In the next few days, the second round of the group stage competition for the qualifying places in the Donghai City Division officially ended.

At this time, it was only more than ten days before the start of the competition, but the original more than 13,000 contestants are now only 65 people left!

The remaining 65 people will compete for the first place in each group in the third round.

In other words, the competition will be more fierce in the next third round.

Each contestant must be up to 12 points of spirit to deal with it.

Even if it is extraordinary, it is no exception.

Because the contestants who can go to the third round are all chefs with real skills.

After a short break of the day, the Tokai City Chefs Association announced the schedule for the third round of the competition.

In the third round, the competition will be a platter of dishes.

To put it simply, it is to cook according to the menu given by the chef association within the specified time.

Of course, the items on this menu are also arranged according to the difficulty of completion.

In the end, the contestants will be judged based on the dishes they have completed, and the one with the highest score will win.

In fact, this third round of the competition is basically the same as He Bufan's duel with the Yinmen chef in Linzhou City.

It's just that it was free to play at the beginning, and now there are restrictions!

The next day, the third round officially began.

He Bufan's Group A is still playing at the Donghai Sports Center.

At this time, there are still sixteen participants left in Group A.

Among these sixteen people, some of them have even dealt with him.

But at the moment, they are in competition with each other, and no one will show mercy.

After the sixteen contestants found their own kitchen counters, the personnel of the Tokai Chef Association appeared.

In order to ensure the fairness of the game, the headquarters of the Huaxia Chef Association also sent a supervisor.

When the supervisor and the referees were in place, they gave an order from the host.

The third round of the group competition for the qualifying places in the Donghai City Division has officially begun.

Immediately afterwards, on a wide screen, the names of dishes began to appear, a total of ten dishes.

At the same time, after the name of each dish, it is also marked how many points the dish is worth, and the total score is 100 points.

In other words, if you want to get a perfect score, you must make all ten dishes.

Of course, the premise is that the dish you cook is up to par to get its scores.

When the name of the dish was announced, some of the chefs on the scene began to make the dish.

And He Bufan didn't do it immediately, but looked at the names of the ten dishes that were announced.

He Bufan found that the names of these ten dishes are not only sorted by difficulty.

It is arranged in the order of frying, marinating, frying and stewing.

There are two dishes for each cooking method.

And the time required for each dish is different because of the different cooking methods.

For example, if you make a simple stir-fry, it will definitely be much faster than a stew.

In other words, this third competition may not only test the cooking skills of the contestants.

At the same time, it also tests the contestants' understanding of these ten dishes, so as to make reasonable use of the limited time.

But most people on the scene did not find this problem.

What they thought was, I started with the first course.

It's just that if I'm fast enough, I'll be able to finish a few more dishes.

In other words, from the very beginning, they didn't think about finishing these ten dishes.

But why not be different, if you want to do it, you have to do it beautifully.

These ten dishes, why not be ordinary must be completed.

As the saying goes, sharpening knives is not a mistake for woodcutters, He Bufan began to move in his hand after discovering the connection between the ten dishes.

And the first thing He Bufan needs to do is the most time-consuming braised vegetables and stews.

Of course, it takes the most time here, not the time it takes to make this dish.

Rather, it refers to the time it takes for the entire dish to be completed from hands-on to completion.

Therefore, the first dish to be made is ginger elbow and spiced beef.

The production process of these two braised dishes in the early stage is relatively simple and time-consuming.

Scrape and wash the front elbow of the fresh pig, make a knife along the bone, and put it in the soup pot to cook.

During this time when the pork knuckle was cooking, He Bufan began to make spiced beef again.

Wash the fresh beef and evenly change it into pieces of about 500 grams.

Then marinate with cooking wine, ginger, green onions, and an appropriate amount of fine salt for an hour.

Taking advantage of the time when the beef was marinated, He Bufan began to prepare the stew again.

One is chicken stewed with mushrooms, and the other is pork stewed vermicelli.

Both of these stews are very common dishes, but it is still a hassle to really make them delicious.

Cut the chickens into cubes and soak them in water to remove the blood.

Blanch the chicken pieces in a pot under cold water.

Change the green onion and ginger to a knife and set aside.

Heat the oil, and stir-fry the blanched chicken pieces until fragrant.

Then add the green onion and ginger, dried red pepper, spice and bay leaves.

Pour in an appropriate amount of soy sauce, a little sugar, cooking wine, and an appropriate amount of salt.

Add the water that has submerged the chicken pieces, bring to a boil over medium heat, and skim off the foam.

At this time, add the soaked mushrooms and simmer for 30 minutes.

After the chicken stewed mushrooms were put into the pot, He Bufan began to prepare pork stewed vermicelli again.

Wash the pork belly and cut into large pieces.

Pot the pork belly under cold water, add green onion and ginger, and an appropriate amount of cooking wine to remove the smell.

When the water boils, skim off the foam, remove the pork belly, and rinse with warm water to remove the blood.

Heat the oil, add the green onion, ginger, Sichuan pepper and star anise and stir-fry until fragrant, then add the pork belly and stir-fry evenly.

Add cooking wine, dark soy sauce and rock sugar and stir-fry until browned.

Finally, add an appropriate amount of warm water to cover the pork belly, bring to a boil over high heat, turn to low heat and cook for an hour.

By the time He Bufan finished his work, the pork knuckle that was cooked at the beginning was almost good.

Remove the cooked pork and remove the front elbow bone.

Cut the green onion into sections, slice the ginger a little, and cut the remaining part into cubes for later use.

On the lean side of the pig's front elbow, cut it into pieces with broken meat and continuous skin, and put it in a bowl with the skin side down.

Then add Sichuan peppercorns, cooking wine, green onions, ginger, refined salt and an appropriate amount of pork elbow soup to the bowl.

Steam for two hours.

At this moment, this ginger elbow is basically completed.

And the beef on the other side is almost marinated.

But at this time, some of the contestants have already completed a few simple dishes.

They saw that He Bufan had been busy for such a long time, but he hadn't finished a single dish.

So in the eyes of these people, the famous He Bufan is nothing more than that.

Although He Bufan's dishes now account for a higher proportion.

However, if Xiang He Bufan mixes several dishes, the chance of making mistakes will be greatly increased.

Imagine if you were to make this dish and put the ingredients of another dish in it.

Is the dish still the same one?

Therefore, these people are dismissive of He Bufan's approach.

In their opinion, He Bufan is still too young and doesn't take cooking seriously.

It's just that they don't have time to remind He Bufan.

After all, everyone is a competitor now.

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