Food Customizer

When Su Chen began to slowly stir-fry the poor dried mushrooms in the pot, as the moisture in the mushrooms was gradually forced out, a strange smell began to float.

Some of the people in the kitchen sniffed fiercely in an attempt to inhale the smell into their brains, while others covered their mouths and noses slightly, as if they smelled something disgusting.

In the cafeteria.

The few dishes that came out earlier were really eye-opening for the guests. Although it was agreed that they would be prepared and served together, almost all of them, whether it was Duwu Gluten or the famous dishes made by the national chefs, were served They were wiped out in an instant.

Especially the gluten free portion.

Thomas licked his lips, still having some taste left on them.

At this moment, his posture has changed to leaning his upper body back against the back of the chair. His belly is obviously much more bulging than when he first came. This posture can relieve his slightly uncomfortable feeling of fullness.

"Do you remember how many more dishes there are?" Thomas turned his head and asked the old lady next to him.

"If I remember correctly, there were only a few dishes left."

Thomas was stunned for a moment, feeling as if he hadn't heard anything. On the contrary, it was the old lady who looked at Thomas with a dissatisfied expression after she finished speaking, "Can you put your shoes on?"

Thomas didn't understand what the old lady meant for a while, thinking I didn't take off my shoes, why did she say that?

Didn't you take a shower this morning and it smelled so strong?

As we all know, you can’t smell your own foot odor.

Thomas awkwardly stretched his legs towards the middle of the table. Although he didn't know if it would be useful, at least he could put as much distance between himself and everyone as possible.

He just moved, and then his nose twitched a few times almost subconsciously.

‘What does it smell like? Why does it smell so good? ’

‘It smells like the sea! Salty, moist and fragrant. ’

Now, Thomas completely forgot about the old lady’s complaints, and kept turning his head to try to find the source of the smell, because according to his own knowledge, this smell could not be emitted by the ingredients.

at the same time.

Several foreign guests at the same table also put their fingers between their lips and nose in an almost imperceptible and natural gesture.

Time passed by minute by minute.

Thomas only felt that the smell of the sea was getting stronger and stronger, and he even felt like he was wandering in the sea at the moment!

Several guests around him stopped pretending and pinched their noses directly, especially the old lady, who covered her mouth and nose with a handkerchief and slapped the table angrily.

"Mr. Thomas! Can't you put your shoes on? Do you think taking off your shoes on such an occasion is a very civilized behavior?"

"Oh God, I can't imagine how horrible it would be to go to Japan with you to participate in a food event in the future. I swear that the rag my grandmother kept in the kitchen will not smell like this!"

Thomas's face turned green and red when the old lady said it, and these words immediately caused several guests at the same table who were covering their mouths and noses to look at him, and even their eyes were unconsciously directed at Thomas' feet. .

Angry, so angry!

Thomas's fist made a loud banging sound, and among everyone's whispers, he couldn't hold it in any longer!

Angrily, he pulled his feet out from under the table and placed them near the legs of the chair, "Look"

He only spoke half of what he said.

Then he saw that everyone who was looking at him with disgust just now suddenly changed their positions. Looking along everyone's gaze, he saw the young lady who had been wearing high-quality silk stockings holding a square wooden plate with something on it. There are three small plates.

It turns out that new dishes have appeared!

The appearance of new dishes made the smell of the sea more intense. To the old lady, the smell of Thomas' feet felt even stronger!

And when He Shuting put the small plate on the table, the smell hit her face and there was nowhere to hide. The old lady suddenly realized.

It turns out that this smell comes from the ingredients in front of you?

But what puzzled her was why when this dish appeared in front of her and the strange smell became stronger, it smelled less bad?

Instead, there was a strange and fresh smell. This smell was obviously only emitted by fungi, but it was completely different from the fungi she had ever seen.

Thomas burst out laughing when he saw this.

"Look, look! I just said it's not my feet."

However, although his voice was loud, it was drowned in the louder admiration of everyone.

"Oh God, what kind of mushroom is this that has such a wonderful fragrance?"

"I can't even imagine how delicious it would be if this mushroom was made into mushroom sauce and put on top of baked snails!"

"I'm afraid this is a mushroom that can only be grown in mysterious places like the East, right?"

Thomas was a little anxious, "Listen to me, right? This taste is obviously..."

However, no one cared about whether he was wearing shoes just now, because the number of bacteria in this small plate was too small. Even if it was mixed with the green chili, each person could only take a small bite at most. .

It’s not even enough to fill the gap between your teeth!

Everyone picked up their favorite tableware and started a new round of food competition by playing table tennis on the plate.

Only Thomas was left, "I said I didn't take it off, I really didn't take it off, you guys look!"

At this moment, Thomas suddenly remembered a movie that was played on the TV on the plane on the way to China.

"I really only ate a bowl of noodles, you guys look at it"

The power of dry mushrooms is definitely strong enough. Just a small taste, the guest from France immediately started editing the order email.

For the French people who love to eat all kinds of sauces, this kind of rich and fragrant food is simply their favorite.

Even after seeing the price of this kind of dry mushroom in the official reply email to him, the French people still did not hesitate at all, saying that how much of this thing is, how much can they take!

And it is the kind that is contracted all year round.

Of course, the breeding project of dry mushrooms is also under study. The taste of artificially cultivated dry mushrooms may be much worse than that of wild mushrooms, but the price will be relatively much lower. If this project is negotiated, it will definitely be a great thing for mushroom farmers in Yunnan Province.

Those who were writing emails, sending messages, and trying to prove that they had not taken off their shoes were all busy. It was not until the rich meaty aroma penetrated the salty and fresh taste of the sea and hit their souls that they raised their heads again.

Skewers?

The skewers on the plate were still sizzling even after leaving the charcoal fire. Even from a long distance, you could see the fat jumping actively from the fat.

The marinated mutton did not need any more complicated seasoning. Peel and black pepper removed the fishy smell and enhanced the freshness. Eggs and flour kept the meat tender. Even if nothing was added, the roasted mutton would contain a hint of onion when chewed.

But Su Chen still sprinkled a little salt at the last moment.

A handful of mutton skewers were served on the table. This time, no tableware was needed at all. Everyone stood up and faced the skewers on the plate.

The quick hands grabbed three or four skewers directly. The old lady only got one skewer. She first smelled the skewers.

Well, it has a very authentic lamb aroma, but it doesn't have the smell of lamb, and there is almost no other flavor.

The old lady found it difficult to eat the uniquely shaped skewers, so she had to cut off all the meat on the skewers with a knife and then eat them slowly with a fork.

Thomas next to him no longer tried to prove whether he was wearing shoes or not. He grabbed the iron skewers with one hand, stuffed them into his mouth, and stroked them, and half of the skewers of meat remained in his mouth.

"Great! This is the barbecue culture of China! It would be even better if we had some beer!"

There was wine at the banquet this time, using the 25-year-old Qinghua Fenjiu from Shanxi Province and Changyu's dry red wine.

There was no beer.

Although she didn't know what a strange combination of skewers and beer was, the old lady still ate the skewers silently, and a picture emerged in her mind.

In her hometown

Every evening, she could use such tools to grill skewers in the square of the town while chatting happily with her family.

What a wonderful night that would be. Especially, if I used this kind of delicious lamb that does not require any seasoning at that time, I would definitely be praised by everyone in the family, right?

The old lady silently wrote a purchase email and included this lamb specially used for barbecue as her target ingredient.

The shock brought by the King of Mushrooms in Yunnan Province just now was definitely enough. The only flaw was that the taste of the dry mushrooms was also that kind of love for those who love it, but those who are not used to it think the taste is very strange, and even think someone took off their shoes.

On the contrary, this big skewer of meat made the atmosphere in the cafeteria extremely hot for a while, and the audience in the live broadcast room couldn't help but drool.

In the back kitchen, Su Chen stretched his body.

Finally, there was only one Zhejiang dish left.

In theory, the cuisines in the Jiangsu, Zhejiang and Shanghai areas have the same goal, especially Zhejiang cuisine is ranked last, and the president of Zhejiang Province was quite dissatisfied at the time.

Others are full, and our dishes are served?

After much coordination and consideration, this controversial dish was finally served.

Like dried mushrooms, this dish may be very delicious to people who like it, but people who are not used to it will immediately know after just one bite: subway old man.jpg

When the words "West Lake Vinegar Fish" were typed in the live broadcast room.

The audience who were shocked by the hot atmosphere of eating barbecue in the cafeteria were completely shocked this time.

"West Lake Vinegar Fish? Don't tell me it's that West Lake Vinegar Fish. It's not really West Lake Vinegar Fish, is it?"

"Brother, can you look at what you are talking about first? How many West Lake Vinegar Fish are there? Isn't it just that one West Lake Vinegar Fish?"

"Fuck, you dare to make West Lake Vinegar Fish. Is this dish still delicious?"

"I ate this fish once when I was traveling. My god, it smelled fishy! It's like digging a piece of purple mud from the ditch and mixing it with grass carp mucus and stuffing it into your mouth. Whether it's the texture or the taste, it's all garbage! Why do you recommend this dish? Is there nothing good about Hangzhou cuisine?"

"It's cracked. Even Boss Su can't make this dish well. I said it!"

"Awesome. Let me put it this way, other dishes are about texture and flavor, but this dish tells you about history, do you understand? Friends who have never tried it, don't fantasize. You can try to think about it. After you take a sip of vinegar, Then he got into the West Lake and ate the raw fish crazily, yes, that’s probably what happened!”

The barrage in the live broadcast room made the Hangbang cooks who had been peeping at the screen look embarrassed. Fortunately, it was through the screen, otherwise they would really feel ashamed.

Some people even said that they had eaten it, and they just wanted to see how unpalatable this dish was, so they ate it!

This is how the sales of West Lake Vinegar Fish came about.

Not to mention the audience, even the chefs had disgust on their faces.

"Boss, this dish is actually not necessary. I think the guests have almost eaten. We have also cooked three or four kinds of fish. This dish is really not necessary."

"Indeed. Whether it's Yellow River carp, squirrel mandarin fish, or steamed Wuchang fish, whatever you take out, you just slap this thing. It's unnecessary, it's really unnecessary."

Su Chen also sighed silently.

It's not necessary, but sometimes, it's necessary.

"We do our best, and let the diners judge how the dishes are."

Su Chen took out three grass carp from a unique bamboo cage that was originally soaked in the fish tank.

"What's this for? Why is it wrapped in three layers inside and three outside?" Liu Abao asked.

Su Chen expertly handled the three fish in an instant, "I caught these fish three days ago. I put them in a cage and threw them into the fish tank. They starved them for another three days."

Liu Abao:? ? ?

Hungry fish, what kind of plot is this?

Doesn’t my grass carp deserve to be full even before I die?

"If you starve for a few days, you can remove some of the earthy smell from the fish and make the fish firmer. Just be careful not to starve to death."

Next comes the much-loved knife-changing step.

Different from most knife modifications, this time Su Chen placed the fish on the chopping board with its back facing out and its belly facing in. He pressed the fish head with one hand and used a knife with the other hand to enter from the tail of the fish. The flat knife was drawn along the spine to Fish jaw dishes stop.

Then stand the fish body up, with the head facing down and the back facing in. Use the blade of the knife to split the fish head in half along the edge of the lower jaw, and the fish body will be divided into two halves.

One side has a backbone and the other side doesn't.

Continue to slice the side with the backbone diagonally with a knife, cutting it every one inch or so, with the knife edge diagonally toward the head, until the waist fin is cut off, so that the fish has two sides.

In the boiling water pot that has been prepared, first put the first half of the fish into it, then cover the second half on top, and continue to cover the fish without the backbone side by side, with the fish heads aligned and the skin facing up.

After arranging the whole fish, look down at it.

The water surface did not cover the fish's head, and the fish's two pectoral fins were raised, giving the illusion that the fish was still alive.

At this time, cover the pot, and after a while the water that has cooled down due to the addition of fish begins to boil again.

Lift the lid of the pot, skim off the foam on the water, and continue to boil over high heat.

After boiling for about three or four minutes, Su Chen poured out the soup in the pot, leaving about five taels of soup base.

Soy sauce, wine, and minced ginger. Just put these three condiments into the pot, then take out the fish and place it on the plate.

Immediately add sugar, minced ginger, wet starch, and vinegar to the pot, stir evenly, and form a thick gravy under low heat. Spoon it evenly over the fish.

"Ordinary fish is steamed and then drizzled with juice, while West Lake vinegar fish is boiled and then drizzled with juice."

"Most chefs only know this method, but don't know why they do it. If they can understand the reason, this dish should be..."

Su Chen looked at his work and said with some uncertainty.

"It shouldn't taste too bad, right?"

After all, after all, it is an A-level fish dish. (End of chapter)