Food Customizer

What did Wang Wenquan say just now?

Everyone present who was eating was stunned, including Su Chen, who paused in his hand movements before continuing his work.

Lu Yongliang and Cui Yufen looked over dumbfounded, their eyes full of disbelief.

Just now, what Wang Wenquan said was that he was not as good as Boss Su?

You know, although everyone is a fourth-level member and a state banquet chef, there is still a difference between a chef and a chef.

Like Lao Lu and Lao Cui, everyone has their own job, but when the State Guesthouse or the Great Hall needs it, they will send them an invitation or something like that, asking if they have time to organize a banquet. of several dishes.

But Wang Wenquan is different. He has worked in the State Guesthouse for many years, and even the entire kitchen in Building 3 is under his command.

So even though everyone is a fourth-level member, when it comes to influence and strength in the industry, people like Lao Lu automatically feel that they are one level lower than Wang Wenquan.

And Wang Wenquan is basically the ceiling figure in the domestic chef industry.

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It was such a high-level figure who had such emotion after eating two dishes in a row just now. This made all the senior chefs in the food industry and the staff of the association listen.

How not to be shocked?

"Yes." Wang Wenquan sighed again, "I must admit that at least in these dishes, I am not as good as Boss Su."

Although a precondition has been added this time, it sounds more acceptable than before.

But in fact, if you taste it carefully, you will find it.

Wang Wenquan himself is a Huaiyang cuisine cook. Now he admits that he is not as good as Boss Su in Huaiyang cuisine. Doesn’t this still mean the same thing?

"The sliced ​​hibiscus meat has been innovated several times in my hands, and it has been praised and sought after by many diners, but it has never been a long-lasting dish. I tasted Boss Su's hibiscus pork slices today, haha."

Wang Wenquan shook his head and did not continue.

Just now, after eating several pieces of hibiscus meat, the doubt that had been lingering in his mind finally became a reality.

When he ate his first egg siomai, Wang Wenquan thought that Boss Su must have used some trick to make the egg skin so thin.

As long as the egg skin of this dish is thin enough and the seasoning is normal, the delicious flavor of the shrimp itself can be fully brought out through steaming.

So Li Wenkui asked him if he could imitate him after he returned. Wang Wenquan did not agree at the time.

And when he tasted this hibiscus meat, his mind suddenly opened up!

The unparalleled meaty aroma can only be obtained by cooking with oil, melting the pork suet between the shrimp and meat slices, wrapping the ingredients, and then reheating it with hot sesame oil!

Under the action of sesame oil and lard, the shrimp retains its perfect fragrance while adding a new flavor.

The little bit of milk juice in the pot at the end was a magic touch, adding a salty flavor to the hibiscus meat, but this salty flavor was fleeting.

At that time, Wang Wenquan suddenly understood.

‘It turns out that the peak cooking skills I have always pursued are just externalized. ’

‘And Boss Su’s cooking skills have been internalized for a long time! ’

Whether it's hibiscus meat or egg shaomai, Su Chen's cooking seems to be no different from what's described in the recipe.

But only chefs of Wang Wenquan's level know.

Su Chen is already doing his best to preserve the texture and taste of the ingredients.

So I remembered that when I first came in, I saw Boss Su cooking more than 20 chicken wings. At that time, Wang Wenquan was a little surprised why sugar and soy sauce were added after coloring?

Everything seems to make sense now.

If you add sugar and soy sauce first, won't the chicken wings be salty and sweet?

Can it still reflect the characteristics of Huaiyang cuisine?

If it were really made, what would be the difference between it and Coca-Cola chicken wings?

It turns out that Boss Su seems to have no skills, but he has become the biggest skill.

That’s why I sighed just now, and I’ve been cooking for a lifetime. Only today do I understand this truth!

Wang Wenquan’s words indeed shocked everyone.

No one knew what he was thinking.

In other people's ears, they just heard that the ceiling of the domestic chef world was in front of Su Chen, and he felt ashamed!

"The second-level chef is so scary! I didn't expect Xiao Su to reach this level!" Lu Yongliang whispered from his position at the door.

They didn't come to the table to eat, so they were always on the edge watching Su Chen cooking and watching the diners eating.

"Does that mean that with our boss's current strength, there's no pressure at all to be a chef in a state hotel or something?"

Aunt Fang asked doubtfully, holding the broom.

Cui Yufen's throat hummed, "It's not a question of whether there is pressure or not, but it depends on whether Xiao Su is willing or not."

Aunt Fang seemed to understand, and turned to look at Su Chen.

So my boss is so awesome now?

But when I thought about it, such an awesome person still had to pay her rent obediently, and a smile appeared on Aunt Fang's face.

At this moment, which surprised everyone, Su Chen made another move.

The clear soup of peony and white fungus in four dishes and one soup.

This soup is one of the rare soups that needs to be made on-site.

Unlike the soup that ordinary people understand, it does not take a long time to cook the ingredients. After all, this soup only has one ingredient: the best white fungus.

In fact, it is relatively simple to make. The really complicated part is the method of making clear soup. However, for Su Chen, who always uses clear soup and milk soup in daily cooking, he had mastered the methods of making these two soups as early as when he met Cui Yufen.

First, pour a large amount of clear soup into a wok.

Wang Wenquan's eyes twitched unconsciously.

It can be seen that the clear soup in the pot is definitely not ordinary water or something. If I guessed correctly, it is some kind of soup.

Even if it weren't for Su Chen's next move, Wang Wenquan really thought that Su Chen was going to make a boiled cabbage!

Only watching Su Chen put a white fungus soaked in warm water in each of the six small bowls, and then added a small amount of soy sauce and refined salt to the clear soup in the wok next to him.

When the clear soup in the pot began to boil slightly, a layer of foam appeared on the surface. When Su Chen skimmed off the foam, the soup returned to its previous clearness.

"Boss Su's understanding of various ingredients and cooking skills is like that of a master!" Zhang Maolin couldn't help but say.

"Yes, it seems that these are very simple and casual cooking methods, but there are many principles contained in them. I think Master Wenquan understands it best."

The data analyst said meaningfully.

Wang Wenquan nodded seriously, "You are right. Whether it is cooking skills or understanding of ingredients, Boss Su is not an ordinary person. I admire this."

Words cannot be said too clearly.

In fact, in addition to admiration, Wang Wenquan is more puzzled.

Just like Su Chen's move just now.

Originally, the clear soup was obtained by filtering all the impurities in the soup with chicken mince. This kind of soup itself is extremely fresh.

But there are also disadvantages. If you want to add other flavors to this soup base, it will inevitably destroy the clear characteristics of the soup base!

And Su Chen did it very well just now.

While adding refined salt and soy sauce, directly boil the clear soup over high heat, and then skim off the floating foam on the surface.

In this way, the taste of soy sauce and salt is integrated into the soup, but the color of soy sauce turns into floating foam and is skimmed off.

The reason why Wang Wenquan is a little puzzled is not that this step is difficult to do.

But there are not many people who know this method!

Similar to this kind of kitchen tricks, on the surface, they are tricks, but in fact they are the secrets of many senior chefs. Why can others make dishes beautiful and delicious?

It is because they have mastered countless such tricks.

But the problem is.

‘How old is Boss Su? He looks like he is less than 30 years old. ’

‘Even if he has been cooking since his mother’s womb, he can’t know so many tricks? ’

‘Unless.’

Wang Wenquan looked at Su Chen with something else in his eyes.

Unless there is a master behind Su Chen who has been guiding him since he was a child!

Wang Wenquan's mind was in a mess. He felt that after coming here today, his three views have been constantly refreshed by Su Chen's various operations.

At this moment, Su Chen had already brought up the boiling clear soup.

First, he scooped a spoonful into each of the six bowls.

After scooping the clear soup into them, he waited for about twenty seconds, and then used a colander to support the white fungus in the bowl, poured out all the clear soup in the bowl, and then scooped the clear soup into the bowl again.

Then he signaled Ling Shuyu to start serving the dishes.

"Everyone, our lunch today is four dishes and one soup. Everyone, drink some soup first to relieve the greasiness and whet your appetite. The rest of the dishes will be ready soon." Su Chen stood there, grinning and said.

This soup is different from the soup of 'Wensi Tofu', and cannot be drunk as a soup after a meal.

Zhang Maolin chuckled, "Boss Su, how can you whet your appetite when your teeth aren't full yet! If the food isn't enough, I'll ask you to have more food later, don't blame me!"

"No problem, of course you can have more food!" Su Chen spread his hands.

Zhang Maolin stopped laughing. He was just joking, but he didn't expect Su Chen to agree so quickly?

You know, he had come here to eat twice before, and each time he followed others to eat!

And it's also rumored that since Boss Su became a rich man, he only cooks for himself now, and it's harder than climbing to the sky for others to eat a meal he cooks!

"But you have to pay!" Su Chen suddenly said.

The smile on Zhang Maolin's face was immediately awkward in the air.

Li Wenkui also clenched his right fist against his nose and kept coughing. He was serious all morning, but now he was broken by Su Chen.

A little joke immediately made the atmosphere in the kitchen a lot happier, and the serious atmosphere caused by Wang Wenquan's unreasonable words just now was eased a lot.

"Haha, I'm just kidding. Mr. Maolin likes the food I cook, I'm so happy, if it's not enough, we'll talk later!" Su Chen laughed, comforted the embarrassed Zhang Maolin, and continued to work.

Zhang Maolin pouted.

I thought to myself, if you say this now, everyone here will hear it, I'll tie you up in the kitchen and make you make fried rice for me later!

Then he looked down at the soup.

Hmm. A floating white fungus is soaked in the clear broth, and the pattern looks like a blooming white peony.

"This clear soup with white fungus and peony is a precious soup. I am lucky to have it today~" Mao Lin said to himself, as if this could ease the embarrassment just now.

The white fungus is very crisp and tender, and the soup base is unusually delicious and slightly salty.

There is nothing much to say about this soup. Chinese precious soups have always been about nutrition since ancient times, and peony white fungus is a very typical example.

It looks good, light, and nutritious, which is very consistent with the dietary concept of the upper class.

After everyone drank all the soup in the bowl, they felt that what Su Chen said just now did not seem to be a joke.

Originally, after eating two meat dishes, I felt that my mouth was full of the fresh fragrance of meat. Now after such a soup, this taste disappeared immediately.

I feel even hungrier!

Everyone subconsciously raised their heads and looked at Su Chen.

Ling Shuyu stood at the side of the operating table and watched this scene, feeling very depressed.

According to the plan, we should have dinner in the banquet hall today, and a lot of preparations have been made there, but the dining place was moved directly to the kitchen!

This is uncomfortable.

Look at now.

A row of people stretched their necks and looked at Su Chen eagerly waiting to be fed. It felt like...

For some reason, Ling Shuyu suddenly remembered that when he was very young, he followed his father back to the village. His grandfather raised more than a dozen sheep in the yard. Every time it was time for dinner.

As long as someone carried a bucket to the side of the sheepfold, the flock of sheep would stretch their necks and stick their heads out of the fence, staring at the bucket in the hand.

Yes. That's right, they are now a group of lambs crying for food.

Su Chen's time arrangement was pretty good. When he was serving the soup just now, he had already picked up the casserole in which the chicken wings had been simmered for forty minutes.

The small colander scooped up a chicken wing, and the fingers of his gloved right hand pressed the surface of the chicken wing.

‘Well, everything is still based on the practice room, there will always be no problem.’

The chicken wings of young chickens can only be stewed for 40 minutes at most. If you continue, the meat on the surface of the chicken wings will slide off the bones.

In fact, the chicken wing meat has been completely separated from the bones inside, but it still maintains this shape.

As long as a little external force is applied, it will fall off immediately.

Then Su Chen gently scooped the chicken wings into another small casserole one by one.

The small turns are placed at the bottom of the pot, and the large turns are placed on the top of the pot against the edge of the pot. The arranged chicken wings look like a chrysanthemum.

Take out the green onion leaves and cut the green onion into two and a half inch green onion segments. Pull them directly in the lard pot on a high fire for a few times, and the green onion will be covered with a layer of brown.

Then put the processed mushrooms into the lard pot and stir them repeatedly several times.

After taking the pot out of the water, he used chopsticks to tear off the browned outer layer of the scallion in the colander, and then placed it in the middle of the chicken wings in the casserole together with the mushrooms.

Sugar, soy sauce, and the remaining broth from the stewed chicken wings were added together, and the small casserole was returned to the fire.

So when everyone looked up, Su Chen had already finished this step.

He was working on the last dish of the day.

Chicken oil and cabbage heart!