Food customizer.

Without the assistance of the cooking pot, Su Chen would not be able to do as he pleased when seasoning.

The people standing here are all the top chefs in the country, and Su Chen is not brave enough to use the God of Cooking suit in front of them.

During this time, Su Chen also had a new definition of the God of Cooking suit.

Rather than using this thing to show off in front of others, the attributes of this thing are more suitable for pleasing yourself.

For a person who loves food from the bottom of his heart, this is undoubtedly the best reward in the world. Su Chen only needs thirty minutes to get up every day to have an SS-level breakfast.

Only foodies know the value of this stuff!

Using ordinary pots and stoves for seasoning requires more precise control of the heat, which is not a problem for Su Chen at all.

Dig a spoonful of lard into the wok, wait until it melts, then add the same amount of vegetable oil, mix the two, turn on high heat and bring to a boil!

I caught a handful of Sichuan peppercorns and dried red peppers on the fence.

brush!

brush!

Su Chen dipped the pan into the boiling oil and fried it for a second or two, then took it out, tossed it in the air, and then put it into the oil pan to fry. Repeated this five times, the Sichuan peppercorns and red peppers in the pan All were blown into golden red.

Zhang Maolin nodded slightly, this skill is still worthy of recognition.

If ordinary chefs fry chili peppers and Sichuan peppercorns, they usually fry them separately, and the oil temperature should be at most 60% hot.

The advantage of frying in this way is that it can force out the last moisture in the dried chili peppers and Sichuan peppercorns, but the disadvantage is that long-term frying will allow the aroma of these two condiments to penetrate into the oil, resulting in insufficient aroma of the spices themselves.

But if the oil temperature is higher, both Sichuan peppercorns and chili peppers will be easily fried until they are burnt.

Su Chen's technique is just right, each frying takes no more than three seconds, that is, the moment the temperature is transferred to the inside of the pepper, the pepper breaks away from the high-temperature oil, retaining the aroma inside the spice to the greatest extent.

After repeating it several times, even if they stood not far from Su Chen, they could only smell the faint scent of chili pepper.

But judging from the color of the peppers, it was obvious that they had been fried to a complete crispiness.

Su Chen put the chili peppers and Sichuan peppercorns on the vegetable pile, banged them into pieces, and then quickly cut the cabbage into pieces.

Cut the ginger into thin slices and cut the scallions into sections.

A set of actions follows smoothly, and almost every step has no unnecessary steps. After the preparation of these materials, the tenderloin on the cutting board is completely defrosted.

Refined salt, cooking wine, and egg white dough. Grip the meat slices evenly and set aside.

"This preparation method seems to be based on the boiled beef preparation method in southern Sichuan. President Wang, what do you think?"

Wang Zhijun was still immersed in Su Chen's flowing water, and was quite speechless by Zhang Maolin's meaningless questions.

I'm using my eyes to see, how else can I see?

You traitor who surrendered to the enemy, you don't deserve to talk to me!

Of course, this was just a small thought in Wang Zhijun's mind. He still nodded and followed Mr. Maolin and said, "The boiled beef in southern Sichuan has a very high status in Sichuan cuisine. Boss Su imitated this method to make boiled beef." The quality of the tenderloin is very high. I think the tenderloin is of good quality, but I don’t know how it compares to beef.”

The implication is that the southern Sichuan cooking method has very high requirements on ingredients.

People use beef because the texture of beef is fresh and tender, and the fiber is obvious. It is not only delicious but also has a strong flavor.

If you want to use this method to make pork, then you don't know.

Zhang Maolin didn't move and just looked at Su Chen. However, as a food connoisseur, he also agreed with Wang Zhijun's statement.

The next production is relatively simple.

Use mixed oil to stir-fry the chili bean paste in a frying spoon, and then quickly add cabbage, onion, ginger and other condiments. Stir fry a few times with the pot spoon in your hand, and then scoop in three spoons of the clear soup that has been at high temperature next to it!

After stirring the cabbage in the pot evenly, the clear soup will begin to boil slightly.

At this time, shake the tenderloin slices that you just reserved and put them in, and then use a pot spoon to stir and spread the meat slices.

The sliced ​​meat and cabbage were simmering in the soup, and Su Chen was not idle either.

Then scoop four ounces of mixed oil into the large pot and put it on the high fire. Even if it started to burn and thick smoke started to come out, it still didn't leave!

Wang Zhijun looked a little stupid.

If this is to be poured on the surface of meat slices, will the temperature be too high?

If this kind of oil is directly sprinkled on the chili noodles, it will definitely become mushy!

Just when he was thinking about why this was happening, he watched Su Chen pour the meat slices that had been cooked for three minutes and all the other ingredients into a large bowl, and he chose a thick-walled, high-temperature-resistant bowl!

Use your right hand alone to sprinkle the chopped chili noodles and Sichuan peppercorns very evenly on the surface of the large bowl.

Wang Zhijun stared at Su Chen's hands, just to see what he would do with the spoonful of hot oil that was already emitting thick smoke!

Su Chen's right hand was still busy, using a small spoon to stir the ingredients in the bowl. At the same time, he raised his left hand, and the hot oil in the spoon was poured on instantly!

"boom!"

A burst of flame suddenly burst out from the big bowl, scaring everyone back.

Su Chen didn't seem to be satisfied yet. The spoon in his right hand continued to stir the ingredients in the bowl in the flames, and his left hand continued to drizzle oil!

The fire started again.

It wasn't until all the oil in the spoon in Su Chen's left hand was poured out that the flames gradually disappeared.

Only the slightly bubbling soup and meat slices were left in the bowl. It was obviously boiling again just now and is gradually calming down now.

"This is so fancy." Wang Zhijun rubbed the back of his head, "Why are you still doing this when you have already poured it out?"

This is just like how some restaurants nowadays like to prepare some dry ice when cooking. Even when people bring food, it is all in a fog. Before eating, they even remind customers whether they want to take a video. This is outrageous.

Su Chen clapped his hands and didn't quite agree with Wang Zhijun's words, "I've tried it several times. If you want to achieve the flavor and make the meat taste better, this is the only way to achieve the double-frying effect." Effect."

Ordinary stoves are no better than the Cooking Pot. If you use that thing to make it, this step is unnecessary.

Therefore, Su Chen's current technique is actually simulating the effect of the Chef's Hotpot.

If Su Chen had not made it once with the God of Cooking suit in the practice room, it would be difficult for Su Chen to think of such a weird method, but this thing looks exaggerated, but it is really useful!

The ultra-high-temperature oil is poured into the bowl. When the flame is lit, it is equivalent to a secondary cooking of the ingredients and condiments inside. Moreover, it is cooked without the stove, so the temperature and aroma will be more direct and pure. !

Wang Zhijun still disagreed with what Su Chen said.

I always feel that this is something gaudy and flashy.

The first dish of boiled pork slices was ready. Su Chen put a long eggplant on the cutting board and asked casually, "Should you eat it now, or should we eat it together when it's ready?"

Cui Yufen and Lu Yongliang didn't speak. They had nothing to do with this meal. If they had to say anything, it could only be a matter of sharing the meal.

Wang Zhijun turned around and said, "Mr. Maolin, do you think we should eat now or later?"