Food Customizer

Bamboo shoot slices, that is, dried bamboo shoots. No matter what you make with this ingredient, it will be called Kung Fu cuisine.

It means a very time-consuming dish.

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

If it weren’t for the time spent making other dishes in the previous few hours, I really wouldn’t have time to make this Dinghu Shangsu dish.

Although Zhou Bin and others were showing off their hand-caught lamb, the lightly seasoned lamb chops had been stewed under high pressure, and Su Chen had cut them into small and medium-sized pieces, so that they fit together in one bite.

The originally vigorous Da Cai was grabbing the sheep, but now he felt like he was being eaten into "finger biscuits" by Zhou Bin and the others.

One bite, one bite!

If you rub your mouth, you will find a clean rib.

Not long after, the three people's plates were piled with small bones. They looked so delicious that everyone was devouring them.

"Damn it, if I had known earlier, I wouldn't have let them come to the kitchen! Otherwise, why wouldn't we just eat the rest of the sheep?" Abao discovered a blind spot.

"Then what can be done?" Zhang Heping felt quite emotional. In twenty years of working in the industry, this was the first time he had seen a customer rushing into the kitchen to stare at the food.

Lao Shiqi also found it a bit hard to accept that he couldn't get such delicious mutton in one bite, but what about the cook who had promised not to starve to death?

This is just trying to make yourself hungry to death!

Fortunately, Lu Yongliang still had a pot of mutton noodle soup, so everyone could only look forward to the new dishes among the leftovers.

But these are not important. What is important is that when they noticed Su Chen's movements, they immediately looked away from the three people eating.

Su Chen cut the bamboo shoots into thin slices about one centimeter thick, blanched them in a pot of boiling water for one minute, took them out and kept them for later use.

Now there are up to seven or eight types of processed ingredients alone.

There was no rush to deal with the remaining ingredients. Su Chen decanted the water from the yellow ear fungus, elm ear ear, fresh mushroom buds, bamboo shoot slices, bamboo fungus, and white mushrooms, and mixed them together. And put it in the pot and blanch it!

After draining the water, I finally got an iron pot this time.

"How much does this dish cost?" Liu Sheng's man felt numb.

This is the first time she has seen Boss Su cooking such complicated dishes since she came to work at Delicious Food.

Lu Yongliang stretched out the noodles without raising his head, "So now that many young people don't like to cook, it doesn't mean that the food they cook is not delicious."

"On the contrary, it is not difficult to make several delicious Chinese dishes. On the contrary, it is more troublesome to process the ingredients. This dish made by fifth brother is troublesome in the processing of ingredients. If all the ingredients can be processed in advance, it will be easier to cook. It should be pretty quick.”

Aunt Fang has quite a lot of experience in this regard.

"That's right. When I make New Year's Eve dinner every year, I have to work from morning to night just to process the ingredients. In fact, the actual cooking is done in less than an hour at night."

The short-legged hand rested on his chin, "It would be great if there was a supermarket that could process the ingredients directly before selling them."

Su Chen said, "Supermarkets in the south seem to be like this."

But this also opened up Su Chen's thinking. Since supermarkets in the north are not like this, this is a pretty good business.

Of course, Meilai will not carry out such boring business, but Fangchang's company can do so.

This is an afterthought. It is also feasible to have a casual chat with Boss Fang when you are not busy.

Heat the iron pot over high heat first, add five qian of cold oil into the pot, and quickly drop in three qian of Shaoxing wine before the oil temperature rises.

"Po, serve the soup."

Liu Abao responded and brought a large casserole from the stove he was responsible for, "How about it, boss, is the soup I made acceptable?"

Su Chen glanced at me and said, "If you can't stand it anymore, you shouldn't do this anymore."

Zhang Li pointed to the stuff in the pot, "Boss, what is this? It looks delicious."

"Get you a bowl?"

The short-legged boy hesitated for a moment, then immediately waved his hand to reject Su Chen's kindness.

If it was really delicious, Boss Su would definitely not serve me a bowl!

But this time, she was indeed overthinking.

Su Chen: "This is called vegetarian soup. If you don't see me cooking all the time, I really should reflect on myself if my cooking skills haven't improved at all."

While talking, Su Chen scooped four ladles of soup into the oil pan, "A lot of times, whether a dish tastes good or not doesn't depend on your cooking skills, but on whether you put effort into the dish. ”

"Vegetarian soup can be understood as the stock used for vegetarian dishes. The preparation method is also very simple. Many restaurants now use chicken essence mixed with water as the soup, but we don't do that."

After adding more than a pound of soup into the pot, put all the ingredients into it, turn to medium heat and simmer for one minute, then pour the ingredients into a large colander.

Su Chen's words were strongly affirmed by Lu Yongliang.

“Vegetarian soup is a stock made from soybeans, carrots, celery, and soaked mushrooms. It’s called vegetarian soup because it doesn’t use ingredients like bones. Add this soup when you stir-fry vegetarian dishes, and it tastes absolutely great. . We must use this kind of soup base when cooking state banquet dishes.”

The cooked vegetarian soup is bright red in color, clear, with a complex aroma, and tastes slightly sweet. It is already a good soup, and it is indeed a bit luxurious to use it as a base soup.

Shang Mingke had already finished showing off his mutton chops. He looked at Zhou Bin's mutton chops with nostalgia and was too embarrassed to ask for them.

He then wiped his mouth, "Uncle Lu, do you mean that Boss Su's dishes today are all made according to the state banquet standards?"

Hearing this, Carlson also stopped what he was doing.

Although the food was delicious, he was more curious about the boss of this company, and pulled Zhang Jiayi to his side to help him translate.

Zhang Jiayi was originally not happy.

But Carlson secretly slipped Zhang Jiayi a card with something like a special member of Ledoyen Restaurant written on it.

This is a great temptation for a "socialite".

Posting it in the circle of friends is definitely an extremely pretentious existence!

Carlson listened to Zhang Jiayi's translation in a low voice.

"Fifth brother cooks more casually, and most of them are different from the recipes I know. It's not the state banquet standard."

Everyone was a little surprised.

Are such delicious dishes not as good as the state banquet dishes?

Lu Yongliang said slowly, "For state banquet dishes, deliciousness is only one of the requirements. Other requirements are even more important than deliciousness."

A state-level banquet presented to leaders of countries around the world needs more than just deliciousness.

It is also necessary to show the culture and eating style of China from all aspects. It looks like a meal, but it actually conveys a lot of information, even including national strength.

This is a state banquet!

"But I can say for sure that the food made by my fifth brother is not inferior to the state banquet in terms of taste and texture." Lu Yongliang said so.

The eyes of others were wide open.

Carlson frowned and thought for a long time, and rarely said a sentence on this other person's territory, "You mean that the state banquet is probably similar to the standard of Michelin three stars. It needs to be evaluated from multiple angles, and Boss Su's food does not have so many things, but only highlights one point: delicious."

After Zhang Jiayi translated, Lu Yongliang gave the red-haired man an affirmative look.

The short-legged man listened to their profound conversation and sneered, "Why are you talking so much? Food has to taste good! What's the point of making it look good? I just love to eat Boss Su!"

The strainer in Su Chen's hand made a creak and he almost lost his grip.

Speak more complete sentences next time!

After simmering for one minute, a large amount of ingredients still need to be processed, which is to absorb the moisture on the surface of the ingredients with a clean towel.

The freshness and sweetness of the vegetarian soup have entered the ingredients within one minute, and the moisture on the surface will affect the subsequent production.

Then came the snow fungus and osmanthus fungus.

It was simmered in almost the same way, but this time, there was one more seasoning during the simmering process: two points of MSG and three points of refined salt.

These two ingredients are different from other ingredients. It is difficult to taste them just by simmering them with soup. A little refined salt can add a base flavor.

After washing the pot, Su Chen began to sluggish.

He recalled the production procedures in the practice room in his mind and started to work again.

Zhou Bin and Carlson also finished the lamb chops on their plates. They didn't even bother to wipe the grease off their mouths, and stared at Su Chen's actions.

Old Lu finally breathed a sigh of relief when he saw Su Chen's actions at this moment.

At this point, the dish should be finished.

In other words: stir-fry.

Su Chen's movements became faster again. He added two cents of cold oil to the iron pan, put the vegetables in, added two cents of refined salt, and one or two ounces of vegetarian soup until they were cooked.

Seeing that everyone, including the three chefs, had a confused expression, Old Lu decisively took on the role of commentator.

After all, he had stayed in the State Guest House for a long time, and had basically come into contact with all kinds of cuisines, and naturally had come into contact with a lot of ingredients.

"People in Guangdong Province call this thing a dish. Translated from Cantonese to Mandarin, it generally means tender vegetable moss and tender vegetable heart."

The three chefs nodded in sudden realization.

It felt like they were growing brains.

After the vegetables were cooked, pour them into a colander to drain.

Then it was the silver needles. Put two cents of oil in the wok, add boiling water after putting the silver needles in, stir-fry until 70% cooked, drain the water, add oil again, add MSG and refined salt and stir-fry until cooked, pour out the water and drain.

When he did this, Su Chen laughed dumbly.

Because it was the last step, he was not in a hurry. If it weren't for the three guests in the kitchen, Su Chen would actually be more relaxed than now.

With his hands on his waist, he joked with his chefs, "When I watched the video, people said that Cantonese cooking is: first fry in oil and then in water, and thicken the Teflon. What do you say?"

Eh?

Zhang Heping and Lao Shiqi also watch videos, but they don't read the comments section very much.

Liu Abao is an Internet expert, and he laughed, "Boss, I just wanted to laugh. Your method is exactly the same as what people say in the comments."

"What do you mean!" Zhang Li pulled Liu Abao and was very curious.

"Some Cantonese chefs post cooking videos online, and netizens summarize their experiences." Liu Abao suppressed a smile, "That is to say, the cooking of Cantonese cuisine is to fry all kinds of ingredients first, then fry them in water, drain them, put them in a non-stick pan coated with Teflon, drip some starch sauce, mix them together and you can cook."

Uh.

Everyone was a little embarrassed when they heard Abao's words.

It would be better if he didn't say it. Now that he said it, thinking back to Su Chen's cooking method just now, he hasn't thickened the sauce yet, but it seems to be true.

Each ingredient is handled separately.

And when cooking, basically, oil is added to the pot first, then soup or water is added after adding the ingredients, and then it is taken out and drained.

To be honest, Su Chen had this idea a long time ago, and it seems that the Cantonese chefs on the Internet all do this.

But after practicing hard in the practice room during this period of time, I discovered that it was not like that at all.

Anyone who thinks so is really looking down on Cantonese food.

But you can’t blame other netizens. Who told those commercial Cantonese cuisine masters, especially those young people who have graduated from chef schools, that’s what the hell they do!

In the joyful atmosphere, Su Chen felt that if he made this Dinghu Shangsu and took a video today, he would definitely be able to win back a victory for Cantonese cuisine!

Unfortunately, no one took the video.

Su Chen didn't use the Teflon pan, and continued to use his own large double-ear wok.

Directly heat the pot over medium heat, glance at all the ingredients arranged in an orderly manner, pour six ounces of cold oil into the bottom of the pot, and when the oil temperature is slightly lower, pour in two ounces of Shaoxing wine.

At this time, you can add the flower mushrooms and mushrooms, and add two ounces of vegetarian soup.

Flower mushrooms and mushrooms are difficult to taste, so it is better to season them first than other ingredients.

Everyone discovered that when Su Chen started seasoning, the base oil in the pot, the soup and the ingredients began to react violently.

Because Su Chen used fierce fire!

The soup at the bottom of the pot began to boil rapidly. If it were an ordinary person, he would have hurriedly turned off the fire at this time, but Su Chen was not in a hurry.

With clean movements, add condiments, refined salt, MSG, light soy sauce, and finally a little sugar and sesame oil to the pot.

Immediately pour all the other ingredients, except the ones that were in the steamer before, directly into the pot!

Uh-huh!

In an instant, the oil and water in the pot were just boiling. The moment they touched the ingredients, violent steam suddenly emerged.

But Su Chen seemed to have no intention of giving up.

The passive skill of White Jade Hand is activated!

His left hand directly grasped the handle of the hot pot, concentrating his strength on his waist and abdomen. With a sudden flick of his wrist, the ingredients in the pot turned over. At the same time, the oil and water at the bottom of the pot touched the high-temperature edge of the pot, and more intense steam immediately erupted. !

This was repeated several times, and even in front of Su Chen, the range hood had no time to extract the smoke, and huge smoke began to emit along with a rich fragrance.

People sniffed and wanted to feel it.

But the fragrance is too complex. I can only vaguely smell the smell of hyphae mushrooms and the sweet fragrance of the soup. I can no longer distinguish anything else.

The stir-frying time is not long, only about ten seconds in total.

But the oil and water in the pot almost disappeared.

Su Chen immediately scooped in another half spoonful of vegetarian soup, and before the steam from the pot completely disappeared, he directly put the lid on the pot.

While turning to medium heat, you can hear a gurgling sound coming from under the lid of the pot.

After half a minute, turn off the heat.

Pour all the ingredients into the large colander again and start draining.

"Give me a soup bowl."

Abao quickly handed over a large soup bowl. Su Chen rolled her eyes at him, then quickly turned back and replaced it with three small soup bowls.

Exquisite!

We must achieve the exquisiteness of Faguo people!

Three small soup bowls were placed in front of them. This time, everyone couldn't help it any longer. They all subconsciously took a step forward and started to watch.

I thought to myself, what the hell does such a laborious dish look like!

I saw Su Chen moving his neck, holding chopsticks in his right hand and starting to arrange the dishes.

Just look at Su Chen holding various vegetables with chopsticks.

In order, they are: white mushrooms, flower mushrooms, bamboo fungus, fresh mushrooms, yellow ears, fresh lotus seeds, mushrooms, bamboo shoots, and elm ears.

In this order, take only one piece of each type, layer it from the bottom of the bowl upwards, and lay it out in a circle.

Then put all the remaining ingredients in the middle of the circle to form a mountain shape.

When Zhou Bin saw this, he reached out to pick it up.

Su Chen pushed his hand away, "I know you are in a hurry."

Zhou Bin looked at Su Chen blankly, not quite understanding what the boss meant. The food is ready, shouldn't it be time to eat it?

"But don't worry yet."

Zhou Bin:? ? ?

After hearing this, I felt like it was useless.

"The food is not ready yet."

Su Chen reheated the pot, heated it up over medium heat and added four ounces of cold oil. "Netizens are sometimes right, but not entirely. It is true that the sauce needs to be thickened, but not in Teflon."

Cook the Shaoxing wine in the oil, add some vegetarian soup, add as much MSG and salt as sugar, add some dark soy sauce and wet starch to thicken it, and finally add sesame oil and peanut oil to enhance the flavor.

Only about half of the gravy in the pot was used to pour on the ingredients in the three small soup bowls, and the rest was used to mix the snow fungus and osmanthus fungus.

Finally, the snow fungus, vegetables, and silver needles that were not mixed with those ingredients were trimmed from the inside out in order, and the sweet-scented osmanthus ears were placed on top for decoration.

"Damn it, done!"

"Three mushrooms, six ears, nine bamboo shoots and one sheng. Rumor has it that the best Dinghu Shangsu must be made with nineteen kinds of ingredients. Today I only used thirteen kinds of ingredients for this dish. The other six kinds are subject to seasonal restrictions and there is really no way to collect them. , three of you, please!”

When Su Chen made the 'please' gesture.

Zhou Bin's look of frantically trying to make a meal just now completely disappeared.

He held the bowl of Dinghu Shangsu with both hands.

All kinds of delicious dried and fresh fungi have distinct layers and elegant colors. It is no exaggeration to say that the vast majority of the ingredients originate from China.

Only he, who has lived in China for more than ten years since childhood and has lived abroad for more than thirty years, knows that many of the ingredients here are not unavailable in foreign countries, but they are very rare.

Even if there are, most of them are imported from China, and few restaurants will use these ingredients as the main ingredients for cooking.

So at this moment, in Zhou Bin's eyes, this bowl of Dinghu Shang was not only beautiful, but also precious.

After looking at such a bowl of various precious ingredients and using complicated techniques and cooking techniques, Zhou Bin let out a long sigh, "I'm a little reluctant to eat it. This dish is simply art. "Pin, what kind of person can eat such dishes every day?"

Looking at Carlson again, it is also full of incredible.

As a three-star chef, Carlson is very clear about the various processes of French cuisine.

The main dish of hand-caught lamb just now really satisfied the taste buds. The hot and cold dishes after the main dish are generally meant to relieve the tiredness of the diners who are feasting.

After I'm tired, I'll have some salad and coffee, and the meal is basically over.

But when he saw such a main course being prepared, Carlson's head was buzzing.

He couldn't help but automatically substitute this thing into the restaurant in Paris.

'I swear if I were cooking something like this, I would go crazy. ’

‘I can only do three dishes at most in a day! ’

‘Even if Mr. President comes, he will never be able to eat the fourth dish! ’

It was at this moment that Carlson suddenly felt that his behavior in the capital was indeed very impolite.

Relying on his status as a three-star chef, he wanted to be arrogant in front of the Chinese chefs.

On the other hand, look at Boss Su.

Even though they barged into the kitchen very rudely, Boss Su still prepared various dishes in front of them in a polite manner.

Even the hot plates that follow the main courses are so carefully prepared.

It is no exaggeration to say that in Carlson’s opinion, this dish can be regarded as a main course!

It was also at this moment that Carlson felt impressed by Su Chen and impressed by Chinese cuisine.

‘The so-called three-star Michelin seems a bit vulnerable in the face of Boss Su’s attitude of striving for excellence. ’

He silently picked up a piece of food on the edge with his fork and put it into his mouth.

It is light, aromatic, tender and smooth, plus the flavor of the ingredients themselves, which seems not to be damaged at all during the cooking process.

Grass, so delicious!

The greasy feeling and satiety caused by eating meat just now disappeared immediately.

I can still eat three more bowls!

Should I say it or not, Zhou Bin felt the same way.

He was extremely careful with every move he made. The portion of this bowl of vegetarian food was very small and it only took a few bites to finish it.

So he savored every bite carefully and had to chew it in his mouth a dozen times before giving up.

I wish I could have the taste of each ingredient engraved in my brain so that I can take it out to recall the memories when I get hungry.

Every time he took a bite, Zhou Bin would unconsciously close his eyes. He would close his five senses, leaving only his sense of taste to fully experience this magical top-notch vegetarian dish!

But he said Shang Mingke.

Lao Shang, on the surface, definitely looks like a middle-aged man with full temperament, even a bit domineering.

But people can’t look at each other.

If he was really a domineering president, Lao Shang would not have been able to work his way from a poor boy in the mountains to the CEO of an urban construction group.

He is a very thief.

He noticed that Su Chen made a lot of things, but in the end he only served them three small bowls.

Bah, bah, bah!

Lao Shang didn't use a knife and fork, he just used chopsticks. He put both mouthfuls of the bowl into his mouth and then put the bowl down.

This matches the fresh aroma of the ingredients, this conflicting sense of richness and lightness, which not only relieves tiredness, but is also appetizing.

Hungry again.

How about this thief? After putting down his bowl, he shamelessly came to Su Chen.

As he expected, Su Chen cooked the sauce in the iron pot, and then without putting it on the plate, he directly mixed all the remaining ingredients into the basin and sprinkled the sauce on it.

"Everyone has a try."

Shang Mingke nodded pretendingly, "It's really fresh. Let me see what the difference is between doing this and setting it up."

After all, it is Mr. Shang.

The others watched Shang Mingke holding the chopsticks seriously, waiting for Lao Shang's comparative evaluation.

Just watch this guy pick it up with chopsticks and stuff it into his mouth!

Liu Abao dared to be angry but dared not speak. Lu Yongliang opened his mouth and closed it again. Who makes this the boy he loves the most?

Ling Shuyu was also a little shocked when he was forced by Shang Mingke's momentum.

There is a person who doesn't care about you.

Zhang Li!

Short legs are very rare, and he suddenly uttered a curse word.

"Grass!"

Others looked at the girl in surprise. Her short legs and somewhat elegant face did not match that word.

"Fell into a trap!"

After Little Short Legs realized Shang Mingke's behavior, he immediately picked up a pair of chopsticks and joined in.

"Damn it, can you rob this?"

"Hey, hey, hey, we agreed that we are all good friends, where are our good colleagues?"

"No, everyone takes a bite, don't grab it!"

"Abao, you beast, leave a mouthful for Master!"

Zhang Jiayi is stupid.

She had been helping translate next to Carlson, and when she reacted, the basin was already surrounded by people.

Even if you can squeeze in now, it's probably too late.

"As promised, can I try it first today?"

Su Chen left the crowd, his mouth still stained with the sauce on the surface of the vegetarian dish. He licked it and was very satisfied.

‘Tasting in reality is different from in the practice room. It is indeed an S-level vegetarian dish! It is very delicious. ’

Seeing Zhang Jiayi's confused look, Su Chen waved his hand and called her over, "You have to slowly get used to this situation of delicious food."

Zhang Jiayi nodded in confusion.

“Hey, eat it.”

Su Chen took out a small bowl from under the operating table like a magic trick. It was also a mixed ingredient that had not been plated, and there was also a layer of sauce on it.

“Hee!” Zhang Jiayi brought the bowl over, and had the urge to hug Su Chen and kiss him, “Boss, you are so handsome!”

Nonsense, Su Chen’s arms were around his chest, how could I not be handsome?

After all, French cuisine is about one thing: small quantity and exquisiteness.

In addition to the main course, other dishes must maintain this level.

Even if he tasted it slowly, Zhou Bin still finished his small bowl unknowingly.

To be honest, after so many years of working in various restaurants, Zhou Bin had a feeling for the first time when eating ‘French cuisine’.

After eating, I want to eat more.

It’s not that Su Chen provides French cuisine, but that he cooks in the style of French cuisine.

These dishes are of course Chinese food, but the way they are served is in accordance with French cuisine.

Zhou Bin suddenly remembered something, "Shang, what are you doing?"

He walked behind the crowd and took a breath of cold air.

Damn!

The best of the world that I regard as a delicacy, you treat it as pig food?

That fat chef with a round face, he just stuffed it into his mouth with chopsticks?

Damn, Mr. Shang, why are you the same as him?

And that little girl with a chubby leg, what does it mean to scrape the bottom of the basin with a spoon? There is still something in my small bowl, why don’t you scrape it too?

No.

Zhou Bin took his spoon and went back to pick up his bowl.

"Hehe!"

Sure enough, there is still something.

Sizzle~

The spoon and the small bowl collided with an unpleasant sound, and the soup at the bottom of the bowl was scraped clean and sent to the mouth.

Smack!

Comfortable!

"What did I want to say to Mr. Shang just now?"

After this delay, Zhou Bin suddenly forgot what he wanted to say in his mind just now. He scratched his head and thought for a long time.

Oh, right!

He returned to the edge of the crowd again. At this time, everyone had dispersed and accused others of eating in a messy way just now.

Shang Mingke had already returned to his domineering CEO look, as if he had not participated just now.

"Mr. Shang."

"Hmm?" Shang Mingke smiled gentlemanly, "Mr. Zhou, are you satisfied?"

Zhou Bin didn't want to answer this question anymore. He just wanted to ask another question, "I remember that Chinese food is not a communal dining system, that is, everyone sits at the same table and eats together. When I was a child, I ate at home like that."

Now Zhou Bin suddenly didn't understand.

I thought it would be great if we could have a communal dining system. When I thought about the large table with so many dishes, it would be so enjoyable to eat.

Now, we only have a dish from time to time, but it is only a little bit, not enough for everyone.

"Yes." Shang Mingke said, "Isn't it to cater to your habits of so many years abroad, so we refer to French cuisine to serve the food."

"No need." Zhou Bin waved his hand hurriedly, "Since we are in China, we should follow the rules of China! What's the point of having a separate dining system? Come on, come on, eat together, everyone eats, eat together!"

Eat together!

The family members who came from Delicious thought, you are eating together on the surface, but in fact you want to eat everything by yourself?

Now we have separate meals, and we can still eat some of the leftovers.

This Mr. Zhou is not a good person!

Su Chen ignored their unreasonable troubles and just followed his own pace.

Whether eating together or separately, you must follow your own rhythm. His preparation time is just right. Once interrupted, the supply of dishes will be interrupted.

Fortunately, not every one of the thirteen dishes is prepared in this way.

Among them, the seventh dish, which is the cold dish after the main course, Su Chen made it relatively simple, and this dish is also quite regrettable.

Not only is it a bit regrettable, this dish is also integrated with the eighth and ninth dishes. In other words, the dishes Su Chen prepared today are actually less than thirteen.

In modern French cuisine, the emphasis on thirteen dishes has long been lost. Even Michelin three-star restaurants have begun to have a à la carte system.

Generally speaking, seven dishes are already entertaining top VIPs. Ordinary five dishes are more common. Ordinary French restaurants even have only three dishes.

That is, appetizers before meals, main dishes, and desserts after meals.

When the main course is over, all the remaining dishes can be summed up in one word: dessert.

It's just that the cumbersome French people have differentiated desserts, making cold and hot dishes, sorbet, vegetables, desserts, salty snacks, and finally desserts.

Su Chen combined the cold dishes and sorbet after the meal, and directly chose a popular summer sweet dish in Cantonese cuisine - seasonal fruit watermelon soup.

An iced food with watermelon as the main ingredient and other fruits as auxiliary ingredients.

It tastes a bit like the iced fruit salad on the market, but the production process is much more complicated than the fruit salad, and it barely reached the B-level standard in the practice room.

In other words, it is a dish that tastes pretty good.

After all, the upper limit of fruit is here, and there are many varieties of fruits. If you want to select the best quality, you have to pick ready-made fruits from multiple cities and then airlift them to Jingzhou, a fruit desert.

After a lot of trouble, you can finally make an A-level fruit bowl, so the cost and output are seriously disproportionate.

So Su Chen feels that although this dish is only rated B-level, its excellence lies in that it is presented on the table as a cold dish after a meal, such as "fruit salad" or "sorbet". Although the level is low, it is very appropriate.

On a hot autumn day, it is refreshing and greasy.

This dish was prepared when making hot and cold appetizers before. Su Chen opened the refrigerator and took out three and a half watermelons from it. After removing the watermelon rind covering it, you can see that the things inside are emitting a trace of cold air.

The ingredients in this melon bowl are quite rich.

Looking closely, the fruits include lychees, pineapples, apples and snow pears.

The rest were some lotus seeds. All the ingredients were soaked in slightly red juice.

"The ingredients have been simply processed. This is rock sugar water that has been slowly cooked over low heat and frozen for half an hour."

Half an hour is not enough to freeze the rock sugar water, but it can reduce it to a very suitable temperature for drinking.

Zhou Bin and the other two each held a watermelon shell and used a spoon to dig out the contents to eat, and occasionally slurped a big mouthful of soup.

From the expressions of enjoyment on their faces, it can be seen that they are enjoying it!

This is like the same ice cream. It is particularly enjoyable to eat when you are thirsty in summer. In winter, if you are outdoors, it is difficult for anyone to eat so much.

While enjoying the ordinary watermelon cup, Su Chen glanced at the few remaining ingredients.

Next, there are the last four dishes.

This is much simpler.

In traditional French cuisine, the remaining four dishes are: vegetables, desserts, salty dishes, and desserts.

Vegetable salad is not delicious for Su Chen.

While the three of them were enjoying the watermelon bowl, Su Chen started to chop with his knife.

A Chinese-style "fruit salad" appeared.

"This dish is called a great harvest."

There are too many dishes that can be called a great harvest, and the stew in Northeast China can also be called that because the ingredients are diverse, implying that the fields will have a great harvest this year.

On the wooden platter, there are cut cucumber strips, water radish, white radish, scallion segments, cherry tomatoes, and fried peanuts.

These are some very common fruits and vegetables, and a small plate of simple soybean paste is placed on top.

This is the great harvest that Su Chen prepared for everyone, which combines the following: vegetables and desserts.

There is almost nothing to say about these two dishes, which are at the level of being able to do with hands.

Even when this great harvest was taken out, even the practice room refused to give a comment.

What is there to comment on this thing?

But it should be said that if a group of people go to a restaurant, this dish is often the one that can be used to clear the plate, especially when they feel a little full and greasy. Just grabbing an ingredient from the big harvest is very appetizing!

After finishing these two things.

Su Chen started to prepare the last dish of the day.

That is, a pastry that combines desserts and savory dishes.

As for the making of pastries, Su Chen has long been famous, and his exquisite craftsmanship has even spread to the ethnic canteens in Beijing.

There is no fancy, just knead the dough to replicate the Guifei cakes made before. After the A-level Guifei cakes were taken out of the oven, the three guests tasted one each.

Obviously.

This kind of sweet and salty pastry, but the sweetness and saltiness are not very prominent, is not very suitable for the appetite of foreigners.

They still like to eat the kind of pastries with high oil and sugar content.

In this way, it is a bargain for the employees who came from Delicious. Each of them took a Guifei cake and ate it happily again.

But none of this matters.

"Delicious! This is a wonderful dinner!" Zhou Bin gave a very high evaluation of this dinner after tasting the imperial concubine cake, "I haven't eaten such a hearty meal for many years. That's it."

Seeing that Mr. Zhou was a little unsatisfied, Shang Mingke deliberately asked, "What's that?"

Zhou Bin sighed, "I just feel that some dishes are too good and not enough to eat."

Shang Mingke was quite proud that the three-star chef he brought with him was not used, and the reception he organized was so satisfactory, which was a great success.

But when he heard Mr. Zhou say this, Shang Mingke immediately coughed awkwardly.

Isn't this hinting that he had run to the back kitchen to eat the previous dishes?

"Boss Su, the food you make is simply crazy!" Carlson changed his previous cold face, "It would be great if I could eat your food again."

This guy felt that he not only didn't eat enough, but also didn't see enough.

Especially the last dish, Dinghu Shangsu, Su Chen's technique was like a fairy scattering flowers, and the cooking skills used in it were countless.

If you can watch it a few more times, it will be a good thing to improve your skills!

After listening to Zhang Jiayi's translation, Su Chen smiled and said, "There will be a chance."

Originally, the three guests should have been eating cakes and desserts and chatting in the private room at this time, but for some reasons, the dishes were in short supply.

Before a dish was finished, the previous one had already been eaten up.

As Su Chen expected, the three people did not even let go of the last big harvest.

Zhou Bin held a cucumber in one hand and dipped it in soybean sauce.

In the other hand was a pure white water radish, which was so crunchy and satisfying to chew!

"To be honest, Mr. Shang, what are our plans for tomorrow?"

Shang Mingke thought for a while, "Tomorrow we invite you to visit our group company first, then visit a project department under construction in Beijing, and finally have dinner at the project department."

Zhou Bin almost didn't hesitate, "There's nothing to visit. Since I chose a Chinese company, I believe in the speed of Chinese companies."

"Please rest assured that our company's speed is obvious to all the world. If we say it will take three months, it will definitely be completed in three months!" Shang Mingke gave Zhou Bin another guarantee in this kitchen.

"Of course I rest assured." Zhou Bin patted Shang Mingke on the shoulder, "There is no need to visit the headquarters and the project department. I will return to China the day after tomorrow, and it is not a good idea to go back and forth like this. In my opinion, we should stay in Jingjingzhou today, right? Let's move in in Jingzhou."

Hmm?

Shang Mingke keenly captured this information.

Zhou Bin didn't even visit the project department of the Urban Construction Group when he came to Huaxia this time?

Instead, he wanted to live directly in Jingzhou?

This is interesting.