Food Customizer

After preparing all the ingredients, Su Chen summoned another pot of stewed soup.

Su Chen has backup ingredients for commonly used things like this in the practice room, so he can use them whenever he wants without having to make them again. This also saves him a lot of unnecessary time.

This kind of braised soup looks a bit thick, which was invented when I was making Huaiyang cuisine.

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Use chicken bones and pork bones, add some refined salt, and simmer over low heat until the soup in the pot begins to thicken.

Take the green onions and cut them into water chestnuts and green onions, and cut the ginger into rice-sized pieces.

Now these operations are very simple for Su Chen. After banging the kitchen knife on the chopping board for a moment, he has done it all. According to the instructions of the recipe, put the wok on a high fire and add vegetable oil. When the oil temperature is 60% hot, add the green onions. Put all the ginger into the pot.

It wasn't until you could smell the strong aroma of onion and ginger coming out of the pot and it looked a little burnt that you put the chicken wings in the oil and started to stir-fry them.

What matters in these steps is the heat. Su Chen is no longer the same person as he used to be. His exquisite control of the heat makes this step very easy. He stir-fries the chicken wings in the pot for about four minutes, and then adds sugar and soy sauce. .

Unlike traditional chicken wings, this step is really just coloring.

As soon as you see the red color on the surface of the chicken wings, take out all the chicken wings.

If you follow the method of making Coke chicken wings, most of the time you just add two large cans of Coke and cover the pot with a bang.

Put the chicken wings into a casserole, pour some stewed soup and put it on low heat until the stewed soup inside is about to boil. Use a spoon to skim off the foam on the surface of the soup and put the lid back on the casserole.

“The characteristics of Huaiyang cuisine are really distinctive”

After completing this step, Su Chen couldn't help but feel a little emotional.

First of all, this soup is already in a very thick state, and the temperature after boiling is higher than that of ordinary water after boiling.

Under such high temperature, the chicken wings need to be simmered in the soup for forty minutes!

This is because Su Chen chose small chicken wings. If he had used older chicken wings, he would have had to rush for at least an hour and a half.

For such a long time, even a piece of bark is enough to make it soft and chewy.

While the casserole was simmering over low heat, Su Chen began to prepare the next dish.

The dish of hibiscus meat is a rather interesting dish.

Most of the dishes that combine meat and shrimp are broken into pieces for filling, which can add the chewy texture of shrimp to the meat filling.

But this dish...it's made by putting the shrimp on the surface of the meat.

Su Chen cut the cleaned tenderloin into two-inch long, one-inch wide, and two-minute thick slices.

Then put all the meat slices on the bamboo plate and let them dry naturally.

It is said that it is air-dried, but it is actually just drying out the moisture on the surface of the tenderloin slices, so the control of this time is very clever. If you accidentally air-dry for too long, the moisture inside the meat slices will begin to lose.

The hibiscus meat made in this way tastes spicy.

If the time is too short, the moisture on the surface of the meat slices cannot be dried well, and it will be difficult to achieve the desired cooked state when cooked with oil.

Before making this dish, Su Chen went online to see how today's chefs make it.

After watching many videos one after another, I directly rejected the cooking methods of those chefs from the first step.

"Applying soy sauce on the surface of the meat slices when drying can absorb the flavor in advance, but the shortcomings are also obvious."

The color of the meat slices will be ugly if done this way.

The meat slices began to dry, and Su Chen began to prepare the next dish.

Now he is still in the stage of cooking all the dishes first. Su Chen also knows in his heart that if there are no accidents, with his current level, these four dishes will be at least A-level for the first time.

So most of the time is spent on how to improve the level of the dishes to at least S level through various methods!

For others, time flies.

The next morning, Ling Shuyu was waiting under the company's building early, and waiting with her were all the Chinese chefs in the company.

"I saw my boss running into the kitchen this morning, cutting some pieces of meat, making a pot of soup, and then went back to the house. Do you think our boss is so sleepy every day? He can still sleep at this time. "Lu Yongliang felt incredible about Su Chen's sleep.

This is like two armies fighting, everyone is fighting under the city tower, but your general is still sleeping in the tent. The key is that he can still sleep!

"Young people, it's understandable to feel sleepy. You can't fall asleep at four or five o'clock every day like us, right? It's better to have a good rest." Cui Yufen's words were full of doting on Su Chen.

Wang Zhijun walked up and down the hall, looking a little anxious.

"Old Wang, why are you taking a walk? Everyone who walks will be dazzled." Jiang Wusheng said dissatisfied.

Wang Zhijun stopped, his expression was indeed a little anxious, "You said that when Li Wenkui asked me to be in charge of the Sichuan cuisine in the State Guesthouse, I rejected him and joined the delicious food. Li Wenkui will definitely come over today. We don't even know what the boss cooks. This If we lose to the State Guesthouse, wouldn’t my old face be slapped!”

What Wang Zhijun said made Liu Guochu start to feel a little anxious.

The two of them were working together at the time. Not long after the membership system was launched, Li Wenkui invited these two people, but they didn't agree, and now they back-handedly joined Delicious.

If Su Chen couldn't win today, his face would really look unsightly.

It doesn't matter if he is laughed at by Li Wenkui. He is such a big boss. If he is laughed at by chef Wang Wenquan, it will be a slap in the face.

The two people even spread their anxiety to others. Cui Yu was really irritated when he saw it, "Don't leave! The guests will be here soon. I still expect you to support the show today. Are you nervous now?"

When Lao Cui opened his mouth, he started to yell.

The two of them stopped in their tracks and didn't say a word for a long time.

"We're here!" Ling Shuyu looked at a corner on the street, "Those two cars should be there!"

The car driving in front was Shang Mingke's car, which she had seen many times. The commercial car behind was probably Li Wenkui and his party.

"We're here!" Liu Shengnan ran to the front, "Everyone, cheer up!"

This is said to all the old employees of Delicious Food.

Even Aunt Fang from the cleaning department joined the welcoming party.

Ling Shuyu still had good eyesight, and two black business cars parked directly at the door of the building.

Li Wenkui got out of a car behind him and looked up at the thirty-two-story building.

"Hey! Boss Su is really unique. He actually opened a restaurant in an office building. I'm afraid he is the only one in the country!"

Shang Mingke, who got off the car at the same time, wanted to explain, but didn't know how to explain.

Zhang Maolin from behind also looked up at the building, "As I've talked to you before, Boss Su's place was originally a prepared food company that was on the verge of bankruptcy. In order to save the company, he switched businesses and opened a restaurant."

Wang Wenquan next to Li Wenkui had a strange expression.

I wanted to laugh but didn't, I opened my mouth but didn't speak.

Originally, I wanted to make fun of how the prepared vegetable company has developed into what it is now, but then I thought about it. Boss Su is a recognized second-level member of the association. Why would he be teasing others when he is only a fourth-level member?

"Then let's go upstairs?" Li Wenkui said.

Ling Shuyu stepped forward and said, "This way, please."

After everyone got into the elevator.

Zhang Maolin looked at the rising numbers and sighed with emotion, "It would be a bit of a loss to go directly to the banquet hall. Wen Kui, you should take the time to visit Boss Su's other floors. There is a lot of details here."

"oh?"

Li Wenkui was indeed interested, "What should I say?"

"This second floor is a small dining table, the kind specially used for children to eat."

"Huh?" Li Wenkui's face was shocked, but also full of curiosity, "How come there is such a service?"

"Listen to me first." Zhang Maolin chuckled, "On the third floor, they serve home-cooked dishes. There are only 30 home-cooked dishes in total and two chefs, but since the opening, there has been an endless stream of people eating! You have to queue up every day to eat! ”

"This bar on the fourth floor is for snacks. It brings together famous snacks from all over the world. It seems that they already have them."

Ling Shuyu saw that Maolin was speechless and took over the conversation, "There are already 48 kinds of snacks."

"Yes, yes! When I came here last time, there were only 32 kinds." Zhang Maolin continued, "Going up further, there are the famous cuisines managed by Lao Lu and the others. Now it seems that there are five major cuisines, namely Lu and Chuan. Hunan, Huaiyang and Hubei cuisine.”

"Interesting." Li Wenkui looked at the changing numbers with a smile, "It's really interesting to think of this kind of business method. The key is that Boss Su's craftsmanship is decent. Otherwise, I don't think this place is a downtown area. Customers have to come here specifically to eat. ”

Zhang Maolin saw that the floor reached the 29th floor, "29 and 30 are the banquet halls. But, there is a magical place down here."

"oh?"

Seeing that Li Wenkui's appetite was whetted, Zhang Maolin said leisurely, "19th floor! The 19th floor where delicious food is located is probably the most mysterious restaurant I have ever seen, haha!"

Chef Wang Wenquan also became curious, "What kind of cuisine is being served on the 19th floor?"

Zhang Maolin said, "The 19th floor is Boss Su's dedicated floor. It does not sell any cuisine, but custom food!"

"custom made?"

Li Wenkui and Wang Wenquan were still waiting for Zhang Maolin to explain, when the elevator door opened.

Several people walked out of the elevator.

Zhang Maolin was also here for the first time. They had not been here since the banquet hall was built.

The overall decoration style of the 500-square-meter flat floor is mainly yellow and white, with red used in some curtains and the like. It looks quite serious and feels like a big hall.

The tables in the banquet hall are also arranged very neatly, with all eight-person round tables used.

"The decoration on the 30th floor is more Western-style, suitable for some Western-style banquets."

"Well, this place is pretty good." Li Wenkui glanced around the room, "Where's Boss Su? Are you busy in the kitchen?"

Speaking of this, Ling Shuyu was slightly silent, and then said, "We don't have a kitchen in the banquet hall. The kitchen is on the 19th floor!"

"Let's go! Let's also visit Boss Su's kitchen!" Wang Wenquan couldn't wait for a long time.

While others come here to eat, he first wants to see Boss Su cooking.

That is currently the only second-level member in the country!

The key is that there are no third-level members!

If I could watch Boss Su cooking, it would surely help improve my cooking skills.

And when Wang Wenquan was eating at the State Guest House that day, he found that Su Chen only tasted a little of each dish. Judging from his expression, he was obviously not very interested in the banquet he was in charge of.

So Wang Wenquan also wanted to see what dishes Boss Su would bring out!

Ling Shuyu was silent for a moment, until the atmosphere began to become awkward, but he still didn't know what to say.

Zhang Li, who had short legs, looked at this scene and felt dizzy. She said directly, "Our Boss Su is probably still sleeping in the room now. If it doesn't work, I'll go in and see if he's awake?"

Li Wenkui: ? ? ?

Wang Wenquan: ? ? ?

Are you serious?

It's only about two hours before lunch, and you told me that your boss is still sleeping?

Are you kidding me?

"No." Ling Shuyu said goodbye to Zhang Li, "Please come this way, I will show you our kitchen first."

But Zhang Li's words still made the people who came from afar very curious.

Could it be that Boss Su is really sleeping?

If it was before, Li Wenkui would just think that this was a joke.

But combined with Su Chen's performance at the State Guest House that day, maybe Boss Su is really sleeping. This person is really sleepy.

Following Ling Shuyu, he came to the 19th floor again.

Like everyone who came here for the first time, Li Wenkui and others stood at the door and looked at the photos hanging on the wall first.

If it were ordinary people, these photos would be shocking enough.

But for Li Wenkui, these are just ordinary honors, not something very impressive. Instead, he is somewhat interested in the "Snowy Night Violinist" hanging on the wall.

"This one," Zhang Maolin pointed to the banner, "I'll tell you about this later when I have time."

The story of Su Chen eating knife-cut noodles at the highway service area on a snowy night is something you won't get tired of no matter how many times you tell it.

Continue to walk in.

Li Wenkui saw the antique Chinese-style small box, the ten large round tables at the door, the large round table in the cafeteria, and the small and simple private room.

All of these things are so out of place when put together, but it seems that there is nothing wrong.

Until we continue to walk in.

Everyone pushed open the kitchen door and rushed in. In the clean and tidy back kitchen, a young man in a suit was standing behind the operating table with a measuring cylinder, staring at the scale bar on it carefully.

He retracted his gaze and looked over here, with a nice smile on his face.

"Everyone is here?"

Ling Shuyu breathed a sigh of relief. The boss was finally not sleeping.

But

Yes.

Others were also a little curious.

Boss Su, you are not cooking, what are you doing with a measuring cylinder?

Could it be that the secret of a second-level chef is to measure all the condiments accurately to the gram?

Hmm?