When it comes to dim sum, one hurdle that Chinese people can't get around is Sichuan Province.

Sichuan Province is located in the middle of a basin, surrounded by mountains that seem to be isolated from the outside world, but the people in it are gradually cultivating a slow-paced life.

The people of Sichuan Province are fond of spicy and slower-paced life, where there is a leisurely and comfortable ancient capital, and there is also a paradise rich in water-like beauties and food.

Officially, because of this slow-paced life, their enjoyment was nourished, and dim sum was developed wildly.

Sichuan Province pastry has become a synonym for it.

However, Hu Junbiao is not willing to use the well-known dim sum in Sichuan Province as his foothold, not to mention the century-old accumulation, not to mention, pastries and other things are tantamount to changes in knife work and ingredient techniques.

He was not willing to show only these things, so he put his dim sum on another province - the magic capital.

The magic capital is a prosperous area with a history of colonization, so there are elements of international culture circulating in it. At that time, it was the only window in China that could be adjacent to the world, in which Chinese and Western were mixed, and the life of the old demon people was colorful, with ballroom dancing and bird raising and afternoon tea.

There are also many famous foods that came into being.

Hu Junbiao's foothold is two of the famous dishes.

Crab shell yellow and chicken pan-fried steamed buns.

Crab shell yolk doesn't need crab, and chicken doesn't necessarily need chicken to pan-fry steamed buns.

Chicken is just one of the ingredients, for the sake of the fairness and justice of the competition, Hu Junbiao did not choose the livestock that he put in the Lingquan pot to nourish, but asked the drunken spring breeze to help prepare it through Niu Kelian.

For the fairness and justice of the competition, the ingredients are naturally prepared uniformly.

After a while, those waiters put the ingredients that Hu Junbiao needed in the kitchen, and I have to talk about how much this drunken spring breeze restaurant is very concerned about this competition.

The selected ingredients are all high-quality products, and the freshness, quality and color are all top-notch.

Flour mixed with lard, Hu Junbiao skillfully used the crane kneading method, sometimes hooking and sometimes swinging, kneading it into a very smooth dough. Afterwards, the ghee skin yeast powder water is mixed with lard, and the kneading technique is gentle and skillful, and watching Hu Junbiao's movements in his hands is like reading a magical art film.

The range of movement is not too large or small, just right, just in a unique beauty, the technique changes like a thousand kinds of phantoms, seemingly slow but quietly observed but found that some are fast, just to create the illusion of vision.

These skills test the physical fitness of the chef, but Hu Junbiao's health attribute points over six points, and if he passes six points, other physical qualities will naturally improve, and it is not very difficult to operate.

After taking out a basin and adding flour, I ordered Niu Kelian to pour boiling water into it, and slowly stirred until it became a snowflake-shaped dough. Hu Junbiao is not in a hurry to mix the fresh yeast into a paste with warm water, pour it into the snowflake-like noodles in the basin, then add warm water and mix well and thoroughly, cover with a cloth to borrow equipment to warm up.

Hu Junbiao's speed is not slow, but his heart is like a mirror, and he has a very good grasp of every step and the amount of each technique.

Rao is a means against the sky that he has a culinary specialty, and he can't help but be careful not to sway it wantonly, simple things are actually the most difficult to grasp and skillful.

Because of simplicity, people's psychology will have a subconscious contemptuous attitude, but simple things are simple and innocent, and the inner content contained in them is very difficult to grasp.

Niu Kelian and Xu Qianzhong sat quietly on the side, and the former could occasionally be a cook for Hu Junbiao, after all, he could run the Niu family restaurant.

Niu Kelian also has some experience as a chef, but Xu Qianzhong is a master who does not touch tea, rice, oil and salt, and he is helpless if he wants to take a hand, for fear of destroying the dim sum in Hu Junbiao's hands.

After Niu Kelian finished washing the green onions, Hu Junbiao used the knife work, the knife was like a phantom, and the sound of the knife was like a roar, and the green onion was turned into a small piece and placed in the basin. Then add oil, salt and white pepper to the green onions, stir quietly and prepare for use.

When the ingredients are taken out and used together, put them in the pot and boil slightly, with the ingredients, and wait for a little to come out of the pot, the fragrance comes out, and the word sweet is carried forward in this taste.

After the dough was prepared, Hu Junbiao took it and kneaded it, which was still the kneading method of the crane. Like a crane dancing lightly, every move between the wings is moving, Hu Junbiao's fingers are hooked or straight, the fingers are forceful or light or heavy, the frequency is stable and fluctuating, but it makes people feel condensed.

In a moment, this dough has its own shape, carving dragons and phoenixes, and the characters are all kind, such as cows and rabbits, which are extremely ornamental. Hu Junbiao left a small mouth and poured the filling soup into it lightly.

The soup is sticky and delicious, and the simple combination of fillings is the ultimate taste. After pinching the opening, Hu Junbiao gently dipped the sesame onion in the closing place.

In the use of the pan, Niu Kelian has already heated the raw oil before this, and carefully put the fried steamed buns that have been formed into the pan and arrange them in turn.

Hu Junbiao took out the oil, his hand swayed slightly, and the oil slowly dripped into the pot like a filament, and then directly covered the pot.

Taking out another portion of dough again, Hu Junbiao used a knife to slowly divide it, flattened the ghee skin, put the oily skin on it, wrapped it and kneaded it continuously. During this period, Hu Junbiao also ordered Niu Kelian to open the pot where the steamed steamed buns were steaming and frying them, and pour some water and other things in turn.

Using a rolling pin, Hu Junbiao quickly rolled out the dough and rolled it down from top to bottom.

Hu Junbiao's eyes are calm, and in the calm is a very serious and serious look, the dish is the chef's meticulous effort, and the chef's original intention must be worthy of the ingredients he uses and the food that is ready.

Before the dish was baked, Xu Qianzhong had already smelled the fragrance, provocative and funny, and his halazi was surging like a river of three thousand miles. Looking obsessively at the dim sum in the pot, I couldn't help but swallow my saliva, this is the magic of the chef, and the dishes have already left the diners around them hungry and thirsty before they are ready.

The competition has a time limit, which is a better test of the chef's cooking skills.

A good chef must have a strict grasp of the cooking skills and time, and at the same time, it is also an invisible test for the chef to cook the food he wants to cook, the amount of time it takes, and the food he chooses for the competition.

Hu Junbiao has a culinary specialty, and he is naturally aware of everything in it, and after breaking through the fog, he is naturally like a mirror, not anxious or leisurely.

Time was choked to death by him, and today he wants to make the Xiaoyao Inn famous in the provincial capital. , you are lonely, the young lady warms you with a movie