Food Customizer

Put a mouthful of gluten in your mouth.

Soft, waxy, fresh and fragrant!

Maolin endured the high temperature and burned his mouth, frowning and carefully feeling the various texture changes and wandering flavors in his mouth.

Unexpectedly, the gluten just puckered his mouth for a moment, and sizzling soup immediately came out from the gluten holes, making him gasp in breath with his mouth open.

"Boss Susu, you are really good at making gluten!"

Su Chen smiled. He had no time to answer him now. There were only a few dishes left. He had to hurry up and finish them before finishing the work in the kitchen.

Zhang Maolin didn't care, minding his own business and slowly tasting the few gluten in the bowl.

Every bite is like biting into a ball full of soup. The delicious soup spurts out from the holes in the gluten and flows freely in every corner of the mouth. , after flowing through, only a few shrimp cubs remained between the lips and teeth as if they were stranded.

When you bite it, the texture has a unique flavor.

With the rich soup, he kept chewing the gluten. The natural toughness made the taste experience very good. Zhang Maolin got stuck at a certain point and was ready to swallow the gluten in his mouth.

[Writing this, I hope readers will remember our domain name Taiwan Novel Network→𝚝𝚠𝚔𝚊𝚗.𝚌𝚘𝚖]

As someone who grew up in Jinmen, Mr. Maolin is very familiar with this dish.

Whenever the soup is finished, the taste in your mouth becomes weaker and weaker, and you start chewing gluten.

It will emit an unpleasant sour smell.

This is caused by the ingredients, and there is no way to change the fact. After all, this is how gluten is made.

But I don’t know why, Zhang Maolin chewed a little more today, probably because he hasn’t eaten food from his hometown for a long time. It was because of these extra few chews that Maolin’s face became more serious.

"The sour taste is gone?"

He was a little disbelieving and slowed down his chewing speed, trying to let his taste buds fully experience the taste of gluten.

"There really aren't any more!"

When this mouthful of gluten had been chewed into a paste and flowed into his stomach uncontrollably, Zhang Maolin was finally sure of one thing. The gluten dish made by Boss Su completely changed the shortcomings of the original dish!

"How on earth did he do it?"

"So, how did he do it?"

The third child incredulously picked up a ball of pitch-black gluten in his pot and stuffed it into his mouth. "Although there is something wrong with the appearance, it means that the color is not right. I will try it again when I go back." That’s right. But the taste is fine. Try it.”

Other employees at Fengweilou took a step back.

A few minutes ago, everyone was about to leave the kitchen and continue watching the live broadcast, but Xiao Li called them back.

After the third child noticed Su Chen's movements on the phone, he became more and more shocked as he watched.

Originally there was still half a pot of soup, but with the waving of the spoon in Boss Su's hand, the soup became less and less until it disappeared completely, and the gluten looked fuller and fuller, even losing some of its original texture. It looks more like a soft thing full of water.

Immediately, the third child immediately stopped Xiao Li from cleaning up the kitchen.

Pour some gravy into the gluten in your pot, and imitate Su Chen and start stirring like crazy.

It's a pity that he almost broke the gluten in the pot, and there was still a lot of soup, but the third child couldn't control that much. He knew that making it like this was entirely a technical problem of his own.

He still followed Su Chen's method and added the necessary condiments, including using stock instead of MSG.

At this moment, the pot was full of messes and was still pitch black, which was his masterpiece.

No wonder employees are afraid to try it.

If you take a sip of this thing, you won't have to spend the night in the hospital today.

The third child was very disdainful when he saw how they didn't believe it.

"Okay, if you don't want to eat it, I will eat it myself."

He picked it up again. Just as he put his chopsticks into the pot, the gluten slid down both sides of the chopsticks as if it had melted.

Because the mixture was too pulpy, the gluten could no longer be picked up, but this did not trouble Lao San. He took a spoon and poured the soup and gluten into his mouth. The employees who watched could not help but made a cold expression of "Hey!!"

Have another bite!

"Wonderful. Why didn't anyone think of it before?"

The third child suddenly knew why Boss Su had to add a little sugar when making the sauce before. It was just to neutralize the sour taste of gluten!

Originally, when there was only gluten left in my mouth after eating this dish, there would be a bit of sourness, and the sourness was not pleasant, but after adding a little bit of sugar, the sourness was neutralized. I can't eat it at all.

"Someone must have tried adding sugar before."

The third child thought carefully while eating his pot of dark stuff.

"But no one has been able to thicken the soup like Boss Su before and then blend it into the gluten. Therefore, sugar and gluten seem to be incompatible with each other."

"After using Boss Su's method, the sweetness will blend with the sourness to achieve a neutralizing effect."

The third child looked down at the contents of the pot, wondering what his mood was.

“Boss Su is not only good at his craftsmanship, he also thinks carefully when cooking.”

Throwing away these thoughts, the third brother said intently, "Xiao Li, prepare another batch of ingredients for me."

He wanted to try it again. Mr. Mao Lin had done his best to let Boss Su explain this dish to the chefs in Tianjin in the live broadcast room. Now whoever can replicate it first will seize the opportunity and become the first store of shrimp and gluten!

After making gluten, Su Chen served these dishes first.

Because the remaining dishes hardly take up any time.

Xin Province is the same as the previous Mongolia, Gansu and Qinghai. It also uses sheep as a gimmick. However, the roasted whole lamb in Xin Province is different from that in other provinces. Generally, a large naan pit is used for roasting. In this way, the roasted whole lamb is more evenly heated and the taste is completely different from that in other provinces.

So this dish deserves to be the first dish in Xin Province!

But today's occasion, it is not realistic to get a roasted whole lamb. If this thing is really served, everyone will not eat other dishes. One lamb alone is enough.

But since roasting a whole lamb is not suitable, roast lamb, skewers!

When Su Chen took out a pile of charcoal from the roast duck oven and put it on a grill, even everyone in the kitchen who already knew the menu was still shocked.

And the audience in the live broadcast room was even more shocked.

"What the hell? Grilled skewers at a state banquet? Am I seeing right?"

"Fuck me, I never thought grilled skewers and boiled cabbage would appear on the same table, what the hell"

"Xin J grilled lamb skewers? I have to say, although this thing doesn't really match today's banquet, if you want to say it's a representative dish, this is really good. Since I was a child, no matter where I go, I can always see a Xin J guy wearing a hat grilling lamb skewers on the streets."

"If you don't understand, just ask, what's the difference between Xin J's grilled lamb skewers and ordinary ones? Is it really a few levels more delicious? I feel that our Jinzhou barbecue is a little unconvinced!"

"Damn! If barbecue can be served at a state banquet, wouldn't I be making state banquet dishes every day, haha!"

Some viewers were puzzled by the appearance of grilled lamb skewers at such a banquet, some found it very funny, and some even felt that this was pure nonsense.

Su Chen didn't have to pay attention to them.

As the old saying goes, Su Chen knew early on that the ceiling of barbecue is here. No matter how hard the chef cooks, the taste of barbecue will always be the same.

First, the quality of the ingredients. There is a huge difference between barbecue skewers with good meat and barbecue skewers with ordinary meat.

Second, the recipe of the seasoning. The barbecue in some stores is not delicious, simply because the seasoning is not good.

In addition, it is the heat.

Why do some people always feel that the skewers are particularly dry or hard to bite when they barbecue at home? It has a lot to do with the skills of the barbecue chef.

The skewers that Su Chen put on the grill now use marinated meat pieces, which is not surprising in Xinsheng.

Generally speaking, the lamb skewers in Xinj are divided into marinated and unmarinated.

The former is to eat a strong meaty flavor, while the latter is more inclined to feel the taste of the meat itself. Before you can figure out the guests' acceptance of lamb, using marinated meat pieces is absolutely the right choice.

The method of marinating mutton is also very simple. Cut the mutton into strips, put it in pure water and add salt to knead it into white pulp, beat eggs into the cut mutton pieces, sprinkle black pepper powder on it and mix it evenly, then pour the mutton water into the mutton pieces.

The most important thing is to mix some flour.

The meat pieces are marinated at room temperature for more than half an hour, and these skewers are just put on by someone.

The mutton water and black pepper powder are responsible for removing the fishy smell of mutton, and the flour and eggs can have the effect of tenderizing the meat. A large number of skewers are placed on the grill.

Su Chen used his right hand to feel the temperature of the charcoal fire through the skewers.

It is well maintained.

There are about sixty or seventy skewers in a row of grilled skewers, and each skewer is a long piece of meat. It is a little different from the skewers in ordinary barbecue restaurants. Su Chen's can connect fat and lean meat and wear them together.

It is not the kind of fat meat and lean meat.

While waiting for the meat skewers to heat up, Su Chen continued to start new work.

Tibetan dishes were not included in this banquet. Most of the dishes for receiving foreign guests were based on local Han dishes, so the next two dishes were from Yunnan and Zhejiang provinces, which were also the last two dishes of today's banquet.

Yunnan Province, without a doubt, mushrooms!

Su Chen gave up the Jianshouqing that he had tried to make before.

There is something that no one may know, after all, Su Chen was poisoned in the practice room at that time.

Well. When he was eating, he saw a dog next to him asking him, is it delicious?

Fortunately, this illusion disappeared after leaving the practice room, but this also taught Su Chen, who had never been exposed to mushrooms before, a hard lesson.

No need, really no need. Since Mr. Mao Lin said that the dishes in Yunnan Province must be made of mushrooms, then we can also use other non-toxic mushrooms. It is not necessary to go the production route, because there is also a high-end route to go.

So when Su Chen took out the ingredients at this moment, even he himself couldn't help but spit them into his mouth without cooking.

"How many guests are there today?"

"Twenty-eight, including our own people, a total of thirty!" A Bao said.

Su Chen nodded, bent down and began to count from the bowl.

What international joke are you kidding? How can such a good thing make them eat until they are full? Each person must only be able to take a small bite, that is, one piece!

"Boss, why are we so picky? I remember, didn't Mr. Maolin ask someone to send several kilograms of fungi from Yunnan Province?" Liu Abao stood there and watched Su Chen counting the fungi one by one, very puzzled. .

"Hey." Su Chen straightened up after counting thirty fungi, "Do you really think this thing can be measured by money? This thing only had a price when it first came on the market. After that time, That’s price but no market!”

Seeing that Abao was still in a daze, Su Chen was not in a hurry to cook. He chopped up the wrinkled pepper, a specialty of Yunnan Province, and said, "If there are levels of fungi, Jianshouqing can only be ranked third."

"What about first and second?"

"Second, maybe it's the gallinobacter. The first place is, hey, it's the thing you saw, the ganba fungus!"

Seeing Abao's sudden realization, Su Chen was afraid that he might misunderstand something, so he continued, "The gap between first and second is just like the gap between the national team and the national football team, do you understand me?"

Abao's eyes suddenly moved, "Only one? Hiss. Boss Su, if you ask me, this is a bit much. Let the two of them share the meal!"

Yunnan mushrooms have long been well-known. Since Boss Su said that this is the only ingredient among mushrooms, what the heck? Are you giving such good stuff to others?

Su Chen pushed Liu Abao away angrily, "I think you should guard the door. This thing is really getting popular, and its power is beyond your imagination."

Su Chen was not exaggerating when he said this.

In Dian Province, if there is a family in a building making ganba fungus at noon, then all the residents in the building will raise a soul question in a very short period of time.

Who is eating ganba mushroom?

Then, some more courageous neighbors would even shamelessly knock on the door from door to door with their rice bowls in hand until they found the neighbor who ate ganba mushrooms. Then they would look around and talk to him with a smile until the owner could no longer stand it. Give him a bite before he is willing to give up.

This is the power of Ganba bacteria!

Su Chen took out the pan and sprayed new vegetable oil on the bottom of the pan.

For such high-end ingredients, complicated cooking methods are too redundant. Making ganba mushroom only requires three things: oil, salt, and patience.

Stir-fry patiently over low heat to slowly force out the moisture from the fungus, and then serve it with wrinkled pepper, a specialty of Yunnan Province, so that this dish can bring people's taste and smell to the peak experience at the same time!

On the other side, the mutton skewers began to grill and become sizzling with oil.

Su Chen turned the meat skewers one by one. The marinated mutton skewers also don't need too many condiments, and even cumin powder is superfluous.

Turn over and continue baking.

And here, the temperature of the pan that had just been turned on was gradually rising.

at the same time.

Ganba fungus is showing off its power! (End of chapter)