One Person, Overturn The World Of Food Wars!

Master Wuwei began to taste the steamed buns in front of him.

The crystal clear bun skin is elastic, but infinitely soft.

The stuffing inside the buns also has an unimaginably refreshing aroma.

The aroma is extraordinary, at least in front of them, everyone is impressed by the aroma of the stuffing in this bun.

The taste of the sauce meat inside has been completely wrapped up with the taste of Jinhua ham.

Jinhua ham uses pigs from Jinhua in the south.

The meat of this kind of pig is tender and has a strong meat aroma, which is excellent among all types of pigs, and all the meat is extremely firm and delicate.

If you use this meat for ham, it is the best choice.

Jinhua ham is indeed very delicious.

The price of this kind of ham is very high. Due to special reasons, there are not many people who have eaten it.

But this kind of food is one of the best ingredients, many people like to taste it in many places, and in many dishes with vegetarian dishes as the main keynote, this ham will also play a magical role.

For example, a very popular, but special Sichuan dish - boiled cabbage.

Among the boiled cabbage, there will be a lot of ham or chicken, duck and pork bones.

Because these materials are used to make the broth, and Jinhua ham can enhance the delicious taste of the soup very well, so that it contains bursts of meaty aroma, and the taste is more full.

So over the years, Jinhua ham has always been used in some very high-end dishes, and even the Jinhua ham in the very rare Buddha Jumps the Wall is the finishing touch.

Lin Xiaofan made the Jinhua ham softer, exuding bursts of meaty aroma, and completely put this thing in the sauce meat bun in front of him.

The rich aroma of the meat in the sauce, combined with the springy bun skin, makes this dish unparalleled.

Even when the buns were opened, the gravy inside kept flowing out, like a soup dumpling. In short, this practice is very rare, and this kind of taste is hard to find in the world.

"I've never eaten such delicious buns, the perfect bun skin, and the meaty aroma inside, so tempting, I've never tasted it, never felt it."

Erina said such words, which is enough to prove that the sauce meat buns in front of them are indeed rare in the world. The bursts of aroma are endless, and they really are the least and most extreme things in the world.

"What I make tastes good, and each of you can taste what you want in it.

Everyone nodded. When Lin Xiaofan was cooking, he always tried his best to keep all the flavors in his hands.

All kinds of tastes, sweet and sour, are completely controlled by him.

At this moment, he did it next to him, the old man, and at this moment, he tasted the buns happily and contentedly. After a while, he screamed happily there.

"It's unbelievable taste. I've never tasted it so good for so many years."

"Mr. Lin Xiaofan, your mastery of cooking skills is truly amazing, I thought I had achieved a good level, even if you did better.

"Since that's the case, sir, I should show some more, and treat it as making some desserts for everyone."

The old man walked slowly to the stove.

"Mr. Lin Xiaofan just made the steamed buns, so I will make some sweet-scented osmanthus cakes, so that everyone can not only taste the sweetness, but also reduce the oiliness in the mouth and feel refreshed."

Osmanthus cake is a very traditional snack that has a history of hundreds of years.

The main ingredients are glutinous rice flour, sugar and osmanthus.

This kind of sweet-scented osmanthus cake has a complete shape, uniform thickness, clear color, no spots, no impurities, and even has an unimaginable moist and soft taste.

If you taste it carefully, you can also taste the rich sweet-scented sweet-scented osmanthus.

This old man is also a top chef. He has cooked countless dishes and tasted countless delicacies for so many years. His realm is very high.

Now he just wants to make an amazing dish that will open everyone's eyes, so he started it when he thought about it carefully.

He started to prepare all the materials, glutinous rice flour, sugar, honey osmanthus are the main ones.

Apart from that there are some cooking oils, some other different flours and sugars.

He first screened the glutinous rice flour and the stalk rice flour he got, added sugar and water, and kneaded slowly, so that all the sugar was evenly distributed in all the dough.

Then steam the cakes made in the pot for a quarter of an hour. After steaming, wrap them in wet gauze and keep rolling and kneading, and the surface is extremely smooth.

These actions may seem simple, but they are a very high test for his cooking skills, whether it is the technique or the ratio of each ingredient, or when kneading the dough, every bit of strength is very demanding.

If it is an ordinary chef's sweet-scented osmanthus cake, it may only taste slightly better, but because of the things made by a master chef, we must pursue perfection, which is endless.

After he made the sweet-scented osmanthus cake, the surface was smooth like a mirror, and then he flattened the thing and stretched it into a long strip, smeared with vegetable oil and sprinkled with sweet-scented osmanthus.

These sweet-scented osmanthus flowers have been soaked in sugar before, so they are full of delicate sweetness.

Although it points to the ordinary sweet-scented osmanthus cake, under the careful cooking of this old gentleman, this sweet-scented osmanthus cake is extremely delicate.

Those oils and osmanthus on the surface stick together, and have a bright luster.

This dish is really unusual, just put it here, it makes people want to taste it, not to mention the aroma of sweet-scented osmanthus in the air, which is fascinating.

"It's a really good taste, I didn't expect it to be so sweet and memorable.

"I seldom eat sweet things since I was a child, but this sweet-scented osmanthus cake tastes sweet but not greasy."

"That's true. I obviously added a lot of sugar, but the taste of the sugar is not very deep. It's more of the aroma of sweet-scented osmanthus, which was originally made from sugar. How did the old man make this sweet? Osmanthus' sugar 4.4 has been reduced to such a state?"

"Of course it's very simple. I steamed the sweet-scented osmanthus a little in advance. I used mountain spring water when steaming, and the water would continuously turn into steam and flow down from the lid of the pot."

"The sugar in the osmanthus will continue to flow in it, seep out from the osmanthus, and then flow into the mountain spring water below."

"The sweetness of mountain spring water is getting higher and higher, and it is not so easy to boil in the end, and what I need is sweet-scented osmanthus that removes almost 60% of the sugar.

"The aroma of sweet-scented osmanthus will actually weaken after steaming, but it doesn't matter. I kept the sweet-scented sweet-scented sweet-scented flowers cool for a while, and more particularly, put some raw sweet-scented sweet-scented sweet-scented sweet-scented flowers around them."

"The raw osmanthus will emit the aroma of osmanthus, which is associated with the cooked osmanthus."

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