Food customizer.

What is a fried finger?

Some people insist on guarding the slaughterhouse for this stuttering person, and some people are willing to make their homes stink to the sky for this stuttering person.

Many people come one after another to try this dish, which shows how popular the fat sausage is.

The famous local dish of Sichuan Province, the fried chicken fingers, is made from the fat large intestine cut into rings. The large intestine is cooked in a frying pan and emits an addictive aroma.

Zhang Maolin likes to eat this dish, and Wang Zhijun likes to eat it, but there is one person who is not very happy.

When Cui Yufen heard what Zhang Maolin said, his tone was extremely disdainful.

"Is there any difference between this fried finger ring and our nine-turn large intestine? It's obviously the same dish. If you ask me, this dish will be deleted from the Sichuan Province cookbook in the future. Others will think they have eaten it in Sichuan Province. Shandong cuisine, say your local restaurants are not authentic.”

Wang Zhijun looked stern, thinking that you can scold me, but if you say that our Sichuan cuisine is not good, then I have to tell you.

"Your Jiuzhuan large intestine is cooked and eaten, while we eat it with fried fingers dipped in it. How can this be the same? Not to mention the eating methods are different, but the cooking techniques are also different! Your Jiuzhuan large intestine is boiled. We are steamed, can this be the same?”

Cui Yufen was extremely disdainful of this, and snorted coldly, "I say it's the same, it's the same. Anyway, they are all fat intestines, and they all have the same taste."

Wang Zhijun took a breath and felt that this woman was so unreasonable!

What am I telling you, what are you telling me?

For a while, I couldn't find an angle to refute.

Fortunately, Su Chen spoke at this time, and said in a comforting tone, "Teacher Cui, this explosive ring finger is a bit different from the nine-turn large intestine."

Lao Cui didn't say anything because she had eaten Su Chen's nine-turn large intestine on her birthday.

To put it bluntly, I feel ashamed!

The same is true in the chef world. Paying attention to the inheritance of the sect is one aspect, but when it comes to debate, who has the final say is the strongest.

Zhang Maolin asked first, "Oh? In Boss Yi Su's opinion, what is the difference between the two? Is it just that the cooking techniques are different?"

He also wanted to hear Su Chen's opinion.

The cooking skills this young man has shown from the beginning to the present have already impressed Zhang Maolin. If it comes to cooking, Zhang Maolin really can't talk, but if it comes to eating, he can really talk.

Su Chen thought for a while.

"Different cooking techniques will directly lead to different taste and flavor. Nine-turn large intestine is boiled first, then fried, and then grilled. It pays attention to the taste."

"The fried finger is different. What you eat is still the original taste. Of course, I don't mean the original taste."

As for how authentic it is, Su Chen doesn't know.

Just pour vegetable oil into the pot and heat it to 60% heat, then open a steamer with a small basin inside.

Several people looked at it one after another.

There were three sections of fat intestines in the basin, soaked in onion and ginger water. Because they had been steamed for a long time, the intestines looked a little soft and swollen, but there were many wrinkles on the surface, a bit like the wrinkles on your hands after taking a bath for too long. a feeling of.

"This is very simple, just water, salt, and onion, ginger, and peppercorn cooking wine."

Seeing that they were all curious, Su Chen said with a smile.

It is indeed very simple. The water used is common water to remove fishy smell, and the salt is used to add a base flavor to the fat intestines. This method of making is called steaming with water, and several people present are familiar with it.

"Looking at it this way, it can indeed retain the flavor of the sausage itself to the greatest extent." Zhang Maolin nodded affirmatively.

Originally this was a very serious statement, but I don't know why it changed after the show was broadcast.

In fact, Su Chen cleaned these three sections of fat intestines very cleanly. He also used alum during the cleaning process to remove mucus.

He also turned the sausage over and carefully washed away the dirt on the grease. He washed it until the sausage felt a little astringent to the touch.

Wash the fat intestines to this extent in this way, then soak them in clean water with onion, ginger, cooking wine and Sichuan peppercorns and steam them for several hours. This will definitely remove any fishy smell, and all that will remain is the fragrance!

"You guys, please stand over to the side." Su Chen pointed to his side, "There is still water in the fat sausage. Don't let it explode later and splash on everyone."

Some tips are learned from the hard lessons learned by predecessors.

Fortunately, Su Chen was not afraid of being hurt in the practice room. When the sausage was put into the oil pan, a puff of oil exploded from the openings at both ends of the sausage, which made Su Chen quite confused.

Sure enough, when the four of them stood next to Su Chen, the three pieces of fat intestine struggled several times in the oil pan, and the opening of the fat intestine exploded with oily splatters.

Fortunately, the few people here are all kitchen veterans. If Zhang Li was here, she would have run away screaming.

Su Chen was not idle when frying. He would roll the sausage up and down every few minutes to ensure that it was fried evenly.

After frying for about five minutes, the surface of the sausage turns into a beautiful golden red color.

Not to mention that Chinese food’s emphasis on color, flavor, and taste is actually a very top-notch requirement, especially the ‘color’ requirement.

Some colors look very appetizing when placed on ingredients, while some colors are less interesting.

Su Chen remembered that a long time ago, one of his colleagues made his own Dark Cuisine Douyin account and often posted some whimsical dishes. Once, he made Coke chicken wings with blue Coke.

If you eat it with your eyes closed, the taste may still be the same.

But the color of that thing looks like it will be poisoned if you eat it!

The fat intestine turns golden red, which is a very appetizing color.

Su Chen blocked the fat intestines with a fence, poured the oil in the pot into a basin, put it back on the high fire and added a few drops of sesame oil into the pot. After shaking the pot for a while, he took out the fat intestines.

"Tsk, Lao Wang, I discovered something very interesting."

Wang Zhijun didn't bother to look, but glanced at Zhang Maolin from the corner of his eye. He didn't want to say more about this guy who surrendered to the enemy!

Zhang Maolin ignored him and said to himself, "Boss Su is very organized when cooking. Some of these eight dishes are considered big dishes. We are here to disturb them. Otherwise, the speed of cooking is still acceptable."

"What on earth do you want to say?" Wang Zhijun was speechless.

There’s no end to this rainbow fart, right?

Zhang Maolin said, "Boss Su didn't help the cook! He prepared all these things by himself. When we came here, the sausage had been steamed for more than three hours. He could prepare so many dishes in such an orderly manner. It has not taken many years." You can’t do it with practice!”

Wang Zhijun's face turned dark again.

Although he knew that Zhang Maolin was praising Boss Su, he still felt vaguely dissed.

How do these state banquet chefs cook?

For example, if Wang Zhijun is in charge of these eight dishes, what Wang Zhijun needs to do is basically what they can see Su Chen doing now.

Su Chen's previous work was all done by others.

Therefore, in Lao Wang's view, Zhang Maolin's words somewhat meant to diss their state banquet chef.