Food Customizer

The people in the banquet hall no longer had the noise and bustle just now, and almost everyone was doing the same thing.

Bury your head and eat like crazy!

The various ingredients in the ceramic bowl are matched with the soup inside, and the various ingredients are placed on two small plates.

Each ingredient exudes its own unique flavor, but it is also tainted with the flavor of some other ingredients. The combined meat fragrance is simply an unprecedented taste experience!

As the saying goes, what makes a chef happiest?

That is that the food he makes is loved by everyone.

When Su Chen returned to the kitchen, all the kitchen helpers who had just watched the live broadcast in the banquet hall looked at him at the same time, clapping their hands vigorously, and began to cheer for Su Chen.

"Boss, what you said is great! Why should we always linger on the previous dishes? Maybe the anticipation of the next dish is the best!"

Taiwan Novel Network→𝙩𝙬𝙠𝙖𝙣.𝙘𝙤𝙢

"No problem, Buddha Jumps Over the Wall interprets the essence of this sentence. Look at the way everyone eats, haha!"

Su Chen took a deep breath and returned to his workbench.

Perhaps, in the eyes of outsiders.

That is a bowl of soup and two plates of ingredients.

But only those who have personally experienced this production and the kitchen helpers know how much energy this dish consumes.

In fact, if he could do it again, Su Chen would refuse to make this kind of dish.

Eighteen hours ago.

The ingredients for other dishes have not yet been processed, but the ingredients for Buddha Jumps Over the Wall have already begun to be prepared.

The first thing to prepare is shark fin!

"Boss Su, I'll do this little job." One of Lu Yongliang's disciples ran to Su Chen and watched him trimming the edges of the shark fins.

Su Chen shook his head, "You'll do it later, I have to do this myself."

The trimmed shark fins were put into the boiling water pot and slowly cooked over low heat. This time, the control of the heat really opened everyone's eyes.

The boiling water in the pot maintained a boiling, but not too boiling state.

This is a very mysterious feeling. Only those who have been immersed in the kitchen for many years can feel the value of the heat here.

With Liu Abao's "magical skills" one after another, the shark fins were boiled in boiling water for a full half an hour!

During this half an hour, Su Chen did not leave the pot.

Even so, such a laborious step was just to wash the mud and sand off the shark fins. The cleaned shark fins were put back into the pot and kept in the same state for six hours.

During these six hours, someone must stay by the pot. Once the boiling state of the water in the pot changes, it must be reported to Su Chen immediately to adjust the heat in time.

After six hours, the cooked shark fins are soaked in clean water for 12 hours, and then boiled in boiling water for two hours. After that, the fish bones are removed and placed in rows on the bamboo grates. A bamboo grates is also used to cover the shark fins to prevent the fin needles from being scattered during cooking.

Then add scallions and ginger and cook for ten minutes. After taking them out, add fat and steam for two hours.

In this way, the shark fins are processed.

A dish of Buddha Jumps Over the Wall has dozens of ingredients, and it takes more than 20 hours to process only one of the ingredients.

After boiling in boiling water for six hours, Su Chen began to process the fish lips.

Similarly, fish lips should be boiled for half an hour to wash away the mud and sand, then boiled for two hours and soaked in clean water for six hours, deboned and cut into pieces of one and a half inches wide and two inches long, add onions and ginger and boil for ten minutes before use.

Light abalone is a more precious ingredient here. When selecting, it was directly airlifted from Hu Jian. Each one is soft, golden in color and looks translucent, and even the weight is almost the same: six coins.

Light abalone should also be boiled in boiling water for two hours, then put into a bowl, add fat, cooking wine, and chicken soup.

Unlike shark fins and fish lips, the main method of making abalone is steaming!

The bowl should be placed in a steamer and steamed on high heat for six hours, then the abalone is cut into cross-shaped pieces, and the original juice left over from the steaming is added and steamed for another hour.

Even sea cucumbers, fish maws, various tendons, winter bamboo shoots and the like.

Almost every ingredient is cooked in this way, either steamed or boiled, and the seasonings added during the cooking process are very limited, basically only seasonings such as onions and ginger are used to remove the fishy smell and enhance the fragrance.

For this dish, many people did not sleep well at that time. Sometimes a certain ingredient needs to be steamed continuously for too long, and the kitchen assistants have to take turns to watch each other.

Until all the ingredients are processed.

It's time for Su Chen to start!

The Shaoxing wine jar is washed clean, first boiled on the fire with clean water, and then the water is poured out, which is mainly to prevent the jar from breaking.

When Su Chen started to make it, everyone came to watch, whether they were resting or busy.

After adding lard to the hot jar and continuing to heat it, a small bamboo sieve should be added to the bottom, which is mainly to prevent ingredients such as shark fins from being burned by the bottom fire.

After that, the ingredients were put in one by one.

"Is this dish worth it?"

After seeing Su Chen's actions, a young kitchen assistant asked a soul-searching question.

Su Chen just smiled.

Indeed, any one of the ingredients here is enough to become a delicious dish, but now they are just put in a jar.

It's quite a bit like a big pot stew in Jin Province.

It doesn't matter what the ingredients are, just add them to the pot. The condiments are onion, ginger, garlic, soy sauce, light soy sauce and salt.

Not to mention, the big pot stew is really delicious when cooked.

“As long as it tastes good, it’s worth it!”

Su Chen's answer also perfectly explained what it means to be a real foodie.

Before the ingredients are put into the jar, there is one final process that needs to be carried out. This is also the process that truly reflects whether the dish of "Buddha Jumps Over the Wall" is good enough.

Add lard to the pot and heat it up. Chicken pieces, duck pieces, tripe pieces, chicken gizzards, pig's trotter tips, and lamb knuckles are first boiled in boiling water. After removing the blood, put them into the oil pan and stir-fry with green onion and ginger. few times!

Then add abalone, soy sauce, memories, cinnamon, and cooking wine and continue stir-frying!

Su Chen's movements can only be described as smooth and flowing.

What just confused some of the little chefs was that they found that Su Chen rarely used the action of turning the pot when frying. Most of the time, he pushed and pulled with a spoon.

After stir-frying for a while, add a little water and cover the pot and start to simmer.

After half an hour, pour everything in the pot into the Shaojiu jar.

Add ham and scallops to the shark's fin, clamp it with a bamboo grate and tie it tightly with twine. Su Chen did not forget to remind him.

"Many people can't tie this thing well. After cooking it for a long time, the shark fins fall apart."

That would be really embarrassing.

The Shaoxing wine jar must also be covered with lotus leaves and a small bowl placed on top to prevent the smell from stale!

Different from other dishes, the cooking of Fo Tiao Qiang requires the use of charcoal fire, that is, charcoal fire.

And the charcoal stove cannot see open flames, and can only be roasted slowly with reddish charcoal.

Seeing the curiosity on the faces of the little guys, Su Chen thought he was very humorous and made a joke: "It will easily explode when the fire gets too hot."

Actually, not funny.

After feeling the awkwardness of the atmosphere, Su Chen also explained a few key things to note and left in a hurry.

After another two hours of slow simmering on the charcoal fire, the mushrooms, bamboo shoots, sea cucumbers, fish lips, radish balls, eggs, and fish maw were put into the pot one after another. After adding the chicken stock and Ajinomoto, mix thoroughly, and pour them all into the sauce. In the wine jar.

It wasn't until after 11 o'clock in the morning that Su Chen completed this step.

After another hour of slow simmering, it was the scene where the lid was opened and the dishes were served.

The reason why Su Chen went to the banquet hall a little late was mainly to explain the follow-up work in the kitchen.

For the dish of Buddha Jumping Over the Wall, in order to eat it seriously, you still need to pour out half of the various ingredients in the altar, and then use an iron hook to hook the shark fin out of the bamboo grate and cut the twine.

The first plate brought to the banquet hall was filled with shark's fin, ham, and scallops.

This dish can be said to be eating shark's fin. After all, such a noble ingredient is a bit wasteful to just eat.

The plate that appeared the second time contained most of the remaining ingredients.

What's in the cup is the soup and a small amount of ingredients.

At this moment, Su Chen was greeted with applause that resounded throughout the kitchen. Everyone swarmed up and surrounded Su Chen.

"This banquet was so successful! Boss, you will definitely be the number one chef in the country from now on!"

"Who are you trying to eliminate? Our boss is now the number one chef in the country. Are you kidding me as a second-level member?"

"I just want to ask, what should we do with the remaining things?"

Su Chen glanced at it.

The ingredients in the jar were only about half full, and the soup was also half full.

It's just that the shark's fin and abalone are gone, but there are still a lot of other ingredients.

"What can we do? Let's divide it up!"

Wow~~

Warm cheers suddenly erupted in the kitchen, and people rushed to the Shaoxing wine altar on the charcoal stove like animals seeing their feed.

"Don't panic! Why are you squeezing? No matter how big or small!" Lu Yongliang squeezed into the crowd with a shy belly, "Just looking at it is useless! Get out of the way and I'll serve it for you!"

After all, he was a senior. Even after Lao Lu said something, everyone moved away obediently and gave up their positions. They also went to find the bowls they had used when eating.

I just saw Lao Lu coming to the jar in a decent manner, grabbing the handle of the spoon, stirring it slightly in the jar, and then took out a spoonful of soup that was slightly yellow but very clear, and there were various ingredients in it. .

Pour it into the bowl.

The little chef standing in the front row excitedly stretched out his hand to welcome this bowl of dishes that everyone had worked hard to prepare for more than 20 hours.

Unexpectedly, Lu Yongliang suddenly opened his eyes and groaned, "If you want to eat it, serve it yourself!"

After saying that, he walked out of the crowd with a small bowl in hand and walked out of the crowd, minding his own business and came to a console.

"呲流~~"

The jar has been kept warm over the charcoal fire, so the temperature of the food taken out is still very high, and it will burn your mouth when you take one bite.

But the hotter this thing gets, the more addictive it becomes!

"I feel like I'm eating uric acid!"

Who says it isn't?

So many various ingredients have been simmered for such a long time. If you serve a bowl of this to a gout patient, you may end up eating it at night.

No wonder Wang Zhijun stood behind the crowd and hid, others were about to overwhelm him before he stamped his feet cruelly.

"Fuck, it hurts!"

Suddenly, various sounds of slurping and slurping soup were heard in the back kitchen, as well as several cooks from the north, who had probably never eaten so much seafood stew.

He couldn't help but let out a few low moans while eating, which made everyone feel cold.

After this scene was spread to the live broadcast room, netizens were all dumbfounded!

"Didn't they say that it's better to look forward to the future than to linger on the past? As a result, others were scratching their heads and trying to eat more, but you were all here, each holding a big bowl and showing off?"

"Isn't this Buddha Jumps Over the Wall? How come these people look like they're drinking offal when they eat like this? Can they be more elegant?"

"What's the name of that little fat guy? Why is he eating a second bowl? He doesn't care about his face?"

"Fuck! I'm going to Jingzhou now. Who knows if Delicious is still recruiting? Money doesn't matter. The main thing is that I love the chef industry!"

"I want to apply for a job at Delicious, even if I have to pay for my own meals every day!"

Fortunately, they didn't know some of the employees of Delicious, otherwise if the news that their salary was not enough for food expenses spread, they would probably be laughed at.

A big pot of Buddha Jumps Over the Wall, each person almost ate a bowl.

Su Chen also shared a small bowl.

However, when he was in the practice room some time ago, he almost vomited after eating this thing. He felt that it was not as delicious as his own egg fried rice, so he didn't have any regrets.

Fortunately, Su Chen's words just now made sense to the guests above, and at this moment, everyone's mentality changed slightly.

Buddha Jumps Over the Wall is indeed delicious, but Boss Su is right, we will encounter better ones!

Even under Su Chen's guidance, several guests at the scene began to take out their mobile phones to surf the Internet and began to search.

"The provinces of ABCDEF are gone, and the next province seems to have not been heard of much?"

"Gan? Where is this province in China? What is their food, is it also seafood?"

"Oh God, I swear if I can eat the seafood feast just now again, I am willing to pay any price!"

The guests don't understand, but it doesn't mean that others don't understand.

Some netizens realized at this time that the reason why the previous dishes were delicious was because the cuisine they belonged to was very awesome!

Anhui cuisine, Beijing cuisine, Chongqing cuisine, Fujian cuisine, these cuisines are pretty good in themselves, and even in China, they are also loved by many people.

What about the next one?

In alphabetical order, Gan. Gan Province?

Some netizens even whispered to themselves, there is such a province in China? Why didn't I know it before?

Moreover, does China have such a cuisine as Gan cuisine?

But there are also many viewers from Gan Province in the live broadcast room. After all, the menu was announced before the banquet, and the dishes of Gan Province caused great controversy at that time.

Even the local cooking association in Gan Province stood up and was extremely dissatisfied with the representative dishes of Gan Province chosen by the Huaxia Cooking Association!

But helpless, they are the general association, and the decision maker of this banquet, and they, an unknown small association, can only obey the arrangement.

So when the Buddha Jumps Over the Wall was tasted, the live broadcast room was divided into two groups of people.

On one side, there is a lack of understanding and recognition of Gan cuisine.

On the other side, the local people are not confident about their own dishes, and always feel like an ugly daughter-in-law meeting her parents-in-law!

But what is coming will eventually come.

Su Chen clapped his hands.

"Get ready! Serve the food!" (End of this chapter)