Food Customizer

Although Old Cui is usually serious, even some small chefs who have nothing to do with her have to be respectful when they go to the Shandong cuisine restaurant to do business.

In fact, Cui Yufen is also a warm-hearted person, and at the same time, he is upright.

Otherwise, when he brought more than 20 apprentices to Delicious to celebrate his birthday, it would be impossible to end the birthday party so peacefully, and even establish a friendship with Su Chen regardless of age difference.

Only Lao Cui raised his eyebrows with disdain, "The chefs in Gan Province are not doing well. This dish was originally a famous dish in Gan Province. Later, when that person went to Taiwan, he took several chefs from Gan Province with him."

"They made various improvements to this dish in Taiwan, changing rice wine to high-proof liquor, and even some restaurants use red wine. In addition to slow-cooking, they also add other cooking processes to it."

"It's good here in Gan Province. They stick to their old ways and don't know how to adapt. If I were to say, you made this dish wrong. This is the way it was made decades ago. But you can make it delicious, which is also considered to be your own ability. Later, you can study how the Taiwan Three Cups Chicken is made. It is famous for a reason!"

Lao Cui's words were relatively rough, but Su Chen still roughly understood the relationship here.

In addition, now that it is live broadcasting, every word said will be transmitted to the live broadcast room. It is probably also considered that there may be chefs from Gan Province watching the live broadcast, so it is considered to give them some face.

But after hearing what Lao Cui said, Su Chen really wanted to go into the practice room immediately to try the effect of changing the wine. Unfortunately, there are still many dishes to make. If he enters the practice room rashly, he may not have enough energy later and the production level will decline.

Keep this in mind temporarily.

Su Chen waved his hand, "Okay, serve the dishes. Remember to remind the guests to be careful not to burn their mouths this time."

The chicken is stewed in a casserole over a slow fire, and it is almost stewed with oil after the wine evaporates. If you are not careful, you can really burn people.

Now, Gan cuisine is also out.

Su Chen continued to move his shoulders. Jilin and Liaoning were merged into the three northeastern provinces and combined into one dish. If you continue to follow it, the cuisine will come to Inner Mongolia, Ningxia, and Qinghai.

These three provinces have a similarity, and it is a particularly sad similarity

Presence, polar.

Inner Mongolia is better, but even so, there are really many students from Inner Mongolia who will be asked when they go to school in other provinces: Do you really ride horses to school?

Do you really test horseback archery in the college entrance examination?

Aren't you cold living in a yurt every day?

Some students from Meng Province may try to explain at first, but when they find that no matter how they explain, everyone is still skeptical, they simply give up.

Yes, yes, yes, our children from Meng Province have grown up on horseback since childhood!

Su Chen has a deep understanding of this matter, and he remembers it very clearly.

When he was in college, there was a guy in his dormitory named Meng Province. This guy never dared to skip classes. The teacher just looked at such a long list of names and clicked them without any ambiguity!

When I first went to college, the class counted the poor students. When filling out the form, this guy decisively wrote that he herded cattle and sheep at home.

Moreover, he himself was not clean and always wore tattered clothes, which made his classmates sympathize with him!

After receiving poverty allowance for four years, the whole class had a reunion at graduation. This classmate directly invited all the classmates to eat roasted whole lamb, and his parents drove it from Meng Province specifically to deliver it. It is said that the sheep he raised himself tasted good.

The classmates were so touched that they wanted to donate some money to this classmate. They couldn't eat other people's food for free.

As a result, this guy said on the spot: It's okay, I probably have more than 10,000 sheep like this!

Su Chen still remembers the expressions of his classmates at that time.

If one sheep is calculated as 2,000, how many are 10,000?

This is Inner Mongolia, a province that many people know about, but only so much is known about it, not to mention Ningxia and Qinghai.

Qinghai cuisine is greatly influenced by its own geographical environment. More than 80% of the area is grassland, and Qinghai is a place where many ethnic groups gather. This also makes Qinghai cuisine mostly with beef and mutton as the main ingredients. The flavor is not only the mellowness of northern cuisine, but also the spicy and spicy Sichuan cuisine and the fresh and fragrant southern cuisine.

The disadvantage is: too rough.

After several meetings and studies, it was decided that the cuisines of Inner Mongolia, Qinghai and Ningxia would be merged into one, and the main ingredient is the most famous specialty of the three provinces: mutton.

The ingredients are the beach sheep from Ning Province, and the cooking method is also the hand-grabbed sheep from Ning Province, supplemented with milk tea from Meng Province, and it becomes a big dish!

Although this method has indeed been strongly resisted by Qing Province.

After all, the provinces in the northwest can almost break their heads over whose mutton is delicious. Now that the beach sheep has been selected, other provinces will definitely not accept it.

However, Su Chen still solved this problem very cleverly.

The small fat sheep in Meng Province are tender and suitable for shabu-shabu mutton, but Qing Province doesn’t mention it, you rock sheep are not allowed to eat

The beach sheep in Ning Province is interesting. There are very few pure breeds of this kind of sheep that can be bought seriously now. Even if you go to Ning Province for tourism, the ones you eat are not so authentic.

Maybe you bought a batch of sheep from Meng Province and raised them for a few months to become beach sheep.

But even so, the mutton raised in this way will still become very delicious. The key is that the meat is full of flavor and the meat fibers are very small. It belongs to a variety that does not get stuck in your teeth when you eat it!

Even if you are not convinced, there is nothing you can do.

Su Chen said at that time: To put it bluntly, you are all here to make up the numbers.

Su Chen even worried about how to make the hand-caught sheep delicious.

It wasn't until Zhang Maolin purchased a dozen Tan sheep through the Ning Provincial Culinary Association and said they were sheep for the state banquet that Su Chen tried it in the kitchen.

Finally found it.

If three-cup chicken is a dish that novice chefs can make, then Ning Province's hand-caught sheep can be said to be delicious even if you cook it with your eyes closed.

The key point of this dish is: whether you can buy real Tan Yang!

A sheep was slaughtered and cleaned. Su Chen only selected the parts of the lamb chops. The stove he used was a huge stainless steel bucket. There were three buckets sitting on the fire at the same time.

Each bucket contained two huge racks of lamb.

Different from the mutton in Mongolia Province, if Tan sheep is cooked using the "boiling" method, it is still necessary to choose old sheep,

The older the sheep, the longer it has been marinated with salt-alkali grass, and the more fragrant the meat will be. This kind of meat is more suitable for boiling, while lamb is suitable for stir-frying. The meat is so tender that it only needs to be fried in a frying pan. Stir-fry for a few dozen seconds and it's ready to go.

Su Chen glanced at the countdown in front of the three stainless steel buckets. The pot would be ready in twenty seconds.

With such top-quality ingredients, when Su Chen was cooking, he just threw the lamb chops directly into the bucket, poured in water, raised the water temperature and skimmed off the foam on the surface.

After the water boils, add a few peppercorns. This is just to enhance the freshness, nothing more.

Apart from this, there is no other operation. Cover the bucket and time it for one and a half hours. Because it is an older Tan sheep, this time can even be shortened to one hour if normal mutton is selected.

time up!

Su Chen was still holding the meat fork. After opening the lid of the pot, he looked at the state of the mutton chops inside, sighed, and threw away the meat fork.

After an hour and a half of cooking, although the mutton chops still seemed to have retained their original shape, Su Chen had discovered that if the tools were used with the slightest carelessness, the mutton would fall right off the bones.

Yes. In one and a half hours, the lamb chops were completely off the bone.

"Would you feel weird if I fished it out directly with my hands?" Su Chen turned his head and looked at Liu Abao.

Abao only smelled the aroma of the meat and didn't realize what Su Chen meant. He subconsciously said, "It's normal. As long as the speed is fast enough, it won't be a big problem!"

indeed.

This is the same as kneading dough with boiling water. Laoba is more experienced in this and cannot keep his hands in contact with the dough. He must knead it very quickly and then leave quickly. As long as he has enough experience, he will not even feel hot.

Su Chen said oh.

Just don't be surprised.

The white jade hands had a passive anti-scalding function, but Su Chen still put on black kitchen gloves.

immediately

In front of all the chefs, he directly handed over his right hand.

To be precise, he stretched his right forearm straight into the mutton bucket that had just stopped boiling, placed the mutton chop against his forearm, and bent his right hand to hold the bottom of the mutton chop. After the entire mutton chop had left the mutton soup, he used his left hand to He held it slightly and placed it on the chopping board.

Liu Abao:? ? ?

Boss, what I just said seems to be that as long as the speed is fast enough, it won't be a big problem.

Are you fast?

What do you mean by slow?

Su Chen continued to reach in, the second piece of mutton chop.

Repeat this until all six lamb chops are taken out and "serve."

This dish is so simple and doesn’t require any condiments.

The six lamb chops were placed on six long wooden plates. Su Chen took off his gloves and placed a plate on each plate with large grains of salt inside.

Adding salt when cooking the meat will make the mutton become firm and taste bad.

And with such high-end ingredients, the taste of the meat itself is extremely important, and the salt is just the icing on the cake.

Zhang Li and others carried the plates to serve the food, feeling that the quiet atmosphere in the kitchen was a bit strange.

"Brother A Bao, what's going on? Why don't you say anything?"

Liu Abao stared at Su Chen's right hand and shook his head in disbelief, "It's okay."

There is another step to this dish.

Su Chen carried the kitchen knife and walked behind several girls to the cafeteria.

Su Chen just left.

Abao suddenly ran to the stainless steel bucket, "Holy shit! What's going on?"

"No way, won't Boss Su get burned?"

"I know!" A wise man also ran over, "After all, Boss Su never does anything he's not sure about. Although this mutton soup seems to have just stopped boiling, in fact the temperature must have been not that high for a long time. I don't believe it. Look."

Da Mingming put on his gloves and reached in with confidence.

"Fuck! Hiss!!!"

As soon as his fingers entered the mutton soup, Smart immediately took out his hands and threw away his gloves. He pressed his left hand with his right hand and stuffed it into his crotch while jumping up and down, "Hot!"

Liu Guochu looked at his apprentice as if he was playing tricks.

He turned slightly sideways and said to several fellow apprentices, "Carry it out, it's useless."

But still puzzled.

Everyone was puzzled.

Lu Yongliang laughed twice, "There are many strange things about Boss Su. It's nothing to be afraid of being burned. After all, there used to be a person on TV who loved to drink boiled water. The harder the water was boiled, the more he liked to drink it."

Liu Abao muttered, wasn't that man almost scalded to death by a reporter in the end?

But he didn't dare to say anything more, lest Lu Yongliang also carry him away.

But it is undeniable that there are too many miracles in Boss Su. What is stretching his hand into the water? A Bao has seen Boss Su put his hand into the oil pan to fish something out.

With all kinds of shock and confusion, everyone still looked at the only big screen in the kitchen, where they could clearly see the specific situation in the cafeteria.

Su Chen and the three girls came to the cafeteria and put wooden plates on three tables.

"Everyone, this is a specialty from Mongolia, Ningxia and Qinghai, hand-grabbed lamb."

Since you have to fight for it, then don't fight for it.

In fact, no matter which part of these provinces the mutton is sold, it is a good thing. Some things are too clear and boring.

There is no need for too much introduction.

Su Chen first came to the front of the big round table, holding the lamb chop with his left hand, and cutting the meat in the middle of the lamb chop with the chef's knife in his right hand. The knife was sharp and the meat was soft, so that this action looked extremely smooth, as if there was no resistance at all, and the knife cut down.

Every time he cut a piece, Su Chen pressed his left hand slightly and put the lamb chop sideways.

After all the lamb chops were cut, he grabbed the salt in his right hand and sprinkled it evenly. The action was not as sassy as the salt sprinkler, but it was still quite pleasing to the eye.

Especially after the beach lamb meat was cut, it could be clearly seen that the meat was a rare purple-red color, with almost invisible muscle fibers and a layer of trembling fat on the surface.

It is not accurate to say that it is fat. Some things are similar to tendons, and the taste is more chewy than greasy.

"Please eat slowly, there will be special drinks from Meng Province later."

Continue to the small square table, and then the small private room.

After Su Chen walked out of the private room, he only saw the round table and the table, which were empty, with only the thin and long ribs in front of the guests.

This rib is very unique. The ribs of ordinary lamb chops are mostly round or oval. The ribs of this beach lamb are flat and round, which is also the proof that the beach lamb is extremely authentic.

'Is it finished? ’

Su Chen was shocked. Should I say that everyone should have been allocated two lamb chops just now!

And Su Chen was very careful about cutting before cooking.

It was not just the lamb chops at the ribs, but also the meat near the spine. After the lamb chops were cut, they were not one, but one with a piece hanging!

It felt a bit like a smaller version of a tomahawk steak.

So, you just ate it all?

Su Chen left himself time to make milk tea. If you guys ate it all, what should I do?

He pretended not to notice this scene and walked in with a depressed mood.

However, he just walked to the edge of the round table.

"Boss Su!"

Su Chen stopped and turned his head to look. The one who called him was the tall guy who sneaked into the kitchen to eat and drink.

"Huh?"

Thomas stood up, straightened his clothes, and walked in front of Su Chen.

"Excuse me, where did you buy this mutton?"

Su Chen glanced at the Chinese leader sitting over there, "If you have any purchase needs, you can communicate with this leader, I am only responsible for cooking."

Thomas was not discouraged.

"I mean, well, just when you were cutting the meat inside, we discussed it with each other."

Su Chen did not frown, but felt a little unhappy.

What's wrong with these foreigners, what are they going to do again?

"Several of our friends here have eaten too much and can't eat anymore."

Su Chen continued to listen.

"So we think, can we take a break for a while, you and your friends can cook in the kitchen, and if possible, serve the remaining dishes at once!"

Su Chen felt that his brain was a little confused.

You can't eat, so the remaining dishes are served together?

Is there any connection between the two? (End of this chapter)