Food Customizer

Su Chen perfectly interpreted with his actions what it means: As long as I am not embarrassed, others are embarrassed.

Taiwan Novel Network →𝔱𝔴𝔨𝔞𝔫.𝔠𝔬𝔪

Under everyone's gaze, Boss Su calmly bent down to pick up the blanket that fell on the ground, then folded it and put it back on the sofa.

Then he calmly came to the dining table, saw the seat reserved for him, and sat down very calmly next to Ling Shuyu.

And said: "You are worthy of being the chef of the State Guest House! All the cold dishes were prepared in such a short time."

Li Wenkui laughed, "Since everyone is here, let's start now?"

In fact, there is nothing special about the dining process. After everyone sat down, the waiter also began to serve the hot dishes one by one. Li Wenkui explained briefly, "According to the proposition of the association, this time we almost reproduced the first banquet of that year one by one. Please taste it."

Several staff members of the association took the lead in picking up their chopsticks.

Zhang Maolin picked up a piece of meat from the brightly colored crucian carp.

The crispy roasted crucian carp is strictly a Jinling dish. First, the crucian carp's skin is fried with oil until golden brown, then wrapped in tin foil and baked in the oven, and finally cooked with various seasonings and side dishes.

All the processes of this dish test the chef's proficiency in cooking skills.

The fish meat has a tough skin, and the meat is almost so rotten that it melts in the mouth without chewing. The taste is sweet, salty and slightly sour.

"Not bad, this dish is very standard. I'm afraid it took a lot of effort to cook it at the end?"

Also at the table was the chef Wang Wenquan who was in charge of the dish today. He didn't move his chopsticks, but just watched everyone taste the various dishes, nodded slightly and said to Zhang Maolin, "Mr. Maolin is worthy of being the first mouth of the association. After this crucian carp is baked, it needs to be cooked in a wok for two hours until the bones and meat are completely crispy."

Su Chen also tasted it.

The top of taste played the biggest role at this moment. Su Chen sipped his lips for just a small bite of fish meat.

He couldn't help but feel a little emotional.

'The skills of the older generation of chefs are definitely worthy of recognition, but at the same time.'

'Maybe because of their age, they have forgotten that food also needs innovation. It is difficult to satisfy the taste of modern people by blindly adhering to the past methods. '

This crispy roasted crucian carp is really good, with soft bones and meat and sweet and sour taste.

But Su Chen felt that the shortcomings were also obvious.

The last two hours of cooking caused the soup and the flavor of the side dishes in the soup to almost soak the fish meat, so it would taste a little

'The taste is a bit heavy, it is completely eating the taste of cooking, ignoring the freshness of the fish meat itself. '

This dish should have just reached the A-level level.

It is definitely enough to be placed in an ordinary restaurant.

Su Chen tasted them one by one, and almost all of the sixteen hot and cold dishes had obvious advantages and obvious disadvantages.

To sum up, this national chef named Wang Wenquan wanted to show off his cooking skills too much, so he was a little extreme in some difficult techniques.

Take the braised lion head that Su Chen tasted later. This classic Huaiyang dish has a little too much meatballs, and the taste is more chewy.

But in fact, the most comfortable taste of lion head is relatively soft and rotten, that is, it can fall apart with a pinch of chopsticks, but the places where the chopsticks don’t touch will not fall apart at all.

The S-level braised lion head that shocked Jiang Yuan that year was of this level.

Although there were more than 20 dishes on the table and many people at the table, everyone ate one after another, and they ate almost everything in less than an hour.

"How is it, Mr. Maolin?" Li Wenkui put down his chopsticks, indicating that the lunch was over.

Zhang Maolin tilted his head and smacked his lips a few times, "These dishes are still at the same level as always in the State Guest House, no matter the taste or the flavor, there is nothing to say!"

Li Wenkui was already smiling when he heard this.

If you have to say how outstanding the dishes of the State Guesthouse are, then it is not.

But the advantage is a balance.

Whether it is the taste or the flavor, they try to maintain a balanced state, and no taste or flavor will be too prominent, which is also very suitable for the needs of receiving foreign guests.

Do not seek merit, but do not make mistakes.

"But I still want to hear what Boss Su has to say?" Zhang Maolin's sudden turn made Su Chen open his eyes.

After thinking for a moment, Su Chen said, "I am not suitable for evaluation now. Just look at everyone's performance."

He pointed to the table, and all the twenty or so plates on it were empty without exception.

Li Wenkui and Wang Wenquan smiled at each other.

Whether it was true or polite, it was a perfect ending to get the recognition of the second-level member of the competitor.

In the final analysis, the dining service and dishes of the State Guesthouse are not mysterious things. Except for Fang Chang and Ling Shuyu, everyone present has basically eaten here many times.

The banquet is about to end.

Zhang Maolin rubbed his hands, "Then it's up to Boss Su to show us what to do next? According to our plan, Delicious needs to complete this banquet within a week."

Li Wenkui also looked at Su Chen.

Compared to the competition at home, he was more looking forward to going to Delicious to taste and experience the banquet prepared by Su Chen.

What magic power does this young boss have that can single-handedly compete with the State Guesthouse under the mechanism of the association?

Su Chen nodded, "Actually, it won't take long. If it's convenient for everyone, we can do it at noon tomorrow."

"Oh?" Zhang Maolin looked sideways, "Don't you need to make any more preparations?"

Su Chen said, "It's just a meal. No matter how fancy the preparation is, it's still just a meal, isn't it?"

This is what Su Chen realized before.

In the final analysis, it is really just a meal, but people forcibly give it various meanings and add various etiquettes to it for various purposes.

If this all comes back to the essence.

This is just a meal.

"Good point." Zhang Maolin clapped his hands, "Then it's settled! Let's meet in Jingzhou at noon tomorrow!"

Li Wenkui said hurriedly, "I wonder if I can participate? Oh, and our chef Mr. Wang Wenquan."

"Of course! No matter who is given the right to host this time, everyone is doing things for the country." Su Chen said with a smile, "And good food is also important in exchanges. I also look forward to Master Wang coming to Delicious to guide the exchange work. "

Wang Wenquan, who was very old, just smiled and didn't say anything.

"Okay, it's settled! We'll set off tomorrow morning, and we'll be in Jingzhou in the morning. Boss Su?"

Su Chen didn't think much, "I'm going back to the company now."

"good!"

Everyone chatted at the door for a long time before Su Chen and the three returned to Shang Mingke's car.

"Then I'll go there tomorrow too?" Shang Mingke asked.

Su Chen was startled, thinking that Brother Shang was not in the team participating in the competition, so why did he join in the fun?

But since everyone had spoken, Su Chen couldn't refuse directly.

"Okay, come and support me!"

Shang Mingke turned his head back with satisfaction and looked at the scenery ahead through the windshield, feeling better for no reason.

It was just after three o'clock in the afternoon when we returned to Jingzhou. As soon as Su Chen entered the company, he was surrounded by a group of old men and old ladies.

"How's it going? Are you really going to have a fight with the State Guesthouse?"

"I get angry just thinking about the bad faces of those people in the State Guesthouse. Xiao Su must be looking for face for us!"

"Why are you saying that our boss is also a second-level member now? Isn't it easy to compete with a group of fourth-level members?"

Su Chen blocked Lu Yongliang and others behind him at the door of the office, "If you guys have anything to do, just ask Shu Yu~ I'm too tired, I have to rest! Oh, by the way."

Su Chen looked at Fang Chang in the crowd, "Boss Fang, please keep an eye on your phone at all times. I will send you the ingredients I need before midnight tonight at the latest. Okay, all the ingredients this time need to be made by Qian Qian. The best I can find! Deliver it to the company before ten o’clock tomorrow morning at the latest!”

Fang Chang nodded sternly, "Don't worry, Boss Su, I promise to complete the task!"

After saying that, Su Chen closed the office door directly, blocking all the company's state banquet chefs from the door.

If anything happens, leave it to Ling Shuyu!

And he has more important things to do now.

Of the four dishes and one soup, only one dish has been decided upon, and this dish is not yet perfect. With Su Chen's obsessive-compulsive disorder about food, he doesn't know how many times he will have to practice again before he can figure out the solution.

Considering that Fang Chang should be given enough time to prepare the ingredients, Su Chen could only finalize all the dishes first.

After entering the door, I didn't take off my clothes and just lay down on the chair.

The famous Chinese recipe - Huaiyang Cuisine automatically comes to mind.

The ingredients for egg siomai are simple shrimps, so the eggs and aquatic products can be excluded.

poultry words

Four dishes and one soup make it feel more homely. It would not go well with a whole chicken for such a small banquet.

Then that's it.

Royal concubine chicken wings!

The biggest feature of Huaiyang cuisine is the rigorous selection of ingredients, exquisite preparation, the use of different cooking techniques according to different ingredients, and the great emphasis on soup preparation, which can be seen from Yangzhou fried rice!

The finished dish must maintain its original flavor. It must be thick but not greasy, light but not thin, and the meat must be crispy and fall off the bones without losing its shape.

It can be said that the dish of imperial concubine chicken wings basically perfectly fits all the characteristics of Huaiyang cuisine.

Su Chen got up and wrote down the required ingredients in his notebook, and made a special note that the chicken wings must be from chickens weighing about one pound and two taels. If they are heavier, the meat will lack the lively texture.

After deciding on the second dish, I felt much more relaxed.

Next is the meat and vegetables.

The dish of crystal meat is very good. Unfortunately, Wang Wenquan had already made it once when he was at the State Guesthouse. Su Chen considered whether it would be inappropriate if he made it again.

Then

Su Chen's eyes fell on an ancient recipe.

[Hibiscus meat, this dish was excavated from recipes dating back more than a thousand years after liberation. It was later processed and cooked by chefs in Hangzhou restaurants, and it is very popular among customers. 】

The main ingredient is tenderloin, and the auxiliary ingredient is river shrimp.

This dish works!

And there is another very important thing.

On the way back to the company, Su Chen asked Ling Shuyu about his experience of visiting the State Guesthouse.

Ling Shuyu said at the time that the current situation of Meili Lai was not suitable for learning from the state guesthouse model. The first was the personnel problem. Meili Lai simply could not deploy so many service staff.

When Su Chen expressed his idea, Ling Shuyu said, "Then let's have a table meal! Don't put four dishes and one soup on the table. Just use separate tableware for each person! If you like it, you can add more dishes. If you don't like it, just change to the next one!"

Su Chen had thought about this way of dining.

If it was just a table meal, Su Chen couldn't make a whole chicken or fish.

Whether it was egg siu mai, imperial concubine chicken wings, or this lotus meat, they all fit in with this way of dining.

"The last dish must be a vegetarian dish."

In Jiangsu Province, aquatic products, poultry and vegetables are on the market all year round, so there is never a shortage of food. At this time, the cauliflower there is also very delicious, so Su Chen had almost no hesitation and decided on chicken oil cauliflower for the last dish.

A vegetarian dish that is only cooked, the finished dish has no other taste, just fresh and crispy.

"The soup is simple."

Since there is milk soup in Shandong cuisine, why do we have to look for soup in Huaiyang cuisine?

Without much consideration, a dish of "peony and white fungus in clear soup" was decided directly.

If this dish was just for everyone to eat, Su Chen would prefer to make milk soup silver lung, but considering that foreign guests in the future may not be able to eat internal organs, he simply chose something that looks good and tastes good like peony and white fungus.

Four dishes and one soup, all decided!

Su Chen wrote down all the ingredients he needed in his notebook and sent it to Fang Chang.

The other party replied with a [received] almost immediately.

It can be seen that Boss Fang has been staying in front of his phone, fearing that he would miss Su Chen's message.

Next.

Su Chen took a deep breath.

I don't know if I have lived a carefree life for too long. Thinking of practicing crazily in the practice room, I actually felt a little melancholy in my heart.

In a flash, Su Chen appeared in the practice room.

Let's not worry about the egg siu mai for now.

He summoned 24 bare chickens weighing 1.2 jin directly, pointed the kitchen knife at the position under the chicken ribs, cut along the bone seam, and the whole chicken wing was completely cut off.

Then he cut another knife along the bone seam from the middle of the wing, cutting the whole chicken wing into two sections.

In the industry, the upper half is called the big turn, and the lower half is called the small turn.

In fact, there is no such thing as the tip of the wing.

The whole chicken summoned in the practice room is clean in itself, and there is no need to use hot water to scald the skin and pluck the hair. Such tedious operations, Su Chen put the cut chicken wings in a basin for later use.

He took the green onion and ginger, put the wok on the stove and prepared vegetable oil, and summoned a bottle of Great Wall dry red wine.

‘I don’t know what level this imperial concubine chicken wing can reach for the first time’

Su Chen looked at the prepared things in front of him.

The reason why he felt a little melancholy was not because he had to practice countless times in the practice room.

But this time, Su Chen was ready to give the State Guest House a little food shock.

Four dishes and one soup, starting from S level.

It shouldn’t be too much, right?