City: God-level food system

Su cuisine, especially good at stewing, stewing, steaming, stir-frying, attaches importance to soup adjustment, to maintain the original juice of the dish.

Its dishes have a fresh flavor, thick but not greasy, light but not thin style.

As the so-called crispy and loose bones without losing their shape, smooth and crisp without losing their taste, it is the best evaluation of Su cuisine dishes.

Su Shi City, as one of the birthplaces of Su cuisine.

Here, there are all kinds of Su cuisine!

At the same time, the Su cuisine here has a lot of inheritance, and it is also the first in the country.

After coming to Sushi City, He Bufan met Lu Baiqin.

The two came directly to the store that Lu Baiqin had already decorated.

This branch still continues the decoration style of Baiwei House, so that people can see its details at a glance.

After discussing the opening in detail in the store, He Bufan went back to the hotel directly.

On the other hand, due to the Huaxia Chef King Competition, the registration for the selection of qualifying places in major cities is also in full swing.

Rumors continue to emerge from all over the world, and culinary geniuses with inheritance are still alive.

At the same time, some people are making the final challenge for their own momentum.

Because once the selection of places starts, the subsequent competition process is very fast.

After the selection of the qualifying places is completed, it will be a showdown between the major cities.

And the final showdown stage of the Huaxia Chef King Competition is only ten places.

The competition is fierce.

After He Bufan returned to the hotel, he was also carefully checking the progress of the competition system.

Although he has not yet participated in the registration, the qualifying quota in Donghai City has already been agreed.

It's not that He is arrogant, but confident in his strength at the moment.

It can be said that after the big showdown in Linzhou City, there are few people in the whole of China who can be He Bufan's opponent.

Of course, He Bufan's goal is not just the king of Chinese chefs.

On the second day after coming to Su Shi City, He Bufan also released the news that the Baiweiwu branch of Su cuisine was going to open.

Then, the fans of Baiwei House everywhere were directly boiling.

Because Su cuisine is a branch of Baiweiya, it has a unique meaning.

Its opening will mark that this Baiwei House has thoroughly gathered the eight major cuisines of China.

This is a commemorative opening that all Barilla stores want to attend.

So, while Lu Baiqin was in full swing preparing for the opening.

Barilla fans from all over the country are also starting to gather.

As for some local foodies in Sushi City, they are also looking forward to the opening of the Baiweiwu branch in Sushi City.

Two more days passed, and it was Saturday.

The much-anticipated Baiweiwu branch in Sushi City finally ushered in the opening day.

It's just that in order to welcome the opening this time, He Bufan also used a "big capital"!

At two o'clock in the morning, He Bufan came to the store.

Along with it, there is also Lu Baiqin, a master chef of Suzhou cuisine.

The two had a heated discussion about the dishes launched on the first day of opening.

In the end, the traditional dish of crystal meat was decided.

However, the preparation of this dish is very time-consuming.

On the first day of Baiwei's opening, business must have been extremely hot.

Therefore, in order to satisfy more customers, they can taste this crystal meat.

He Bufan and Lu Baiqin came to the store early, hoping to complete more dishes.

Scrape and wash the front hooves of fresh pigs, cut them one by one with a knife, remove the bones, and lay them flat on the board with the skin facing down.

Poke some small holes in the lean meat with an iron skewer, sprinkle each one evenly with nitrate, then knead it with coarse salt and rub it thoroughly, and lay it flat in the jar for marinating.

Then soak in cold water for two hours to remove the astringency.

After soaking, remove the pig's front hooves and scrape off the skin, then rinse with warm water.

Put the green onion and ginger slices into a cloth bag, and put the peppercorns and star anise into another cloth bag, and tie the mouth tightly.

Put an appropriate amount of water in a large pot, add an appropriate amount of coarse salt and alum, bring to a boil over a strong fire, and skim off the foam.

Immediately, put the skin of the pig's trotters face up and put them into the pot layer by layer, paying attention to the top layer of hoof skin facing down.

Wait until the water in the pot is boiling and skim off the foam again.

Then put the green onion and ginger bag and spice bag in, add an appropriate amount of cooking wine, cover with a bamboo grate, and put a clean weight to press the hoof meat.

Cook on low heat for about an hour and a half, turn the hoof meat up and down, the hoof skin is all facing up, put it in the pot, and then cook until it is rotten out of the pot, take out two cloth bags, and keep the soup.

Place the trotters flat in a basin and let stand for 20 minutes.

Then move the pot with the pig's trotters to the side of the pot, scoop in the original soup, rinse the oil in the pot and then decant it into the pot.

After the soup in the pot boils again, skim off the oil slick, add an appropriate amount of alum, add an appropriate amount of water, and skim off the oil slick.

Then scoop the soup into the hoof basin, flood the meat noodles, and set aside to cool and freeze.

After freezing, the collective knife is changed and put on a plate, accompanied by shredded ginger and balsamic vinegar.

Such a crystal dish of meat is complete.

After tasting a bite of this crystal dish made by He Bufan, Lu Baiqin couldn't help but praise,

"Perfect!"

At this time, the sky is gradually brightening.

Immediately, the two of them packed the semi-finished meat that had not been changed and waited for the arrival of the customer.

At eight o'clock in the morning, the Baiweiwu branch in Sushi City was officially opened.

As customers entered, the entire store was crowded with people.

The breakfast at Baiwei House brought a different feeling to the locals of Sushi City.

It was a Saturday, and some people even brought their families to try it.

And in the end, all of the old and young of this family were all fans of Baiwei House without exception.

After the morning rush hour is over, the moment that everyone is most looking forward to has finally arrived.

When some locals in Sushi City learned that the new dish launched by Baiwei House today is crystal meat.

The crowd was stunned.

Because this crystal dish is not something that ordinary people can make.

Not only is it time-consuming and laborious, but it is not delicious to make and a waste of raw materials.

Therefore, these locals are also a little hesitant.

Because in the entire Sushi City, there are really only a few shops that can really make authentic crystal meat.

As for the others, although they are also known as crystal meat, they sell dog meat on the head of a sheep.

Therefore, these locals in Sushi City, who have just been powdered by Baiwei House, are afraid that the crystal meat made by Baiwei House will be the same.

After all, it's easy to circle powder, and it's easier to depowder.

And just when some locals in Sushi City hesitated, those Baiweiwu branches who came from all over the country began to order this crystal meat.

After the customer ordered, He Bufan and Lu Baiqin quickly changed the knife and put it on the plate.

Then, the first customer picked up the newly launched crystal meat.

Many customers are also a little puzzled when they see this dish with red flesh and white skin, smooth and crystalline.

After all, the weather is still a little cold, is it really okay to eat this cold dish?

And because this dish is a cold dish, it does not have the aroma that spreads out like a hot dish.

It is precisely because of this that some customers are also hesitant.