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Fifteen seconds.

Now, Su Chen only needs fifteen seconds to handle a live fish.

Smooth movements, fast and accurate knife skills, every step is not redundant, every step is so natural.

"Amazing skills, the boss's skill in killing fish is simply amazing!" Liu Abao has watched it countless times.

But every time he sees Su Chen killing fish, he can't help but shout, too smooth, too comfortable!

With this skill, what kind of company should he open?

Isn't it nice to go to RT-Mart to kill fish?

Uh. It seems that killing fish is not as profitable as starting a company?

Abao put away those messy thoughts, and in a blink of an eye, Su Chen had even finished changing the knife.

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The long cuttlefish was cut into many cuts on the side.

Su Chen first continued to refrigerate the cuttlefish, and looked at the time. There were only ten minutes left before the guests' meal time! ! !

After ten minutes of cooling, the hot oil in the pot has completely cooled down, and the pot is put back on the stove and turned on.

It's just medium heat.

Su Chen's palm has been placed above the oil surface, feeling the temperature transmitted through the air.

"So this is how he controls the heat?" Cui Yufen frowned, feeling that it was a bit outrageous and a bit unbelievable.

Regarding the control of heat, old chefs like them have always been based on experience, and they can know what the heat is like through observation.

If you encounter some dishes that require very delicate control of the heat, then you can directly use a thermometer.

Su Chen's use of his hands to feel the oil temperature is obviously the latter, but can it be more accurate than a thermometer to feel it through the air?

Hearing his words, Liu Abao smacked his lips a few times, "This is already cooking very seriously. If it's just an ordinary dish, the boss wouldn't bother to look at these things at all."

'It's now. '

Through the dual effects of the magic patch and the white jade hand, Su Chen's right hand can feel that the current oil temperature is the temperature he wants!

All the beef slices were put into the pot.

After entering the pot, he immediately began to push gently with a spatula, while constantly concentrating on observing the changes in the beef slices!

Until the small bubbles on the edge of the beef slices began to decrease slightly, Su Chen took advantage of the intervals of pushing gently to notice that the meat slices began to become somewhat transparent.

‘Perfect! ’

For the dish of Dengying Beef, the details in the front are more important than the cooking and seasoning later.

Unlike other dishes, the ingredients are not directly taken out of the pot, but the left hand supports the pot handle and pours the hot oil in the pot into the oil pan on the table.

Only 10% of the bottom oil is left in the pot, and the glutinous rice wine juice is poured into it very quickly.

The steam boomed in an instant, and Su Chen stood in the intense alcohol and began to sprinkle various seasonings into it frantically!

Non-spicy chili powder!

Slight pepper powder!

A little white sugar and Ajinomoto, and finally a little five-spice powder.

After the seasonings were put into the pot, they were immediately stir-fried. While the bottom oil in the pot was still warm, the seasonings were mixed very quickly.

After several stir-frying, the seasoning mixed with the base oil almost evenly spread on the surface of the meat slices.

The chopsticks gently picked out the meat slices and placed them on a large stainless steel plate.

"Dengying beef." Su Chen said habitually.

It takes more than ten minutes for the meat slices to cool down completely, which coincides with the time when the guests come to eat.

In order to make the dishes achieve the best eating experience, the temperature control must be as delicate as possible.

This thing is still delicious even after being stored for several days, but after all, it is still several levels lower than that just cooled down.

The alarm clock of the steaming chicken grits over there has already sounded, and Su Chen took advantage of the previous break to turn off the fire.

After another ten minutes of steaming, the chicken grits have completely turned into a solid state, looking like a piece of rice cake.

The steamed chicken grits are cut into strips one inch long and four centimeters wide, and evenly coated with dry starch.

Looking at the time, there are only a few minutes before the guests' meal time.

Now, it's time to cook!

The chicken noodles wrapped in dry starch were placed aside for later use, and another iron pot was put on the stove.

A fresh cucumber was quickly cut into thin strips, and then sugar, vinegar, sesame oil and refined salt were poured into the bowl.

"What is this?" Seeing Su Chen pour the sauce in the bowl on the cucumber strips, Jiang Wusheng finally couldn't help it.

No one else said anything, but Liu Abao really knew about this thing, so he spoke up, "This is called sweet and sour lettuce. It is also a kind of seasoning for sweet and sour taste, which is more common in Sichuan cuisine."

"Lettuce actually refers to seasonal vegetables, and this sweet and sour sauce does not need to be fried. Although it tastes sweet and sour, it is very dry and refreshing. It is even more refreshing when paired with cucumber strips."

To put it bluntly, sweet and sour lettuce is mostly just a dipping sauce. Paired with some seasonal vegetables, it will feel more refreshing to eat.

The sweet and sour lettuce is also ready.

Su Chen continued to look at the time. If nothing unexpected happens, the guests should be here!

However, almost all the people who came to the restaurant gathered in the kitchen to watch the cooking, and only Zhang Laoer and Lao Shiqi were busy making home-cooked dishes on the third floor.

What they didn't know was that more than ten minutes ago, three people took the elevator and went directly to the 19th floor.

At the elevator entrance.

A middle-aged man in his forties, holding something almost the same as Liu Abao's equipment, was shooting the photos on the wall with the camera of his mobile phone!

"A person seeking fame and reputation, haha." Wang Zhijun pointed at the photo above, "What kind of place would hang such a photo in the most conspicuous position? Isn't it those places with poor strength that can only rely on these accidentally obtained photos to show their strength."

Liu Guochu stood beside him and nodded silently, "Yes, it's just like some people take a photo with a celebrity and hang it at home, and sometimes even brag about their good relationship with the celebrity. Isn't this a joke?"

As a junior, Zhang Jun was only responsible for holding the mobile phone for live broadcast. He didn't dare to say a word, but just followed the instructions of his master and occasionally said something about the barrage of fans in his live broadcast room.

At this time, looking at the barrage in the live broadcast room that was almost exploding, Zhang Jun was a little confused, but still said very carefully, "Master, the audience in the live broadcast room all asked, how to explain the photo of the world champion?"

Wang Zhijun smiled contemptuously at the camera.

He came today to suppress the arrogance of these young juniors who are now engaged in traffic and playing on the Internet.

Cooking depends on skills. What's the point of always making such gimmicks?

Wang Zhijun has been following his master in the kitchen to peel potatoes and cut wood blocks since he was thirteen years old. How can he still be worse than these young boys?

Wang Zhijun said leisurely, "Now there are all kinds of competitions, and our Sichuan Provincial Association often holds some competitions. The gold content of the championship is naturally there, but I heard that this boss won the championship with Bobo Chicken in the finals?"

"Haha, that's true. Our Sichuan cuisine is indeed able to win the championship. But what is the gold content of the competition that can win the championship with Bobo Chicken?"

"I believe that the audience fans at the scene know that Sichuan cuisine is not only spicy dishes, but also many non-spicy dishes."

Although Wang Zhijun's answer was not a direct response, it was also an indirect attack.

You, the world champion, have no gold content at all.

As long as our association wants such a champion, we can get dozens or hundreds of them wholesale at any time. What's there to show off?

And look at the dish he served when he won the championship. It was just a snack, Bobo Chicken?

Isn't this a laughing stock and a disgrace to the whole world?

Indeed, in the eyes of the orthodox national associations, these competitions are indeed not up to par, including chefs like Carlson who have been chefs in Michelin three-star restaurants. Generally speaking, they rarely participate in competitions.

After that.

Wang Zhijun walked in front and took the lead in entering the place where he was about to eat.

After seeing several desks at a glance, Wang Zhijun smiled.

"It is said that there have been many sky-high orders here. Many network anchors, even some more famous anchors, lined up to eat here but couldn't get a meal. But this environment"

Liu Guochu nodded behind him and took over the conversation, "Indeed. Let's not talk about the chef, but this boss Su is not only a chef, but also the owner of a restaurant. As a restaurant owner, he is responsible for the customers. Providing a good dining environment is what a restaurant should do. This environment is indeed a bit irresponsible."

The two of them were chatting happily, but they didn't know that Liu Jun, who was responsible for the live broadcast, was dumbfounded now.

He was able to see the comments in the live broadcast room at the first time.

"You don't know anything and you criticize casually? I was lucky enough to go to the stall when Boss Su set up the stall last time. Not to mention the environment, I would be happy to eat the dishes cooked by Boss Su even if I had to squat in the bathroom!"

"The upstairs has money, so let's make money together. The bathroom is a bit exaggerated, right?"

"I suggest that you two really don't make a conclusion first. My family has been using the meat from the store recommended by Boss Su. The meat quality is really good."

"New fans probably don't know that these two are the presidents of the Sichuan and Hunan Food Associations, and have participated in the production of state banquets many times. If they don't understand, do you know better? Or does Boss Su know how to cook better?"

"Boss Su really knows how to cook. I learned to cook a dish at home by following his video a few days ago, and my wife was shocked at the time!"

There are mainly two arguments in the live broadcast room.

Old fans blindly believe in the anchor and the anchor's master. After all, he has a high status in the world. He can become the president of a provincial food association. Don't he know how to cook?

The other wave of people are the new viewers today.

They had all seen Su Chen's video of making pastries on the Internet before, and many of them were even fans of Delicious Douyin account.

Now the two groups were arguing so much that Liu Jun didn't know what to do.

So he had to keep silent.

Continuing to walk in, Wang Zhijun looked around and always felt that this place was more like an office space, basically nothing to do with a restaurant.

"Zhijun, what should we do now?"

Liu Guochu looked around, firstly, he didn't see the person in charge of reception, and secondly, he didn't find a table to eat.

Isn't this a joke?

"What should I do? Let's look for it. This kind of Internet celebrity restaurant is like this. They like to be mysterious. They never think about how to work hard on the dishes. They just think about how to attract other people's attention. Anyway, they can cheat one person at a time."

After Wang Zhijun walked a few more steps, he saw a pair of frosted glass doors, "This is a bit like the company's cafeteria? Let's go in and take a look."

Liu Guochu nodded, "Let's go."

The three of them were about to go in, and the moment they pushed open the door

"Hey?" Wang Zhijun suddenly stopped and sniffed hard, "Oh, this should be it. I seem to smell cooking."

"There is indeed a smell, it seems to be fried? Although I don't know what it is fried."

When you enter the door, you will see the big round dining table and several rather simple private room partitions and screens.

After looking at all the places, Wang Zhijun pointed to a private room, "I think this is it. Let's go in and wait for a while. If the boss doesn't serve the food, let's contact the product manager in charge of the connection."

The three of them sat in the private room. They chose the private room where Fang Chang got engaged.

This private room is not too big or too small. It can seat six or seven people. The small round table and simple dress seem to be more in line with their temperament.

After sitting down, Liu Guochu chatted with netizens, while Wang Zhijun took out his mobile phone to call his failed partner Feng Yaoyang! ! !

After the call, Wang Zhijun looked at the door, "Guochu, are you going to the bathroom?"

Liu Guochu hummed, "Go, wash your hands and get ready for dinner."

Liu Jun said, "Then I'll go too."

The three of them stood up again. When they came in just now, they only saw a bathroom in the office area, so they walked out together again.

At this moment, the kitchen was already busy.

Seeing that there were only a few minutes left before dinner time, Su Chen immediately used all his strength.

The vegetable oil just used was still warm, so he poured it directly into a new iron pot and heated it to 60% hot.

Carefully put the cut chicken grits into the pot and fry them one by one. As the bubbles on the surface of the chicken grits decreased, the long strips of chicken grits began to turn light yellow on the surface, and the skin looked very crispy.

At this time, Su Chen took out all the long strips of chicken cakes and placed them on a plate one by one.

The long plate was placed on one side, and a little sesame oil was poured on the chicken cake. The other end of the long plate was placed on the small bowl of sweet and sour lettuce.

The first dish was done!

The light-shadow beef was completely cooled down at this time. The beef slices were carefully placed on the beautiful plate. These two dishes were done!

He took out the cuttlefish from the refrigerator and heated the oil directly over high heat according to the method taught by Lu Yongliang. He first held the tail of the cuttlefish with his left hand.

He scooped the oil with a frying spoon and poured the oil on the cuttlefish in the opposite direction until the cuttlefish turned up and fixed its shape. Then he put the fish belly into the oil against the edge of the pot.

The passive effect of the white jade hand was fully exerted at this moment.

Although there were hot oil spots splashing on Su Chen's hands from time to time, it could not cause any harm to Su Chen.

In fact, the early preparation of the sweet and sour Dongpo cuttlefish dish, including the process of frying fish, was very low in technology.

Ordinary chefs can do this step well.

The really difficult part is the seasoning step, which is also the essence of Sichuan cuisine. For Su Chen, he always believes that the reputation of this dish is greater than the dish itself, so Su Chen has made great improvements in the sweet and sour seasoning.

Leave 10% of the oil for frying the fish.

Then add a spoonful of snow-white lard. After the lard is slightly melted, add scallions, ginger, and chopped sesame oil bean paste immediately.

The source of the slightly spicy sweet and sour cuttlefish is this bean paste, which is very light and stays in the front mouth. Su Chen found in repeated attempts that when a mouthful of fish is completely eaten, there is no spicy taste in the mouth.

Only when chewing the fish will you feel a little spicy. This taste is more friendly to people who like spicy food and those who don't like spicy food.

It is a very mild seasoning.

After the sesame oil bean paste in the pot is fried, the sweet and sour seasoning begins.

Pour a spoonful of milk soup into the pot to increase the mellow and fresh taste of the soup.

This step was not included in the original recipe, but after repeated attempts, Su Chen found that ordinary sweet and sour sauce alone was difficult to compete with the taste of the cuttlefish itself.

It tasted like the sweet and sour taste was slightly lighter, and the fish taste was stronger, so he decided to use the milk soup in Shandong cuisine.

The sugar and soy sauce were first thickened in a bowl with wet starch, and this step was also verified.

Soy sauce adds color and fragrance, and if the sugar is directly cooked into the pot, the sweetness will feel like it is blended with the fish.

This dish is different from other dishes because the soup is poured on, so the sweet and sour taste is best separated from the ingredients themselves and blended in the mouth, so that it tastes really wonderful.

After the thickening water is poured into the pot, it will instantly blend with the boiling milk soup. If you look at it now, the sweet and sour sauce alone is tempting enough.

It is not the traditional bright red sweet and sour sauce, but a sweet and sour sauce with a hint of soy sauce. While it is boiling, quickly pour a circle of aged vinegar on the edge of the pot.

While the pot is steaming, take it out of the pot and pour the boiling sweet and sour sauce on the fish.

Take out the scallion shreds soaked in clean water and spread them evenly on the surface of the cuttlefish.

The third dish, done!

Su Chen took a breath, "I'm going to make the last two dishes. The guests' meal time has come. Let's start cooking. We will eat ours and they will eat theirs."

Cui Yufen has seen Su Chen's cooking skills in one go, and now he is eager to show his skills.

"I think it can work. Let's start preparing the dishes!"

The ingredients for her double chrysanthemums have been prepared long ago, and only the last step is left.

Hearing this, Lu Yongliang also took out a mandarin fish from the fish tank and prepared to start his own cooking.

The three sets of ducks of the Jiang brothers had been stewed long ago and had been kept warm over a low fire. Since everyone had started, they also began to make the final seasoning.

Su Chen glanced at the people in the kitchen. Except for Zhang Laoer and Lao Shiqi who were on the third floor, everyone else was here.

"Zhang Li, you will bring the dishes they cooked to the small elegant room later. We will eat there today."

According to Su Chen's plan, the guests will eat directly at the big table, and he and his elder brother and sister will eat in the small elegant room, which is the place where Fang Chang got engaged before.

Because this small elegant room was built the earliest and is very close to the big round table, what is said outside can be heard clearly inside.

If the two really come with bad intentions, it will be very convenient for the elder brothers and sisters to help.

"Okay!" Zhang Li quickly agreed.

"See if the guests have arrived?"

Zhang Li ran to the door and took a look, "No one."

Su Chen muttered, thinking that these two old people are not punctual?

But that's right, people don't come here to eat, they come here to do things, is it necessary to be punctual?

Simply put the two hot dishes in the incubator for the time being.

And the others also started to make them on the spot.

Of course, the fastest ones are the Jiang brothers.

Half an hour ago, they had already finished the three-piece duck. After turning the duck that had been stewed for an hour and a half, they took out the bamboo mat and put the extra mushrooms and ham into the casserole.

It was simmered for another half an hour on a low heat.

Just add a little salt, and take out all the green onions and ginger in the casserole. The original three-piece duck dish is ready!

"Uncle Jiang, I'll do it!"

Zhang Li hooked a casserole mat with her little finger and used a clip with her other hand to pick up the casserole.

There was still hot air coming out of the small hole in the lid.

Walk out of the kitchen and put the dish on the table in the small room.

Well, in the middle of the table.