Food Customizer

It was still early and no one would come to the company at this time, so Su Chen had to go to the cold storage to get the ingredients.

This time, I took 5 big elbows from the cold storage!

I also took a bag of dried mushrooms from the warehouse next to the cold storage and added a few onions.

The day before, Bai Xiaobo and Liu Shengnan took a lot of onions, ginger, and garlic from the warehouse. The ingredients in the canteen were enough for the time being.

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After returning to the cafeteria.

Su Chen did not enter the food practice room immediately.

First, soak the dried mushrooms in water, and then find a large stainless steel bucket specially used for braised meat and put it on the stove.

Braised elbow is not too difficult.

Moreover, the process of braised elbows is explained in great detail in the synthesized recipe, so you only need to follow the instructions.

After cleaning and blanching the elbows, add star anise leaves and a series of meat-braised condiments to the pot. Put five large elbows into the bucket just right!

The last step is to pour the flour into a basin, add sugar and yeast powder and start mixing, and, and!

Fifteen minutes later.

Su Chen wiped the sweat from his forehead.

"From now on, I have to marry a kind-hearted wife!"

The mixed dough was placed in a large basin and covered with a layer of plastic wrap. The water in which the elbows were stewed was now boiling.

After setting an alarm for twenty minutes, Su Chen entered the food practice room with satisfaction.

"oh?"

As soon as he arrived at the food practice room, Su Chen found that there was a big difference here.

When I came here for the first time, the appearance of the practice room was almost exactly the same as the kitchen at Su Chen's previous home.

When I came in this time, the practice room looked like a delicious meal in the company cafeteria.

I'm too lazy to think about these things, since they are all places I'm familiar with anyway.

“Good dough, marinated pork ribs, mushrooms, onions, and peppers.”

In the food practice room, Su Chen only needs to make a slight movement of his mind, and the required ingredients will automatically appear in the refrigerator in the kitchen.

Now that it looks like a company kitchen, Su Chen feels more comfortable cooking.

Place a large elbow on the cutting board.

The freshly marinated elbow only needs to be lifted gently, and the bones will be separated from the whole big elbow!

The soft elbow skin swayed slightly, and the surface was a shiny sauce color. A piece of lean meat brought out from the bone was steaming, tearing at the outer layer of elbow skin that was full of collagen.

It seems as if you just put it in your mouth and it will melt without chewing!

Just looking at it makes people salivate.

Su Chen suppressed the greed in his stomach and carefully separated the meat and skin of the elbow. Since the stew was very bad, this step was not too difficult.

Then cut the elbow meat and skin into one-centimeter cubes.

Cut mushrooms, onions, and peppers into small dices.

After finishing these things, Su Chen "saved" the current status of the ingredients, took a deep breath, and then started to try to make it according to the steps of the recipe in his mind.

“Ordinary elbow meat buns are made by wrapping the braised elbow meat and steaming it, but this recipe”

Su Chen remembered that when he was visiting stores in Chang'an City, there was a store selling particularly good elbow meat buns there.

At that time, Su Chen also specially observed the boss's behavior.

It's basically braised elbow meat, wrapped with chopped peppers and steamed in a pot.

With such a simple process, Su Chen fucked six meat buns as big as a man's fist in one meal!

The recipes I learned at this time were somewhat different from those I was familiar with before.

"First stir-fry the onions and ginger in oil until fragrant, and then stir-fry the onions until soft?"

I have to say that green onions, ginger and onions are very magical things. Just stir-frying them with hot oil makes them taste very fragrant.

When chopped shiitake mushrooms are added, the flavor becomes richer.

"The already cooked elbow meat should be returned to the pot and stir-fried over low heat?"

Because the elbows are relatively large, the color of the skin is very nice after being braised, but the lean meat inside still retains its original color.

Add dark soy sauce and soybean paste while stir-frying, and all the meat pieces turn into a sauce color.

Satisfied, he put the discolored elbow meat into a basin, and then poured the chopped pepper into it. Su Chen took chopsticks and started to stir.

"ha?"

The chopsticks just turned around.

The elbow meat, which was originally a cube of meat, was immediately turned into a pulp!

"this"

Su Chen reread the file a little depressed. This time he did not put the meat into the pot, but directly poured the chopped pepper into the pot and stirred it gently with a shovel.

last step!

Su Chen rolled out the cut dough into a thin outer skin and thick inside, then scooped out a full amount of meat filling and put it on top.

One minute later.

Looking at a bun in the pot, Su Chen sighed, "Sure enough, the technique is still a bit unfamiliar."

Let the wrapped buns rest in the steamer for three minutes before turning on the steamer.

In the practice room, Su Chen doesn't feel tired.

Eight hours passed very quickly.

"Why is it still A-level? Is there any special secret to S-level?"

There was still half an hour before the closing time of the food practice room. Su Chen frowned and looked at the steamed buns that had just been cooked in front of him.

Probably with the help of the recipe, this time Su Chen was able to make A-level buns in only the third time. In the remaining seven hours, no matter how Su Chen changed, he could not get any closer!

In order to save time, Su Chen immediately made new meat fillings every time the buns were steamed.

So much so that the proficiency of the "Steaming" and "Sauteing" skills on the system panel is full!

"It doesn't make sense. I have followed the recipe step by step and there is no difference at all. Why can't it reach S level?"

In the last half hour, Su Chen stopped and began to think.

The first time he went from level B to level A, it was because Su Chen figured out a problem.

The making of this kind of steamed buns combines the making methods of ordinary elbow meat buns and sauced pork buns, so the sauce flavor is also a critical step, and the braised elbows have a strong sauce flavor on the skin.

Later, when frying, Su Chen fried the meat inside first, and then put the elbow skin into the pot. The score immediately went up a level!

But after that, no matter how Su Chen tried, the score always stayed at the A level.

“Which part went wrong?”

Su Chen held his chin and muttered to himself, staring at the pot of minced meat that had just been fried.

"The meat buns in pork belly sauce are made from pork belly, and the raw meat is directly stir-fried when making it. Is that true?"

There are still ten minutes until the practice room closes.

Su Chen thought of a possibility.

“One last try!!!”

After eight hours of practice, Su Chen's technique for making buns has matured a lot. It may not be as good as the chefs in restaurants, but it only takes more than ten seconds to make a bun.

One minute left!

Su Chen was clinging to time. No matter whether he could see the score or not, the buns must not be released early, otherwise the score would only become D grade!

Thirty seconds!

Su Chen quickly took out the only steamed bun against the heat rising from the pot lid.

The sound of scoring in the practice room reminds me of it at the right time.

[Large pork elbow buns with sauce, rating: S]