Metropolis: God-level gourmet system

He Bufan didn't know what Lu Renjie said.

Also, he doesn't need to know.

Because He Bufan had already recorded the words that Lu Renjie begged for mercy just now.

If Lu Renjie is not good in the future, he wants to make trouble again.

As long as He Bufan plays this recording, it will be enough for Lu Renjie to drink a pot.

Seeing Lu Renjie disappearing into the night, He Bufan looked at Zheng Qiandao,
"What will you do if he bites you again in the future?"

Zheng Gan looked helpless, he knew Lu Renjie's nature very well.

If Zheng Gan hinders Lu Renjie's interests in the future, then Lu Renjie will definitely bite Zheng Gan hard.

But Zheng Gan just couldn't bear that heart.

He couldn't be someone like Lu Renjie who didn't recognize his relatives.

I saw Zheng Gan sighed helplessly, and said lightly,

"I can only hope that day never comes!"

Hearing this, He Bufan shook his head and said,
"It's three points to beat a snake without dying, and let the tiger go back to the mountain to harm your own family!"

"Sometimes, we're not just for ourselves!"

After finishing these two sentences, He Bufan went straight back to the hotel.

Lying on the hotel bed, he couldn't fall asleep for a long time.

He Bufan would always think about what he would do if he switched identities with Zheng Qian.

Then, He Bufan thought of some things from the past.

After a while, He Bufan said with a firm face,
"If it were me, I would definitely make Lu Renjie never stand up again!"

"..."

Strengthening the belief in his heart, He Bufan gradually fell asleep.

That night, almost all articles criticizing He Bufan and Baiweiwu on Weibo disappeared.

Although there are still very few articles still hanging, it will not have any real impact on He Bufan.

In the blink of an eye, He Bufan has been in Dongshan City for seven days.

Today will be his last day in Dongshan City.

Because Feng Chao's branch has also been renovated.

Now, after waiting for He Bufan to go and confirm, it will be ready to open.

And as He Bufan's last day in Dongshan City, He Bufan will also launch a new dish again.

After the morning rush hour ended, He Bufan began to process the ingredients for this new dish.

When the time came to ten o'clock in the morning, Jiang Qi turned on the live broadcast and came to Baiwei House with a smile.

After some customers saw him, they knew that Baiweiwu would launch new dishes today.

After Jiang Qi entered the store, he went directly to the crowd in line.

In order to know about the new dishes launched today, these customers gave way to Jiang Qi one by one.

Then, Jiang Qi went directly to the window to pick up the meal.

In the expectant eyes of customers in the store, Jiang Qi smiled and said to He Bufan,

"Boss He, a sweet and sour carp!"

After hearing the name of the dish Jiang Qi said, the customers in the store were very excited.

Because the people here in Dongshan City like to eat fish very much.

Dongshan people treat guests, and there must be fish on the wine table.

And they are very particular about eating fish.

Generally, when fish is served, the head of the fish is pointed at the guests to show respect for the guests.

At this time, the guests should drink fish head wine, and the person in the tail direction should drink fish tail wine.

Generally, it is "three heads and four tails", and then everyone eats fish together.

Therefore, they were very happy when they heard Jiang Qi mention this sweet and sour carp dish.

Because of the previous experience of Dongshan crispy meat.

So they also believed that He Bufan could also make the sweet and sour carp, a famous traditional dish in Dongshan City, very delicious.

Then, these customers are looking forward to the sweet and sour carp.

On the other hand, He Bufan also started making sweet and sour carp.

Remove the scales, gills and fins of the live carp, disembowel and remove the viscera, and wash.

On both sides of the back of the fish, evenly cut the peony flower knife.

Marinate the fish with salt, monosodium glutamate, onion ginger wine juice and prepare it for use.

Scallions and ginger are smashed, and then cooking wine is used to get the onion and ginger wine juice.

Then shred the ginger, cut the onion into sections, remove the stalks and seeds of the red pepper, wash and cut into thin shreds.

Crack an egg into a bowl, add flour, dry starch, and then add an appropriate amount of water to make a full custard.

Put the iron pan on high heat, put the oil and heat it to [-]% heat, grab the head and tail of the carp, which is evenly wrapped in egg batter, and gently put it into the oil pan for deep frying.

Then turn over and put all the fish into the oil pan, fry until light yellow and remove.

When the oil temperature rises to [-]% hot, put the fish into the pan and deep-fry until golden brown, then pour into a colander to drain the oil.

Put the fish flat on the plate, wrap the fish with a clean wet towel and pinch it tightly so that the spines of the fish are separated from the spine, but the shape of the fish should be kept intact.

Leave a little oil in the pot, put ginger shreds, red pepper shreds, sugar, soy sauce, vinegar, and an appropriate amount of water to boil.

Then use wet starch to dilute and thicken the sauce. When the sweet and sour sauce is thick, pour boiling oil into the pot.

Sprinkle scallions, drizzle with sesame oil, and pour the sweet and sour sauce over the fried carp.

A delicious sweet and sour carp is finished.