Urban Super Food City System

This dish is very rare, and it is basically not seen in the kitchen of the restaurant.

Although the materials are simple, you only need ingredients such as egg whites, sugar, and water to make it.

But it is very difficult to operate.

The characteristics of the three non-stick are also non-stick pans, chopsticks, and teeth.

That's why it is called "three non-stick", which is one of the traditional famous spots.

It is not only golden in color, but also delicious in taste.

The eggs are tender and have a sandy sweetness, which is delicious.

Since Wei Suoyu wants to prepare for this topic, he must prepare well.

So Wei Suoyu immediately came to the home-cooked food shop, found a kitchen at random, and began to prepare the ingredients.

The chefs in the store are also members of the Gourmet Association who want to learn from them.

When they saw that Wei Suoyu actually did it himself, they all turned their attention to it.

Wei Suoyu also became the object of much attention for a while.

I saw that Wei Suoyu mixed egg starch, white sugar and water evenly, covered with plastic wrap, and left it for 10 minutes.

After that, the inner wall of the pot was coated with oil, but no oil juice fell into the bottom of the pot.

Seeing that the oil was almost hot, I immediately poured the egg liquid into the pot.

The egg liquid is like water in the pot. It doesn't look very good, but Wei Suoyu started to stir it with a spatula vigorously.

Every stirring is very vigorous, and even the egg liquid can be lifted from the inner wall of the pot.

After stirring about a hundred times, the egg liquid began to thicken.

Wei Suoyu also saw the opportunity and added a little oil, and stirred vigorously again.

Every time it is stirred dozens of times, oil will be added again.

So that the egg liquid does not stick to the pan.

When the surface of the inner wall of the pot is smooth and free of honeycombs, add the remaining oil into the pot, stir and stir fry.

Finally, the one-way three non-stick is also completed.

Sanbuzhang can be called a pastry, its taste is soft, fragrant and oily, sweet but not greasy.

Although it is a sweet food, it has the effect of appetizing.

Wei Suoyu made this dish, his arms were a little sore and limp, who knows that he just stirred it vigorously hundreds of times.

It is estimated that even if there is not one thousand, there will be eight hundred.

As soon as the three non-stick dishes came out of the pot, the chefs around immediately surrounded them like a lion who had seen its prey.

"Eat, eat, just help me taste my craft."

Wei Suoyu said indifferently, and he just picked off a small piece and put it in his mouth.

This three non-stick Wei Suoyu is made according to the method of C-level gourmet.

It can be said that the taste is much stronger than the original Sanbuzhan.

And it's much fresher.

The whole Sannon-stick is like a soft cake.

Just a little force can separate the egg body.

When you put it in your mouth, the soft, tender and sweet flavor instantly fills your entire mouth.

It can be said to be extremely delicious.

The chefs in the kitchen all showed expressions of happiness and satisfaction.

But Wei Suoyu frowned while eating.

This is indeed the three non-sticks of C-level cuisine, but Wei Suoyu always feels that there is something missing in this dish.

It can't meet Wei Suoyu's current intentions.

He always felt that this dish could be made better and more delicious.

After all, this is the first time to give a lecture on a subject, so it's not a joke.

No one knew how long Wei Suoyu had been in the kitchen that day.

The chefs only knew that Wei Suoyu was still working on his research when he was off work.

They have never seen anyone who can be so fascinated by the research on dishes.