Food Customizer

"You guys."

Facing the hungry eyes of these two people, Su Chen felt a little scared for the first time.

If you look closely, Cai Sirong's eyes seem to be glowing green.

It turns out that when he was savoring this wonderful egg fried rice just now, these two people have been eating without saying a word?

Cai Sirong stared at the golden fried rice in Su Chen's bowl, "Boss Su, you don't want others to know that your fried rice is so delicious, right?"

Liu Guochu, isn't that the same idea!

"Boss Su, 100,000 yuan can't even fill you up with fried rice, right?"

You guys are threatening me?

Okay, okay, this is how you play, right?

Su Chen put the bowl on the table with a bang, "Okay, I'll give it to you!"

Then he got up and left the kitchen, destination: the third floor.

After Cui Yufen and Lu Yongliang arrived, they were waiting for the decoration time. They couldn't just sit there all the time, right?

So two days ago, Su Chen assigned several unused canteens on the third floor to the two of them. At present, the two of them and their team members are in charge of two kitchens respectively, and there are two state banquet chefs to check. Su Chen is still very confident about the home-cooked dishes produced by the four newly added kitchens.

So now the third floor is not only the 30 home-cooked dishes made by Lao Shiqi and Zhang Heping, but also includes two series of home-cooked dishes from Hubei Province and Shandong Province, and the choice of dishes is richer.

Can't eat my own egg fried rice, and can't eat the home-cooked dishes of the state banquet chef?

After arriving on the third floor, I happened to meet Lu Yongliang and Cui Yufen eating, and Su Chen sat down unceremoniously and joined in.

Don't say it, these two people are quite good at eating.

Lu Yongliang has been a high-ranking official in Hubei since he was a child, and he has a special liking for lotus roots. The home-cooked dishes he made today are pork ribs stewed with lotus root soup and bacon fried with vegetable moss.

Cui Yufen made a simple box tofu, as well as a plate of pancakes and green onions.

Su Chen picked up a roll, dipped it in some Northeast soybean paste, and rolled up a green onion.

"Crunch~"

It should be said that the green onions in Shandong Province are delicious, completely different from those in other places. Not only are they not choking, but they are also slightly sweet.

The pancakes were also very chewy, and Su Chen's cheeks were tired from chewing. I don't know why Lao Cui's teeth are still so good at this age.

Then put a piece of box tofu in the pan, and the red soup with a salty and fresh aroma flowed on the tip of the tongue. Bit through the skin of the fried tofu, and you can eat the meat stuffing inside.

It's so comfortable!

Swallow the food in your mouth, pour a bowl of pork ribs soup stewed by Lao Lu, and don't forget to scoop up a few more lotus roots. The lotus roots from Hubei Province tasted like noodles, and Lao Lu stewed them very soft, not to mention how delicious they were.

Seeing Su Chen's wolfing down, Cui Yufen and Lu Yongliang were both stunned.

"This is the first time I see you eating here. Why don't you cook for yourself today?"

Su Chen stuffed another chopstick of bacon into his mouth and said vaguely, "Don't mention it. I made fried rice with egg, but Liu Guochu and Cai Sirong snatched it away."

"What the hell?" Cui Yufen was stunned. "What's so good about a fried rice?"

"That's right. Liu Guochu has some problems with his brain. I'm going to make a big meal for him tonight. Now he's fighting for that fried rice. He's totally sick." Lu Yongliang also expressed his opinion and put another piece of ribs in Su Chen's bowl. "You country bumpkin, don't bother with him. By the way, how is the Hunan cuisine for dinner?"

Su Chen ate the ribs.

The taste was light, but very fresh. "I already have an idea. I can start preparing it after dinner. By the way, did you know that Zhang Maolin is coming over too?"

The two looked at each other and shook their heads, indicating that they didn't know.

Su Chen didn't say much. He served himself a bowl of rice, poured all the soup from Cui Yufen's box tofu on the rice, mixed it up, and ate it happily.

As expected of a national banquet chef, even the home-cooked dishes he made on weekdays tasted great.

And Su Chen also found something very interesting.

The dishes made by Cui Yufen and Lu Yongliang didn't taste like those from a restaurant, but had a home-cooked taste.

This feeling is hard to describe, but it goes well with rice!

After a full meal, Su Chen also had to start preparing for tonight's big meal, and Cui Yufen and Lu Yongliang said that they had to open in the afternoon, so they wouldn't go to the 19th floor to join in. They just said that they could call them when they had dinner.

These two have been working hard these days.

Lu Yongliang's sales fell a little on the first day, and he immediately launched several innovative dishes on the second day. After overtaking, Cui Yufen felt very unhappy and immediately brought out various Shandong dishes.

Many customers had no time to eat the home-cooked food they had before, and they lined up in front of the kitchen.

Su Chen saw it and was happy.

This kind of healthy competition should be even crazier!

As soon as he walked out of the third floor, he met a middle-aged man wearing a courier uniform and a motorcycle helmet at the elevator entrance.

The strange thing was that there was no logo of any courier on his clothes.

"Hello, this is your courier, please sign for it."

Su Chen took the order and signed it, but he was looking at the middle-aged man out of the corner of his eye.

He had always been curious about how the ingredients in the vending machine were delivered to him, but after watching for a long time, he didn't notice anything wrong with the middle-aged man.

After signing, the man pointed to the box behind him in the elevator, "Do you want me to help you move it upstairs?"

Su Chen shook his head, "No need."

The man turned around and entered another elevator. Even though Su Chen looked at the window of the stairwell for a long time, he did not notice where the man was going.

“Weird”

Putting aside these messy thoughts in his mind, Su Chen brought a big box of ingredients to the 19th floor. After pushing the box into the kitchen with great effort, he saw the two people drinking hot water from their own small bowls.

"What is this?"

Liu Guochu swallowed the hot food directly into his stomach.

It felt so hot that my whole body felt comfortable, "I'm not full yet, so I'll feel full after just another bowl of hot water."

"Hmm, after you finish eating this egg fried rice, it's better to pour some hot water to drink." Cai Sirong put down the empty bowl and said.

Su Chen noticed that the mustard bags the two people had thrown into the trash can had been torn open and dug out, and there was no trace of soup on them.

‘I’ve rinsed all the mustard bags with hot water.’

I shook my head speechlessly, thinking that these two people have never had good food. They can eat a bowl of egg fried rice like this. Then I will just use the ingredients from the vending machine to make tonight's Hunan cuisine. Why don't you just take off from where you are?

"Okay, I've eaten my food and drank my water. I'm about to start. Who are you two?"

Liu Guochu smacked his lips twice and said, "Tsk, I definitely want to observe on the spot, and I can also give you some tips. Anyway, I have to cook eight dishes. I'm afraid you won't be able to handle it all by yourself."

Cai Sirong's mind was a little confused.

What I heard and seen at Delicious Food today, if it is true, it would be a bit wasteful to make a vlog.

This was just a lot of news, and she even thought of the headlines.

"Shock! The chef of the state banquet was actually willing to become his assistant cook! 》

"A famous chef actually does this before cooking"

"If you don't even eat fried rice with eggs, is it a loss of humanity or a loss of morality?" 》

Oh, I must focus on the last article.

In the midst of random thoughts, Cai Sirong saw that Su Chen had started to move, and immediately pointed the machine on his shoulder at Su Chen.

The box is filled with all kinds of ingredients. After opening it, you can see wisps of air-conditioning coming out. This box is actually an insulated box, and the ingredients inside are all in a refrigerated state.

Following the operations in the practice room, Su Chen quickly began to briefly classify all the ingredients.

Then the first thing to do is to make red soup and other broths, and then start processing ingredients such as fish skin. These need to be washed repeatedly, and then steamed or boiled, which is relatively time-consuming. The ingredients of time.

Five kilograms of fresh mutton looks very clean, exactly the same color as freshly slaughtered, and does not need to be washed at all.

Su Chen pinched the mutton, picked it up and smelled it.

It's very good. Even the raw meat doesn't have any peculiar smell. It's even better than the mutton that Fang Chang bought from Inner Mongolia last time.

Put the fresh mutton directly into the cold water pot and cook it in cold water without even adding any condiments.

Place a 20-minute countdown alarm in front of the pot of cold water.

If Su Chen did it by himself, he would generally not use this kind of thing. Simply placing the magic patch on the bridge of his nose would be enough for Su Chen to determine the level of maturity he needs through observation.

But Su Chen was still used to setting an alarm clock when there were outsiders around. Otherwise, this behavior would seem a bit too fantasy.

After putting the mutton in cold water into the pot, Su Chen washed the sour pickles and green garlic and cut them into fine pieces. Remove the stems and seeds from the fresh red pepper and cut them into fine pieces.

At the same time, prepare onion knots, ginger slices, red peppers, and a commonly used wet starch in a small bowl. Put these things together and forget about it.

Start preparing other things instead.

Otherwise, the vending machine is really a good thing. All the sheep's hoof flowers bought are already processed. If Fang Chang had to go to the slaughterhouse to buy them.

Su Chen would probably have to remove the hoof shells and then iron the hair. After cleaning, he would also need to go through the necessary process of removing impurities and odors, which would be quite troublesome.

The condiments used in red braised lamb trotters are quite similar to those used in spicy and sour lamb, but the shape of the knife is different.

Wash the coriander, red pepper and green garlic and cut them into five long sections. Place a bamboo grate on the bottom of the large clay bowl.

First put the sheep's trotters, then add Shaoxing wine, cinnamon, red pepper, soy sauce, refined salt, onion knots and ginger slices, cooked lard, and water.

These things have almost filled the tile bowl.

Even before the fire started, I already started to have an appetite just looking at it.

Place it directly on a high fire, and it will take less than three minutes to boil the water, then turn to a low heat.

This is [Simmer].

Place a 2-hour countdown alarm clock in front of the bowl and continue to the next step.

The more Liu Guochu watched, the more interesting he became.

From time to time, I would chat with Cai Sirong and treat it as a commentary.

"Look, in just a few minutes, Boss Su has already prepared two dishes."

Cai Sirong asked speechlessly, "That's it? There's nothing mysterious about it."

After all, in her eyes, Su Chen just mixed the ingredients and put them together. Even the mutton dish didn't even have any manipulations. He just threw the mutton directly into the cold water pot and set the alarm clock.

"You don't understand this."

Liu Guochu crossed his arms and said, "Then you underestimate Boss Su. Just wait, it will open your eyes later."

After the 2-hour alarm was set, Su Chen stopped paying attention to this mess and started to deal with the water-soaked fish skin. This thing also needs to be steamed before it can be used, which is also time-consuming.

While dealing with the fish skin, Su Chen took a cabbage heart and put it aside, waiting for use.

"Huh"

After this operation, even Su Chen felt quite tired.

The three dishes have been prepared almost. According to Su Chen's habit, all of them are just one step away from completion.

Next is the fourth dish.

When I was a broadcaster a long time ago, whenever I came across a Hunan restaurant, I couldn't avoid this dish.

Dong'an Chicken!

This dish, the red, white, green and yellow colors complement each other after the dish is cooked, the color is simple and fresh, the juice is less and the starch is thin, and the meat is abnormally fat and tender.

It is even more sour, spicy and fragrant. Because it was originally made in Dong'an County, it is called Dong'an Chicken.

Although this dish is made of a whole chicken, it is very fast. Su Chen just put the two-pound hen aside, and then matched all the other condiments, and then did not process it further.

For the fifth dish, Su Chen chose a vegetarian dish.

Ten-scene vegetarian stew!

If Dinghu Shangsu is a high-end vegetarian dish in Cantonese cuisine, then this Ten-scene vegetarian stew is the top vegetarian dish in Hunan cuisine!

Ten kinds of vegetarian dishes are used together, and the cooking methods are fried, boiled, stewed, and steamed. The finished dish is composed of red, white, brown, green, and black. It looks colorful, the juice is thick and soft, and the taste is extremely fresh!

Compared with those meat dishes, this dish is more labor-intensive.

Otherwise, Liu Guochu would be very surprised after seeing the menu. The dishes chosen by Su Chen are some that test his skills, some that show off his skills, and some that test his ability to understand ingredients and seasonings.

If these eight dishes are really done well, it means that Su Chen has reached a peak in Hunan cuisine that ordinary people can hardly reach!

‘Then I’ll just give him the position of president of the cooking association.’

Liu Guochu, who is immersed in Hunan cuisine, had this idea a few hours ago.

Boss Su, you cook Sichuan cuisine, Shandong cuisine, and Hubei cuisine. I heard that you had a Cantonese banquet a few days ago, which was also sought after by many people.

You can’t cook my Hunan cuisine so well, right?

People who were admitted to Tsinghua University still have some shortcomings, you can’t be proficient in everything, right?

I only saw Su Chen take out all the ingredients he needed and put them in order.

The ten kinds of vegetarian dishes are: water-soaked magnolia slices, red carrots, wrapped radishes, water chestnuts, and yam.

Water-soaked mushrooms, soaked bean shoots, gluten, hair moss, and cauliflower.

The next step is knife skills, that is, how to handle these vegetables.

As early as when Su Chen first studied food, he knew that the different shapes of the ingredients cut would have very different tastes in the end.

The complexity of this dish also appeared here.

Each ingredient needs to be cut into the shape that best suits their cooking.

For example, magnolia slices should be cut into jade wings, that is, one end remains unchanged, and the rest is cut into small strips.

Carrots are more interesting, they should be cut into water chestnut shapes.

White radishes should be cut into olive shapes.

Water chestnuts should be processed into the shape of chrysanthemums, yam should be cut into diamonds, mushrooms should be removed and the larger one should be cut into two halves after the stems are removed and cleaned, and bean shoots should be cut into rectangular slices of 1.2 cm long and 6 cm wide.

Gluten should be cut into slices of 1.5 cm long and 1.5 cm wide, and hair moss should be soaked in warm water for 5 minutes and washed clean.

These are complicated to say, but Su Chen actually does them very quickly.

For a mature chef, cutting is just the most basic skill. When facing ingredients and transforming them into the shape they need, all of these are supported by knife skills, not like carving slowly.

I don’t know when it will take to do it.

Put the cut yam in a small bowl and put it directly into the steamer. This kind of food needs to be steamed before cooking.

Put lard in the wok and heat it to 70% hot. Fry the red and white radishes in oil, remove some of the water, and then put them into a clay bowl.

Then do the same steps for water chestnuts and magnolia slices, but put them in another clay bowl!

After finishing this step, Su Chen did not do any more processing.

The next steps are easy, and it is not time to start now.

He stretched his body.

The preparations for the five dishes have been completed, and the last three dishes are not too difficult.

Or for Su Chen who has learned hundreds of times in the practice room, those things are no longer difficult.

All the production is just muscle memory.

"I'm a little tired, let's take a break. Ms. Cai, there's Coke in the drawer of my office, can you please bring three barrels over for us to drink."

"Me?" Cai Sirong pointed at her nose, "Okay then."

I originally thought that even if I wasn't a customer, I was at least a friend, but why did Boss Su's tone make me feel like his employee?

But then I thought about it, I had dinner with Boss Su some time ago, and the 'three-no self-brewed fruit wine' that Boss Su provided tasted very good.

Maybe this Coke is also self-brewed?

Putting the equipment on the ground and setting it up, Cai Sirong walked into Su Chen's office with light steps.

As soon as the door opened.

"Eh? Zhang Li?"

"Shh!!!"

Short legs sat on Su Chen's boss chair, because the legs were really short, they couldn't reach the ground at all, and were dangling in the air.

In front of her was a bucket of Coke, as well as chicken feet, chicken wings, duck necks and other things wrapped in tin foil.

"Don't talk, come here!"

Little Zhang Li's mouth was full of red oil. She wiped her fingers with toilet paper and handed a chicken foot to Cai Sirong, "Here you go. Don't tell anyone when you go out!"

"No." Cai Sirong felt that her brain was not enough, "You mean, you took advantage of Boss Su's cooking time to sneak into his office to eat his snacks?"

Zhang Li pouted, "Who said I was cheating! I told Sister Shengnan, it will be deducted from my salary this month."

Cai Sirong opened her mouth and felt something was wrong, but she couldn't tell what was wrong.

She just took the chicken feet Zhang Li gave her in a daze.

It's actually tiger skin?

I won't be polite then!

The tiger skin chicken feet are soft and sticky. Just a sip of it can smoothly separate the bones and meat. The taste of the sauce is accompanied by a soft and slightly tough texture.

It's so delicious?

Zhang Li lowered her head and took the packaging bag without words, "Is this also made by the boss?"

"I think so." Zhang Li didn't care about the source of these snacks, "I didn't know before that the boss actually likes snacks."

Cai Sirong nodded vigorously, "Everyone likes delicious food. By the way, give me three Cokes. Boss Su asked me to get them."

Zhang Li took out three Cokes from the drawer beside her legs, "Here."

Cai Sirong quickly finished eating the chicken feet, and then carefully wiped her mouth with toilet paper, and was about to leave with the Coke.

When she walked to the door, she suddenly stopped.

She turned her head and asked a question that she felt was wrong just now but couldn't remember.

"Since these things will be deducted from the salary anyway, can't you tell Boss Su and eat them openly?"

The chicken feet in Zhang Li's hand trembled slightly, and her expression was stunned.

Even the tone became a little indifferent.

"Ms. Cai, you don't understand."

Cai Sirong: ? ? ?

"The dragon slayer will eventually become an evil dragon!!!"

After Cai Sirong returned to the kitchen with the Coke, she was still savoring this sentence.

Who is the dragon slayer?

Who is the evil dragon?

This delicacy has a lot of stories!