Metropolis: God-level gourmet system

Chapter 181 The Buddha Jumps Over The Wall

Then, following the host's order.

The long-awaited game has officially begun.

He Bufan glanced at the audience, and then at Yan Ming who was opposite.

Yan Ming came directly to the ingredients area and began to choose ingredients.

"Ugh……"

He Bufan sighed deeply, and also came to the ingredients area.

All kinds of ingredients in the ingredients area are placed in different categories.

Among them, there is a basket of eggplants in the designated food area.

In other words, this second dish will be made with eggplant.

Immediately, He Bufan selected the ingredients for Buddha Jumping Over the Wall, and took a few eggplants at random.

As for the ingredients for the third course, He Bufan will choose after preparation.

After bringing the selected ingredients to the kitchen area, He Bufan started the preparation of the ingredients.

Buddha jumps over the wall, which is a famous dish of Fujian cuisine.

The production process of this delicacy is very complicated.

Because there are more than a dozen kinds of its ingredients alone.

At the same time, in order to fully reflect the taste and characteristics of each ingredient.

These more than a dozen ingredients need to be independently made into a dish, and finally brought together.

So this Buddha jumping over the wall is definitely the most time-consuming dish today.

And when He Bufan was preparing the ingredients here, Yan Ming on the opposite side also prepared the ingredients.

Afterwards, He Bufan stopped looking at the other party, but concentrated on the work in hand.

First of all, remove the sand from the water-fat shark's fin, pick the whole row on the bamboo grate and put it into the boiling water pot.

Add scallions, ginger slices, and Shaojiu to the pot to remove the fishy smell, cook for 10 minutes and take it out.

Pick up the green onions and ginger, take out the grate and put it in a bowl.

And put pig fat meat on the shark's fin, add Shaoxing wine, steam in a cage for two hours, pick out the fat meat, and decant the steamed juice.

Cut the fish lips into long pieces of uniform size, put them in a boiling water pot, add scallions, Shaoxing wine, and ginger slices to remove the fishy smell, cook for 10 minutes, remove them, and remove the scallions and ginger.

Put the money abalone into the cage drawer, steam it with high heat and take it out.

After washing the steamed abalone, cut each piece into two pieces, cut with a cross knife, and put it into a small basin.

Add bone broth and Shaoxing wine, put it in a cage drawer and steam for 10-[-] minutes, take it out, and decant the steamed juice.

Pigeon eggs boiled and shelled.

Chop off the head, neck and feet of chicken and duck respectively.

Pick the pig's trotter tip, pluck the hair, and wash.

Scrape and wash the lamb knuckles.

Then, cut the chicken, duck, pig's trotters, and sheep knuckles into 12 yuan each, put them in a boiling water pot together with the clean duck gizzards, remove the blood and pick them up.

Wash the pork belly inside out and soak it in boiling water twice.

After removing the turbid smell, cut it into 12 yuan and put it in the pot, add the same soup and boil.

Add Shaoxing wine and pick it up for a while, the soup is not used.

Wash the sea cucumbers and cut each into two pieces.

Wash the water-fat pig's trotters and cut them into long and even lengths.

Add appropriate amount of water to the cleaned ham tendons, put them in a steamer and steam them over high heat for 10-[-] minutes, then take them out.

After the ham is decanted from the steamed juice, cut into slices about one centimeter thick.

Cook the winter bamboo shoots in a pot of boiling water, take them out, cut each into four pieces, and pat them flat with force.

Put the pot on high heat, put the cooked lard in the pot and heat it until it is 2% hot, fry the pigeon eggs and winter bamboo shoots in the pot for about [-] minutes and remove.

Afterwards, put the high fish belly of the fish into the pan, fry until the hand can be broken, pour it into a colander to drain the oil.

Then soak it in clean water, take it out, and cut it into long and short pieces.

Leave an appropriate amount of remaining oil in the pot, and when it is [-]% hot, stir-fry the shallots and ginger slices in the pot to give out the fragrance.

Add chicken, duck, sheep elbow, pig's trotter tip, duck gizzard, and pork belly and fry for a few times.

Then add soy sauce, monosodium glutamate, rock sugar, Shaojiu, bone broth, cinnamon, cover and cook for 10 minutes.

Then pick out the green onion, ginger, and cinnamon, remove all the ingredients from the pot and put them in a pot, and the soup is ready for use.

Take a Shaoxing wine jar and wash it, add appropriate amount of water, heat it on a low fire and pour it into the clean jar.

Put a small bamboo grate at the bottom of the altar, and put the cooked chicken, duck, sheep, elbow, pig's trotter tip, duck gizzard, pork belly, flower mushrooms, and winter bamboo shoots first.

Then wrap shark's fin, ham slices, scallops, and abalone slices into a rectangle with gauze, and place them on chicken, duck and other materials.

Then pour in the soup of boiled chicken, duck and other ingredients, cover the mouth of the altar with lotus leaves, and press a small bowl upside down.

After installing, put the wine jar on a charcoal stove, simmer for two hours on a low fire and then remove the lid.

At this time, quickly put sea cucumbers, tendons, fish lips, and fish belly into the altar, seal the mouth of the altar immediately, and simmer for another hour to get out of the pot.

After He Bufan finished these things, it was already afternoon.

The audience in the audience, smelling the fragrance that wafted from the stage from time to time, all salivated.

At the same time, many viewers also feel that watching He Bufan and Yan Ming cook is a very enjoyable feeling.

After watching the ingredients being processed, they exude a unique fragrance.

All the boring feeling was gone.

Even some young people are watching attentively at this time.

On the other side, He Bufan looked at the still simmering Buddha Tiaoqiang, and was also thinking about how to make the remaining two dishes.

Among them, the practice of specifying eggplant as an ingredient, He Bufan already has a clue.

He has the skill of paodingjieniu, the moment he got the eggplant, all kinds of ways to make eggplant appeared in his mind.

But for the remaining dish, He Bufan was still thinking about what to do.

After all, the remaining two dishes must follow the time of Buddha's jumping over the wall.

Neither too long nor too short.

Just when He Bufan was a little distressed, he saw Yan Ming on the opposite side, and he also dealt with the Buddha jumping over the wall at this time.

But Yan Ming immediately started the next dish.

Obviously, his plan for making his own dishes had already been arranged.

At this moment, an idea suddenly appeared in He Bufan's mind.

After He Bufan briefly thought about it, he decided on the third dish.

This is a dish that has been launched in Baiweiwu.

But its taste is definitely a classic!

With an idea, it is necessary to realize it.

He Bufan hurried to the ingredient area and picked the ingredients for the last dish.

And until the end of the game, there is not much time left!