Food customizer.

Making clear soup and milk soup is not difficult, but it is definitely not simple.

Because this is the first dish that Su Chen prepared to reach the S level, and it is also a soup stock that can be used repeatedly.

‘The broth must go to SS, this is the soul of Shandong cuisine. ’

Su Chen scooped a little of the broth he had just cooked and put it into his mouth. There was no obvious flaw in the milk soup. What stood out was the freshness, which was a very mellow freshness.

‘The key to making milk soup is to boil the bones over high heat, which is not difficult. ’

‘There is no obvious flaw in the taste. If nothing else, this soup is already SS level. ’

The reason why the evaluation given by the system is still S-level is that the two soups are most likely rated as one.

Take another sip of clear soup.

There is nothing wrong with the taste, but one obvious flaw is that it is not transparent enough! Not bright enough!

This is a very subtle feeling. If it weren't for the existence of Wei Zhiding, Su Chen believes that even he would never feel this tiny difference!

The taste of clear soup should be obviously bright, the kind of freshness that extends from the tongue to the throat, but this kind of freshness will not be as mellow as milk soup.

It will be shallow and bright.

The stock used in the preparation of Huaiyang cuisine and Hubei cuisine is often a pot of chicken soup, which is basically the same as chicken essence.

But the broth of Shandong cuisine is different. Most restaurants now use tap water and MSG to make the clear soup, and add a spoonful of Sanhua evaporated milk to make the milk soup.

For knowledgeable people, the food produced in this way is really hard to eat.

Industrial condiments and soup made from ingredients are completely different things.

‘The reason why the soup is not clear and bright enough is that it is not lifted properly, but my clear soup is obviously crystal clear to the bottom. ’

Su Chen looked at the pot of soup and fell into deep thought.

The preparation method of this clear soup is somewhat similar to the soup base of boiled cabbage, but the raw materials are slightly different.

‘Review it again! ’

There are four ingredients in the raw materials, namely elbow, chicken, duck and pork bones.

Among them, the role of elbows can make the soup thicker, chicken and duck can make the soup fresher, and pork bones can make the soup more fragrant.

‘How can I hoist it more properly?’

Su Chen set up a large bucket on the stove again and put ten kilograms of water in it.

Make two cuts on the pork elbow along the pork bone to expose the elbow bone, and then use the back of the knife to break the bone, so that the fragrant characteristics of the pork bone can be brought into play.

After washing the hen, remove the chicken feet, cut off all the chicken breasts, remove the chicken fat and chop into minced meat for later use. This is the material used to make the soup later.

The same goes for chicken legs. In the production of Shandong cuisine soup, the pureed chicken legs are called red whistle, while the pureed chicken breast is called white whistle. The main function is to absorb impurities in the soup, making the soup clear and translucent.

For the remaining chickens and ducks, use the back of a knife to break all the bones, and then pin the two wings together, thus completing the preparations.

Immediately, Su Chen started making clear soup according to the preparation method in the famous recipe.

A pot of fine soup takes at least ten hours to make.

During this period, Su Chen could not leave the practice room, otherwise he would have to start all over again.

Every time while waiting for the soup, Su Chen would look for other dishes to practice.

Three days of repeating this process flew by in a blink of an eye.

In the early morning of the 14th, Liu Abao got up before five o'clock and came to the th floor.

Sure enough, he found that Su Chen had appeared in the kitchen.

"Boss, Mr. Ling and the others are already on their way back. There are still some ingredients that cannot be delivered. They brought them with them themselves. They are expected to arrive in Jingzhou at ten in the morning."

Su Chen nodded with satisfaction.

It was really the right choice to leave this matter to Ling Shuyu, everything was just right.

There are a lot of things that he doesn’t say, and probably only Ling Shuyu can understand them.

"Let's start with the existing ingredients first. We have enough work today."

Liu Abao patted his chest and said, "I have already said hello to Master. When he arrives in Jingzhou, he will come by himself. I don't need to pick him up!"

"Let Bai Xiaobo pick him up. Don't get lost, old man."

It was a bit unexpected. Lu Yongliang was obviously here to celebrate Cui Yufen's birthday, so why did he come one day early?

Su Chen took out a pair of large intestines from the ingredients sorted in the kitchen. It didn't matter where it was produced. It was bought from a big market.

"You should deal with the large intestine first, and take care of everything."

"Do you want to make nine-turn large intestine? I can do this dish." Liu Abao is still very confident in his Shandong cuisine skills.

Su Chen shook his head and smiled, "Let me cook all the dishes this time. Just help me get started, oh yes! When cleaning the large intestine, three thirds of the oil on the surface is removed."

"Huh?" Liu Abao was quite puzzled, "Boss, this large intestine is just for its oily flavor. Are you sure you want to remove three thirds of it?"

Su Chen didn't explain, just nodded.

Is my SS-level nine-turn large intestine kidding you?

At first, Su Chen would not remove the oil from the surface of the large intestine. This was specifically explained in the famous recipe!

After making the nine-turn large intestine several times, it successfully evolved from A-level to S-level. After tasting it, Su Chen discovered that it was really delicious!

But there is a problem: it smells too good!

Logically speaking, it is a good thing that a dish is particularly fragrant, but this dish is so fragrant that the aroma masks other flavors. Every bite only has a strong aroma and nothing else.

This aroma comes from the oil on the surface of the large intestine.

So when Su Chen repeatedly tried to remove the surface grease, he found the amount to remove bit by bit.

After removing three-thirds of the fat, the aroma of the fat sausage will be appropriately reduced, making the flavor of the seasoning and the flavor of the large intestine itself more prominent, instead of just the oil aroma. This is very important, and it is a super upgrade to the SS level. The secret!

It is not even found in famous recipes. Instead, it is specifically described: When cleaning the large intestine, do not wash off the oil on the surface of the large intestine.

‘Perhaps it was because people in those days had less oil and water in their stomachs, so being able to eat this kind of oily flavor would be more in line with the masses’ tastes. ’

This is the only reasonable explanation.

Liu Abao was responsible for cleaning the large intestine, while Su Chen started to handle some seafood. Not long after, Bai Xiaobo walked into the kitchen.

"Boss, do you have an order to take today?"

Su Chen raised his eyelids and glanced, "I definitely can't take it today. We don't have time to take care of other orders today."

"But this order is a bit too much."

"How much more?" Su Chen stopped what he was doing. If he had enough money, he could really take it!

This is where deliciousness comes in!

"Lunch, meal for 2 people, 1000 yuan." Xiaobai looked at it on his mobile phone. He had already confirmed this order with the customer repeatedly. As long as Boss Su's review is correct, he can take the order.

"What are your needs?"

Xiaobai said into the mobile phone, "The customer's demand is to eat at least three dishes, and it must be Huaiyang cuisine."