Food customizer.
Chapter 120 Cui Yufen is here! (page 12)
Obviously, these master chefs are really addicted to helping the kitchen.
It can be said that the little thoughts of several people are written on their faces.
Jiang Wusheng was originally a serious old man, but now he insisted on following behind Su Chen, "What are you doing, Boss Su, what should we do this afternoon?"
As long as I help you work, you have to take care of my food!
If we don’t eat, we’ll just eat a few steamed buns and a few bowls of hot pot noodles. Isn’t that too much?
As Su Chen walked towards the 19th floor, the expression on his face became increasingly helpless.
This afternoon's work involves secondary processing of some ingredients. Logically speaking, it should be done by oneself. It is not impossible for these master chefs to participate if they have to.
But some ingredients are not prepared in particularly large quantities. If they don't get what they want, they will be in trouble. He couldn't say it, because it would be troublesome to do it again, but looking at several old men acting like old naughty boys, Su Chen couldn't bear to refuse.
"Well, anyway, let's go to the kitchen first and let's talk if we need any help!"
As for dinner.
Harmful!
Looking at this situation, no matter what happens, I can’t avoid having another meal of noodles and steamed buns myself!
The first thing Su Chen did after returning to the kitchen was to start making clear soup and milk soup.
This soup needs to be cooked for ten hours. From now on, it will probably be finished late at night.
Following the steps he had learned previously in the practice room, Su Chen took the lead in scraping and cleaning all parts of his elbow, making two cuts along the elbow bone to expose the elbow bone, and then broke it with the back of the knife.
"We are going to make soup. If nothing else, if the soup can be cooked well, the meal will be worth every penny!" Lu Yongliang looked at Su Chen's steps and naturally knew what he was going to do.
"That's right. Nowadays, very few Shandong cuisine restaurants are willing to do this. I remember that the Shandong cuisine restaurants in the past would close down after the soup was sold out, and they would never cook dishes without soup!" Jiang Wusheng also said to Su Chen. I admire this rigorous character.
"Abao can help with this!"
The apprentice is very familiar with Shandong cuisine. Lu Yongliang thinks that his attainments in Shandong cuisine may not be as good as A Bao's. He has to specialize in the art. This must be recognized.
Liu Abao did not refuse, "Boss Su, let me get you a red whistle and a white whistle first."
"Row."
Lu Yongliang and the three old men hurriedly went to help with some work if they could help, and spent most of the rest of the time standing aside and watching.
But just by looking at it, they were completely impressed by Su Chen's extraordinary skills!
When Su Chen put the perforated lid on the vat, Lu Yongliang stood there, "I can already imagine how delicious this pot of soup will be ten hours later!"
"Tsk! Boss Su. Today you have let me know what it means that one minute on stage and ten years of hard work off stage." Jiang Wusheng watched Su Chen make clear soup and milk soup from beginning to end, and he was filled with admiration. .
The diners only thought that the exquisite food they had was due to the skill of the chefs and their control of the heat. Little did they know that there was such meticulous preparation.
Take Su Chen's method of making clear soup as an example.
Just the use of water is like a superb state. First, use water to boil the blood out of all the ingredients.
After cooking the ingredients until they are six-mature, take them out and wash them with clean water. The water used for washing is not discarded, but is poured back into the pot before cooking.
Under low heat, stir and cook with a spoon. After a while, some foam and oil came out of the water.
Just this step made Jiang Wusheng fall into admiration.
This is no longer a matter of technique, this is something that can only be thought of with an ultimate understanding of making soup. Who can boil blood foam and oily water from water?
How awesome!
While the clear milk soup was slowly simmering over low heat, Su Chen checked Abao's washed large intestine again. After making sure that the remaining intestinal oil was consistent with the ratio he needed, he used alum to spread on the large intestine and re-dried it. Clean.
Tie the two ends of the fat intestine with hemp rope, place it in clean water and start cooking slowly over low heat without adding any seasoning.
This step takes at least four hours to cook the fatty intestines.
It is such a secondary processing of ingredients, Su Chen alone dominates a kitchen.
Some of the ingredients that have been improved in the practice room are processed by myself, while others that have not changed are handed over to the three state banquet masters and Liu Abao.
The complicated work lasted until past ten o'clock in the night, and finally all the ingredients needed for the next day were almost prepared.
"Okay, the remaining ingredients are all freshly fried and cooked. You can just deal with them when cooking tomorrow."
Jiang Wusheng stretched out and said, "I haven't done this kind of work for many years, not to mention it's quite tiring!"
"That's right." Lu Yongliang looked not only not tired, but also a little radiant, "Let's go, Xiao Su will cook for us!"
Jiang Wusheng: "Yes, yes, you have been busy all day, and you have reached this point without paying attention? It is really hard to bear without eating two bowls of noodles!"
Jiang Wensheng: "I think so. If I can have four more buns, I feel like I will definitely be able to sleep well at night."
Su Chen:? . ?
Who are you implying?
Su Chen had long been mentally prepared for dinner. The employees who brought this delicious meal had all gone back from get off work, leaving only the five of them, which was okay.
Not long after, there was a crazy inhaling sound from the second floor where the delicious food was.
As the big mouthfuls of meat buns and big mouthfuls of noodles went into their stomachs, the fatigue on these people's bodies felt as if they were gone.
Jiang Wusheng, who usually rarely eats dinner, had three large bowls of noodles and five large steamed buns for the first time this night!
If his brother hadn't stopped him, he probably could have stuffed another bun into his mouth.
After the three old men finished eating, they left the restaurant together.
Su Chen kindly offered to take a taxi for them, but the three of them refused, saying they would take a walk to eat.
'How can anyone take a walk for more than ten kilometers?'
Su Chen didn't care about this. After letting Liu Abao rest, he returned to the 19th floor.
In addition to the ingredients that have been processed, there are still some that need to be checked from time to time for heat and color. It was not until about one o'clock in the night that Su Chen finished everything in the kitchen.
The prepared ingredients are also arranged according to each dish.
One night passed quietly.
As the calendar on the phone automatically flipped to August 8th, it was early in the morning when the delicious food arrived. Before the sun shone through the glass, all employees arrived at the company three hours early.
Also arriving at the same time was Fang Changge and his family.
Su Chen is in charge of the interior, and Ling Shuyu is in charge of the exterior.
While the kitchen is busy, another large table is being installed in the restaurant on the 19th floor. Two large tables can seat 20 people.
As for the private room that had never been moved, Brother Fang Chang brought another screen to expand the area. After adding a few chairs, it was enough to accommodate the number of people at his engagement party.
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