One Person, Overturn the World of Halberd!

"I just want to do these things, it's as simple as this old man, what do you think of what I said~?"

"Very good, having a person like Mr. Lin Xiaofan may be the best thing in the entire culinary world. Everyone can get along better and make better progress."

"Then you'll be fooled by my disguise. It's still possible to cut that sentence. You have to compete according to the rules I set. It will be many times more cruel than it is now, because there will always be some people who make up their own minds."

Lin Xiaofan changed his face, the chef of the black unicorn has always had the purest duel.

They constantly train themselves to become stronger and fearless in order to win.

"Since Mr. Lin Xiaofan has already come here, what this old man wants to see the most is Mr. Lin Xiaofan's amazing cooking demonstration. I don't know if this old man has such face."

The people around looked at Lin Xiaofan like that.

As the ruler of the black unicorn, the strongest existence now.

The dishes he cooks every time are not shocking enough, making people speechless and even have a thousand and one flavors.

"Since everyone is waiting here, then I will make something. It happens to be on top of this high-rise building. The things I make just reflect the scenery of the river, which is also a good condiment."

Lin Xiaofan walked to the side as soon as he spoke, these top chefs seemed to carry all kinds of kitchen utensils with them, and things like the stove were already prepared.

And to these chefs, there is a literati arty to all their cooking.

Lin Xiaofan walked to the cooking table and took some flour directly.

Flour is an extremely common ingredient in this country, used to make buns, dumplings, noodles, and other pastries.

Flour is used the most in this country, but correspondingly every cook can use it continuously to make some amazing dishes, which can be said to be ever-changing and endless.

Lin Xiaofan took out these flours and started to knead the noodles, adding a certain amount of water each time.

He does not add all the water at once, otherwise the properties of the dough will be greatly affected, and the taste will be much worse.

The joint itself is a technical activity.

Lin Xiaofan was meticulous when preparing the dough.

Although it was flour, he kneaded it just right, every movement was almost perfect, and finally he turned the dough into a bun skin.

The other side has already been prepared, the filling that should be used.

The fillings here are Jinhua ham from the south, sauce meat that has been cooked for a long time, some fresh green vegetables, and soaked mushrooms.

This is the sauce pork bun.

Jinhua ham is the most famous ham in the whole ancient oriental country.

This ham meat has a strong aroma, and in the long-term storage, all the aroma and taste have been fermented like old wine.

As for the sauce meat that has been prepared, the sauce is rich and fragrant, with various seasonings of soy sauce and soy sauce.

This kind of sauce is full of flavor, and some mushrooms are added to it, which enhances the taste of this sauce to a new level. It has a strong aroma, and when you eat it, you can feel all kinds of things. The flavors are constantly blending.

All kinds of buns with sauced meat naturally need the flavor of sauced meat to be outstanding. Lin Xiaofan's method is also very simple. Jinhua ham should be blanched first.

The ham itself is relatively salty. After blanching, the Jinhua ham, which was originally relatively dry, not only lost some of its strong salty taste, but also made the ham itself softer.

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If you add this ham directly, this ham will not only increase the gathering of fate, but also affect the overall taste.

The sauce meat stuffing made in this way is already full of flavor. Those golden yellow hams exude a strong tempting aroma. Coupled with the full-flavored sauce meat, there are already too many. Imagine this time even more. flawless.

Lin Xiaofan's cooking skills are the most incomprehensible thing in this world, because his skills are quite high.

The sauce meat buns in front of him were quickly completed by him. After steaming, the air was filled with bursts of aroma.

 …  

The taste of the steamed buns with sauced meat is exponentially improved, the aroma is amazing, and the snow-white buns have a kind of elasticity in the skin, which is like the most perfect creation.

The buns that Lin Xiaofan made were really unusual, they seemed to be shaking slightly when placed there, very elastic.

When the buns were brought up, everyone looked at the white buns. The skin of the buns swayed slightly, with bursts of elasticity and aroma, which was really extraordinary.

Maybe this is the rarest steamed bun in the world. Everyone looked at the steamed bun in front of them and felt curious. They even touched the steamed bun with chopsticks, and the white substance on the skin fell off.

In fact, it was also a crystal clear bun that was exposed after the steamed flour slowly fell, and the color of the sauce was on the inside.

Everyone was amazed, this steamed bun has a completely different taste than expected.

The skin of the steamed buns is crystal clear and translucent, and after a slight touch with chopsticks, it has been directly broken, revealing the aroma of sauce meat inside.

The stuffing inside, the taste of the ingredients is directly improved from 10 times the same, the small space is completely intoxicating aroma, and even has a slight wine aroma.

"There is actually a part of the aroma of rice wine in the stuffing of the buns, it should have been added when the noodles were being kneaded."

"Use the taste of wine to neutralize the fishy smell of some meat, this idea is very good to use the taste of wine to neutralize the fishy smell of some meat, this idea is very good" Er.

Chapter 294 Osmanthus Cake

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 Jinhua pig from 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 finely shredded.

If you use this meat to make 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, people who have eaten it are actually not too many.

But this kind of food is one of the best ingredients. Many people in many places like to taste it, and in many dishes with vegetarian dishes as the main theme, 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 aroma of the meat in the sauce, combined with the springy bun skin, makes this dish unparalleled.

Even when the steamed buns are opened, the gravy inside is constantly 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 a delicious bun, the perfect bun skin, and the meaty aroma inside, it's so tempting, I've never tasted it, I've never felt it."

Erina has said such words, which is enough to prove that the sauce meat buns in front of you are indeed a rare existence 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, who was enjoying the steamed buns happily and contentedly at this moment, and after a while, he screamed happily there.

"It's unbelievable taste that I have rarely tasted so good for so many years."

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

"Since that's the case, I should show some more, sir, and make some desserts for everyone."

The old man walked slowly to the stove.

"Mr. Lin Xiaofan just made the steamed buns, so I'll 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 osmanthus, which is fragrant and sweet.

This old man is also a top chef. He has cooked countless dishes and tasted countless delicacies over the 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 began to prepare all the materials, glutinous rice flour, sugar, and honey osmanthus are the main ones.

In addition to this there are some cooking oils, other different flours and sugars.

He first screened the glutinous rice flour and the japonica 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 cake in the pot for a quarter of an hour. After steaming, wrap it with wet gauze and keep rolling and kneading. 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 and be considered delicious, but because of the things made by a master chef, it must pursue perfection, which is endless.

After he made this 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 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 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."

"Indeed, a lot of sugar is obviously added, but the taste of sugar is not very deep, more of the aroma of sweet-scented osmanthus, and this sweet-scented sweet-scented osmanthus was originally brewed with sugar to make 1.8. What kind of method did the old man use? To reduce the sugary taste of this sweet-scented osmanthus to such a state?"

"Of course it's very simple. I steamed these 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 [-]% 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.".