Food Customizer

Sure enough, even people like Su Chen had forgotten the existence of roast duck in their busy schedule.

Anyway, the purpose of these three roast ducks was to warm the stove. After Su Chen took them out of the stove, he didn't rush to fillet the ducks. Instead, he used a blade to cut openings on various parts of the ducks and observed them.

"This stove is okay. If you don't mind if it's burnt, just eat while I go make a fire."

dislike?

How could I dislike it?

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Even though the duck was burnt, it was still roast duck!

After Zhang Maolin and Li Wenkui looked at each other, they realized that neither of them was good at cooking, so they had to invite a guy who was processing ribs to help slice the duck.

Although I can’t cook, I can eat!

Zhang Maolin was minding his own business pinching the duck skin and dipping it with sugar, "I didn't expect it! Although it's a little burnt, it actually tastes special. The burnt taste is the icing on the cake!"

Li Wenkui pursed his lips and nodded, "That's the thing. After all, it's better to choose the ingredients. This duck is fat but not greasy, and the meat is tender. Even without such effort, I'm afraid it wouldn't be delicious!"

The reputation of the Beijing stuffed duck has been around for a long time. In the 1970s and 1980s, it was introduced to many countries and began to be cultivated. It is considered a world-recognized species.

Su Chen was here, pulling together the already burning fruit charcoal in the stove, and then adding new fruit charcoal on top, forming a shape similar to a pagoda, leaving a gap for oxygen to pass through.

In this way, the charcoal will neither burn too fast nor go out, and the temperature in the oven can be kept unchanged until the next day.

It is said that in a good roast duck restaurant, the charcoal fire in the hanging furnace will never go out 365 days a year. The daily job is to clean out the ashes and then add new charcoal. The temperature in the hanging furnace is always Balanced and consistent.

After finishing the roast duck tool stove, Su Chen continued to go around, giving instructions on how to handle the ingredients from time to time, and also taking time to do his own work. Basically, they were ingredients that others were not easy to handle, and Su Chen knew how to do it himself. deal with.

The work continued until after ten o'clock in the evening, and the people in the kitchen had dinner.

According to Su Chen's mission plan, some employees can go to rest, and these people will continue to help in the kitchen tomorrow.

There are also some employees who cannot take a break and must work night shifts.

After all, some soup bases need to be simmered for a long time. They need to be simmered for at least twenty hours, so someone has to keep an eye on them.

Prevent accidents due to heat or other hazards.

Su Chen himself returned to the house to rest after eating, but he also said that his mobile phone would be on 24 hours a day, and he would call him immediately if anything went wrong in the kitchen.

One night, speechless.

The next morning, almost all the employees of Meililai were not woken up by the alarm clock. Instead, they woke up naturally when they slept until about five o'clock in the morning.

This also illustrates a problem. If there is something on your mind, you will wake up naturally without having to wake up with an alarm clock.

When Su Chen came to the kitchen, the night shift chef had already gone back to the house to rest, and the rest of the replacement chefs had also come over early.

"Now some people are left to watch, while the rest go to the second floor to eat and come back after eating."

Su Chen said while standing in the kitchen.

Lu Yongliang and the others looked grave and did not speak. They just nodded and headed towards the elevator.

On the second floor, Abao made a delicious breakfast for everyone.

It's the big pork elbow buns with a high reputation in the company, as well as cola tea eggs, plus some millet porridge.

This was the first time for Li Wenkui to eat this kind of bun. When Su Chen and the others came over, Mr. Li was already eating his fifth bun. It was a bun as big as a fist!

Zhang Maolin also expressed his understanding, "The first time I ate this stuff, I was more exaggerated than you. It was as if it was poisonous. I couldn't stop eating it."

Li Wenkui was also curious.

This is ridiculous. It’s just a steamed bun. How can it be made so delicious?

The perfect combination of carbohydrates and elbow meat, every bite seems to be on the tip of your heart, crazily satisfying your body's desire for food.

"This bun must be on the menu of our hotel!"

Li Wenkui secretly made up his mind.

When he saw Su Chen and others coming in, he swallowed the last bite of the buns and called Su Chen to his seat.

"How are you? Are you nervous?"

Su Chen said with a smile, "Why should I be nervous? Why don't I just cook a meal? It's only about 20 dishes, no problem!"

Li Wenkui admired Su Chen's mentality very much and believed that what Su Chen said was true.

After all, when he went to the State Guesthouse to visit and study, he could fall asleep on the sofa in front of so many people. This kind of mentality would not be possible unless he was an absolute strong man.

"That's right." Li Wenkui followed the topic and said, "But having said that, although this kind of banquet is a great honor for the hotel, to put it bluntly, our kitchen staff will not have the chance to meet the guests during the entire banquet."

Su Chen took a sip of the porridge and felt that he had no appetite.

Li Wenkui calmly took the buns from Su Chen's plate and put them in his own bowl. "I looked at the schedule. It seems that we will start to eat at 11:30 noon, and the dishes will be served on time at 12 o'clock. Many reporters and TV stations have been invited to live broadcast this time. Boss Su, you have to perform well!"

Su Chen drank the last porridge in one gulp. "Live broadcast? How come I didn't know?"

Zhang Maolin touched the tip of his nose, a little embarrassed, "It's my fault! I'm afraid of putting too much pressure on you. Besides, the focus of live broadcast is also for gimmicks, which has little to do with our cooking! We are responsible for making the dishes well, and the rest is left to the organization!"

According to the original idea, the people who attended the banquet this time might be people with high status in various places.

But in fact, it was not until today that we found out that the participants were basically top people in charge of cooking and diet in various countries, and of course their status was also extremely high.

It's just that Maolin didn't tell Su Chen about this.

Because if it was the former, although they had a high status, they might just have the most intuitive feeling about food, that is, delicious or not.

But if it is the latter, it is not so simple.

They are really knowledgeable. For delicious food, you have to figure out how it is made and why it is so delicious.

If there is any flaw in the dish, it can be tasted immediately.

If Boss Su knew in advance, wouldn’t the psychological pressure be greater?

Su Chen did not blame Zhang Maolin, "Then you should have told me in advance."

Zhang Maolin laughed, "Okay, it's come to this, you don't have to care who eats, let's just cook the dishes!"

Su Chen muttered while smacking the tea eggs, "At least I will buy a new suit. What if I need to appear on camera!"

Li Wenkui suddenly stopped eating the buns.

Looking at Boss Su, his eyes seemed to ask: Are you serious?

After quickly finishing breakfast, Su Chen continued to return to the kitchen without stopping.

Next, it was time for him to perform!

Six hours before the banquet.

The ingredients that need to be prepared and processed in advance have basically been prepared now.

In addition, they are neatly arranged according to the classification of each dish.

Half a month ago, after an organizational meeting, it was decided that the order of serving dishes this time would not be based on the traditional banquet.

After all, it is a food exchange event. If it is strictly speaking, there are many things to pay attention to in the customization of the menu, such as appetizers, soups, beets, etc., but now there are not so many details after the dishes are made according to the province.

For example, there may be two or three dishes with pork belly as the main ingredient.

So it doesn’t matter what the order of serving is, the focus of the event is to taste.

Therefore, the final order of serving dishes is stipulated as: sorted by the first letter of the name of each province.

So, the first dish is Anhui cuisine!

Because it is Su Chen’s home court now, the others naturally have a little free time. Seeing Su Chen walk into the kitchen, several national chefs stopped their work and subconsciously gathered around.

Watching Su Chen cook has always been a favorite thing for everyone, not to mention this level of banquet dishes.

Seeing that everyone was watching, Su Chen began to popularize some knowledge intentionally or unintentionally.

"Hui cuisine mainly has three local flavors: southern Anhui, along the Yangtze River, and along the Huai River. Southern Anhui cuisine is the main representative of Anhui cuisine, and it mainly originated from the ancient Huizhou Prefecture."

Su Chen picked up the ingredients casually, "Hui cuisine is good at roasting and stewing, and pays attention to fire. The characteristics are that it is thick and oily, and it is good at maintaining the original flavor. It is stewed or cooked over low heat for a long time, so the soup is pure and the taste is mellow."

The top-quality pork belly is removed from the scraps and cut into squares.

If you look at it from the side, the height of each layer of this piece of pork belly is almost the same, whether it is the fat part or the lean part. This is the special pork belly from the meat industry!

In order to select such good meat, Fang Chang spent a lot of effort.

Before sending the meat, Fang Chang also talked to Su Chen privately.

He said that if this meat is calculated according to his cost and labor, if the price of ordinary pork belly is 15 yuan, this one must be sold for at least more than 60 yuan to make a profit.

In order to prevent Su Chen from not having enough, Fang Chang did a lot of selection. He directly put the excess meat on his own online store and put it up at 99 yuan per catty.

Unexpectedly, it was sold out immediately after it was put on the shelf.

At that time, Fang Chang said to Su Chen in the kitchen: There is really no shortage of rich people. As long as our goods are strong enough, they are willing to eat them at any price.

Su Chen agrees with this.

Some people can afford 100 catties of meat, while others can only afford 31 catties of meat. Everyone is willing to spend some money to eat better things within their own ability.

But no matter what, Su Chen is very satisfied with the quality of this meat.

All ten square pieces of pork belly were processed, each cut into a square with a length and width of 20 cm, and a meat fork was inserted flatly into the middle of the lean meat.

Then all the 20 pieces of meat were placed on a charcoal stove.

In order to prepare for this state banquet, Su Chen's kitchen really added a lot of new kitchen utensils.

"Where's the rice water?"

As soon as the question was asked, a young man immediately brought a basin of white water.

Soaking the meat in rice water can slightly remove the fishy smell, but the key is to let the rice fragrance penetrate into the meat.

This unique fragrance is a taste that cannot be simulated by any spices.

Maybe it’s not obvious during tasting, but isn’t that what good food is?

The basic skills are accumulated bit by bit, and finally a unique delicious taste is formed.

The pork belly is grilled over charcoal fire until the charred skin begins to bubble, then it is taken off, immersed in rice washing water, and an alarm is set for fifteen minutes.

When the time is up, Su Chen will only ask people to scrape off the burnt skin on the surface of the pork belly, and then wash the meat clean with water.

Then twenty pieces of meat were put into five woks.

"I hope the guests who came today have good stomachs."

Lu Yongliang asked curiously, "What do you mean?"

Su Chen shook his head, "Under normal circumstances, each person should only be given a small piece of this dish. Now I have prepared so many to prevent them from wanting to eat more. This is the first dish. Don't worry. I’m full of food.”

Put the meat into the wok, add the meat broth prepared in advance, bring to a boil over high heat and skim off the foam.

"Spice bag."

Su Chen only needed to speak, and someone would hand over the things he had prepared according to the task list.

This is a spice bag wrapped in a cage cloth. It contains star anise, fennel, and Sichuan peppercorns in strict accordance with the proportions given by Su Chen.

Throw the ingredient package into the pot, and at the same time put the previously prepared onions, loosened ginger, and refined salt into the pot. Su Chen very carefully turned the heat to low to keep the broth in the pot. When it was almost boiling but not boiling, the pot was covered with a lid.

Liu Abao blew a rainbow fart several times when he opened his mouth. However, there were too many people here, and he was too embarrassed to say the phrase "amazing skill" after holding it in his stomach for a long time.

"You can prepare additional materials."

One of Cui Yu's disciples brought a pot and said, "It's ready. Can you take a look?"

Su Chen used long chopsticks to pick at the ingredients in the pot.

Very well done.

At the bottom of the pot is mashed rice rice and a mixture of black tea leaves and brown sugar.

There is a wire grate on top.

This is what you will need later in this recipe.

Su Chen nodded and continued to prepare the next dish according to the preparation time.

Six hours later.

Deliciously come to the company, first floor.

Li Wenkui's service team stood in two rows in uniform uniforms, and three minibuses were parked at the door.

The first person to get out of the car was a middle-aged man wearing a black administrative jacket. Among the crowd, Zhang Maolin's mouth trembled slightly.

If it hadn't been for today's event, my ancestors might not have been able to meet such a person!

After this guy got off the bus, the passengers behind him started getting off one after another.

From the moment the minibus stopped until the guests got off the bus, the flashing lights on both sides of the red carpet never stopped!

However, the subsequent passengers had different skin tones and hair colors, and each distinguished guest was accompanied by a translator holding a notebook and briefcase.

Under the guidance of Li Wenkui's team, the group quickly took the elevator to the banquet hall and began to take their seats.

If Su Chen were here, he would definitely be glad that he accepted Zhang Maolin's plan and borrowed the service team of the State Guesthouse. In this scene, the employees of Delicious Food really couldn't hold it in!

Qin Feng, the chief director of this official TV live broadcast.

He stayed in the seat reserved for media reporters in the banquet hall, watching the pictures on the monitor and observing the dynamics in the live broadcast room.

"Pay attention to the smooth flow of the line and ensure that guests are seated immediately! Each unit will check the aircraft position one last time, so as not to affect the guests' dining, and ensure that every guest's position can be photographed!"

The on-site staff did not need to enter the scene. They stood far away and used a remote control to control it a few times. After replying that there was no problem, Qin Feng nodded with confidence.

But there was something he didn't understand.

Although the previous campaign was pretty good, why were there more than one million viewers?

And it was still noon.

You know, in the past, no matter what program it was, as long as it was an official live broadcast, it rarely exceeded 100,000 people. After all, the characteristic of official live broadcasts is that they are very formal and there is almost no humor.

Very few people can watch this kind of live broadcast for a long time.

‘Maybe there will be fewer people later. ’

Qin Feng thought to himself, then turned to look at the young woman beside him, "Is there any problem with you?"

The girl took a deep breath and closed her eyes slightly, as if she was looking for a state.

Three seconds later, she opened her eyes and nodded firmly, "No problem."

Qin Feng hummed, "I press this button, and what you say will appear in the live broadcast room, so let's get started."

The girl didn't speak this time, just nodded vigorously, and took another deep breath as she watched Qin Feng press the button.

"Hello, audience friends, what you are seeing now is the Global Food Exchange Conference event hosted by Meililai Catering Company. The people who are currently entering are..."

Ling Shuyu spoke calmly and clearly, without even looking at the manuscript he had prepared in his hand.

She worked hard to gather all the pictures in front of her into PPTs one by one.

Trying to comfort myself.

take it easy.

This is no different from my mother giving a PPT presentation in the conference room! (End of chapter)