If you become a monster, you will succeed

Seeing that someone else had already started, Li Huang felt that his presence as the first taster was about to be lost. Looking at the exquisite palm-sized faucet, he finally clamped it down.

However, with the "click" of the dragon's head breaking, "blood" spurted out from the dragon's neck and fell into the plate, exuding a rich meaty fragrance.

The aroma was like a typhoon passing by. The moment it fell into the plate, it spread. Not only the judging table, but also the entire venue was surrounded by this aroma bomb.

His saliva couldn't stop secreting. Li Huang didn't care that the scene was a bit eye-catching, he held the faucet to his mouth, and then...

"Ouch!"

"What's wrong?" Seeing his old colleague let out a shrill scream, Run Wu beside him immediately asked, but Li Huang covered his mouth, his face turned red from suppressing it, and then there was a cold air. It spread from his body, and even the water glass in front of him was covered with a layer of white mist.

But that was not because of anger, but because of the inner strength of the cold attribute being fully utilized.

Seeing Li Huang's expression, the others did not dare to move. It was not until the cold air dissipated from Li Huang's body and an obvious swallowing movement ended that everyone saw Li Huang staring:

"This faucet, this faucet is a soup dumpling! The seasoned and fried gluten is wrapped in pork net oil and grilled. The taste is much stronger and juicier than ordinary meat fillings. The fried crab oil is mixed with shrimp brains. The slightly bitter taste just offsets the greasiness of the pork net oil, making the soup dumplings smooth and refreshing. Even if there is nothing else, this borneol soup dumpling alone is my favorite. The only soup dumplings I’ve ever tasted!”

The dragon kings who finally realized that Li Huang had his mouth scalded by a hot soup dumpling were relieved, but at the same time they couldn't help but find it a bit funny that such a mistake, which only a novice would make, could actually happen if his mouth was scalded by a soup dumpling. In Dragon King, this is really interesting.

After confirming that everything was fine, several people turned their attention to other parts again. This dragon was like a treasure chest, stimulating their desire to explore.

"Let me have a taste of this soup." As Li Huang's brother-in-law, Runwu, who had the best relationship with him, saw that he was fine, so he took off the faucet as usual, but was not in a hurry to eat the borneol soup dumplings. , but focused on the dragon blood soup.

He picked up a ball of Xiangyun bread and broke off a small piece without any leakage. He dipped the soft and dense piece into the dragon's blood soup and put it into his mouth.

Although it is a thick soup, it does not have an overly rich taste. It has a light fishy smell in the mouth, but also has a delicate sweet and sour taste.

"A small amount of black pepper is added to the tomato cheese soup. Is it using a technique similar to Bloody Mary to restore the taste of blood? Broken shrimp shells are also added to cook to increase the flavor. The sea salt used has a light It’s a very classic combination, it’s not only used as an accompaniment to meals, but also as a soup stock for pasta…wait a minute!”

At this point, Run Wu's expression changed slightly, but Shun Bai, who had been enjoying the delicious food and did not speak, was one step ahead of him and dragged out a few golden noodles with blood-colored soup along the dragon's back. .

"Sure enough!" Shun Bai glanced at Run Wu proudly, then put the noodles to his mouth, and with a sucking sound, the noodles covered in red soup got into his mouth like an eel drilling a hole. inside.

"Duck eggs are kneaded into high-gluten flour, and then beaten with high internal force to change the gluten structure. Compared with ordinary bamboo noodles, the texture is more elastic and crispy. If you eat it alone, it will even feel a bit hard.

"But during the frying process, not only is the flavor of the thick soup pushed into the noodles by the pressure of the steam, but the stagnation time of more than half an hour also allows the noodles and the soup to be fully integrated. This kind of food is only as good as ordinary pasta. The delay that would reduce the texture of the noodles makes the taste of the dragon tendon noodles reach the critical point of hardness and elasticity. Combined with the slightly fishy irritation of the tomato soup, it doesn't feel like eating noodles, but rather a feeling of tearing. The taste of sinew!”

"More than just noodles?" Li Huang, who had finished eating the borneol soup dumplings, took out the dragon scale cake that fell off the plate from the thick soup and put it into his mouth. At the same time, he let out a soft hum of satisfaction. Looking at the slightly softened dragon scales, he said:

"Although this dragon scale cake is crispy, the loose structure brought by deep-frying allows it to quickly soften after absorbing the thick soup. When eaten in the mouth, it has a toughness and a bit of a 'cat ear' feeling. .”

"It's not just soup that can be paired with it." Qin Hong, who was holding a dragon-skin pastry, suddenly said. He wrapped the dragon scales, dragon tendons, and dragon meat in the pastry skin. Looking at the sauce in her mouth, she knew that this was The combination is definitely not bad, but why is this sauce white?

"So it's here!" Glancing at the state of Qin Hong's dragon, Shun Bai tore open the dragon's belly and saw a layer of thick white sauce.

He dipped a bit of it into his mouth with the tip of his chopsticks, his eyes slightly blurred——

"Beat the whole eggs and mix with the cream several times, and then add fish oil. Compared with the combination of pork, beef, chicken, fish and eggs, the flavor is slightly better. In addition, it has a delicate texture like ice cream and a little bit of spiciness. It tastes really good, and this part of it, does it refer to 'dragon fat'?"

Dragon beard cakes, dragon scale cakes, dragon skin cakes, dragon claw steamed dumplings, borneol soup dumplings, dragon tendon noodles, dragon blood soup, dragon fat sauce, even the clouds at the feet of the soaring dragon are all crispy and filling bread. What’s even better is that these nine dishes can match and coordinate with each other. Even if your mouth is big enough, you can stuff the whole dragon into your mouth without any sense of disobedience.

The nine dishes are one, but they can be divided into countless flavors. Each of the judges ate a whole piece of Tenglong, which was more than half a meter long, and they had to use chopsticks to even get a little bit of bread crumbs. Stick it into your mouth.

At this point, it seemed that there was no need to continue criticizing. When the last bit of soup was licked into his mouth, Li Huang noticed his gaffe, straightened his body, looked at Feng Xuetong in a calm tone and said:

"Player Sun Wukong, does this noodle have a name?"

When Feng Xue heard this, the corners of her mouth raised slightly, she immediately took a step forward and said:

"Tenglong's seventy-two faces."

Li Huang thought about it and smiled immediately:

"Every noodle recipe is nothing more than deep-frying, roasting, pan-frying, pan-frying, steaming, boiling, stewing, and boiling. But your Tenglong Seventy-Two Noodles use puff pastry as the skin, finely slice the noodles layer by layer, and deep-fry them in hot oil. Crisps, fried dumplings, pancakes, grilled tendons, stewed with sauce, steamed buns, boiled noodles, and soups are all done in one go, but with distinct layers. Although each food theoretically only uses one method, it itself has endured eight different methods. When it comes to cooking, every step can be connected, and each step is integrated and natural, plus the Xiangyun bread, there are a total of eighty-nine and seventy-two variations, it is worthy of being the seventy-two noodles of Tenglong!"