Metropolis: God-level gourmet system

At the end of the first round of the rematch, Liao Xiang was qualified for the rematch.

Then, everyone ushered in the second day.

Just like the first day, long queues lined up outside Lingyun Square.

He Bufan and other six contestants who participated in the second round also entered the arena on time.

On the other side, as the audience finished entering the arena, the host began to appear.

Afterwards, under the introduction of the host, the six contestants entered the field and drew lots.

I saw the big screen scrolling continuously until it finally stopped.

Six players, three matches were allocated.

He Bufan's opponent is Wu Xiaoyun.

When Wu Xiaoyun saw the lottery result, Wu Xiaoyun was stunned.

The other four breathed a sigh of relief.

After all, everyone now knows that the sooner they face He Bufan, the sooner they will be out.

After the schedule came out, He Bufan and Wu Xiaoyun were the first to appear on stage.

Although Wu Xiaoyun's face was ugly, she didn't want to give up just yet.

Before the result comes out, Wu Xiaoyun must strive to show his best state.

After the staff arranged the scene, the first match of the second round officially began.

The rule is still to make three dishes within the specified time.

But unlike before, there are five more judges in this round of competition.

In other words, there are a total of thirty judges in this round of competition.

And this is also an implicit requirement that has been added virtually.

There are dishes made by the contestants, which must be enough for the [-] judges.

If a judge didn't get a dish, he would naturally lose his vote.

And although it only increases the weight of five people, it is still a great test for the chef.

Therefore, increasing the weight for five people means increasing the use of ingredients and seasonings.

While increasing, it is also necessary to keep the final dish at a stable taste.

If the taste is too salty or too bland, there will be problems.

Therefore, the difficulty of winning has increased by one point.

After thinking about these, He Bufan began to arrange his three dishes for today.

On the other side, Wu Xiaoyun has already selected the ingredients and started to make them.

After the game started, Wu Xiaoyun never looked at He Bufan again.

Because she knew that the more she cared about He Bufan's words, the greater the pressure in her heart would be.

At the same time, Wu Xiaoyun didn't dare to hold back at all, and used all the tricks to suppress the bottom of the box.

As for He Bufan, after deciding on his three dishes, he began to choose ingredients.

The three dishes that He Bufan will be cooking today are: Konjac Roasted Duck, Braised Beef Tendon, and Boiled Cabbage!
And the first thing He Bufan wants to do is the cold dish of stewed beef tendon.

Boil water in a pot, put fresh beef tendon and pork belly into the pot.

After the fire is boiled, cook for 2 minutes to remove the blood.

Then take the beef tendon and pork belly out of cold water, drain and set aside.

Sliced ​​green onions and crushed whole ginger.

Put the drained beef tendon, pork belly, and chopped green onion and ginger into the pressure cooker.

Pour in an appropriate amount of water, dark soy sauce, and rice wine, then cover the pot and cook on high heat.

After the pressure cooker is steamed, keep it on high heat for 7 minutes and then turn off the heat.

After the pressure cooker naturally deflates, open the lid, add an appropriate amount of refined salt to taste, cover the pressure cooker again, and let all the ingredients be soaked in the soup to absorb the flavor of the soup.

After this step, He Bufan will continue to make the next dish.

Konjac Roasted Duck is a famous traditional dish in Yuzhou City.

Its delicious taste is quite popular with the public.

The freshly slaughtered ducklings are cleaned after removing their viscera, and cut into strips about eight centimeters long and two centimeters wide.

Konjac is changed to a knife, and cut into strips of konjac about seven centimeters long and two centimeters wide.

Put the cut konjac strips into boiling water for a while, and blanch to remove the alkali smell.

Chop the red oil watercress finely, soak the peppers, remove the seeds and stalks, and chop finely into fine pieces.

Cut pickled cabbage into slices, pickled ginger into slices.

Heat the oil in a pan, and when the oil is [-]% hot, add the sliced ​​duck strips.

And add cooking wine, stir-fry quickly on high heat, stir-fry until the moisture is dry, and serve it out.

Leave the bottom oil in the pot. When the oil is [-]% hot, add the chopped red oil watercress and soaked chili powder, and fry until fragrant.

Add an appropriate amount of water, cook for a while, and remove the dregs.

Then pour in the fried duck strips, add refined salt, sugar, soy sauce, fermented glutinous rice juice, pickled ginger slices, Chinese prickly ash, pickled cabbage.

When the duck strips are cooked to 8 mature, add the konjac strips and cook until they are fully cooked.

Finally, add scallion knots and monosodium glutamate, and thicken it with starch.

When the juice is thick, take it out of the pot and pour it into a bowl.

Such a konjac roast duck is finished!

After He Bufan finished the hot dish, he took another look at the beef tendon in the pressure cooker.

After seeing that the beef tendon was perfectly colored, He Bufan put it aside and continued to cool.

Immediately afterwards, He Bufan began to prepare the last soup.

Perhaps many people have heard of the name of boiled cabbage.

This dish is rated as one of the top ten classic dishes of Sichuan cuisine, and it is also a boutique dish on the state banquet.

Although this dish looks very simple, almost anyone in the culinary art world knows how complicated its production process is!

The first and most critical step in making boiled cabbage is to boil the clear water broth first.

The old hen is slaughtered and cleaned, and the dried scallops are soaked in hair.

Then put the old hen, scallops, washed ham hooves and ribs into different boiling water pots to blanch.

After removing blood and impurities, remove and wash.

Then put them all together in a large soup pot, add appropriate amount of water, ginger, and green onions.

After the water in the pot is boiled on high heat, add cooking wine, turn to low heat and simmer slowly.

Chop chicken breast and lean pork into puree, add appropriate amount of water to make porridge for later use.

After the soup is cooked, use a sieve to separate all the soup residue and slick oil.

Then pour the clear soup into another pot and boil, add minced pork and stir well.

At this time, turn to medium and low heat, and wait for the minced pork to slowly spread out.

When the minced meat floats, scoop out the minced meat with a small slotted spoon.

Then bring the soup to a boil again, divide the minced chicken into 2 parts, and do the same as the minced pork.

Finally, the clear soup is completely separated from residue and oil. When the soup is fresh and clear as water, add refined salt to taste, and divide the boiled soup into two pots.

Choose the tender cabbage heart, put it into a pot of high soup, and when it is seven times ripe, rinse it with water to cool it.

Then use a thin silver needle to puncture the cabbage heart repeatedly, put it in a colander, and pour the original broth from the top until the cabbage heart is cooked.

Then put the cabbage on the bottom of the bowl, boil another pot of broth, and scoop it into the bowl,
A dish of boiled cabbage is done!

When He Bufan finished his boiled cabbage dish, the photographer on site took a close-up shot.

After the audience saw it, they all had the idea of ​​wanting to taste it.

When He Bufan finished, Wu Xiaoyun on the other side had already finished her three dishes.

After Wu Xiaoyun finished her dishes, she kept watching He Bufan's movements.

Wu Xiaoyun found that even though she finished the three dishes one step ahead of He Bufan, He Bufan was not affected at all.

At the same time, Wu Xiaoyun also discovered that when He Bufan was cooking, he had a different concentration than ordinary people.

Wu Xiaoyun couldn't do this concentration.

And Wu Xiaoyun also suddenly understood why He Bufan was able to grow from a second-rate cook who had become a half-way monk without even a teacher, to what he is today.

After He Bufan finished boiling the cabbage, he fished out the stewed beef tendon from the pressure cooker.

At this time, the beef tendon has an attractive color.

He Bufan quickly sliced ​​the beef tendon and put it on the plate.

Then, at an extremely fast speed, he mixed a portion of the sauce.

So far, He Bufan has completed his three dishes.

After the dishes of the two contestants were finished, the staff immediately brought the six dishes to the judges' seats.

The judges looked around and saw that each of the six dishes had its own characteristics.

At the same time, the aroma of hot dishes and soups is also fascinating.

Then, the judging began.

While tasting, the judges gave their opinions on the dishes.

"The color of this konjac roast duck is bright red, and the aroma of the roast duck is fascinating!"

"The konjac is soft and delicate, the duck meat is fat and crispy, the taste is salty and fresh, and the taste is spicy and fragrant!"

"It's really a rare good product!"

"..."