Food customizer.

After sprinkling in the chopped green onions, Su Chen poured in the soy sauce, and the oil temperature that had just risen immediately dropped again.

"For this dish, you have to cook the soy sauce first to fully bring out the flavors of the aniseed, chopped green onions, and soy sauce."

Unlike most dishes, it is necessary to cook out the flavor of the ingredients first and then add various seasonings to blend with the ingredients.

Gluten itself has a very light taste, or it can be said that it has no taste at all. It is even slightly sour, the kind of sour that is disgusting.

So whatever flavor the chef cooks the soup into, the final flavor of the gluten dish will be determined!

Many things do not need much explanation. Those who understand will naturally understand, and those who don’t understand will not be able to learn no matter how much you explain. Therefore, when Su Chen spoke in the live broadcast room, he spoke just right, leaving enough room for imagination for the chefs who were secretly learning skills in the room.

When the three kinds of condiments are cooked out with enough fragrance, the mixture in the pot is no longer just fat, and it has reached a temperature that is just high enough not to burn the condiments. That's the time!

Su Chen then sprayed a stream of cooking wine on the edge of the pot. Under the high temperature, the cooking wine evaporated almost instantly, but it had already played its due role.

Although Zhang Maolin doesn't know how to cook, he has a wealth of theoretical knowledge.

Looking at Su Chen's methods at this moment, he couldn't help but feel shocked.

No wonder this dish has not been able to gain wider recognition and love over the years, even though many places have made it deliciously.

When he went back to his hometown before, he was invited to several restaurants to eat and saw the skills of their kitchens. Let alone other dishes, just talking about this one

When it comes to controlling the heat, no one can control it more precisely than Boss Su.

It wasn't just Zhang Maolin who felt shocked.

In the live broadcast room, there are indeed many chefs from Tianjin hiding and secretly learning skills.

Jinshi, Fengweilou.

This restaurant is somewhat special in Jinshi. It is not a particularly large restaurant, but its scale is acceptable. The most important thing is that only people who have lived in this area for most of their lives love to come here to eat. To use a popular term nowadays, this is a treasure restaurant for the locals!

Shrimp and gluten is the signature dish of Fengweilou, and also the dish with the most orders every day. Some neighbors and even villagers nearby will pack a portion to take home for lunch when they pass by.

At this moment, it was clearly dinner time, but Fengweilou had closed its doors and refused to receive any customers.

All the kitchen staff of Fengweilou did not take leave or anything else, but were all staying in the restaurant, each holding a mobile phone in their hands.

"How's it going, third brother?"

"Tsk, his control of the heat is quite amazing. I'm not saying that he controls the heat well, I mean that he adds other seasonings to reduce the temperature every time. Isn't this a great timing? You can tell by looking carefully at the color of the seasonings."

The third brother is the chef who specializes in making the dish "Mianjin" at Fengweilou. He doesn't need to use his skills for anything else. He just needs to make this dish over and over again every day.

The steps that Su Chen just took were almost the same as the third brother's usual cooking, except for one thing that was a little different.

When the third brother is cooking, he has to turn off the fire first, and then heat up another pot with soy sauce and cooking wine. Then he will pour the fried aniseed and chopped green onions into the new pot to achieve the purpose of fusion.

Of course, Lao San also knew that this was definitely not as good as adding it directly into the pot, but it was difficult to control the degree.

If you are not careful with the chopped green onions, they may be burnt. These things will eventually get into the gluten and be eaten directly into your mouth. Even if they are slightly burnt, the taste will be greatly reduced.

The more knowledgeable people are, the more they know how powerful Su Chen's move is.

Upon hearing this, the other chefs remained silent. Since the third brother said it was amazing, it must be amazing!

The lobby of Fengwei Building suddenly returned to silence, with only the sound of kitchen utensils colliding and soup boiling in the pot coming from everyone's cell phones.

And when Su Chen continued to the next step, the third brother suddenly stood up.

"What! Sugar!"

In the chef world, adding sugar to dishes is not a rare thing, but adding sugar to this dish is really incredible!

It's not just white sugar. According to the third brother's idea, in this step, only a small amount of MSG will be added to the soup in the pot.

Su Chen didn't, but instead scooped half a spoonful of clear soup from a large bowl.

"That soup seems to be the one used in their kitchen to enhance the flavor of chicken essence."

The third brother nodded, "That's right. I saw it mentioned in the previous live broadcast. It seems to be a kind of soup in Shandong cuisine."

Even the third brother was a little curious, is it true that adding this to the soup is better than MSG or chicken essence?

He thought for a moment and said, "Xiao Li, prepare some soup for me."

"Third brother, what do you want?"

The third brother nodded and said, "I must try Boss Su's method now, if his method is really better than our previous one."

Having said this, the third brother did not continue.

Xiao Li went into the kitchen with his phone and started to prepare. After a while, he poked his head out and said, "Three of you, ready."

The third brother was also holding a mobile phone. Seeing this, other chefs followed behind him, and even the boss of Fengweilou walked into the kitchen.

Learning this dish today is of great significance to Fengweilou.

We intentionally closed for one day because we received a message from Mr. Zhang Maolin in advance, saying that he would find a way to let Boss Su explain this dish as much as possible during the live broadcast.

What the third brother didn’t say just now is that if this dish is really better than before, then Tianjin’s catering industry will definitely usher in an earth-shaking change.

It's not just this dish. It is foreseeable that in the future, many big bosses will bring their own chefs to Jingzhou to visit restaurants in order to learn some skills from Boss Su?

Come to the kitchen.

The third brother took a look and saw that Xiao Li's work efficiency was very good. He had almost prepared the materials according to the content of the live broadcast.

At this moment, Su Chen's voice came from the phone again.

“Stir-frying shrimps requires a lot of skill.”

After hearing these short sentences, the third brother looked at the screen of his mobile phone, and saw that Su Chen didn't even take the pot off the stove. Instead, he scooped half a spoonful of oil into the spoon and put it directly on the flame.

It only took four or five seconds at most, and then he poured the prepared shrimps into the spoon with his other hand and stir them a few times with chopsticks.

"Shrimp are very delicate and tender. If the oil temperature is too high, they will become mushy. If the oil temperature is too low, they will lose their flavor. It all depends on you to master it."

The third brother felt his scalp tingling as he watched Su Chen pour the stir-fried shrimps into the soup that had just been cooked.

Is this the legendary cooking skill of the second-level member?

What Su Chen said just now is right, the shrimps are too delicate, and the change in oil temperature is almost just a moment, so the third brother usually cooks it like this.

Hot pan, cold oil.

Pour the shrimps directly into the pan. As the cold oil in the pan gradually heats up, stir and observe the color of the shrimps.

The disadvantage of this method is that the shrimp will go through a process of being soaked in oil.

But Boss Su’s is different. After the shrimps are put into oil, they will burst out with the greatest freshness and fragrance almost instantly!

"I can't learn this. I can only try it slowly. Let me try it out first."

There is really no way to improve my skills.

But the third brother now wants to seize the time to figure out one thing: what is going on with that little bit of sugar!

Following Su Chen's steps, the third brother did it very carefully, step by step.

However, when stir-frying the shrimps, he still used his old stupid method. He didn't want to embarrass himself in front of so many people.

"Then just add the gluten and cook it over medium heat until it's cooked through."

When Su Chen did this, he looked at Zhang Maolin speechlessly and couldn't help but complain, "How could anyone not be able to cook such a simple dish? Mr. Maolin, you are not teasing me on purpose, are you?"

In Su Chen's opinion, this dish is too simple. The real difficulty lies in finding the color.

It is difficult to get the color of the dishes to be very beautiful. Once the color is wrong, the dish will look like a pile of mess.

Su Chen was too embarrassed to say it, it looked a bit like vomit

But even so, those words just now made countless Tianjin chefs in the live broadcast room feel extremely hurt.

"Maybe it's easy for those who know how to do it, but difficult for those who don't. Excuse me, the method of stir-frying shrimps is enough for me to practice for a while. The key is, which boss is willing to let me practice with shrimps?"

"Forget stir-frying shrimps. Even using cold oil and cooking wine to cool things down, who can get it right?"

"I give up. I just tried Boss Su's method, but the chopped green onions turned into boiled green onions. What the hell."

"Excuse me, is it normal that the gluten in my pot is expanding? I'm not from Jinshi, I just want to try it!"

Su Chen couldn’t see the barrage and couldn’t interact with the audience.

The gluten was boiled in the soup for several minutes before it looked cooked.

This step is to allow the soup to completely and thoroughly penetrate into every tiny hole of the gluten, allowing the gluten to fully absorb the soup!

Even so, there was still a lot of soup in the pot.

The third man in Fengweilou was already sweating secretly as he looked at the food in his pot.

What the hell is this?

Normally, there should be almost no soup in the pot at this point, and then pour a little bit of starch sauce on it, and the dish is done.

What now?

The gluten that has absorbed the soup is still soaked in the soup which is almost the same size as the gluten.

Is Boss Su serious?

The third brother threw down the pot and spoon in frustration, "This dish is gone. I feel that Boss Su may not understand our Tianjin's number one dish at all. He just made it randomly. I'll make another one for everyone to eat later."

The others also nodded regretfully.

“Maybe what Boss Su cooked is delicious, but as it stands now, this dish really has nothing good to recommend it. It’s far inferior to what Third Brother cooked,” Xiao Li said.

Having followed the third brother in making noodle gluten for so many years, he is well aware of this.

Everyone else nodded in disapproval, feeling that this dish was no longer interesting. Boss Su's status as a second-level member was indeed worthy of recognition, but by the time the dish was cooked, the state of the pot was not right.

Could it be that I need to use high heat to reduce the sauce?

That would be really embarrassing.

A group of people prepared to return to the hall to continue watching the live broadcast.

As for the semi-finished products on the stove, the third brother was too lazy to take care of them and would just let Xiao Li clean them up later.

Just as he walked to the door, Xiao Li, who was about to wash the pot, suddenly dropped the spatula in his hand and said, "Fuck! Look! Look at the phone!"

Everyone subconsciously stopped and picked up their phones.

Just at this moment, Su Chen's voice continued to be heard from inside.

"To make thick starch, you have to make it well. This thing cannot be taught, you can only figure it out yourself."

Pour a spoonful of starch sauce into the middle of the gluten, then turn the pot down to a slightly smaller size. The spoon in Su Chen's hand seems to have an engine installed!

The speed is so fast that even afterimages can be vaguely seen in the live broadcast room!

However, although the speed is fast, the strength seems to be controlled very moderately, and the gluten in the pot is not broken due to the high-speed stirring.

"The key is to cut it quickly, from the inside out, so that the starch sauce and soup can all penetrate into the gluten before they are completely mixed together."

This is the principle, but Su Chen can't really tell how to do it.

Now that he has mastered all thirty-six skills to the maximum level, many of them seem to be innate. With rapid stirring, when the soup in the pot became slightly less, Su Chen's right hand did not stop the movement, and with his left hand, he dripped some soy sauce from the shelf beside him into the pot.

This step is the real color finding.

After mixing the soy sauce with the broth and starch sauce, the pot that was full of broth just now magically began to become less, and in the end, no soup could be seen in the pot at all!

At this moment, the gluten blocks in the pot look extremely plump, and one can clearly feel that the surface is covered with a layer of translucent sauce-colored soup. Because of the thickening, this layer of soup is actually slightly reflective.

Not only that.

At this time, Su Chen scooped half a spoonful of oil from the side.

However, he did not pour it directly on the gluten. Instead, he just scooped a spoonful of gluten with a spoon. After the other party was in the middle of the white jade plate, he picked up the wok and scooped all the remaining gluten into the plate.

"Hey, serve the food!"

Zhang Maolin glanced at the girls approaching the door and said anxiously, "No! No! Didn't you just promise me to leave a bite of this dish for me?"

"Ah," Su Chen laughed dryly twice, "Sorry, I forgot."

Take a spoon, scoop out half a spoonful from the plate, and use chopsticks to push the remaining gluten in the plate, trying to make it look fuller.

"Now, eat."

Zhang Maolin's throat moved subconsciously a few times. He took the chopsticks used by Su Chen, picked up a piece of gluten, and examined it carefully.

“Is this still the shrimp-stuffed gluten I know?”

The surface of the gluten was covered with soup, and Zhang Maolin also found that the inside of the gluten was also covered with soup.

There was clearly a lot of soup in the pot just now. Where did it go?

It was obvious that under Boss Su's rapid stirring, all of them had penetrated into the gluten. You didn't even need to taste it to know that those visible and invisible pores must be filled with soup and shrimps!

If you take a bite of this.

hiss.

Mao Lin doesn't want to endure it anymore!