City: God-level food system

But this method is not so applicable to He Bufan.

Of course, He Bufan is still very grateful to Wu Zhen.

No matter what the other party's purpose is, it more or less also provides He Bufan with some ideas.

And the method he came up with is to constantly rely on Baiwei House to hone his cooking skills.

To this end, He Bufan needs to lay out Baiweiwu across the country as soon as possible.

At the very least, each of the eight major cuisines has a branch.

In other words, why not expand another seven branches.

Because in a strict sense, the eight major cuisines only succeeded in opening the Baiweiwu branch of Sichuan cuisine in Yuzhou City.

The Yanjing Baiweiwu branch belongs to Beijing cuisine.

But Beijing cuisine is not considered one of the eight major cuisines.

Of course, if you want to open branches of all eight cuisines, why not look for at least seven master chefs.

Moreover, these seven chefs have to be from different cuisines.

Therefore, this goal is not without difficulty.

After all, seven chefs from different cuisines are not so easy to find.

Time passes day by day.

In the blink of an eye, it has been three weeks since He Bufan came to Yanjing City.

In the middle, He Bufan also launched a new dish every week in accordance with the previous management.

And every time he launches a new dish, Wu Zhen will come to try it.

And every time Wu Zhen came, the smile on his face became brighter and brighter.

In Wu Zhen's eyes, He Bufan is a piece of jade that is about to be carved.

Just wait for that last moment to come, and the jade will radiate that dazzling brilliance.

But before that, Puyu herself had to endure the most painful moment.

This is something that outsiders cannot help.

When the fourth week comes, this second chef change is coming to an end.

Wang Hui and Xu Jie are in Donghai City, and they are also sought after by foodies in Donghai City.

The life of the two over there

is very easy As for Li Wenyu, he is also very popular in Yuzhou City.

After all, Beijing cuisine is a combination of flavors from all directions.

Therefore, the dishes made by Li Wenyu are also in line with the tastes of foodies in Yuzhou City.

And here in Yanjing City, He Bufan is also preparing the last dish to be launched before leaving.

He Bufan took into account the taste of Yanjing, which accommodates all directions, and chose to launch a very challenging dish.

On this day, Jiang Qi, as before, came to Baiwei House with a live broadcast.

At the same time, there were also Wu Zhen and Wu You.

Under the gaze of the customers in the store, the three of them seemed to have made an appointment and came directly to the queue.

As the team slowly moved forward, it was the turn of the three men.

I only heard Jiang Qi say to He Bufan, "Boss He, three parts and three don't touch!"

When everyone heard Jiang Qi's

words, they were all stunned.

They couldn't have imagined that He Bufan would do three non-touches.

At the same time, Wu Zhen was also slightly stunned after hearing the three non-sticks.

You know, although the materials used are simple.

However, the production technology requirements are very high, and the heat, the proportion of materials and the stir-fry technique are all critical.

As one of the traditional famous dishes of Yu cuisine, Sanbu is even rated by some as the best delicacy in the world.

Even some Yu cuisine chefs who are still famous are difficult to even make qualified three non-sticks.

But at this point, Wu Zhen was a little looking forward to it.

On the other side, after Jiang Qi ordered, He Bufan began the production of the three non-sticks.

Separate the yolks of the fresh eggs from the egg mixture, and place the yolks in a large bowl.

Add mung bean starch, sugar and an appropriate amount of warm water, mix evenly with chopsticks in one direction, and then pass through a fine basket.

In a pot over medium heat, add an appropriate amount of cooked lard and heat it, pour in the prepared egg yolk liquid, and stir quickly.

Wait until the egg yolk is boiled over high heat until it is paste-like.

Immediately switch to medium-low heat and slowly add cooked lard to the pan while stirring with a hand spoon.

Wait until the color turns from light yellow to light yellow to earthy yellow, and the egg yolk is dissolved into one with lard and starch.

At this time, the egg yolk paste becomes soft and strong, the color is yellow and bright, and it does not stick to the wok.

A three-non-stick is considered complete.

Wu Zhen and the three of them each came to the idle table with a three-non-stick.

At the same time, a large wave of customers also followed.

They also wanted to know what Wu Zhen, the god of cooking, thought of He Bufan's three non-sticks.

After all, the three non-sticks have the "notoriety" of losing an iron pot every time they do it.

Jiang Qi looked at the three no-dips in front of him, and then glanced at Wu Zhen.

Immediately, I heard Jiang Qi say with a smile

, "Old man, you are a master in the culinary world

!" "It's the first time I've eaten these three things!"

"Can you introduce us to it?"