Food Customizer

【My life is like walking on thin ice.

Zhang Li returned to her workstation, rubbed her flat belly and posted a circle of friends. Her aggrieved expression was like a child who lost his favorite toy.

Damn it!

Why on earth is this happening!

In the office, Su Chen waited quietly. He didn't know whether Fang Chang had eaten or not, but when the phone rang with a reminder of receiving 88 yuan, Su Chen's mind fell on the system panel.

【Congratulations! 】

"It really works!"

Taiwan Novel Network →𝑡𝑤𝑘𝑎𝑛.𝑐𝑜𝑚

"If that's the case, then wouldn't it be possible to fix bugs in the future?"

Before Su Chen thought about it, he felt that it was not very realistic. This was a forced sale. It was okay to do it occasionally, but it was not appropriate to do it every day.

[Congratulations on completing the main quest ‘All-round’ and getting the active skill reward: White Jade Hand]

The badge is a passive effect and only works when worn. You will know how cool it is only after you have experienced it.

It can sweep the temple fair ring and dart piercing!

After experiencing it, you will know that the most ruthless reward in the system should be this kind of skill and effect. These things are completely beyond reality and belong to the BUG level!

Su Chen looked at the text introduction that appeared in the system with fiery eyes.

[White Jade Hand: Shaped like white jade, it makes your hands resistant to high and low temperatures, not afraid of knives, and can increase the perception of both hands when launching skills. ]

[Skill duration: 1 hour, cooldown time: reset at 0 o'clock every day, can be used once a day]

Everything else can be understood. In other words, Su Chen's left and right hands are not afraid of burns, frostbite, and cuts!

Walking by the river often will get your shoes wet. This skill is considered to be an added guarantee.

But I really don't understand that perception ability, and it can only be used once a day, and each time can only last for 1 hour.

This is a bit uncomfortable.

If all the ingredients are prepared, you can cook a lot of dishes in 1 hour, but if you count the preparation of the ingredients, you can't cook many dishes in this time.

Anyway, it's better to have something than nothing.

After acquiring the skill, Su Chen temporarily put aside the matter of entering keywords to start the main task, and decisively calmed down to enter the food practice room.

With a thought, he set a timer in the air above his head.

16 hours, each practice can last up to 16 hours!

"I have cooked fried meat first, the level of this dish can only reach A at most, and it is almost impossible to improve it again."

This dish can be said to be as its name suggests, and the key point lies in the word "cooked"!

Cooking in oil is not frying or boiling in oil, but to keep the oil temperature in a delicate state, and transmit the temperature of the oil to the inside of the meat to make it mature.

If the oil temperature is high, the meat will become crispy on the outside and tender on the inside, quite like the feeling of Northeastern pork.

If the oil temperature is too low, the sauce will slide off and the meat will be deformed.

Ordinary restaurants rarely pay attention to these things, so many people will find that the same restaurant and the same chef, but the fried meat tastes different every time they go. This is the chef's problem, and he can't control the heat.

The first is the processing of the tenderloin.

"Good fried meat should be very easy to chew, smooth and refreshing, so the fascia and fat of the meat should be removed."

Su Chen's knife skills are still not good, and his movements are a bit slow when doing this step.

After all, it is a long-term job, as long as you can see progress, it's good!

Cut the processed tenderloin into rectangular slices, add eggs, salt, cooking wine and egg white, grab some cornstarch and pour some oil in it, stir evenly, cover with plastic wrap and put it in the refrigerator to marinate.

This step is not only to remove the fishy smell, but also to make the meat more tender.

The function of fungus is to increase the taste and enrich the color, so remove the stems and cut into small pieces, wash and control the water.

Ginger should be cut into rice grains, and green onions should be cut into soybean size. Some restaurants like to cut green onions into long sections, which makes the dish look like stir-fried meat with green onions, completely losing the flavor of the dish itself.

After the meat is marinated, Su Chen saves all the ingredients.

"Let's cook two pots at the same time."

Here Su Chen has a doubt. According to his understanding of food, meat dishes made of pure lean meat like this tend to use animal oil during the cooking process. Lean meat itself loses the aroma of fat. If vegetable oil is used, it will be completely without the meat aroma.

But in reality, most restaurants still use vegetable oil, so some restaurants use chicken breast instead of tenderloin.

Add lard and vegetable oil to the two pots respectively. When the oil temperature rises to about 160 degrees, Su Chen puts the meat slices in the two pots respectively.

After slightly shaping, quickly use chopsticks to scatter.

Thin meat slices do not need a long time, and can be fished out and drained in about ten seconds.

It can be clearly seen that the part of the meat slices that uses lard looks more shiny, and the meaty aroma is more intense.

"There is nothing much to say about the rest. It is a simple and pure delicacy." Su Chen raised his mouth unconsciously.

A bowl of sauce was prepared using chicken soup, rice wine, MSG and soy sauce wet starch.

A base of oil was left in the pot, with lard on one side and vegetable oil on the other.

The full-level [Stir-fry] made this last step as easy as he wanted, and Su Chen even felt little pressure when he tried to operate two pots at the same time.

After sautéing the onions, ginger, and garlic, quickly return the meat slices and fungus to the pan. This time, turn up the heat and start stir-frying!

While stir-frying, add two drops of mature vinegar to remove the fishy smell and increase the aroma!

"Phew! Pour in the gravy and you're done!"

While stir-frying at the end, Su Chen also felt some insights.

The meat slices in this dish are about six-mature when they are fried in oil. When stir-frying, the remaining maturity is made up. The gravy is the simplest salty flavor.

"Then why is it so delicious?"

Looking at the old man on the side, Su Chen thought for a while and decided to do it again!

The first time was when frying the meat to remove the fishy smell and add flavor.

The second time, pour the vinegar directly on the edge of the pot!

Under the fierce fire, the vinegar liquid evaporated immediately as soon as it was poured on it, barely flowing on the dishes, but the rich vinegar aroma was integrated into the dishes!

After drizzling a little oil, take it out of the pan!

Pour the contents of the two pots onto the plates respectively.

Just the right amount of gravy and oil make the whole dish shine. Black fungus fragments are dotted between the sauce-colored meat slices. There are no extra side dishes, it is a pure meat dish!

"Have a taste first!"

Su Chen tasted the two dishes respectively. The taste was almost exactly the same. The tenderloin slices were tender and smooth in the mouth. It was obviously lean meat, but it tasted more tender than the lean meat itself!

That’s the beauty of marinating and oiling.

It has a very simple salty taste, which keeps the taste balanced and consistent from the moment you enter the mouth to the moment you swallow it. Even the taste is slightly salty.

What surprised Su Chen the most was the inclusion of vinegar twice.

It has vinegar flavor but no acetic acid, which is the biggest highlight of this dish!

You can smell the strong aroma of vinegar every time you pick it up, but you can't taste the vinegar in every bite. It's a stroke of genius!

[Old-fashioned oily meat: rated A grade]

Seeing the score given by the system, Su Chen was not surprised.

Some dishes are just like this, simple and straightforward, and if your cooking skills are a little poor, the taste will not be much worse.

But if you want to make it taste better, you can no longer just improve your cooking skills. Maybe you have to start from multiple directions such as selecting ingredients, garnishing dishes, and cooking.

After finishing the first course, Su Chen was ready to start the second course.

Here, he chose to overcome the difficulty of squirrel fish first

I have given up on the dark meat stew for the time being. Even though I have been cooking for a long time, it is still B-level. A purple recipe is even more crotch-stretching than a white recipe!

The status of squirrel fish in Huaiyang cuisine is probably the same as the status of steamed Wuchang fish in Hubei cuisine.

"You damn girl want to practice knife skills again."

Su Chen will never forget the day he killed nearly 10,000 fish, how painful it was!

I have to say that Fang Chang, the little boss, does a decent job.

After just one phone call, the store employees moved their things to Delicious in no time.

Ling Shuyu stood in the cafeteria and directed everyone to place things.

"Let's set the location in the southeast corner."

That location is far away from the door and far away from the cooking table, and there are windows. No matter how you look at it, it is the most suitable place.

I used a classical screen that Brother Fang Chang bought from the Internet to isolate this location. It has about fifteen square meters inside.

There is a round table and wooden chairs bought by Brother Shang in the middle, and two pots of green plants are placed in the corners of the screen. After a simple arrangement, it feels elegant and calm when sitting down.

This screen focuses on contrast between the inside and the outside!

As for the set of Jingdezhen ceramics, the tableware was washed directly and placed on the table, while the plates and other items were sent to the kitchen for later use.

"Looking at it this way, I feel much more comfortable!" Brother Fang Chang stood in the private room and looked around for a moment. The only thing he was missing was the light source above his head or the light from other places.

But it would be more troublesome to connect the light, so I had to give up.

"Our company has this condition now, and we will just have to renovate it in the future when we have the money!" Bai Xiaobo patted the dust on his body, full of longing.

Ling Shuyu snorted, "This is a humble room, but I am virtuous. As long as the food is delicious enough, there is no difference between sitting in the private room and sitting at the workstation. Master Lu and the monks can accept it. I think most people Anyone who loves food can accept it.”

If Ling Shuyu were to control the company's development direction, she would not put the reform of the internal environment first.

Zhang Li sat on the chair tiredly, "Why isn't it time for dinner yet?"

Liu Shengnan: "You didn't eat enough in the morning?"

Zhang Li: (._.)

No one can express the grievances in my heart.

While everyone was taking a break, Zhan Yang came back!

Came back with a lot of food!

"I bought two mandarin fish, the rest of the meat was from your store, and the vegetables were from the store you told me about. They were all ordered according to Boss Su's order. I'll take care of the bill for you! "

As he spoke, Zhan Yang put everything in the kitchen, "These are your clothes, change them quickly!"

Brother Fang Chang usually has nothing to do. He just walks around in various stores every day and looks at the tents.

Most of the time I dress casually.

This time Zhan Yang directly brought him a suit!

"It's okay, good brother!" Fang Changge took off his clothes and hid in the private room to change.

After a while, Brother Fang Chang walked out of the private room.

Zhan Yang was stunned and said, "Damn, you are so awesome! If you change clothes, it's like you're a different person."

"It's all about clothes. I'm still very handsome! Besides, I have a good figure, so I'm the best among men who can fit into a suit." Brother Fang Chang said seriously!

In response to this mysterious confidence, the girls present turned their heads selectively, not wanting to look at it.

At this time!

"Everyone is here."

Su Chen walked in from outside, still wearing one of the countless suits in his wardrobe.

It's just that he's not wearing a jacket, and one button of his shirt is unbuttoned, giving him a casual feel.

The girls looked at the boss first, and then looked back at Brother Fang Chang.

Tsk tsk

Even Zhan Yang felt that Brother Fang Chang looked okay at first, but why did Boss Su stop here and look like a star in a TV series? Brother Fang Chang looked like an urban-rural fringe?

"Whatever you need to do, please help me call A Bao. It's time to prepare in advance."

"Oh!" Ling Shuyu trotted to the second floor.

I haven't noticed it at ordinary times, but when we talked about clothes, I just took a look at it. Is the boss actually in such good shape?

What am I thinking about?

Shu Yu squeezed his palms and quickly ran to the second floor.

Zhan Yang was a little embarrassed, "Brother Lairi, just think that I didn't say anything just now."

"Nah!" Brother Fang Chang punched the wall angrily, "Why!"

"What are you talking about?" Su Chen looked at the group of people confused, each saying something he didn't understand.

"Nothing, nothing." Brother Fang Chang also took off his suit jacket. It was indeed a bit hot to wear this thing in this summer. After seeing Boss Su, he felt even hotter!

As soon as Abao heard that Boss Su was asking him to prepare something, Peipidianpidian came running over.

This is another time to learn something new!

I have to say that Boss Su’s big meat buns were an eye-opener for Liu Abao. The process of perfectly blending the elbow meat with other ingredients in the wok really benefited him a lot!

Even when Abao is idle, he will imagine that this method can actually be applied to the production of many dishes.

Although his cooking skills are still not as good as Boss Su's, with the existence of the thermometer and a physical plug-in, he can barely keep up with the boss's pace.

"Boss, what are you preparing for?"

Su Chen immediately said, "Prepare a portion of marinated tenderloin at 5 o'clock. This is the specific situation."

Slices of oily meat need to be marinated in advance, and 1 hour is the limit.

Su Chen planned to make the squirrel fish dish by killing the fish himself, striving for freshness.

The lion's head dish has been demonstrated to Po before, so he knows what to prepare, and he must quickly boil a pot of chicken soup and a pot of stock!

Now Su Chen likes to use chicken soup directly instead of chicken essence.

Then he made a pot of pork rib soup and a pot of mutton soup according to Su Chen's recipe. This is the soup used for eating oatmeal noodles. Su Chen basically gave up on this dish. It is estimated that it can only reach B grade at best.

The dark meat stew is also on the verge of giving up. It’s really not possible and I have to add another dish.

After giving these instructions, Su Chen immediately returned to the office.

Time is so tight!

An S-level squirrel fish is finished, paired with an S-level lion head, and finally it is A-level oily meat!

With these three dishes, at least the storefront was restored. As for the staple oatmeal, it had to be B-grade at the very least. Su Chen knew this.

"I still have 48 hours to practice, and I have to focus on the dry silk dish."

After careful consideration, Su Chen finally decided to make large boiled dry shredded noodles, which is a very classic Huaiyang dish.

Since the other party is the gentleman from Huaiyang Restaurant, let’s beat Huaiyang cuisine with Huaiyang cuisine. Jingzhou cuisine is just the icing on the cake!

Because this dish allows you to experience a chef's cooking skills better than boiling dried shreds in chicken soup.

“Hey, I just don’t know if this famous recipe is real or a lie.”

Before returning to the practice room, Su Chen lay leisurely on the chair and opened Douyin, and then searched for an account that was very popular among food lovers.

Old fan!

In this account, the cooks are basically state banquet masters, and there are also several Huaiyang cuisine masters. Braised Gansi is a dish that the uncle has cooked before.

Others dare not say it, but when my uncle makes this dish, it is absolutely substantial!

After Su Chen spent seven or eight minutes reading it, he put down his phone and rubbed his forehead.

"There is nothing wrong with the dry silk made by my uncle. The only problem is that we didn't have good stock at home at the time, so I added some dark soy sauce for color."

"This is explained in the video, so it doesn't matter. But my famous recipes are quite different from those made by my uncle."

According to what was said in the video, it is called Shrimp Boiled Dry Shreds. Because it is cooked over high heat, it is called Big Boiled Dry Shreds.

But Su Chen’s recipe is really a bit different!

"At worst, everyone should do the same thing and look at the system score!!!"

In this case, Su Chen quickly entered the practice room and first summoned two pieces of dried tofu produced in Yangzhou.

The characteristic of this kind of dried tofu is that it is firm, and you can only use this kind of dried tofu for large boiled dried shreds. Many restaurants now use ready-made tofu, which is simply an insult to the taste buds of diners!

"Starting playing knife skills again"

Putting the dried tofu on the cutting board, Su Chen thought about it and decided to use his "wild knife skills"! ’

An ordinary Huaiyang cook can cut a piece of dried tofu into 22 pieces for an entry-level person, and 28 pieces for an expert.

This thing is not the thinner the better. After all, the size must be considered. According to the famous recipe, the thickness of each slice cannot exceed half a centimeter. Su Chen chose to cut 1 mm.

The principle is the same as cutting Wensi tofu. In order to reduce the impact of the back of the knife, you can only choose a knife with thin slices.

"Hiss~~ Huh!!!"

Su Chen's breath sank into his dantian, holding the knife with his right hand behind his left hand, wearing [Precision Strike] on his chest, raising his arms and waving them wildly at the cutting board!

Bang bang bang bang bang!

After a series of collisions, the dried tofu on the cutting board fell limply.

"35 cuts, which means 36 slices in total, make do with it!"

Adjusting his posture, he banged bang bang at the thinly sliced ​​dried tofu again, and each dried shred was cut as wide as a matchstick.

Then put it in a bowl for later use.

Before summoning the next ingredients, Su Chen first returned to reality and poured a glass of water.

‘Famous recipe, I hope you didn’t lie to me’

‘After all, if this method is used and it doesn’t taste good, I can say that I’m not a good cook and I made it blindly.’

‘But if it tastes good’

Su Chen drank the water in the cup in one gulp.

If it tastes good, I’m afraid that all the chefs of Huaiyang cuisine will be shocked by it!