City: God-level food system

Regarding the strict admonition, He Bufan also felt that he should really pay attention to it.

After all, people are afraid of being famous, pigs are afraid of being strong, and He Bufan has not encountered this situation before.

Subsequently, on the third day of He Bufan's arrival in Yuzhou City, the Baiweiwu branch in Yuzhou City also officially resumed business.

A group of foodies in Yuzhou City are happy about He Bufan's arrival.

Because almost everyone knows nowadays that the cuisine he has mastered is diverse.

This means that as long as there is no one else, they can eat the dishes of the eight major cuisines of China.

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

But since you came to Baiweiya, you naturally want to taste the dishes made by He Bufan.

This kind of dish can be called an authentic Baiwei House dish.

On the other hand, several other Barilla houses have also resumed business.

Except for the Baiweiwu branch in Chaoguang City, the rest of the branches are in good condition.

Because the Baiweiwu branch in Chaoguang City receives too many customers every day, Zheng Qian, who has just arrived, is slightly too busy.

However, Zheng Qian's success in becoming a master chef naturally has his ability.

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

And the customers in the major cities where Baiwei House is located were originally curious to try this chef change.

Although there have been two chef changes before, it is still a novelty for customers in Chaoguang City, Dongshan City, and Nanhu City.

But when these customers arrived at the Barilla where the chef had changed, it was as if they had discovered a new continent.

Because the major chefs in charge of Baiwei House have all won the title of master chef.

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

Secondly, customers in major cities always have a feeling of freshness when they taste the dishes made by master chefs of other cuisines for the first time.

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

But there are also common denominators in some dishes.

Therefore, most customers are very satisfied with the dishes after the chef's change of position.

As for the few discerning customers, they may not be used to eating other cuisines.

However, they do not refuse Barilla's dishes.

So in general, this third change of chef at Baiweiya is officially on the right track.

At the same time, Jiang Qi's live broadcast road also officially started from the main store of Baiweiya in Donghai City.

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

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

As for He Bufan's side, it is also going very smoothly.

At the same time, He Bufan is ready to launch a new dish in the four weeks of the chef's change of position.

And in the first week, what He Bufan is preparing to launch is a very famous Dengying beef in Yuzhou City!

The production of Dengying beef is divided into two steps: drying the beef and the final production of the finished product.

First of all, the tendon meat on the hind leg of the beef is selected, the floating skin is removed, the corners are cut off, and the slices are formed into large thin slices.

Then put the beef slices on a cutting board and spread them straight, evenly sprinkle them with salt to dry the water, wrap them in a cylindrical shape, and let them dry until the beef is bright red.

This drying process also takes at least one night.

So why not make the beef fillet you need the next day on the first day.

On the second day, the dried beef slices are placed in the oven, spread on a wire rack, baked over a charcoal fire for about 15 minutes,

and then steamed for about 30 minutes until the beef slices are dry.

Then cut into small slices four centimeters long and two centimeters wide, and then steam for about an hour and a half and take them out.

Then it's time for the finished product to be made.

Heat the oil, put in the ginger slices when the oil temperature is 70% hot, fry the fragrance and remove it.

Wait until the oil temperature drops to 30% hot, then move the pot to a low stove.

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

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

After turning evenly, remove from the pan and let cool, drizzle with sesame oil.

A light shadow beef is ready.

Because Jiang Qi was not in Yuzhou City at this time, He Bufan could only rely on himself to publicize.