Food Customizer

When Su Chen put the dried bean curd on the chopping board, with one hand behind his back and the other holding the knife, the smart people had already stepped back several steps, while the ignorant people were still standing there stupidly.

Bang, bang, bang!

Su Chen raised his hand and cut the knife down, so fast that you could even occasionally see a trace of afterimage!

He Shuting, who was in charge of recording, was so scared that she stepped back several steps in succession.

"Don't record this"

It's not that Su Chen was afraid that others would think he was a monster, but that this knife technique was too wild and really didn't match his handsome appearance.

Soak the cut dried bean curd in boiling water three times to remove the raw bean smell, which southerners call swill smell.

There is nothing wrong with this step, almost every Huaiyang cuisine chef does this.

But the next step

[I hope readers will remember our domain name Taiwan Novel Network →𝘁𝘄𝗸𝗮𝗻.𝗰𝗼𝗺]

Put a pound of chicken soup in the pot, put the shredded chicken and the chicken skin cut into diamonds, the gizzard liver cut into thin slices, and the bamboo shoots, also called bamboo shoots.

Then add the shrimp, lard, and the soaked dried shredded vegetables into the pot.

When this pot of ingredients was put in, even A Bao was surprised, "Why is the gizzard liver used in this dried shredded vegetables?"

Gizzard liver refers to the stomach of poultry. Generally speaking, duck stomach is more used in cooking. In order to buy this thing, Zhan Yang waited in the slaughterhouse of Fang Changge's house and waited for a duck to be killed.

"It's hard to say. You'll know after you taste it."

Su Chen didn't know how to explain it. It's true that many Huaiyang restaurants don't add this side dish much now, but some do. Gizzard liver is still a matter of personal preference.

After adding these things, turn on the fire!

The reason why it is called Dazhu Gansi is that it should be cooked with high heat until the dried shreds are soft, so that the flavor of the soup can penetrate.

After boiling for fifteen minutes, the soup began to become thick.

When Su Chen picked up a few more side dishes, A Bao was stunned.

"Boss, are you sure? Add this kind of thing? As far as I know, the dish of Dazhu Gansi is mainly fresh and fragrant, and this thing is..."

That's right, Su Chen was holding a few pieces of kidney!

Pork kidney!

Anyone who has eaten this thing knows that the smell

That taste is completely incompatible with this kind of dish that is mainly fresh and delicious!

Su Chen sighed, "It's hard to say. I can only say that after removing the white fascia, the smell of kidney will be almost gone."

After Su Chen put the kidney in it and dripped a few drops of soy sauce, A Bao was completely dumbfounded.

The main thing is that if you cook this dish in a Huaiyang restaurant, the step of dripping soy sauce will probably be hit to death by the chef with a hammer, right?

After doing all this, Su Chen covered the pot, turned to medium heat and simmered for about 2 minutes before starting to arrange the dish.

Shrimp and pea sprouts were placed on the dried shredded vegetables, and finally covered with bowl-head ham shreds. At first glance, it showed three colors of red, yellow and white, which was neat and beautiful.

The chicken soup soaking the dried shredded vegetables was a light yellow, not the kind of transparent feeling, but a very thick light yellow.

"Serve the dishes"

Liu Abao was stunned, "Let others serve, I'm afraid of being beaten!"

Sister Shengnan was fearless, "I'll serve."

After doing all this, Su Chen moved his shoulders and continued to make the two dishes in Jingzhou.

Canteen, private room.

In front of each of the six people was a small bowl, which contained the crab meat stewed lion head that Fang Changge had eaten once before.

The parents of both sides exchanged a few words, and everyone opened the lid on the small bowl.

The moment he opened it, Jiang Wensheng looked at the clear chicken soup in the pot, which was still boiling. In the middle was the slightly trembling lion's head. The grainy surface looked like a lion's head at first glance!

"Not bad, at least it has all the necessary feelings. I wonder how it tastes."

The fact that the lion's head can be made to have this texture shows that the chef has some understanding of it, but the stewed lion's head is different from the glamorous stuff like four-happiness meatballs.

It is precisely because it is stewed in clear water that the cooking skills and heat are more important.

Jiang Wensheng scooped off a piece with a spoon, and nodded secretly at the lion's head that did not fall apart, quite satisfied.

A big mouthful of meat was sent to his mouth.

"Hmm?"

The fresh fragrance of crab meat took the lead in the mouth, but it was only a flash. The tongue just felt this feeling, followed by the freshness of the meatballs!

Rather than saying it is fresh and tender, it is better to say it is fat and tender!

As soon as he sipped his mouth, the meatball immediately turned into a thick gravy. The fat but not greasy tender and refreshing feeling made the whole body and mind in an extremely pleasant state!

"Hey? Xiao Fang." Jiang Wensheng rarely took the initiative to talk to Fang Changge, "Where is your friend from?"

In his opinion, the one who can make lion head like this must have learned it in a Huaiyang restaurant!

Even after Jiang Wensheng tasted the second bite, he felt that if he hadn't learned from the famous chef, it would be impossible to achieve this level!

Fang Changge swallowed half of the lion head as big as his fist, swallowed the food in his mouth and said, "It's from our Jingzhou!"

"Local?" This time it was Jiang Wensheng's turn to be surprised, "Local people can also cook Huaiyang cuisine? Then I have to meet him later."

Fang Changge nodded and agreed, indicating that it was no problem.

Yuan Suzhen, who was standing by, was also a little surprised by the lion's head. "Lao Jiang, I feel that the lion's head here is better than ours. It seems to be more tender and has a stronger grainy texture."

The stronger the grainy texture of the lion's head, the more delicious it tastes, and it tastes like meat.

If there is no grainy texture, it is no different from eating meatballs!

Although Jiang Wensheng felt the same way, he still said stubbornly, "Each has its own strengths and weaknesses."

Jiang Yuan ate faster than anyone else. It had been a long time since she had eaten like this. The last time she ate it was so good. This time she could eat it again easily. "Fang Chang, I still want to eat."

Brother Fang Chang looked at the half lion head in his bowl, then looked at his father-in-law's face from the corner of his eye, and silently pushed the small cup to his girlfriend, "Hey, you also know that boss Su can't add dishes at last minute. , Just eat mine.”

Well, even though I lost half of my lion head, I got the approval from my father-in-law!

Yuan Suzhen looked at this scene and felt very happy. As long as Fang Chang treats her daughter well, she would be satisfied, "Xiao Fang, try this fish."

Jiang Wensheng took a look and noticed something was wrong.

"There's something wrong with the cooking of this fish. If it were cooked like this in Yangzhou, the dish would have to be thrown away directly!"

Brother Fang Chang's chopsticks that he just stretched out paused in the air for a moment, and his heart skipped a beat. Could it be that Boss Su made a mistake?

He had also eaten this squirrel mandarin fish when he went to Yangzhou before. If he remembered correctly, the color on the surface of this dish was very bright after it was cooked!

The color is almost similar to that of sweet and sour pork, but the color of this fish looks

Although the glossy finish is nice, the color is a bit darker.

Hearing what his father-in-law said, Brother Fang Chang's old father scolded him with a tone of hatred, "You don't know how to book a better restaurant, how did you find such a place? If there is no environment, you can do it Not even the food!”

"The food is not bad." Yuan Suzhen immediately came out to smooth things over, "It's not easy to eat Huaiyang flavor in other places. Besides, this lion's head dish is very delicious. If Yuanyuan wants to eat more, she can come here to eat more. Just do it.”

The private room looks calm on the surface, but in fact there is an undercurrent.

Brother Fang Chang finally picked up a little bit of the fish with his outstretched chopsticks, lowered his head and silently put the fish into his mouth.

I thought that by coming to Boss Su's place, I could look good with Boss Su's cooking skills, but I didn't expect that my father-in-law would criticize me for the second dish.

Brother Fang Chang bit the fish in his mouth hard.

Damn it?

The moment he bit down, Brother Fang even felt a ‘click’ from bone conduction directly from his teeth to his brain!

Although the sound is very weak, it is really there!

This kind of crispiness is really crispy, but it doesn't feel dry at all.

After that clicking sound, the extremely tender fish meat inside was bitten hard by Brother Fang Chang and disappeared directly at the tip of his teeth!

The delicious flavor of fish in your mouth is so obvious.

Along with the slight sweetness and sourness of the sauce, it mixes together to form a very wonderful fragrance, which feels very transparent!

Yes, it is very transparent, the kind of fresh fragrance that rushes to the forehead.

‘With such a delicious fish, I’m afraid my father-in-law didn’t mean to pick a fight with me, right? ’

Brother Fang Chang frowned and picked up his chopsticks again, chirp, chirp, chirp~

Delicious!

You like to eat it or not, I’ll enjoy it anyway!

Seeing Fang Chang like this, Jiang Wensheng laughed out loud, "Haha, Xiao Fang will come with us tomorrow, and my uncle will personally cook an authentic squirrel mandarin fish dish for you to try."

Yuan Suzhen gently touched Jiang Wensheng with her elbow and said, "Let me see how it goes."

She only picked up a small piece with her chopsticks. Yuan Suzhen was very familiar with the taste of this dish, which her own restaurant sells at least a hundred dishes every day.

Putting that small piece of meat into her mouth, Yuan Suzhen's originally calm expression suddenly solidified!

What a smell!

What kind of taste is this!

Crispy on the outside and tender on the inside. At this moment, Yuan Suzhen truly understood what it means to be crispy on the outside and tender on the inside!

It's crispy with a crackling texture and so tender that the umami flavor bursts out with just one bite!

And the sauce on the outside completely sublimates this dish. Whether it's sour or sweet, it's just right, so you can't say this dish is sour or sweet!

It is so unobvious, yet so dazzling!

Weird, so weird!

"Old Jiang, try this dish."

If the lion head was just an accident, then the squirrel mandarin fish was definitely not an accident. At this moment, Yuan Suzhen realized a problem.

The person who cooked these two dishes was probably a Huaiyang cuisine master that they didn't know!

Although Yuan Suzhen has never studied Huaiyang cuisine, she has been in restaurants for so many years and she knows a little bit about it.

Obviously, the sauce for this squirrel mandarin fish dish is not stir-fried with tomato sauce at all, nor is it flavored with white vinegar.

Jiang Wensheng nodded. He couldn't refute his wife's respect.

Just like everyone else, just a small piece.

The moment he put it in his mouth, his expression was exactly the same as Yuan Suzhen's.

"Hiss this"

Jiang Wensheng has been learning Huaiyang cuisine for more than ten years and has been cooking it for more than ten years. For the first time, he was shocked and speechless by a dish of squirrel mandarin fish.

Even trying to figure out how to make this fish!

"This is made sour with rice vinegar." After saying this, Jiang Wensheng picked up another piece of meat. "No wonder it has such a color. Rice vinegar is slightly yellow, while white vinegar is colorless. Is it sweetened with white sugar?"

This kind of sweetness and sourness are very restrained, not as obvious as those made by ketchup and sugar.

Have another bite!

It tastes really delicious, but there is something very puzzling about Jiang Wensheng.

According to his understanding of the fish, the sauce must be poured on the fish immediately when it comes out of the pan, and the fish must be eaten while it is hot.

In this way, you can have a crispy texture on the outside and tender on the inside. Once time passes, the water in the sauce will soak into the gravy on the surface of the fish, and it will taste soft.

But the fish in front of me was different. It had been on the table for at least six or seven minutes, but even so.

It still tastes crispy on the outside and tender on the inside, with almost no change in taste!

Have another bite!

It’s still so crispy on the outside and tender on the inside, still so subtle and sweet, and still so delicious and fragrant!

Unknowingly, half of the squirrel fish had been eaten by Jiang Wensheng.

Brother Fang Chang's father opened his eyes wide when he saw it, "Smash, if you can't, give me some more fish. I really like this fish."

In fact, Brother Fang Chang's father hasn't eaten a bite yet. Isn't this to take care of the face of his in-laws?

"Dad." Brother Fang Chang whispered, "My friend's restaurant is in a special situation. This kind of food can only be ordered in advance and cannot be ordered on site."

"What kind of hotel is this? Can't you just pay me?"

Jiang Wensheng smacked his lips for a long time, but he still couldn't explain the magic of this fish. He could only sigh, "Okay. This chef is good at making Huaiyang cuisine. Xiaofang, what the hell is this friend of yours?" backing?"

It’s time to say it or not.

A dish of braised crab meat and lion head, plus a dish of squirrel mandarin fish.

Jiang Wensheng has been completely conquered. These two dishes are almost completely beyond the existence of his own restaurant!

At this moment, he had an idea in his mind.

It would be great if this chef could be hired into his own restaurant.

Not to mention other dishes, just these two dishes alone, this chef is worth at least 30,000 yuan a month!

This is to say the least, if the other party is willing, it is not impossible to add more money.

Brother Fang Chang knew that his father-in-law was conquered by this fish and said with a smile, "He is really a local. We didn't know each other before, but now I am responsible for supplying goods to this company, so we got to know each other."

"That's it." Jiang Wensheng nodded, and continued to eat fish while talking.

With such skills, he actually lives in such a place where there is no company, no restaurant, no restaurant?

What a waste of talent! ! !

Lao Jiang's love for talents swelled, and he asked tentatively, "Xiao Fang, can we meet this friend of yours?"

Brother Fang Chang had not yet guessed what his father-in-law meant, "Of course! But he is busy in the kitchen right now, can he wait a little longer?"

Lao Jiang nodded, "That's okay."

While he was talking, Liu Shengnan came in with a large portion of boiled dried silk noodles.

He glanced at the empty things on the table and muttered in a low voice, "Don't tell me that southerners have small appetites, why do they eat so fast?"

indeed.

It had only been ten minutes since we had finished our meal. Each person had a lion head and a squirrel fish, and they were all finished!

It seems like the portion of this dish is very small.

This time, when Liu Shengnan put the dried shredded vegetables on the table, Jiang Wensheng stood up and took a look.

Another eye-opener!

“This dish”

In their restaurant, Da Zhu Gan Si will be cooked with different side dishes according to the season.

In spring, razor clams are used to cook them to add the umami flavor of seafood. In summer, crispy shredded eels are used to cook them, making the dishes dry and crispy.

In autumn, crab roe is used, and the soup is golden and rich in flavor. In winter, wild vegetables are used, which are tender and green, adding color and fragrance.

And Jiang Wensheng’s restaurant has won an excellent reputation among Huaiyang restaurants by relying on this versatile four-season boiled dried shredded noodles. However, the big boiled dried shredded noodles in front of him

Jiang Wensheng really couldn't understand.

There's nothing wrong with the top of the bowl, there's nothing wrong with the side dishes underneath, and the light yellow color of the soup isn't a big problem either.

But what is soaked in the soup?

With the experience of the first two dishes, Jiang Wensheng did not dare to say that this dish was not good. He could only taste it first before talking.

While holding the chopsticks, he did not forget to take care of his relatives, "Everyone should try it. This is a famous local dish in Yangzhou. It not only allows you to experience the chef's knife skills, but also tests the chef's cooking skills."

Jiang Wensheng took out a few dry threads and took a bite.

Salty, fresh, and sweet are very correct tastes, but they are also very incorrect!

This feeling

I just think it's delicious, but I can't tell why or where it tastes good.

Jiang Wensheng quickly took another bite. It had all the flavors that boiled dried shreds should have, but seemed to have some extra flavors that it shouldn't have.

And it is those extra flavors that make this dish richer in taste and more delicious!

Immersed in this extremely complex taste, Jiang Wensheng picked up a side dish, took a look at it, and then put it in his mouth to taste it.

"Waist flowers? And gizzard liver? Where did you learn this wild way?"

At this time, Brother Fang Chang had already filled his bowl with soup, filled his bowl with dried shredded rice, and started to devour it.

"Well, it's really delicious, Yuanyuan. It's much more delicious than what we had when we went to Yangzhou! It also smells like meat."

hiss!

By the way, Jiang Wensheng seemed to have a sudden enlightenment when he heard this.

It just tastes like meat!

The Da Zhu Gan Shreds that he is well-known for blindly pursues freshness. All ingredients have only one purpose, and that is freshness!

Even the use of lard is to produce a melting reaction under high heat to make the soup thicker. Only in this way will it not be overly fresh, but fresh and pure!

And the dried shredded pork in front of him is made with gizzard liver and kidney. If these two are processed to the extreme, they will not have a fishy smell, but they can volatilize their own meaty aroma.

While increasing the meaty aroma, it does not produce fat like adding pork directly, so this dish will not be greasy at all, fresh with meaty flavor, and eating dried shredded pork even feels a bit like eating meat!

‘This is the flavor of the perfect cooked dried shredded pork’

Jiang Wensheng couldn’t help but sigh in his heart, and at the same time, he secretly made up his mind.

I’ve got this cook!

At this time, Liu Shengnan’s voice came in.

“Your dish, our Jingzhou local dish, fried pork!”