Metropolis: God-level gourmet system

For the strict warning, He Bufan also felt that he should pay attention to it.

After all, people are afraid of being famous and pigs are afraid of being strong, and He Bufan has encountered this situation before.

Then, on the third day after He Bufan came to Yuzhou City, the Yuzhou Baiweiwu branch officially resumed business.

All the foodies in Yuzhou City were delighted with He Bufan's arrival.

Because almost everyone now knows that He Bufan has a variety of cuisines.

That is to say, as long as He Bufan is alone, they can eat dishes from the eight major Chinese cuisines.

In their opinion, although the dishes made by Wang Hui and Xu Jie are getting better and better.

But since he came to Baiweiwu, he naturally had to taste the dishes made by He Bufan.

Only such dishes can be called authentic Baiweiwu dishes.

On the other side, several other Bawei houses have also resumed business one after another.

Except for the Chaoguang City Baiweiwu branch, which has a little problem, the rest of the branches are in good condition.

Because the Baiweiwu branch in Chaoguang City receives too many customers every day, Zheng Ganwei, who is new to the store, is a little overwhelmed.

However, Zheng Qian's success in becoming a culinary master naturally has his own skills.

Therefore, he quickly adapted to the huge workload of the Baiweiwu branch in Chaoguang City.

The customers in the major cities where Baweiwu is located were originally curious about the change of chef.

Although the chef has changed positions twice before, it is still a novelty for customers in Chaoguang City, Dongshan City, and Nanhu City.

But when these customers came to Baweiwu, where the chef was replaced, it was as if they had discovered a new world.

Because all the head chefs of Baiweiwu have won the title of master chef.

So first of all, their cooking skills are definitely guaranteed.

Secondly, when customers in major cities taste dishes prepared by chefs from other cuisines for the first time, they will always have a fresh feeling.

At the same time, although the tastes of the eight major cuisines are not the same.

But in some dishes, they also have something in common.

Therefore, most customers are very satisfied with the dishes after the chef changes positions.

As for some customers with picky tastes, although they may not be used to eating other cuisines.

However, they do not reject the dishes of Barilla.

So in general, this third shift of the head chef of Baiweiwu is officially on the right track.

At the same time, Jiang Qi's live broadcasting journey officially started from the main store of Baiweiwu in Donghai City.

This is the second time for Wang Hui and Xu Jie to come to Donghai City, and the customers here are also very satisfied with their dishes.

After all, the Sichuan cuisine cooked by the two is also very popular in Donghai City.

As for He Bufan, it went very smoothly.

At the same time, He Bufan plans to launch a new dish during the four weeks when the chef changes positions.

And this first week, what He Bufan is going to launch is a very famous Lantern Beef in Yuzhou City!
The production of Dengying beef is divided into two steps: the drying of the beef and the final production of the finished product.

First, select the tendon meat from the hind legs of the beef, remove the floating skin, cut off the corners, and slice into large slices.

Then put the beef slices on the chopping board and straighten them, sprinkle evenly with fried salt, wrap them into a cylinder, and let them dry until the beef turns bright red.

This drying process takes at least one night.

So He Bufan will make the beef slices needed for the second day on the first day.

On the next day, put the dried beef slices in the oven, spread them on a wire rack, and bake them with charcoal for about 15 minutes.
After roasting until the beef slices are dry, steam them in a basket for about 10 to [-] minutes and take them out.

Then cut into small pieces four centimeters long and two centimeters wide, and steam them in a basket for about an hour and a half.

Then came the process of making the finished product.

Heat the oil in a pan, add sliced ​​ginger when the oil is [-]% hot, fry it until fragrant and remove it.

When the oil temperature drops to [-]% hot, move the pot to a low heat stove.

At this time, put in the beef slices and fry them slowly, then decant about one-third of the oil.

At the same time, add Shaoxing wine and mix well, then add chili and pepper powder, sugar, monosodium glutamate, and five-spice powder.

After turning over evenly, take out the pan and let it cool, and drizzle with sesame oil.

A light and shadow beef dish is ready.

Because Jiang Qi was not in Yuzhou City at this time, He Bufan could only promote it by himself.