Food Customizer

After landing at the airport in Shenyang, Su Chen looked at the city in confusion with his suitcase.

I had never been here when I was a live streamer.

Because there is a default rule in the food circle: Don't go past Shanhaiguan when you visit restaurants.

Of course, I don't know what the situation is now, but it was like this when Su Chen was a live streamer.

The biggest drawback of Northeastern cuisine is that it is not refined enough.

If the dishes are not refined enough, they will look ordinary when they appear on camera, which will lead to the audience not thinking that the food is delicious no matter what the live streamer says.

Take the lotus crisps for example.

Is it delicious?

It's really ordinary, but the food looks good!

If you bring a bowl of blood sausage, maybe the old Northeasterners will drool, and those southern potatoes will faint under the table.

According to the arrangement in the company, Su Chen flew here alone. There are still many things to prepare before the meal, and Su Chen is worried about handing them all to Liu Shengnan who doesn't know how to cook.

The others drove here with Zhang Jiayi, and it is estimated that they will arrive in the afternoon of the next day.

Su Chen used his mobile phone to call a taxi and directly located the location to the address sent by Liu Shengnan.

Hanjiadian!

If there were no hotels in Hanjiagou, it would be better to stay in the ditch.

It was getting dark now. It took nearly five hours to get from Shenyang to Hanjiadian by car, and this was a long section of the highway.

After getting in the car, the taxi driver looked at the order of up to 400 yuan and looked at the person in the back seat through the rearview mirror.

‘Weird man’

Su Chen closed his eyes. This journey was five hours for the driver, but for Su Chen, it was thirty-two hours!

It is completely possible to practice twice in the practice room and then rest for five hours.

So even if the driver said a few words, Su Chen did not say a word.

After seeing that the driver had no desire to continue communicating, Su Chen went into the practice room.

“Farmer’s stove? Tsk, this is to test my strength!”

This kind of farm stove cooking is very different from the fierce fire stove.

Su Chen remembered that a blogger he had followed before recorded all his cooking videos in the hotel kitchen. Later, perhaps this blogger wanted to transform himself and returned to the countryside to start making videos.

He made several episodes in a row, all of which were farmhouse stoves, and netizens soon discovered the clues.

It turned out that this guy didn't know how to cook with a stove!

In order to ensure that his image did not collapse, this blogger could only get a fierce stove in the farmyard. This transformation not only failed, but also caused him to lose a lot of fans.

So after coming to the practice room, Su Chen's first thing was: "Change the environment. Change to a farmhouse stove."

Closed his eyes and began to imagine what the stove in his mind would look like. When Su Chen imagined the scene in his mind, he opened his eyes again.

The familiar delicious food in the kitchen disappeared, replaced by a farmyard.

Because it was a completely imaginary scene, the practice room at this moment became Su Chen's favorite southern courtyard, surrounded by mountains and rivers, with a bamboo forest outside the courtyard and a stream flowing slowly in the forest.

"It would be great if I could really live in such a landscape in the future!"

Su Chen is not good enough now. If a person lives in such a place, he will probably get bored in a few days.

Su Chen has never tried to cook with a farm stove. The worst is a home-made gas stove.

He took a pile of firewood from the scene in the practice room. As soon as the thought came up, the firewood ignited by itself.

This is the greatness of the practice room!

No wonder there is a lack of energy.

Otherwise, Su Chen is the supreme god in this world, and no one is willing to leave such a place.

Not daring to delay any more, Su Chen put the ignited firewood into the stove and installed a large iron pot.

"The requirements for the heat of the braised dishes in the banquet should not be so strict."

If Su Chen made braised dishes himself on weekdays, he would repeatedly adjust the heat to allow the soup and ingredients to have a deep fusion.

But this is a banquet!

You can't do that, otherwise you can't make so many dishes.

"So in fact, the only thing that tests the heat in this banquet is cooking."

He casually summoned a piece of top-grade pork belly, and some green peppers and green garlic.

Su Chen is now preparing to make a simple twice-cooked pork. In the process of making this dish, you need to stir-fry the meat, the base, and the vegetables separately.

The three ingredients require different heat when cooking, but you can't stir-fry a certain ingredient alone. You need to stir-fry them together to make the flavors blend with each other.

It can be said that it is quite a test of the heat.

Of course, if it is a home-cooked dish, there are not so many requirements. The so-called home-cooked dishes are that the tastes of every household are different.

Su Chen likes to add green garlic and green peppers, and some people like to use onions and chili peppers. The ingredients are different and the tastes are also different. As for how to cook it, it really depends on personal taste.

Cut a square piece of pork belly with skin, add cold water to the iron pot and put it in.

While the water temperature is still low, add scallion segments, ginger slices, and a few peppercorns to the cold water, and finally three taels of rice wine, and start cooking!

"The current production is just testing the adjustment of the temperature, so how can the temperature of the firewood be adjusted?"

As the water temperature gradually rises, Su Chen begins to look at this small farm stove.

Su Chen grew up in the city, and most of his rural memories come from his grandmother's home in the countryside when he was very young.

The earthen stove in his grandmother's house was not in the yard, but at home. It could be used for cooking and heating at the same time. The fuel used was generally corn stalks.

Rural households have endless corn stalks after the autumn harvest every year, but that thing burns very quickly, and you have to keep adding it to cook a meal.

Now Su Chen is using ordinary firewood, which has a relatively long burning time, but the disadvantage is that the temperature is relatively low.

The instantaneous temperature of the fierce fire stove can reach one thousand degrees, while the highest temperature of firewood is estimated to be around six hundred.

"In other words, fried and stir-fried ingredients need to be controlled with more effort. Is that possible?"

Su Chen summoned a hair dryer out of thin air.

He pointed the opening of the blower at the air inlet of the earthen stove. "When blowing, the fire will definitely start quickly, and the temperature will be transferred quickly."

The moment the hair dryer was turned on, it was obvious that the iron pot, which had been motionless just now, began to emit a wisp of hot air on the water surface.

But when Su Chen turned off the hair dryer, the speed of the rising heat slowed down again.

"Take your time, there is still time."

What Su Chen has to do now is to control the distance between the hair dryer and the air inlet, and try to make the fire reach a standard that he is satisfied with!

After the water boils, skim off the blood foam on the surface while using chopsticks to poke until the chopsticks easily insert into the meat, and then take the cooked pork belly out of the pot.

Looking at this iron pot, Su Chen felt that he was in trouble again.

If it was in a restaurant, he would just hold the pot and point it at the faucet and rinse and wipe it.

This

had to pour out the water with the pot, then squat on the ground to clean the pot, and then put it back on the stove.

At this moment, the firewood in the stove was almost burned, and Su Chen quickly added some more firewood.

This thing can't be added until it finishes burning, otherwise there will be a gap in the fire.

The iron pot was put back on the stove, Su Chen was stunned and laughed.

"No wonder hotel chefs are not very good at cooking when they return to the countryside. This thing requires a higher level of thinking than in restaurants."

Because the flames in the earthen stove are always burning.

When processing ingredients, you have to take the iron pot away first, otherwise the bottom of the pot will collapse later.

Cut the pork belly that is cooked to 80% done into coin-thick slices. The thickness of the pork belly is extremely high for making twice-cooked pork.

Many people don't know this technique. If it is cut too thin, it will easily break when fried. If it is cut too thick, it will be too greasy to eat. The thickness of the coin is just right.

The sliced ​​pork belly is set aside for later use. The ginger and garlic are cut into slices, and the green onions are cut into sections diagonally.

When it is done here, the iron pot is put back on the earthen stove, and a small amount of vegetable oil is added. Su Chen put his right hand on the oil surface to feel the temperature.

"It takes a lot longer to heat up than a high-fire stove."

However, Su Chen also discovered the advantage of cooking with firewood. It is easier to maintain the temperature!

If this is used to stew meat, it is simply a must!

No wonder people in the Northeast love stews. It's really awesome to make a big stew with firewood!

The oil heated up a little, and Su Chen put in some peppers and peppercorns.

The role of this little bit of oil is to stir-fry the peppers and peppercorns to make them fragrant. If you want this dish to taste fat but not greasy, the key is to use less oil.

After the aroma is fried, pour all the sliced ​​pork belly into the pot.

"Stir-fry over medium heat until it is translucent."

Su Chen turned on the hair dryer under his feet at this time, and pulled his right leg to keep the hair dryer about one meter away from the air inlet.

Even so, it can still be felt that the firewood in the earthen stove is burning violently, and the meat slices in the iron pot begin to ooze out a little grease, and soon they gather into a nest of lard at the bottom of the pot.

After this operation, the meat slices gradually curled inward and began to appear translucent.

In the industry, this state of meat is called "lantern nest", which looks like a lantern.

Just as Su Chen was about to move the hair dryer to a farther distance, an idea suddenly popped up in his mind.

That was a technique he had used when attending the "auction" in the food court, and it was also a method he often used to make golden egg fried rice.

"Golden egg fried rice requires the rice to be pushed to the side of the pot, and the rice is kept at a medium heat, and the eggs are poured into the bottom of the pot and stir-fried with high heat. Can the earthen stove also be used?"

This was just an attempt.

Su Chen did not move the hair dryer, but turned it off directly.

Tentatively, all the fried meat slices were pushed to the side of the pot, leaving the lard bubbling at the bottom of the pot.

Wait for the oil temperature to drop a little, and then put the summoned bean paste into the oil.

"Sizzle~"

Fortunately, Su Chen has white jade hands, and he is not afraid of the splashing oil spots. He stares at the oil spots and continues to add soy sauce and a little sweet noodle sauce.

The spatula quickly stir-fried the meat oil and the sauces together until they turned bright red, and then pulled the meat slices crawling on the edge of the pot back again.

"It seems that it really works. The meat slices pushed to the edge of the pot are at most in a state of heat preservation, and they will not continue to fry and produce oil."

If the temperature is too high and oil continues to be produced, the meat slices will taste a bit dry.

After stir-frying evenly, add green garlic, and Su Chen glanced at the green peppers to be used, "Since you can probably control the heat, you won't be needed today."

This is a home-cooked meal!

Do whatever you want!

Stir-fry the green garlic and meat slices, drip some cooking wine along the edge of the pot, sprinkle some white sugar on it, and blow the hair dryer to the air inlet for a few seconds.

"Out of the pot!"

Don't say it, this dish is placed on a white jade plate, the color is bright red, and the oil is sizzling. With the green garlic, it at least looks very appetizing.

He took the opportunity to put it on the operating table and took a look.

"B-level?"

This level is not good, but Su Chen basically knows where the problem lies.

First, the ingredients are not used accurately, too homely.

Secondly, the seasoning is a little simple, just the most basic spicy, salty and fresh taste.

If you want to upgrade to A-level, it is actually very simple.

When cooking meat, first boil the onion, ginger, garlic slices and peppercorns, wait for the water in the pot to boil and emit fragrance, then turn off the heat and cool.

At this time, cook the meat again, remove the fishy smell and give the pork belly a pre-cooking base flavor. With this step, it is basically a sure thing to upgrade to A-level.

But this is not the point. It is an experimental dish. There is no need to be too serious.

Su Chen came out of the practice room. It was unexpectedly smooth and did not consume much energy.

But there was one thing that was quite troublesome.

After getting off the plane, Liu Shengnan kept sending messages to Su Chen.

Now he finally had time to reply.

[Liu Shengnan: Brother Chen? Brother Chen! Why don’t you reply! Did you take a black car? Where are you? ]

[Liu Shengnan: Brother Chen! I have booked a room for you. Have you eaten? Why don’t you come back and have some food first? ]

[Liu Shengnan: Brother Chen, do you think this will work? I asked someone to build five earthen stoves. Are they enough? This operating table is okay. It is five meters long and two meters wide. The carpenter cut it on the spot! ]

Seeing the picture sent by Liu Shengnan, Su Chen enlarged it and looked at it for a long time.

Wow

These earthen stoves were built temporarily, and the operating table was really made on the spot.

"Liu Shengnan is quite prestigious when she goes to her husband's house?"

Su Chen shook his head and smiled, and replied to the message.

[Su Chen: Send me a copy of the menu prepared by the chef before. ]

Liu Shengnan didn't know if she was always staring at her phone. Su Chen had just sent it out for a few seconds, and she immediately sent back a picture.

[Liu Shengnan: 20 dishes! Their family actually wants to make them themselves. I'm really speechless. If it weren't for your help, I would definitely not hold this wedding banquet. Brother Chen, take a look, can these 20 dishes be made? If they really can't, let's reduce a few dishes. At worst, we can give them stir-fried noodles! ]

Anyway, stir-fried noodles are so delicious, better than the dishes at the banquet1

Su Chen enlarged the picture and took a look.

This is a very traditional banquet dish. Basically, there are very few stir-fried dishes, mostly braised dishes and steamed dishes.

The few stir-fried dishes are all steamed ingredients that are put into the pot and stir-fried a few times. The level is not high, but it is very practical.

"If this can be used for a wedding banquet, then can I also have a big banquet?"

The ingredients prepared by Su Chen are somewhat different from these dishes.

According to custom, Su Chen used the local big banquet standard in Jingzhou, with 24 dishes per table.

This is a standard and also a custom.

Eight cold dishes and ten hot dishes, one of which is a big pot dish.

Cold dishes are appetizers and are also the dishes that guests who drink first eat with wine. Hot dishes are dishes that make everyone eat comfortably and are also the dishes that old men and women focus on packing!

The last is a soup.

The preparation of soup determines the standard of the big banquet. Usually in Jingzhou, turtle soup is the highest standard for banquets.

The next is chicken soup, and the next is egg drop soup. Jingzhou people are not good at making soup but love to drink soup. Most of the time, the soup at the banquet is not enough to drink, even if it is made very badly.

Then there are five staple foods, namely steamed buns, fried cakes, meatballs, dumplings, and siu mai.

It is said that Jingzhou people eat eight dishes, and eight of them are staple foods, which is also reflected in the banquet.

Twenty-four dishes, five of which are staple foods.

Steamed buns, dumplings, and siu mai are served according to different preferences of each person. These three staple foods can basically meet the requirements of most people to "eat enough".

Fried cakes imply step-by-step promotion and have a blessing meaning.

The appearance of meatballs also means that today's banquet dishes are over.

Among the ten hot dishes, in addition to the big pot dishes, there must be at least five hard dishes.

Hard dishes mean that they look really good!

Chicken, duck, fish, and mutton are the most basic dishes. According to the custom of Jingzhou, these things are served whole, of course, mutton is not.

Mutton is usually stewed mutton, or grilled lamb chops, or cumin lamb legs.

Another hard dish is elbow.

Modern people don't like greasy food. Most of the elbows on the banquet are not touched, and they are finally packed up and taken back.

Don't say, I don't want to eat this thing at the banquet, it tastes good when I take it home!

There is another dish that is not too hard but must be there, braised pork!

It is not certain whether it is braised pork with fermented bean curd or braised pork with preserved vegetables, but this dish must be there, and it should be served with lotus leaf cake.

Su Chen sorted out the dishes and found that there are actually not many dishes that he can freely play with. Many dishes are dishes that must be included in the customs. If you change them randomly, it will be disrespectful to the guests to some extent.

After eating, some people will even say: So-and-so's banquet is really bad, there is not even an elbow.

This makes people laugh!

Roughly plan the hot dishes and staple foods, and finally the cold dishes.

The cold dishes in Jingzhou are particularly interesting. One is braised beef with soy sauce, the other is tiger skin chicken feet, the other is pork head, and the other is braised pig's trotters.

These four cold dishes are indispensable, and they are like the hardest dishes among cold dishes.

The other four dishes are vegetarian dishes, and the most interesting one is this vegetarian dish!

Su Chen always felt that Jingzhou was already a food desert, so he couldn't even figure out the dishes for a banquet.

Among the vegetarian cold dishes, there is one with mixed lotus root slices and one with mixed almonds.

So can't lotus root slices and almonds be mixed together?

What Su Chen is thinking now is to make an advanced version of these less fixed dishes. After all, this is Liu Shengnan's wedding, and she is the first person to get married in his company!

He took the initiative to offer to help, and if he did it too badly, wouldn't that be a slap in his face?

He repeatedly modified the dishes on his mobile phone, and at the same time he had to refer to the dishes in the Chinese Famous Recipes.

When he even found something interesting, Su Chen went directly into the practice room to make it on the spot.

In the busyness, time passed quickly.

It was completely dark outside, and there was a sudden brake sound.

"Brother, we are at the Han's restaurant!"

Su Chen saved the menu on his phone without even looking up, "I've paid."

"Okay!"

Opening the car door, the fresh night air hit me.

A familiar woman's voice came with it.

"Boss!"