Food Customizer

When Su Chen said it was pig tongue, everyone in Lingshuyu was dumbfounded.

He looked down at the half bowl left in the bowl and said, "Eat it, that's pig tongue!"

Don’t eat it, it’s really delicious!

After a very intense ideological struggle, Ling Shuyu closed his eyes slightly and silently comforted himself in his heart.

‘I don’t know what that is, I don’t know what that is! ’

‘Oh, this pumpkin cup is so delicious! hey-hey! ’

The fillings in the cups were eaten up by several people. Shang Mingke wiped his mouth in a gentlemanly manner, "I have eaten this dish several times in the capital, but the cooking was very ordinary, just like eating porridge."

Lu Yongliang also nodded with satisfaction, "When a dish has reached a certain level, it is difficult to improve. Boss Su's ability to make this dish to this level shows his love for food."

Su Chen was a little embarrassed by the praise.

"Old sir, let's continue?"

There are still many dishes in the kitchen, and these three steamed dishes are the perfect ending. Under Lu Yongliang's insistence, the original reception banquet has turned into a casual meal among friends, which actually caused Su Chen's cooking rhythm to be disrupted. Messy.

You can't serve the dishes seamlessly, you can only eat one dish and then the next.

"Okay, let's go!"

Shang Mingke stood up and said, "Uncle Lu, I also want to observe."

"Yeah" Lu Yongdian nodded, "They are all from his own family anyway, Boss Su's side"

"Of course." Su Chen agreed generously.

He wasn't afraid that the recipe would be read, which was fine.

If recipes alone can make dishes with an S-level rating, then those chefs can completely publish a cookbook of recipes they have learned all their lives when they are old, and then sell them at a high price!

Real delicious food relies on continuous practice to improve cooking techniques and skills.

Integrate your own understanding and thinking of ingredients and seasoning into every production, and combine it with superb technology to have wonderful delicious food.

Moreover, most of these dishes have been prepared in advance, and only the last step of cooking is left, so it doesn't matter even if others see them.

Therefore, observing and other things, as long as the distinguished guests want to, it is not too difficult to do.

Seeing this, Ling Shuyu also stood up and followed the three of them into the kitchen.

Su Chen came to the stove, placed a basket filled with gauze on the steamer and started steaming it. There were forty balls the size of billiard balls inside.

"That is?" Shang Mingke was a little curious.

Su Chen put the lid on the pot and said, "This is called Fried Crispy Balls."

"Have you forgotten? This was your favorite food when you were a kid. It was the signature dish of our restaurant at the time!" Lu Yongliang said with a smile.

"Suwan?" Shang Mingke held his chin and thought carefully, "Is that the sweet meatball?"

"Yes."

After saying this, Shang Mingke was impressed.

This was his favorite meatball when he was a child. It tastes sweet and tastes a bit like halva.

However, making this thing requires a lot of walnuts, peanuts and melon seeds, so at that time, the family would only make some for the Chinese New Year.

Having said that, Shang Mingke started to look forward to it.

For the meatballs, Su Chen fried the dry flour in a wok in advance and put it into a basin. Then she cut the tangerine cake and pitted red dates into small dices, smashed the walnut kernels, melon seeds, and peanut kernels into powder and mixed them together.

Add sugar and lard and stir together evenly, then roll into balls the size of billiard balls and coat with dry starch.

All this work has been done before, now you just need to steam the meatballs over a high fire for five minutes.

After lighting the fire, Su Chen immediately started another stove.

"Old sir, then I will cook this dish."

Lu Yongliang was also in front of the stove. His hands had been itchy for a long time. At this moment, he just put lard in the wok and stir-fried green onions and minced ginger until fragrant.

Add sea cucumber cut into strips, chicken stock, soy sauce, salt, MSG and other ingredients and cook it.

"Okay, today I'll let you try my famous special skill, sea cucumber!"

Su Chen smiled and said nothing.

He was keenly aware that Lu Yongliang was missing a side dish when making sea cucumbers, chicken skin slices!

I don't know whether it was intentional or Lu Yongliang's method of not adding this thing, but when Su Chen was in the practice room, after repeated practice, he felt that it would be better to add it.

As the temperature of Su Chen's wok also increased, he added lard to heat, then poured in chicken soup and the mushroom juice left over from the previously steamed mushrooms.

When the soup in the pot boils, immediately turn down the heat, add the mushrooms that have been steamed for fifteen minutes in advance and let them cool down, add minced chicken and diced ham, and put them into the pot one by one.

"Okay, Boss Su?" Lu Yongliang's hands and eyes were not idle either. He kept staring at Su Chen while cooking. "This frosted mushroom is made in an authentic way, but I don't know how it tastes." ?”

Su Chen stir-fried the mushrooms over medium heat, "This ingredient is the original flavor, the chicken soup is just for freshness."

Just as Su Chen said.

There are very few ingredients and condiments used in the frosted mushrooms. After only three minutes of stir-frying, the mushrooms are taken out of the pot and served on a plate, with fine chopped green onions sprinkled on top.

The mushrooms on the plate are slightly yellow in color, and the chicken minced meat wrapped around them is a little whitish. They look like petals on the plate, which is instantly beautiful.

Shang Mingke nodded lightly, "I have never eaten this dish."

Lu Yongliang was at a critical moment in cooking and didn't bother to talk to him.

At this moment, all the ingredients in Mr. Lu's pot have been boiling for three minutes. The prepared starch water is poured into the pot and the pot is rotated!

He quickly poured the contents of the pot into bowls.

Su Chen cooked two dishes in a row and was not in a hurry.

Carefully observe Lu Yongliang's technique.

'Whether it is the frying technique or the control of the maturity of the ingredients, they are better than me'

This is something that can be seen at a glance.

The technique is the result of 40 or 50 years of practice, which is really incomparable.

But Lu Yongliang's control of the maturity of the ingredients opened Su Chen's eyes.

The order of putting the ingredients into the pot, the control of the heat, and the time of frying, Lu Yongliang grasped them just right.

Su Chen was able to barely master it after having the effect of the badge and practicing the same dish thousands of times.

'Sure enough, there is no shortcut to cooking, only constant practice. '

After the sea cucumber was put into the bowl, the old man skillfully wrapped the meat and shrimp filling with the wonton skin prepared by Su Chen in advance, and wrapped 24 in total!

Add sesame oil to the wok, fry the wontons into golden brown and put them on the plate.

Pour some hot sesame oil on it, and finally pour the sea cucumber on the wontons.

"Crackling"

When the sea cucumber was poured on the wontons, such a sound was made from the dish, and Shang Mingke and Ling Shuyu were quite surprised.

"This dish has tender sea cucumbers, thick and delicious soup, and unusually crispy wontons. Because it makes a crackling sound when pouring hot oil, it is called the "squeaking sea cucumber."

Lu Yongliang made a dish smoothly, and he did not delay to explain it to everyone.

Not only the two people, but also Su Chen learned a lot.

'This old man must have a great background'

This is Su Chen's real thought.

"Old man, why don't we do it all at once?" Su Chen said.

After the steamed dishes are done, most of the remaining dishes are stir-fried dishes, which do not take a lot of time when the ingredients are prepared.

Lu Yongliang thought for a while, "Okay. I won't interfere, and you can do the rest!"

Although he was eager to show off his skills, today was Su Chen's home court after all, and it would be bad to keep intervening.

Just wait for the last steamed fish, and then compete with Su Chen!

Su Chen breathed a sigh of relief.

Fortunately, the old man agreed. If he continued to taste it like this, he would not be able to finish this meal in another day!

"Okay!"

Su Chen agreed and moved his neck.

The production process of the remaining dishes is not very complicated. The techniques are mostly based on stewing and stir-frying. The level that Su Chen can reach is mostly A-level.

Seeing the raw materials selected by Su Chen, Lu Yongliang crossed his arms and nodded, pursed his lips, "Scallops stewed with mushrooms, this dish is classic enough!"

"The more classic and old dishes, the harder it is to make them extraordinary."

Shang Mingke and Ling Shuyu watched silently.

Grandpa, we don't understand what you said!

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