Food Customizer

Jiang's three-piece duck was served first. The characteristic of the casserole is that it can keep warm. Even if it is left for a few minutes after leaving the flame, it can still keep boiling as long as the lid is not opened.

So it is not a big problem to serve the first dish in the casserole, and the other dishes can be served a little later.

Seeing that Cui Yufen had already started, Su Chen stopped his work. Anyway, three Sichuan dishes had been prepared, and the remaining two Hunan dishes were stir-fried, so the guests were ready to eat.

The opportunity to watch the state banquet master cook is not common.

It must be said that Cui Yufen's fluency in cooking is not much worse than Su Chen's. The conch meat and cuttlefish meat that had just been processed were scooped into the colander and only slightly scalded in boiling water before being taken out and placed on the side to control the water.

Peel off the rough skin of a scallion, slice it in half, and then cut it into four-centimeter-long sections. Generally speaking, this shape of scallion is called tile scallion.

Similarly, green garlic is also cut into this shape.

As Cui Yufen added lard to the iron pot, Su Chen's eyes trembled slightly, 'Is the main show finally about to begin? '

Double fried chrysanthemum, the name sounds similar to fried double crisps, if nothing unexpected happens, the main feature of this dish is the same taste.

Shandong cuisine's cooking techniques are very good, but it's nothing more than those flavors, which are not as rich as Sichuan cuisine.

After Cui Yufen added lard to the pot, he did not do anything else until the fat in the pot began to smoke, and then he poured the two ingredients that had just been drained in the colander into the oil pot at once.

"Squeak~~"

Such a high-temperature hot oil suddenly poured into the ingredients with a little water, the scene can be imagined how hot it was!

Even the few people watching couldn't help but step back a few steps.

It was only at the moment of pouring that Cui Yufen picked up the pot and poured the oil and ingredients into the oil basin next to it with the colander.

After this set of steps, it only took a few seconds, and the cuttlefish meat and conch meat looked a little shiny. Although they had been heated to 100%, it was certain that they had only absorbed the surface moisture at that moment, and the meat inside was still half-cooked.

Cui Yufen did not pour out all the oil when pouring it, and there was still some bottom oil left in the pot.

The lard was already so hot, and the onion and garlic were directly added to explode. Before everyone could smell the fragrance emanating from the pot, they immediately poured the two kinds of meat in the strainer into the pot.

This time it was seasoning.

Unlike Su Chen's method, Cui Yufen held the pot spoon in his left hand and began to add various seasonings to the spoon with his right hand.

First, he scooped half a spoonful of chicken soup in the pot spoon, and then added refined salt, MSG, cooking wine and water powder to the soup.

After a slight shake, it was poured directly into the pot. When the high-temperature oil came into contact with the water, it immediately burst into a strong wok smell. Cui Yufen only used a pot spoon to stir it gently a few times to ensure that the ingredients and the sauce in the pot were completely even and blended, and then served the dish in a few seconds.

In the white jade plate, the carefully processed conch meat and cuttlefish meat were double-fried and bloomed like chrysanthemums, which also confirmed the name of this dish: double-fried chrysanthemums.

Cui Yufen clapped his hands, "Well, I'm ready."

Zhang Li excitedly ran over to pick up the dish, and excitedly sent the dish to the small private room, next to the "three sets of ducks" of the Jiang brothers.

It should be said that as long as you run fast enough, the smell can get into your nostrils. Although little Zhang Li can't eat it, she feels extremely satisfied when she smells it.

Next.

Everyone's eyes fell on Lao Lu at the same time.

I don't know why, the pressure suddenly came.

Old Lu actually took a deep breath. He had already processed a mandarin fish. Although this fish was not bought from Hubei Province, its quality was still top-notch.

"I'm treating everyone to crystal fish today, hehe."

First there was Su Chen's crystal cold chicken, and this time there was another crystal fish. The employees who came from Delicious were confused.

Where did so many crystals come from?

Besides, when the boss made crystal chicken, he used the juice of the big vegetable that had been boiled for a long time to solidify. How did Mr. Lu prepare anything without preparing anything?

Unlike other people's preparations, the ingredients prepared by Old Lu for this crystal fish are still very rich, more than others.

Cut a herringbone pattern on both sides of the processed mandarin fish and throw it directly into a boiling water pot to cook.

At the same time, wash the pork belly and throw it into another boiling water pot to cook.

This process was not long. While the meat was cooking, Lu Yongliang cut the cooked ham and magnolia slices into slices one inch long, six centimeters wide, and two centimeters thick. After cooking for about five minutes.

The fish skin was first removed, and then it was placed on the fish plate.

Lu Yongliang was very careful and began to place other ingredients on the fish.

First the meat slices, then the magnolia slices, then the ham slices, and finally the mushroom slices.

In this order, they were placed repeatedly until the fish body was completely covered.

Then seasonings were added on top.

"This old guy!" Cui Yufen glared at him, "We prepared the dishes in advance, and he said he was not in a hurry and would cook quickly, but in the end, so many people gathered around to watch him cook? He didn't care about his face?"

Lu Yongliang, who was adding seasonings, heard the voice and couldn't help but twitch his mouth.

I really didn't think it took that long

And can't you eat while waiting?

Besides, each of you is either playing tricks or double-exploding. This is obviously prepared. Is it going to hinder your business by getting a crystal fish?

Weiwei looked at Cui Yufen with a dissatisfied look, and Lu Yongliang angrily continued his production.

After arranging various ingredients, this fish looks a bit fancy.

Finally, sprinkle dried shrimps, refined salt, Shaoxing wine, and chicken stock on top.

That's not all. Then put green onions, ginger slices, and pepper on top, and then stop.

It was originally a simple fish, but now it was treated strangely. Lu Yongliang didn't care and sent the fish directly to the steamer.

"Twenty minutes. Let's eat first. You can eat in twenty minutes!"

Cui Yu gave him a dissatisfied look, "You are the only one who has done a lot of shit. Now there are five people with two dishes, and you can eat as much as you want!"

Su Chen smiled and said, "Don't you still have me?"

The ingredients prepared for the crystal shrimp cakes were kept in the refrigerator before. After Su Chen took them out, they also used lard.

Jiang Wusheng had previously blown a rainbow fart after seeing Su Chen make crystal shrimp cakes, but no one paid him any attention at the time.

After seeing Su Chen bring out the ingredients, he couldn't help but mutter a few words.

"This crystal shrimp cake is quite time-consuming to make. It needs to be fried one by one. But when it is ready, it is soft, tender, white and transparent. It is a very famous dish in our Huaiyang cuisine."

Cui Yufen turned his head strangely, "Huaiyang cuisine? As far as I know, crystal shrimp cakes are a famous dish at Yuhuatai in Xila Hutong, Beijing. How come it has become Huaiyang cuisine here?"

Jiang Wusheng was a little afraid of Cui Yufen, but when it came to the issue of cuisine, he couldn't tolerate it, "What Chef Jingsu is good at is Dizi cuisine, but if you want to say that this crystal shrimp cake was made by Chef Jingsu, I can't Agreed, our Su chef has been studying Dizi cuisine since ancient times. In terms of its origin, it must be from the Huaiyang family, right?"

Cui Yufen was unhappy after hearing this, "You also said it was the chef from Jingsu. The chef from Jing called the pigeon dish you mentioned putty, the Cantonese chef also called it glue, and our Lu chef also called it mud. Why?" Are you the one who has the most history as Chef Su?”

Su Chen is now pinching the mixture of refrigerated shrimp, fat meat and water chestnuts out of the basin, forming it into a small ball and then flattening it with a hand.

It was a bit of a headache to hear the two people arguing. This was probably one of the reasons why he didn't like to hang out with those 'traditional' cooks.

It's just tradition and history at every turn, so why do you make it so serious?

After all the ingredients were flattened, Su Chen was about to heat a pot with oil. Unexpectedly, Jiang Wusheng realized that he couldn't defeat Cui Yufen, so he directly threw the problem to himself!

"Boss Su, please judge, is this crystal shrimp ball a famous dish in Beijing or a famous dish in Huaiyang?"

Forehead!

Su Chen was caught off guard by the question.

After thinking about it, he still said slowly, "This thing is hard to explain."

I felt everyone's confused looks.

Su Chen simply stopped and said, "You want to talk about Beijing's famous food? As far as I know, the crystal shrimp cakes in Beijing are made by mixing white shrimps with suet, sticking them together with gravy, and finally frying them in hot oil. Become, but this is me”

Jiang Wusheng looked at Cui Yufen quite proudly and thought, what else do you have to say this time?

But Cui Yufen didn't seem to care that much.

Su Chen continued, "My choice of ingredients is different, mainly water chestnuts. Indeed, the crystal shrimp cakes in Huaiyang cuisine have such an ingredient."

Jiang Wusheng snorted, "Look, I'm just saying that if this dish is authentic, it must be the most authentic of our Huaiyang cuisine!"

Su Chen waved his hand, "Although the selection of ingredients is pretty much the same, the selection of fat meat is different."

Lu Yongliang's eyes widened, "That's it! The fat used by Xiao Su is the fat from pork belly, but it's different from your fat meat!"

Su Chen nodded, "That's right. Most modern people don't like greasy food. If you just use fat meat, the shrimp cake will taste very greasy, so I changed the meat. And then"

At this time, Su Chen slowly began to work on his own. He added lard to a pot and turned on medium heat to melt the lard.

"The frying may be slightly different."

Jiang Wusheng squinted his eyes to see Su Chen's movements. He didn't say anything, just to see what the so-called slight difference was.

Due to the limitations of the ingredients, this shrimp cake is destined to be fried only in warm oil. If the oil temperature is too high, the shrimp cake will become crispy on the outside and tender on the inside, and the flavor of the dish itself will be lost.

If the oil temperature is too low, the shrimp cakes that are already slightly greasy may become greasy after being soaked in oil. If you take a bite, you will probably be overwhelmed by the mouthful of lard before you even taste it. Can't eat anymore.

After Su Chen melted the lard in the pot over medium heat, he set up two more iron pots on the stove next to him, and also added lard and started to melt it.

"Fire up three oil pans at once?" Jiang Wusheng was confused.

If you want to do this, I can only admit that this is indeed different from the crystal I know.

Not to mention him, several other chefs also confused Su Chen. How could anyone cook like this?

If you play with three pots at once, can you get it right?

Only one person is not very confused.

Liu Abao clenched his fists tightly, "It's amazing! It's amazing!!!"

Cui Yufen didn't know how many times he heard this nonsense today. He felt like he was just flattering him, so he asked unhappily, "Why are you so amazing?"

Abao swallowed his saliva. He had seen Boss Su perform this stunt countless times.

That is, fire control! ! !

The first time they met, it was when Su Chen was making tea eggs in front of him. At that time, Su Chen could control the heat to keep the water in the bucket almost boiling but not boiling.

Not to brag, but after so many years of traveling around the world, Liu Abao has only seen Su Chen achieve this level alone.

"Boss Su has a unique skill. He can control the heat to keep the liquid in the pot at a constant temperature!"

"How is that possible?" Cui Yufen frowned, feeling that Lu Yongliang, the young apprentice, didn't know what he was talking about just to flatter Su Chen.

Control the heat to keep the contents in the pot at a constant temperature?

Do you want to listen to what you are saying?

Was your primary school physics taught by a physical education teacher?

Oh, no physics for elementary school.

Faced with Cui Yufen's question, Su Chen directly gave the answer, "In fact, it is possible. If you don't turn on the fire, both the water and the oil will be in a state of losing heat, so as long as the fire is turned on to a certain To a certain extent, it’s good to balance the calories lost and the calories added.”

The chefs present all had question mark faces.

And the college graduates who came to the delicious food all had confused faces.

Why are you, a cook, playing with energy conservation?

Carlson, who asked Zhang Jiayi to help translate, was stunned and felt that his IQ had been seriously insulted.

"Theoretically, this is true, but how can it be so accurate through human judgment? I don't believe it, this is absolutely impossible!"

Before Zhang Jiayi could finish his translation, Carlson took out three thermometers from the toolbar, put the probes directly into the melted lard, and hung them on the edge of the pot.

"This is absolutely impossible. If you can do it, it means that all the cooking skills I have learned in the past decades have been in vain. I might as well go home and farm!"

Well, the Germanic people are also very good at farming.

Su Chen gave him a slightly frivolous look. So foreigners also like to plant flags randomly?

As the first pot began to smoke slightly, Su Chen concentrated on using the magic stickers and white jade hands to adjust the medium heat at the bottom of the pot to a slightly low heat.

The flame was extremely weak, as if it would be extinguished immediately at the slightest disturbance.

Everyone stared at the thermometer on the side of the pot: 210°C.

Then came the second pot. This time the oil temperature was obviously not as good as the first pot. The number on the thermometer stopped rising after it showed 180°C.

After adjusting the flame, the third pot was cooked in the same way, 160℃.

Anyone who knows the industry knows that these three temperatures represent three commonly used oil temperatures, and they play very different roles when frying ingredients.

For ten seconds, the number on the thermometer did not change at all, and everyone's brows became more and more frowning.

Thirty seconds later, the numbers remained unchanged, and the expressions of the chefs began to become a little subtle.

One minute

"Damn it! You're really motionless. How the hell did you do that?" Jiang Wusheng even forgot that he was an elder and couldn't help but uttered a curse word.

"It's really incredible." It was also the first time for Cui Yufen to see this kind of work.

Only those who have been cooking for a lifetime know what this means!

In other words, whoever has this skill means that they can always keep the ingredients at an optimal and ideal temperature for cooking!

If you don’t want to be a chef, who will?

"It is indeed a miraculous skill. It can be controlled so exquisitely without using instruments. You can't practice it in the womb, right?" Lu Yongliang was infected by Liu Abao and felt that the word miraculous skill was particularly useful.

This is a miracle!

Carlson swallowed hard.

Farming, I really might as well go home and farm!

Chinese chefs have already reached this level, but our Western Michelins are still immersed in various evaluations?

At this moment, he truly realized what the gap was!

Su Chen was used to the shock shown by everyone.

I thought to myself, this is just the tip of the iceberg. If I showed you all the things I learned in the practice room, wouldn’t everyone want to go home and farm?

"Are you sure you're done? If so, I'll start!"

Su Chen gave a friendly reminder and took away all the thermometers that were affecting his performance.

After all, after the ingredients enter the oil pan, the oil temperature will drop rapidly, which is completely inevitable.

The pressed shrimp cakes are put into the first pot first.

The role of high-temperature oil is obvious, which is to instantly form a protective film on the surface of the shrimp cakes.

After the shrimp cakes were put into the pot, Su Chen only took a moment to hold the shrimp cakes with a strainer and put them into the second pot.

The purpose of medium-low oil temperature is to fry the shrimp cakes as mature as possible. After all, this is a mixture of shrimp meat and fat, and it takes time to mature.

While waiting, Su Chen once again gave Jiang Wusheng his final answer.

"Originally, these shrimp cakes were supposed to be fried one by one, but since we made too many, we just did it all at once."

If you fry them one by one, you only need one pot and one spoon to finish it.

After frying for about five minutes, all the shrimp cakes began to float up from the bottom.

At this time, it means that the shrimp cakes are cooked all around except the middle.

If you continue to fry them, the sides will become hard, so Su Chen took out all the shrimp cakes and put them in the third pot.

The low-temperature oil, by repeatedly turning the shrimp cakes, can gradually mature the middle part of the shrimp cakes.

At the same time, because of the protective film that has long been formed on the surface of the shrimp cakes, the lard will not penetrate into the shrimp cakes.

These things are what Su Chen realized when making the Dengying Beef. If not, this shrimp cake would hardly reach the S level!

After repeated turning, the shrimp cakes floating on the oil surface began to gradually expand and became about five or six centimeters thick.

Finally, all the shrimp cakes were fished out, and Su Chen simply mixed sugar, vinegar, and chicken soup and put it in a small bowl.

He placed it on the plate with the crystal shrimp cakes.

"Well, can we eat now?"

When he raised his head, he was still greeted by the incredulous eyes of the crowd.

We have always known that Boss Su is a good cook, and what we saw today has exceeded everyone's understanding of the word "cooking".

Cui Yufen asked with difficulty, "How did you do it?"

Su Chen thought about it, and he certainly couldn't say that I was cheating!

He had to come up with the timeless and useful rhetoric.

"It's just practice that makes the difference."

Ling Shuyu trembled inexplicably.

Oh my god, that familiar feeling, that familiar taste.

It's back again!!!