City: God-level food system

Then, with the host's order.

The long-awaited competition has officially begun.

He Bufan glanced at the audience, and then looked at Yan Ming opposite.

I saw Yan Ming come directly to the ingredients area and began to choose ingredients.

"Alas..."

He Bufan sighed deeply and also came to the food area.

The various ingredients in the food section are arranged in different categories.

Among them, there is a basket of eggplant in the designated food area.

In other words, this second dish will be made with eggplant.

Immediately, He Bufan selected the ingredients for the Buddha jumping over the wall, and took a few eggplants.

As for the ingredients for the third course, why not choose it after you prepare it.

After taking the selected ingredients to the kitchen counter area, He Bufan began to prepare the ingredients.

Buddha jumped over the wall, it was a famous dish of Fujian cuisine.

The process of making this dish is very complicated.

Because there are more than a dozen kinds of ingredients for it alone.

At the same time, in order to fully reflect the taste and characteristics of each ingredient.

You need to make these more than a dozen ingredients into a dish independently, and then gather them together.

Therefore, this Buddha jumping over the wall is definitely the most time-consuming dish today.

And when He Bufan was preparing the ingredients here, Yan Ming on the other side also prepared the ingredients.

Subsequently, He Bufan no longer looked at the other party, but concentrated on the work in his hand.

First of all, remove the sand from the shark fins, remove the whole row on the bamboo grate and put it in a pot of boiling water.

Add green onions, ginger slices, and Shao wine to the pot to remove the smell, cook for 10 minutes, and then take it out.

Remove the green onion and ginger, take out the grate and put it in a bowl.

And put the pork fat meat on the shark fin, add Shao wine, steam it in the basket drawer with a strong fire for two hours, then pick off the fat meat, and decant the steamed juice.

Cut the fish lips into long pieces of uniform size, put them in a pot of boiling water, add green onions, Shao wine, and ginger slices to remove the fish, cook for ten minutes, and then remove the green onions and ginger.

Put the money abalone into the cage drawer, steam it over a strong fire and take it out.

Wash the steamed abalone, divide each slice into two pieces, cut it with a cross knife, and put it in a small pot.

Add bone broth and Shao wine, put it in the cage drawer and steam it for 30 minutes, take it out, and decant the steamed juice.

The eggs are boiled and shelled.

Chickens and ducks are chopped off with their heads, necks, and feet respectively.

Remove the tip of the pig's trotters, pluck the hair, and wash it.

Scrape the lamb's elbow and wash it clean.

Subsequently, cut the chicken, duck, pig's trotters, and lamb's elbow into 12 pieces, and put them in a pot of boiling water together with the duck gizzards, remove the blood, and scoop them up.

Rinse the pork belly inside out and soak it twice in boiling water.

After removing the turbidity, cut it into 12 pieces and put it in a pot, add the same soup and bring to a boil.

Add Shao wine and scoop it up, and the soup is not used.

Wash the water and cut each into two pieces.

Wash the tendons of the pig's trotters and cut them into long and even sections.

Add an appropriate amount of water to the ham tendon meat, steam it in the basket drawer for 30 minutes and then take it out.

Decant the ham and cut it into slices about one centimeter thick.

Put the winter bamboo shoots in a pot of boiling water and remove them, cut each straight into four pieces, and gently pat them flat.

Put the pot on the fire, put the cooked lard in the pot and cook it until it is 70% hot, fry the pigeon eggs and winter bamboo shoots in the pot for about two minutes.

Then, fry the fish in the pan until your hands can break, then pour it into a colander and drain the oil.

Then soak it in clean water and cut it into long and even even pieces.

Leave an appropriate amount of residual oil in the pot, and when it is heated to 70% with a strong fire, fry the green onion and ginger slices in the pot to bring out the fragrance.

Add chicken, duck, lamb knuckle, pig's trotter tip, duck gizzard, pork belly and stir-fry a few times.

Add soy sauce, monosodium glutamate, rock sugar, Shao wine, bone broth and cinnamon, cover and cook for 20 minutes.

Then pick out the green onion, ginger and cinnamon, remove the ingredients from the pot and put them in a pot, and set aside the soup.

Take a Shaoxing wine jar and wash it, add an appropriate amount of water, put it on a slight fire and heat it and pour it into the jar.

Put a small bamboo grate at the bottom of the altar, and put the boiled chicken, duck, sheep, elbow, pig's trotter tip, duck gizzard, pork belly pieces, flower mushrooms, and winter bamboo shoots into it.

Then wrap shark fin, ham slices, scallops, and abalone slices in gauze into a rectangle and place them on chicken, duck and other ingredients.

Then pour in the soup of boiled chicken, duck and other ingredients, cover the mouth of the altar with lotus leaves, and press a small bowl upside down.

After loading, place the jar on a charcoal stove and simmer over low heat for two hours before opening the lid.

At this time, quickly put the cucumber, hoof tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, and simmer for another hour to get out of the pot.

After He Bufan finished doing these things, the time had come to the afternoon.

The audience in the audience smelled the fragrance that wafted from the stage from time to time, and their mouths were all drooling.

At the same time, many viewers also felt that watching He Bufan cook with Yan Ming felt very enjoyable.

After watching the ingredients being processed and emitting a unique fragrance.

The original boring feeling is gone.

Even some young people are attentive at this time.

On the other side, He Bufan looked at the Buddha jumping over the wall who was still simmering, and was also thinking about how to make the remaining two dishes.

Among them, the practice of eggplant, the designated ingredient, He Bufan has already had an eyebrow.

He has the skill of solving cows, and the moment he got the eggplant, he thought of all kinds of methods of eggplant.

But for the rest of the dish, He Bufan is still thinking about what to do.

After all, these two remaining dishes must be made according to the time when the Buddha jumped over the wall.

Neither too long nor too short.

Just when He Bufan was a little distressed, he saw Yan Ming on the other side, and at this time, he also dealt with the Buddha jumping over the wall.

But Yan Ming immediately started the next dish.

Obviously, his plan for the production of his dishes has been arranged a long time ago.

At this moment, an idea suddenly appeared in He Bufan's mind.

After thinking about it briefly, He Bufan directly decided on the third dish.

This is a dish that has been introduced at Barilla.

But its taste is definitely classic!

If you have an idea, you have to make it happen.

I saw He Bufan hurriedly came to the ingredients area and selected the ingredients for the last dish.

And there's not much time left until the end of the race!