Food customizer.

The first thing to be served is a steamed fish!

Many people took a closer look and realized they didn’t recognize this fish!

The fish that Jingzhou people often eat are grass carp, carp, and sea bass. Their knowledge of other fish is very shallow. At first glance, this fish on the table has a pointed head, is black all over, and is a bit ugly!

"This is called mullet, also called black fish."

Jingtai's chef whispered.

Although black fish is ugly, it tastes delicious. Because it is a carnivorous fish, the meat is very firm, and it tastes very elastic and chewy!

The steamed fish made by Su Chen is also very different from the steamed seabass.

The selection of condiments is more diversified. In addition to using scallions for steaming, Shaoxing wine, milk soup, MSG, sesame oil, and white sugar are boiled and poured on the fish together with hot oil.

With this preparation method, the fish still tastes light, with a hint of black bean flavor, making the flavor richer.

The second dish on the table is called green liquid chicken!

This dish is very particular about the selection of ingredients, or in other words, Lao Guang is very particular about the selection of ingredients for all dishes.

The guests were curious and stretched their necks to look.

The chicken needs to be two and a half kilograms of fat and tender hens that have not laid eggs, which are called chicken nuggets locally.

"There are a lot of delicious things, so you need someone who can cook them. Can you make them delicious if I bring you such a winter melon?"

Good guy!

Why is there a big oval green melon stuck in that pot?

It looks a bit like a watermelon, but anyone with a discerning eye knows that it is definitely not a watermelon.

Steam over medium heat for fifteen minutes and it will be done.

Finally, thicken the suburban vegetables and the original soup from the steamed chicken in a wok, add sesame oil and lard and pour it on the surface of the chicken pieces.

The third dish served on the table seemed ordinary, but it was also loved by everyone, which was braised pork with pickled vegetables.

And Su Chen's next behavior confirmed everyone's view that this dish was 'not simple'.

The eldest nephew brought his small instrument and said, "Uncle, your uric acid is not high yet. Don't hurt me to death if you drink it later."

"Chicken slices? Are they the offal slices of some kind of animal?"

"Before serving the dishes, I must remind everyone that if you suffer from gout, you must not drink this soup. You can come to the canteen to get boiled water to drink. I hope you will be considerate of the poor hospitality."

Sensing everyone's doubts, Lu Yongliang said loudly, "This is a winter melon. It is produced in Hainan. It is also called Jade Winter Melon."

Of course, the chef also needs to cut the whole chicken into pieces, put steamed onions and ginger on the plate first, and then place the cut chicken pieces on top to form a prototype of the chicken.

Another ingredient that is not available in Jingzhou.

The finished dish looks elegant in color and is lined with green vegetables, hence the name Green Liquid Chicken.

Before serving this dish, Su Chen had to give a friendly reminder to the camera.

But everyone noticed that there were ten particularly interesting things on the stove in Su Chen's kitchen.

Although it was soup, when Su Chen started to make new moves, everyone realized that this dish was not simple!

The winter melon that has been steamed for an hour has already become extremely soft and rotten inside, and is even slightly transparent.

"The uric acid is not high this year, so I can drink it."

“This kind of winter melon has an emerald color, thick and sweet flesh, and is the perfect choice for making soup.”

In this way, the whole chicken, fish and steamed meat are all ready. Counting them down, there are about twenty dishes. It stands to reason that the banquet should be almost over.

After repeating this process for all ten winter melons, Su Chen started a new operation!

"You kid!" The uncle thought for a while, "Just drink some soup and it won't be a big problem."

Jingzhou people like to eat this dish with lotus leaf cakes, which has a unique flavor.

"First of all, I hope everyone enjoys today's banquet, and I hope everyone likes today's dishes. This is the last dish today, which is soup."

There are various ingredients in the spare pots, divided into dozens of small pots. Just looking at them is shocking!

Immediately add wet starch to each basin and start stirring.

It is a stainless steel pot. The diameter is not very large, but the height is very high, which seems to be inconsistent.

This kind of winter melon is oval in shape, almost the same size as a twenty-pound watermelon.

Instead, he silently took out a small instrument from the bag he carried with him.

"The name is: Fresh food hidden in melons."

After removing the bones, use a small spoon to remove all the soup inside the winter melon. At the same time, scoop out the soft flesh of the winter melon and put it in another bowl.

In the corner of the kitchen was a stove used to stew casseroles. There were ten small stoves on one table, and at this moment, there were steaming pans placed on the ten small stoves.

The uncle sighed deeply, "I've opened my eyes today. We don't have anything here! There are too many delicious things outside, right?"

The uncle stopped talking.

Jingtai's chef caught the movements of Su Chen's hands with keen eyes. Every time he picked up a new small basin and mixed it well, he would subconsciously pronounce the name of an ingredient.

The needle pricked the finger and squeezed a drop of blood onto the test paper.

It's not accurate to say it's a pan.

Lu Yongliang reminded, "If nothing else, the duck gizzards are sliced. There are also fresh mushrooms and fresh lotus. This ingredient seems to be"

After saying that, Su Chen opened all ten pot lids!

Just watch Su Chen use a small slotted spoon to reach into the inside of a winter melon, and actually fish out a lot of ingredients!

Looking carefully, there are some bones of different shapes, but it is not clear what animal bones they are.

The method is to coat the surface and inside of the tender chicken with green onion, ginger, Fen wine, MSG and refined salt, and then stuff the green onion and ginger into the chicken cavity.

Lao Lu was also a little unsure, and turned to look at Cui Yufen, "Frog?"

"It's a frog." Cui Yufen said with certainty, "This dish is quite troublesome. Just now Xiao Su said it was called "hidden in a melon". I remember that this dish used to be the imperial soup dish of the Qing Dynasty. The name at that time should be It’s called Baiyu Cangzhen.”

Compared with "hidden freshness in melon", it is obvious that "hiding delicacy in white jade" is more pleasant to listen to, and the advantage of the former is that it is easier to understand.

After the various ingredients and wet starch are mixed evenly, they are scalded in boiling water for a very short time, only about half a minute.

After draining the water, all the ingredients were put into the same pot, thus turning dozens of small pots into ten medium-sized pots.

At this time, Su Chen began to add condiments to each pot.

There is no secret formula. Everyone knows all the condiments, which are only MSG, refined salt, sesame oil and pepper. Finally, add half a teaspoon of lard in the basin.

After completing this step, Su Chen seemed to be relieved.

He took long-handled tweezers and placed the prepared ham slices, roast duck slices, and crab meat that had been blanched for ten seconds under the watchful eyes of a hundred or so people one by one and placed them on the bottom of the winter melon.

Then pour the mixed ingredients in the medium bowl onto the bottom.

The transparent melon flesh that was dug out when the pot was cooked is re-covered on top, and the hollowed-out winter melon is now filled again.