Food Customizer

Others haven't eaten here before, but this is not the first time Zhang Maolin has eaten here.

Eating the dishes made by Boss Su, you actually waste time studying the appearance of the dishes?

To be honest, Zhang Maolin really laughed.

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When he ate the sixth egg siu mai, he found that everyone's eyes were on him.

"Hehe."

Zhang Maolin faced everyone's eyes and smiled foolishly, "It's delicious, come again!"

Li Wenkui didn't quite understand Maolin's behavior. He lowered his head slightly and put the egg siu mai that he had been looking at for a long time into his mouth.

The egg skin was as thin as it could be. It was almost unnoticeable when it entered the mouth. It was just a light chew.

Fresh and tender!

The shrimp filling is very chewy and smooth. If you don't feel it carefully, it's almost difficult to taste the egg skin wrapped around it. Even the egg skin has been integrated with the shrimp filling with just a light chew, and you can't feel its existence at all.

'It's so delicious? '

He slowed down his chewing speed, and began to hold his breath and savor it carefully, trying his best to focus all his attention on his taste buds.

'No, it's not just delicious. '

'The freshness comes entirely from the freshness of the river shrimp itself, and there is almost no other taste, even the taste of the seasoning is very light'

'A hint of chicken freshness? It seems that the few drops of oil are chicken oil? '

'The egg fragrance is still very light, so light that it will immediately blend with the shrimp freshness as soon as it enters the mouth. The key is. '

Li Wenkui opened his eyes and looked at the soup left at the bottom of the bowl. 'The key is that these soups give the siu mai a little salty fragrance! ’

It is precisely because of these little salty and fragrant flavors, and the salty and fragrant flavors that remain on the surface of the siu mai.

That makes the egg siu mai taste not so thin. The first thing you taste is salty, followed by the incomparable freshness. After eating it, in addition to the shrimp freshness, there is also the residual egg fragrance in your mouth, which makes people feel a little dazed for a while, as if they can't remember what they just ate.

But I only remember that I ate something very delicious.

So the first thing Li Wenkui did when he opened his eyes was to say to He Shuting who was standing next to him, "Excuse me."

Meaning, I think this dish is delicious, and I want another serving.

He Shuting was stunned, "No more, I've eaten it all."

"Huh?" Li Wenkui didn't understand the meaning of this sentence. He looked up blankly and looked around. He only saw that the other people who came with him were now touching their stomachs and wiping their mouths with satisfaction.

Especially Zhang Maolin, who had just tasted a shrimp siu mai, and Maolin had already placed 7 bowls in front of him without knowing when!

Although Mao Lin's two colleagues didn't have as many as him, each of them had three or four bowls in front of them. Even his chef Wang Wenquan had six bowls in front of him!

"This..."

Li Wenkui's confused expression made everyone feel embarrassed.

"Did Boss Su cook less today?"

He Shuting smiled and explained to the guests, "There are six of us dining here, and the boss prepared 24 of this dish."

The size of the egg dumplings is quite big. If there are really 24, each person has four on average, which is not a small number.

If a girl has a smaller appetite, eating four egg dumplings is basically enough to make her full.

But

Li Wenkui's brows began to twist. He stared at the seven bowls in front of Zhang Maolin, "Maolin, why do you feel like Zhu Bajie eating ginseng fruit? What do you really taste?"

Zhang Maolin laughed, "Of course! It's delicious, it's especially delicious, so I ate seven. If there were no more over there, I could have eaten a few more."

Li Wenkui: ? ? ?

Is this something a human can say?

Is this something a carbon-based organism can do?

What do you mean by eating a lot because it tastes good?

At this time, even though Li Wenkui's face was full of polite smiles, he still couldn't hide the anger behind his smile.

Okay, okay, you guys are playing like this, right?

I admit that the egg siu mai is delicious, but if you play like this, don't blame me!

In addition, Li Wenkui was even more angry when he heard Zhang Maolin discussing the egg siu mai with the two colleagues with satisfaction, and secretly thought about how to plan the next dish later.

The imperial concubine chicken wings that Su Chen made before were still simmering slowly in the casserole, but with Su Chen's strength, it was absolutely impossible for him to be idle during the cooking process.

What came out of the pot at this moment was nothing else, it was hibiscus and meat slices!

In the authentic restaurants of Huaiyang cuisine, this dish is actually not as particular as the restaurants of Zhejiang cuisine.

There is a saying in the industry about Furong Pork Slices: People have to wait for the dish, and the dish must not wait for people.

That is to say, if a customer orders this dish, it must be best when it is just out of the pot. Once the meat slices are in contact with the air for a long time, the texture and taste will be wrong.

So when everyone looked at the milk juice left in the bowl with regret, they could only leave the expectation of their taste buds to the next dish, and their eyes involuntarily turned to Su Chen who was busy at the operating table.

At this moment, there is a pot in front of Su Chen, and the things inside exude a rich aroma even under the effect of the range hood.

Wang Wenquan, who has been immersed in cooking for many years, sniffed a few times, "This is sesame oil!"

Generally speaking, in the back kitchen of large hotels, sesame oil is rarely used to make dishes that require a lot of oil. How to say it, the cost is too expensive.

Of course, this kind of high-end banquet is another matter. In this case, basically the hotel does not care about the cost, but Wang Wenquan is still a little curious. Why do you use so much sesame oil directly?

Seeing Su Chen put the colander into the pot and stir it a few times before taking it out, the peppercorns on the colander have turned black.

Then

Su Chen's movements began to become faster.

Twenty-four pieces of tenderloin that have been dried on the surface are spread flat on the chopping board, and a grain of pork fat cut into small pieces is grabbed from a small basin and put on each piece of meat!

"Snap! Snap! Snap!"

The kitchen knife in his hand moves quickly, slapping the fat on the meat slices one by one.

After being flattened, the lard adhered tightly to the meat slices.

Then, Su Chen took out the processed green shrimp from another small basin, placed them on the meat slices one by one, and started beating them again.

It sounds complicated, but in fact, these operations were completed in just a dozen seconds.

"This is lotus meat slices." Wang Wenquan whispered.

Li Wenkui beside him nodded, "What do you think of this dish?"

He really wanted to hear what his chef thought of the cooking skills of Su Chen, a second-level chef, "Also, what do you think of the egg siu mai just now?"

Wang Wenquan was stunned, and the expression on his face actually became a little bitter?

"Boss, the texture and taste of that egg siu mai are completely in line with the characteristics of Huaiyang cuisine. You can taste the fresh and fragrant taste of the shrimp filling itself, without any other strange smell."

"I tasted a few carefully and thought about it for a long time. The reason why Boss Su's egg siu mai is much better than our hotel's is probably because the egg skin wrapped around the shrimp filling is too thin."

Li Wenkui nodded slightly, "When we go back this time, let's add this dish back to our menu. It turns out that the egg skin is made thinner, hehe."

Wang Wenquan turned his head to look at his boss.

I thought, are you okay?

That is, thinner?

Didn't you see with your own eyes how thin the egg skin was just now? How can you still say such a thing?

"Mr. Li, to be honest. With my current skills, I can't make the thickness of the egg skin. Well, it seems that no Huaiyang chef I know can make it."

Li Wenkui turned around in confusion, "Why?"

In his opinion, if the egg skin is thicker, just scoop more egg liquid, and if it is thinner, scoop less egg liquid, right?

Is it a very difficult thing?

Wang Wenquan tried to explain, but felt that Mr. Li only knows how to eat, not cooking.

For the thickness of the egg skin, it is no longer a matter of how much egg liquid.

Once it reaches a certain critical point, if the egg liquid is less, it will start to solidify as soon as it is put into the spoon, and it is not enough to spread throughout the entire spoon. Therefore, the thickness of the egg skin has a minimum value.

Yes, that's right!

What Wang Wenquan made before was definitely the minimum value!

"It's hard to explain this to you. It's a long story. Let's take a look at Boss Su's dish first."

Wang Wenquan turned around and continued to look at Su Chen.

Boss Su had evenly placed the twenty-four slices of meat in a large colander. If they were sitting in their position, they could see it clearly.

The colander was placed in mid-air on another empty pot.

Then!

Su Chen took a large spoon and scooped a full spoon of hot sesame oil!

No need to fry, the hot oil was poured directly on the meat slices on the colander!

The tenderloin that had dried the surface moisture did not react strongly to the hot oil, but the flattened lard melted almost instantly!

The melted lard tightly adhered the flattened shrimp on the upper layer to the tenderloin on the bottom layer.

"Hua La~"

Another large spoonful of hot oil.

This time, the green shrimp began to turn a little white.

Another spoonful!

The color of the tenderloin began to turn white from red, and the shrimp was almost completely white!

After three spoonfuls, the sesame oil in the pot was used up.

The chopsticks quickly placed the 50% cooked meat slices on the colander into the wok, and immediately poured the fermented rice wine, a few drops of soy sauce, Ajinomoto and cooking wine into it. It took only three or four seconds to cook it over high heat.

"Tableware."

Su Chen said lightly.

Ling Shuyu led the people and began to put the small plates next to him.

It was not a very large bone china oval plate. Su Chen picked up a piece of meat with chopsticks, and Ling Shuyu served a dish to the guests.

The first one, Li Wenkui.

The big boss from Beijing was a little stunned, "Isn't this too fast?"

Wang Wenquan was also shocked, "It took less than 30 seconds from the beginning to the end. Mr. Li, please eat quickly. This dish must be eaten right after it comes out of the pot!"

In fact, he didn't need to remind him at all.

After the dish was served, Li Wenkui only said a word, and then he stuffed the whole piece of meat into his mouth regardless of the scalding heat.

This is meat, and it is meat without soup!

"Hiss! Hiss! Huh!" Li Wenkui kept taking deep breaths. If it were any other time, he would have spat the thing out.

But not now.

After entering the mouth, the magical taste of pepper and sesame oil conquered his taste buds almost instantly.

The key is that this taste is not pure!

It is also mixed with the aroma of meat and the freshness of shrimp. All kinds of flavors blend together. Just by taking a deep breath, you can feel that your taste buds are being satisfied crazily.

"Ha" Li Wenkui suddenly spit out the hot air in his mouth. It finally reached an acceptable temperature, "Baji Baji~"

The meat slices poured with hot oil are fundamentally different from the meat slices fried directly in the pan.

Because it is cooked with hot oil, the meat slices taste extremely tender. In addition, the presence of shrimp makes the tender tenderloin meat more chewy and tough.

The more you chew, the more intense the various fresh and fragrant flavors become.

Only after swallowing the meat slices whole after slurping for a long time, did Li Wenkui push the round plate with satisfaction and slightly tilt his head, "Sorry for the trouble."

He Shuting whispered, and ran to Su Chen's side and quickly brought another portion of lotus meat to Li Wenkui.

This time, Li Wenkui picked up the meat slices with satisfaction, thinking that it was just my first time eating at Delicious, and I didn't expect you to be so shameless.

This time I know, Mr. Maolin, you

He turned his head to look, and suddenly his eyes widened, looking at Zhang Maolin not far away in disbelief.

"This"

Zhang Maolin picked up the lotus meat with chopsticks, blew a breath on it, and then put half of it into his mouth. After biting off half easily, he slurped twice and ate the other half.

Then he slurped twice again.

He asked Ling Shuyu for another portion.

"Maolin, you don't even chew your food?" Li Wenkui couldn't help it.

This lotus meat is so delicious, and it is the type that the more you chew, the more delicious it becomes. Do you chew it twice and swallow it directly?

Zhang Maolin licked the grease on his lips, "Hehe, this is how I treat delicious food, you don't understand."

Li Wenkui turned around to look at the meat slices on his plate, and then raised his head to look at Zhang Maolin who finished another piece of meat slice in two bites.

I don't understand again?

You understand, you eat like this?

Can you still get along?

Maybe Zhang Maolin also felt that he was a little too much.

After eating five pieces of meat in a row, he stopped early. He wiped his mouth with a tissue and said "hmm" with satisfaction.

"Lotus meat, a thousand-year-old recipe, has been made for a thousand years. It has been passed down to the present. How to make it delicious has been almost discovered by generations of chefs."

Li Wenkui was dissatisfied, but when it came to business, he nodded in agreement.

Zhang Maolin turned around and asked, "Wenquan, what do you think of this dish?"

Wang Wenquan, who had been talkative before, didn't say a word when eating this dish, but just lowered his head and ate silently.

Seeing that everyone was focusing on him.

Wang Wenquan put down his chopsticks, swallowed the meat in his mouth, and took a deep breath.

The remaining meat fragrance and shrimp freshness in his mouth seemed to have a soul, wandering through every pore of his body along with this breath, making his scalp numb.

This refreshing feeling lasted for several seconds before Wang Wenquan felt a little relieved.

He exhaled with satisfaction, and it sounded like a long sigh.

"Studying food for forty years."

Wang Wenquan ignored everyone's eyes and looked at Su Chen who was busy.

"I am not as good as Boss Su."

When this was said, everyone present was shocked!