Food Customizer

After Ling Shuyu introduced the guests, the bigwigs exchanged a few simple greetings and the banquet officially began!

"I believe that everyone has already known all the dishes today on Weibo, Douyin and other channels before watching the live broadcast."

"Now it is a famous dish from Anhui Province: Yunwu meat."

"This dish has a dark yellow skin, a slightly reddish glow, and a strong tea aroma when you get close to it. It tastes crispy and delicious, fat but not greasy. Because the smoke is like clouds when it is made, it is called Yunwu meat."

Following Ling Shuyu's introduction, the director zoomed in directly to the small round plate in front of the guests' tables.

On the round plate, there is a green coriander leaf, and in the middle is a piece of pork belly with a length and width of 2 cm.

At first glance, the surface of the meat is indeed as Ling Shuyu said, with a dark yellow skin and bright red, but what makes many viewers curious is that the surface of the meat looks almost dry, because the so-called bright red is all the color of the soup poured on the surface.

Since the meat is not very moist, how can it be so tender and delicious?

These two performances are a bit contradictory?

Fortunately, the live broadcast did not start at this time.

To be precise, in order to fully promote this food exchange event, in fact, in the back kitchen on the 19th floor, when Su Chen started working early in the morning, someone was already broadcasting live.

It’s just that there were not many viewers at that time.

Moreover, the preparation stage of the dishes is a bit boring. Even if there are a few viewers, they will not stay for too long. Instead, the final cooking stage of the dishes is worth watching.

Although there are not many, there are still some. Those who can persist in watching the whole morning are almost all industry insiders. Watching the back kitchen live broadcast is not only to understand the production of the state banquet, but more to see what level of cooking skills this legendary only second-level member in the country has reached?

Seeing that some comments in the live broadcast room were quite puzzled, those who watched the entire back kitchen live broadcast immediately felt superior.

"You don't know yet? This dish should be roasted on the fire first, then stewed in the soup, stewed for five hours, and then put on the mixture of rice crust, tea leaves, and brown sugar, and then roasted on the fire until the smoke billows away from the fire, and then wait until the smoke dissipates, then pour soy sauce, vinegar and sesame oil, so that you can see it now."

"Fuck, why do you feel that what you said is so complicated, how did the buddy upstairs know?"

"Don't say it! I stared at the stew pot for five hours!"

"I also watched the live broadcast, and I admired Boss Su at that time, This skill is really not something that ordinary people can have. The beginning is fine, but the last step of smoking meat is really awesome! I suggest that you all watch the recorded content after the live broadcast! "

"What's the point? Just listening to this, it feels like I can do it casually at home?"

Faced with the doubts of some netizens, those industry insiders who watched the entire live broadcast were too lazy to type on the keyboard. They almost squinted their eyes and continued to watch the live broadcast room of the guests here. At the same time, they unconsciously remembered the scenes that happened in front of them in the morning.

A few hours ago.

When the twenty large pieces of pork belly were stewed for five hours, Su Chen took out all the meat.

At this time, there was no need to poke the meat with chopsticks to test the maturity of the meat. Just looking at the trembling appearance of the meat, you can imagine that it has definitely reached the point of being extremely soft and rotten!

When stewing the meat, meat broth is used, and the spice bag contains only various spices commonly used for stewing meat. Because no sugar color and soy sauce are added, the meat out of the pot presents its most essential color after maturity.

The kitchen helpers had already prepared five large iron pots.

The same mixture was placed at the bottom of each pot: rice crust, tea leaves, and brown sugar.

The meat was placed skin-side up on the iron grate above the mixture, and then the pot lid was closed and the wok was placed on a high fire.

After about twenty minutes, the kitchen where the iron pots were placed began to emit thick smoke, and the range hood was a little powerless.

If it hadn't been known in advance, outsiders would have thought that something was on fire when they saw this scene!

In fact, after the tea leaves and brown sugar in the pot were mixed together, they reached a temperature that was about to burn, but not enough to burn!

Thick smoke came out, Su Chen turned off the fire and let it stand, waiting for the thick smoke in the pot to dissipate.

Because the pot was covered, this process took another half an hour. After opening the pot lid again, it seemed as if nothing had happened inside.

Only the original pork belly turned dark yellow under the effect of smoke and fire. At the same time, the skin that was originally shiny and trembling became less moist and slightly wrinkled.

Su Chen cut the large piece of meat into small pieces of two centimeters in length and width. The kitchen assistants were responsible for placing the small pieces of meat on a round plate and garnishing them with a small coriander leaf.

Then the dishes were served. Su Chen poured the sauce that had been prepared, which was a mixture of soy sauce, vinegar and sesame oil, on the surface of each piece of meat that was about to be served, and the rest of the meat was put back into the smoker to keep warm.

When this dish was finished, Lu Yongliang said from the bottom of his heart: "It's a Kung Fu dish! The temperature of smoking meat alone is not something that ordinary people can control. Only those who often cook this dish can control the temperature so exquisitely."

Cui Yufen was deeply impressed, "The higher the heat, the aroma of tea and brown sugar will not be the same, but the smell of burnt. If the heat is lower, the brown sugar will begin to melt and mix with other things, and the taste will begin to taste bitter. This The dish is really great! ”

It was after listening to these two comments that the industry insiders who had watched the whole process in the live broadcast room understood the key to this dish.

It’s not about slow stewing, or subtle seasoning, but it’s about the last step, bacon!

This step is the time to test your fire skills.

Anyone who has eaten bacon knows that a piece of meat that has been stewed until tender can be smoked for nearly half an hour in the huge smoky smoke. The gold content of this piece of meat is How high is it?

When the pieces of Yunwu meat appeared in front of the guests in the hall, the guests who came here today looked at the small piece of meat in front of them curiously.

The people who can come here are all people who have a deep research on eating, and they don't think there is anything wrong just because there is only a small piece of meat.

After all, they had to taste at least twenty-eight dishes today. Even if each dish only had such a small bite, it would still be a lot to eat in total.

Several guests used the forks in their hands to lightly poke the small piece of meat. Unexpectedly, the seemingly tight-skinned piece of meat was easily poked in with the fork.

Everyone went in.

Several people took advantage of the situation and put the piece of meat into their mouths.

The leader from China was not in a hurry to eat. He watched everyone start eating and no one seemed to have any strange expressions. Then he picked up the piece of meat in front of him and put it in his mouth.

"Um?"

As soon as he entered the room, his face became solemn.

Crisp!

It feels really crispy when you first enter the mouth. It has the texture that the meat has been fried, but it is obvious that the pork belly has not been fried, because it tastes even less fat than most meats. a lot of!

Along with chewing again and again.

The expression on this man's face gradually became more exciting.

Crispy is just the appearance of Yunwu Meat used to confuse humans. As long as you are willing to understand it deeply and chew more, you will find that the real taste of this piece of meat is soft, waxy, rotten, and melts in your mouth!

The pork belly, which is three fat and three thin, does not taste fatty by itself, and I don’t know what kind of processing it has undergone. Now it actually tastes like braised pork!

No!

Much more delicious than braised pork!

The cloud meat tasted like there was no extra soup. Just when he was about to feel it carefully, he suddenly found that there was nothing in his mouth.

‘Did I eat a little too fast? ’

The leader shook his head slightly and sneered, waving his left hand slightly at the table. The staff on the side immediately understood, "Wait a moment."

As she turned around and walked towards the food delivery elevator, the headset also said, "A portion of Yunwu Pork."

When the waiter walked to the elevator entrance, he was stunned to find that

"Why are you all here?"

There are no more or less leaders here today, exactly thirty, and there are no more or less colleagues queuing at the elevator entrance now, exactly thirty!

The girl in front of me glanced at the banquet hall inside with vigilance, "The old gentleman I served has almost lost his teeth. This piece of meat tastes so unambiguous! He ate it after just two squeaks. He stood upright. Thumbs up, tell me, Wan Rui, I’m here to serve you.”

The girl in the middle also sighed, "Don't talk about it. The leader I work for keeps saying Tititi, Wan Ruinaisi. I thought about it for a long time but didn't understand what it meant. He meant that this meat has The taste of tea! I’m so excited, foreigners really love the taste of our tea!”

Fortunately, this location is quite far away from the banquet hall, so their low-pitched conversations will not be transmitted inside.

The girls chatted a few words while waiting for the food. After a while, the elevator door opened, and Bai Xiaobo stood inside wearing a pure white chef uniform, "Sisters!"

He grinned, trying to leave a better impression on the ladies from the service team of the State Guesthouse, "My boss said, these are all the stocks, and everyone can still eat four yuan! I will put them all here." , you will have to wait later.”

The girls entered the venue in a very neat line carrying the new pieces of meat.

The first girl just put down her plate, glanced at the guests' movements, and immediately turned around and walked outside again.

The audience in the live broadcast room suddenly became confused when they saw this scene.

"No. This is a very high-level banquet after all. Why does it seem so noisy right now?"

"It's a bit noisy. There are too many waiters serving dishes, right? And why do these people keep walking back and forth without stopping? Director, please cut the scene. I want to see what's going on with that meat. !”

"Damn it! Did you see that brown-skinned foreigner? I just stared at her, how can a woman be so good at eating? This is the fifth piece! Others seem to be eating the third piece!"

"Ahem. In fact, under normal circumstances, this kind of banquet will not be so chaotic. Because generally speaking, after the guests have eaten a dish, they will slow down a little and the waiters will act in an orderly manner. , what happened today?”

Not to mention that the audience felt confused.

At this moment, even the girls in the State Guesthouse were confused.

"Ouch! Slow down, you stepped on me!"

"Watch it! Hey, hey, hey, it's the last portion. What about you? My guest still wants to eat!"

"Your guest is a guest, but mine is not? I came here first!"

There is a specially opened position in the stairwell, where a simple operating table and an incubator are placed. At this time, the meat has no chance to enter the incubator, so it was snatched up by everyone.

The key is that the girls snatched the dishes, and they couldn't eat them themselves!

All of them are for the guests inside.

In a blink of an eye, this dish was completely wiped out.

The guests at the scene never stopped eating, and they whispered from time to time, but they didn't have time to talk, just raised their thumbs and made a satisfied expression.

Until a girl went out for a walk and came back empty-handed, the guest wearing a headscarf asked strangely, "Can I have another portion?"

After the girl understood what the guest meant through the translator, her face was very embarrassed.

To be honest, she has been working in the State Guesthouse for three or four years, and has hosted hundreds of banquets of all sizes. It can be said that she has seen all kinds of accidents and emergencies.

But she has never seen this situation!

There is not enough food!

Fortunately, with many years of work experience, the girl reacted very quickly. She smiled professionally and bowed slightly to the guests, "The tasting of this dish has ended. Please look forward to the next dish."

The chaos on the scene was also completely beyond the expectations of the director.

The director made a gesture to Ling Shuyu beside him.

At the same time, he pushed a button in front of him. Ling Shuyu just opened his mouth and his face was extremely surprised.

Because

Her voice no longer appeared only in the live broadcast room, but directly on the scene.

Fortunately, Ling Shuyu was in a good mood, and her voice did not appear disordered at all.

"The dish you are going to taste next is a famous dish from Beijing, Beijing roast duck!"

"I believe everyone is familiar with this dish. As a world-famous dish, our ingredients come from local stuffed ducks raised in Beijing."

"The breeding method of Beijing stuffed ducks is very special. It only takes more than three months from hatching ducklings to roasting them."

"Due to its unique breeding method, the meat of stuffed ducks is very tender. There are many ways to eat traditional Beijing roast ducks. A duck can be roasted, boiled in soup, stewed with four treasures, fried liver, fried intestines, etc. Today, we will only taste roast ducks."

As soon as Ling Shuyu finished speaking, the waiters appeared at the door of the banquet hall with small wooden boxes.

As the camera zoomed in, the audience watching the live broadcast were all stunned.

Why was a fully enclosed wooden box served instead of the roast duck?

Is this also a part of roast duck?

As for the many ways to eat roast duck that Ling Shuyu just mentioned, even the nearly one million foodies in the live broadcast room don’t know much about it. Many people only know that when eating roast duck, in addition to duck meat, the restaurant will also serve a soup made with duck bones.

But they don’t know that duck offal is also a good thing!

However, considering the guests’ habits, Su Chen did not include the method of making duck offal in the roast duck.

As the service staff entered.

In front of each guest, the wooden box was placed.

On the front of the box is an ancient Chinese lock, with the key inserted on it, and some quaint patterns and designs are carved on the outside, which looks retro and a bit noble.

The leader of China is still reluctant to part with the cloud meat just now, but it is not convenient for him to say anything on this occasion.

At this moment, looking at the Beijing roast duck in front of him.

To be honest, the leader’s expectations for this dish are very high. After all, the status of Beijing is very special, and it is also nicknamed "food desert" by netizens.

If this activity can bring some benefits to the capital, then the activity itself will be very meaningful!

The leader gently turned the copper key.

The lock clicked and opened! (End of this chapter)