Metropolis: God-level gourmet system

In the next few days, the second round of the competition for qualifying places in the Donghai City Division officially ended.

At this time, there are only more than ten days before the start of the competition, but there are only 3000 of the original 65 contestants left!
And the remaining 65 people will compete for No.1 in each group in the third round.

In other words, in the next third round, the competition will be even more intense.

Every contestant must fight with [-] points of spirit to deal with it.

Even He Bufan is no exception.

Because the contestants who can make it to the third round are all chefs with real skills.

After a short rest of the day, the Donghai Chefs Association announced the arrangements for the third round of the competition.

The third round of competition will be a dish-scrambling competition.

To put it simply, it is to cook according to the menu given by the Chefs Association within the specified time.

Of course, the dishes on this menu are also arranged according to the difficulty of completion.

In the end, the dishes completed by the contestants will be scored, and the one with the highest score will win.

In fact, this third round of competition is basically the same as He Bufan's duel with the Yinmen chef in the neighboring city.

It's just that it was free to play at the beginning, but now there are restrictions!
The next day, the third round officially started.

He Bufan's Group A is still playing in the Donghai Sports Center.

At this time, there are still 16 participants in Group A.

Among the 16 people, some of them had dealings with He Bufan.

But at this moment, they are all competing with each other, and no one will show mercy.

After the sixteen contestants checked their numbers and found their kitchen counters, members of the Donghai Chefs Association came out.

In order to ensure the fairness of this competition, the headquarters of the Huaxia Chefs Association also sent a supervisor.

When the supervisor and a group of referees were in place, they followed the order of the host.

The third round of the competition for the qualifying places in the Donghai City Division has officially begun.

Immediately afterwards, on a large screen, the names of dishes began to appear, a total of ten.

At the same time, behind the name of each dish is the number of points the dish is worth, with a total score of [-] points.

In other words, if you want to get full marks, you must cook all these ten dishes.

Of course, the premise is that the dishes you cook can meet the standard and get its points.

After the name of the dish was announced, some chefs on the scene began to make the dish.

And He Bufan didn't do it immediately, but carefully looked at the names of the ten dishes announced.

He Bufan discovered that the names of these ten dishes are not only sorted by difficulty.

It is also arranged in the order of frying, frying, stewing and stewing.

Each cooking method has two dishes.

And each dish takes different time because of the different cooking methods.

For example, if you make a simple stir-fry, it must be much faster than a stew.

In other words, this third competition may not only test the cooking skills of the contestants.

At the same time, it also tests the contestants' understanding of these ten dishes, so as to make reasonable use of the limited time.

But most people at the scene did not find this problem.

What they're thinking is, I rush to start with the first dish.

It's just that my speed is fast enough, and I will definitely be able to complete a few more dishes.

That is to say, from the very beginning, they never thought of finishing these ten dishes.

But He Bufan is different, if you want to do it, you have to do it beautifully.

He Bufan must complete these ten dishes.

As the saying goes, sharpening a knife does not cut firewood by mistake, after He Bufan discovered the connection between the ten dishes, he started to move his hands.

And the first thing He Bufan has to do is the stewed vegetables and stews that take the most time.

Of course, the most time-consuming here does not refer to the time required to make this dish.

It refers to the entire dish, from hands-on to completion time.

Therefore, the first dishes He Bufan will make are ginger elbows and spiced beef.

The pre-production process of these two stewed dishes is relatively simple and takes less time.

Scrape and wash the front elbow of fresh pork, cut a knife along the bone seam, and put it in a soup pot to cook.

During the cooking time of pork knuckle, He Bufan started to make spiced beef again.

Wash the fresh beef and evenly change it into pieces of about [-] grams.

Then marinate with cooking wine, ginger, scallions, and appropriate amount of refined salt for an hour.

Taking advantage of the time when the beef was marinating, He Bufan started to prepare the stew again.

One is chicken stewed with mushrooms, and the other is pork stewed with vermicelli.

These two stews are very common dishes, but it is quite troublesome to really make them delicious.

Cut the chicken into pieces and soak in clean water to remove the blood.

Put the chicken pieces into the pot under cold water and blanch them.

Change the onion and ginger into a knife and set aside.

Heat the oil in a pan, and when the oil is hot, stir-fry the blanched chicken pieces until fragrant.

Then add onion ginger, dried red pepper, aniseed and fragrant leaves.

Pour in an appropriate amount of soy sauce, a little sugar, cooking wine, and an appropriate amount of salt.

Add the water that has not covered the chicken pieces, bring to a boil over medium heat, and skim off the foam.

At this time, add the soaked mushrooms and simmer for three to ten minutes.

After the stewed chicken and mushrooms were put on the pot, He Bufan started to prepare pork stewed vermicelli again.

Wash the pork belly and cut into large pieces.

Put the pork belly in a pot under cold water, add green onion and ginger, and appropriate amount of cooking wine to remove the fishy smell.

After the water boils, skim off the foam, remove the pork belly, and rinse off the blood stains with warm water.

Heat the oil in a pan, add shallots, ginger, Chinese prickly ash and star anise until fragrant, then add pork belly and stir fry evenly.

Add cooking wine, dark soy sauce, rock sugar and stir-fry until colored.

Finally, add an appropriate amount of warm water to cover the pork belly, bring to a boil on high heat, then turn to low heat and simmer for an hour.

By the time He Bufan finished all these tasks, the pork knuckle that was cooked at the beginning was almost ready.

Take out the cooked pork and remove the front elbow bone.

Slice the green onions, slice a little ginger, and cut the rest into pieces for later use.

On the lean side of the pig's front elbow, cut it into pieces with broken meat and continuous skin, and put it into a bowl with the skin facing down.

Then add pepper, cooking wine, scallion, ginger, refined salt and an appropriate amount of pork elbow stock into the bowl.

Steam for two hours.

At this moment, this ginger elbow is basically finished.

The beef on the other side is almost marinated.

But at this time in the field, some contestants have already completed a few simple dishes.

They saw that He Bufan had been busy for a long time, but he didn't finish a single dish.

So in the eyes of these people, the famous He Bufan is nothing more than that.

Although He Bufan's current dishes account for a higher percentage of points.

However, mixing several dishes like He Bufan's will greatly increase the chances of making mistakes.

Just imagine, if when making this dish, put the ingredients of another dish into it.

Is the dish made in this way still the same dish?

Therefore, these people dismissed He Bufan's approach.

In their opinion, He Bufan is still too young to take cooking seriously.

It's just that they don't have time to remind He Bufan.

After all, everyone is now a competitor.