Food customizer.

No wonder!

Sui Po looked at the dish on the plate and said with a smile, "I was almost fooled by this egg pine. When I ate it just now, the egg pine tasted more than just eggs."

"This egg floss also has the aroma of meat and fish. It is not the aroma of ordinary fish, but the kind of spring fish that you have eaten, right? This fish has a very special taste. Haha, it is indeed Lu The teacher made it by himself! Let me try a few more bites."

In addition to the egg pine, Sui Po took a big bite of the other side dishes hidden inside.

My mouth was chattering up and down for a long time.

The three assistants were all greedy after hearing this, but rules are rules.

For their team, Master Sui must finish a dish and then evaluate it before the assistant can use the chopsticks.

But this.

A bite of side dishes and a bite of egg floss.

Then wrap the side dish with egg pine and enjoy it.

In the blink of an eye, the plate bottomed out!

The three assistants looked at each other in confusion. Master Sui rarely eats food like this. He usually takes a bite and briefly describes the texture and taste. If there are other stories, he will also say a few more words.

After taking another bite, you will start to guess how to make this dish. If you come across a delicious dish, you will even go home and reproduce it for your fans to learn from.

Why is this so?

Even Sui Po himself didn't realize it. He kept chirping, and now there wasn't much left on the plate. When he went to pick it up, there were only a few side dishes left, and the egg pine and fish had all been eaten.

"Um." After Sui Po realized his gaffe, he was a little shy in embarrassment, "There's nothing good to say about the dishes cooked by Master Lu and Master Lu. Both the taste and flavor are top-notch. Let me guess how this dish should be." do it!"

I thought carefully about what I just ate.

Master Sui picked up some of the remaining ingredients on the plate, "Shredded mushrooms, shredded winter bamboo shoots, and spring fish. The ingredients are very simple to match. Spring fish is the main ingredient, mushrooms and winter bamboo shoots are for freshness and flavor, and egg floss and pork floss." It’s amazing, as soon as you stir-fry these ingredients in the pot, the flavors blend together.”

When talking about what he is good at, Master Sui's embarrassment gradually faded away, replaced by a professional look, "But I don't recommend everyone to cook this dish at home! Although the dish is delicious, it is not easy to make. Just this floss and egg. loose."

I really wanted to clip it up and show it to the camera, but it was gone.

Sui Po had no choice but to say, "The egg floss and meat floss that the master fried are a little dry, but the side dishes and fish inside are filled with soup. This is the result of the heat. You ordinary people can't do it, so why not?" learned."

But at this time, Sui Po already had a clear understanding of Master Lu's level in his mind.

After frying the egg pine, use oil-absorbing paper to absorb all the fat inside, and then tear it into the shape of hair with your hands.

The egg pine at this time has the best texture, a little crispy, but not tooth-piercing.

If you want to incorporate the flavor of spring fish and other ingredients into the egg pine, you must put all the ingredients in one pot and stir-fry.

You can put the egg flakes into the soup and stir-fry until the soup is still there and the egg flakes are still dry!

How amazing is this?

Most people really couldn't do it, and Sui Po himself was not sure. If he was asked to do it, would he be able to do it?

As the second dish was brought to the table, Sui Po began to really pay attention to these dishes!

Little did he know, it was not just him who was shocked, but also the person in the kitchen just a few minutes ago.

"So, use instant stir-frying to isolate the egg pine from other ingredients and only absorb the pot gas but not the soup?"

Su Chen felt that today was really an eye-opener. This technique was just like an anime.

I secretly thought to myself why Lao Lu didn’t try it before if he had such a skill. He was hiding it!

"Yes, this is a very basic cooking skill in Hubei cuisine. You can master it with more practice." Lao Lu didn't think it was a big deal, and continued to do his own thing after speaking.

Hearing Su Chen be so shocked made Lu Yongliang feel so happy, and even the depression of being suppressed by Cui Yufen was diluted a lot.

"I didn't expect this customer to be really knowledgeable." Seeing Lu Yongliang's arrogance, Su Chen said with a smile, "It seems that Master Sui has also registered as a member, and he is still a level six member."

As he said that, Su Chen deliberately looked confused and didn't understand, "Hey, old man, do you think this evaluation system is accurate? He's not even a state banquet chef, but he can actually get Level 6 !”

Lu Yongliang's expression, which had been secretly happy just now, suddenly became distorted.

Even the cooking movements on my hands are a lot more irritable!

Damn it, if you can speak, speak more, if you can’t speak, don’t speak! ! !

"Okay, let's serve the second dish."

Seeing Lao Lu's unhappy look, Su Chen felt secretly happy.

Of course, this was just a bad joke between old friends, and he didn't really want to attack Lao Lu.

The second dish sent out was poached meatballs.

This dish is particularly interesting. It only uses more than 20 ingredients and condiments, and the cooking methods include frying, boiling, and roasting. The finished dish is golden in color and shaped like a purse, and is paired with pink shrimps. And emerald green spinach, gorgeous and beautiful!

Although Lao Lu was a bit cruel when he was burned in the end.

But this does not affect the beauty of the finished dishes. Even Zhang Li, who was carrying the dishes, was a little fascinated.

'Although the dishes cooked by Boss Su are delicious, the dishes cooked by the old man seem to be more delicious. '

In other words, Lao Lu has almost reached the pinnacle in the color matching and beautiful appearance of the dishes, which Su Chen cannot match.

When the new dishes were served, the three assistants blinked at Master Sui.

Each has his own plan.

For a dinner of 10,000 yuan for four people, it stands to reason that five dishes are enough to eat. If it is not enough, everyone can just have a bowl of rice.

But Chef Sui enjoyed the first dish alone.

Is this the second dish?

Without waiting for his thoughts to spread further, Sui Po started his work. Facing the camera, he picked up a poached meatball with chopsticks in his hand and brought it to the camera.

"Poached meatballs are still a famous dish in Hubei Province. This dish is considered a traditional dish in Wuhan. You must try it when you visit Wuhan."

After I finished speaking, I felt that what I said was a bit funny.

The poached meatballs made by the chef at the state banquet are in Jingzhou. I’m afraid I can’t find anything more authentic and delicious than this in all of Wuhan.

After laughing a few times, Sui Po did not rush to eat first this time. Instead, he put the meatball back on the plate and began to learn more about it.

"The preparation process of this dish is relatively complicated and it is not suitable for making at home. Fans who want to learn can save it."

"Why are they called poached meatballs? First look at the golden layer on the outside. This is oil and gluten bubbles."

Only then did Lao Sui take a bite, which was enough to reveal the tender meat filling inside.

"Tsk, the texture is soft, tender, and very refreshing. This dish is good. The taste is a very authentic salty and savory dish. The oily gluten soaks up the soup. After you take a bite, you can imagine it yourself."