Food Customizer

Su Chen first made it again according to the method he used on the train, but he strictly controlled the time when the chicken cubes were fried in the pan at the end.

5 seconds, no more, no less, and then he started to plate it.

[Chicken cubes fried in sauce: A-level evaluation]

As expected, the operation according to the famous recipe can only reach the A-level standard, which also shows that Su Chen has a very accurate grasp of some of the positioning of the system.

A-level is enough to support a time-honored brand for a hundred years, and it is also the ceiling for ordinary people to cook delicious food.

If every dish of a restaurant can be guaranteed to reach A-level, the business will definitely be very good.

But in fact, the dishes of ordinary restaurants can only reach B-level, which is a bit delicious.

Even a master of Hubei cuisine national banquets like Lu Yongliang can only master a few S-level dishes, and most of the time they are only A-level.

This time, Su Chen did not rush to start making it again, but began to carefully examine the dish.

"I also said that Wang Peixin's cooking was problematic, and my cooking was also problematic."

On the spotless white plate, you can clearly see the sauce left on the surface of the chicken cubes on the bottom of the plate.

As the famous recipe says: the bottom of the plate is covered with oil but no sauce.

If the plate is stained with sauce, it means that the sauce is not thick enough when it is fried.

This will also result in insufficient sauce covering the surface of the chicken cubes!

Su Chen tried to do it again, and this time he was extra careful when frying the sauce.

"Why does it feel that the full-level skillful frying is not so powerful now?"

When the second serving of fried chicken cubes was ready, Su Chen leaned over to see that there was really no sauce on the plate this time, but after tasting it, he could detect that the sauce on the surface of the chicken cubes was slightly hard!

"Overcooked"

While repeatedly making it, Su Chen also began to observe the panel data that he usually didn't pay much attention to.

Because since upgrading to level 3, the experience value has become an outrageous 100,000!

Except for Ling Shuyu, the experience baby, the delicious experience value of others is almost negligible.

Level: 3 (29778/100000)

Skills: Stir-fry (full level), Steam (full level), Stew (22/100), Roast (39/100), Boil (2/100), Blast (21/100)

Because I rarely cook Shandong cuisine, my cooking skills of [Blast] have hardly improved.

“So do I need to improve my proficiency to quickly master the degree of blasting?”

In cooking skills, [Blast] is the same as [Blast].

Su Chen simply processed all the ingredients.

Then add yellow bean paste to the wok and stir-fry until dry, then add cooking wine, ginger juice, and sugar color and stir-fry until it becomes a paste.

With full-level stir-fry, Su Chen believes that there will be no problem with this step.

“Then the problem is”

Blast!

The last five seconds, just five seconds, is to use the commonly used Shandong cuisine to cook.

Su Chen put down the tools and began to think carefully.

Sometimes, thinking is more important than aimless practice.

The so-called "frying" is to use a small oil pan to heat the oil, put the ingredients in the pan quickly, and then just flip it a few times before serving.

This process is all about the heat. The right heat can make the dishes bright and crispy.

"So the key to frying is speed and moderate heat. Too high heat will easily make the sauce burn, and too low heat will not make the sauce thick enough to cover the ingredients."

"In that case"

Su Chen fried another portion of the sauce, and then poured the duplicated chicken into the pan. He flipped the pan with his left hand and controlled the heat with his right hand, seeking a little progress in the constant changes.

"Bigger"

"Smaller"

"Why can't I do it well in five seconds, and it's big again!"

As Su Chen kept repeating this 5-second action, his proficiency in [cannon] was also increasing at a visible speed. I don't know how long it took until Su Chen felt a little tired.

Every time he was tired, he had been in the practice room for at least 16 hours.

Do it once every 5 seconds. Since Su Chen came in, he has repeated the moment of learning to explode at least a thousand times every hour!

In other words, Su Chen has practiced the five-second explosion in the practice room for nearly 10,000 times!

"Even if it is Wang Peixin, it would take more than ten years to make fried chicken cubes with sauce tens of thousands of times!"

"I just changed the way to learn!"

When the system panel showed that [explosion] was full of proficiency, Su Chen held the cutting board with both hands, "One last time!"

Follow the recipe step by step and do each step very carefully. When it comes to the last step, there are tens of thousands of times of practice before, plus full proficiency [explosion].

Su Chen took a deep breath.

"The so-called explosion is not controlled at a certain temperature"

"At the beginning, the temperature of the sauce is high, so the temperature should be controlled at a high temperature. At the last second, the sauce begins to thicken and the temperature drops. At this time, use a high heat"

In just five seconds.

Su Chen's right hand changed the temperature at least three times by controlling the valve!

"It is to keep the sauce at a balanced temperature while thickening it."

"It is the same for stir-frying with sauce, scallions, salt, and soup. All things are of the same origin. If you understand one, you will understand all."

At this time, Su Chen actually felt like he had realized something!

This feeling is very wonderful, and it can only be understood but not described!

When a new stir-fried chicken cubes appeared on the plate, Su Chen confidently waited for evaluation.

This time, the dish was really oily but without any sauce. Even after Su Chen took all the chicken cubes away with chopsticks, there was still only a thin layer of lard on the bottom plate, and no trace of sauce could be seen.

[Chicken cubes with sauce: rated S-level!!!]

Wow!

Su Chen stumbled back a few steps.

Overdone, overdone, this time the practice was really overdone.

Now there is another problem. In the practice room, Su Chen used chicken breasts that had been soaked in cold water for an hour to make the dish directly.

The kitchen in Cuihua Building does not have this condition.

You can't just throw a piece of chicken breast in and let everyone wait for an hour before starting to cook.

"Then we have to use tricks."

Su Chen endured the tingling in his brain, boiled water again, and summoned a piece of chicken breast that had just been cleaned.

The full-level skill of cooking has no pressure on temperature control, but what Su Chen has to do now is

how to keep the water at a temperature that is just a little bit away from cooking the chicken, but not cooked.

This critical value is very important!

In the past, Su Chen sneered at such mysterious things.

He even thought it was a lie after watching a program about low-temperature steak production.

Later, after becoming a host and having more contact with it, he realized that this thing really existed.

Take steak for example. Between 55 and 60 degrees, the steak can reach 50% maturity. Once it exceeds 60 degrees, the myoglobin and pigment in the beef begin to denature, and will change from deep red to charming pink!

That is what many people often say: myoglobin.

In that program, a world-famous Western chef marinated the steak and then vacuum-treated it, and then soaked it in warm water at a temperature of 59 degrees for 8 hours! ! !

It is said that this is the best eating state of steak.

And now, what Su Chen has to do is to find this critical point of chicken!

Fortunately, the skill [Cooking] has already reached the maximum level, and this process is not too difficult for Su Chen. After about three hours, Su Chen breathed a sigh of relief.

That critical value is really subtle, but it was finally found.

After finishing everything, he immediately left the practice room. In reality, Su Chen just walked to the cutting board.

"Hiss"

"Boss!" He Shuting was quick to help Su Chen through the crowd, "What's wrong?"

"Nothing, a little hypoglycemia."

Everyone in the kitchen made an ugly expression.

Hypoglycemia?

Didn't you just eat a piece of walnut kernel?

How can you say that?

Borrow a kitchen knife and take a piece of chicken breast at the same time.

Now, Wang Peixin and Zeng Ming also came forward, and their inner thoughts were basically the same.

Especially Wang Peixin, who was really a little disdainful of Su Chen's evaluation, but because he was Mr. Shang's distinguished guest, he couldn't say much.

This can't be blamed on Wang Peixin.

In their circle of chefs in Beijing, they pay special attention to the school.

Everyone who knows him knows that Wang Peixin is a disciple of Cui Yufen, who was a chef at Quanjude in the 1970s and became the head chef of the Shandong Cuisine Restaurant of Beijing International Hotel in 1985, and has been the chef for thirteen years!

If Cui Yufen said that a person from Hebei province cooking Shandong cuisine was not enough, then Wang Peixin would directly name his master's grandfather.

Wang Chunlong, who was selected into the "National Famous Chef" ceremony, is a native of Shandong province!

Wang Chunlong participated in the compilation of the famous recipe book published by the Financial Publishing House in the 1970s. This person is very famous in Beijing!

This is how Wang Peixin's skills were passed down. If this can be said to be not good, then Wang Peixin really doesn't know what is called good?

Can a young man of 25 or 26 years old do it well?

Just watch Su Chen pat the chicken breast with the back of the knife, then remove the fat skin and white tendons, and then cut it into 2.5 square chicken cubes.

This step is no different from what he did.

Almost exactly the same!

But

Zeng Ming said jokingly, "This master's knife skills are a bit wild!"

The other chefs in Cuihualou pursed their lips to hold back their laughter.

Su Chen pretended not to hear them talking. Indeed, his mental strength was not enough now.

So he could only go slowly.

And it was just cutting chicken cubes. What kind of knife skills are needed? Everyone can do it.

Liu Abao at the back didn't like these Cuihualou chefs. Seeing their smug look, he thought, just wait and see!

They won't say a word after eating!

If it weren't for the Shandong cuisine today, I'd show you how Boss Su makes Wensi tofu!

Wild?

You guys haven't seen the real wild ones yet!

After the chicken cubes were cut, Su Chen also filled a pot with cold water.

Wang Peixin asked curiously, "Wouldn't you like some cooking wine?"

Su Chen shook his head.

He had worked hard for several hours to find the critical point just to avoid adding cooking wine!

If it was stewed chicken, it could be added. Long-term stewing could allow the cooking wine to evaporate completely, but the explosion process only lasted five or six seconds, so it was difficult for the cooking wine to evaporate completely.

"Ah?" Zeng Ming's joke became more and more exciting. "When I first learned this dish, I forgot to add cooking wine, and my master almost broke my hand!"

Many of the chefs in Cuihua Building had lost interest in watching.

Just because he didn't add cooking wine, they had already concluded that this young man probably didn't know how to cook.

If you don't add cooking wine to a deep-fried chicken, how fishy would the meat taste?

After Su Chen put the cold water into the pot, he immediately poured the diced chicken into it, and then used a spoon to stir it back and forth in the pot.

He also turned the heat down and then up from time to time. This process lasted for about six or seven minutes.

Only then did Su Chen take out all the little chicken pieces.

Zeng Ming wanted to say something else, but Wang Peixin coughed and stopped him.

This diced chicken

Wang Peixin looked carefully.

After blanching the diced chicken yourself, the skin will appear a little fibrous, which is shredded meat. To put it bluntly, the outermost layer of meat is already cooked.

But the diced meat that Su Chen took out was almost the same as when it was cut into pieces!

'Is that why he controls the temperature? ’

Wang Peixin started to be interested in Su Chen.

Su Chen gently pressed the diced chicken with kitchen paper to absorb all the water on the surface.

I chose the same method as Wang Peixin, also mixing egg white and wet dough powder and stirring evenly.

Then add lard to the pot. When the lard bubbles slightly, put in the diced chicken and fry until six times cooked. Remove and control the oil.

‘This boss Su’s fire skills are not bad! ’

‘He also has a good grasp of the maturity of ingredients. He seems to be a good cook’

Wang Peixin found it more and more interesting.

Achieving this step can at least prove that the previous evaluation that Boss Su gave him was not unreasonable.

Next, Su Chen held the chopping board and calmed down a little.

Put another wok on, add about one tael of lard into it, then pour the yellow sauce into it and slowly stir-fry.

There is water in the yellow sauce, and it will make a crackling sound when it comes into contact with the oil when it is first put into the pan. It will be fried when the sound is almost gone.

Add another spoonful of sugar to the pot and continue to stir-fry slowly over low heat.

Su Chen's every move was done in an unhurried and slow manner, and even some of the impatient chefs looked anxious for him.

In fact, it just seemed slow. Su Chen was not slow at all. After the sugar in the pot was stirred and melted, he poured in the cooking wine, ginger juice, and sugar color and continued to stir-fry.

Until the pot of sauce turns into a paste.

Just watch Su Chen pour in all the diced chicken with controlled oil, then hold the pot up and down with his left hand, and control the valve with his right hand to increase the firepower!

During this process, the wok in the left hand kept shaking.

Five seconds was neither long nor short. When Su Chen finally poured a penny of oil on it, flames even burst into flames in the pot!

Fortunately, it was only a moment.

"It's done!"

Su Chen put the diced chicken in the pot on a warm plate, "Who eats it first?"

Looking at the steaming chicken, Shang Mingke pushed away the cooks standing in front of him, "I'll do it, I'll do it!"

This plate of diced chicken, which is red in color and slightly reflective, looks really delicious, but the dish Wang Peixin made also has this visual effect.

Shang Mingke pointed his chopsticks directly at the top piece of chicken and picked it up, feeling quite proud.

I just want to bring Boss Su here so that I can watch a good show and eat well, haha!

A piece of diced chicken covered in sauce was put into Shang Ming's mouth under everyone's gaze.

Um?

Shang Mingke's mouth remained motionless, his expression a little dull.

After a few seconds, he started chewing quickly, and at the same time, he aimed his chopsticks at the chicken nuggets on the plate.

Oh my God!

Is this really fried chicken with soy sauce?

Shang Mingke was stunned as soon as he took his mouth. The sauce wrapped on the diced chicken looked a little hard, but the moment he took it, it all melted along with his saliva and flowed freely in his mouth!

So he forgot to chew it then.

When he reacted, he took a few bites and the soft and tender texture of the chicken gave his brain unparalleled satisfaction!

The heat and umami flavor emanating from the diced chicken, combined with the sweetness and aroma of the sauce flowing in your mouth, seem to have a magical reaction when the two collide!

It seems like chicken was born to do this!

All other practices are blasphemy to chicken!

delicious! ! !

"Bah, bah, bah~"

Shang Mingke took three bites in succession, and everyone else swallowed their saliva.

Seeing that something was wrong, Wang Peixin also took a piece of meat with chopsticks and put it in his mouth.

Unlike Shang Mingke, Wang Peixin ate the meat with a questioning attitude and a tasting attitude. The first time he entered the meat, he concentrated on feeling the taste of the diced chicken.

"Fuck!"

Wang Peixin's first reaction was that the sauce was well prepared and could compete with what he had.

But when he bites down.

‘No matter how you feel it, there is only the fresh flavor of the chicken itself’

‘Salty and fresh in the front, sweet in the back, and sweet in the aftertaste’

‘The key is, he seems to have really managed to make it without the smell of cooking wine! ’

'and'

Wang Peixin looked down at the warm plate. Under the diced chicken, not even a drop of sauce stuck to the plate.

‘How on earth did he do it! ’

"Why are you standing still? Give me a taste!" He Shuting couldn't wait for a long time. A foodie like her didn't care about so many things. She found a pair of chopsticks from nowhere and picked up two pieces of meat at once.

"Hmm~~" The long-legged man smacked his mouth in delight, "Boss! Why don't you make such delicious food in our store? It will definitely sell out!"

Liu Abao followed suit, "Oh my god! I thought the chicken cubes at Cuihualou were okay, but after eating this, do you think that thing is still edible?"

The somewhat old voice in the headset became more and more urgent, "What taste, what taste? What are you talking about now, what taste is it!"

Zeng Ming sneered.

Are these people too ridiculous?

It looks like nothing, but they are just bragging?

Why is the chicken cubes at our Cuihualou inedible?

I still don't believe it

"Ugh! Master!" Zeng Ming stared, "Master, this!!!"

This dish is so familiar to Zeng Ming!

Tourists who come to Cuihualou for dinner basically order this dish, and he has to make at least hundreds of dishes for each dish.

What is more or less, Zeng Ming can tell with his eyes closed, but this bite is an experience he has never had before!

The combination of taste and flavor violently impacted his shallow understanding of Shandong cuisine.

He didn't understand, and didn't understand.

Boss Su, who looks ordinary, also used ordinary steps when cooking. Why is the difference in taste so big now?

The chicken cubes in Cuihualou tasted good, really good!

But now after eating Boss Su's, I feel that the stuff is really not good!

I always thought our restaurant's food was delicious, but the reason was that I didn't eat the really delicious food?

Zeng Ming was numb!

Wang Peixin smiled and walked in front of Su Chen.

"Boss Su, I was disrespectful just now! You can't have never heard of your skills?"

Wang Peixin has seen a Shandong cuisine chef who can make fried chicken cubes to this level, and that is his master Wang Chunlong.

However, his master is old and rarely cooks. Even if it is made by his master Cui Yufen, it is difficult to reach this level.

It stands to reason that such a person should not be an unknown person!

Su Chen waved his hand with a sleepy look in his eyes, "Let's stop here today."

Wang Peixin wanted to say something, but Shang Mingke stood in the middle with a plate in his hand, "I think Boss Su is really tired, Manager Wang, let's talk about it tomorrow?"

After blinking, he said, "Boss Su lives in the guesthouse of our Urban Construction Group, ah~"

Lao Shang felt that chopsticks were not enough, so he just used a spoon to eat, which was cool!

"Okay, okay!" Wang Peixin had to give up, "Xiao Zeng, ask the driver to send Boss Su off."

"No, I have a car here." Shang Mingke walked out happily with the plate, and it seemed that he didn't want to return the plate to Cuihualou.

Until he walked out of the hall, Zhang Li, who was walking at the end, mustered up the courage to say, "Boss Shang, can you give me a taste?"

Shang Mingke stopped and looked at the last few pieces of chicken diced in the plate that were scooped into the spoon.

He put it into his mouth without hesitation.

The expression was very calm.

"Ah? What did you just say?"