Food Customizer

[Writing this, I hope readers will remember our domain name Taiwan Novel Network→𝕥𝕨𝕜𝕒𝕟.𝕔𝕠𝕞]

The second before he opened the door and walked in, Zhou Bin had already thought of thousands of ways to say hello to this hermit master.

But when he opened the door, he heard nothing.

I only heard Mr. Shang in front of me saying, eat, eat, eat, eat, eat!

Then just immerse yourself in eating, eating, eating!

Damn it, Zhou Bin was completely dumbfounded. The case that Shang Mingke would leave the table every time he finished a dish was suddenly solved at this moment.

It turns out that you didn’t really come to the kitchen to ask if there was anything left. Perhaps Mr. Shang did come to ask if there was any extra, but he actually ate the extra.

I can't accept it, I can't accept it at all!

Zhou Bin, a person who had always been calm, suddenly lost his composure and strode to the operating table. Shang Mingke was still engrossed in eating without paying attention to anything.

"Mr. Shang." Zhou Bin's voice was calm and elegant.

Shang Mingke lowered his head, "Eat, eat, why don't you eat? Come on, let's eat together."

Needless to say, this raw fried sturgeon tastes almost completely out of the category of fish slices. Even the sturgeon slices seem to be just embellishments. The real delicious thing is the ribs!

I can't say it has any special taste, it just has that texture, and it's crunchy and delicious.

Some things are just that.

What does it taste like? It really has no taste. It just tastes very good. If it is seasoned with better techniques, it will immediately become a classic delicacy.

There is also a stewed abalone with dragon bones cooked by the state banquet master Lu Yongliang himself. The ingredients are abalone and sturgeon bones. For this dish, Lao Lu has been staring at Su Chen's four-pound sturgeon for a long time, and he can't find any ingredients. None of it was wasted.

Seeing that Shang Mingke hadn't noticed him yet, Zhou Bin sighed and walked up to him, "Mr. Shang!"

Only then did Shang Mingke raise his head, "Mr. Zhou, why are you in the kitchen?"

I have to say that Shang Mingke was able to get into this position and was very adaptable. "You are a distinguished guest, how can you come to the kitchen? Come on, I will take you back to the box to sit."

Shang Mingke didn't mention a word about coming to the kitchen to eat.

There were so many people here, Zhou Bin couldn't complain about Mr. Shang's behavior, so he could only smile and nod, "I came here mainly because I felt that today's dinner tasted really good. I especially want to visit the food producer in person. I don't know."

Zhou Bin looked around and saw only four people wearing chef uniforms. One of them, an elder, looked more in line with the temperament of a producer. But just now at the door, Shang Mingke introduced that this was the chef of the state banquet. Zhou Bin still has some memories.

"This is the boss here, his surname is Su." Shang Mingke extended his hand and introduced in the other direction.

Zhou Bin immediately smiled and walked towards Zhang Laoer. Because he remembered the world champion and his chubby face was easy to recognize, he ignored Liu Abao.

"Hello, Boss Su! It's better to see than to hear a hundred times! You just met me"

Zhang Laoer was too embarrassed to shake hands, "I'm not Boss Su, he is."

Zhou Bin was not embarrassed at all, "Sorry, sorry, Boss Su."

"Me neither, he is." Old Seventeen took a step back.

Zhou Bin started to feel embarrassed this time. Looking at this tall and tall young man wearing a suit, he felt a little unbelievable, "Boss Su?"

"Well." Su Chen stretched out his hand to shake the distinguished guest's hand, "Hello, I am the boss here."

Zhou Bin was surprised that the boss, or the chef here, was so young, and he was also surprised that a gourmet with such a good craftsmanship was actually wearing a very elegant suit in the kitchen.

I didn't know what to say for a moment, and I held it in for a long time before I finally managed to say, "Aren't you hot?"

Su Chen let go of the other person's hand, feeling that he couldn't make this friend.

You don’t care if I’m hot or not!

"It's okay." Su Chen greeted, "It's our honor that you are satisfied with the food we made."

In "A General History of World Food", there is a story about the dining etiquette of medieval Europe. If the guest is very satisfied with the dishes he has eaten, it is a very high respect to pay the producer a personal visit and thank him.

"You should." Zhou Bin smiled, and when he wanted to say some kind words, Carlson, the three-star chef behind him, walked up to him and reached out to talk to Su Chen.

"Mr. Su, I am the chef of the Ledoyen restaurant in Paris. I was invited by Mr. Zhou to come to China with him this time. I unexpectedly tasted the food you made. I am deeply honored."

Su Chen was slightly startled.

If it was another restaurant, he might not know it, and even trying to understand it would be a problem.

But Su Chen really knew the restaurant the redhead was talking about!

When studying French cuisine, this restaurant was mentioned many times in the general history. When talking about this restaurant, we have to talk about what makes it a time-honored restaurant.

There are many time-honored brands existing in China, but in fact there are not many real time-honored brands. The fundamental reason why many restaurants evaluate time-honored brands is still one word: profit.

With the name of a time-honored brand, the increase in vegetable prices is very reasonable, and the signboard seems to be more upscale.

So now, in order to be more high-end, many time-honored brands have begun to participate in Michelin evaluation!

Cuihua Building is a typical example. It makes itself neither Chinese nor Western, which is very uncomfortable.

However, due to historical changes, most of the time-honored restaurants in China are not as good as Ledoyen Restaurant in terms of heritage. This is a historical reason and has nothing to do with anything else.

This restaurant opened in 1794. Even the location of the store has not changed for more than 200 years. It is now located next to the very prosperous Champs Elysées. The general history introduces that Napoleon and Josephine were there at that time. The first encounter took place here.

Their signature dish is black truffle seabass. Many celebrities and politicians often visit this restaurant. It is a veritable three-star Michelin restaurant.

Of course, Su Chen has never been to the country of Fa, nor has he tasted their dishes. He can only know a thing or two from history books. Whether the specific dishes are as delicious as they were back then can only be known by tasting them in person. .

All we can say is that the chef of this restaurant must have something.

Su Chen immediately smiled and said, "Hello."

Carlson glanced at the operating table and said, "Mr. Su, although I know this is rude, the food you made has aroused my strong interest in Chinese food. I especially want to see how you make it here. May I ask? Is this okay?"

I don't know if it was due to translation or something else, but when Su Chen heard what Zhang Jiayi relayed, he always felt that Carlson spoke a little strangely.

Hearing this, Zhou Bin also nodded immediately, "That's right! Your first four dishes are very delicious. I even asked Mr. Shang to ask if there is any left and I can eat more. It's a pity."

When he said this, Zhou Bin looked at Shang Mingke with a very subtle look.

It seems to be saying: Didn’t you say it was gone? Why are you eating secretly in the kitchen?

Indeed, Zhou Bin is not very interested in how food is made. People who like to eat may not necessarily like to cook.

But those who love to cook will definitely love to eat.

He belongs to the former. Only by staying in the kitchen can he enjoy his food!

This is what he just realized.

‘It’s very difficult to leave the kitchen when a real gourmet makes delicious food! ’

‘It’s so delicious that it’s even eaten secretly by my own chef! ’

Zhou Bin thought so.

For different reasons and the same purpose, Su Chen still looked at Shang Mingke in response to the distinguished guest's request, "What do you think?"

Shang Mingke laughed dumbly, "Maybe this is the law of deliciousness."

Everyone looked at him, not quite understanding this new term.

"Every customer who comes to delicious food will only eat in the kitchen. A few months ago, Uncle Lu and I were like this. Now we are back to delicious food. Haha, since Mr. Zhou is interested, if Boss Su If possible, it would be the same wherever I eat.”

Otherwise it would have to be Mr. Shang.

This was a good thing for both ends of the story, so of course Su Chen didn't care. Although there were still seven or eight dishes to be cooked, the ingredients had already been taken care of.

This is not a unique secret, there is no big problem if you look at it.

"Then I'm sorry." Su Chen nodded slightly, "If you don't take care of me when cooking, please don't blame me."

The three of them hurriedly smiled and shook their heads, saying of course not.

Su Chen didn't want to talk nonsense.

Cold appetizers, soups, hot appetizers, fish, the first four courses are over.

Next, it’s today’s main course.

The purpose of the first four dishes is to gradually get the guests into a dining state, so the portions will be very small.

According to the habits of traditional French cuisine, this is the case. The form of appetizers is also relatively flexible, and basically there will be no "destructive" dishes.

But here comes the main course.

In French cuisine, the main course is the highlight of the entire menu. The previous dishes are also there to pave the way for this dish, and the selection of ingredients for the main course is also very particular. Only meat or fish will be chosen as the main ingredient.

There were already two fish courses and one poultry course for the appetizer, so when it came to choosing the main course, Su Chen decisively chose livestock meat, and it was also a type of meat that would be ruined if it was not cooked well.

In coastal areas of Guangdong Province, due to the limitations of their own products, Lao Guang does not eat large amounts of meat most of the time. For them, the cooking method of livestock meat is actually relatively simple, and most of them are stewed.

As for the meat Su Chen chose, looking at hundreds of Cantonese recipes, there was only one dish that made the list: mutton stewed with Huaiqi berries.

In order to satisfy his appetite and eating habits, Lao Guang chose dried yam horns and wolfberry as the ingredients for stewing mutton among many ingredients. The cooking method is still stewing, but this dish has a shortcoming. For someone who loves meat, it doesn't taste good at all.

So what makes it cool?

"This fifth dish, which is the main dish, is called hand-caught mutton." Su Chen said.

"I thought the fifth dish was also Cantonese cuisine, but I didn't expect you to choose such a big dish." Shang Mingke was also quite shocked.

The key is to enjoy the mutton with your hands!

He had eaten in the capital, and the food in a few restaurants was pretty good, but after eating in many places, Shang Mingke also became confused.

The versions are not unified at all.

In some places, it is roasted, in some places it is boiled, and in other places it is stewed.

Su Chen breathed out, "I don't know what to say about this dish. Although it does sound more northern, I personally think that the cooking method is somewhat similar to Cantonese cuisine."

Hand-caught mutton is no stranger, but Su Chen couldn't find a proper way to do it.

Some people say this is Beijing cuisine, some say this is Hui cuisine, some say this is Xinjiang cuisine, and some say Gansu cuisine.

This is enough to show that hand-pulled lamb is definitely loved by most people. Of course, there is a prerequisite that cannot be ignored: it must be done well.

Some people change color when they smell lamb when they eat.

After taking a bite, they want to vomit their stomachs. The reason is that they can't stand the smell of lamb, right?

So when in the practice room, Su Chen repeatedly pondered this dish. Removing fishy smell and removing mutton are two concepts. Fishy smell is easy to say, but mutton smell is the taste of the meat itself, which is difficult to win.

Including the salt pond beach lamb with little mutton smell, it is just a name. For people who can't eat lamb, it is still mutton!

What is hand-pulled meat?

It must be eaten with hands.

Then how to highlight the taste of the ingredients themselves?

In terms of preparation, it must be stewed. Roasted lamb needs to be supplemented with a lot of seasonings to taste fragrant, such as cumin.

But this stew is a little different from the stew in Guangzhou.

So when Su Chen summoned a black goat, which is the most common in China, in the practice room, he only used a little bit of subtle skills and easily achieved the S-level evaluation.

At that time, Su Chen could only sigh: the choice of ingredients can really raise the upper limit of food infinitely.

So when Fang Chang selected the ingredients for this hand-pulled mutton, he also spent a lot of effort.

He contacted his supplier in Meng Province overnight, and the fastest logistics sent back a black goat that roamed on the grassland, and it was still a minor!

This sheep has never eaten anything messy since it was a child. It just gnawed grass every day, and on the grassland, it had nothing to do every day and fought with other goats.

Gaga is just bumping!

After Fang Chang took it back to help slaughter it, he sent a message to Su Chen.

If this mutton can be cut into pieces to make dumplings, my tongue will be drooling!

Unfortunately, this was the ingredient that Su Chen used to complete the order, and Fang Chang did not dare to hide it easily, so he could only send the whole sheep to Su Chen strangely.

The day before, Su Chen had done a simple treatment on the sheep in the kitchen, mainly separating the various parts of the mutton, and finally left two lamb chops.

Then it was frozen again, and the lamb chops were cut into small pieces of one finger long using an electric tool, and then the width of two sections was cut with a knife, and then all the subcutaneous fat on the surface was removed.

Each lamb chop is two ribs with a piece of meat.

The surface of these meats is slightly wrapped with a very thin layer of fat, and it is not the kind of fat that looks greasy, but a little bit of fat in the middle of the marbling meat.

The lamb chops after cutting were frozen again.

Today, after receiving the information from Shang Mingke, Su Chen gave all his attention to this main dish after giving instructions for the previous dishes.

The thawed lamb chops were soaked in clean water, and the seasoning added this time was very particular.

Smashed celery, chopped coriander, and onion cubes, and a few spoonfuls of refined salt.

These are the best ingredients Su Chen found after repeated experiments in the practice room.

Celery and onion can remove the fishy smell and mutton smell. I am afraid that not many people in the entire chef world use them, so when Su Chen got the best result, he was also very curious!

Later, I figured it out after careful consideration.

Celery and onion have a strong taste in themselves. After soaking with mutton, they will gradually suppress the fishy smell of mutton, but when cooking later, these two flavors will gradually disappear during the stewing process.

This is the magic.

As for coriander and salt, this is for the purpose of flavoring. Through long-term soaking, give the mutton a base, otherwise the meat will taste tasteless.

So there are the ingredients you see now.

In a large pot, a pot full of lamb chops is soaked.

"If this dish was prepared according to your dining time, it would be ready by now. We can only eat it later after all this trouble."

"No problem, no problem!" Zhou Bin didn't care at all, "We have plenty of time."

Carlson also had no problem.

As long as he could see how Boss Su cooked and how long it would take to eat, he didn't care.

If the guests didn't care, Su Chen would be fine.

It took two and a half hours from the time Shang Mingke arrived in Jingzhou after receiving the news, and more than half an hour had passed since their meal. The mutton had been soaked in clear water for a full three hours.

It was almost done.

Add a lot of cold water to the iron pot, put all the soaked lamb chops in it, cut large pieces of ivory white radish, and put them in the pot together.

As the temperature rises, even after soaking for three hours, you can still see a layer of foam on the surface of the boiling water.

It doesn't matter.

Su Chen observed and skimmed off the foam on the surface of the water. What can be seen is that the soup base for cooking lamb chops is exceptionally clear, without any dirty color at all.

Carefully pick out all the white radishes in the pot, and then pour the mutton and the soup into the pressure cooker.

If you don't use high pressure, you have to simmer it for at least three hours. Except for the home version, it is generally not done this way.

After entering the pressure cooker, pour the freshly cut carrots into it.

One white and one beard, even the state banquet master Lu Yongliang was confused.

He picked up a piece of discarded white radish and tasted it, "This taste is okay, why don't you want it?"

Su Chen put the lid on the pressure cooker and lit the fire, then threw the half bowl of wrapped radishes in front of He Shuting, "You can still eat it. Let Shu Ting try it."

He Shuting was not in a hurry to eat. She lifted up half of her hair and leaned over to smell it. She immediately showed a disgusted expression, "Hey! How can you eat this thing? It stinks!"

This is the difference between people

The white radish that Lao Lu thought was delicious turned into a stinking existence when it arrived at He Shuting's place.

How wonderful.

"These white radish are used to remove the mutton. People who like mutton will taste really good when eating it, because while it absorbs the mutton smell, it must also absorb some of the umami flavor."

That's why Su Chen picked it out and didn't use it.

If you cannot confirm the guest's tolerance for mutton's mutton smell, then you must make sure there is no mutton smell. This is what a caterer should do.

Hearing this, Zhang Heping and Lao Shiqi immediately came over and said, "I can eat mutton!"

The two of them showed off half a pot of white radish in just a moment.

Zhou Bin and Carlson looked confused.

Aren’t you talking about kitchen waste? How come it still tastes so delicious?

Carlson, in particular, suffered a language disadvantage, and the white carrot was gone before he understood the form.

The pressure cooker will start steaming soon, and you need to wait for another thirty minutes for this process.

Su Chen was not in a hurry. The preparation of the fifth main course started, and the waiting time was of course spent preparing the sixth course.

In fact, in contemporary French cuisine, there are no longer such tedious thirteen courses. After the main course, desserts and coffee are usually started, which heralds the end of today's banquet.

But we agreed to be Shang Mingke’s distinguished guest.

So among the thirteen dishes, no one can be missing!

Su Chen made the sixth and seventh dishes together, which were hot dishes and cold dishes after the main course.

According to "A General History of World Food", because the main course is usually a variety of large meats, the hot and cold dishes afterward are to relieve boredom, and at the same time, it also leaves some ambiguous chat time between the guests and the host.

Then the cuisine will return to Cantonese cuisine.

Moreover, the first five dishes were all meat dishes, so for these six or seven hot and cold dishes, Su Chen returned to vegetarian dishes.

Most stir-fried vegetarian dishes in Cantonese cuisine are light in taste and cooked using the technique of boiling and pouring sauce. This is somewhat similar to the technique of using sauce in French cuisine, but Su Chen doesn't think so.

You’ve already had Chinese food, so let’s have something awesome!

A hot dish, the best dish in Dinghu!

It is said that this dish comes from Dinghu District, ZQ City, so it is named directly after the place name.

When it comes to vegetarian dishes, many people's first impression is simple stir-fried green vegetables, or stir-fried various seasonal vegetables. The famous Di Sanxian in Northeast China is deeply loved by most people.

However, the preparation method of this type of vegetarian dish is extremely simple, and the sauce is often fried with garlic juice or soy sauce. Most of the time, what customers eat is not the ingredients themselves, but the taste of the cooking sauce.

But Su Chen took out this Dinghu Shangsu.

It is no exaggeration to call this dish the king of vegetarian dishes!

There are thirteen kinds of ingredients alone!

There are many cooking methods, including blanching, stir-frying, blanching, simmering and braising.

It is no exaggeration to say that this dish is not difficult to make, but the process is complicated. Each ingredient requires special techniques and seasonings to highlight the original taste of the ingredients.

If there is any carelessness in this process, everything will be lost.

So even Su Chen was extremely cautious at this moment, not daring to slack off at all. First, he placed all the ingredients he had prepared in advance on the operating table not far from him, and then closed his eyes and read this in his mind. The whole process of cooking was done silently.

"This dish will never appear again in Delicious Food." Su Chen opened his eyes and said with certainty.

No one else dared to speak, and it was obvious that Boss Su's expression was not very happy.

Only Ling Shuyu dared to beep at this time, "I suggest you don't set the flag at will."

Su Chen snorted.

I don’t care, I’ll do it this once in my life anyway, and even if the gods come, I won’t do it again.

When making Dinghu Shangsu, the first ingredients to be processed are dried elm ears and dried yellow fungus.

These two ingredients need to be soaked in cold water for at least 8 hours, but Shang Mingke made a surprise attack, which resulted in Su Chen having to start soaking them as soon as he received the news, and only boiled them in cold water. soak.

After boiling, it must be removed from the fire, otherwise it will be cooked.

Now for more than three hours, I have been soaking it in high-temperature boiling water, and finally it has reached the standard of tenderness inside and outside. It is also because this dish is complicated to make, so Su Chen did not prepare a lot of ingredients.

Quickly remove the fine hairs on the surface of the elm ears, clean the sediment on the surface of the elm ears, cut them into thin slices about 5 cm thick, throw them directly into boiling water and blanch them for 1 minute!

After picking them up, pour the dried elm fungus and dried yellow fungus into another basin. In this basin there are two ingredients that have been soaked: snow fungus and sweet-scented osmanthus fungus.

"Oh my god, I'm starting to get a headache just looking at these ingredients. There are so many things that I don't recognize anymore." Zhang Li looked at Su Chen displaying so many things, and she almost felt stupid.

I thought that being a cook is not much easier than studying. I thought it was just a matter of familiarity, but now I have to remember so many ingredients and processes. It is too difficult.

"What the boss is dealing with is dried yellow fungus and dried elm ear, both of which are fungi. They can be used as medicine and can also be used for cooking. I have seen fried dishes alone, but I have never seen so many types mixed together. "Yes." Lu Yongliang needs to be more knowledgeable, he basically knows all these ingredients.

This made things difficult for Zhang Heping and Lao Qi, so they remained silent.

Needless to say, most of these dozen ingredients are unknown to them.

Even Carlson, who came from abroad, was extremely curious and fawned over Zhang Jiayi, asking him to help translate from time to time.

Most of these ingredients were beyond his knowledge.

Many of the ingredients have never been seen before. Just looking at them, you can't imagine the taste of these ingredients.

In addition to expectations, there is only hope.

Next are the flower mushrooms and mushrooms that have been soaked for twenty minutes. These two ingredients are relatively common and everyone basically knows them.

The difference from the previous ingredients is that after these two fungus ingredients are washed, they are mixed with oil, then water, refined salt, and MSG are added, and then steamed in a steamer!

Su Chen placed it next to the steamer and after a ten-minute countdown, continued to process other ingredients.

Even though it was just these two simple steps, the few knowledgeable people present were already starting to feel a little numb.

If it's just preliminary food processing, then it's easy to say.

But this is already the processing of ingredients in cooking, and there is a specific time for each ingredient.

After Su Chen completed this step, he didn't pause at all.

Then there are the fresh mushroom buds. Pull a cross-shaped knife on the end of the stem and wash them repeatedly. After washing the sediment inside, blanch them in a boiling water pot for half a minute, then put them in cold water to cool and set aside.

Next is another strange ingredient.

"What is this? It looks so beautiful." Zhang Li picked up the thing and looked at it carefully.

This fungus crop looks a bit like a mesh of dry white snake skin!

This thing has a dark green cap, a snow-white cylindrical stipe, a pink egg-shaped stipe, and a delicate white mesh skirt at the top of the stipe spreading downward from the cap. No wonder Zhang Li feels that Looks good.

Overall, it looks very irregular and gives people a very poisonous feeling.

"You can't see a little person after eating this, right?" Liu Shengnan swallowed his saliva and swore silently.

No matter how much is left over later, I will never be greedy.

She had seen videos before, and the people who had eaten in the hospital were all very funny, and she didn't want to make such a joke.

The cautious sister Shengnan just wants to be the woman who records videos for everyone with her mobile phone!

"No." Lu Yongliang directly denied Liu Shengnan, "This thing is called bamboo fungus. It is a cryptofungus that lives on the roots of dead bamboo. It is known as the queen of fungi. This thing is rare and can be eaten. Consider this a blessing for you."

Ling Shuyu breathed out, someone finally thought about it for her, "I asked a friend from Sichuan Province to go back to the village to find this overnight."

Su Chen glanced sideways at Ling Shuyu.

No matter what time, he just gave orders, and now it sounds like this thing is indeed hard-won.

‘Give Ling Shuyu more bonus this month! ’

Cut the bamboo fungus into three centimeter-long sections, blanch it in boiling water for one minute, remove it and put it into cold water for later use.

At this point, almost half of the ingredients have been processed.

Another ingredient was processed, peeling off the hard shells of fresh lotus seeds and putting them in a pot. This time, Su Chen also added some alkaline water to the boiling water.

After boiling in alkaline water for one minute, the coat can be easily wiped off. After washing again, change to another pot of clean boiling water and boil for another half minute. Take it out and put it in cold water. Use a toothpick to poke the lotus heart. Continue soaking after getting out.

At this point, the ten-minute steaming over there has ended. Turn off the heat to a low level so that the water in the pot can maintain a state of barely boiling.

"Amazing skills! Amazing skills!" Liu Abao exclaimed, "I have practiced secretly countless times, but I still can't reach this state. I really envy my boss's ability to control heat!"

Lu Yongliang touched his chin and nodded, "Indeed, this fire control is already perfect."

It is well known that the boiling point of water is one hundred degrees.

As long as there is fire below, there will be heat transfer and the water must boil.

Like Su Chen, who can control the flame in such an exquisite state, if the water is slightly larger, it will boil immediately, and if the water is slightly smaller, the temperature will start to drop. This is almost counter-intuitive to human beings.

This time, after hearing Zhang Jiayi's translation, even Carlson couldn't help but be a little shocked.

‘Someone can actually control the flames in this state. Is this boss a magician? ’

Of course, Su Chen didn't have to do this if he was just cooking this dish.

It is precisely because after this operation, half an hour has passed.

The lamb chops just stewed in the pressure cooker are already cooked, and they will become rotten if they are stewed for a while.

After deflating, Su Chen opened the pressure cooker.

A strong and fresh smell gushed out and wandered everywhere in the kitchen, causing everyone present to sniff uncontrollably.

Just watch Su Chen use chopsticks to carefully take out all the lamb chops from the pressure cooker and put them into a basin.

After half an hour of high-pressure stew on those lamb chops, the lean meat that originally wrapped the bones had shrunk, exposing both ends of the lamb ribs.

Because no seasoning was added, only some carrots were put in it, the color of the mature mutton highlights the most original color of the meat. It should be said that this color does not look so delicious.

But this state makes people salivate.

After all the lamb chops were picked out, Su Chen began to prepare a sauce.

Put minced garlic, old vinegar, and salt in the bowl. There are only these three sauces, which is very simple.

Another bowl is even simpler, just a bowl of chive sauce.

After distributing these sauces to three bowls, Su Chen placed the lamb chops and the small bowl of dipping sauce on the plate, "Three people, this is today's main course, hand-pulled lamb."

Zhou Bin and Carlson looked at each other, feeling a little bit at a loss for this hand-pulled lamb.

Shang Mingke took the lead, "Eat it like this."

Pinching the exposed ribs with the thumb and index finger, the other side with meat is fiercely inserted into the garlic sauce in the bowl.

The mutton was dipped in rich garlic juice and aged vinegar and taken out of the small bowl. The slightly darkened color and slightly trembling large piece of meat looked very tempting.

Shang Mingke directly put the half of the meat into his mouth, pinched the ribs with his lips, and pulled his fingers outward!

A smooth rib appeared in his hand, and the piece of lean meat with a thin layer of fat on the surface remained in his mouth.

The rich garlic aroma and the unique garlic aroma of aged vinegar flowed freely in the mouth, and there was no time to feel the collision of this magical taste.

After just a few chews, the hot mutton with an unparalleled delicious taste instantly occupied all the feelings of the taste buds!

After half an hour of high-pressure stewing, the surface of the mutton was a little firm to bite, but as long as you chew it a few more times, you can immediately feel the tenderness of the meat inside, if you didn't know in advance that it was stewed lamb chops.

Shang Mingke didn't even know that he was eating mutton!

Just one word, fresh!

There is a saying, what is the freshest meat in the world? It is fish and mutton.

Now the feeling of eating meat in big mouthfuls not only fully satisfies the most primitive desire of a carnivore, but also brings out the freshness of mutton to the fullest!

The meat without any smell of mutton is an indescribable enjoyment to eat.

Zhou Bin imitated Shang Mingke, but his first choice was chive flower sauce.

The moment it entered the mouth.

A unique sense of chive freshness came, followed by a slightly spicy taste, but this spiciness is completely different from the spiciness of chili peppers.

The fleeting spiciness made the taste buds a little disappointed, but the freshness of mutton immediately followed.

"Is this mutton?" Zhou Bin looked at the bare ribs in his hand in disbelief, "Is this mutton?"

Of course, this must be mutton.

With this taste, other meats can't be compared at all.

But this taste.

"This is so delicious, isn't it?" Zhou Bin started eating like crazy, even feeling that one hand was not enough.

He used both hands to dip the chives in one hand and the garlic juice in the other, and stuffed it into his mouth.

Lamb has a characteristic that the solidification temperature of mutton fat is very low.

After eating a few bites, Zhou Bin even felt that a layer of mutton began to solidify on his lips, but every time the next bite was sent to his mouth, the mutton fat would melt instantly.

Along with this feeling, the more you eat, the more delicious it is!

Each bite of mutton will be more fragrant than the previous one.

There is nothing fancy.

There is just eating meat in big mouthfuls, with a mouth full of meat and a stomach full of meat.

It's so cool!

Not to mention the two of them, Carlson was also stunned.

'Can mutton be cooked like this? '

'He can cook mutton to this extent without adding any seasoning? '

This three-star chef has already expressed his incredibleness for the nth time.

‘If mutton can be so delicious, then I can do it too! ’

Even Carlson suddenly had such an idea.

Of course, he didn’t know how many people Brother Fang had contacted and how many suppliers he had found for this goat. This kind of free-range black goat is definitely something that can’t be found.

Even if I go to the grassland to carefully select it myself, I may not be able to find such a goat.

“This is the charm of ingredients.” Su Chen said subconsciously when he saw the three people feasting.

This custom-made meal is indeed contrary to the original intention.

Although he used to have high requirements for ingredients, he had not reached such a crazy point.

If it weren’t for Shang Mingke’s order, Su Chen would never do this.

“I thought people who eat French meals are very elegant, but this is not very elegant?” Zhang Li touched her head, very puzzled.

Liu Shengnan frowned and thought, "Is it possible that they can maintain their elegance because they have never eaten delicious food?"

"It should be." He Shuting, who doesn't like to eat mutton, is now greedy for them, especially the distinguished guest, who is eating with oil dripping from his mouth and has no image at all. Turning around, He Shuting asked, "Uncle Lu, what are you doing?"

In a corner where no one is paying attention, Lu Yongliang is mixing a bowl of noodles.

"You don't understand, this mutton soup is a good thing! I'll quickly mix some noodles and bring it back to make a bowl of mutton soup noodles to eat!"

Eh?

Everyone held their foreheads at the delicious taste.

Is there such a thing?

"Sign up, who wants to eat?" Lu Yongliang shouted, and everyone looked at each other.

Liu Abao was the first to raise his hand, "One bowl!"

Zhang Jiayi did not dare to hesitate, "I want one bowl too!"

"And me!"

Suddenly, the quota of more than ten bowls was full, and the old man happily scooped two more bowls of flour into the basin, "This mutton soup smells good, and it will definitely be fresh when you cook some noodles later. Don't underestimate this bowl of mutton soup noodles. With the fifth brother's skills, 88 yuan for a bowl is definitely not expensive outside."

Wow!

After saying this, the few people who signed up just now felt that they had made a profit.

He Shuting raised her hand quietly, "Is it okay to sign up now?"

Su Chen looked at this group of live treasures.

Perhaps it is this kind of working environment that can keep everyone in the company.

When he was working before, he had seen some back kitchens. If the people under his hands were slightly wrong, they would be immediately scolded by the chef, and in serious cases, they would even smash their bowls under their feet.

At that time, Su Chen actually didn't understand it.

They are just kitchen helpers, what do you ask them to do?

Since you are not satisfied, why don't you do it yourself?

Just like the employees of Delicious, everyone has their own strengths. Call them to the kitchen. Except for the four chefs, everyone else does some odd jobs and does their best.

Why ask them to do things they are not good at, and then scold them after they mess up?

I don't understand.

Get rid of these messy ideas.

Su Chen looked at the pile of half-processed ingredients with a headache.

'I still say that this Dinghu Shangsu, I can't make it a second time in this life! '

Then I processed the fresh lotus seeds.

There are still seven or eight kinds of ingredients waiting in line for Su Chen to visit.

Su Chen shouted silently in his heart.

Oli Ge!

Lao Shang, if you don't give me one or eight hundred thousand this time, I won't agree to you!

Well, I will try to fix the update time bit by bit. It is being adjusted. Thank you everyone.