Food Customizer

In fact, Su Chen was also confused about Chongqing cuisine and Sichuan cuisine for a long time.

After reading and studying the history of food, he finally understood.

"If Chongqing cuisine is to be inherited, it actually belongs to Sichuan cuisine. But it changed after it became a municipality."

Su Chen said slowly, and the people on the scene listened very seriously.

Especially Wang Zhijun, and his disciples.

The Sichuan and Chongqing cuisines have been debated for a long time. Even Wang Zhijun sometimes met the president of the cooking association of Chongqing when he went to Beijing for a meeting. The two of them were so enemies that they always had to quarrel and then let others persuade them to stop.

Although Su Chen has no actual power and status in the association now, he is the only second-level member in the country after all. In addition, he is proficient in the preparation of major cuisines in the country and is almost recognized as the first person in major cuisines. So what Su Chen said now must have some weight.

When Wang Zhijun heard Su Chen say that Chongqing cuisine belongs to the Sichuan cuisine branch in terms of inheritance, his face suddenly became proud.

I thought that next time I meet the president of Yu City, I will directly tell him that the second-level members say that you are my branch, so why are you still talking here?

[Remember the domain name of this site, Taiwan Novel Network → 𝓉𝓌𝓀𝒶𝓃.𝒸ℴ𝓂]

That authority, quack!

"After that, Yu cuisine began to change. If Sichuan cuisine is an ancient food that has been passed down, then Yu cuisine is like a collection of delicacies in the new era. Sichuan cuisine satisfies the ultimate pursuit of human deliciousness, so Yu cuisine is pursuing a new experience for human taste buds!"

Su Chen's words were confusing, but everyone present basically understood.

Although Yu cuisine is a branch of Sichuan cuisine, it has formed a different style from Sichuan cuisine in terms of production process and seasoning.

In addition, Yu cuisine has done very well in terms of innovation. In recent years, it has continuously launched various innovative dishes, which are deeply loved by tourists from all over the country.

"This dish of camphor tea duck is a typical postmodern Chongqing cuisine. At first, this dish was indeed included in the Sichuan cuisine, and the most famous one was the camphor tea duck in Chengdu. But later in the 1960s, chefs in Chongqing City reformed and innovated this dish."

"The original Sichuan cuisine method focused more on pickling and seasoning. On the contrary, the camphor tea duck after the reform of Chongqing cuisine has remained basically unchanged, but the cooking method focuses more on the [smoking] process."

Su Chen said this, and the Sichuan cuisine disciples tried hard to recall the production process of this dish.

Because they were too busy these two days, each of them was only responsible for a certain process of a certain dish, and most of the time they could only take time to see how Su Chen cooked when they were not too busy.

So this camphor tea duck, not everyone has watched it, but it is a dish that everyone is very impressed with!

Because camphor tea duck is one of the few dishes in this banquet that needs to be prepared one day in advance!

At this time, a young man raised his hand, "It seems to be true, but we also spent a lot of effort when marinating this duck."

Eighteen hours ago, he was responsible for the initial processing of this duck.

The first thing is to clean the duck, and even use tweezers to pluck the small hairs on the surface of the duck skin. Although Su Chen did the subsequent work, the young man also watched the whole process.

He took out his mobile phone and looked at Su Chen tentatively, "Boss Su, I'll record a video, okay."

Su Chen looked at the clock on the wall. The camphor tea duck had just been served, and there was still some time before the next dish. He nodded and said, "Watch it! I'll call you when the time is up."

Wang Zhijun and several old guys also hurriedly gathered around, a group of people crowded their heads together, and watched the small mobile phone screen.

Li Wenkui stood in the back and felt dizzy.

Isn't this the back kitchen?

Why is it so academic?

Forget it, if you don't eat the remaining camphor tea duck, I will!

A big mouthful of duck meat was stuffed into the mouth, and the skin was only dipped in a small drop of sesame oil, and the rich fragrance came into the mouth.

However, the taste of sesame oil did not affect the taste of the duck meat itself. It seemed that its existence was to open the taste buds first. Just when the taste buds were ready to welcome the taste of sesame oil, the camphor tea duck that followed closely began to exert its power!

The aroma of fried food and smoked meat came like a storm at the moment of chewing.

With each chew, the initial 12-hour marinating process began to work. The slightly spicy mixture of pepper and pepper in the meat was matched with the smell of burning camphor trees and scented tea when smoking meat.

Li Wenkui smacked his lips carefully a few times and exhaled the air in his mouth through his nasal cavity.

He had to do this to seriously feel what the two flavors were.

‘The taste of wood? The taste of pine and cypress? ’

When he looked down at the uneaten camphor tea duck on the plate, Li Wenkui's eyes rolled around, and he didn't know what he was thinking.

Over there, a group of people gathered together, watching the video on their phones.

"Oh my god! How did Boss Su practice his knife skills? I feel like he can't have such skills if he doesn't kill three or five ducks every day?"

"I seriously suspect that Boss Su studied veterinary medicine in college, how can he know the body structure of animals so well?"

"Oh my god! I was really surprised by the hand stuffing the seasoning from the back! This is the only way to maximize the effect of the seasoning in the duck's stomach, right?"

No wonder the onlookers felt incredible.

When the mobile phone screen appeared in the live broadcast room, the hundreds of thousands of people watching the live broadcast from the kitchen were a little shocked!

That is

After the young man washed the duck clean, Su Chen appeared on the screen.

Holding a kitchen knife in his right hand, he seemingly casually made an opening on the neck close to the duck's back, about an inch long.

My fingers reached in through this opening and started to dig and pull!

The soft throat and guts inside were pulled out, and the appearance was extremely complete!

Then Su Chen made another horizontal cut on the duck's back from the end of the tail. This time the cut was about two inches long.

His right hand reached in from here, and after a few fiddles, he dug out almost all the internal organs at once!

Hold the duck and rinse the knife edge on its back against the faucet several times until the rinsing water is clear of debris, then put it aside to dry.

If nothing else, the way to deal with this slaughtered duck seems to involve a lot of procedures, but in the video, Su Chen processed one in just over thirty seconds.

No wonder the onlookers’ chefs screamed in shock one after another!

With this craft, you can make a lot of money by slaughtering ducks at the market, right?

The young man holding the mobile phone fast-forwarded the video a lot and came directly to the next production process - pickling.

"Look carefully, I really can't tell anything about this step." The young man said helplessly after fast forwarding.

Lu Yongliang and the other national chefs suddenly squinted their eyes and became serious.

Is this going to cause problems for us on site?

The only parts captured in the video were Su Chen's hands.

Those nimble hands pinched handfuls of the mixed condiments in the bowl and followed the incision on the back deep into the belly of the duck, seemingly making a smearing motion.

Lu Yongliang said immediately, "You can tell at a glance that the seasoning is large Sichuan peppercorns, refined salt, and a little pepper noodles mixed well. It's not difficult."

Seeing that Lu Yongliang had taken the lead, Wang Zhijun jumped up and down anxiously.

But Cui Yu was extraordinarily calm, "What's so good about a condiment? Why don't you talk about Ren Xiaosu's technique?"

Seeing Lu Yongliang blushing because he was choking, Cui Yufen continued with satisfaction, "Because the water has dried, if you want to apply it evenly, you have to rub it hard after putting your fingers in! But don't use too much force, as it will easily break the inside of the skin. The surface of the cavity. In addition, you can't see it with your eyes, so you can only figure out the strength by yourself. You all should learn from it. "

It seems to be a very simple action: pinch the condiments and stuff them into the belly of the duck, and then spread them evenly on the surface of the belly.

But after Cui Yufen explained it like this, the young disciples present realized how difficult it was to perform this seemingly simple action.

The admiration for Su Chen in my heart couldn't help but grow a little more.

After smearing several ducks in succession, mix the prepared cooking wine and glutinous rice wine and spread it on the surface of the duck skin.

Only then did Li Wenkui realize. No wonder it had a strange aroma when he tasted it. It turned out to be the fermented glutinous rice wine!

After all the seasonings were applied inside and outside, the ducks were put into the basin one by one and began to marinate for twelve hours.

The video ends abruptly here.

The young man put away his phone with some regret, "I know how to pickle it like this, but seriously, this duck tastes so good after it's marinated!"

When he said this, the young man closed his eyes, and his face was full of an expression of enjoyment, as if he had eaten a duck in the memory, "Just marinated for twelve hours, I almost... My mouth is watering, I’m so little smelly, tsk tsk tsk!”

He thought he would enjoy everyone's envious looks and compliments, but he didn't expect that as soon as he finished speaking, one of his senior brothers sneered.

"Haha, aren't you going to be mad to death after watching this video of mine?"

This senior brother directly took out his folding screen mobile phone. After unfolding it, the screen size was doubled, which looked much more comfortable.

"Don't forget, I'm in charge of smoking the duck! If this duck is to be delicious, it has to be smoked, okay? Let me show you, haha."

After saying that, the senior brother directly slapped back the hand that the junior brother extended, "Just watch, don't touch my phone!"

The video starts playing.

For this duck dish, they have been marinated with Sichuan peppercorns, refined salt and other condiments for twelve hours!

Both the epidermis and the water inside the abdominal cavity have dried, and the epidermis looks slightly wrinkled.

Su Chen in the video at this moment brought a wooden basin from nowhere!

The key is that the things placed in the basin are confusing. It looks like a pile of black and gray mixed together, which is not a very good thing.

The senior brother smiled and said, "This is a good stuff I mixed according to the recipe given by Boss Su!"

The junior brother couldn't wait to ask, "What is it?"

The senior brother looked at him angrily and said, "There are scented tea, sawdust noodles, pine and cypress branches, and camphor leaves here."

While talking, Su Chen in the video had already placed a piece of red charcoal on top of the mixture in the tub.

The current structure of the wooden basin is like this: a wooden basin with an earthen bowl inside. In the bowl is the mixture and red-hot charcoal. Then Su Chen puts a piece of wire grate on top, and the surface has just lost moisture. The marinated duck is now placed on the iron grate.

He brought another big basin and turned it over to catch the duck!

Not long after, I could only see the smoke rising from the wooden basin. The smoke first floated into the bowl. When the inverted bowl could no longer hold the smoke, it began to spread out from the gap between the bowl and the iron grate.

"That's it, first ten minutes, then change the fuel and then smoke for seven minutes, then change and smoke for five minutes, hehe!"

The senior brother pulled the progress bar directly to the last step.

The duck skin, which originally looked a little wrinkled, was now a deep yellow color due to the smoke.

Should I say it or not?

The duck at this time does not look that good, and it does not give people a delicious feeling.

On the contrary, Li Wenkui, who had been eating duck over there, suddenly understood.

'No wonder it tastes so complex and fragrant.'

It smells like tea leaves, pine cypress, camphor leaves, and that weird sawdust smell.

That’s how it came about.

Logically speaking, these flavors should not exist in food. They are the flavors of various vegetation in nature, but when these flavors are combined and blended into the duck, they actually become another compound aroma.

magic!

The dark yellow duck is put into a large steaming bowl and steamed directly. This step still takes a long time, and it takes a full three hours to steam over high heat!

After going through the three processes of pickling, smoking, and steaming, until the ducks are cooled, the scene that happened just now is when they are served. All the ducks have to go into the oil pan and go through the [frying] process.

After watching the video of just a few minutes, the chef at the scene was filled with tears.

From the initial processing of the duck to the four steps, it takes more than sixteen hours in total to make a "Camphora Tea Fat Duck"!

The viewers who learned about this scene through the live broadcast also felt very happy at this moment.

"I apologize for Chongqing cuisine. If the restaurant has this dish, I will definitely order it when I go to the mountain city in the future!"

"Who said that mountain towns only serve grilled fish? From now on, this camphor tea fat duck will be synonymous with our mountain town!"

"That's awesome. If anyone makes such a duck for me, can I marry him right there?"

Otherwise, the best way to catch a person is to catch a person's stomach.

Perhaps such exquisite and delicious human delicacies do not capture people's stomachs and taste buds, but can reflect their love for their significant other.

The duck, which was originally dark yellow and wrinkled, became plump again after being steamed. After being fried, it showed the most attractive color of meat: golden red!

Everyone was still immersed in the excitement brought about by the video just now, and Su Chen clapped his hands vigorously.

"Okay, it's almost time, let's prepare the next dish!"

The provinces and cities of ABC are all over when F appears.

Everyone's eyes dried in unison, and everyone turned their attention to the bowl that was still clattering on the other side.

If the Beijing roast duck is famous all over the world, and if the boiled cabbage is famous all over the country, then this dish from the province starting with F can be said to be synonymous with luxury and high-end!

Even if you want to eat such an authentic dish in the birthplace of this dish, you have to search for a long time, and the cooking technique and time-consuming of this dish are the most complicated among the twenty-eight dishes!

Su Chen led a group of people to the steaming bowl and took a deep breath.

Just as he was about to open the lid, his outstretched hand was interrupted by a voice coming from the door.

"Boss Su, it's not good!"

"Some of the guests started making trouble! They said you cooked too little food and couldn't get enough to eat every time!"

"If you say you disrespect them, everyone wants to see you!"

Su Chen stopped what he was doing and turned his head to look at Zhang Li at the door.

What the hell? (End of chapter)