Food Customizer

Other matters can be ignored, but the matters of the Sichuan and Hunan Provincial Cooking Association cannot be ignored.

These old antiques, although they can't help most of the time, are often very decisive when they do bad things.

Shang Mingke is right, if you can avoid offending them, try not to offend them.

After chatting for a while, Su Chen first found Lu Yongliang on the second floor.

When they went to the second floor, Zhou Bin pulled Su Chen to have lunch together, but Su Chen decisively refused.

Do you want to eat?

Do you want me to cook?

It's okay if it's normal, but Su Chen is too lazy at this time.

"Brothers' gathering?"

When Lu Yongliang heard Su Chen say that he wanted to have a brothers' gathering to keep in touch with each other, he immediately became excited.

It should be said that at his age, what he likes most is the lively crowd.

"Well, I'll send a message to the second sister Cui later, and then to the brothers of the Jiang family. If you can come, come. If you can't come, we'll get together next time."

"That won't work!" Lu Yongliang immediately frowned, "Don't worry about it, I'll tell you! If Old Cui dares not to come, I won't recognize her as my sister in the future! If those two guys of the Jiang family dare not come, it will be impossible for Jiang Wensheng to sneak into the State Guesthouse in the future."

Tsk!

Su Chen smiled, this kind of thing still needs the help of the old comrades.

With Lu Yongliang's guarantee, Su Chen was relieved. The next thing was what to eat at the party, "In my opinion, let's have a hot pot or something?"

Lu Yongliang frowned and thought for a long time, "I don't think it's appropriate. Don't worry about what to eat, I'll discuss it with everyone."

After Su Chen agreed, he returned to the 19th floor. He had something else to do quickly.

People from the Sichuan and Hunan cooking associations are coming to dinner, and the budget is only one thousand yuan, and there are three people dining.

In other words, regardless of his status, according to the normal level, Su Chen needs to think about four or five dishes to complete this order.

With the current level of Delicious, four dishes can keep the budget within a thousand yuan. If he still wants to make some money, rare ingredients must not be served, and he can only start with the most basic and simple dishes.

"If you don't provoke the other party, you can also give the other party a taste of color."

Su Chen lay on the recliner and first looked at the fragments of the Chinese Famous Recipes.

The dishes here, as the title says, are all Chinese famous dishes. Any one of them is a famous existence. Su Chen also relies on this recipe to show off his skills under the supervision of Lu Yongliang and Cui Yufen.

"It is definitely over the limit to make five dishes according to the famous recipe." Su Chen temporarily abandoned this idea.

He turned to read the Sichuan and Hunan part of the book "A General History of World Cuisine" about Chinese cuisine.

"Wow!"

First, I saw the Sichuan cuisine part. Su Chen knew that Sichuan cuisine seasoning ranked first in the country, but he didn't know that there were so many tricks here.

In the course of history, Sichuan people classified local cuisine into seven flavors and eight flavors.

The seven flavors refer to sour, sweet, bitter, spicy, salty, spicy and hot.

As for the eight flavors, they are dry-fried, sour, spicy, fish-flavored, dry-fried, strange flavor, pepper and spicy, and red oil.

These are the characteristics of Sichuan cuisine, and the combination and evolution of these seven flavors and eight flavors have led to the endless variety of Sichuan cuisine flavors. The basic 24 flavors are just the most common dishes.

"Sichuan cuisine has a long history. It is good enough that it has gradually been eliminated by the market. This cooking association is not very good."

A cuisine with thousands of flavors, but in the end, the only impression left to diners is spicy. This is already a great failure.

Then look at the part about Hunan cuisine.

In fact, when it comes to spicy, Hunan cuisine is really spicy.

But there is another saying in the history of world cuisine: Smart Hunanese people use spicy food to deceive their taste buds with ordinary ingredients.

In other words, in the history, it is believed that spicy food is an unreasonable taste, which means to deceive the taste buds, because once spicy food is used for seasoning, it will be difficult to taste the taste of the ingredients themselves.

Therefore, in the later development of Hunan cuisine, many techniques began to be gradually abandoned, and the focus was on using "simmering" to make the ingredients and seasoning more beautiful and profound.

Various appetites have also evolved from the characteristics of heavy spicy food. Of course, spicy food is still the main feature of Hunan cuisine, but it is no longer the "deceiving taste buds" method many years ago.

"So my choice of dishes this time should be non-spicy Sichuan cuisine, and Hunan cuisine that is not just spicy."

After browsing the history of food, Su Chen set the main tone for this reception.

The budget is here, and too complicated dishes will definitely not be made, just like the Dinghu Shangsu, without a budget of 80,000 yuan, Su Chen will never be able to make that dish again in the future.

"Then let's make five simple dishes, um, better than home-cooked dishes, but worse than banquet dishes."

With an idea, the next thing will be much easier.

Just when Su Chen was about to start studying the recipe, his phone rang wildly, and it was the notification sound of WeChat.

"What's going on?"

After taking out his phone, he saw that a group suddenly appeared on the page!

This is a group chat that I have never seen before.

[Loving Family]

"When did I have a family?"

When I clicked it again, wow!

It's only been a few minutes, and the chat history is almost 99+. This is not the most outrageous thing. The most terrifying thing is that all the messages here are 60-second voice messages! ! !

Despite this, new information is still appearing in the dialog box.

Very scary!

Su Chen had no idea what was going on, so he directly converted all the voice messages into text, and picked a few voice messages according to the time nodes to listen to.

[Lu Yongliang: Family members, we are going to have a brotherly gathering now, and all of you who can come can come! When the time comes, Xiao Su will cook it himself, and the location will be at Delicious, don't say I didn't notify you! ]

The old man's voice was loud and deep, and Su Chen hurriedly turned down the volume of his phone a lot, and then he took it back to his ear and continued to listen.

[Cui Yufen: What's going on? Why are you suddenly having a party? Then you can just come to Beijing, I'll host it! ]

[Lu Yongliang: Who wants to eat the food you host? We want to eat the food Xiao Su cooks. Hurry up, can you give me a definite answer? ]

[Jiang Wusheng: It's not a big problem. There's nothing to do in the museum recently. I miss my niece, so I'm going to Jingzhou to see her. ]

After saying this, Su Chen vaguely heard a woman's voice from the voice bar.

[So you miss your niece? You're just greedy. Don't you want to be shameless! ]

It must be Jiang Wusheng's wife. She's really amazing.

[Jiang Wensheng: I really miss my daughter. Brother Lu, when is the time for our gathering? I can buy a plane ticket and arrive on time! ]

[Lu Yongliang: Time? Oh, I didn't ask the time clearly. You guys talk first. I'll go ask Xiao Su. ]

[Cui Yufen: I said that Lao Lu is unreliable. You haven't set a time yet, but you're talking like a rocket in the group. Hurry up and give everyone a time. By the way, what are we going to eat? 】

Su Chen only saw Lu Yongliang sending him private messages crazily on WeChat, and at the same time he didn't delay arguing with Cui Yufen in the group.

This old man is better at using his phone than young people.

【Su Chen: Sorry, I forgot to tell you the time. I'm a little pressed for time, it's two days later. 】

Lu Yongliang immediately replied to him: No rush, no rush, just right!

Immediately, I heard the old man immediately started bragging in the group.

【Lu Yongliang: Don't say that I don't take care of you people who live a little far away! Originally, Xiao Su was scheduled for tomorrow night, but after a lot of talking, I finally changed the time to the night after tomorrow. Those who can come can come, and I don't want to say more if you can't come, just don't call me big brother in the future. 】

Cui Yu made a crotch-kicking expression, "Don't worry, I'll definitely come. But I have a suggestion, don't always let Xiao Su cook for us, how about this time, the five of us brothers and sisters show off our skills in the kitchen, then five people and five dishes will be enough to eat, let's see who cooks the best, how about it?"

[Jiang Wusheng: Oh, I haven't cooked for many years, I'm afraid I'll make a fool of myself. ]

Before the voice message was finished, the crackling sound of oil in the kitchen was heard, which made Su Chen speechless.

Who doesn't know that although Jiang Wusheng is now the curator of the museum, his actual skills have never fallen behind.

[Jiang Wensheng: I think it's okay! This time, my Huaiyang cuisine can just compete with you big cuisines, hehe~]

[Lu Yongliang: You're talking like who is afraid of who, then the day after tomorrow, the delicious 19th floor, see you there! ]

No one sent a message after that, and it was obvious that the matter was settled.

After listening to almost everything, Su Chen sat up from the recliner and touched his head, feeling that something was wrong.

Originally, I had prepared to cook for everyone, but now it suddenly became the four brothers and sisters who had to cook a dish each and show off their skills to me, Boss Su?

That's great.

If that's the case, I only need to prepare one dish for the party.

At that time

Su Chen thought about it. There are several private rooms in the cafeteria now. When the time comes, let the people from Sichuan and Xiang go to Zhou Bin's French private room to eat, and his brothers will go to the small private room where Brother Fang Chang got engaged.

Everyone does not interfere with each other.

If the people from the Sichuan and Xiang Cooking Association are really here to cause trouble.

"Hehe"

When Su Chen thought about them angrily pushing open the door, what they saw was this group of old men and women, his heart was full of joy. That scene must be very exciting!

It must be my big brother Shang who can come up with such a mean way.

Since there was no big problem with the party, the last thing to do was to finalize the menu to be provided to the Sichuan-Hunan Cooking Association in two days.

But before that, Su Chen saw that Ling Shuyu had also sent a message when he was reading the general history just now.

"Boss, Mr. Feng is here."

Su Chen looked at the time and confirmed that Feng Yaoyang should not have left at this time, so he immediately got up and prepared to meet Mr. Feng.

Although he gave himself a gift package of 100,000 yuan and successfully sent himself to the hospital twice.

But this time, the Sichuan-Hunan Cooking Association's affairs were inseparable from him. Although this Hong Kong businessman had a good attitude in all aspects when cooperating with you, if he had no cooperative relationship with you, he would be really unreliable in doing things.

When he decided to cooperate with me, if he could have talked to the leaders of the two associations about the specific situation, they would not have come to the door.

After arriving at the office on the second floor, Feng Yaoyang was indeed sitting with Ling Shuyu.

"Boss Feng."

Seeing Su Chen coming, Feng Yaoyang immediately stood up and shook hands, "Boss Su, hehe, long time no see!"

Long time no see, what the hell.

Su Chen shook the other's hand, "Is your butt okay?"

Feng Yaoyang was stunned at first, and immediately dug his toes on the ground awkwardly, "Thank you Boss Su for your concern, it's recovering very well!"

Ling Shuyu turned his head to the side and held back his laughter, thinking how Boss Su could be so mean now.

"Boss Feng, the people from the Sichuan and Hunan Cooking Association will arrive the day after tomorrow night, you have to come then, I'll treat everyone to a meal!"

If it weren't for the first half of the sentence, Feng Yaoyang would definitely jump up in excitement, but now.

"Uh, Boss Su, there are still many things to deal with at the Xiangjiang headquarters, I have to go back today, our cooperation has been finalized, and my funds will be in place within three days! My students will start to be sent here one after another in a month, and I'll have to trouble you to take care of those little guys by then!"

Hehe, Su Chen rolled his eyes at him, this old guy didn't say a word about the trouble he caused.

"Don't worry, since they are here, they are not just your students, but also employees of Delicious during the learning stage."

At this time, Feng Yaoyang measured his body and said to Awu behind him, "Don't you have something to do with Boss Su? Let's leave in the afternoon, and talk now if you have something to say."

Awu came over with his mobile phone, "Boss Su, I haven't had the opportunity to taste the dishes you made for such a long time in Jingzhou. I saw these on the Internet this morning."

Su Chen took a look and saw that the Douyin account of Delicious was opened on Awu's mobile phone.

Yesterday, when Su Chen was preparing dinner for Zhou Bin, He Shuting still took videos of several dishes and posted them on the Internet.

"I used to study Cantonese cuisine. Your Dinghu Shangsu really opened my eyes. When you are done with this busy period, I would like to invite you to Guangdong Province for exchanges."

Guangdong Province? Su Chen did not accept or refuse, "We have to wait and see after this busy period."

Awu certainly did not expect Su Chen to accept it immediately, "Well, when you are not busy. I will prepare it for you in advance."

Su Chen nodded, turned to look at Feng Yaoyang with a smile, "Mr. Feng, don't pretend to be confused. The day after tomorrow, people from the Sichuan and Hunan Provincial Cooking Association will come to our door. Are you leaving today on purpose?"

"Ah" Feng Yaoyang pretended to be completely unaware of the surprise, "There is such a thing? Boss Su, why did they ask you to come? If there is anything you can't handle, I, Feng Yaoyang, will definitely help you!"

Su Chen rolled his eyes at him.

You caused the trouble yourself, and now you have to help me?

"Nothing." Su Chen said slowly, "Come if you want to, it's just a meal. My brothers and sisters who are state banquet chefs are also coming. It's a good opportunity for us to learn from each other."

Feng Yaoyang certainly knew the details. He was just afraid that those people would meet him and cause trouble for him after they came.

That's why he bought a ticket overnight and planned to escape.

I thought that throwing this problem to Boss Su would be enough to give him a headache for a while. Now that he heard Su Chen say this, Feng Yaoyang suddenly became interested.

Boss Su's brothers and sisters?

Speaking of which, Feng Yaoyang didn't know them in real life, but he really knew them. He had seen those photos on the 19th floor when he secretly visited Delicious.

He asked Awu to take pictures and then investigated them after returning to the hotel. It was after knowing the identities of those "brothers and sisters", and Su Chen came back with the world championship at that time, that Feng Yaoyang was determined to cooperate with Boss Su!

At this moment, he heard that those brothers and sisters were also coming to calm the situation.

‘Another good show’

Feng Yaoyang thought to himself that from a businessman’s perspective, this good show must be watched.

Not only can he watch the show, but the people from the two provincial associations have Boss Su to coordinate, so he can take the opportunity to apologize to the other party and make peace.

A matter of 100 benefits without any harm.

As for the head office he mentioned, as long as he makes a phone call, the finance department will allocate funds, and these are not a problem.

Feng Yaoyang was unmoved on the surface, "Boss Su, then I wish everyone a happy dinner in advance! My flight this afternoon will be in Beijing for a transfer, and I have to hurry to catch the plane."

"Okay, goodbye." Su Chen still looked at Feng Yaoyang with that half-smile look.

It was not until the other party took A Wu away that Ling Shuyu asked a strange question, "Boss, it seems that you are not angry at all?"

"What is there to be angry about?" Su Chen spread his hands, "Besides, Mr. Feng's flight will definitely be delayed."

"Ah?"

Su Chen walked to the door with his hands behind his back and stopped, "Just wait and see."

A Hong Kong businessman has invested in countless businesses over the years, but he has a special liking for the catering industry, which shows that Feng Yaoyang really loves food.

Otherwise, people who haven't eaten spicy food for so many years can't eat themselves into the hospital.

Leaving the second floor with full confidence, Su Chen can finally calm down and carefully study the dishes this time.

"There are many non-spicy Sichuan dishes, and there are also many spicy Sichuan dishes. Five dishes, three Sichuan and two Hunan, one spicy and two non-spicy!"

In an instant, Su Chen directly determined the direction of this recipe, and as for this spicy dish in Sichuan cuisine, it was also directly finalized.

"Dengying beef is made with six techniques of marinating, drying, steaming, frying, and stir-frying. It best reflects the skill of a chef. If this dish is made, it will be convincing enough whether the other party is communicating or finding fault. ”

After deciding on the first dish, Su Chen listed one ingredient on the list: ox hind shank meat.

Then comes the second and third dishes. These two dishes are designed to make non-spicy Sichuan dishes.

Some people on the Internet say that once Sichuan food becomes less spicy, it means that it cannot be eaten anymore.

In fact, Su Chen never understood this sentence very well.

If the Culinary Association of Sichuan Province really wants to vigorously develop and promote Sichuan cuisine, it should not allow this argument to appear.

What are the delicacies used for?

Is delicious food only for the rich people in the world to eat?

What people love to eat is called delicacy. Even Su Chen had an impulse when he thought of it.

‘Do I want to bring down the price of Sichuan food by relying on its delicious taste? ’

This idea was a bit funny, and Su Chen was amused for a moment and quickly thought about the recipe.

Now that you have meat and vegetables, add aquatic products and poultry. This is a relatively common way of pairing dishes.

Everyone in the world knows Dongpo pork and Dongpo elbow. I don’t know how many people know that among the famous dishes in Sichuan Province, there is actually a dish named after Dongpo.

Sweet and sour Dongpo cuttlefish.

Of course, the cuttlefish here does not refer to cuttlefish, but to a kind of black-skinned fish found deep in the Minjiang River under Lingyun Rock of Leshan Grand Buddha Temple!

This kind of fish has a small mouth, long body and lots of meat.

Rumor has it that Su Dongpo once studied at Lingyun Temple. He often washed inkstones under Lingyun Rock. The fish here ate his ink, and later their skin became as dark as ink. Over time, they got the name "cuttlefish".

Su Chen also had his own reasons for choosing this dish.

Sweet and Sour Dongpo Cuttlefish, as you can tell from the name, this dish tastes sweet and sour.

But there is a magical thing about this dish. It does not use chili peppers, but it is sour and sweet but has a subtle spiciness. Those who can do this are real celebrity chefs!

The third course?

Among the five standard dishes, three from Sichuan and two from Hunan, Su Chen decided to make the extra Sichuan dish into an after-dinner pastry.

Peach Crispy Chicken Cake.

If this kind of dish is not discovered from famous recipes, it would be hard for ordinary people to believe that it is Sichuan cuisine if it is made directly!

But in fact, it is Sichuan cuisine.

Next are two Hunan dishes.

Sichuan Province, Culinary Association.

Wang Zhijun was sitting on the sofa chattering on his mobile phone.

"If this delicious food hadn't come out halfway, this cooperation would have been between our two branches!"

"An investment of hundreds of millions! It's enough to continue to train countless outstanding chefs for us. What is the background of this Boss Su? Guochu, have you found out clearly?"

The man with the video on his phone said angrily, "I asked around, but there is no news. It is said that he is a chef who has become quite popular on the Internet recently. He also participated in some world cooking competition and won the championship. But he did not compete in the competition. Yes, he just participated.”

Large culinary associations like theirs are actually branches of the Huaxia Culinary Association, which is fundamentally different from Lu Yongliang's position as president of the Hubei Province Culinary Association.

Associations like Lu Yongliang's that don't attract much attention, as well as some chefs who are not in the association's circle, will want to increase their attention through various competitions.

On the other hand, large associations like Sichuan and Hunan will not pay attention to those games.

From another perspective, people themselves are often the organizers of the competition.

Wang Zhijun snorted, "Now that the Internet is developed, there are all kinds of monsters and ghosts on the Internet. This businessman from Xiangjiang is probably deceived by Boss Su's appearance. We must wash his eyes this time!"

Liu Guochu nodded fiercely, "You are right! Our two provinces, Sichuan and Hunan, should unite to crack down on these small Internet celebrities and let them see what real orthodox cuisine is! Huh?"

The video screen on Liu Guochu's side suddenly shook, and there was no figure except the voice, "This company has accepted our order, and the dinner time will be at six o'clock the day after tomorrow!"

Wang Zhijun clenched his fist across the screen and said, "Very good, the night after tomorrow is just right. Bring your great apprentice, isn't he doing live broadcasts recently?

Let's go meet this boss Su for a while and see what he can cook for us with one thousand yuan! "

There was also a voice on the phone, and Liu Guochu hummed, "Don't worry, we two brothers will book flights now and meet directly in Jingzhou!"

The two old brothers hit it off immediately and were already prepared for their trip to Jingzhou for dinner.

On the surface it's to eat, but in fact it's to criticize.

Mainly because I’m so angry!

When Feng Yaoyang came to Sichuan Province to find Wang Zhijun, he made a good promise. He injected 70 million funds from the Xiangjiang Corporation into the Sichuan Association, and the association was responsible for training Feng Yaoyang in half a year. A group of apprentices who can learn Sichuan cuisine, a total of six Approved, the cooperation period is three years.

Wang Zhijun originally wanted to agree.

But on second thought, the association currently does not have a base that can train talents on a large scale.

You, Boss Feng, spent money to train so many talents, but then you took them all away. It seems that I didn’t get any benefit at all after all my efforts.

And it trains a batch of talents in half a year!

There is still a group of talents who can start cooking Sichuan cuisine right out of the gate!

How can this be?

Which chef didn't become the backbone of the kitchen after ten or eight years?

To achieve this effect, in addition to the students' own efforts, there must be multiple teachers who continue to teach through the most refined methods!

So Wang Zhijun privately agreed with Liu Guochu to leave Feng Yaoyang alone for now.

After he wandered around and found that the Sichuan-Hunan Association was the most suitable for cooperation, he would naturally come back.

After all, except for large associations like Sichuan and Hunan, other local associations really couldn't provide him with such a cooperation mechanism.

At that time, raising the price and extending the training time would be a sure thing, wouldn't it?

So, the bad thing about this matter was that Su Chen shouldn't have gone to the food street to participate in the auction competition that day.

Of course, if you have to dig deeper, the culprit must be Ling Shuyu.

Who made her like puppet toys so much?

So there was a meeting between Feng Yaoyang and Su Chen, and then there was Feng Yaoyang's plan to change the food street into a food plaza, and then there was the in-depth cooperation between Feng Yaoyang and Delicious.

After all, for Su Chen.

I may not be able to teach a chef who can cook Sichuan cuisine in half a year.

But I can teach a vendor who can make a snack in half a year, no, half a month!

This is the gap.

The gap between snacks and dishes!

Liu Guochu and Wang Zhijun, who were still confidently waiting for Boss Feng to discuss cooperation, waited and waited.

Only to hear the news that the other party had reached a cooperation agreement with a restaurant company in Jingzhou.

This would make anyone feel unhappy.

Aren't you intercepting?

So, what happened later, and Wang Zhijun and Liu Guochu, as the presidents of the cooking associations of Sichuan and Hunan provinces, respectively, also felt ashamed.

After understanding the cause of the matter, they decisively found Delicious to place an order!

First of all, there was something Wang Zhijun couldn't figure out.

Since Feng Yaoyang wanted his men to learn to cook Sichuan and Hunan cuisine, why did they end up working with a catering company?

Secondly, Wang Zhijun had his own guess.

This boss Feng was probably fooled. There are many such catering service agencies in Chengdu. They talk a lot before they cooperate, but they will immediately cheat you of a high tuition fee after they really cooperate.

The purpose of his trip was to expose the ugly face of this catering company!

Not only to expose it, but also to expose it on the Internet!

At the same time, take back his own cooperation project!

That's the thing. After the two of them booked their tickets, they took a temporary break.

To recharge their energy for the battle two days later!

Boss Su, who was also preparing for the battle with them, came to the food practice room at this moment.

"Although there are many cooking techniques for Dengying beef, it is not complicated."

When he was in the office before, Su Chen watched a lot of Dengying beef made by food anchors on the Internet.

There is something particularly interesting about this dish.

Because there are many production processes, there is a problem: if one of the processes is not mastered well, the whole dish will be ruined.

And this dish needs to be made at least one day in advance, and many restaurants dry the beef in large quantities one day in advance.

But if it cannot be sold out at once on the second day, the taste of the excess beef will be seriously deviated on the third day.

If it is sold out in advance, when a customer comes to order the dish, he can only tell the other party that the dish is sold out today.

So gradually, this popular Sichuan dish began to fade out of most restaurants.

A pound of yellow beef was summoned from the practice room, and the tendon meat on the hind leg of the cow was selected.

At the same time, Su Chen wore the badge of [Precision Strike]. This halo-like effect with no side effects is simply too useful.

"You need to cut off the floating skin on the surface of the beef"

Because the beef will inevitably come into contact with various packaging bags during transportation.

While cutting off the floating skin, the meat cannot be rinsed with clean water, otherwise it will easily become corrupt and deteriorate during the drying process.

After cutting off the edges and slicing a large piece of beef into large thin slices, the knife is finished.

All the large thin slices of meat are spread flat on the chopping board, and Su Chen pours a large amount of refined salt into a dry pot.

Stir-fry the salt!

The purpose of this step is to dry the water in the salt, otherwise it will be the same problem, the water will cause the beef to rot.

After frying the water, sprinkle the refined salt evenly on the large slices of meat, and finally roll up all the pieces of meat to make a cylinder.

The color of the beef at this moment is a little dark.

After doing this step, the next step is to wait for the hot summer weather, at least 14 hours to dry, and the autumn climate is no less.

Su Chen set a time of 15 hours, which is exactly the time he spent studying in the practice room.

This dish is like this for the time being. If you want to know how it tastes, you have to wait for the next production. Now all you can do is wait.

Then, Su Chen summoned another fresh cuttlefish.

The cooking methods of sweet and sour dishes are similar. Basically, they are fried first, or other cooking methods are used to cook the ingredients.

Then the sweet and sour sauce is prepared, or the sauce is poured on, or the ingredients are allowed to blend with the sweet and sour sauce in the pot.

This sweet and sour Dongpo cuttlefish is the same.

Therefore, the requirements for cutting are slightly higher.

After ruthlessly cleaning the cuttlefish, Su Chen thought for a long time.

First of all, you can't cut it the same way as the squirrel mandarin fish, because it will feel like a copycat.

But if you fry it directly without cutting, it will inevitably make the outside of the fish crispy, and the inside is just ripe, which will not taste good.

So

Su Chen looked at the cuttlefish lying on the chopping board and used the more common cutting method in fish cooking.

First, cut it in half, connect the heads, and leave half of the fish tail on each side.

Then, on both sides of the fish body, use the straight knife and the flat knife to cut seven times. In this way, beautiful flower cuts appear on the surface of the fish meat, which can make the fish meat mature faster and make the sweet and sour sauce more flavorful.

The work after that is relatively simple.

Su Chen rubbed a layer of refined salt and Shaoxing wine on the surface of the fish meat and began to marinate. Su Chen was stunned when he added oil to the pan.

Sichuan people like to use rapeseed oil when cooking, but rapeseed oil has a very special taste.

"It's always a good idea to try more."

Su Chen immediately processed another fish quickly, and then he started another pot, adding rapeseed oil and ordinary vegetable oil at the same time. When the oil temperature rose to 80% hot, he began to pat the cuttlefish with dry starch.

"Swish~~"

The whole fish was put into the pot, and small bubbles suddenly appeared around the fish body.

Putting the magic patch on the bridge of his nose, Su Chen suddenly felt his brain clear and his eyesight was better.

Observe carefully through the oil smoke.

"There is not much difference between this rapeseed oil and ordinary vegetable oil when frying."

"But I have a question"

Because Su Chen cut the fish once before frying, and basically cut all the meat on the side of the fish.

But during the frying process,

"The fish meat automatically fits back after cutting. Do I have to apply dry starch between the fish meat?"

There is no need to look, this dish has failed now.

Compared with the squirrel mandarin fish, the fish has to be rubbed with dry starch before cooking.

Although the sweet and sour cuttlefish was cut, there was no difference between the cut and the fried cuttlefish because there was no starch on the cut edge.

"That's not right either."

Because the dry starch wrapped on the fish skin and the dry starch wrapped on the fish meat have completely different tastes after frying.

The sweet and sour cuttlefish dish is a sweet and sour fish. If the dry powder is applied to the fish meat, the taste will change.

"No, no, there must be other ways."

The recipe only gives a simple method, and the detailed processing method like this will not be explained at all.

"If this doesn't work"

Su Chen poured all the oil and fish in the two pots into the trash can at once. Fortunately, this is a practice room, otherwise the good ingredients will be wasted again.

Cut another fish.

Although the flouring methods are different, Su Chen has already distinguished from the taste that it is best to use vegetable oil for this dish.

The principle is mostly because the taste of cuttlefish itself is relatively light, and using vegetable oil can add a lot of flavor.

The current problem is how to fry the fish meat at the cut without flouring?

Is it only possible to use toothpicks to prop it up?

Looking at the fresh fish that has been cut, Su Chen thought about it and decided to put this dish aside for the time being.

When it comes to cooking fish, there is a master in Delicious. It is useless not to ask such a master, because he has decades of experience.

The third dish is peach crispy chicken cake.

It is a pastry dish, and the preparation method is similar to ordinary pastries. The only difference is that because it contains chicken and pork, it must be steamed first and then fried when making it.

After a simple operation of the peach crispy chicken cake dish, Su Chen hurriedly finished it after obtaining the system B-level evaluation and left the practice room.

Anyway, there is a lot of time for contact. With my current ability, it is not a problem to upgrade to A-level.

The most urgent thing now is to find Lu Yongliang.

The more annoying thing is that because of this dish, Ling Shuyu has to hurry up and transport a few cuttlefish from Leshan.

Fortunately, Delicious has always been stabilizing the business of transporting ingredients. In the past, it was necessary to go there in person to get the ingredients, but now it only needs to contact a few intermediaries to get it.

Of course, if it is a large quantity of specific ingredients, it is still necessary for the company's people to purchase them in person, but this kind of thing is unnecessary.

I picked up a grass carp from Zhang Heping's third floor and came to the nineteenth floor, and invited Lu Yongliang to come to the nineteenth floor as well.

"What's the matter?"

Su Chen chuckled, "Didn't you say that we brothers would each cook a dish for dinner the day after tomorrow? I think we can't let everyone laugh at us, right?"

Lu Yongliang looked at Su Chen with a look that I understood, "You kid! Hehe, those old guys must be practicing secretly now, and we can't fall behind. So, what do you mean?"

Su Chen processed the live fish quickly, and then changed the knife skills on both sides to the same as in the practice room, and stopped after applying dry powder.

"Brother Lu, you said I want to make sweet and sour fish, how can I fry this piece as well?"

Lu Yongliang looked at it and saw Su Chen was using his hands to lift a piece of meat on the side of the fish to show him.

"Isn't this simple?"

Old Lu directly heated the oil in a pan, raised the temperature of the oil to 80% hot, then held the fish tail with his left hand, scooped up a spoonful of boiling hot oil with a large spoon in his right hand, and poured it backwards and forwards on the fish body!

When the hot oil passed through the cut on the fish, the fish meat at the cut was instantly scalded to half-cooked, and the cut that was originally tightly fitted began to explode naturally.

"Hey." Lu Yongliang pointed at the knife flowers on the fish, "Isn't this OK?"

"Ah?" Su Chen laughed dumbly, is it that simple?

It's really confusing to the person in charge, but the bystander is clear.

Otherwise, it is said that an old man in the family is like a treasure.

If this method were to be used by me, I would probably have to think about it repeatedly in the practice room for several hours before I could come up with it.

But for the master, this is experience!

"Okay, then I know." Su Chen was about to throw the grass carp with flowers turned up into the oil pan, but was stopped by Lu Yongliang.

"You can't do that." Old Lu snatched the fish from Su Chen's hand, rubbed and shook the kitchen knife in his hand, and after a few movements, he took out the bones on the back of the grass carp.

"When you make this kind of dish, it's best to remove the fish bones. First, it's easier to eat, and second, it's not easy to deform when frying."

After removing the fish bones, Lu Yongliang put the whole fish into the oil pan.

Although it was just some very simple techniques, Su Chen felt a sense of sudden enlightenment. These small techniques were actually very difficult to comprehend by relying on one person to make them continuously. It was really beneficial to have a senior to guide him.

"Okay, let me do it next!"

Su Chen took over the fish from Lu Yongliang's hands.

Although it's not a cuttlefish, but just a simple grass carp, the sweet and sour taste will not change.

It's not a bad idea to try it now!