City: God-level food system

However, with the defeat of the next three championships.

The status of Chinese food in the international arena has once again returned to the starting point.

And even to some extent, it has regressed a lot.

Because, Western restaurants are also gradually laid out in China.

Step by step, it is eating away at the share of Chinese food.

There are even some such voices.

"Learn Western food instead of

Chinese food!", "Chinese food is not as noble as Western food!", "

..."It

is precisely because of these voices that the Chinese culinary world urgently needs a turning victory.

And to tell the world that Chinese food is irreplaceable!

Therefore, the older generation of Chinese culinary circles have set their sights on the younger generation.

After all, the older generation of chefs has basically set their craft and cuisine.

If you want to compete in the World Chef God Competition, you must master at least three or more cuisines.

And it can't be too close.

It is precisely because of this that He Bufan has stepped into the sight of many culinary bigwigs.

There are many young people like He Bufan.

But the one who has the greatest hope is He Bufan.

After a long time, Wu Zhen woke up from his memories.

He glanced at Wu You, who was sitting in the corner, and came to the crowd that was queuing.

Wu Zhen followed the team as he continued to move forward, while he was observing the menu of Baiwei House.

When it was finally his turn, Wu Zhen looked at He Bufan who was standing in the window and said

, "Boss He, I want to order a special dish!"

"I don't know if it's okay?"

He Bufan, who was waiting for the customer to order at this time, looked directly at the other party after hearing this voice.

"Old man, what do you want to order?" He

Bufan looked at Wu Zhen and asked with a smile.

I only heard

Wu Zhen say, "Alas, I'm old, and my teeth are not good

!" "I can only eat a little soft and glutinous vegetables

!" Hearing the other party's words, He Bufan said, "That's the case

!" "Old man, then I recommend you to eat Dongpo

elbow!" Hearing He Bufan's recommendation of Dongpo elbow, Wu Zhen shook his head and said

,

"No, no, that's too greasy!"

"My stomach can't get used to it!" "

Then what do you want to eat?"

He Bufan continued.

I saw Wu Zhen smile faintly and said,

"I want to eat

Dongpo meat!" "Dongpo meat?"

He Bufan was stunned for a moment.

I didn't add this dish to my menu.

Moreover, compared to Dongpo elbows, the degree of oiliness of this Dongpo meat

is about the same! Just as He Bufan was about to speak, Wu Zhen said with an embarrassed face

, "Alas, young man

!" "If it's too troublesome, then I'll change the store!" Wu Zhen's

words were also listened to by the customers who were lined up behind him.

So, these customers said to He Bufan, "Boss He, we are not in a hurry!" "Do you see if you can satisfy this old man?"

"Yes, yes, we are not in a hurry

!" "..."Seeing

this, He Bufan said helplessly

, "Old man, then you may have to wait a little longer!"

"No problem, I'll wait!".

Wu Zhen said with a smile.

On the other hand, although He Bufan didn't understand Wu Zhen's intentions.

But it was in the kitchen that the production of Dongpo meat began.

First, wash the pork belly in warm water and cut it into large pieces for later use.

The cut pork belly is tied with a thin string to prevent the shape of the meat pieces from deforming during the preparation process, and the taste will be better.

When the pan is eight minutes hot, pour in the appropriate amount of oil.

When the oil is 7 minutes hot, put the meat pieces in the pan with the skin side up.

Press the meat pieces slightly with a spatula and slowly fry the fat out of the meat over medium-low heat.

Wait until the meat pieces are golden brown, immediately remove the meat pieces, control the fat and set aside.

Spread bamboo strips on the inside of the pot, then spread ginger slices, green onion segments, and then put the tied pork belly on top.

Prepare another pot with a bowl of water and rock sugar.

After the fire is boiled, when it is slightly thick, stir it with a spoon four times over low heat and boil slowly.

When the sugar in the pot is thick and discolored, you can turn off the heat.

Scoop an appropriate amount of sugar, light soy sauce and dark soy sauce and pour it over each piece of pork.

Then pour in an appropriate amount of water, not to two-thirds of the pork, and bring to a boil over high heat.

After boiling over high heat and removing the green onions, add red dates, lotus seeds, etc., turn to low heat and continue to simmer for one hour.

Simmer until the meat can be inserted with chopsticks, turn it over and continue to simmer.

Wait until the juice is collected and then turn the meat over, remove from the pan and remove from the plate, and sprinkle some chopped green onions to garnish.

A steaming portion of Dongpo meat is ready.