Invasion Of Alien Species? That's Not Enough For Us To Eat

Su's small shop, in the kitchen.

The ten helpers headed by Xiang Jiahui lined up, with a pair of bowls and chopsticks in front of them.

Under the signal of Su Yun, everyone picked up their chopsticks and tasted the works of Xiao Guihua and Ma Jingye.

After Su Yun tasted the tilapia made by Xiao Guihua, he didn't speak immediately, but also tasted his crayfish.

He carefully felt the taste and texture of the food with his tongue.

After eating a few shrimps, Su Yun looked at Xiao Guihua and nodded.

"Master Xiao, your seasoning ability is very good. The aromas of the seasonings are mixed together and cooperate with each other."

"There is no one flavor that overwhelms the other flavors, but a variety of flavors complement each other, spicy, salty and fragrant, not bad."

With his appreciation, Xiao Guihua was relieved. The clenched fist also loosened.

He is very confident in his cooking skills, and thinks that he is no worse than some famous chefs in big hotels, just missing a chance.

But this is a new job after all, who knows what the new boss will think of him?

He is happy to be appreciated now.

Su Yun took a sip of water to clear the taste in his mouth, then pointed at Xiao Guihua's crayfish with chopsticks, and added: "But there is still a problem with your crayfish."

Xiao Guihua put away his smile, looked at Su Yun seriously, and said, "Boss Su, please advise."

His attitude is very correct.

In his opinion, the new boss is very young, and he is a chef, so it is inevitable that he will show his sharpness in this respect.

It's normal to pretend to be the majesty of a boss.

At this time, it is necessary to cooperate.

"The crayfish you fry are not heated evenly. It leads to different tastes."

"It's not about your cooking skills, it's about the ingredients like Procambarus clarkii," Su Yun said bluntly: "You are very unfamiliar with this ingredient."

"Of course, I can't blame you for this. After all, no one would have thought about eating Procambarus clarkii before, so naturally they have never processed this kind of food."

Su Yun walked to the clear water pool, picked up a cleaned crayfish, went to the chopping board, cut off the crayfish's head and legs, pulled out the shrimp line, cut off the back shell, and then lifted it up.

"Procambarus clarkii is a kind of shrimp whose threads are very dirty and must be pulled out."

"The shell of the shrimp is very thick. In order to taste the flavor and speed up the cooking, we need to cut the back shell."

"But these two steps will bring a new problem, that is, the shrimp meat is easy to loosen."

Xiao Guihua thought for a while, then nodded.

"So, we're going to fry the crawfish ahead of time?"

Ma Jingye asked.

Su Yun nodded and said, "Yes, this step is the key."

"There are several things to do to keep your crawfish from getting loose."

"First, the crayfish must be fresh. Those that have been dead for too long are not acceptable."

"The crayfish we use are all freshly killed, so there is no such problem."

"The second point is to use medium-high heat to deep-fry to help the meat firm and lock in moisture."

"One of the criteria for judging the heat is that the tail of the crayfish is gradually shrinking, and it is about to form a ball, but it is not completely together."

"On top of that, we're currently using wild Procambarus clarkii, which vary in size and heat unevenly."

"In order to ensure even heating, the spoon should be turned consciously when frying, so that the small crawfish are on top and the big ones are on the bottom."

Su Yun looked at Xiao Guihua with a smile and said, "Your crayfish, the big ones are fine, but the fried ones are too old."

Xiao Guihua opened his mouth, was stunned for a while before he realized, and kept nodding.

"Boss Su is right, I'm taught."

He was convinced.

At first, I thought that Boss Su wanted to pretend to be a show of his majesty in front of the employees, but I didn't expect that he was really capable.

He is a master chef, and he can understand it as soon as he hears it. Su Yun's cooking skills are very high, and he also knows all kinds of ingredients.

Seeing this scene, Ma Jingye didn't dare to be careless. After swallowing, he pointed to the crayfish and tilapia he made, and said, "Boss Su, please give me some pointers."

"Don't be so nervous," Su Yun waved his hand with a smile, stretched out his chopsticks, picked up a piece of tilapia meat, and put it in his mouth.

After carefully tasting the taste, he tore off another piece of tilapia, dipped it in the soup, and put it in his mouth again.

Finally, Su Yun ate two more crayfish, one big and one small.

Seeing his serious look, Xiao Guihua instinctively stood up straight.

Ma Jingye, who made these two dishes, looked at Su Yun nervously, holding his hands together and rubbing them unconsciously.

They are all craftsmen, and what they admire most is the skilled chef.

Su Yun put down his chopsticks, looked at Ma Jingye, and nodded approvingly.

"You have great seasoning and the right handling of the ingredients."

"Your fried crayfish are also good. It may be that you turn the spoon more diligently, and your crayfish is heated more evenly."

"But your tilapia is almost ready."

Ma Jingye didn't dare to be negligent, looked at Su Yun seriously, and said, "Boss Su please advise!"

Su Yun waved his hand and said, "Don't be nervous, it's just some small flaws."

"The tilapia you cook has chicken essence, which makes it taste greasy."

"Also, this tilapia tastes good when dipped in the soup, but the part that is not dipped in the soup has a faint fishy smell."

"Again, it's because you don't know tilapia as an ingredient."

"Things like tilapia can live anywhere."

"Tilapia grown in places with good water quality has fresh and tender meat without any strange smell. On the contrary, it also has a strange fresh and sweet taste. Many people like this taste."

"But tilapia raised in dirty water will have an earthy smell."

"This is because the food they eat will leave a strange smell, mainly accumulated in the internal organs. It needs to be removed."

"There is a visceral inner membrane in the body, which is a black membrane that must be removed."

"There is also a layer of black mucus outside the body, which is also dirty and needs to be cleaned up."

"Even if the dirt is removed, tilapia that grow up in dirty water will still have an earthy smell."

"We can only use ginger, garlic, star anise and other big ingredients to cover up the taste, and fry it to remove the fishy smell."

"When frying, too little oil was put in, and the temperature of the oil was a little bit lower. The fish in it couldn't be fried thoroughly, and there was still a little fishy smell."

"So the tilapia you cook tastes good when dipped in the soup. If you don't dip it in the soup, the smell of the fish inside will not be covered."

"Finally, tilapia itself is very tasty because the meat is particularly high in glutamic acid and glycine."

"Chicken essence is also a compound seasoning made of sodium glutamate, umami nucleotides and other ingredients, which is full of umami."

"You put chicken essence, so the umami taste of the chicken essence covers the umami taste of the tilapia itself, and the two umami flavors don't work well together, which makes the taste a bit greasy."

There was silence in the kitchen.

Ma Jingye swallowed his saliva.

Boss Su knows cooking skills and ingredients, that's all.

Why are you so familiar with the living habits and body structure of Procambarus clarkii and tilapia...

He knows so much about chemistry!

How did this happen?

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