Food customizer.

As we all know, in the preparation of Chinese cuisine, the commonly used measurement units are: appropriate amount, a little.

So when people who had just walked into the kitchen saw Su Chen holding the measuring cylinder and examining it carefully in front of the workbench, they were a little confused.

Wang Wenquan even suddenly had an idea in his mind: Could it be that the secret to becoming a second-level chef is to strive for excellence and calculate the amount of all ingredients or condiments used to the exact unit of grams?

Not to mention him, even the chefs at Delicious were a little dumbfounded. This was the first time they saw Boss Su using a measuring cylinder to cook. It was really amazing.

"Are you all here?" Su Chen put down the measuring cylinder in his hand, looked at everyone with a smile, "Are you waiting for your meal in the banquet hall?"

Li Wenkui laughed a few times with a little embarrassment, "Let's go to the kitchen. In addition to the association's scoring today, Master Wang and I also want to watch Boss Su cooking on the spot. You are right, no matter who gets the right to host this event in the end, for us, the most important thing is communication."

Su Chen just nodded slightly and said nothing.

Continue to pick up the measuring cylinder, and then pour the beaten egg liquid in a bowl into the measuring cylinder.

He picked up the measuring cylinder, held it under the light and took a closer look. Then he reached an absorbent ball into the egg liquid, pinched it, and sucked some of the egg liquid out of the measuring cylinder. He didn't stop until the egg liquid reached a certain scale. He looked very satisfied and put the small measuring cylinder on the table.

Then pick up another measuring cylinder.

This process was repeated until all 24 measuring cylinders were filled with equal amounts of egg liquid accurate to milliliters, and then other work began.

However, this operation has made everyone present look confused.

Wang Wenquan racked his brains but couldn't figure out what dish was being cooked that required such a precise instrument to measure the volume of egg liquid?

Why do I feel like Boss Su is being a bit mysterious?

Out of curiosity, everyone continued to watch.

Unexpectedly, it was Su Chen who stopped now.

"Everyone, we are having a seated dinner today. Why don't you move to the banquet hall?"

The association gives scores based on comprehensive conditions, not just the taste of the dishes, but also the environment of the banquet hall and the dining experience are factors that need to be taken into consideration.

This time it is not Li Wenkui's turn to speak.

Zhang Maolin exchanged glances with several colleagues. Although they didn't say anything, everything was implied.

Mr. Mao Lin said softly, "Anyway, the banquet hall is so big, and we have visited it before. It's the same no matter where we eat. If Boss Su doesn't mind, I think it would be great for us to eat here, and we can also see how you cook."

Compared to what to eat today, everyone is more curious about what Su Chen is going to do.

Those 24 measuring cylinders have thoroughly aroused everyone's curiosity.

Su Chen shrugged and gave Bai Xiaobo a look.

Xiaobai was very smart and left the kitchen immediately. Soon he brought in a few chairs and placed them next to the empty workbench in the back kitchen.

From this perspective, the dining place is a bit "so-so", but no one has any objections, so there's nothing much to say.

Lu Yongliang curled his lips and said nothing, but he was deeply moved in his heart.

The "Meishi Lai Law" has always been accurate. Everyone who comes to Meishi Lai for the first time will choose to eat in the kitchen.

It's so fucking weird!

Su Chen continued with his work.

I just saw that he turned on the stove to high heat first, but there were no pots or other kitchen utensils on the stove.

Wang Wenquan's brows had begun to frown.

I always feel that Boss Su is just being mysterious. Sometimes he's measuring the cylinder, and sometimes he's turning on the empty stove. What on earth is he trying to do?

He was just about to ask.

Su Chen took out a semicircular spoon and dripped a few drops of chicken oil into it.

The iron spoon was roasted slightly over a high fire and then removed from the flame. With a slight shake of the wrist, the small amount of chicken oil was evenly slid onto the inner wall of the spoon. Then a prepared measuring cylinder was taken and all the egg liquid was poured directly into the spoon!

His wrist was still in the same motion as before, just shook it, and the egg liquid in the spoon was evenly spread on the inner wall. Su Chen's right hand did not stop for a moment, and almost immediately put the spoon back on the high fire after the shaking ended.

In just two seconds, the spoon left the fire again.

Everyone's eyes could not leave the spoon for a moment. Although the time was very short, the high temperature from the raging fire made the egg liquid in the spoon solidify almost instantly!

At this time, Su Chen took a small bowl next to him and scooped out some green stuffing from the bowl with a small spoon and put it on the solidified egg liquid in the spoon.

"Is that shrimp filling?" Li Wenkui whispered.

Wang Wenquan nodded. "It can be seen that the filling is made of river shrimp, but I can't guess what seasoning is used."

These are all ingredients that were prepared in advance, so of course we can no longer see how they were prepared.

After putting the shrimp filling into the spoon, Su Chen took a pair of chopsticks and carefully made a small hole in the egg skin along the edge of the spoon. Then, starting from this hole, he slowly lifted the egg skin bit by bit until half of it was completely covered with the shrimp filling.

The chopsticks pressed lightly on the edge of the egg skin.

Put down your chopsticks and slowly take the wrapped egg siomai out of the spoon with your right hand.

Because there is chicken fat on the bottom of the spoon, the egg skin is not very stuck to the surface of the spoon, so it's not a big problem as long as you are careful.

A whole egg steamed dumpling appeared in Su Chen's hand.

He placed the egg siu mai in a bamboo steamer and immediately started the second one.

The third.

The same action and skills were repeated twenty-four times before a steamer was filled up.

"This is egg siu mai, which is a common dish in Huaiyang cuisine."

Wang Wenquan explained to his boss Li Wenkui.

"Oh? Is this dish so difficult? I remember we had this dish on the menu before, but the customer response was not very good at the time, so we removed it."

Li Wenkui knows exactly what the operating conditions of all the buildings in the State Guesthouse are.

Wang Wenquan nodded, "Yes, customers generally say that this dish is no different from the Cantonese shrimp dumplings, but it doesn't taste as good as that one."

Everyone present knows how to cook.

After hearing Wang Wenquan's words, even the Jiang brothers nodded silently.

This is something that has to be acknowledged.

The Huaiyang cuisine egg dumplings are made with egg skin made of liquid egg and wrapped with shrimp filling made of river shrimp. The seasoning here is the salt and Ajinomoto added when preparing the filling, as well as a little bit of chopped green onion.

What about the shrimp dumplings in Cantonese dim sum?

The skin is made from boiled rice flour, and some lard is added to it when kneading the dough. This is the first step to enhance the flavor.

The preparation of the shrimp filling is even more particular.

The shrimps are not chopped, but just cut into pieces, so that they have large grains when eaten.

Add ginger rice inside.

In addition, you need to prepare a filling of pork fat, and finally mix the two together before wrapping them in the skin.

The aroma of the pork fat and the fresh aroma of the shrimp are blended together. After being steamed, the shrimp dumplings are crystal clear and plump, with fragrant filling and thin skin. Naturally, they are very delicious.

In comparison, the Huaiyang cuisine egg dumplings are a bit bland.

So when they saw Su Chen put the steamer on the fire and start steaming, the Huaiyang cuisine masters present were all worried for Boss Su.

These are dishes that others have taken away, but you brought them out directly in this kind of occasion. You are already at a disadvantage in terms of momentum!

But Su Chen didn't seem to hear their conversation just now. He was really focused when cooking.

After the egg dumplings were steamed, Su Chen started the second dish.

Remove the chicken wings from a 1.2 pound chicken and freeze the rest for other uses.

Twenty-four chicken wings were put into the oil pan and stir-fried for about four minutes according to the method in the practice room, and then the next step began.

When Su Chen put soy sauce and sugar into the pot.

The Jiang brothers and Wang Wenquan's brows twisted almost at the same time.

Wang Wenquan was so curious that he couldn't help but ask, "Is this reasonable?"

Jiang Wusheng didn't understand either. "Logically speaking, this doesn't seem to make sense."

Jiang Wensheng clicked his tongue for a long time. "Generally speaking, when Boss Su makes us feel that something is unreasonable, in the end it will turn out that we are the ones who are unreasonable. Just watch."

Others also have their doubts.

What I mean is that the order of cooking is generally: add oil to the pan, stir-fry sugar color, then add the ingredients and stir-fry to color them.

But now, Su Chen completely reversed the steps.

Simply stir-fry the chicken wings until half-cooked, and then add soy sauce and sugar to the pan to color them. This directly results in the surface of the chicken wings being only covered with a layer of light red.

It doesn't have a very good feel to the coloring.

It even gives people the feeling that the surface color will be diluted immediately by adding some water.

But Su Chen seemed not to care about it. He continued to put the chicken wings into the casserole in an orderly manner and scooped a few spoonfuls of broth from another pot.

You can still see the pork and chicken bones inside the pot from the surface. The soup base is slightly milky white, and you can tell it was cooked over high heat.

After adding the marinade, Su Chen used a spoon to skim off the foam floating in the casserole, then covered the pot and started simmering on low heat.

After only making two dishes, Wang Wenquan saw an operation that completely overturned his decades of kitchen experience. At this moment, he had only one thought: When can I eat it? I must try what this subversive operation is all about.

Is it possible that all these old guys in our chef world, who have studied cooking for their entire lives, are still not as good as a young guy who just casually cooks a few tricks?

While the chicken wings are stewing in the casserole.

The time for the steamed egg dumplings over there is about right.

Su Chen immediately started cooking on the stove!

Chicken broth, Ajinomoto, salt, wet flour!

Under the high fire, the four ingredients turned into thick milky white soup in an instant.

Su Chen quickly dripped a few drops of chicken oil into it, "Shu Yu, tableware."

While Ling Shuyu asked He Shuting and the others to get tableware from the kitchen, he said to everyone, "Please take a seat first. I'm sorry to have you all eat here. We can start now."

Zhang Maolin can't wait any longer!

Without any hesitation, he sat down in the seat closest to Su Chen and said, "This egg siu mai will be ready soon. Let me see how it compares to the crystal shrimp dumplings!"

“In theory, each has its own merits. It all depends on personal taste.” Li Wenkui said with a smile.

This is a very clever statement. Just now he said that egg dumplings were removed from the menu of the State Guesthouse not long ago, and now he says that each has its merits. Whether it is true or false, it sounds very comfortable anyway.

On Su Chen's side, he deftly used his chopsticks to add the siomai in the cage into the tableware brought by Ling Shuyu.

Because of the dining style this time, the tableware chosen was a small bone china bowl for each person.

Put the egg siomai into a bowl, then use a spoon to scoop the "cowboy sauce" from the pot and pour it on the siomai.

After that, Ling Shuyu and his companions carried the small bowls and placed them in front of the guests who came to taste the food.

In fact, this is the dining system, and it is still very popular with some guests.

First of all, this way of dining requires dedicated service staff to always be by your side to provide service, giving people a very caring feeling.

And then, just take a small sip.

If you like the food and nod slightly after eating, the waiter will immediately bring another portion.

If you feel that the taste is not very appetizing, just leave the bowl there and ignore it. When the next dish comes, the waiter will naturally take the previous bowl away.

There weren't many people dining here this time.

The people who came from the State Guesthouse were Li Wenkui and Wang Wenquan, and those from the association were Zhang Maolin and three other colleagues.

Although the national chefs were very jealous of the delicious food, they could not sit down and eat in such an occasion.

Wang Wenquan looked at the small bowl in front of him.

"This"

He didn’t feel anything when he saw Boss Su making siomai before, but when the siomai appeared in front of him, he immediately noticed the difference.

"What do you mean?" Li Wenkui asked in a low voice, noticing Wang Wenquan's surprise.

“This siomai is wrong, the color is wrong”

Wang Wenquan picked up the siumai and looked at it towards the light. "Isn't the egg skin too thin?"

This was just the first bite of the first dish, and no one was in a hurry to eat it. Seeing this, others also picked up some and looked at it under the light.

“Isn’t this too thin?”

"There's no place for stuffing, so you don't even need to look at it against the light, it's completely transparent!"

"Hiss! Look!"

A member of the association tore off a little bit of egg skin from the edge with his hands, and held up the small amount of egg skin between his fingers for everyone to see.

Viewed from the side.

The thickness of the egg skin

"It feels like it's not even as thick as the diameter of a hair!"

"No. How did Boss Su make it so thin? Is this something a human can do?"

When Su Chen was making siu mai just now, the egg skin was just ripe. Although it looked a bit transparent, it was indeed light yellow.

After more than ten minutes of steaming, the light yellow color has completely disappeared, and it looks like a transparent skin wrapping a ball of bluish-white shrimp filling.

And when everyone was immersed in how the skin was made so thin.

A person at the operating table.

"Sure, hey, sure, sure!"

Ling Shuyu frowned tightly. She didn't say anything, but walked silently to Su Chen's side, brought another small bowl and placed it in front of Mao Lin.

In my heart, I did have some complaints.

There are only 24 dumplings in total.

There are 6 people eating!

On average, that's four per person.

As a result, while others were still observing the egg skin, there were already five empty bowls piled in front of Zhang Maolin!

Ling Shuyu's repeated pacing also attracted the attention of others.

Li Wenkui and Wang Wenquan were still observing the siu mai and egg skins in their hands, and when they looked in the direction where Ling Shuyu was walking.

Both of them were a little confused.

No, Mr. Mao Lin.

What's up with the five empty bowls in front of you?