Food Customizer

If Fang Chang was shocked when he first arrived at the State Guesthouse.

Well, when Su Chen entered the kitchen of Building 3, he was also shocked!

There were five rows of operating stations, each row was more than twenty meters long, and there were people standing in front of each operating station.

All the operating tables are made of stainless steel and are wiped clean and tidy. Even the light shines on them and they are very bright.

The kitchen staff were wearing uniform chef uniforms and clean top hats. They stood there with their backs straight, as if they had just stepped out of the army, and their expressions were extremely serious.

"This is our kitchen team." Li Wenkui said proudly, "This is only Building 3, other buildings also have teams with the same configuration."

It is worthy of being a state-designated banquet reception place. Each building has no less than thirty or forty level four member chefs. This kind of luxurious configuration can only be found in state guesthouses.

Seeing the shocked expression on Su Chen's face, Li Wenkui smiled and said, "Of course, these chefs are not permanently stationed in our hotel to cook. Many chefs have their own jobs, but they will be invited when needed."

Only then did Su Chen understand.

If it is really a resident chef, then the cost alone will reach a terrifying astronomical figure, and even a high-end hotel like the State Guesthouse may not be able to afford it.

"Now that everyone is in place, let's get started."

Li Wenkui said to foreman Su Chen.

The woman turned her head slightly and whispered a few words into a small microphone on her neck. Then, the originally quiet kitchen suddenly made the sound of various metal collisions like table tennis and table tennis.

Because this was just for assessment and not a big banquet, there were only about thirty or forty people in the kitchen who started moving at the same time, and the rest lined up and left the kitchen in a very orderly manner.

Fang Chang stood next to a working table, watching the kitchen assistant start to process the ingredients, and kept saying 'f*ck, f*ck'.

Su Chen knew what he was talking about.

The ingredients that the chef in front of him was processing were not expensive things, but very common pork belly.

This pork belly is three fat and three lean, and the fat and thin layers look almost the same thickness. The lean part is a very healthy color, and the fat part does not look greasy.

Even the carefully selected pork belly of Fang's Meat Industry is difficult to achieve this level.

"Boss Su, my head is buzzing, these ingredients are too much."

Su Chen shook his head slightly, "You are a meat seller, but you are not selling state banquet ingredients. Believe me, these ingredients are at least twice as high as the market price of ordinary ingredients."

Immediately afterwards, Su Chen walked around the operating table and basically knew what he was doing.

Because I had learned about the first banquet a day in advance, just by looking at Su Chen, I knew that the answer given by the State Guesthouse to the association's proposition was the real first banquet.

Hot dishes being prepared include braised shark's fin, four treasures of abalone, braised duck, braised lion's head, etc.

The cold dishes include crispy grilled crucian carp, oil-glazed chicken, braised cucumber strips, crystal meat, etc.

The dim sum is almost a one-to-one replica of that banquet, with vegetable and meat shaomai, dry-fried spring rolls, red bean paste buns and thousand-layer oil cake.

These dishes basically belong to Huaiyang cuisine. Su Chen is very familiar with Huaiyang cuisine. After watching it for a few minutes, he felt that there was nothing new.

It’s impossible to do better than yourself anyway.

He simply left the kitchen, but when he went to the banquet hall, he didn't see Ling Shuyu. He probably followed the waiter to go somewhere else.

In this case, Su Chen found a sofa and started Ge You's paralysis mode.

In fact, he entered the practice room.

"If I prepare four dishes and one soup."

After all, he had done some research before and could not be sure about other dishes, but there was one dish that Su Chen decided on directly.

Egg siomai!

This dish inherits most of the advantages of Huaiyang cuisine, including egg skin and shrimp hearts. The yellow and white contrasting color of the finished dish is very beautiful, and the taste is fresh and delicious.

"I have nothing to do. Why don't I try to see how good this dish can be?"

Anyway, the people in the back kitchen are at the level of fourth-level members at most. To put it bluntly, Lu Yongliang and Cui Yu are at their level, and even some chefs are not as good as them.

In the practice room, Su Chen did not buy ingredients from the vending machine, but directly summoned some ingredients from the void.

Four eggs and two taels of shrimp are the main ingredients of this dish.

The rest are condiments such as chopped green onion and salt. One of the more special things here is chicken oil. Chicken oil must be used to make this dish. It is difficult to cover up the eggy smell of the eggs with ordinary vegetable oil.

As for the preparation of this dish, it is relatively simple for Su Chen now.

First wash and drain the shrimps, pat them horizontally with a knife a few times without mincing them, then add 6 ounces of refined salt, 1 ounce of Ajinomoto, 6 ounces each of chopped green onion, Shaoxing wine and chicken fat, and stir in a basin. Stuffing is made evenly.

Then break all four eggs, pour them into a bowl and mix evenly.

The making of Shaomai Skin depends entirely on this thing!

Pour two drops of chicken oil into the spoon with your hand, swirl it twice, heat it over high heat, and then use a spoon with your other hand to scoop in half a spoonful of egg liquid.

Turning the spoon in the hand.

"Why?"

Su Chen looked at the egg liquid in the spoon with some amusement. It had just started to spin and had solidified into a lump, looking like a tadpole with a tail.

"try again."

Refresh the props in your hand and summon the backed-up ingredients again.

Heat the hand spoon again and turn it again.

"interesting."

Compared with just now, the area formed by the egg liquid this time is slightly larger, but it still does not cover the entire inside of the spoon.

In fact, the reason is also very simple.

The temperature of the hand spoon is too high, and the egg liquid is already cooked before it has time to cover the hand spoon.

But Su Chen didn't want this effect.

Egg shaomai is delicious. If the egg skin is too thick, it will affect the texture and taste of the shrimp filling, so the thinner the egg skin, the better.

But if it is too thin, there will be a new problem.

If the egg skin is slightly heated with a hand spoon, the egg skin will become cooked directly, and it will not be able to form a round egg skin at all.

"Anyway, give it a try first."

Su Chen simply scooped out some more egg liquid this time, trying to let the temperature of the spoon drop slightly before scooping the egg liquid into it.

This time, when I turned the spoon with my hand, the egg liquid inside was immediately spread evenly throughout the inside of the spoon, showing a nice light yellow color.

"But this is not the desired effect."

Su Chen peeled the egg skin out of the spoon, lifted it up and looked at the lamp above his head. It was only slightly transparent. If viewed from the side, the egg skin was as thick as a millimeter.

"Let's see how this dish is going first."

Obviously, this is a dish that depends on the quality of the ingredients and production techniques, but the requirements for cooking skills are not that high.

At this step, you only need to put the shrimp filling you just mixed into the center of the egg skin in the spoon, and then use chopsticks to pick it up from the edge of the egg skin and fold it into a semicircle.

The chopsticks are placed slightly above the center of the stuffing, so that the egg skins on both sides stick to each other, forming a siomai shape.

If you live in the north, it may feel more like a dumpling.

After making 24 pieces in a row, put them into a round shape on a plate, put the plate and the plate into the steamer, and steam them directly on high heat.

The egg skin is already cooked, and the shrimp filling matures quickly. It only needs to be steamed in the pot for ten minutes.

But these alone are not enough.

While steaming, Su Chen started another pot.

In addition to the delicious flavor of shrimps, Egg Shaomai also has a soup that can be called the soul. This stuff is called "Milk Juice" in Huaiyang area.

In fact, it is just using wet dough powder, thickening the chicken broth, ajinomoto and refined salt over high heat, which can be regarded as adding a salty and fresh taste to the egg siomai.

Ten minutes passed quickly. Su Chen opened the lid of the pot. It turned out that some flat siomai had been steamed and became plump. Although the egg skin looked very thick to Su Chen, it still gave people a crystal clear texture. Feel.

Pour the prepared milk sauce on the surface of the siomai. The thick juice will only flow slightly after pouring on it, and it will easily wrap up all the siomai.

It makes the already crystal clear Siomai look even more shiny.

"Okay, let's watch your performance."

For such a dish, Su Chen has no intention of tasting it yet, but just wants to see the ratings. After all, this is only the first time it has been made.

Not long after.

Void text appeared above the practice room.

[Egg Shaomai: Rated A]

After all, Su Chen is no longer the young child who didn't know much about the dishes or the practice room. He probably had an evaluation in his mind just by doing it briefly.

The A-level evaluation is very consistent with my expectations.

"The next step is to study how to make the egg skin as thin as possible!"

Open the white jade hand directly!

Temperature control!

Ten times, fifty times!

A hundred times!

Even Su Chen didn't know how much time had passed. He only knew that he had been repeating the same actions.

Put a few drops of chicken oil into the semi-circle, and then spoon half a spoonful of egg liquid into it.

The temperature dropped gradually from the initial one hundred and sixty degrees.

The area of ​​the egg skin formed by the egg liquid in the round spoon is also getting larger and larger. Victory is just around the corner when Su Chen controls the temperature to 80 degrees.

"Depend on!"

This time the spoon in his right hand turned around, and a scene appeared that made Su Chen dumbfounded.

Because the temperature was too low, the egg liquid did directly cover the inside of the spoon. However, because the temperature was a little low, the egg liquid did not mature immediately after it was covered.

This caused the undercooked egg liquid to flow down the edge of the spoon, and then quickly formed a trace on the surface of the thin egg skin.

"This is so uncomfortable."

Su Chen stared at the spoon and the egg liquid in the spoon.

It won't work if the temperature is high, or if it's low. Doesn't this thing have a critical point?

"try again!"

In the practice room, what Su Chen is not afraid of most is repeated attempts. During the sixteen hours here, he only needs to rest for two hours in reality!

Even after Su Chen was kicked out of the practice room, he still just sighed softly.

“Shouldn’t I choose this dish?”

With this painful question, Su Chen fell asleep directly on the sofa.

Nearly two hours later.

Su Chen was still sleeping soundly on the sofa, completely unaware that he was surrounded by people.

"I would say that this is the good thing about Boss Su. Even if he is about to face a big thing, he still sleeps so soundly! If it weren't for this kind of personality, it would be difficult to build the company into what it is in such a short period of time. What a scale!" Zhang Maolin looked at Su Chen sleeping soundly on the sofa with a smile.

Shang Mingke's toes were almost scratched.

Mr. Maolin, you must have eaten two meals with Boss Su, so now even his farts smell good, right?

Li Wenkui just learned about Su Chen's deeds when he was chatting with Zhang Maolin.

"In just half a year, he was able to turn a company on the verge of bankruptcy into one of the best catering companies in the city, and now he can compete with us. This Boss Su is indeed not an ordinary person."

When saying this, Li Wenkui was quite impressed by the young man who was sleeping in front of him.

He thought it was normal for the Peace Second Department or Tianhe Hotel to compete with him now.

But in the end, the only competitor was such an unknown young man, and judging from Zhang Maolin's description.

This company has been able to persist until now, and this Boss Su has played an absolute core role.

These big hotels have their own operating mechanisms. As far as individuals are concerned, the lack of anyone will not hinder the normal operation of the hotel.

But Delicious is different.

Delicious can be missing anyone, but it can't be missing this Boss Su!

This is very interesting.

Moreover, the fact that Delicious now has the opportunity to compete with the State Guesthouse has nothing to do with the mess of their hotel.

It is completely supported by Boss Su's second-level membership!

To put it bluntly.

The current situation is that Boss Su is competing with the State Guesthouse on his own!

Ling Shuyu also felt very embarrassed.

Now the bigwigs of the Cooking Association, the management staff of the State Guesthouse, and Mr. Shang of the Urban Construction Group.

Yes.

It was Shang Mingke who made Ling Shuyu bow his head back then, all standing here.

Everyone had nothing else to do, just quietly watching Su Chen half lying on the sofa, and occasionally heard a soft snoring.

It's outrageous!

Ling Shuyu walked to the side with a stiff upper lip and stretched out his hand to wake Su Chen up.

Li Wenkui stepped forward and stopped her action, "Hey~ Young people, it's good to sleep more. Only when you have enough energy can you fight well! Let him sleep, that person."

Li Wenkui turned his head and looked at the foreman beside him, "Cover Boss Su with a blanket. The air conditioning in the hall is too strong. Don't catch a cold."

So.

Two minutes later.

This scene appeared in the banquet hall of Building 3, State Guest House.

At the round table in the living room responsible for receiving guests, the service staff have begun to serve dishes one after another, starting with eight cold dishes.

The judges of the association, Fang Chang and Ling Shuyu from Delicious, and Shang Mingke have all taken their seats, waiting for the hot dishes to appear.

And not far behind them.

A young man was lying on the sofa, sleeping soundly under a warm blanket.

The people at the table would turn their heads from time to time to take a look. Seeing that the young man was sleeping soundly, everyone would show an aunt-like smile on their faces.

Well.

It's so weird.

Generally speaking, Su Chen has a regular schedule when using the practice room.

After coming out of the practice room, I will wake up naturally after sleeping for two hours, and the error of this time will not exceed five minutes.

In a daze, Su Chen only felt that his energy had been restored very well. He squinted his eyes and stood up and stretched hard.

Eh?

Su Chen looked down at the ground.

Why did a blanket fall on the ground?

Then he looked up again.

Eh?

The confusion on his face suddenly turned into embarrassment.

You don’t eat, why are you looking at me?