The boss cooks, and the bankrupt company opens a state banquet restaurant

Chapter 89 S-level chicken, no one squeaks after eating it!

Su Chen first cooked it as he had done on the train, except that he strictly controlled the time when the diced chicken was cooked again.

5 seconds, no more, no less, then loading starts.

[Sauce-fried Chicken: Grade A rating]

No surprise, the operation according to the famous recipe can only reach the A-level standard, which further proves that Su Chen has a good grasp of certain positioning of the system.

Class A is a level that can sustain a time-honored brand for hundreds of years. It is also the ceiling for ordinary people to cook delicious food.

If every dish in a restaurant can guarantee to reach A grade, the business will definitely be very good.

But in fact, ordinary restaurant dishes can only reach B grade, which is just a little delicious.

Even a state banquet master of Hubei cuisine like Lu Yongliang can only master a few S-level dishes, and most of the time they are only A-level.

This time, Su Chen did not rush to cook it again, but began to look at the dish carefully.

"I also said that there was something wrong with what Wang Peixin did, and there was something wrong with what I did myself."

On that flawless white plate, you can clearly see the sauce left on the surface of the diced chicken sticking to the bottom of the plate.

The famous recipe says: There is oil on the bottom of the plate without leaving any sauce.

If the plate is stained with sauce, it means that the sauce was not thick enough when frying.

This will also result in insufficient sauce coating the surface of the chicken!
  Su Chen tried making it again, this time being extra careful when frying the sauce.

"Why do I feel like the ones with full proficiency level are not so awesome now?"

When the second portion of sauce-fried diced chicken was ready, Su Chen leaned over to take a look. This time, there was really no sauce on the plate, but after taking a bite, he could notice that the layer of sauce on the surface of the diced chicken was slightly sour. hard!
  “Going too far”

While repeatedly producing, Su Chen also began to observe panel data that he usually didn't pay much attention to.

Because since upgrading to level 3, the experience value has become an outrageous one hundred thousand!

Except for Ling Shuyu, an experience baby, the delicious experience points of other people are almost negligible.

Level: 3 (29778/100000)

技能：炒（满级）、蒸（满级）、炖（22/100）、烧（39/100）、熬（2/100）、炮（21/100）

Because I rarely cook Shandong cuisine, [Pao]’s cooking techniques have hardly improved.

"So... do we need to improve our proficiency before we can quickly master the speed of explosions?"

In cooking techniques, [Cannon] is the same as [Explosion].

Su Chen simply disposed of all the ingredients.

Then add the yellow sauce to the wok and stir-fry until dry, then add cooking wine, ginger juice, and sugar and stir-fry until it becomes a paste.

With a full level of speculation, Su Chen believed that there would be absolutely no problems with this step.

"Then the problem is"

burst!
  The last five seconds, just five seconds, are cooked using the popping method commonly used in Shandong cuisine.

Su Chen put down his tools and began to think carefully.

Sometimes, thinking is more important than practicing aimlessly.

The so-called bursting is the technique of using a small oil pan to heat the oil over a high heat, and then operate the ingredients quickly after putting them in the pan. It only takes a few tossing and turning to get it out of the pan.

The key to this process is the heat. A moderate heat can make the dishes light and colorful, crispy, tender and refreshing.

"The key to frying is speed and moderate heat. If it's too high, the sauce will be mushy, and if it's too low, the sauce won't be thick enough to contain the ingredients."

"In that case."

Su Chen stir-fried another portion of the sauce, and immediately poured the diced chicken into it. He turned the pot with his left hand and controlled the heat with his right hand, seeking slight progress in the constant changes.

"It's big."

“Too small again”

"Why can't I do it for five seconds? It's so big!"

As Su Chen continued to repeat these five seconds of action, the proficiency of [Cannon] was also increasing at a speed visible to the naked eye. I don't know how much time passed until Su Chen felt a little tired.

Every time I feel tired, I have been in the practice room for at least 16 hours.

Do it every 5 seconds. From the time Su Chen came in until now, just the moment when he learned to explode, he would repeat it at least a thousand times every hour!

In other words, Su Chen has practiced five-second explosions nearly ten thousand times in the practice room!

"Even if Wang Peixin makes the fried chicken with soy sauce tens of thousands of times, it would probably take more than ten years!"

"I just learned in a different way!"

When the system panel showed [Exploded] full proficiency, Su Chen held the cutting board with both hands and said, "One last time!"

Follow the recipe step by step and do every step very carefully. When it comes to the last step, you have practiced it tens of thousands of times before, plus you have full proficiency [explosion].

Su Chen took a deep breath.

"The so-called explosion is not controlled at a certain temperature."

"The temperature of the sauce is higher at the beginning, so the heat should be controlled at a high flame. At the last second, when the sauce starts to thicken and the temperature drops, use a strong flame."

Just five seconds.

Su Chen's right hand changed the heat at least three times by controlling the valve!
  "The purpose is to thicken the sauce while keeping the sauce at a balanced temperature."

"It's like this when it's fried with sauce, it's like this when it's fried with onions, it's fried with salt, and it's like this when it's fried in soup. All methods share the same origin, and if you understand one method, you can understand all others."

At this time, Su Chen actually felt like he had realized something!
  This feeling is amazing, I can only understand it but cannot express it in words!
  When a new portion of fried chicken with soy sauce appeared on the plate, Su Chen confidently waited for evaluation.

This time, the oil on the plate really flowed without leaving any sauce. Even after Su Chen used chopsticks to remove all the diced chicken, there was still only a thin layer of lard on the bottom plate, with no trace of sauce color visible.

[Sauce-fried Chicken: Rated S! ! ! 】

Hey!
  Su Chen staggered back a few steps.

Overdone, overdone, this practice was really overdone.

Another problem now is that Su Chen in the practice room uses chicken breasts that have been soaked in cold water for one hour to make them directly.

But the chef of Cuihua Building does not have this condition.

You can't just throw a piece of chicken breast in and ask everyone to wait for an hour before starting to cook.

"Then it's going to have to be tricky."

Su Chen resisted the tingling sensation in his brain, boiled water again, and summoned a piece of freshly cleaned chicken breast.

Cooking with full proficiency has no pressure on temperature control, but what Su Chen has to do now is...
  How can I keep the water at a temperature that will barely cook the chicken, but not undercook it?

This critical value is very important!

Su Chen used to sneer at such mysterious and mysterious things.

I even watched a program about low-temperature steak making and thought it was a lie.

Later, after I became an anchor and had more exposure, I realized that this thing really existed.

Take steak as an example. Between 55 and 60 degrees, the steak can reach 5 degrees of maturity. Once it exceeds 60 degrees, the myoglobin and pigment in the beef begin to denature, turning from deep red to charming pink!
  That is what many people often call: myoglobin.

In that show, a world-famous Western chef marinated the steak, vacuumed it, and then soaked it in warm water at a temperature of 59 degrees for 8 hours! ! !
  It is said that this is the best state for eating steak.

Now, what Su Chen has to do is to find the critical point of chicken!

Fortunately, the [Cooking] skill had already reached the full level, so this process was not too difficult for Su Chen. After about three hours, Su Chen breathed a sigh of relief.

That critical value is really subtle, but I finally found it.

After finishing everything, he immediately exited the practice room. In reality, Su Chen just walked to the cutting board.

"hiss"

"Boss!" He Shuting, with quick eyes and quick hands, walked through the crowd to support Su Chen, "What happened suddenly?"

"It's okay, I'm a little hypoglycemic."

Everyone in the kitchen made an ugly expression.

Hypoglycemia?
  Didn't you just eat a piece of walnut kernel?
  Why do you just open your mouth?
  Borrow a kitchen knife and get a piece of chicken breast.

At this time, Wang Peixin and Zeng Ming also came forward, and their inner thoughts were basically the same.

Wang Peixin, in particular, was really dismissive of Su Chen's comments, but he couldn't say much because he was Mr. Shang's distinguished guest.

This cannot be blamed on Wang Peixin.

In the chef circle in their capital city, they are particularly particular about their sect.

Anyone who knows him well knows that Wang Peixin was trained by Cui Yufen, who was a chef in Quanjude in the 85s. In [-], he became the head chef of the Shandong Cuisine Restaurant of Beijing International Hotel, and he stayed there for [-] years!

If Cui Yu assigning a person from Hebei Province to cook Shandong cuisine is not enough, then Wang Peixin will directly report his master.

Wang Chunlong, who was selected into the "National Famous Chef" ceremony, is an authentic native of Shandong Province!

In the [-]s, Wang Chunlong participated in the compilation of the famous recipe published by the Financial Publishing House. This figure was well-known in the capital!

This is how Wang Peixin's new skills were passed down. If this can be said to be bad, then Wang Peixin really doesn't know, what does it mean to be good?

Is it possible for a young man in his mid-twenties to do this?
  Just watch Su Chen pat the chicken breast with the back of a knife, then remove the fat skin and white tendons, and then cut it into [-]/[-] square chicken cubes.

This step is no different from what he did.

Almost exactly the same!
  just
  Zeng Ming said with a hint of joking, "This master's knife skills are a bit wild!"

The other cooks in Cuihua Building pursed their lips and suppressed laughter.

Su Chen pretended not to hear what they were saying. Indeed, his current mental strength was a bit insufficient.

So it can only be slow.

Besides, if you don’t just cut a chicken into cubes, what kind of knife skills are there? Everyone can do it. Liu Abao in the back didn't have a good impression of these Cuihualou cooks. Seeing their arrogance, he thought you should just wait and see!

I will eat it later without making a sound!

If I hadn't been cooking Shandong cuisine today, I would have let you see how Boss Su makes Wensi Tofu!

Lu Ziye?
  The serious people in the field haven’t seen it yet!
  After the chicken was cut into cubes, Su Chen also took out a pot and filled it with cold water.

Wang Peixin asked curiously, "Won't you have some cooking wine?"

Su Chen shook his head.

I worked hard for several hours to find the critical point, just to avoid adding cooking wine!
  If this is stewed chicken, you can add it. Long-term stewing can allow the cooking wine to completely evaporate, but the explosion process only lasts five or six seconds, so it is difficult for the cooking wine to completely evaporate.

"Ah?" Zeng Ming was praising him more and more enthusiastically, "When I first learned this dish, my master almost gave me a discount because I forgot to add the cooking wine!"

Many of the cooks in Cuihua Building have lost interest in continuing to watch.

Just by not adding cooking wine, they had already concluded that this young man probably couldn't cook.

If you don't add cooking wine to the oily diced chicken, how fishy will the meat inside taste?

After Su Chen put the cold water into the pot, he immediately poured the diced chicken into it, and then used a spoon to stir it back and forth in the pot.

He also turned the heat down and then up from time to time. This process lasted for about six or seven minutes.

Only then did Su Chen take out all the little chicken pieces.

Zeng Ming wanted to say something else, but Wang Peixin coughed and stopped him.

This diced chicken
  Wang Peixin looked carefully.

After blanching the diced chicken yourself, the skin will appear a little fibrous, which is shredded meat. To put it bluntly, the outermost layer of meat is already cooked.

But Su Chen, after taking it out, the diced meat was almost the same as when it was cut into pieces!
  'Is that why he controls the temperature? ’

Wang Peixin started to be interested in Su Chen.

Su Chen gently pressed the diced chicken with kitchen paper to absorb all the water on the surface.

I chose the same method as Wang Peixin, also mixing egg whites and wet dough powder and stirring evenly.

Then add lard to the pot. When the lard bubbles slightly, put in the diced chicken and fry until it is six-cooked, then take it out to control the oil.

‘This boss Su is very good at playing with the heat! ’

'He also has a good grasp of the maturity of ingredients. He seems to be a good cook.'

Wang Peixin found it more and more interesting.

Achieving this step would at least show that Boss Su's previous evaluation of him was not unfounded.

Next, Su Chen held the chopping board and calmed down a little.

Put another wok on, add about a tael of lard into it, then pour the yellow sauce into it and stir-fry slowly.

There is water in the yellow sauce, and it will make a crackling sound when it comes into contact with the oil when it is first put into the pan. It will be fried when the sound is almost gone.

Add another spoonful of sugar to the pot and continue to stir-fry slowly over low heat.

Su Chen's every move was done in an unhurried and slow manner, and even some of the impatient chefs looked anxious for him.

In fact, it just seemed slow. Su Chen was not slow at all. After the sugar in the pot was stirred and melted, he poured in the cooking wine, ginger juice, and sugar color and continued to stir-fry.

Until the pot of sauce turns into a paste.

Just watch Su Chen pour in all the diced chicken with controlled oil, then hold the pot up and down with his left hand, and control the valve with his right hand to increase the firepower!
  During this process, the wok in the left hand kept shaking.

Five seconds was neither long nor short. When Su Chen finally poured a penny of oil on it, flames even burst into flames in the pot!

Fortunately, it was only a moment.

"It's done!"

Su Chen put the diced chicken in the pot on a warm plate, "Who eats it first?"

Looking at the steaming chicken, Shang Mingke pushed away the cooks standing in front of him, "I'll do it, I'll do it!"

This plate of diced chicken, which is red in color and slightly reflective, looks really delicious, but the dish Wang Peixin made also has this visual effect.

Shang Mingke pointed his chopsticks directly at the top piece of chicken and picked it up, feeling quite proud.

I just want to bring Boss Su here so that I can watch a good show and eat well, haha!
  A piece of diced chicken covered in sauce was put into Shang Ming's mouth under everyone's gaze.

Ok?
  Shang Mingke's mouth remained motionless, his expression a little dull.

After a few seconds, he started chewing quickly, and at the same time, he aimed his chopsticks at the chicken nuggets on the plate.

OMG!

Is this really fried chicken with soy sauce?
  Shang Mingke was stunned as soon as he took his mouth. The sauce wrapped on the diced chicken seemed a little hard, but the moment he took it, it all melted along with his saliva and flowed freely in his mouth!

So he forgot to chew it then.

When he reacted, he took a few bites and the soft and tender texture of the chicken gave his brain unparalleled satisfaction!
  The heat and umami flavor emanating from the diced chicken, combined with the sweetness and aroma of the sauce flowing in your mouth, seem to have a magical reaction when the two collide!
  It seems like chicken was born to do this!

All other practices are blasphemy against chicken!

delicious! ! !
  "Hahahahaha~"

Shang Mingke took three bites in succession, and everyone else swallowed their saliva.

Seeing that something was wrong, Wang Peixin also took a piece of meat with chopsticks and put it in his mouth.

Unlike Shang Mingke, Wang Peixin ate the meat with a questioning attitude and a tasting attitude. As soon as he entered the meat, he concentrated on feeling the taste of the diced chicken.

"Fuck!"

Wang Peixin's first reaction was that the sauce was well prepared and could compete with what he had.

But when he bites down.

'No matter how you feel it, there is only the delicious flavor of the chicken itself.'

‘It tastes salty in the front, sweet in the back, and has a mellow aftertaste.’

‘The key is, he seems to have really managed to make it without the smell of cooking wine! ’

'and'

Wang Peixin looked down at the warm plate. Under the diced chicken, not even a drop of sauce stuck to the plate.

‘How on earth did he do it! ’

"Why are you standing still? Give me a taste!" He Shuting couldn't wait for a long time. A foodie like her didn't care about so many things. She found a pair of chopsticks from nowhere and picked up two pieces of meat at once.

"Hmm~~" The long-legged girl smacked her lips happily, "Boss! Why don't you make such delicious food in our store? It will definitely sell out!"

Liu Abao also followed, "I'm off! I thought Cuihualou's diced chicken was pretty good, but after eating this, do you think it's still edible?"

The somewhat old voice in the earphones became more and more urgent, "What does it smell like? What does it smell like? What are you talking about now? What does it taste like!"

Zeng Ming sneered.

Are these people talking too much?
  It seems like it's nothing, but you insist on bragging?

Why can’t we eat the diced chicken at Cuihualou?
  I still don't believe it
  "Uh! Master!" Zeng Ming stared, "Master, this!!!"

Zeng Ming is very familiar with the taste and texture of this dish!

Tourists who come to Cuihua Lou for dinner will basically order this dish, and he has to make at least a hundred of it.

Zeng Ming could tell what was a little too much and what was a little missing when he tasted it with his eyes closed, but when he took this bite into his mouth, it was an experience he had never experienced before!
  That combination of texture and flavor violently impacted his shallow understanding of Shandong cuisine.

He doesn't understand, and doesn't understand.

Boss Su, who obviously looks ordinary, uses ordinary steps when making it. Why is there such a huge difference in taste now?

It's the kind of chicken that Cuihualou actually tastes good. It's really good!
  But now that I have eaten Boss Su’s job, I feel that that thing is really bad!
  It turns out that I always thought our restaurant’s food was delicious. The reason was that I didn’t eat the really delicious food?

Zeng Ming's whole body was numb!

Wang Peixin smiled and walked up to Su Chen openly.

"Boss Su, I was disrespectful just now! Is it possible that I haven't heard of your skills?"

Wang Peixin has seen only one Shandong cuisine chef who can make fried chicken with soy sauce to this extent, and that is his grandfather Wang Chunlong.

However, Grandpa Shi rarely plays spoons when he is old. Even if his master Cui Yu has mastered it, it would be difficult for him to reach this level.

Logically speaking, such a person should not be an unknown person!

Su Chen waved his hands with a sleepy look, "That's it for today."

Wang Peixin wanted to say something else, but Shang Mingke stood in the middle with a plate, "I think Boss Su is really tired. Manager Wang, can we talk about it tomorrow if you have anything?"

After blinking, he added, "Boss Su lives in the guest house of our urban construction group, ah~"

Lao Shang felt that chopsticks were not enough, so he just dug into it with a spoon. This was so satisfying!

"Okay, okay!" Wang Peixin had no choice but to give up, "Xiao Zeng, go ask the driver to give Boss Su a ride."

"No, I have a car here." Shang Mingke walked out happily holding the plate, as if he didn't want to return the plate to Cuihua Building.

It wasn't until she walked out of the hall that Zhang Li, who was walking at the end, mustered up the courage to say, "Mr. Shang, can you give me a taste?"

Shang Mingke stopped and looked at the few pieces of diced chicken on the plate that were scooped into the spoon.

Put it in your mouth without hesitation.

His expression was very calm.

"Huh? What did you just say?"

(End of this chapter)