Urban Super Food City System

Chapter 1130 The Buddha Jumps Over The Wall

The speed of the siblings is relatively slow, but Wei Suoyu is not in a panic. After quickly ordering a step, Wei Suoyu often has to wait for a long time before starting to order the next step.

But no matter what kind of dish it is, the dish has a certain degree of freshness. Some dishes take a little longer after they are cooked, and the quality of the dish will not be good.

Cooking this dish at the speed of the siblings is indeed a bit reluctant. If they follow the normal method, it is estimated that this dish will be useless when they finish the dish.

But the person who can guide them is an extraordinary person.

Wei Suoyu really has nothing to do if it is to make D-level food. After all, the strength of the siblings is here. As long as it exceeds F-level food, they have no skill in making it.

Even the ingredients can't be handled so delicately.

However, if it is only F-level food, or even food below F level, Wei Suoyu only needs to guide and guide them to achieve such an effect.

"Little brother, wait for a while, wait for 3 minutes before cooking the white fish maw, remember to add ginger slices when cooking, and pick it up immediately after boiling."

"Then immediately replace it with cold water and soak for about 10 minutes, then shave and clean the maw."

The siblings obeyed Wei Suoyu's orders, and Wei Suoyu had never felt that it was so easy to guide others.

"Hmph, does anyone eat the Buddha Tiaoqiang made in this way? The freshness of this dish is very high!"

Luo Daping sneered. He heard Wei Suoyu's order and saw what the siblings did, so he laughed unconsciously.

That's right, the dish that Luo Daping asked to cook was Buddha Jumping Over the Wall.

Buddha Tiaoqiang, also known as 'Mantanxiang' and 'Fushouquan', is the chief famous dish in Fuzhou and belongs to Fujian cuisine.

With a history of more than 100 years, it was developed and created by Zheng Chunfa, the owner of Juchunyuan Restaurant.

More than 100 years have passed, and after several generations of famous chefs have improved, the main ingredients of today's Buddha Tiaoqiang are "shark fin, abalone, large scallops, fish maw" and other materials.

It includes all delicacies that fly in the sky, those that run on the ground, those that swim in the water, and those that grow on the mountain, and are carefully prepared with a variety of seasonings and dozens of domestic raw materials.

The Buddha jumping wall made in that way can be regarded as a veritable C-level delicacy.

But because it is too difficult to make, some people think of simplifying the dish of Buddha jumping over the wall.

That's why Luo Daping's dish of "Buddha jumping over the wall" came into being.

But no matter how streamlined it is, it can't change the deliciousness of this dish.

The food of Buddha Tiaoqiang is diverse, and most of the ingredients are seafood treasures. The preparation method is unique, soft, glutinous and crispy, the soup is thick and delicious, and the taste is delicious, which is endless aftertaste.

And it is rich in nutrition, can improve eyesight and beautify the face, promote blood circulation and relax tendons, nourish yin and kidney, and increase appetite. It is unmatched by ordinary delicacies, so it is famous both at home and abroad.

Even many guests from abroad have heard about the dish of Buddha Jumping over the Wall, and they even went to China to taste it for this dish.

It has to be said that Wei Suoyu was a little surprised that Luo Daping chose the dish of Buddha jumping over the wall.

While doubting Luo Daping's strength, Wei Suoyu was also thinking about how to let the siblings complete this dish.

Wei Suoyu didn't know the authentic practice of Buddha jumping over the wall, but he knew many condensed versions of Buddha jumping over the wall.

Just looking at Luo Daping's selection of materials, one can tell what kind of Buddha jumping wall Luo Daping is going to do.