Metropolis: God-level gourmet system

But this method is not so applicable to He Bufan.

Of course, He Bufan is still very grateful to Wu Zhen.

No matter what the other party's purpose was, it more or less provided He Bufan with some ideas.

And the method that He Bufan came up with was to constantly rely on Baweiwu to hone his cooking skills.

For this reason, He Bufan needs to deploy Baweiwu nationwide as soon as possible.

At least to do it, each of the eight major cuisines has a branch.

In other words, He Bufan will expand seven more branches.

Because strictly speaking, the eight major cuisines only successfully opened the Yuzhou Baiweiwu branch of Sichuan cuisine.

The Yanjing Baiweiwu branch belongs to Beijing cuisine.

But Beijing cuisine is not considered one of the eight major cuisines.

Of course, He Bufan has to find at least seven culinary masters if he wants to open branches of all eight major cuisines.

Moreover, these seven master chefs have to be from different cuisines.

Therefore, this goal is not difficult.

After all, seven master chefs of different cuisines are not so easy to find.

Time passes day by day.

In the blink of an eye, He Bufan has been in Yanjing City for three weeks.

During this time, He Bufan also launched a new dish every week according to the previous management.

And every time he launches a new dish, Wu Zhen will come to try it.

Every time Wu Zhen came, the smile on his face became brighter and brighter.

In Wu Zhen's eyes, He Bufan is a piece of rough jade that is about to be finished.

Only when the last moment comes, the uncut jade will emit that dazzling brilliance.

But before that, Puyu himself had to endure the most tormenting moment.

This is something that outsiders cannot help with.

When the fourth week comes, this second chef change is coming to an end.

Wang Hui and Xu Jie were in Donghai City, and they were also sought after by foodies in Donghai City.

The life of the two of them there is easy.

As for Li Wenyu, he is also very popular in Yuzhou City.

After all, Beijing cuisine is a collection of flavors from all directions.

Therefore, the dishes made by Li Wenyu are also in line with the tastes of foodies in Yuzhou City.

As for Yanjing City, He Bufan was also preparing the last dish before leaving.

He Bufan considered that Yanjing can accommodate all kinds of tastes, so he chose to launch a very challenging dish.

On this day, Jiang Qi came to Baiwei House with a live broadcast as usual.

Also arriving at the same time were Wu Zhen and Wu You.

Under the watchful eyes of the customers in the store, the three of them came directly to the queue as if they had made an appointment.

When the team moved forward slowly, it was the turn of these three people.

I only heard Jiang Qi say to He Bufan,

"Boss He, three shares and three non-sticks!"

When everyone heard Jiang Qi's words, they were all stunned.

They never imagined that He Bufan would actually want to do three non-sticks.

At the same time, after Wu Zhen heard about the three non-sticks, he was also slightly surprised.

You know, although the three non-stick ingredients are simple.

However, the technical requirements for making it are very high, and the heat, proportion of ingredients and frying techniques are all critical.

As one of the traditional famous dishes of Henan cuisine, Sanbuzhang has even been rated as the best delicacy in the world by some people.

Even some Henan cuisine chefs who are still famous, it is even difficult to make a qualified three non-stick.

But at this point, Wu Zhen started looking forward to it.

On the other hand, after Jiang Qi ordered, He Bufan started to make three non-stick dishes.

Separate the fresh egg yolk from the egg liquid, and put the egg yolk into a large bowl.

Add mung bean starch, white sugar and an appropriate amount of warm water, use chopsticks to beat evenly in one direction, and then pass it into a fine basket.

Heat the pan over medium heat, put in an appropriate amount of cooked lard and heat it up, pour in the adjusted egg yolk liquid, and stir quickly.

When the egg yolk liquid is boiled on high heat until it becomes mushy.

Immediately switch to medium-low heat, slowly add cooked lard into the pot, and keep stirring with a hand spoon.

Wait until the color turns from light yellow to light yellow to earthy yellow, and the egg yolk, lard and starch are dissolved as one.

At this time, the egg yolk paste becomes soft and strong, the color is bright yellow, and it does not stick to the frying pan.

A three non-stick will be completed.

The three of Wu Zhen came to the empty dining table with a copy of Sanbuzhang each.

At the same time, a large wave of customers followed suit.

They also wanted to know Wu Zhen's opinion on He Bufan's three non-stick recipes.

After all, Sanbuzhi has the "notoriety" of losing an iron pot every time it is done.

Jiang Qi looked at Sanbuzhan in front of him, and then at Wu Zhen.

Immediately, Jiang Qi smiled and said,

"Old man, you are a master in the culinary world!"

"This is the first time I have eaten three non-sticks!"

"Can you introduce us?"