The boss cooks, and the bankrupt company opens a state banquet restaurant

Chapter 179 The main course, crazy hand-caught sheep!
The second before he opened the door and walked in, Zhou Bin had already thought of thousands of ways to say hello to this hermit master.

But when he opened the door, he heard nothing.

I only heard Mr. Shang in front of me saying, eat, eat, eat, eat, eat!
Then just immerse yourself in eating!
Damn it. Zhou Bin was completely stunned. The case that Shang Mingke would leave the table every time he finished a dish was suddenly solved at this moment.

It turns out that you didn't really come to the kitchen to ask if there was anything left. Maybe Mr. Shang did come to ask if there was any extra, but he actually ate the extra, and then...
I can't accept it, I can't accept it at all!
Zhou Bin, a person who had always been calm, suddenly lost his composure and strode to the operating table. Shang Mingke was still eating without thinking about anything.

"Mr. Shang." Zhou Bin's voice was calm and elegant.

Shang Mingke lowered his head, "Eat, eat, why don't you eat? Come on, let's eat together."

Needless to say, this raw fried sturgeon tastes almost completely out of the category of fish slices. Even the sturgeon slices seem to be just embellishments. The real delicious thing is the ribs!

I can't say it has any special taste, it just has that texture, and it's crunchy and delicious.

Some things are just that.

What does it taste like? It really has no taste. It just tastes very good. If it is seasoned with better techniques, it will immediately become a classic delicacy.

There is also a stewed abalone with dragon bones cooked by the state banquet master Lu Yongliang himself. The ingredients are abalone and sturgeon bones. For this dish, Lao Lu has been staring at Su Chen's four-pound sturgeon for a long time, and he can't find any ingredients. None of it was wasted.

Seeing that Shang Mingke hadn't noticed him yet, Zhou Bin sighed and walked up to him, "Mr. Shang!"

Only then did Shang Mingke raise his head, "Mr. Zhou, why are you in the kitchen?"

I have to say that Shang Mingke was able to get into this position and was very adaptable. "You are a distinguished guest, how can you come to the kitchen? Come on, I will take you back to the box to sit."

Shang Mingke didn't mention a word about coming to the kitchen to eat.

There were so many people here, Zhou Bin couldn't complain about Mr. Shang's behavior, so he could only smile and nod, "I came here mainly because I felt that today's dinner tasted really good. I especially want to visit the food producer in person. I don't know."

Zhou Bin looked around here and saw only four people wearing chef uniforms. One of them, an elder, looked more in line with the temperament of a producer. But just now at the door, Shang Mingke introduced that this was the chef of the state banquet. Zhou Bin still has some memories.

"This is the boss here, his surname is Su." Shang Mingke extended his hand and introduced in the other direction.

Zhou Bin immediately smiled and walked towards Zhang Laoer. Because he remembered the world champion and his chubby face was easy to recognize, he ignored Liu Abao.

"Hello, Boss Su! It's better to see than to hear a hundred times! You just met me"

Zhang Laoer was too embarrassed to shake hands, "I'm not Boss Su, he is."

Zhou Bin was not embarrassed at all, "Sorry, sorry, Boss Su."

"Me neither, he is." Old Seventeen took a step back.

Zhou Bin started to feel embarrassed this time. Looking at this tall and tall young man wearing a suit, he felt a little unbelievable, "Boss Su?"

"Well." Su Chen stretched out his hand to shake the distinguished guest's hand, "Hello, I am the boss here."

Zhou Bin was surprised that the boss, or the chef here, was so young, and he was also surprised that a gourmet with such a good craftsmanship was actually wearing a very elegant suit in the kitchen.

I didn't know what to say for a moment, and it took me a long time to hold it in before I finally managed to say, "Aren't you hot?"

Su Chen let go of the other person's hand, feeling that he couldn't make this friend.

You don’t care if I’m hot or not!

"It's okay." Su Chen greeted, "It's our honor that you are satisfied with the food we made."

In "A General History of World Food", there is a story about the dining etiquette of medieval Europe. If the guest is very satisfied with the dishes he has eaten, it is a very high respect to pay the producer a personal visit and thank him.

"It should be." Zhou Bin smiled and wanted to say some kind words. Carlson, the three-star chef behind him, walked up to him and reached out to talk to Su Chen.

"Mr. Su, I am the chef of the Ledoyen restaurant in Paris. I was invited by Mr. Zhou to come to China with him this time. I unexpectedly tasted the food you made. I am deeply honored."

Su Chen was slightly startled.

If it were another restaurant, he might not know it, and even trying to understand it would be a problem.

But Su Chen really knew the restaurant the redhead was talking about!
When I was studying French cuisine, this restaurant was mentioned many times in the general history. Speaking of this restaurant, I have to talk about what makes it a time-honored restaurant.

There are many time-honored brands existing in China, but in fact there are not many real time-honored brands. The fundamental reason why many restaurants evaluate time-honored brands is still one word: profit.

With the name of a time-honored brand, the increase in vegetable prices is very reasonable, and the signboard seems to be more upscale.

So now, in order to be more high-end, many time-honored brands have begun to participate in Michelin evaluation!

Cuihua Building is a typical example. It makes itself neither Chinese nor Western, which is very uncomfortable.

However, due to historical changes, most of the time-honored restaurants in China are not as good as Ledoyen Restaurant in terms of heritage. This is a historical reason and has nothing to do with anything else.

This restaurant opened in 1794. Even the location of the store has not changed for more than years. It is now located next to the very prosperous Champs Elysées. The general history introduces that Napoleon and Josephine were there at that time. The first encounter took place here.

Their signature dish is black truffle seabass. Many celebrities and politicians often visit this restaurant. It is a veritable three-star Michelin restaurant.

Of course, Su Chen has never been to the country of Fa, nor has he tasted their dishes. He can only know a thing or two from history books. Whether the specific dishes are as delicious as they were back then can only be known by tasting them in person. .

All we can say is that the chef of this restaurant must have something.

Su Chen immediately smiled and said, "Hello."

Carlson glanced at the operating table and said, "Mr. Su, although I know this is rude, the food you made has aroused my strong interest in Chinese food. I especially want to see how you make it here. May I ask? Is this okay?"

I don't know if it was due to translation or something else, but when Su Chen heard what Zhang Jiayi relayed, he always felt that Carlson spoke a little strangely.

Hearing this, Zhou Bin also nodded immediately, "That's right! Your first four dishes are very delicious. I even asked Mr. Shang to ask if there is any left and I can eat more. It's a pity."

When he said this, Zhou Bin looked at Shang Mingke with a very subtle look.

It seems to be saying: Didn’t you say it was gone? Why are you eating secretly in the kitchen?

Indeed, Zhou Bin is not very interested in how food is made. People who like to eat may not necessarily like to cook.

But those who love to cook will definitely love to eat.

He belongs to the former. Only by staying in the kitchen can he enjoy his food!
This is what he just realized.

'The delicacies made by real gourmets are so difficult to leave the kitchen! '

'It's so delicious that it's even eaten secretly by my own chef! '

Zhou Bin thought so.

For different reasons and the same purpose, Su Chen still looked at Shang Mingke in response to the distinguished guest's request, "What do you think?"

Shang Mingke laughed dumbly, "Maybe this is the law of delicious food."

Everyone looked at him, not quite understanding this new term.

"Every customer who comes to delicious food will only eat in the kitchen. A few months ago, Uncle Lu and I were like this. Now we are back to delicious food. Haha, since Mr. Zhou is interested, if Boss Su If possible, it would be the same wherever I eat.”

Otherwise, it would have to be Mr. Shang.

This was good for both ends of the story, so of course Su Chen didn't care. Although there were still seven or eight dishes to be cooked, the ingredients had already been taken care of.

This is not a unique secret, there is no big problem if you look at it.

"Then I'm sorry." Su Chen nodded slightly, "If you don't take care of me when cooking, please don't blame me."

The three of them hurriedly smiled and shook their heads, saying of course not.

Su Chen didn't want to talk nonsense.

Cold appetizers, soups, hot appetizers, fish, the first four courses are over.

Next, it’s today’s main course.

The purpose of the first four dishes is to gradually get the guests into a dining state, so the portions will be very small.

According to the habits of traditional French cuisine, this is the case. The form of appetizers is also relatively flexible, and basically there will be no 'destructive' dishes.

But here comes the main course.

In French cuisine, the main course is the highlight of the entire menu. The previous dishes are also there to pave the way for this dish, and the selection of ingredients for the main course is also very particular. Only meat or fish will be chosen as the main ingredient.

There were already two fish courses and one poultry course for the appetizer, so when it came to choosing the main course, Su Chen decisively chose livestock meat, and it was also a type of meat that would be ruined if it was not cooked well.

In coastal areas of Guangdong Province, Lao Guang does not eat large amounts of meat most of the time due to the limitations of their own products. For them, the cooking method of livestock meat is actually relatively simple, and most of them are stewed.

As for the meat Su Chen chose, looking at hundreds of Cantonese recipes, there was only one dish that made the list: mutton stewed with Huaiqi berries.

In order to satisfy his appetite and eating habits, Lao Guang chose dried yam horns and wolfberry as the ingredients for stewing mutton among many ingredients. The cooking method is still stewing, but this dish has a shortcoming. For someone who loves meat, it doesn't taste good at all.

So what makes it cool?
"This fifth dish, which is the main dish, is called hand-caught mutton." Su Chen said.

"I thought the fifth dish was also Cantonese cuisine, but I didn't expect you to choose such a big dish." Shang Mingke was also quite shocked.

The key is to enjoy the mutton with your hands!

He had eaten in the capital, and the food was pretty good at a few restaurants, but after eating in many places, Shang Mingke also became confused.

The versions are not unified at all.

In some places, it is roasted, in some places it is boiled, and in other places it is stewed.

Su Chen breathed out, "I don't know what to say about this dish. Although it does sound more northern, I personally think that the cooking method is somewhat similar to Cantonese cuisine."

Hand-caught mutton is no stranger to it, but Su Chen couldn't find a proper way to do it.

Some people say it’s Beijing cuisine, some say it’s Hui cuisine, some say it’s Xinjiang cuisine, and some people say it’s Gansu cuisine.

This is enough to show that catching sheep by hand is definitely loved by most people. Of course, there is a prerequisite that cannot be ignored: it must be done well.

Some people's expression changed when they heard the sheep while eating.

One bite makes me want to vomit out my stomach. Isn't it because I can't stand the smell of mutton?

So when he was in the practice room, Su Chen thought about this dish over and over. Removing the fishy smell and removing the mutton are two different concepts. The fishy smell is easy to describe, but the mutton smell is the taste of the meat itself, so it is difficult to win.

Including Yanchitan mutton, which has a very small smell of mutton, it is just a name. For people who cannot eat mutton, it is still mutton!
What is finger meat?
It must be eaten with your hands.

So how to highlight the taste of the ingredients themselves?

In terms of preparation method, it must be stewed. The roasted mutton needs to be supplemented with a lot of condiments to taste delicious, such as cumin.

But this stew is a little different from Lao Guang's stew.

So when Su Chen summoned the most common black goat in China in the practice room, he easily achieved an S-level rating using only a few subtle techniques.

At that time, Su Chen could only sigh: the choice of ingredients can really raise the upper limit of delicious food.

Therefore, Fang Chang spent a lot of time selecting ingredients for this hand-caught mutton dish.

I contacted my supplier in Mongolia overnight, and the fastest logistics sent me a grassland free-range black goat, and it was a minor!
This goat has never eaten anything messy since it was a child. It just chews grass every day, and on the prairie, it fights with other goats every day when it has nothing to do.

Quack is a hit!
Fang Chang took it back and helped kill it, and then sent a message to Su Chen.

If this mutton could be cut off and used to make dumplings, your tongue would be greedy!
Unfortunately, these were the ingredients Su Chen used to complete the order. Fang Chang did not dare to hide his secrets easily, so he could only send the whole sheep to Su Chen strangely.

The day before, Su Chen had simply processed the lamb in the kitchen, mainly separating the various parts of the lamb, and finally left two lamb chops.

Then freeze it, use an electric tool to cut the lamb chops into finger-long pieces, then use a knife to cut into two sections, and then remove all the subcutaneous fat on the outside.

Each piece of lamb chop consists of two ribs and a piece of meat.

The appearance of these meats is slightly covered with a thin layer of fat, and it is not the kind of fat that looks fat, but is a bit more like the traces of fat in the middle of snowflake meat.

The mutton chops were refrozen after cutting.

After receiving the message from Shang Mingke today, Su Chen turned all his attention to the main course after ordering the previous dishes.

After thawing, soak the mutton chops in clean water. The seasoning added this time is very particular.

Crush the celery, cut the coriander into sections, and onion pieces, and add a few spoons of refined salt.

These are the best ingredients that Su Chen came up with after repeated experiments in the practice room.

I'm afraid not many people in the chef world use it to remove the smell and smell of celery and onions, so Su Chen was very curious when he got the best results!

Only later did I understand it after thinking about it carefully.

Celery and onions themselves have a strong taste. After being soaked with mutton, they will gradually suppress the smell of mutton. However, when cooking later, these two flavors will gradually disappear during the stewing process.

This is the amazing thing.

As for the coriander and salt, this is to enhance the flavor. After soaking for a long time, it gives the mutton a bottom, otherwise the meat will taste tasteless.

So there are the ingredients that everyone sees now.

In a large basin, a basin full of lamb chops was soaked.

"Originally, if this dish had come according to your dining time, it would have been almost out of the pot at this time. After all this trouble, I have to eat it later."

"No problem, no problem!" Zhou Bin didn't care at all, "We have plenty of time."

Carlson has no problem either.

As long as he can see how Boss Su cooks and how long it takes to eat, he doesn't care.

If the guests don't care, it will be easier for Su Chen.

It had been two and a half hours since Shang Mingke arrived in Jingzhou after receiving the news, and more than half an hour had passed since they had eaten. The pot of mutton had been soaked in clean water for three full hours.

almost.

Add a lot of cold water to the iron pot, put all the soaked lamb chops in, cut large pieces of ivory white radish, and put them into the pot together.

As the temperature rises, even after three hours of soaking, you can still see a layer of foam starting to appear on the surface of the boiling water.

It doesn't matter.

While observing, Su Chen wiped away the foam on the water surface. What could be seen was that the soup base for cooking the mutton chops was extremely clear, with no trace of turbidity at all.

Carefully pick out all the white radish in the pot, and then pour the mutton and soup into the pressure cooker.

If this thing is not high-pressure, it needs to be simmered for at least three hours. Except for the home version, this is generally not done.

After entering the pressure cooker, add the freshly cut carrots.

With a white beard and a beard, even the state banquet master Lu Yongliang was confused.

He picked up a piece of discarded white radish and took a bite. "The taste is okay, why don't you want it?"

Su Chen put the lid on the pressure cooker and lit the fire, then threw the half bowl of wrapped radishes in front of He Shuting, "You can still eat it. Let Shu Ting try it."

He Shuting was not in a hurry to eat. She lifted up half of her hair and leaned over to smell it. She immediately showed a disgusted expression, "Hey! How can you eat this thing? It stinks!"

This is the difference between people
The white radish that Lao Lu thought was delicious turned into a stinking existence when it arrived at He Shuting's place.

How wonderful.

"These white radish are used to remove the mutton. People who like mutton will taste really good when eating it, because while it absorbs the mutton smell, it must also absorb some of the umami flavor."

That's why Su Chen picked it out and didn't use it.

If you cannot confirm the guest's tolerance for mutton's mutton smell, then you must make sure there is no mutton smell. This is what a caterer should do.

Hearing this, Zhang Heping and Lao Shiqi immediately came over and said, "I can eat mutton!"

The two of them showed off half a pot of white radish in just a moment.

Zhou Bin and Carlson looked confused.

Aren’t you talking about kitchen waste? Why do you still eat it so deliciously?

Carlson, in particular, suffered a language disadvantage, and the white carrot was gone before he understood the form.

The pressure cooker will start steaming soon, and you need to wait for another thirty minutes for this process.

Su Chen was not in a hurry. The preparation of the fifth main course began, and the waiting time was of course spent preparing the sixth course.

In fact, in contemporary French cuisine, there are no longer such tedious thirteen courses. After the main course, desserts and coffee are usually started, which heralds the end of today's banquet.

But we agreed to be Shang Mingke’s distinguished guest.

So among the thirteen dishes, no one can be missing!
Su Chen made the sixth and seventh dishes together, which were hot dishes and cold dishes after the main course. According to "A General History of World Food", because the main course is usually a variety of large meats, the hot and cold dishes afterward are to relieve boredom, and at the same time, it also leaves some ambiguous chat time between the guests and the host.

Then the cuisine will return to Cantonese cuisine.

Moreover, the first five dishes were all meat dishes, so for these six or seven hot and cold dishes, Su Chen returned to vegetarian dishes.

Most stir-fried vegetarian dishes in Cantonese cuisine are light in taste and cooked using the technique of boiling and pouring sauce. This is somewhat similar to the technique of using sauce in French cuisine, but Su Chen doesn't think so.

We’ve already had Chinese food. Let’s have something awesome!
A hot dish, the best dish in Dinghu!

It is said that this dish comes from Dinghu District, ZQ City, so it is named directly after the place name.

When it comes to vegetarian dishes, many people's first impression is simple stir-fried green vegetables, or stir-fried various seasonal vegetables. Di Sanxian, which is very famous in Northeast China, is deeply loved by most people.

However, the preparation method of this type of vegetarian dish is extremely simple, and the sauce is often fried with garlic juice or soy sauce. Most of the time, what customers eat is not the ingredients themselves, but the taste of the cooking sauce.

But Su Chen took out this Dinghu Shangsu.

It is no exaggeration to call this dish the king of vegetarian dishes!

There are as many as thirteen kinds of ingredients alone!

There are many cooking methods, including blanching, stir-frying, blanching, simmering and braising.

It is no exaggeration to say that this dish is not difficult to make, but the process is complicated. Each ingredient requires special techniques and seasonings to highlight the original taste of the ingredients.

If there is any carelessness in this process, everything will be lost.

So even Su Chen was extremely cautious at this moment, not daring to slack off at all. First, he placed all the ingredients he had prepared in advance on the operating table not far from him, and then closed his eyes and read this in his mind. The whole process of cooking was done silently.

"This dish will never appear again in Delicious Food." Su Chen opened his eyes and said with certainty.

No one else dared to speak, and it was obvious that Boss Su's expression was not very happy.

Only Ling Shuyu dared to beep at this time, "I suggest you don't set the flag at will."

Su Chen snorted.

I don’t care, I’m going to do it this once in my life anyway, and even if the gods come, I won’t do it again.

When making Dinghu Shangsu, the first ingredients to be processed are dried elm ears and dried yellow fungus.

The two ingredients need to be soaked in cold water for at least 8 hours, but Shang Mingke made a surprise attack, which resulted in Su Chen having to start soaking them as soon as he received the news. He just boiled them in cold water. soak.

After boiling, you must remove it from the fire, otherwise it will be cooked.

Now for more than three hours, I have been soaking it in high-temperature boiling water, and finally it has reached the standard of tenderness inside and outside. It is also because this dish is complicated to make, so Su Chen did not prepare a lot of ingredients.

Quickly remove the fine hairs on the surface of the elm ears, clean the sediment on the surface of the elm ears, cut them into thin slices about 1.5 cm thick, throw them directly into boiling water and blanch them for 1 minute!

After picking them up, pour the dried elm fungus and dried yellow fungus into another basin. In this basin there are two ingredients that have been soaked: snow fungus and sweet-scented osmanthus fungus.

"Oh my god, I'm starting to get a headache just looking at these ingredients. I don't recognize so many things." Zhang Li looked at Su Chen displaying so many things, and she almost felt stupid.

I thought that being a cook is not much easier than studying. I thought I would only be familiar with it, but now I have to remember so many ingredients and processes. It is too difficult.

"What the boss is dealing with is dried yellow fungus and dried elm ear, both of which are fungi. They can be used as medicine and can also be used for cooking. I have seen fried dishes alone, but I have never seen so many types mixed together. Yes." Lu Yongliang wants to be more knowledgeable, he basically knows all these ingredients.

This made things difficult for Zhang Heping and Lao Qi, so they remained silent.

Needless to say, most of these dozen ingredients are unknown to them.
Even Carlson, who came from abroad, was extremely curious and fawned over Zhang Jiayi, asking him to help translate from time to time.

Most of these ingredients were beyond his knowledge.

Many of the ingredients have never been seen before. Just looking at them, you can't imagine the taste of these ingredients.

In addition to expectations, there is only hope.

Next are the flower mushrooms and mushrooms that have been soaked for twenty minutes. These two ingredients are relatively common and everyone basically knows them.

The difference from the previous ingredients is that after these two fungus ingredients are washed, they are mixed with oil, then water, refined salt, and MSG are added, and then steamed in a steamer!

Su Chen placed it next to the steamer and after a ten-minute countdown, continued to process other ingredients.

Even though it was just these two simple steps, the few knowledgeable people present were already starting to feel a little numb.

If it's just preliminary food processing, then it's easy to say.

But this is already the processing of ingredients in cooking, and there is a specific time for each ingredient.

After Su Chen completed this step, he didn't pause at all.

Then there are the fresh mushroom buds. Pull a cross-shaped knife on the end of the stem and wash them repeatedly. After washing the sediment inside, blanch them in a boiling water pot for half a minute, then put them in cold water to cool and set aside.

Next is another strange ingredient.

"What is this? It looks so beautiful." Zhang Li picked up the thing and looked at it carefully.

This fungus crop looks a bit like a mesh of dry white snake skin!
This thing has a dark green cap, a snow-white cylindrical stipe, a pink egg-shaped stipe, and a delicate white mesh skirt at the top of the stipe spreading downward from the cap. No wonder Zhang Li feels that Looks good.

Overall, it looks very irregular and gives people a very poisonous feeling.

"You can't see a little person after eating this, right?" Liu Shengnan swallowed his saliva and swore silently.

No matter how much is left over later, I will never be greedy.

She had seen videos before, and the people who had eaten in the hospital were all very funny, and she didn't want to make such a joke.

The cautious Sister Shengnan just wants to be the woman who records videos for everyone with her mobile phone!
"No." Lu Yongliang directly denied Liu Shengnan, "This thing is called bamboo fungus. It is a cryptofungus that lives on the roots of dead bamboo. It is known as the queen of fungi. This thing is rare and can be eaten. Consider this a blessing for you."

Ling Shuyu breathed out, someone finally thought about it for her, "I asked a friend from Sichuan Province to go back to the village to find it overnight."

Su Chen glanced sideways at Ling Shuyu.

No matter what time, he just gave orders, and now it sounds like this thing is indeed hard-won.

'Give Ling Shuyu more bonus this month! '

Cut the bamboo fungus into three centimeter-long sections, blanch it in boiling water for one minute, remove it and put it into cold water for later use.

At this point, almost half of the ingredients have been processed.

Another ingredient was processed, peeling off the hard shells of fresh lotus seeds and putting them in a pot. This time, Su Chen also added some alkaline water to the boiling water.

After boiling in alkaline water for one minute, the coat can be easily wiped off. After washing again, change to another pot of clean boiling water and boil for another half minute. Take it out and put it in cold water. Use a toothpick to poke the lotus heart. Continue soaking after getting out.

At this point, the ten-minute steaming over there has ended. Turn off the heat to a low level so that the water in the pot can maintain a state of barely boiling.

"Amazing skills! Amazing skills!" Liu Abao exclaimed, "I have practiced secretly countless times, but I still can't reach this state. I really envy my boss's ability to control heat!"

Lu Yongliang touched his chin and nodded, "Indeed, this fire control is already perfect."

It is well known that the boiling point of water is one hundred degrees.

As long as there is fire below, there will be heat transfer and the water must boil.

Like Su Chen, who can control the flame in such an exquisite state, if the water is slightly larger, it will boil immediately, and if the water is slightly smaller, the temperature will start to drop. This is almost counter-intuitive to human beings.

This time, after hearing Zhang Jiayi's translation, even Carlson couldn't help but be a little shocked.

'Someone can actually control the flames in this state. Is this boss a magician? '

Of course, Su Chen didn't have to do this if he was just cooking this dish.

It is precisely because after this operation, half an hour has passed.

The lamb chops that were stewed in the pressure cooker were already cooked, and they would become rotten if they were stewed for a while.

After deflating, Su Chen opened the pressure cooker.

A strong and fresh smell gushed out and wandered everywhere in the kitchen, causing everyone present to sniff uncontrollably.

Just watch Su Chen use chopsticks to carefully take out all the lamb chops from the pressure cooker and put them into a basin.

After half an hour of high-pressure stew on those lamb chops, all the lean meat that originally wrapped the bones had shrunk, exposing both ends of the lamb ribs.

Because no condiments were added, just some carrots were put in it, the color of the mutton after it matured highlighted the original color of the meat. Needless to say, this color did not look so delicious.

But this state makes people salivate.

After all the lamb chops were taken out, Su Chen started to prepare another sauce.

Put minced garlic, aged vinegar, and salt into a bowl. These are just these three sauces. It's very simple.

The other bowl was simpler, a bowl of chive flower sauce.

After distributing the sauce into three bowls, Su Chen placed the lamb chops and small bowls of dipping sauce on the plate, "You three, this is today's main course, hand-caught lamb."

Zhou Bin and Carlson looked at each other, feeling a little confused about how to deal with this situation.

Shang Mingke took the lead, "Eat like this."

Hold the exposed rib with your thumb and index finger, and insert the meaty part on the other side into the garlic sauce in the bowl.

The mutton is dipped in rich garlic sauce and mature vinegar and taken out of a small bowl. The slightly darker color and the slightly trembling large pieces of meat are already very tempting to look at.

Shang Mingke directly put the meaty half into his mouth, pinched the ribs with his lips, and pulled out with his fingers!
A bare rib appeared in his hand, and the piece of lean meat covered with a thin layer of fat remained in his mouth.

The rich garlic aroma and the unique garlic aroma of aged vinegar flow freely in the mouth, and there is no time to feel the collision of this magical flavor.

After just a few chews, the hot mutton instantly took over all the taste buds with its unparalleled delicious taste!
After being simmered under high pressure for half an hour, the surface of the lamb is a little firm to the bite, but as long as you chew it a few more times, you can immediately feel the tenderness of the meat inside. If you didn't know in advance that this is stewed lamb chops.

Shang Mingke didn’t even know that what he was eating was mutton!

Just one word, fresh!

As the saying goes, what is the freshest meat in the world? Just fish and mutton.

The feeling of eating meat now not only fully satisfies the most primitive desire of a carnivore, but also brings out the delicious taste of mutton to the fullest!
The meat has no smell at all, and it tastes like an indescribable enjoyment.

Zhou Bin imitated Shang Mingke, but his first choice was chive flower sauce.

The moment of entrance.

A unique freshness from chives is felt, followed by a slightly spicy taste, but this spiciness is completely different from that of chili peppers.

The fleeting spiciness made the taste buds feel a little disappointed, but the fresh aroma of the mutton immediately followed.

"Is this mutton?" Zhou Bin looked at the bare ribs in his hand in disbelief, "This is actually mutton?"

Of course, it must be lamb.

With this kind of taste, there is no comparison with other meats.

But this taste.

"Isn't this too delicious?" Zhou Bin started eating like crazy, even feeling that one hand was not enough.

Using both hands, dipping the chive flowers on one side and the garlic juice on the other, stuff it into your mouth.

One characteristic of mutton is that the solidification temperature of mutton fat is very low.

After taking a few bites, Zhou Bin even felt that a layer of mutton began to solidify on his lips, but every time the next bite was brought to his mouth, the mutton fat would melt instantly.

Along with this feeling, the more you eat, the more delicious it becomes!
Every bite of mutton is more flavorful than the last.

Nothing fancy.

Some just eat meat in big mouths, their mouths are full of meat, and their stomachs are full of meat.

So cool!
Not to mention them, Carlson was also confused.

'What else can you do with mutton? '

'How can he cook mutton to this extent without adding any seasonings? '

This three-star chef has expressed his disbelief for the first time.

'If mutton can taste so delicious like this, then I can do it too! '

Even Carlson suddenly had such an idea.

Of course, he didn't know how many people Fang Chang had contacted and how many suppliers he had found for this sheep. This kind of free-range grassland black goat was definitely a rare thing.

Even if I personally go to the grasslands and carefully select them, I may not be able to find one like this.

"This is the charm of ingredients." Su Chen said subconsciously when he saw the three of them feasting.

This customization of the meal is indeed contrary to the original intention.

Although he had been very strict with food ingredients in the past, he had not yet reached this crazy level.

If it weren't for Shang Mingke's order, Su Chen would never do this.

"I thought people who eat French meals are very elegant, but this one isn't very elegant, is it?" Zhang Li touched her little head, puzzled.

Liu Shengnan frowned and thought, "Is it possible that they can remain elegant because they have never eaten anything delicious?"

"It should be." He Shuting, a person who doesn't like to eat mutton, was now greedy for them, especially the distinguished guest. His mouth was full of oil and he had no image at all. He turned around and asked Said, "Uncle Lu, what are you doing?"

In the corner where no one was paying attention, Lu Yongliang was slurping a bowl of noodles.

"You don't understand, this mutton soup is a good thing! I'll hurry up and bring some noodles back to make a bowl of mutton soup noodles to eat!"

Forehead?
When the delicious food comes, everyone puts their hands on their foreheads.

And this kind of operation?

"Sign up, who will eat?" Lu Yongliang shouted, everyone, you look at me, I look at you.

Liu Abao was the first to raise his hand, "One bowl!"

Zhang Jiayi didn't dare to hesitate, "I'll have a bowl too!"

"And I!"

Suddenly, the quota for more than ten bowls was filled. The old man happily scooped two more bowls of flour into the basin, "The smell of this mutton soup is very good. I will make some noodles later and it will definitely be delicious. Don't underestimate this bowl." Lamb noodle soup, with Fifth Brother’s craftsmanship, it’s definitely not expensive for 88 a bowl if you put it out there.”

Hey!
Having said that, the few people who signed up just now feel that they have made a profit.

He Shuting raised her hand quietly, "Is it okay to register now?"

Su Chen looked at these living treasures.

It's probably this kind of working environment that keeps everyone in the company.

When he worked in the past, he had seen some chefs. If those people under him made the slightest mistake, they would immediately be sprayed with blood by the chef. In serious cases, they would even smash their rice bowls directly under their feet.

At that time, Su Chen actually didn't understand.

They are just helping cooks, how much do you ask them to do?

Since you are not satisfied, why don't you do it yourself?
Just like the employees at Delicious Food, everyone has their own strengths. When they are called into the kitchen, except for the four chefs, everyone else does some odd jobs and just does their best.

Why ask them to do things they are not good at and then scold them after they fail?
Do not understand.

Get rid of these messy thoughts.

Su Chen looked at the pile of half-processed ingredients with a headache.

'I still say the same thing, it's impossible to do this Dinghu Shangsu twice in this life! '

Only then did we get to the fresh lotus seeds.

There are still seven or eight kinds of ingredients waiting in line for Su Chen Linxing.

Su Chen silently shouted in his heart.

Awesome!
Lao Shang, if you don’t give me 1.8 million this time, I won’t agree to it!
　Well, I will try my best to fix the update time little by little. It's being adjusted, thank you all.

　　
　
(End of this chapter)