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

Chapter 180 The King of Vegetarian Dishes: Dinghu Shangsu

Bamboo shoot slices, that is, dried bamboo shoots. No matter what you make with this ingredient, it will be called Kung Fu cuisine.

It means a very time-consuming dish.

If it weren’t for the time spent making other dishes in the previous few hours, I really wouldn’t have time to make this Dinghu Shangsu dish.

Although Zhou Bin and others were showing off their hand-caught lamb, the lightly seasoned lamb chops had been stewed under high pressure, and Su Chen had cut them into small and medium-sized pieces, so that they fit together in one bite.

The originally vigorous Da Cai was grabbing the sheep, but now he felt like he was being eaten into "finger biscuits" by Zhou Bin and the others.

One bite, one bite!
If you rub your mouth, you will find a clean rib.

Not long after, the three people's plates were piled with small bones. They looked so delicious that everyone was devouring them.

"Damn it, if I had known earlier, I wouldn't have let them come to the kitchen! Otherwise, why wouldn't we just eat the rest of the sheep?" Abao discovered a blind spot.

"Then what can be done?" Zhang Heping felt quite emotional. In twenty years of working in the business, this was the first time he had seen a customer rushing into the kitchen to stare at the food.

Lao Shiqi also found it a bit hard to accept that he couldn't get such delicious mutton in one bite, so what about the cook who had promised not to starve to death?

This is just trying to make yourself hungry to death!

Fortunately, Lu Yongliang still had a pot of mutton noodle soup, so everyone could only look forward to the new dishes among the leftovers.

But these are not important. What is important is that when they noticed Su Chen's movements, they immediately looked away from the three people eating.

Su Chen cut the bamboo shoots into thin slices about one centimeter thick, blanched them in a pot of boiling water for one minute, took them out and kept them for later use.

Now there are up to seven or eight types of processed ingredients alone.

There was no rush to deal with the remaining ingredients. Su Chen decanted the water from the yellow ear fungus, elm ear ear, fresh mushroom buds, bamboo shoot slices, bamboo fungus, and white mushrooms, and mixed them together. And put it in the pot and blanch it!

After draining the water, I finally got an iron pot this time.

"How much does this dish cost?" Liu Sheng's man felt numb.

This is the first time she has seen Boss Su make dishes with such complicated processes since she came to work at Delicious Food.

Lu Yongliang stretched out the noodles without raising his head, "So now that many young people don't like to cook, it doesn't mean that the food they cook is not delicious."

"On the contrary, it is not difficult to make several delicious Chinese dishes. On the contrary, it is more troublesome to process the ingredients. This dish made by fifth brother is troublesome in the processing of ingredients. If all the ingredients can be processed in advance, it will be easier to cook. It should be pretty quick.”

Aunt Fang has quite a lot of experience in this regard.

"That's right. When I make New Year's Eve dinner every year, I have to work from morning to night just to process the ingredients. In fact, the actual cooking is done in less than an hour at night."

The short-legged hand rested on his chin, "It would be great if there was a supermarket that could process the ingredients directly before selling them."

Su Chen said, "Supermarkets in the south seem to be like this."

But this also opened up Su Chen's thinking. Since supermarkets in the north are not like this, this is a pretty good business.

Of course, Meililai will not carry out such boring business, but Fangchang's company can do so.

This is an afterthought. It is also feasible to have a casual chat with Boss Fang when you are not busy.

Heat the iron pot over high heat first, add five qian of cold oil into the pot, and quickly drop in three qian of Shaoxing wine before the oil temperature rises.

"Po, serve the soup."

Liu Abao responded and brought a large casserole from the stove he was responsible for, "How about it, boss? Is the soup I made acceptable?"

Su Chen glanced at me and said, "If you can't stand it anymore, you shouldn't do this anymore."

Zhang Li pointed to the stuff in the pot, "Boss, what is this? It looks delicious."

"Get you a bowl?"

The short-legged boy hesitated for a moment, then immediately waved his hand to reject Su Chen's kindness.

If it was really delicious, Boss Su would definitely not serve me a bowl!

But this time, she was indeed overthinking.

Su Chen: "This is called vegetarian soup. If you don't see me cooking all the time, I really should reflect on myself if my cooking skills haven't improved at all."

While talking, Su Chen scooped four ladles of soup into the oil pan, "A lot of times, whether a dish tastes good or not doesn't depend on your cooking skills, but on whether you put effort into the dish. ."

"Vegetarian soup can be understood as the stock used for vegetarian dishes. The preparation method is also very simple. Many restaurants now use chicken essence mixed with water as the soup, but we don't do that."

After adding more than a pound of soup into the pot, put all the ingredients into it, turn to medium heat and simmer for one minute, then pour the ingredients into a large colander.

Su Chen's words were strongly affirmed by Lu Yongliang.

“Vegetarian soup is a stock made from soybeans, carrots, celery, and soaked mushrooms. It’s called vegetarian soup because it doesn’t use ingredients like bones. Add this soup when you stir-fry vegetarian dishes, and it tastes absolutely great. . We will definitely use this kind of soup base when cooking state banquet dishes."

The cooked vegetarian soup is bright red in color, clear, with a complex aroma, and tastes slightly sweet. It is already a good soup, and it is indeed a bit luxurious to use it as a base soup.

Shang Mingke had already finished showing off his mutton chops. He looked at Zhou Bin's mutton chops with nostalgia and was too embarrassed to ask for them.

Then he wiped his mouth and said, "Uncle Lu, do you mean that Boss Su's dishes today are all in accordance with state banquet standards?"

Hearing this, Carlson also stopped what he was doing.

Although the food was good, he was more curious about the owner of this company, so he pulled Zhang Jiayi by his side to help him translate.

Originally Zhang Jiayi was not happy.

However, Carlson secretly slipped a card to Zhang Jiayi, which said something like special membership of Ledoyen restaurant.

This is a great temptation for a 'socialite'.

Posting it in the circle of friends is definitely an extremely pretentious existence!

Carlson listened to the translation that Zhang Jiayi whispered to him.

"Fifth brother's cooking is more casual, and most of the recipes are different from the recipes I know. If we say it's a state banquet standard, we can't even talk about it."

Everyone was a little surprised.

Are such delicious dishes inferior to those at a state banquet?

Lu Yongliang said slowly, "Deliciousness is only one of the requirements for state banquet dishes. The other requirements are even more important than deliciousness."

A national banquet presented to world leaders requires more than just good food.

It is also necessary to show Chinese culture and food style from all aspects. It looks like a meal, but in fact it conveys a lot of information, even including national strength.

This is the state banquet!

"But I can say with certainty that the food cooked by my fifth brother is not inferior to the state banquet in terms of taste and texture." Lu Yongliang said.

The others' eyes widened.

Carlson frowned and thought for a long time, then said something rare on someone else's territory, "You mean, the state banquet is probably similar to the three-star Michelin standard. It needs to be evaluated from multiple angles, and Boss Su's Food doesn’t have so many things, it only highlights one key point: it’s delicious.”

After being translated by Zhang Jiayi, Lu Yongliang gave the redhead a look of affirmation.

Little Short Legs listened to their inscrutable conversation and snarled disdainfully, "Why are you talking so much? The food must be delicious! What's the point of making it look good? I just love to eat Boss Su!" "

The fence in Su Chen's hand rattled and she almost lost her grip.

Please speak more fully from now on!
After simmering a large amount of ingredients for one minute, you need to do another treatment, which is to use a clean towel to absorb the moisture on the surface of the ingredients.

The freshness and sweetness of the vegetarian soup has penetrated into the ingredients within a minute, and the moisture on the surface will affect the subsequent preparation.

Then there are snow fungus and osmanthus fungus.

It is almost simmered in the same way, but this time during the simmering process, another condiment is added: two points of MSG and three points of refined salt.

These two ingredients are different from other ingredients. It is difficult to taste when simmered in soup. A little salt can add a base of flavor.

After cleaning the pot, Su Chen started to feel a little sluggish.

I briefly recalled the production procedures in the practice room before starting to work again.

Zhou Bin and Carlson also finished handling the lamb chops on their plates. They didn't bother to wipe their greasy mouths and stared at Su Chen's movements.

Lao Lu finally breathed a sigh of relief when he saw Su Chen's actions at this moment.

At this point, the dish should basically be over.

That is: stir-fry.

Su Chen's movements became faster again. He added two ounces of cold oil to the iron pot, put the vegetables in, added 20 cents of refined salt, and added one ounce of soup until cooked.

Seeing that everyone, including the three cooks, had confused expressions, Lao Lu decisively took on the role of explanation.

After all, he has stayed in the State Guesthouse for a long time and has been exposed to basically all kinds of cuisines, and naturally he has also been exposed to a lot of ingredients.

"This thing is called Cai in Guangdong Province. When translated from Cantonese to Mandarin, it usually means tender vegetable sprouts or tender vegetable hearts."

The three chefs nodded in realization.

It feels like I'm growing a brain.

Fry the vegetables until cooked, drain in a colander.

Then there is the silver needle, add 2 cents of oil in the wok, add the silver needle and add boiling water, stir-fry until it is cooked, then drain the water, add the oil again, add MSG and refined salt, stir-fry until cooked, pour out and drain.

When he reached this point, Su Chen burst into laughter.

Since we have reached the last step, we are not in a hurry. If it were not for the three distinguished guests in the kitchen, Su Chen would actually be more relaxed than he is now.

He put his hands on his waist and joked with some of his chefs, "When I watched the video, people said that Cantonese cooking is: first add oil and then water, and thicken it with Teflon. How do you say that?"

Forehead?
Zhang Heping and Lao Shiqi usually watch videos, but they don’t read the comment section very much.

Liu Abao is an Internet expert and laughed out loud, "Boss, I almost wanted to laugh. Your method is exactly the same as what people said in the comments."

"What do you mean?" Zhang Li pulled Liu Abao very curiously.

"Some Cantonese cooks posted cooking videos on the Internet, and netizens summarized their experiences." Liu Abao suppressed a smile, "That is to say, Cantonese cooking is to put all kinds of ingredients in oil first, then in water, drain them and put them in a special coating. Drop some gravy into a fluoron non-stick pan, mix it together and the dish is ready.”

amount.

Everyone was a little ashamed after hearing A Bao's words.

It's okay not to say it, but now that I think about Su Chen's cooking technique, I haven't thickened it yet, but it seems like that's what happened.

Each ingredient is processed separately.

And when cooking, you basically add oil to the pot first, add the ingredients, then add soup or water, and then take it out and drain it.

To be honest, Su Chen had this idea a long time ago, and it seemed like all the Cantonese chefs on the Internet did this.

But after practicing hard in the practice room during this period, I discovered that it was not that at all.

Anyone who thinks so is really looking down on Cantonese food.

But you can’t blame other netizens. Who told those commercial Cantonese cuisine masters, especially those young people who come out of chef schools, that’s what the hell they do!

In the joyful atmosphere, Su Chen felt that if he made this Dinghu Shangsu and took a video today, he would definitely be able to win back a victory for Cantonese cuisine!

Unfortunately, no one took the video.

Su Chen didn't use the Teflon pan, and continued to use his own large wok with two ears.

Directly heat the pot over medium heat, glance at all the ingredients arranged in an orderly manner, pour six ounces of cold oil into the bottom of the pot after it is hot, and then pour in two ounces of Shaoxing wine when the oil temperature is slightly lower.

At this time, you can add the flower mushrooms and mushrooms, and add two ounces of vegetarian soup.

Flower mushrooms and mushrooms are difficult to taste, so it is better to season them first than other ingredients.

Everyone discovered that when Su Chen started seasoning, the base oil, soup and ingredients in the pot began to react violently.

Because Su Chen used fierce fire!
The soup at the bottom of the pot began to boil rapidly. If it were an ordinary person, he would have hurriedly turned off the fire at this time, but Su Chen was not in a hurry.

Add condiments, refined salt, MSG, light soy sauce, and finally a little sugar and sesame oil to the pot with clean movements.

Immediately pour all the other ingredients, except the ones that were in the steamer before, directly into the pot!

Swish!
In an instant, the oil and water in the pot were just boiling. The moment they touched the ingredients, violent steam suddenly emerged.

But Su Chen seemed to have no intention of giving up.

The passive skill of White Jade Hand is activated!
His left hand directly grasped the handle of the hot pot, concentrating his strength on his waist and abdomen. With a sudden flick of his wrist, the ingredients in the pot turned over. At the same time, the oil and water at the bottom of the pot touched the high-temperature edge of the pot, and more intense steam immediately erupted. !

This was repeated several times, and even in front of Su Chen, the range hood had no time to extract the smoke, and huge smoke began to emit along with a rich fragrance.

People sniffed and wanted to feel it.

But the fragrance is too complex. I can only vaguely smell the smell of hyphae mushrooms and the sweet fragrance of the soup. I can no longer distinguish anything else.

The stir-frying time is not long, only about ten seconds in total.

But the oil and water in the pot almost disappeared.

Su Chen immediately scooped in another half spoonful of vegetarian soup, and before the steam from the pot completely disappeared, he directly covered the pot with the lid.

While turning to medium heat, you can hear a gurgling sound coming from under the lid of the pot.

After half a minute, turn off the heat.

Pour all the ingredients into the large colander again and start draining.

"Give me a soup bowl."

Abao quickly handed over a large soup bowl. Su Chen rolled her eyes at him, then quickly turned back and replaced it with three small soup bowls.

Exquisite!

We must achieve the refinement of the people of Faguo!

Three small soup bowls were placed in front of them. This time, everyone couldn't help it any longer. They all subconsciously took a step forward and started to watch.

I thought to myself, what the hell does such a laborious dish look like!

I saw Su Chen moving his neck, holding chopsticks in his right hand and starting to arrange the dishes.

Just look at Su Chen holding various vegetables with chopsticks.

In order, they are: white mushrooms, flower mushrooms, bamboo fungus, fresh mushrooms, yellow ears, fresh lotus seeds, mushrooms, bamboo shoots, and elm ears.

In this order, take only one piece of each type, layer it from the bottom of the bowl upwards, and lay it out in a circle.

Then place all the remaining ingredients in the middle of the circle to form a mountain shape.

When Zhou Bin saw this, he reached out to pick it up.

Su Chen pushed his hand away, "I know you are in a hurry."

Zhou Bin looked at Su Chen blankly, not quite understanding what the boss meant. The food is ready, shouldn't it be time to eat it?
"But don't worry yet."

Zhou Bin:? ? ?
After hearing this, I felt like it was useless.

"The food is not ready yet."

Su Chen reheated the pot, heated it up over medium heat and added four ounces of cold oil. "Netizens are sometimes right, but not entirely. It is true that the sauce needs to be thickened, but not in Teflon."

Cook the Shaoxing wine in the oil, add some vegetarian soup, add as much MSG and salt as sugar, add some dark soy sauce and wet starch to thicken it, and finally add sesame oil and peanut oil to enhance the flavor.

Only about half of the gravy in the pot was used to pour on the ingredients in the three small soup bowls, and the rest was used to mix the snow fungus and osmanthus fungus.

Finally, the snow fungus, vegetables, and silver needles that were not mixed with those ingredients were trimmed from the inside out in order, and the sweet-scented osmanthus ears were placed on top for decoration.

"Damn it, done!"

"Three mushrooms, six ears, nine bamboo shoots and one sheng. Rumor has it that the best Dinghu Shangsu must be made with nineteen kinds of ingredients. Today I only used thirteen kinds of ingredients for this dish. The other six kinds are subject to seasonal restrictions and there is really no way to collect them. , three of you, please!”

When Su Chen made the 'please' gesture.

Zhou Bin's look of frantically trying to make a meal just now completely disappeared.

He held the bowl of Dinghu Shangsu with both hands.

All kinds of delicious dried and fresh fungi have distinct layers and elegant colors. It is no exaggeration to say that the vast majority of the ingredients originate from China.

Only he, who has lived in China for more than ten years since childhood and has lived abroad for more than thirty years, knows that many of the ingredients here are not unavailable in foreign countries, but they are very rare.

Even if there are, most of them are imported from China, and few restaurants will use these ingredients as the main ingredients for cooking.

So at this moment, in Zhou Bin's eyes, this bowl of Dinghu Shang was not only beautiful, but also precious.

After looking at such a bowl of various precious ingredients and using complicated techniques and cooking techniques, Zhou Bin let out a long sigh, "I'm a little reluctant to eat it. This dish is simply art. Ping, what kind of person can eat such dishes every day?"

Looking at Carlson again, it is also full of incredible.

As a three-star chef, Carlson is very clear about the various processes of French cuisine.

The main dish of hand-caught lamb just now really satisfied the taste buds. The hot and cold dishes after the main dish are generally meant to relieve the tiredness of the diners who are feasting.

After I'm tired, I'll have some salad and coffee, and the meal is basically over.

But when he saw such a main course being prepared, Carlson's head was buzzing.

He couldn't help but automatically substitute this thing into the restaurant in Paris.

'I swear if I were cooking something like this, I would go crazy. '

'I can only do three dishes at most in a day! ''Even if Mr. President comes, he will never be able to eat the fourth dish! '

It was at this moment that Carlson suddenly felt that his behavior in the capital was indeed very impolite.

Relying on his status as a three-star chef, he wanted to be arrogant in front of the Chinese chefs.

On the other hand, look at Boss Su.

Even though they barged into the kitchen very rudely, Boss Su still prepared various dishes in front of them in a polite manner.

Even the hot plates that follow the main courses are so carefully prepared.

It is no exaggeration to say that in Carlson's opinion, this dish can be regarded as a main course!
It was also at this moment that Carlson felt impressed by Su Chen and impressed by Chinese cuisine.

'The so-called three-star Michelin seems a bit vulnerable in the face of Boss Su's attitude of striving for excellence. '

He silently picked up a piece of food on the edge with his fork and put it into his mouth.

It is light, aromatic, tender and smooth, plus the flavor of the ingredients themselves, which seems not to be damaged at all during the cooking process.

Grass, so delicious!
The greasy feeling and satiety caused by eating meat just now disappeared immediately.

I can still eat three more bowls!
Should I say it or not, Zhou Bin felt the same way.

He was extremely careful with every move he made. The portion of this bowl of vegetarian food was very small and it only took a few bites to finish it.

So he savored every bite carefully and had to chew it in his mouth a dozen times before giving up.

I wish I could have the taste of each ingredient engraved in my brain so that I can take it out to recall the memories when I get hungry.

Every time he took a bite, Zhou Bin would unconsciously close his eyes. He would close his five senses, leaving only his sense of taste to fully experience this magical top-notch vegetarian dish!

But he said Shang Mingke.

Lao Shang, on the surface, definitely looks like a middle-aged man with a full temperament, even a bit domineering.

But people can’t look at each other.

If he was really a domineering president, Lao Shang would not have been able to work his way from a poor boy in the mountains to the CEO of an urban construction group.

He is a very thief.

He noticed that Su Chen made a lot of things, but in the end he only served them three small bowls.

Bah, bah, bah!

Lao Shang didn't use a knife and fork, he just used chopsticks. He put both mouthfuls of the bowl into his mouth and then put the bowl down.

This matches the fresh aroma of the ingredients, and the conflicting sense of richness and lightness, which not only relieves tiredness, but also makes it appetizing.

Hungry again.
How about this thief? After he put down his bowl, he shamelessly came to Su Chen.

As he expected, Su Chen cooked the sauce in the iron pot, and then without putting it on the plate, he mixed all the remaining ingredients into the basin and sprinkled the sauce on it.

"Everyone has a try."

Shang Mingke nodded pretendingly, "It's really fresh. Let me see what the difference is between doing this and setting it up."

After all, it is Mr. Shang.

The others watched Shang Mingke holding the chopsticks seriously, waiting for Lao Shang's comparative evaluation.

Just watch this guy pick it up with chopsticks and stuff it into his mouth!
Liu Abao dared to be angry but dared not speak. Lu Yongliang opened his mouth and closed it again. Who makes this the boy he loves the most?

Ling Shuyu was also a little shocked when he was forced by Shang Mingke's momentum.

There is a person who doesn't care about you.

Zhang Li!

Short legs are very rare, and he suddenly uttered a curse word.

"Grass!"

Others looked at this girl in surprise. Her short legs and somewhat elegant face did not match that word.

"Fell into a trap!"

After Little Short Legs realized Shang Mingke's behavior, he immediately picked up a pair of chopsticks and joined in.

"Damn it, can you rob this?"

"Hey, hey, hey, we agreed that we are all good friends. Where are our good colleagues?"

"No, everyone has a bite, don't grab it!"

"Abao, you beast, leave a mouthful for Master!"

Zhang Jiayi is stupid.

She had been helping translate next to Carlson, and when she reacted, the basin was already surrounded by people.

Even if you can squeeze in now, it's probably too late.

"As promised, I can try it first today?"

Su Chen withdrew from the crowd, his mouth still stained with the gravy on the surface of the vegetarian dish. After licking it around, he was very satisfied.

'The taste in real life is different from that in the practice room. It is indeed an S-level vegetarian dish! Very beautiful. '

Seeing Zhang Jiayi's confused look, Su Chen waved her hand and called her over, "You have to slowly get used to this situation of delicious food."

Zhang Jiayi nodded confusedly.

"Now, eat."

As if by magic, Su Chen pulled out a small bowl from under the countertop. It was also mixed ingredients that had not been put on the plate, and there was also a layer of sauce on it.

"Hee!" Zhang Jiayi brought the bowl over and had the urge to hold Su Chen and kiss her, "Boss, you are so handsome!"

Nonsense, Su Chen's arms are folded across his chest, how can I not be handsome?

After all, French cuisine is all about one thing: small portions and exquisiteness.

Except for the main course, all other dishes must maintain this level.

No matter how slowly he tasted it, Zhou Bin still finished his small bowl without realizing it.

To be honest, after so many years of working in major restaurants, Zhou Bin had a feeling while eating 'French cuisine' for the first time.

After eating, I still want to eat.

It's not that what Su Chen provides is French cuisine, but that the dishes are cooked in the form of French cuisine.

These dishes are of course Chinese food, but the way they are served is based on French cuisine.

Zhou Bin suddenly remembered something, "No, what are you doing?"

Walking behind the crowd, he took a sharp breath of air.

wipe!
I regard it as a delicacy in the world, but you eat it like pig food?
That fat chef with a chubby face, why don’t you just put chopsticks into your mouth?
Gan, Mr. Shang, why are you like him?
And that little girl with long legs, what does it mean to scrape the bottom of the basin with a spoon? There is still something in my little bowl, why don't you scrape it too? Hey?
wrong.

Zhou Bin took his own spoon and went back to pick up his bowl.

"Whee!"

Sure enough, there was something else.

zizi~
The spoon collided with the small bowl and made an unpleasant sound, scraping all the soup from the bottom of the bowl and sending it to the mouth.

Haw!

Comfortable!

"What did I want to tell Mr. Shang just now?"

With this delay, what he wanted to say was suddenly forgotten. Zhou Bin scratched his head and thought about it for a long time.

right!

He returned to the edge of the crowd. At this time, everyone dispersed, noisily accusing others of not eating well just now.

Shang Mingke had already returned to his domineering appearance, as if he had not participated just now.

"Mr. Shang."

"Huh?" Shang Mingke smiled as a gentleman, "Mr. Zhou, are you satisfied?"

Zhou Bin no longer wanted to answer this question. He just wanted to ask another thing, "I remember that Chinese food was not a joint meal, where everyone sat at the same table and ate together. That was how I ate at home when I was a child. of."

Now Zhou Bin suddenly didn't understand.

I thought how great it would be if this was a set meal. When I thought about the large table with so many dishes, it would be so enjoyable to eat.

Now every now and then a dish is prepared, but there is only a small amount, not enough for people to eat.

"That's right." Shang Mingke said, "Isn't this just to cater to your habits after living abroad for so many years, so I made a meal based on French cuisine."

"No need." Zhou Bin waved his hand hurriedly, "Since we are in China, we will follow the rules of China! What is the meal sharing system? Really, come, come, share the meal, everyone eats, eat together!"

Eat a hammer together!
The family members who came to the delicious food thought to themselves, on the surface, you are sharing the meal, but in fact, don’t you want to eat everything by yourself?
Now we divide the meal, and we can still eat some of the leftovers.

This Mr. Zhou is not a good person!
Su Chen ignored their unreasonable troubles and just followed his own pace anyway.

Regardless of sharing the meal or sharing the meal, you must follow your own pace. His production time is always stuck at the right time. Once interrupted, the supply of dishes will be interrupted.

Fortunately, not every one of the thirteen dishes is done this way.

Among them, the seventh dish, which is the cold appetizer after the main course, was made relatively simple by Su Chen, and this dish was also a bit regretful.

Not only is it a pity, this dish is also integrated with the eighth and ninth dishes. In other words, the dishes Su Chen prepared today are actually less than thirteen.

The emphasis on thirteen dishes has long been lost in modern French cuisine, and even restaurants with three Michelin stars have begun to adopt an a la carte system.

Generally speaking, seven courses are enough to entertain top VIPs. Five courses are more common, and the average Fangguo restaurant only has three courses.

That is, appetizers, main courses, and desserts.

Once the main course is over, all the rest can be summed up in one word: dessert.

It's just that the tedious Chinese people differentiated the desserts and created hot and cold dishes, sorbet, vegetables, desserts, salty snacks, and the final dessert.

Su Chen combined the after-dinner cold cuts with sorbet, and directly chose a popular summer beet in Cantonese cuisine - seasonal fruit watermelon cup.

An iced food with watermelon as the main ingredient and other fruits as auxiliary ingredients.

It tastes a bit similar to the iced fruit noodles on the market, but the production process is much more complicated than the fruit noodles. In the practice room, it can only reach the B-level standard.

In other words, dishes that taste pretty good.

After all, the upper limit for fruits is set here, and there are many varieties of fruits. If you want to select the best quality, you have to pick ready-made fruits from multiple cities and then fly them to the fruit desert of Jingzhou.

After a long time of trouble and finally making an A-level fruit cup, the cost is seriously out of proportion to the output.

Therefore, Su Chen felt that although this dish was only rated B, its excellence was that it appeared on the table as an after-dinner cold dish like a 'fruit salad' or 'sorbet'. Although the level was low, it was very suitable. The time is right.

Refreshing and relieving tiredness on a hot autumn day.

This dish was prepared when making hot and cold appetizers. Su Chen opened the refrigerator and took out three halves of watermelon. After taking off the watermelon rind covering the top, you could see the contents inside. With the slightest air-conditioning.

The food in this melon cup is actually quite rich.

If you look closely, you can see that the fruits include lychees, pineapples, apples and pears.

The others are some lotus seeds, and all the ingredients are soaked in the reddish juice.
"The ingredients have been simply processed. Inside is rock sugar water that has been simmered over low heat and frozen for half an hour."

Half an hour is not enough to freeze the rock sugar water, but it can lower it to a very suitable temperature for entry.

Zhou Bin and the other three each held a watermelon shell and began to dig out the contents with a spoon, taking a sip of the soup from time to time.

It can be seen from the expressions of enjoyment on their faces that they are enjoying themselves!
This is like the same sorbet. It is particularly enjoyable when you are thirsty in the summer. If you are outdoors in the winter, no one can eat just one stick.

While enjoying the ordinary watermelon cup, Su Chen glanced at the few remaining ingredients.

Next, there are the final four courses.

This is much simpler.

In traditional French cuisine, the remaining four dishes are: vegetables, desserts, savory snacks, and desserts.

As far as Su Chen was concerned, vegetable salad was not that delicious.

While the three of them were tasting the watermelon cups, Su Chen raised his knife and cut it in one go.

A Chinese 'fruit salad' appeared.

"This dish is called Great Harvest."

There are so many dishes that can be called a bumper harvest. Northeastern stews can also be called so because they contain a variety of ingredients, which means that the fields will have a bumper harvest this year.

On the wooden plate, there are cut cucumber strips, radish, white radish, green onions, cherry tomatoes, and fried peanuts.

These are some common vegetables and fruits, and are served with a small plate of simple soybean paste.

Here is the bumper harvest prepared by Su Chen for everyone, integrating the following: vegetables and desserts.

There is almost nothing to say about these two dishes, they are at the level where you only need to know how to make them.

Even when this big harvest was taken out, even the practice room refused to comment.

What's so good about this thing?
But it should be said that if a group of people go to a restaurant, this dish is often a waste of time. Especially if you feel a little stuffed and tired from eating, just grabbing any ingredient from the harvest will be a great solution. So greasy and appetizing!

After doing these two things.

Su Chen began to prepare the last dish of the day.

It is a pastry that combines sweet and savory items.

Su Chen has long been famous for making pastries, and his exquisite craftsmanship has even spread to the ethnic canteens in the capital.

There were no bells and whistles, just the dough was made to replicate the chaise longue made before. After taking the A-grade chaise longue cake out of the oven, each of the three distinguished guests tasted one.

obviously.

This kind of sweet and salty pastry, but the sweetness and salty taste are not very prominent, is not very suitable for foreigners.

They still like to eat pastries that are high in oil and sugar.

In this case, the employees who came here got the delicious food at a cheaper price. Each of them received a chaise pancake and went to eat it happily.

But that doesn't matter anymore.

"Delicious! This is a wonderful dinner!" Zhou Bin spoke highly of the dinner after tasting the chaise cake. "I haven't eaten such a hearty meal in many years. That's it."

Seeing the unfinished expression on Mr. Zhou's face, Shang Mingke deliberately asked, "What is it?"

Zhou Bin sighed, "I just feel that some of the dishes are too well made and not enough to eat."

Shang Mingke was quite proud at first. He didn't use the three-star chef he brought with him. He was so satisfied with the reception. This was considered a great success.

But hearing Mr. Zhou speak like this, Shang Mingke suddenly coughed awkwardly.

Isn't this a hint to myself that I had to sneak into the kitchen to eat the first few dishes?

"Boss Su, the food you made is so crazy!" Carlson changed his previous cold expression, "It would be great if I could eat the food you made again."

This guy felt like he not only didn't eat enough, he even didn't see enough.

Especially the last dish of Dinghu Shangsu, Su Chen's technique is like a goddess scattering flowers, and the cooking skills used in it are countless.

If you can watch it a few more times, it will be a good thing to improve your skills!

After listening to Zhang Jiayi's translation, Su Chen smiled and said, "There will be a chance."

Originally, these three distinguished guests should have been chatting in the private room eating pastries and desserts at this time. However, due to some reasons, the supply of dishes exceeded demand.

Before one dish is finished, the previous one has been eaten up.

As Su Chen expected, even the three people in the final harvest were not spared.

Zhou Bin held a cucumber in one hand and dipped it in soybean paste.

In the other hand is a pure white radish, which is so crunchy!

"To be honest, Mr. Shang, what are our arrangements for tomorrow?"

Shang Mingke thought for a while, "Tomorrow, I invite you to visit our group company first, then visit a project department under construction in Beijing, and finally have dinner at the project department."

Zhou Bin hardly hesitated, "There is nothing to visit. Since I chose Huaxia's company, I believe in Huaxia's speed."

"Please rest assured that our company's speed is obvious to all the world. If we say it takes three months, it must be completed in three months!" Shang Mingke gave Zhou Bin another guarantee in this kitchen.

"Of course you can rest assured." Zhou Bin patted Shang Mingke on the shoulder, "There is no need to visit the headquarters and project department. I will return to China the day after tomorrow, and going back and forth like this is not an option. In my opinion, we are in Jingjingzhou today. Right? Let’s just stay in Jingzhou.”

Ok?
Shang Mingke keenly captured this information.

When Zhou Bin came to China this time, he didn't even visit the project department of the Urban Construction Group?

But live directly in Jingzhou?
This is interesting.
(End of this chapter)