Food Customizer

What is a fried finger?

Some people insist on guarding the slaughterhouse for this stuttering person, and some people are willing to make their homes stink to the sky for this stuttering person.

Taiwan Novel Network→𝙩𝙬𝙠𝙖𝙣.𝙘𝙤𝙢

Many people come one after another to try this dish, which shows how popular the fat sausage is.

The famous local dish of Sichuan Province, the fried chicken fingers, is made from the fat large intestine cut into rings. The large intestine is cooked in a frying pan and emits an addictive aroma.

Zhang Maolin likes to eat this dish, and Wang Zhijun likes to eat it, but there is one person who is not very happy.

When Cui Yufen heard what Zhang Maolin said, his tone was extremely disdainful.

"Is there any difference between this fried finger ring and our nine-turn large intestine? It's obviously the same dish. If you ask me, this dish will be deleted from the Sichuan Province cookbook in the future. Others will think they have eaten it in Sichuan Province. Shandong cuisine, say your local restaurants are not authentic.”

Wang Zhijun looked grim, thinking that you can scold me, but if you say that our Sichuan cuisine is not good, then I have to tell you.

"Your Jiuzhuan large intestine is cooked and eaten, while we eat it with fried fingers dipped in it. How can this be the same? Not to mention the eating methods are different, but the cooking techniques are also different! Your Jiuzhuan large intestine is boiled. We are steamed, can this be the same?”

Cui Yufen was extremely disdainful of this and snorted coldly, "If I say it's the same, it's the same. Anyway, they are all fat intestines, and they all have the same taste."

Wang Zhijun took a breath and felt that this woman was so unreasonable!

What am I telling you, what are you telling me?

For a while, I couldn't find an angle to refute.

Fortunately, Su Chen spoke at this time, and said in a comforting tone, "Teacher Cui, this explosive ring finger is a bit different from the nine-turn large intestine."

Lao Cui didn't say anything because she ate the nine-turn large intestine made by Su Chen on her birthday.

To put it bluntly, I feel ashamed!

The same is true in the chef world. Paying attention to the inheritance of the sect is one aspect, but when it comes to debate, who has the final say is the one who is stronger.

Zhang Maolin asked first, "Oh? In Boss Yi Su's opinion, what is the difference between the two? Is it just that the cooking techniques are different?"

He also wanted to hear Su Chen's opinion.

The cooking skills this young man has shown from the beginning to the present have already impressed Zhang Maolin. If it comes to cooking, Zhang Maolin really can't talk, but if it comes to eating, he can really talk.

Su Chen thought for a while.

"Different cooking techniques will directly lead to different taste and flavor. Nine-turn large intestine is boiled first, then fried, and then grilled. It pays attention to the taste."

"The fried finger is different. What you eat is still the original taste. Of course, I don't mean the original taste."

As for how authentic it is, Su Chen doesn't know.

Just pour vegetable oil into the pot and heat it to 60% heat, then open a steamer with a small basin inside.

Several people looked at it one after another.

There were three sections of fat intestines in the basin, soaked in onion and ginger water. Because they had been steamed for a long time, the intestines looked a little soft and swollen, but there were many wrinkles on the surface, a bit like the wrinkles on your hands after taking a bath for too long. a feeling of.

"This is very simple, just water, salt, and onion, ginger, and peppercorn cooking wine."

Seeing that they were all curious, Su Chen said with a smile.

It is indeed very simple. The water used is common water to remove fishy smell, and the salt is used to add a base flavor to the fat intestines. This method of making is called steaming with water, and several people present are familiar with it.

"Looking at it this way, it can indeed retain the flavor of the sausage itself to the greatest extent." Zhang Maolin nodded affirmatively.

Originally this was a very serious statement, but I don't know why it changed after the show was broadcast.

In fact, Su Chen cleaned these three sections of fat intestines very cleanly. He also used alum during the cleaning process to remove mucus.

He also turned the sausage over and carefully washed away the dirt on the grease. He washed it until the sausage felt a little astringent to the touch.

Wash the fat intestines to this extent in this way, then soak them in clean water with onion, ginger, cooking wine and Sichuan peppercorns and steam them for several hours. This will definitely remove any fishy smell, and all that will remain is the fragrance!

"You guys, please stand over to the side." Su Chen pointed to his side, "There is still water in the fat sausage. Don't let it explode later and splash on everyone."

Some tips are learned from the hard lessons learned by predecessors.

Fortunately, Su Chen was not afraid of being hurt in the practice room. When the sausage was put into the oil pan, a puff of oil exploded from the openings at both ends of the sausage, which made Su Chen quite confused.

Sure enough, when the four of them stood next to Su Chen, the three pieces of fat intestine struggled several times in the oil pan, and the opening of the fat intestine exploded with oily splatters.

Fortunately, the few people here are all kitchen veterans. If Zhang Li was here, she would have run away screaming.

Su Chen was not idle when frying. He would roll the sausage up and down every few minutes to ensure that it was fried evenly.

After frying for about five minutes, the surface of the sausage turns into a beautiful golden red color.

Not to mention that Chinese food’s emphasis on color, flavor, and taste is actually a very top-notch requirement, especially the ‘color’ requirement.

Some colors look very appetizing when placed on ingredients, while some colors are less interesting.

Su Chen remembered that a long time ago, one of his colleagues made his own Dark Cuisine Douyin account and often posted some whimsical dishes. Once, he made Coke chicken wings with blue Coke.

If you eat it with your eyes closed, the taste may still be the same.

But the color of that thing looks like it will be poisoned if you eat it!

The fat intestine turns golden red, which is a very appetizing color.

Su Chen blocked the fat intestines with a fence, poured the oil in the pot into a basin, put it back on the high fire and added a few drops of sesame oil into the pot. After shaking the pot for a while, he took out the fat intestines.

"Tsk, Lao Wang, I discovered something very interesting."

Wang Zhijun didn't bother to look, but glanced at Zhang Maolin from the corner of his eye. He didn't want to say more about this guy who surrendered to the enemy!

Zhang Maolin ignored him and said to himself, "Boss Su is very organized when cooking. Some of these eight dishes are considered big dishes. We are here to disturb them. Otherwise, the speed of cooking is still acceptable."

"What on earth do you want to say?" Wang Zhijun was speechless.

There’s no end to this rainbow fart, right?

Zhang Maolin said, "Boss Su didn't help the cook! He prepared all these things by himself. When we came here, the sausage had been steamed for more than three hours. He could prepare so many dishes in such an orderly manner. It has not taken many years." You can’t do it with practice!”

Wang Zhijun's face turned dark again.

Although he knew that Zhang Maolin was praising Boss Su, he still felt vaguely dissed.

How do these state banquet chefs cook?

For example, if Wang Zhijun is in charge of these eight dishes, what Wang Zhijun needs to do is basically what they can see Su Chen doing now.

Su Chen's previous work was all done by others.

Therefore, in Lao Wang's view, Zhang Maolin's words somewhat meant to diss their state banquet chef.

He no longer wants to deal with this 'old friend'.

He just wanted to watch Su Chen cooking more, and at this moment, Wang Zhijun was already mentally prepared.

Seeing that Su Chen's first two dishes almost completely impressed Zhang Maolin, he was also convinced.

So now Wang Zhijun is starting to think about new issues in his mind.

‘I don’t know how much salary Cui Yufen and Lu Yongliang receive here? ’

‘How can I let nature take its course later without appearing like I’m just begging for nothing to stay and work here? ’

This is a problem, Wang Zhijun must plan in advance.

Because Su Chen is moving faster and faster now!

The fished-out fatty sausage is cut into quarter-thick circles, which, as the name of the dish says, is shaped like a wrench on an ancient hand.

Circles of fat intestines are placed next to each other on a long plate, in two rows. The outer ring is golden red, and the inside retains the color of the cooked large intestine.

Circles, circles, circles.

Extremely beautiful!

There is mixed lettuce on one end of the long plate, and green onions, ginger and garlic on the other end.

But after doing all this, Su Chen still did not stop. On the contrary, the movements of his hands became even faster.

Chop the onion, ginger, and garlic into fine pieces, add sesame oil, cooking wine and clear soup, add water dough powder, white sweet and sour sauce and soy sauce in a bowl and mix thoroughly. This is a very common sweet and sour sauce. Stir evenly and pour it into the pot where you just fried the sausages. Fry over medium heat and immediately pour into a small white jade porcelain bowl.

Continue to cut the scallions into one-inch-long sections, cut out fine flowers at both ends and turn them over. Mix the sweet sauce with sesame oil and sugar evenly.

Peel the garlic and cut into quarter-square and half-thick slices.

Wash the lettuce slices, mix them with sesame oil and a little vinegar, add an egg yolk, sugar, and diudi curry, and put them into a round dish.

The hot sweet and sour sauce and mixed lettuce are placed on both ends of the long plate, and in the middle are the fat sausage rings that have just been fried until they are ripe and golden red.

Apparently, this dish is meant for dipping.

It can also be eaten wrapped with mixed lettuce.

After Su Chen finished making it, the four people around him couldn't wait for it. Zhang Maolin didn't show any politeness and still came out on top. He just put two spanners between his hands and poured it into the sweet and sour sauce.

Sour, sweet and fresh.

This is just the taste in the mouth, it doesn’t matter. What’s important is the moment when this fresh sweet and sour taste is combined with the fat intestines, the feeling of juice exploding in your mouth!

Zhang Maolin was shocked at first and almost didn't dare to eat it.

Because it’s not easy to make this thing juicy, it’s all oil.

But immediately afterwards, the sweet and sour sauce suppressed the spicy feeling, leaving behind the unique aroma of the sausage. This flavor is very thick and gives people a relatively mellow texture.

The fried sausage is slightly crispy on the outside, but not that crispy, and more chewy!

Steaming on a steamer for more than three hours, the inside of the sausage becomes very waxy, and the accompanying condiments eliminate the fishy smell at all.

After taking one bite, Zhang Maolin let out a long breath and said, "It's so satisfying! With all due respect, the flavor and texture of this fried finger ring are not inferior to the nine-turn large intestine of Shandong cuisine, and are even better!"

When Cui Yufen heard what Lu Cai said to him, he felt unhappy at the time, "Have you ever eaten a well-cooked nine-turn large intestine? Why are you just talking nonsense?"

Zhang Maolin's eyebrows stood up, "How come I haven't eaten it before! I have eaten the nine-turn large intestine made by your highest-level chef in Shandong Province!"

Lao Cui was amused and asked, "Have you ever eaten the nine-turn large intestine made by Xiao Su?"

Zhang Maolin:? ? ?

It seems that it is true. This fried finger is delicious, but what should the nine-turn large intestine made by Boss Su taste like?

Wang Zhijun was so angry that he couldn't help but think about it. Is it possible that Boss Su is the only one who can defeat him?

Depressed, he sandwiched two rings and dipped them in sweet and sour sauce.

It is very chewy and has a sweet and sour taste. After chewing it a few times, it feels mellow and soft. The most important thing is.

Wang Zhijun found that Su Chen's method has a very obvious feature, so he couldn't help but speak.

"Different cooking methods such as steaming, frying or braising can make the pig intestines show different layers and flavors. Your fried ring only has the original meat fragrance and the very original taste, but it also has a different kind of deliciousness."

Su Chen knew what he was talking about.

Originally, in authentic Sichuan cuisine, including famous recipes, the cooking method of this dish was actually not like this.

Su Chen said to several seniors, "I also had a sudden idea. I thought that if too many seasonings were used to flavor it during steaming, and too complicated seasonings were used after frying, as Teacher Cui said, this dish would inevitably overlap with the nine-turn large intestine in terms of taste and flavor."

"In this case, it is better to simplify it and only do the simplest way to remove the fishy smell and retain the taste of the large intestine to the greatest extent. I hope I didn't embarrass myself for my first time making it."

Embarrassing?

Su Chen just said it, this thing is rated A in the practice room, if you use the ingredients from the vending machine, it is at least rated S.

Su Chen has thought about it, when he is not busy, he must buy the ingredients for the eight dishes today from the vending machine, and make a big meal for himself!

It must be very comfortable.

Of course, this is just for listening, I don’t know if it’s embarrassing or not, anyway, a plate of fried rings has been quickly finished by the other four people.

It’s just like when the dishes are served slowly at a banquet, every dish is rushed to be eaten as soon as it comes out, and every time I feel that the food is not enough.

Zhang Maolin licked the sweet and sour sauce on the corner of his mouth, and he was still not satisfied, "Boss Su, we are staying here anyway, otherwise, if you see what else needs to be done, we can help! Make the remaining dishes faster!"

Cui Yufen smiled at Lu Yongliang again.

As usual, no one can escape the law.

Halfway through the meal, you must take the initiative to apply to be a helper.

In this kitchen, I don’t know how many state banquet chefs have fallen.

Hearing this, Wang Zhijun no longer wanted to endure it.

Maolin, you surrender to the enemy, you are not a cook, why are you here as a meal?

Even if you are an assistant, it has nothing to do with you, Maolin?

So I did all the hard work, and you took all the good reputation?

Su Chen wanted to refuse.

Unexpectedly, Wang Zhijun walked straight to him and said in a very imposing and firm tone, "Boss Su! I think so, after all, I am also an old Sichuan chef. Let’s be honest, I came to your place for dinner today not only to eat, but also to see if I can find a job here!"

Su Chen’s hand had just taken out two sea cucumbers, and he was so scared when he heard this that his hand shook and dropped the sea cucumbers into the water again.

What the hell?

He looked at Cui Yufen, and the old woman shrugged mischievously, indicating that she knew nothing.

】

What he said to him at that time was that Wang Zhijun came to have a meal!

With the appearance of Zhang Maolin today and their singing in unison, Su Chen had already seen some clues, and felt that it was probably Wang Zhijun who brought the "judges" to challenge him secretly.

So when he heard Wang Zhijun's words, Su Chen was really shocked, "You? The president of the Sichuan Provincial Cooking Association, are you going to come here to find a job?"

"Yes! Don't say anything, Boss Su, although I paid for your cooking today, since Mr. Maolin has also said that he wants to help, you can treat it as my application process! If you think my cooking skills are okay, accept me!"

Wang Zhijun said it very sincerely, so that Su Chen didn't know what to do.

It's okay for Lu Yongliang, the president of the Hubei Provincial Association, to work here. After all, Su Chen and Lu Yongliang are old acquaintances, and he came here for another reason.

Cui Yufen was also an unexpected situation.

She just saw Lu Yongliang having so much fun here, she was unhappy, and wanted to join in the fun. As for being promoted to level 4, it was purely an accident.

So, Wang Zhijun, a level 5 member, can't be said to be far ahead, at least he is one of the best in the country.

And it's such a big cuisine in Sichuan Province. As the head of a club, he came to work in my Xiaoxiao Delicious?

Su Chen waved his hand quickly, "President Wang, you are joking!"

"Who said I was joking? What are we going to do now? Butterfly sea cucumber, right? Come on, come and see if my knife skills are up to the task?" While talking, Wang Zhijun washed his hands and went to pick up the sea cucumber.

Su Chen stopped him immediately, "Are you serious?"

"Why would I joke with a young man like you at my age? Of course it's true! Just tell me whether you want it or not!"

Su Chen still didn't quite believe it, and held down Wang Zhijun's hand, "Are you serious?"

"Really!"

"Deal!" Su Chen made the decision directly, "We'll discuss your salary later, anyway, the salary of Teacher Lu and Teacher Cui also needs to be reconsidered."

"That's all trivial!" Wang Zhijun had given up his little idea.

Anyway, Old Lu and Old Cui are here, Boss Su can't treat them differently, right?

And now that the three dishes have been finished, it is obvious that my cooking skills are not at the same level as Boss Su's. Let's not talk about the following dishes, just the making of the fish-flavored eggplant cake.

Laymen watch the excitement, experts see the doorway.

When frying the eggplant cake, wrap it with egg white and flour, and use the high temperature of frying to evaporate the water vapor of the eggplant to steam the meat filling. This sounds like it is the case.

In fact, only those who have made this dish know how subtle this is to control the heat!

Wang Zhijun believes that he can't do it.

In fact, he thinks that almost everyone he knows can hardly do this.

In other words, the eggplant cake that can be full of soup after frying is probably the only one in the world. No wonder Boss Su said that this thing can't be taught to others.

In this case, instead of being stabbed in the back by Zhang Maolin with a trick, it is better to be honest!

Directly explain the purpose of the visit, and show off in front of Boss Su.

"In that case, then fine." Su Chen was also very straightforward, "You are a master of Sichuan cuisine, and we are also cooking Sichuan cuisine today. Let's cooperate!"

Wang Zhijun nodded with satisfaction.

He was very pleased with the word "cooperation".

Boss Su was still good at speaking, unlike Zhang Maolin, who said something like "assisting or not assisting", which was unpleasant.

"Come on! Cooperation!"

The fourth dish, butterfly sea cucumber!

"Teacher Wang, let me do this dish, but you can help with the two pieces of kidney. After all, you are still a guest."

Wang Zhijun took a look and saw two pieces of dark red pork kidneys in Su Chen's spare basin. They were basically processed, and now they just needed to be cut.

"Okay."

Wang Zhijun could hear that Su Chen was giving him a face.

It was he who proposed to help, but he was also a guest. How could he let the guests cook and eat by themselves?

But not letting him do it seemed a bit like rejecting someone.

Just simply cut the ingredients and that's it.

Wang Zhijun didn't say anything, but he was secretly happy.

This kind of tacit understanding that everyone understands is too good!

If I had known earlier, I should have come to the delicious food earlier!

The pork kidney dish is also very simple, and it is made of Kung Pao kidney pieces.

This dish is slightly different from Kung Pao chicken in seasoning, and the flavor is similar.

Kung Pao chicken is sweet and spicy, and Kung Pao kidney pieces have a richer taste. The sweet, salty, sour and spicy taste is destined to make this dish a top-notch dish whether it is for rice or wine!

In addition, kidneys are a unique ingredient, and people who love to eat really love it.

For people who don't like to eat, it's really a bit difficult.

Wang Zhijun is processing kidneys here, and Su Chen is also starting his own cutting process over there.

The gray sea cucumber that has been soaked has been simmered in the pot for more than 20 minutes on a low fire, and has been soaking in warm water just now waiting to be used.

Take out the sea cucumber in the pot.

Su Chen carefully cut the sea cucumber into thin slices of 1 centimeter thick!

Then cut the slices into 1.2 centimeters wide and 1 inch long, a total of 24 slices.

The shape of the chef's knife is not suitable for carving, so Su Chen can only use a sharp knife, and the tip of the knife slightly carves a butterfly shape on the sea cucumber slice.

In fact, this step is not that difficult.

It is a bit similar to drawing a '3' on the right side of the sea cucumber skin with the tip of the knife, and the left side is a flipped '3', and a butterfly is drawn.

All 24 slices of sea cucumber are processed in this way.

After high definition, add clear soup to the pot and add some experience. After boiling, turn to low heat to keep the temperature. All 24 slices of sea cucumber are put into the pot. This step is to make them taste good.

The carp that has been washed and processed long ago, remove the clean meat along the big thorns, and quickly chop it into minced meat. Similarly, the pork should also be chopped into minced meat.

Add one and a half egg whites, pepper and salt to the bowl, and add a little water to mix the minced fish and pork into fish grits.

"This kind of dish requires the most effort. Generally speaking, the more expensive dishes in Sichuan cuisine refer to this kind of dish." Zhang Maolin pointed at Su Chen's hand and said.

Cui Yufen nodded slightly, "Sichuan itself doesn't have much seafood. If you ask me, places that don't produce seafood should cook less seafood."

Lu Yongliang also nodded in agreement.

Whether it is Hubei Province or Shandong Province, a very systematic recipe has been formed in the production of aquatic products.

In this regard, Sichuan cuisine is really unmatched.

This is why Su Chen would study the history of world cuisine whenever he was free.

Looking around the world, any place that can be called a place with a little food culture, whether it is cooking methods or the selection of ingredients, must be related to what is produced in abundance in the local area.

Just like in Jingzhou, it is no exaggeration to say that almost most people in Jingzhou have never seen the sea.

In such a living environment, it is really a bit difficult for them to learn how to cook seafood.

But Jingzhou produces potatoes, so potatoes can even be eaten as a staple food in this place, and there are many strange ways to cook potatoes.

"But Sichuan cuisine has a different way!" Su Chen said, while making egg white and dough with the remaining half egg white and dough in the bowl. "After the seasoning reached its peak, Sichuan cuisine also found its own way out. This dish is very typical."

While waiting for the sea cucumber to be cooked, Su Chen glanced at Wang Zhijun.

I don’t know if he wanted to show off too much, but this old state banquet chef was particularly meticulous when processing the kidney.

He wanted to make a cross-shaped cut inside the kidney, and then cut the kidney into blocks of one inch long and eight points wide.

Without Su Chen’s prompt, Wang Zhijun mixed the cooking wine and refined salt with water dough powder and set aside.

After finishing this, the old chef pinched a piece of processed kidney, "How is it, Boss Su? Is my knife skills okay?"

The kidney was cut into small diamond-shaped pieces of almost the same size. It is almost conceivable that if it starts to bend after being fried, these diamond-shaped squares will bloom, which will be very beautiful.

"Your knife skills must be good. It’s boring to discuss knife skills with a chef of your level." Su Chen complimented.

Wang Zhijun was very pleased and laughed happily, "How about I do something else?"

"If you like, cut some more peppers for us."

Wang Zhijun turned the kitchen knife in his palm, "No problem. Horse ears?"

Su Chen smiled and said, "You are still knowledgeable, just horse ears!"

Su Chen even began to imagine that with the addition of Wang Zhijun, his delicious cuisine was basically set in stone.

In the early opening, it directly included the cuisines of three provinces, two of which were the extremely popular Sichuan and Shandong cuisines.

What a grand occasion it will be after the opening!

Old Wang went to deal with the peppers, and Su Chen saw that the time was almost up, so he took out all the sea cucumber slices and placed them on the cutting board one by one with the white side facing up.

Dry the surface moisture with kitchen paper towels.

Use a brush to apply a layer of egg white flour on the surface, and then use the tip of the knife to dip the fish grits in the bowl and place it in the center of the butterfly slices.

Each piece of fish grits should be pinched into a strip of one inch long, three-tenths wide, and four-tenths thick, shaped like an olive.

In this way.

With the sea cucumber slices as butterfly wings and the fish grits as butterfly abdomen, a delicate butterfly has taken shape.

"Wonderful." Seeing such a beautiful thing, Lu Yongliang couldn't help but admire it.

Lao Cui also took a deep breath at this moment, "This is the wisdom of the Chinese people. Making ingredients into various shapes is also an art in food."

Every time at this moment, these old chefs will sigh.

Because they have been like this all their lives, especially the chefs who can appear at state banquets to cook, which one doesn't sit at the door with a knife and a carrot all day long to practice carving.

Su Chen's butterfly is still a relatively basic thing.

When it becomes complicated, there are techniques to carve it into a dragon or a phoenix.

Some people always think that these fancy techniques are useless, anyway, they are all the same when they are eaten.

In fact, they may not understand.

When he sat there and waited for a while, the chef served him such a delicate delicacy. The instant surprise was really a rare joy.

Because at that moment, this delicacy belonged to you alone!

And when you dine with extreme joy, your taste buds will also become active.

Su Chen didn't know the complicated thoughts of the old chefs. These 24 butterflies were obviously not finished yet.

Use your fingers to apply water on the butterflies.

"Everyone stand back a little."

Hearing this familiar words, Lu Yongliang and Cui Yufen took three steps back at the same time. The ignorant Zhang Maolin and Wang Zhijun were still looking at Su Chen curiously, not knowing what was going on.

Fortunately, Lu Yongliang was a relatively honest person.

He pulled the two of them back abruptly.

In a blink of an eye, Su Chen bent his legs and squatted down, while his left hand arranged the shelled winter bamboo shoots and put them behind his back.

He held the chef's knife in his right hand and took a deep breath.

Bang bang bang bang!

Su Chen used the wild knife technique that he had not used for a long time!

With the help of the chef's knife, the precision strike badge, and even the magic sticker on the bridge of his nose, this knife technique is even more amazing. Su Chen almost doesn't need to use his eyes to observe. Every time the knife rises and falls, it seems to chop at the same position, but in fact there is a slight deviation every time!

In the wild, he chopped randomly.

Zhang Maolin was stunned by the chopping, and Wang Zhijun's eyes were dull. Until Su Chen took back the kitchen knife, the two still did not come out of the deep shock.

"That is." Zhang Maolin pointed at the winter bamboo shoots on the chopping board that were still the same as before, and was very puzzled!

"Oh, because I am not very good at cutting slowly, so I can only do this." Su Chen grabbed a handful, and the winter bamboo shoots that looked intact instantly turned into thin strips like hair.

A full 48!

And the remaining part was cut into short strips of three-point length!

Such a knife technique really opened the eyes of Zhang and Wang.

Old Lu crossed his arms and shook his head, "History always repeats itself in a surprising way. Every chef who comes to this kitchen cannot escape this fate."

"Who said it's not true? I don't like this about Xiao Su. He is young, but he is too aggressive, isn't he?" Old Cui said speechlessly.

It's just cutting bamboo shoots, why is there such a big fuss?

Su Chen said nothing.

The cut bamboo shoots and ham were placed horizontally on the abdomen of the butterfly.

Until the abdomen was filled, two bamboo shoots were added to the left and right of the head, shaped like tentacles!

Finally.

A toothpick was dipped in water, and a black sesame seed was picked up from a small bowl, and inserted accurately on the left and right sides of the tentacles.

Butterfly eyes, got it!

After a busy meal, sea cucumber slices are the butterfly wings, fish grits are the butterfly abdomen, bamboo shoots and ham shreds outline the belly pattern and tentacles, and black sesame seeds are the butterfly eyes.

Forty-eight butterflies were placed on a plate by Su Chen and put into the steamer.

Timer, three minutes!

In these three minutes, Su Chen methodically added more than half a bowl of clear soup to the soup bowl, and then sprinkled some pepper and refined salt.

Stir slightly.

Three minutes, it's over!