to do? !

===

Kelixiangxiangxiang!

Miha tour!God for now!

Chapter 680. Inside and outside

I am direct!

Zhu Hao's scalp exploded.

It wasn't that Zhu Hao was thinking too much, none of the five people sitting on the judging table in front of him were ordinary characters.

There is no need to mention the identities of Longtou and Zhang Yu, both of whom are descendants of the master chefs in the Chinese culinary world.

Elder Qu, the head of the Guang Kitchen Federation.

Elder Guan, Elder Qu's right-hand man, the vanguard of the Guang Kitchen Federation.

Wine guy, although he doesn't have a position, food hunters tend to have a wider network than chefs.

What's more, he is still a Lin-level chef and a gold medal hunter, and he has already accumulated a huge network of contacts through traveling all over the world.Being able to sit at the same table with Longtou and Elder Qu is enough to prove his power in the Chinese culinary world.

To put it bluntly, if any of the five judges has a problem, it will cause quite a stir in the culinary world.

"I can't stand it, I can't stand it." Zhu Hao, who couldn't tell which side Mo Tianheng was on, decided to be on the safe side.

"Brother Zhu?" Chen Xie cast another questioning look at Zhu Hao, who stood beside him after fidgeting.

"People have three urgencies, slip away." Zhu Hao ran fast.

Zhu Hao, who saw the signs, went out to rescue soldiers, while Mo Tianheng's cooking continued on the dining table.

The many spice bottles on the cooking table were opened one by one, and replaced by semi-finished products that were still incomprehensible.

Crucian carp roe marinated in spice sauce to remove the fishy smell, sauce-soaked faucet fish with mushroom fillings, boneless minced duck with belt meat minced, spicy sauce prepared with crucian carp soup...

Plates of ingredients were methodically handled by Mo Tianheng and placed on the cooking table.

As all the ingredients on the cooking table were processed, it also indicated that Mo Tianheng was about to enter the real cooking process.

Mo Tianheng lifted the bloodletting, scaled and visceral white fish from the plate to the cutting board again.

The wide Chinese-style thick-backed square knife has been replaced with a narrow and long French chef's knife that is easier to handle ingredients. The stable knife holder and the smooth and sharp blade trajectory remain unchanged.

Cut off the head and tail of the fish, remove the dorsal fin and ventral fin...

A bright silver light flashed across, and Mo Tianheng finished trimming the white fish in an understatement almost in the blink of an eye.

Amidst the audience's admiration, Mo Bai's attention became more and more concentrated - Mo Tianheng finally surged with energy.

I saw the white fish with the rest of the fish body passing through the ice water quickly, the chef's knife seemingly unintentionally stroked the incision on the back slightly, and then there was a scene that made people shout unscientific: Mo Tianheng took the whole fish skin easily Pulled off, the delicate flesh of the white fish looks crystal clear under the light.

"Don't want the fish skin, only the fish meat?" Mo Bai looked at another shad shad on the cooking table with a sense of feeling.

Mo Tianheng quickly confirmed Mo Bai's conjecture.

Mo Tianheng, who finished processing the white fish, speeded up instantly, and the long and narrow kitchen knife cut smoothly along the shad skin, and the smooth blade did not feel blocked at all.

It took less than a moment for the shad to cut off the main fish bone under his knife, and he took out the same delicate meat section from the back opening, leaving only an empty shell with scales.

"Oh, amazing, such a fast knife." Mo Bai, who was completely attracted by Mo Tianheng's cooking, gave three praises.

Mo Tianheng's movements sped up again, and the fish roe wrapped in red spice powder was put into the white fish's belly from the back opening and pressed close to the tail, then the dragon head fish mushroom was pressed into the belly, and finally Pat the fish's chin and the back of the back with a thin powder, and spread the duck paste to seal.

Then stuff the white fish stuffed in the belly of the fish into the shad like a matryoshka doll, and then pat some raw powder on the chin and back of the fish for adhesion, and then seal it with duck mince.

Erina, who only felt dazzled the whole time, bit her thin lips lightly, her eyes were full of inexplicable confusion.

"...Although Mo Tianheng is a master of spices, can the combination of shad, white fish, dragon head fish, crucian carp roe, and minced duck really suppress the fishy smell with those pickled spices?"

Freshwater river fish is no better than sea fish. The latter does have a fishy smell, but it only has a fishy smell.

Onion, ginger, garlic, and cooking wine are enough, and adding some spices is the greatest respect for sea fish.

In addition to fishy smell, freshwater river fish has another layer of unmanageable odor: earthy smell.

Don't ask how Erina knew... On that sunny autumn day, the young Erina felt the malice of the adult world, and was almost sent away by pleasure on the spot.

"You're right." Liu Xueyi agreed. "Trying to suppress all the fishy smells with just the current spices is really tantamount to wishful thinking."

"Then why did he choose to do this?"

"Remember what I said before? Fishy is fresh." Liu Xueyi sighed slightly. "Now what you see is not the real finished product, the next cooking session is the real highlight."

Liu Xueyi didn't guess the ancient recipe like Zhu Hao, but the level of Lin level allowed her to see the structure of the whole dish.

As for Erina's question... Don't forget that besides the unused spices, there are brine and sauces made from crucian carp soup on the cooking table.

"The filling and the outer ingredients work together... In this dish with many condiments, the fish is the protagonist."

"As expected of the original version of Hexiang Baixiu!"

"This extremely magnified fish has an absolutely unparalleled sense of impact."

As if confirming Liu Xueyi's statement, Mo Tianheng took out the pork net oil soaked in the marinade to wrap the shad, and then took out two huge banana leaves from the food cart.

"Cloves, mother cloves, lemongrass, cumin, nard pine..." It was not difficult for the girls who read the notes to recognize these spices, but they were surprised by Mo Tianheng's choice.

"Hiss...all of them are spices with a strong smell!" Alice took a deep breath. "What is he trying to do?"

"Xun!" On the food halberd stage, Mo Bai's body shook, and he began to understand Mo Tianheng's intentions.

The shad is wrapped tightly with pork net oil, so that only the aroma enters the net oil to smoke the whole dish, and the perhaps inharmonious taste of this group of spices will be intercepted by the net oil.

Just take its fragrance!

spices……

Powdered spices, granulated spices, and whole spices are enough to fill a banana leaf.

The shad wrapped in net oil is wrapped in a banana leaf, and the outer layer is wrapped with a banana leaf full of spices, and then this large package is firmly tied to two iron skewers.

Mo Tianheng came to the bonfire set up by the staff with an iron pick like a banana fan in one hand.

Mo Tianheng put it on the bonfire without hesitation.

"Roast directly over an open fire? Isn't he afraid of burning the spices?" Alice exclaimed.

"Since he dared to do this, it is obvious that he is very confident in his ability to control the fire."

Immediately following Liu Xueyi's words, Mo Tianheng picked up the iron pick with one hand, and splashed a spoonful of the previous brine on the plantain bun with the other hand.

The brine gurgles down, soaking in the outer layer of spices along the cracks of the banana leaves.

In an instant, the sweet and spicy breath full of style drifted out.

With the roasting of the flame, the aroma leaked from the green and yellow banana leaf bag becomes more and more attractive.

===

After eight o'clock, I saw a palm-length red centipede in the room, and almost sent the salted fish away on the spot...

It's not a big problem if you catch it, but the problem is that you didn't catch it...

After searching back and forth for a long time, I still haven't seen the trace of the centipede...

Xianyu seems to realize that from today onwards, the house of horror will be opened.

Chapter 681. The name of the sword is Feijing, which is expected to be Shabai

The orange-red bonfire swayed with the plantains, and the brine that was poured on again was inhaled by the scorched plantain leaves. The spices soaked in the brine exuded an extremely rich aroma, and the excess brine flowed into the campfire along the edges of the leaves.

Just like what Liu Xueyi said, Mo Tianheng's seemingly intentional or unintentional waving is actually controlling the overall heating through the changes of the banana leaves.

The best evidence is that there is no burnt smell in the fragrance that pervades the audience.

The firelight shone on Mo Tianheng's face, his eyes were firmly fixed on the plantain bag carried by the iron pick in his hand.

Sprinkle the brine for the third time, and the banana leaves have changed significantly.

The stuffed anchovies, which are steamed with spices and brine, are tightly wrapped in the center and swell up high at the moment, looking like a small football at first glance.

"The banana leaf bag has swelled up?!" The two apprentices Gogen Ruri and Hojo Miyoko said in surprise.

Erina couldn't help but widen her eyes, wanting to analyze the mystery.

Alice pinched her chin in an abnormally calm manner. She always felt as if she had seen this scene before.