Food Customizer

Jingzhou City, September 27, afternoon.

"What time will the guests arrive?"

"Report to the boss! The guest has just boarded the plane and is expected to arrive at the airport in three hours and our company in four hours!"

Su Chen nodded, "Where are my brothers and sisters?"

Bai Xiaobo looked at his phone and said, "We will arrive at the company in half an hour!"

Perfect!

It is now two o'clock Beijing time. At this time, the brothers can start preparing for the dinner when the food arrives.

As for the orders from the two presidents, the ingredients have been prepared anyway. Su Chen can just start making them at six o'clock without delaying things.

and

Su Chen knew that the things he had encountered before were relatively easy to say, but this time the two presidents came with bad intentions. This matter could not be easily resolved. Since the other party came with resentment, there must be one party. You have to be beaten to the ground by the opponent!

Regarding the party, Su Chen also prepared a dish.

Knowing that they were all stir-fries, Su Chen simply took out a staple dish. Everything must be on the dinner table. A small party can be without cold dishes, but it must not be without staple food.

Back on the 19th floor, it was not yet time for the opening of the third floor, and almost everyone was waiting in the cafeteria.

"The boss is here!"

"Boss, why don't you cook more food today? It's not that we want to eat it, but the main reason is that it's too little for you to start with."

Ling Shuyu turned his head and glanced at Zhang Jiayi.

I thought to myself, why is this girl so young and old when talking to the boss?

"Sister Jiayi is right, it's not easy to do less, but it's easier to do more!" Zhang Li actually agreed.

This made Ling Shuyu feel inexplicably uncomfortable.

Su Chen passed through the crowd and stood at the door of the kitchen, "You guys, haha, just wait, don't delay going to work."

Amid everyone's laughter, Su Chen walked into the kitchen with everyone, still wearing his most common suit. At this time, Lu Yongliang had already begun to work.

The production process of the crystal fish is not complicated. The main reason is that Lao Lu also wants to prepare all the ingredients in advance so that it will be convenient to cook when everyone comes, so that there is no room in the kitchen.

"Xiao Su, what have you prepared today?"

Su Chen was not interested in drinking, but after taking advantage of his brothers and sisters, of course he still had to prepare something good.

After finishing the dishes from Sichuan and Hunan provinces in the practice room, Su Chen studied a new S-level dish overnight.

It’s not that S-class is easy to do.

But now Su Chen discovered a pattern.

Some dishes have a naturally high upper limit, such as the Cantonese dishes I made before. As long as the ingredients are selected to the extreme, the evaluation can easily reach A level.

If it is the kind of dish that requires high ingredients as well as cooking skills, it is relatively easy to achieve S level.

"I'll make a staple food so that everyone doesn't have enough to eat."

"It makes sense." Lu Yongliang nodded, "These old guys only think about showing off their skills, and they don't think about whether they can eat enough. They have to be my fifth brother."

This rainbow fart made Su Chen roll his eyes.

"You make crystal fish, and I will also learn your technique and make crystal shrimp cakes." Su Chen looked at the crowd of people watching, "Don't be idle, you guys have to get started if you want me to make more! "

Wow~

Su Chen gave the order, and everyone at Delicious Food immediately rolled up their sleeves and got into work mode.

To make shrimp cakes, the first thing to do is to peel the shrimps.

"Whoever peels more can eat more! Don't blame me for not reminding everyone, that little Zhang Li?" He Shuting directly formulated the rules, "It's time to show real skills!"

Zhang Li nodded fiercely, "Our crab demolition team has never been afraid of this kind of work!"

The two formed a team, fished out a pot of live shrimps and started to get started.

Zhang Jiayi had already rolled up her sleeves, but when she saw the squirming white shrimp, she suddenly flinched.

Similarly, Ling Shuyu also looked at it for a while and said, "I have some other work."

Then she left the kitchen, but she didn't really go to the second floor to handle work, but came to the underground parking lot.

He got into the back seat of his little Mercedes-Benz and punched the 'Little Chinese Master' next to him.

"Who wants to eat shrimp cakes, who wants to eat shrimp cakes! I won't eat them!"

Also in the underground parking lot, Fang Chang retracted the hand he raised to say hello in embarrassment, "Fuck, who is so bold as to offend Mr. Ling?"

Carrying a bag of fresh flowers, Fang Chang ducked into the elevator like a peek-a-boo, for fear of being seen by Ling Shuyu in the car.

That woman is not easy to mess with!

Speaking of which, Fang Chang has a very keen sense of smell, not only for business, but also for food.

In the past two days, Boss Su has been ordering good ingredients from time to time, and they are always in small amounts.

Today, I ordered several kinds of meat at once, but the quantity of each was not large.

Obviously, these ingredients are definitely not prepared for the second and third floors, so there is only one answer, the nineteenth floor!

Of course, this kind of business requires Boss Fang to deliver the goods in person. First of all, it can enhance the relationship with Boss Su, and then if you are lucky, you can also get some good stuff that others can't get.

Of course, if you are unlucky, it doesn’t matter. At worst, you can go to the third floor for a meal, it will definitely not be a loss!

Fang Chang followed the elevator to the nineteenth floor. As soon as he entered the kitchen, he saw so many people busy and busy, and there was a foreigner in the corner.

"What is this?"

"Boss Fang, the boss is going to make shrimp cakes. Let's help peel the shrimps."

These shrimps were bought by Fang Chang from the seafood market. They are all top-notch.

"I'll help too!" Fang Chang understood what he meant immediately. He washed his hands and rolled up his sleeves to join the shrimp peeling team.

In this way, Su Chen was free.

"You guys really don't need to deal with some shrimps." Su Chen took a look. He felt that there were a lot of shrimps prepared. With this, no matter how many shrimps there were, they couldn't withstand so many people's tossing.

He took the pork belly from Fang Chang, "What a pity. This pork belly must be delicious if it is roasted."

Lu Yongliang said, "It's eating anyway, what's the pity?"

Su Chen put the long strip of pork belly on the chopping board, pulled the knife horizontally, and a layer of fat was pulled down, "I only use fat, not lean meat."

He pulled the knife again, and threw the lean meat directly into the basin, and pulled out all three layers of fat from the pork belly.

"That's a pity indeed," Old Lu smacked his lips, "Are you going to use a big move?"

If it's just ordinary cooking, there's no need to use the fat in the pork belly.

Su Chen did this, which was already very picky about the ingredients.

"No big move, since everyone is gathering together, we have to eat and drink well."

Seeing Su Chen's calm look, Shang Mingke, who was peeling shrimps with Zhou Bin in the corner, couldn't help but feel a little brazen.

Isn't Boss Su too good at pretending? He still doesn't show his true colors at this time. He wants to execute the conspiracy until the last moment!

The reason why the fat in the pork belly is used is because this fat is more like meat than other parts.

If the fat from other parts is used, it feels more like a lump of oil.

The pork belly fat that has been cut is quickly chopped into meat paste on the chopping board, and the water chestnuts are also pounded into paste.

Bring the shrimps that everyone has peeled and quickly chop them into shrimp paste.

Put the three kinds of mud in the basin and start adding in order: egg white, water ball powder, rice wine, green onion, and ginger water.

With the experience in the practice room and the band-aid on the bridge of his nose, Su Chen can control the amount of these condiments as accurately as a kitchen scale, and the error is definitely in grams.

Of course, the employees of Delicious are now used to Su Chen's love of putting a band-aid on his nose when cooking.

In Lu Yongliang's words: Genius, who doesn't have some quirks?

If there is nothing different from others, can you still be called a genius?

After adding ginger water, the mud filling is stirred with chopsticks a few times and quickly absorbs all the water. It looks very fresh and tender.

After all the water was absorbed, Su Chen added a little refined salt. Seeing Liu Abao holding the device and starting to record the video, he casually said, "Add water first, then add salt, so that the mud filling can be strong."

After thoroughly stirring, a little Ajinomoto was added to the mud filling, and finally sealed with plastic wrap and put in the refrigerator.

"One is to make it taste good, and the other is to wait until it is slightly hard in the refrigerator before continuing to make it."

Su Chen's small class began to teach!

Abao held the device and kept moving around Su Chen's hands. Su Chen ran to the stove in the corner of the kitchen, scooped a spoonful of chicken soup from the big basin, and then added sugar and a little Zhenjiang vinegar to the soup, stirred it evenly, and put it in the incubator, and then there was no movement.

"Boss, what's next?"

Su Chen tilted his head, "What's next?"

"Please continue, I'm filming."

"Keep going, this dish is ready, there's only one step left, just wait for the guests to arrive."

The people who were still peeling shrimps raised their heads when they heard the voice.

Zhang Li and He Shuting had already peeled a large pot, far ahead of the others, and were very puzzled when they heard the boss's words.

"Boss, that's it? That's it?"

Su Chen cried out, "It's a very simple dish, and it's delicious. You can try it when you have guests at home, don't just think about eating it every day. Let me know when you're done peeling the shrimp."

The shrimps I needed were a bit too many, and they wouldn't last for a few days, so I just cooked them all.

Now Su Chen has to start preparing other ingredients!

The thin slices of beef needed for Dengying Beef have been dried for seventeen hours, and it's really just like Su Chen expected, because the temperature difference in the north is too large, and the beef needs to be dried for a few more hours than usual.

After taking the dried red beef slices, Su Chen began to spread the tubed beef layer by layer, and took out the charcoal to prepare the roasted meat.

"In fact, if it is a competition, only this dish is enough to convince the opponent, right?"

After a very painful period of repeated attempts and thinking, and with Lu Yongliang's inadvertent guidance, Su Chen completely overcame and found how to make the lamp shadow beef not greasy and transparent in the practice room.

After Su Chen successfully made this dish that directly topped the S-level, he looked online for a long time.

Su Chen found that almost all the chefs made teaching videos online, none of them did not greasy! ! !

This is outrageous!

In other words, Su Chen, who can make this dish like this, might be the first person on the Internet, which made Su Chen at the time feel uncomfortable.

If I had known that everyone was like this, why would I compete alone!

As time passed by, soon, bursts of noise came from outside the kitchen.

Bai Xiaobo opened the door and looked out, only to see an old lady carrying a lot of bags rushing into the kitchen, followed by a middle-aged man.

"Teacher Cui? You're here! Manager Wang, long time no see!"

Wang Peixin raised his hands, indicating that he didn't shake hands because his hands were full of things, "It's not been long since we last met, is it?"

Indeed, he came to help during the sports meeting before.

"Hey? Old Cui, how did you know I was here with Xiao Su? What did you bring? Really!" Lu Yongliang patted his hands on his apron and was about to take the things from Cui Yufen's house.

"It's not for you." Cui Yufen said very impolitely, "This is the dish I'm going to make today."

"Huh! Bring your own ingredients to cook a dish? How can you look down on Xiao Su's delicious food?"

Cui Yufen frowned and glared, "Don't sow discord."

After saying that, he put on a clean chef's uniform very quickly, and then asked Wang Peixin to take out all the ingredients he brought.

First, a bag of conch, and then fresh cuttlefish.

Except for Zhang Laoer and Lao Shiqi, everyone else present had only a vague understanding of Shandong cuisine. Lu Yongliang looked at the ingredients and wondered, "How did you bring them on the plane?"

"Can't I drive?" Cui Yufen was really impatient.

I haven't seen this old man for a few days, why is he talking more and more nonsense?

"Pei Xin, let's get started."

The iron man Cui Yufen's impetuous appearance really made the women present cast envious eyes.

This is really cool!

Wang Peixin sighed and changed his clothes. The two occupied an operating table.

After Su Chen baked the beef slices, he didn't rush to deal with it, but looked at them carefully.

To be honest, it was the first time Su Chen saw Cui Yufen cooking.

Every chef has his own unique characteristics and habits when cooking. When watching Lu Yongliang cooking, Su Chen felt a clean and neat feeling.

No matter what he does, he is so casual and straightforward, never dragging his feet, including Su Chen's current cooking, which is also influenced by Lu Yongliang to a certain extent.

Now, watching Cui Yufen cooking, Su Chen could not help but have some new insights.

Master Cui put the fresh cuttlefish on the chopping board, removed the lid, cut off the head and tail, squeezed out the intestines and peeled the skin, and used a kitchen knife to cut off the surrounding tendons and miscellaneous materials, until only a piece of white meat was left.

‘Orderly, slow and steady.’

This is the feeling Cui Yufen gave Su Chen when simply handling a cuttlefish.

Every move was just right, without any extra.

The whole set gave people a feeling of slowness, but also of flowing water.

‘This is probably the temperament that can only be achieved after immersing in the kitchen for decades.’

Many things cannot be learned.

Carlson, who was peeling shrimp in the corner, was now completely dumbfounded.

He was more used to the fact that whenever a guest came to the restaurant, the chef would shout and yell in the kitchen, urging and supervising the work of each chef to proceed quickly and accurately.

When most of the ingredients are ready, as the chef, he only needs to complete the last step of the dish, and then he can serve it to the table for customers to enjoy.

Now, first he saw how Su Chen handled the ingredients, and now he saw how Cui Yufen handled the ingredients.

Carlson felt like he was watching a martial arts competition.

Cui Yufen cut the last piece of clean meat into six-centimeter square pieces with a straight cross knife, and it was temporarily ready.

After finishing the cuttlefish, Cui Yufen also began to deal with conch with Wang Peixin.

This thing is a bit more complicated to handle.

It cannot be handled all at once, but only one by one.

Use the back of the knife to smash the conch, and then pick out the meat inside. The meat must not be broken, so the strength must be just right.

After taking out the conch meat, the intestines inside must be squeezed out before it can be put into the basin for use.

This step alone took about ten minutes, and the two of them finished a small basin of conch.

Wang Peixin was so nervous that sweat started to form on his forehead.

After all, he was the manager of Cuihualou, but as a person of this level, it was the first time that so many people watched him cook!

The psychological pressure can be imagined.

After processing the conch meat, Cui Yufen added some salt to the basin, and then rubbed and rinsed the conch meat repeatedly after adding clean water.

She didn't stop until the stickiness and black color of the conch meat disappeared and turned yellow and white!

She gave Wang Peixin a look.

The latter immediately moved a chair to the operating table.

"I'm old, and my waist hurts from standing for too long."

After Cui Yufen sat down, he began to cut each conch meat very carefully.

A conch meat had to be sliced ​​into two halves, then cut into cross-shaped cuts, and finally cut into six-centimeter squares, which were about the same size as the cuttlefish meat just now.

"Oh my god, I feel like the conchs I ate before were not clean." Zhang Li hid in the crowd and saw Cui Yufen handling the conchs like this.

Feeling a chill.

The conchs I ate in the seafood buffets in Jingzhou before were basically black.

Look at the conch meat that Master Cui has handled. The color looks delicious.

"Yes, it is very likely. Let's eat less seafood in the future." Liu Shengnan also sighed.

As a northern inland person, everything in the sea is full of confusion.

"Are you all ready?" After Cui Yufen handled all the conch meat, he put it in a basin with the cuttlefish meat for later use.

Lu Yongliang hummed, "I'll make a fish. I'll kill it and cook it now. Don't worry yet."

Su Chen also nodded, "I'm making shrimp cakes. They are already in the refrigerator and can be started at any time."

Cui Yu said, "My double anus is ready. Why haven't those two old boys from the Jiang family arrived yet?"

The words just fell.

A strong voice appeared at the door, "Who said we haven't arrived yet!"

Jiang Wusheng walked in front, and Jiang Wensheng followed.

When Brother Fang Chang saw these two people, he licked his smile and wanted to go up and say hello. One was his father-in-law and the other was an uncle!

Unexpectedly, the two Jiang brothers looked past Fang Chang and went straight to the operating table as if they were not looking at him.

"Long wait! Shall we get started?"

Jiang Wensheng nodded, "Let's start quickly, otherwise it will delay everyone's meal."

Fang Chang was left alone there. The raised hands were awkward, and after a feint, they went around to the back of his head and grabbed his hair.

Gan!

After the two of them finished speaking, they untied the nylon bag on the ground.

"Kekeke~~"

"Pigeon eggs coo coo"

"Giggle~giggle!"

The moment the bag was opened, the kitchen immediately became lively. Zhang Li screamed, jumped up and landed on Liu Shengnan.

"Ah! What is this!"

Liu Shengnan stared at the duck on the ground, "Nah!"

He kicked Zhang Li away and slapped Zhang Li on the butt, "Don't be afraid, don't be afraid!"

Su Chen was the one with quick hands and eyes. The moment he opened the bag, and with the effect of the magic patch, he reached out and pinched the pigeon that wanted to fly in his hand.

"What is this?"

Jiang Wusheng took the pigeon sheepishly, "Isn't this because I want to kill it now? Hehe, everyone, don't be anxious!"

Jiang Wensheng picked up the wild duck that Liu Shengnan kicked away, "Don't kick it to death! I just brought one with me!"

He actually touched the duck's head like a child and said, "Be good, it doesn't hurt, it doesn't hurt."

Liu Shengnan looked at this guy in confusion.

It’s not like I’m going to kick you and you’re afraid it’ll hurt.

You will kill it later! ! !