City: God-level food system

Of course, different ingredients are cooked differently, so the time used is also different.

After the first dish was completed, He Bufan continued to the next dish.

Constantly repeating the action of turning the spoon and turning the pot, He Bufan even formed a physical instinct.

or stir-fried, or fried, or boiled...

The dishes that exude aroma are completed under He Bufan's hands.

On the other side, some of the other contestants, who were fast, had just finished cleaning up the dishes at the moment.

Holding the knife for such a long time, even if there is a callus in the palm of the hand, it will still feel a little hot.

But they still didn't stop, and after cleaning up the ingredients, it was time to make the dish.

Of course, there are those who persevere, and naturally there are those who do not.

Those players who couldn't control their temper in the first place and were irritable are still fighting against themselves at the moment.

And the direct result of this is that there are still a lot of ingredients that have not been processed in their room.

And even if they clean up the ingredients, the whole is very messy, without a trace of beauty.

Gradually, the sky began to darken.

But this game is still going on.

At this moment, many players have already made a lot of dishes.

For them, it has long been forgotten that this is a game.

All they think about is to make all these ingredients into delicious dishes.

And as the dishes came out of the pot one by one, the audience who was paying attention to this game was also drooling.

In the past, although the competition was very intense, I couldn't make a few dishes in the whole game.

But now, all kinds of dishes have appeared, like a feast.

Many people are already imagining how nice it would be if they were there!

Even if you just smell it, you might be able to smell it all!

When more and more players are cooking, He Bufan, who is taking the lead, is making the last dish.

He Bufan had forgotten to make a few dishes himself, but he didn't have many ingredients left.

In addition to the ingredients to be used in the pastry, this last dish can use up the remaining ingredients.

After the skillful clearing of the pot, it is a hot operation.

When the fire went out, He Bufan finished the last dish.

At the moment, the room he was in was wafting with all kinds of wonderful smells.

It's light, it's spicy...

Immediately afterwards, He Bufan cleaned up the case mound and scrubbed it with clean water several times.

After putting the case pier aside, He Bufan cleaned the board and dried it with a clean rag.

After doing all this, He Bufan took the flour bag.

Pour an appropriate amount of flour on the cutting board, pile it together and make a small hole in the middle.

Salt the warm water and pour it slowly into a small pit.

This is followed by the process of blending.

After the dough is ready, put it in a basin, cover it with a wet towel, and let it ferment for half an hour.

Taking advantage of the time for the dough to ferment, He Bufan had dinner at this time.

But at the moment, it's already blackjack.

This long-running game is really very testing!

Half an hour later, He Bufan took out the dough from the basin and began to make the pastry.

And the pastries he wants to make are butterfly rolls, three-ding buns, and begonia cakes.

These three pastries are very basic and very testing of craftsmanship.

The first is the Butterfly Roll, a noodle snack in the Yenching City area, named for its butterfly-like shape.

Its golden skin, soft interior, crispy and salty aroma make it a rare delicacy.

To make this pastry, He Bufan spent more than half an hour.

After making the butterfly rolls, He Bufan began to make three Ding buns again.

Fresh pork ribs, wash and blanch and put in a soup pot.

Add green onions, ginger and wine to the pot, cook until seven ripe, remove and let cool.

After cooling, the ribs are changed to cubes of moderate size.

Cut the cooked chicken into diced chicken, and change the cooked bamboo shoots into diced bamboo shoots.

Remove from the pot and turn on the heat, add the base oil, stir the green onion and ginger until fragrant, and pour in the three dices.

Then add soy sauce, sugar, shrimp roe, and some chicken broth.

Bring to a boil over high heat, turn to medium heat and cook until brown and flavorful, then switch to high heat.

Finally, add the damp pigment, hook the glaze, turn it up and down to make the three dings fully absorb the marinade, and put it up to cool for later use.

Roll the dough into strips, pick it into a dough agent, and pat it into a round skin with a diameter of 10 cm with the palm of your hand.

Scrape the cool filling, hold the skin with the palm of your left hand, and start to wrap the buns, which should be like the mouth of a crucian carp.

The wrapped buns are put in the cage to rest for a while, and then steamed in the steamer with the butterfly rolls.

Taking advantage of the steaming time of these two pastries, He Bufan began to make begonia cake again.

This pastry is beautiful in appearance, crispy on the outside and sweet on the inside, soft and moisturizing, and very simple to make.

Subsequently, He Bufan fried the begonia crisp, and the butterfly rolls and sanding buns on the steamer were almost good.

Remove the steamer and take out the butterfly rolls and sanding buns respectively.

So far, He Bufan has completed the last three pastries.

And He Bufan also became the first player to complete all the requirements of the competition system in the sixth round.

At this time, it has come to more than twenty-three o'clock.

After Ho Bufan finished the pastry, the four supervisors in the room began to take pictures of each dish for record.

In fact, in this round of competition, there is no competition for the taste of the dishes at all.

It's just that all the players, including He Bufan, don't know.

After the four supervisors had patted all the dishes, they walked out of the room with He Bufan.

And this room will also be locked up by other staff.

He Bufan, who left the room, could not leave, but followed the staff to a break room.

After the staff explained a few words to He Bufan, they left directly.

Then, there was only He Bufan left in the lounge.

He Bufan, who had been waiting in the lounge for a while, was so bored that he began to doze off.

Tonight, the entire Chinese Chefs Association is brightly lit.

The entire Chinese culinary world is also paying attention to the situation here.

He Bufan didn't know how long he had been squinting, he was woken up by the sound of the door opening.

The cow cone, led by the staff, also came to this lounge.

He Bufan looked at the time, it was already more than two o'clock in the morning.

The staff took the cow cone and walked straight away.

Niu Cone was not surprised and walked next to He Bufan.

"How long have you been here?"

Niu Cone asked with a tired face.

He Bufan thought for a while and said,

"Two or three hours!"

When the ox cone heard this, he stopped making a sound.

In the lounge, there was silence.

He Bufan was waiting for Niu Cone to speak, but he didn't expect Niu Cone to fall asleep.

With a slight snoring, the cow cone can finally rest after a tiring day.

Then, He Bufan glanced at the time and continued to sleep.

This time, He Bufan slept soundly, and so did Niu Cone.

And the door of this lounge has also been opened several times in the middle of the way.

Those players who were brought in by the staff also fell asleep directly on their stomachs.

At eight o'clock the next morning, He Bufan was woken up again by the sound of the door opening.

Opening his hazy eyes, He Bufan saw several people lying around him.

Looking at the door, there was another player brought by the staff.

When the player came in, the rest of the people who were still asleep woke up.

Everyone tacitly counted the number of people in the room, and it was exactly ten!

Immediately afterward, the closed door was opened again.

It's just that this time it was not the contestants, but Yang Hong and other bigwigs of the Chef Association.

After Yang Hong walked into the room first, he said directly,

"The sixth round of the competition is over!"

Before He Bufan and the others could react, they saw Yang Hong and said with a smile,

"Congratulations,

you are the top ten in this year's Chef King Competition!"

Hearing Yang Hong's words, everyone was stunned again, and then burst into cheers.

After everyone's mood stabilized, Yang Hong said

, "Top ten players, go out with us to meet everyone!"

“......"