City: God-level food system

What Lu Renjie said, He Bufan didn't know.

Moreover, he does not need to know.

Because, He Bufan has already recorded the words that Lu Renjie begged for mercy just now.

If Lu Renjie is not well-behaved in the future, he wants to make waves.

He Bufan only needs to release this recording, which is enough for Lu Renjie to drink a pot.

Looking at Lu Renjie's figure disappearing into the night, He Bufan looked at Zheng Qiandao

, "If he bites you again in the future, what should you do?"

Zheng Qian looked a little helpless, he knew Lu Renjie's temperament very well.

If Zheng Gan obstructs Lu Renjie's interests in the future, then Lu Renjie will inevitably bite Zheng Gan hard.

But Zheng Qian just couldn't give up that heart.

He can't become a person like Lu Renjie who doesn't recognize his six relatives.

I saw Zheng Qian sigh helplessly, and said lightly,

"I can only hope that day will never come!"

When He Bufan heard this, he shook his head and said

, "Fighting a snake is not a three-point crime, and letting the tiger return to the mountain will harm your own family!"

"Sometimes, we're not just for ourselves!"

After saying these two sentences, He Bufan went back to the hotel directly.

Lying in the hotel bed, he couldn't sleep.

He Bufan would always think about what he would do if he exchanged identities with Zheng Qian.

Then, He Bufan thought of some things from before.

After a long time, He Bufan said with a resolute face

, "If it were me, I would definitely let Lu Renjie never turn over again!"

Having

strengthened the belief in his heart, He Bufan gradually fell asleep.

This night, almost all the articles on Weibo attacking He Bufan and Baiweiwu disappeared.

Although there are still a few articles still hanging, that has no real impact on He Bufan.

And in the blink of an eye, He Bufan has been in Dongshan City for seven days.

Today will be his last day in Dongshan City.

Because Feng Chao's branch has also been renovated.

Now, after waiting for He Bufan to confirm it, it will be ready to open.

And as He Bufan's last day in Dongshan City, He Bufan will also launch a new dish again.

After the morning rush hour was over, He Bufan began to process the ingredients for this new dish.

When the time came to ten o'clock in the morning, Jiang Qi started the live broadcast and came to Baiwei House with a smile.

When some customers saw him, they knew that there would be a new menu for Barilla today.

After Jiang Qi entered the store, he came directly to the crowd in line.

And in order to know the new dishes launched today, these customers made way for Jiang Qi one by one.

Then, Jiang Qi came directly to the pick-up window.

In the expectant eyes of the customers in the store, Jiang Qi smiled and said to He Bufan

, "Boss He, a sweet and sour carp!"

And after the customers in the store heard the name of the dish Jiang Qi, they were all very excited.

Because the people here in Higashiyama City are very fond of eating fish.

Dongshan people have a treat, and there must be fish on the wine table.

And they are quite particular about eating fish.

Generally, when the fish is served, the head of the fish rushes at the guest to show respect for the guest.

At this time, the guests should drink the fish head wine, and the people in the tail direction should drink the fish tail wine.

Generally, it is "three heads and four tails", and then everyone eats fish together.

Therefore, when they heard Jiang Qi say this sweet and sour carp, they were very happy.

Because of the previous experience of Dongshan crispy meat.

So they also believe that He Bufan can also make sweet and sour carp, a traditional famous dish in Dongshan City, very delicious.

Then, these customers are looking forward to the sweet and sour carp coming out of the pot.

On the other side, He Bufan also started the production of sweet and sour carp.

Live carp are scaled, gills and fins removed, gutted and washed.

On both sides of the back of the fish, evenly chop the peony flower knife.

Use salt, monosodium glutamate, green onion and ginger wine juice to marinate the fish.

Break the green onion and ginger, and then use cooking wine to take the green onion and ginger juice.

Then take the ginger and cut the green onion into sections, remove the stem and seeds of the red pepper, wash and cut into thin strips.

Knock an egg into a bowl, add flour, dry starch, and then add an appropriate amount of water to make a whole egg batter.

Put the iron pot on the hot fire, put the oil and burn it until it is hot, grab the head and tail of the carp wrapped in egg batter with one hand, and gently put it into the oil pot to fry.

Then turn the side and put all the fish into the oil pan, fry it until it is light yellow, and remove it.

When the oil temperature rises to 80% hot, then fry the fish in the pan until golden brown, pour it into a colander and drain the oil.

Place the fish flat on a plate and wrap the fish in a clean, damp towel and pinch it tightly so that the pectoral spines are detached from the backbone, but the shape of the fish should remain intact.

Leave a little oil in the pot, add shredded ginger, shredded red pepper, sugar, soy sauce, vinegar, and an appropriate amount of water to boil.

Then dilute and thicken with wet starch, and when the sweet and sour sauce thickens, pour boiling oil into the pan.

Sprinkle in the green onions, drizzle with sesame oil, and pour the sweet and sour sauce over the fried carp.

A delicious sweet and sour carp is complete.