Food customizer.

"Salt, salt, salt." Thomas swallowed his saliva and stared at Su Chen in disbelief. "Hydrochloric acid?"

Others are also confused!

As if they were afraid that they had heard it wrong, after whispering to each other, everyone was sure that they did not hear it wrong, but that Su Chen really said the word.

Hydrochloric acid, fish!

As we all know, hydrochloric acid is an aqueous solution of hydrogen chloride. Its chemical formula is HCl. It is extremely corrosive and has a very pungent smell.

It must be said, after taking a couple of gulps of this thing, let’s not talk about whether it tastes good or not, it’s a question whether you can see the sun tomorrow.

So what Boss Su just said was hydrochloric acid fish.

A fish cooked with hydrochloric acid?

What we are saying is that it is wrong of us to disrupt the dining order, but you don't have to fight with us.

Want to kill all these people with a fish?

But reason told them that under such circumstances and circumstances, Boss Su would never do such an outrageous thing, so the question arose.

In that case, what exactly is this hydrochloric acid fish?

Su Chen is now taking on two duties at the same time. After clearly seeing everyone's confusion and panic, he smiled like a gentleman.

"The hydrochloric acid here is not hydrochloric acid in the chemical sense. Please rest assured that there will be no problem if you take it."

At this time, simultaneous interpretation alone is not enough. After the translators talked a lot, the guests' faces gradually calmed down, revealing a hint of curiosity.

If it is not hydrochloric acid, why is it called hydrochloric acid?

Just look at Su Chen picking up a piece of vegetable from a jar with chopsticks. It looks like just ordinary vegetables.

"This is a local specialty from Guizhou Province. It is a pickled vegetable with a sweet, slightly spicy taste and a crisp texture. It has the effect of stimulating the appetite and can also remove fishy and greasy smells when used in cooking."

Put the vegetables back into the jar.

Su Chen turned to face everyone.

"To make this kind of pickled vegetables, you need to harvest the greens in sunny weather and dry them in the sun for a day or two. After washing them, remove the excess parts and leave only the roots of the greens. The same goes for the garlic sprouts, and then dry them together."

"After putting it in the jar, you need to add shochu and salt. After storing it for a few days, add sweet wine, chili powder, and salt. Then continue to seal it for nearly two months before it can be eaten."

Su Chen spoke neither hurriedly nor slowly, giving the translators enough time. Based on his simple description, those imaginative foreigners were able to construct a beautiful picture in their minds in a very short time.

In the mountains of Guizhou Province, there lived an ordinary family. When the sun had just risen, the family picked the vegetables in the yard, processed them through various complicated procedures, and sealed them in jars.

Waiting to be unsealed in two months.

And these beautiful images are thanks to some well-known domestic bloggers. The fairy-like videos they shot are very popular among people abroad.

Su Chen's voice continued to come.

"If the vegetables are dried too dry, the hydrochloric acid will become mellow, and if they are dried too raw, the hydrochloric acid will become too mushy and not crispy. Too much salt will make it pungent, and too little salt will make it sour. Then the clever people of Guizhou Province added a new seasoning to this pickled vegetable: rock sugar. This not only allows the hydrochloric acid to last for a long time without changing its taste, but also makes its color more vivid."

After such an explanation, some people could no longer resist their curiosity.

"Boss Su, if you say so, this hydrochloric acid can not only be used for cooking, but can also be eaten directly, right?"

Su Chen nodded, "Not bad. Not only can it be cooked, but it can also be eaten directly. It's best eaten with staple food."

Thomas immediately held the bowl and asked, "Can you let me try it?"

Seeing this, others immediately ran over with their bowls.

"Yes, you said it was so good, this hydrochloric acid must be delicious, right? Let's try it."

"I have a question! How does this hydrochloric acid compare to our country's kimchi?"

"Since it is a pickled product, it must be easy to store, so..."

Su Chen was a little stunned.

This part is not in the process of today's banquet. According to the normal process, after Ling Shuyu finished introducing the confusing hydrochloric acid, his hydrochloric acid fish was basically ready.

Why did you take hydrochloric acid?

He looked at the position of the Chinese leader from a distance.

The man's face was full of smiles, and he just nodded slightly, which was equivalent to agreeing to this unexpected event.

In this case

To be honest, these jars of hydrochloric acid were not pickled by Su Chen himself. Firstly, there was not enough time, and secondly, some veteran craftsmen in Guizhou Province had already reached the pinnacle of the art of pickling hydrochloric acid. After all, this is a traditional delicacy that has been passed down for hundreds of years.

There is nothing wrong with using it directly.

Moreover, Su Chen mainly uses it for cooking, and he can also make subtle adjustments during the cooking process according to the taste characteristics of hydrochloric acid.

Since the leaders said it was not a big problem, Su Chen had no choice but to pick out a few vegetables from the jar, and with a sharp knife, he cut the roots and stems into very thin slices, and put two slices on each of the small plates stacked next to them.

"Although hydrochloric acid can indeed be eaten directly, it is a pickled vegetable after all. Eating too much will make you thirsty. Please."

Even simple pickles have to be made to look high-end.

Two thin and transparent slices of green vegetable roots are placed on the small bone china plate. The emerald green and light white colors complement each other, looking elegant and extraordinary.

The guests who had received the side dishes earlier felt as if they had found a treasure. They were already full of fantasies about everything Su Chen had just described. At this moment, the joy in their hearts as they held the side dishes that had taken two months to prepare was simply difficult to describe in words.

He put his nose close to the small dish and sniffed hard.

The first thought in Thomas’ mind was: It really isn’t the smell of hydrochloric acid in chemistry!

Immediately, an extremely strong and refreshing fragrance rushed into my head. This smell was a bit similar to... as if some strange seasoning was made with vegetable juice.

After receiving the side dishes, the guests smelled them and couldn’t wait to pick up a small piece and put it in their mouths. Soon the kitchen was filled with praises.

"Fragrant, sweet, crisp, fresh, and slightly sour and spicy! After eating one piece, I want to eat a second piece. This hydrochloric acid is really delicious!"

"It's like an addiction. Hey man, if you don't like it, can you give me this piece?"

"Who said I don't want to eat! I'm just chewing slowly. I want to savor it!"

"It's hard to believe that this is just a delicacy made from the most common vegetables. I thought our canned herrings had already taken the pickling technique to the extreme. In front of hydrochloric acid, I admit that canned herrings are still a little bit lacking."

Even Su Chen was a little surprised that these foreigners actually loved to eat this very common pickled vegetable?

However, it must be said that before making this hydrochloric acid fish, Su Chen himself had never seen this kind of pickled vegetable.

This also highlights a characteristic of Chinese cuisine, which is its strong regionality.

Every region has its own unique pickles. Some places in the north eat more mustard greens, some families in Sichuan and Shu in the south use bamboo shoots to make pickles, there are also small pickles pickled with fennel and radish, pickles pickled with cabbage from the three northeastern provinces, and so on. There are endless and varied pickles.

It is no exaggeration to say that if people from all provinces and regions were asked to bring out their own pickled vegetables for a food exchange, the variety of dishes would definitely shock the world! (Koreans are ecstatic.)

The side dishes are almost done tasting.

Although there were still a few people who were eager to try and attempted to take a few more bites, Su Chen had already resealed the jar and put it back, obviously not intending to give it to others.

"So the next dish is the hydrochloric acid fish from Guangxi Province. Because the fish needs to be killed and cooked immediately, please be patient."

Su Chen held his breath and concentrated, tightly gripping the kitchen knife in his right hand.

Before the bluefish could react to what was happening, it was hit on the head!

The front and back sides can be cleaned with just a scrape, and the tip of the knife is inserted accurately into three places. The internal organs and other inedible parts are taken out with hands, and then the fish is thrown directly into the basin and started to be cleaned.

The whole process only takes seven or eight seconds.

The kitchen, which was originally a bit noisy, became very quiet at this moment, so quiet that you could hear a pin drop!

Fast, too fast.

Before the foreign guests could react to what Su Chen was doing, the fish had already been slaughtered!

Su Chen maintained this extremely fast speed and slaughtered six or seven fish in less than a minute. The kitchen helper at the side was washing the killed fish and was extremely surprised.

"It takes at least ten years to master the skill of killing fish."

'No, the stall in our county market that has been slaughtering fish for more than 30 years is not as efficient as Boss Su!'

After quickly cleaning a few fish, the young kitchen helper finally breathed a sigh of relief.

There are so many people watching, but we can’t embarrass Boss Su!

What made him most uncomfortable was.

When I was working on my own, I was at least a small chef in the kitchen. After I came to Delicious, I became the assistant chef of Master Wang Zhijun. But after all, I was still a small chef in charge of a few dishes. Now I am helping Boss Su. I am just a tool.

'When can I be as good as Boss Su? '

It was not until this moment that Su Chen silently moved his mind. The [Precision Strike] badge that no one could see appeared in the void and was worn on his chest.

Then, his lips moved slightly, and he silently said in his heart, "White Jade Hand."

In fact, just this morning he had placed the magic patch on his temple. The main function of this patch is to enhance the brain's functioning ability, allowing him to maintain a high level of concentration at all times!

When I saw Su Chen with one hand behind his back and the other holding a knife.

Lu Yongliang secretly cried out in dismay!

He pulled Cui Yufen back several steps.

Those who didn't know much were trying hard to get forward to see Boss Su's craftsmanship, but those who had seen his wild knife skills had already hidden in the corner of the kitchen!

Whoosh!

Su Chen didn't know when, but a uniquely shaped kitchen knife appeared in his hand!

There are two golden dragons circling on the back of the knife, winding upwards, and the heads of the dragons converge at the handle. Although it looks exaggerated, it is very domineering!

"Wild sword skills!"

Su Chen let out a low roar, suddenly raised the chef's knife in his right hand, and swung his arm to chop wildly. This action frightened the people who had just approached and they immediately retreated back shouting.

There is no way. The movement is too big and the kitchen knife in the hand is so sharp, no one can guarantee that they will not be injured accidentally.

Fortunately, Su Chen's movements were quick. He stopped after swinging his hands a few times. When everyone looked closely again, they saw that the six green carps on the chopping board had been cut with slashing patterns on their surfaces, and the hydrochloric acid that had just been taken out had been chopped into fine pieces.

"what's the situation?"

"What happened? Just a few swings of the knife and you've done it all?"

"Oh my god, I haven't seen anything yet and Boss Su is done?"

"Fast! Too fast! Boss Su should be called the fastest man in the world!"

Su Chen glanced at the kitchen helper who said this and silently memorized the man's appearance in his heart.

The chef's knife is put away.

Put the lard into the pot and heat it over high heat. Turn to medium heat and add hydrochloric acid, soy sauce, sugar, MSG, ginger, onion and water directly into the pot.

Those who knew a little about cooking began to murmur again.

The preparation of this dish completely exceeds everyone's perception of cooking fish.

According to common sense, the cleaned fish should be fried in hot oil until golden brown, then stir-fried with seasonings, and then added with water. This is the normal procedure and sequence, which can be said to be very common.

But Su Chen's step is a bit confusing.

As soon as the oil was heated, all the seasonings, including hydrochloric acid, water and fish, were thrown into the pot at once, as if in a hurry.

After throwing it into the pot, just cover the pot.

Although many people found it hard to believe that this was how to cook this dish, when Suchen placed a ten-minute countdown alarm in front of the pot, everyone knew that the dust had settled.

Next, Su Chen slowed down a little. Although this dish was cooked very quickly, it was very laborious. He calmed his heartbeat for a short while.

"Everyone, let me introduce a colleague to you next."

In an unnoticed corner, there is a three-layer oven, and sitting on a small stool next to it is a middle-aged man wearing a tall chef's hat.

Hearing the sound, he stood up and walked to Su Chen.

If Su Chen hadn't said that, no one would have noticed this person's existence.

Some people in the kitchen know him, and some don’t.

Cui Yufen pursed his lips and nodded slightly, "If we invite him here, there won't be any big problems. After all, Xiao Su is not an omnipotent king."

Lu Yongliang disagreed, "It's just that Xiao Su prepared too many things. He has never been good at white cases. He asked your apprentice Lao Ba to come because he didn't want to spend time on white cases. Now he asked this person to come over for the same reason."

Speaking of pastries, the lotus cakes and various kinds of pastries that Su Chen had made in the past are definitely unsurpassed among today's Chinese pastries.

But Su Chen knew in his heart that there was a big disadvantage in making pastries by himself, which was that he could only imitate and it was difficult to innovate.

This food exchange activity is of great significance. There are not many pastries involved, and there is no need to spend so much energy on just one or two pastries.

So, after the meeting in Beijing ended, Su Chen went to visit someone in person.

National Restaurant, Pastry Chef, Capital Craftsman: Zhao Huilian.

Earlier, when Su Chen was making pastries through live broadcast, Zhao Huilian had the idea of ​​paying him a visit, but due to too many trivial matters, he had not been able to come to Jingzhou.

After the two met and heard Su Chen's purpose of coming here, Zhao Hui agreed without hesitation.

Isn't it a good thing for this great craftsman to be able to show up at an event of this level?

What Su Chen said at the time was: Qiong Province, specialties, pastries, innovation.

So, a day ago, Zhao Huilian arrived in Jingzhou with a pastry that he had been thinking about day and night for the past half month.

After a brief introduction.

Su Chen put his arm around one of Zhao Huilian's shoulders and said, "Brother Zhao, let me introduce to everyone the noodles you brought today that represent Qiong Province."

Zhao Hui nodded and turned to look at the oven behind him.

"The pastry I brought today is called: Coconut Crisp."

The words trailed off.

The guests with simultaneous interpretation were stunned.

The person in charge of the translation was also stunned.

Even Su Chen was dumbfounded.

No, brother, I said I trust you 360 degrees without blind spots.

I meant I was looking forward to you giving everyone a surprise at the party.

So you come up with a "Jesus".

What the hell does this mean?