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

Chapter 182 OK, bring down the price of Sichuan food!
You don’t have to pay attention to other things, but you can’t ignore the Sichuan and Hunan Province Culinary Association.

Although these old antiques can't help most of the time, they are often unambiguous when it comes to causing trouble.

Shang Mingke is right, try not to offend if you can.

After chatting for a while, Su Chen first found Lu Yongliang on the second floor.

When they went to the second floor, Zhou Bin asked Su Chen to have lunch together, but Su Chen decisively refused.

Do you want to eat?

You want me to cook, right?
Normally it would be okay, but Su Chen was too lazy to do it at this time.

"Brother party?"

As soon as Lu Yongliang heard that Su Chen said that he was going to hold a brother's party and everyone could contact each other to bond, he immediately became excited.

Needless to say, at his age, what he likes most is the crowds and excitement.

"Well, I will send a message to Second Sister Cui later, and then a message to brothers Jiang. If you can come, come. If you can't, we will meet again next time."

"That won't work!" Lu Yongliang immediately became serious, "Don't worry about this, let me take care of it! If Lao Cui dares not to come, I won't recognize this sister from now on! Those two guys from the Jiang family, they dare If you don’t come, it will be impossible for Jiang Wensheng to sneak into the State Guesthouse in the future.”

Tsk!
Su Chen smiled. This kind of thing requires an old comrade to take action.

With Lu Yongliang's guaranteed ticket, Su Chen felt relieved. The next step was what to eat at the party, "I say, let's have a lively hot pot or something?"

Lu Yongliang thought for a long time with a straight face, "I don't think it's suitable. Don't worry about what to eat. I'll discuss it with everyone."

Su Chen agreed and returned to the 19th floor. He had something to do and needed to hurry up.

People from the Sichuan and Hunan Provincial Culinary Associations want to come for dinner, but the budget only gives one thousand yuan, and there are three people diners.

In other words, regardless of status, according to normal standards, Su Chen needs to think of four or five dishes to complete this order.

With the current level of delicious food, the budget for four dishes can be controlled within a thousand yuan. If I still want to make a little money, I will definitely not be able to use rare ingredients, so I can only start with the most basic and simple dishes.

"If you don't provoke the other party, you can also give the other party some color."

Su Chen lay on the recliner and first read the fragments of famous Chinese recipes.

The dishes here, as the title of the book says, are all famous Chinese dishes, and any one of them will be famous. Su Chen also relied on this recipe to show off his skills under the supervision of Lu Yongliang and Cui Yufen. .

"Cooking five dishes according to the famous recipe will definitely exceed the standard." Su Chen gave up this idea for the time being.

Then I started reading the book "A General History of World Food", which contains the Sichuan and Hunan sections about Chinese cuisine.

"Ouch!"

First, he saw the Sichuan cuisine section. Su Chen had known before that the seasoning of Sichuan cuisine ranked first in the country, but he didn't know that there were so many different techniques here.

During the historical changes, Sichuan people classified local dishes into seven flavors and eight flavors.

The seven flavors are sour, sweet, bitter, spicy, salty and spicy.

As for the eight flavors, they are dry roasted, sour, spicy, fishy, ​​dry stir-fried, strange, peppery and spicy, and red oil.

These are the unique characteristics of Sichuan cuisine. The combination of these seven flavors and eight flavors has resulted in an endless variety of flavors in Sichuan cuisine. The basic 24 kinds of seasonings are just the most common dishes.

“Sichuan cuisine has a long history, and it’s enough that it has evolved to the point where it is gradually being eliminated by the market. The culinary association is not very powerful.”

A cuisine with thousands of flavors has developed to the point where the only impression left on diners is spicy. This in itself is already a huge failure.

Let’s check out the section about Hunan cuisine.

In fact, when it comes to spiciness, Hunan cuisine is really spicy.

But there is another saying in the general history of world cuisine: The smart Hunan people use spicy food and ordinary ingredients to deceive their taste buds.

In other words, in general history, it is believed that spiciness is an unreasonable taste, which somewhat deceives the taste buds, because once spiciness is used for seasoning, it will be difficult to taste the taste of the ingredients themselves.

Therefore, in the later development of Hunan cuisine, many techniques began to be gradually abandoned, and the focus was on the use of "simmering" to make the fusion of ingredients and seasonings more beautiful and profound.

Various appetites have also evolved from the characteristics of heavy spiciness. Of course, spiciness is still the main feature of Hunan cuisine, but it is no longer the way to "deceive the taste buds" many years ago.

"So my choice of dishes this time should be Sichuan cuisine that is not spicy, and Hunan cuisine that is not only spicy."

After browsing the general history of food, Su Chen set the main tone for this reception.

The budget is set here, and it is definitely not possible for Su Chen to cook dishes that are too complicated, just like the Dinghu Shangsu dish. Without a budget of eight thousand yuan, Su Chen will never be able to cook that dish again.

"Then let's make five simple dishes. Well, they're better than home-cooked dishes, and they're better than banquet dishes."

Once you have an idea, the next thing will be much simpler.

Just when Su Chen was about to start studying the recipe, his phone buzzed crazily, and it was still the WeChat notification tone.

"what's the situation?"

After taking out my phone, I saw a group suddenly appeared on the page!

This is a group chat that I have never seen before.

【a lovely family】

"Since when did I have a family?"

Click it again and take a look, good guy!
It has only been a few minutes, and the chat history is almost 99+. This is not the most outrageous thing. The most terrifying thing is that all the messages here are 60-second voice bars! ! !
Despite this, new information continues to appear in the dialog box.

Very scary!
Su Chen couldn't figure out the situation at all, so he directly converted all the voice strips into text, and selected a few voices based on time points to listen to them.

[Lu Yongliang: Family members, we are going to have a brothers’ gathering now, and all of you can come! When the time comes, Xiao Su will cook in person, and the location will be Delicious. Don’t say I didn’t inform you! 】

The old man's voice was loud and deep. Su Chen hurriedly turned down the volume on his phone, then put it back to his ear and continued listening.

[Cui Yufen: What's going on? Why is there suddenly a party? Then you can just come to the capital and I'll be the host! 】

[Lu Yongliang: Who wants to eat the food you cooked? We want to eat the food cooked by Xiao Su. Hurry up. Can you come and give me the right words? 】

[Jiang Wusheng: It’s not a big problem. There hasn’t been much going on in the museum recently. I just miss my eldest niece too. I’m going to Jingzhou to see my niece. 】

After saying this, Su Chen vaguely heard a woman's voice from the voice strip.

[Then do you miss your eldest niece? You are greedy and shameless! 】

She's probably Jiang Wusheng's wife. She's really powerful.

[Jiang Wensheng: I really miss my daughter. Brother Lu, when is the time for our party? I can buy a plane ticket and I will definitely arrive on time! 】

[Lu Yongliang: Time? Hey, I'll go, I really haven't asked clearly about the time. You guys talk first, and I'll go ask Xiao Su right away. 】

[Cui Yufen: I just said that Lao Lu is unreliable, and the time has not been set yet. You just click like a rocket in the group, hurry up and give everyone a time, by the way, what should we eat? 】

Su Chen only saw that Lu Yongliang was sending crazy private messages to himself on WeChat, and at the same time, he didn't delay in confronting Cui Yu in the group.

This old man is better at playing with his mobile phone than any young man.

[Su Chen: Sorry, I forgot to tell you the time. Time is running out, it will be two days later. 】

Lu Yongliang immediately replied to him: If you don't want to rush, don't rush, it's just right!

Immediately, I heard the old man immediately started bragging in the group.

[Lu Yongliang: Don’t say I don’t take care of your people who live a little far away! Xiao Su originally scheduled it for tomorrow night, but after I talked about it for a long time, I finally changed the time to the day after tomorrow. Come if you can come, and I don’t want to say more about those who can’t. Just don’t call me big brother from now on. 】

Cui Yu sent out a crotch-kicking emoji, "Don't worry, it will definitely come. But I have a suggestion, don't always let Xiao Su cook for us. Otherwise, we five brothers and sisters will each show their skills in the kitchen. , then five dishes for five people will be enough to eat, let’s see who cooks delicious food, what do you think?”

[Jiang Wusheng: Oops, I haven’t cooked for many years. I’m afraid I’ll make a fool of myself. 】

Before the voice note ended, Su Chen was speechless when he heard the crackling sound of oil in the kitchen.

Who doesn’t know yet? Although Jiang Wusheng is now the owner of the museum, his actual work has never fallen behind.

[Jiang Wensheng: I think it will work! This time, my Huaiyang cuisine is also competing with big cuisines like yours, hehe~]

[Lu Yongliang: It’s like saying who is afraid of whom, then the day after tomorrow, the delicious food will be on the 19th floor, see you there or not! 】

No one sent any messages after that, so obviously the matter was settled.

After hearing about it, Su Chen sat up from the recliner and touched his head, feeling that something was not quite right.

I was already prepared to cook for everyone to eat, but now it suddenly became four brothers and sisters who had to cook a dish each. Are they going to show off their skills to me, Boss Xiao Su?

That's a good feeling.

If that's the case, you'll only need to prepare one dish for the party.

By the time.
Su Chen thought about it and realized that there were several private rooms in the cafeteria. When the time came, he would ask the people from Sichuan and Xiang to eat in Zhou Bin's French private room, while his brothers would eat in the small private room where Brother Fang Chang was engaged. .

Don't interfere with each other.

If the people from the Sichuan and Hunan Cuisine Association are really looking for trouble.

"hey-hey."

When he thought of them angrily pushing open the door and seeing these old men and women, Su Chen felt happy. That scene was definitely exciting!

It has to be me, Brother Shang, who can come up with such a damaging method.

Since there is no big problem with the party, all we need to do is finalize the menu that will be provided to the Sichuan and Hunan Cuisine Association in two days.

But before that, Su Chen saw that when he was reading General History just now, Ling Shuyu also sent a message.

"Boss, Mr. Feng is here."

Su Chen looked at the time and determined that Feng Yaoyang had not left at this time, so he immediately got up and prepared to meet Mr. Feng.

Although he gave himself a gift package worth 100,000 yuan and successfully sent himself to the hospital, it was still twice.

But this time the Sichuan and Hunan Cuisine Association has something to do with him. Although this Hong Kong businessman has a good attitude in all aspects when cooperating with you, if he doesn't have a cooperative relationship with you, it will be really difficult to do things. reliable.

When he decided to cooperate with him, as long as he could explain the specific situation to the people involved in the two associations, they would not come to his door.

After arriving at the office on the second floor, Feng Yaoyang was indeed sitting with Ling Shuyu.

"Mr. Feng."

Seeing Su Chen coming, Feng Yaoyang immediately stood up and shook hands, "Boss Su, hey, long time no see!"

Long time no see.

Su Chen held the other person's hand and said, "Is your butt okay?"

Feng Yaoyang was stunned for a moment, then immediately dug his toes on the ground in embarrassment, "Thank you very much, Boss Su, for your concern. I'm recovering well!"

Ling Shuyu turned his head to the side and suppressed a smile, thinking why Boss Su was so damaged now.

"Mr. Feng, the people from the Sichuan and Hunan Cuisine Association will be here the day after tomorrow. You have to come by then. I'll be the host and treat everyone to a meal!"

If it hadn't been for the first half of the sentence, Feng Yaoyang would have immediately jumped up in excitement, but now.

"Well, Boss Su, there are still many things to deal with at Xiangjiang Head Office. I have to go back today. Our cooperation has been finalized. I will have the funds in place within three days! My trainees will start in a month. They will be sent here one after another, and I will have to ask you to take care of those little ones when the time comes!"

Ha, Su Chen rolled his eyes at him. This old guy didn't mention anything about the trouble he caused.

"Don't worry, since they are here, they are not only your students, they are also employees of Delicious Food during the learning stage."

At this time, Feng Yaoyang measured his body and said to Awu behind him, "Don't you have something to do with Boss Su? We'll leave in the afternoon. If you have anything to say, let's talk now."

A Wu came over with his cell phone, "Boss Su, I haven't had the chance to taste your cooking for such a long time since I've been in Jingzhou. I saw these on the Internet this morning."

Su Chen took a look and saw that Awu's company Douyin account was open on Awu's phone.

Yesterday, when Su Chen was preparing a dinner for Zhou Bin, He Shuting still took a few videos of the dishes and posted them online.

"I used to study Cantonese cuisine, and your Dinghu cuisine really opened my eyes. After you have been busy for a while, I would like to invite you to come to Guangdong Province for exchanges."

Guangdong Province. Su Chen neither accepted nor refused, "Then we'll have to wait and see after finishing this period of work."

Of course, Awu didn't expect Su Chen to accept it immediately, "Well, just wait until you are not busy. I will prepare it for you then."

Su Chen nodded, turned to look at Feng Yaoyang with a smile, "Mr. Feng, don't pretend to be confused because you understand. The day after tomorrow, people from the Sichuan and Hunan Provincial Culinary Association came to the door. Did you leave today on purpose?" Yes?"

"Ah" Feng Yaoyang pretended to be completely unaware of the surprise, "Is there such a thing? Boss Su, why are they looking for you? If there is something you can't handle, I, Feng Yaoyang, am bound to help you!"

Su Chen gave him a big roll of his eyes.

You got yourself into trouble, and now you're here to help me?

"It's nothing." Su Chen said slowly, "Come here, just have a meal. It just so happens that some of my brothers and sisters who are the chefs of the state banquet are also coming over. It will be a good time for us to discuss and learn from each other."

Of course Feng Yaoyang knew the specific situation. He was just afraid that those people would encounter him and cause trouble for him when they arrived.

So I was busy buying tickets overnight and planning to escape.

I thought that throwing this problem to Boss Su would be enough to give him a headache. Now that he heard Su Chen say this, Feng Yaoyang suddenly became interested.

Boss Su’s brothers and sisters?

Speaking of which, Feng Yaoyang didn't know them in real life, but he really knew them. He had seen those photos on the 19th floor when he made an unannounced visit to the delicious food.

He specifically asked A Wu to take photos and then returned to the hotel to investigate. It was after knowing the identities of those 'brothers and sisters' and Su Chen came back holding the world championship that Feng Yaoyang was determined to recognize him. That’s right, you have to cooperate with Boss Su!

At this moment, I heard that those brothers and sisters were also coming to the scene.

'Another good show'

Feng Yaoyang thought to himself, from a businessman's point of view, this good show must be seen.

Not only can he watch the show, but also with Boss Su coordinating the two provincial associations, he can also take the opportunity to apologize and make peace with the other party.

Nothing to gain or do any harm to.

As for what he said about the head office, all it takes is a phone call and the financial department will allocate funds. This is no big deal.

Feng Yaoyang was unmoved on the surface, "Boss Su, I wish you all a happy dinner in advance! My flight has a layover in Beijing this afternoon and I have to catch my flight quickly."

"Okay, goodbye." Su Chen still looked at Feng Yaoyang with that half-smiling look.

It wasn't until the other party left with Ah Wu that Ling Shuyu asked an inexplicable question, "Boss, you don't seem to be angry at all?"

"What's there to be angry about?" Su Chen spread his hands, "Besides, Mr. Feng's flight will definitely be delayed."

"what?"

Su Chen walked to the door with his hands behind his back and stopped, "Just wait and see."

A Hong Kong businessman has invested in countless businesses over the years, but he has a special liking for the catering industry, which shows that Feng Yaoyang really can't put it down for food.

Otherwise, people who have not eaten spicy food for so many years cannot put themselves in the hospital.

After leaving the second floor with confidence, Su Chen could finally calm down and study the dishes carefully.

"There are many non-spicy Sichuan dishes, and there are also many spicy Sichuan dishes. There are five dishes, three from Sichuan and two from Hunan, one spicy and two non-spicy!"

In an instant, Su Chen directly determined the direction of this recipe. As for this spicy dish in Sichuan cuisine, he also directly decided on it.

"Dengying beef is made with six techniques of marinating, drying, steaming, frying, and stir-frying. It best reflects the skill of a chef. If this dish is made, it will be convincing enough whether the other party is communicating or finding fault. .”

After deciding on the first dish, Su Chen listed one ingredient on the list: ox hind shank meat.

Then comes the second and third dishes. These two dishes are designed to make non-spicy Sichuan dishes.

Some people on the Internet say that once Sichuan food becomes less spicy, it means that it cannot be eaten anymore.

In fact, Su Chen never understood this sentence very well.

If the Culinary Association of Sichuan Province really wants to vigorously develop and promote Sichuan cuisine, it should not allow this argument to appear.

What are the delicacies used for?

Is delicious food only for the rich people in the world to eat?

What people love to eat is called delicacy. Even Su Chen had an impulse when he thought of it.

'Do I want to bring down the price of Sichuan food by relying on its delicious taste? '

This idea was a bit funny, and Su Chen was amused for a moment and quickly thought about the recipe.

Now that you have meat and vegetables, add aquatic products and poultry. This is a relatively common way of pairing dishes. Everyone in the world knows Dongpo pork and Dongpo elbow. I don’t know how many people know that among the famous dishes in Sichuan Province, there is actually a dish named after Dongpo.

Sweet and sour Dongpo cuttlefish.

Of course, the cuttlefish here does not refer to cuttlefish, but to a kind of black-skinned fish found deep in the Minjiang River under Lingyun Rock of Leshan Grand Buddha Temple!

This kind of fish has a small mouth, long body and lots of meat.

Rumor has it that Su Dongpo once studied in Lingyun Temple. He often washed inkstones under Lingyun Rock. The fish here ate his ink, and later their skin became as dark as ink. Over time, they got the name "squid".

Su Chen also had his own reasons for choosing this dish.

Sweet and Sour Dongpo Cuttlefish, as you can tell from the name, this dish tastes sweet and sour.

But there is a magical thing about this dish. It does not use chili peppers, but it is sour and sweet but has a subtle spiciness. Those who can do this are real celebrity chefs!
The third course.
Among the five standard dishes, three from Sichuan and two from Hunan, Su Chen decided to make the extra Sichuan dish into an after-dinner pastry.

Peach Crispy Chicken Cake.

If this kind of dish is not discovered from famous recipes, it would be hard for ordinary people to believe that it is Sichuan cuisine if it is made directly!
But in fact, it is Sichuan cuisine.

Next are two Hunan dishes.

Sichuan Province, Culinary Association.

Wang Zhijun was sitting on the sofa chattering on his mobile phone.

"If this delicious food hadn't come out halfway, this cooperation would have been between our two branches!"

"An investment of hundreds of millions! It's enough to continue to train countless outstanding chefs for us. What is the background of this Boss Su? Guochu, have you found out clearly?"

The man with the video on his phone said angrily, "I asked around, but there is no news. It is said that he is a chef who has become quite popular on the Internet recently. He also participated in some world cooking competition and won the championship. But he did not compete in the competition. Yes, he just participated."

Large culinary associations like theirs are actually branches of the Huaxia Culinary Association, which is fundamentally different from Lu Yongliang's position as president of the Hubei Province Culinary Association.

Associations like Lu Yongliang's that don't attract much attention, as well as some chefs who are not in the association's circle, will want to increase their attention through various competitions.

On the other hand, large associations like Sichuan and Hunan will not pay attention to those games.

From another perspective, people themselves are often the organizers of the competition.

Wang Zhijun snorted, "Now that the Internet is developed, there are all kinds of monsters and ghosts on the Internet. This businessman from Xiangjiang is probably deceived by Boss Su's appearance. We must wash his eyes this time!"

Liu Guochu nodded fiercely, "You are right! Our two provinces, Sichuan and Hunan, should unite to crack down on these small Internet celebrities and let them see what real orthodox cuisine is! Huh?"

The video screen on Liu Guochu's side suddenly shook, and there was no figure except the voice, "This company has accepted our order, and the dinner time will be at six o'clock the day after tomorrow!"

Wang Zhijun clenched his fist across the screen and said, "Very good, the night after tomorrow is just right. Bring your great apprentice, isn't he doing live broadcasts recently?

Let's go meet this boss Su for a while and see what he can cook for us with one thousand yuan! "

There was also a voice on the phone, and Liu Guochu hummed, "Don't worry, we two brothers will book flights now and meet directly in Jingzhou!"

The two old brothers hit it off immediately and were already prepared for their trip to Jingzhou for dinner.

On the surface it's to eat, but in fact it's to criticize.

Mainly because I’m so angry!
When Feng Yaoyang came to Sichuan Province to find Wang Zhijun, he made a good promise. He injected 70 million funds from the Xiangjiang Corporation into the Sichuan Association, and the association was responsible for training Feng Yaoyang in half a year. A group of apprentices who can learn Sichuan cuisine, a total of six Approved, the cooperation period is three years.

Wang Zhijun originally wanted to agree.

But on second thought, the association currently does not have a base that can train talents on a large scale.

You, Boss Feng, spent money to train so many talents, but then you took them all away. It seems that I didn’t get any benefit at all after all my efforts.

And it trains a batch of talents in half a year!

There is still a group of talents who can start cooking Sichuan cuisine right out of the gate!
How can this be?

Which cook doesn't take ten or eight years to become the backbone of the kitchen?
To achieve this effect, in addition to the efforts of the students themselves, multiple teachers must continue to teach through the most refined methods!
So Wang Zhijun made a private agreement with Liu Guochu to let Feng Yaoyang dry out first.

After he walked around and found that the Sichuan-Hunan Association was the most suitable to cooperate with, he would naturally come back then.

After all, except for large associations like Sichuan and Hunan, associations in other places really can't provide him with this kind of cooperation mechanism.

When the time comes, wouldn't it be appropriate to increase prices and extend training time?
So, the bad thing about this is that Su Chen shouldn't have gone to the food court to participate in that auction competition that day.

Of course, if we have to dig deeper, the culprit must be Ling Shuyu.

Who made her like dolls so much?

So there was the meeting between Feng Yaoyang and Su Chen, and then there was Feng Yaoyang's plan to change the food street into a food court, and then there was the in-depth cooperation between Feng Yaoyang and the delicious company.

After all, for Su Chen.

I may not be able to teach a chef who can cook Sichuan cuisine in half a year.

But I can teach a vendor who can make a snack in half a year, no, half a month!
This is the gap.

The difference between snacks and dishes!

Liu Guochu and Wang Zhijun, who were still confidently waiting for Boss Feng to come to discuss cooperation, waited and waited.

I only waited until the news came that the other party had negotiated a cooperation with a restaurant company in Jingzhou.

This makes everyone unhappy.

Aren't you cutting off your hair?
As a result, what happened next happened, and Wang Zhijun and Liu Guochu, as the presidents of the Sichuan and Hunan Provincial Culinary Associations respectively, felt that their faces were disgraced.

After understanding the cause of the matter, I decisively found Taomi and placed an order!
First of all, there is something that Wang Zhijun can't figure out.

Since Feng Yaoyang wanted his people to learn how to cook Sichuan and Hunan cuisine, why did he end up cooperating with a catering company?
Secondly, Wang Zhijun had his own guess.

Boss Feng was probably deceived. There are many catering service organizations like this in Chengdu. They were very talkative when they didn't cooperate, but once they got together, they would immediately charge you a high tuition fee.

The purpose of his trip was to expose the ugly face of this catering company!
Not only must it be exposed, but it must also be exposed online!
At the same time, get back your own cooperation projects!
That's all. After the two of them booked their tickets, they took a temporary rest.

Recharge your batteries for the battle in two days!
Boss Su, who was also preparing for the battle urgently like them, now seemed to have arrived in the gourmet training room.

"Although there are many cooking techniques for Dengying beef, it is not complicated."

When he was in the office earlier, Su Chen watched a lot of Dengying beef made by food anchors on the Internet.

There is something particularly interesting about this dish.

Because there are many craftsmanship involved, a problem arises: if one of the craftsmanship is not mastered well, the entire dish will be ruined.

Moreover, this dish needs to be made at least one day in advance. Many restaurants dry beef in large quantities one day in advance.

But if it cannot be sold all at once the next day, the excess beef will be used for production on the third day and the taste will be seriously different.

If it is sold out in advance, and a customer comes to order, they can only tell them that the dish is sold out today.

So gradually, this popular Sichuan dish began to fade out of most restaurants.

A pound of yellow beef was summoned from the practice room, and the tendon meat from the hind leg of the cow was selected.

At the same time, Su Chen wore the badge of [Precision Strike]. This kind of halo effect without side effects is simply not easy to use.

“You need to cut off the loose skin on the surface of the beef.”

Because beef will inevitably come into contact with various packaging bags during transportation.

While cutting off the floating skin, do not rinse the meat with clean water, otherwise it will easily go bad during the drying process.

Then cut off the corners and cut a large piece of beef into large thin slices, then the knife modification is complete.

The large thin slices of meat were all spread out on the chopping board. At the same time, Su Chen poured a large amount of refined salt into a dry pot.

Fried salt!

The main purpose of this step is to dry out the moisture in the salt, otherwise it will be the same problem, the moisture will cause the beef to go rancid.

After frying the water, sprinkle the refined salt evenly on the large meat slices, and finally roll up all the meat slices to make a cylinder shape.

The beef at this moment is slightly dark in color.

After achieving this step, the next step is to wait for the hot weather in summer, which requires at least 14 hours of drying. The current autumn weather is no less favorable.

Su Chen set a time of 15 hours, which happened to be the end of the time he studied in the practice room.

This dish is like this for the time being. If you want to know how it tastes, you have to wait and see how it is made later. All I can do now is wait.

Later, Su Chen summoned another fresh cuttlefish.

The preparation methods of sweet and sour dishes are similar. Basically, they are fried first or other cooking methods are used to cook the ingredients.

Then prepare the sweet and sour sauce, or drizzle the sauce, or let the ingredients blend with the sweet and sour sauce in the pot.

The same goes for the Sweet and Sour Dongpo Cuttlefish.

Therefore, when it comes to modifying the knife, the requirements are slightly higher.

After ruthlessly handling the cuttlefish, Su Chen thought for a long time.

First of all, you can’t modify the knife according to the squirrel mandarin fish method. It would feel like copying a cat and imitating a tiger.

But if you fry it directly without changing the knife, it will inevitably make the outside of the fish crispy and the inside just ripe, which will not taste good.

so.
Su Chen looked at the cuttlefish lying on the chopping board and used a common knife-changing method in making fish.

First, cut them in half, connect them at the head, and leave half of the fish tail on each side.

Then, use a straight knife and a flat knife to make seven cuts on both sides of the fish. In this way, there will be beautiful knives on the surface of the fish, which can make the fish mature faster and also make the sweet and sour food more delicious. The juice is more flavorful.

The work after that is relatively simple.

Su Chen rubbed a layer of refined salt and Shaoxing wine on the surface of the fish and began to marinate it. Su Chen was startled when adding oil to the pan.

Sichuan people love to use rapeseed oil when cooking, but rapeseed oil has a very special taste.

“It’s always good to try more.”

Su Chen immediately processed another fish quickly, then took up another pot, adding rapeseed oil and ordinary vegetable oil at the same time. When the oil temperature rose to 80% hot, he started to pat the cuttlefish with dry starch.

"Swipe~~"

When the whole fish is put into the pot, fine small bubbles suddenly appear around the fish body.

Putting the magic patch on the bridge of his nose, Su Chen suddenly felt his brain became clear and his eyesight became clearer.

Look carefully through the fumes.

"There is no big difference between this vegetable oil and ordinary vegetable oil when frying."

"But I have a question."

Because Su Chen had reshaped the fish before frying it, and basically all the meat on the side of the fish had been reshaped.

But during the frying process.
"The fish will automatically fit back together after the knife is changed. Do we need to put dry starch between the fish and the meat?"

No need to look, this dish is now a failure.

Compared with squirrel mandarin fish, all the gaps in that fish need to be rubbed with dry starch before being made.

Although the cutter for the sweet and sour cuttlefish has been changed, because there is no starch sprinkled on the cutter edge, it is no different from the cutter without the change when frying.

"That's not right either."

Because the dry starch is wrapped on the fish skin and the dry starch is wrapped on the fish meat, the texture after frying is completely different.

This dish of sweet and sour cuttlefish uses sweet and sour fish. If dry powder is added to the fish, the texture will change.

"No, no, there must be other ways."

The recipe only gives simple instructions, and there is no explanation of such specific and detailed processing methods.

"If that doesn't work."

Su Chen poured all the oil and fish from the two pots into the trash can at once. Fortunately, this was a practice room, otherwise the good ingredients would have been wasted.

Cut another fish.

Although the methods of beating the flour are different, Su Chen has just recognized from the taste that it is best to use vegetable oil for this dish.

The reason is mostly because the taste of cuttlefish itself is relatively light, and using vegetable oil can add a lot of flavor.

The question now is how to fry the fish meat at the knife point without beating the flour?

Can I just use a toothpick to protrude it?
Looking at the modified fresh fish, Su Chen thought about it and decided to put this dish away for now.

When it comes to making fish, there is still a master who knows how to make it delicious. This kind of master knows nothing about it. He has decades of experience in making it.

The third dish is peach crispy chicken cake.

It is a pastry dish, and its preparation method is similar to ordinary pastries. The only difference is that because the ingredients contain chicken and pork, it must be steamed first and then fried.

After briefly operating the dish of Peach Crispy Chicken Cake, and receiving a B-level evaluation from the system, Su Chen hastily left the practice room.

Anyway, there is a lot of contact time. With my current ability, it is not a big problem to upgrade to A level.

The top priority now is to find Lu Yongliang.

What was even more annoying was that because this dish was confirmed, Ling Shuyu had to hurry up and transport some cuttlefish back from Leshan.

Fortunately, Meilai has been stabilizing its business in transporting ingredients. Ingredients that used to require a trip in person can now be obtained by contacting a few intermediaries.

Of course, if there are large quantities of specific ingredients, people from the company still need to purchase them in person, but this matter of a few fish is not necessary.

Zhang Heping randomly brought a grass carp from the third floor to the 19th floor, and also invited Lu Yongliang to the 19th floor.

"What's the matter?"

Su Chen laughed, "Didn't you say that when we have dinner the day after tomorrow, each of us will cook a dish? I wonder why we can't let everyone see the joke, right?"

Lu Yongliang looked at Su Chen with a look that I understood, "You kid! Hehe, those old guys must be practicing secretly now with all their strength. We can't fall behind. After all, what do you mean?"

Su Chen handled the live fish slowly, then modified the same knife skills as in the practice room on both sides, patted the dry powder on and stopped.

"Brother Lu, you said I want to make sweet and sour fish, how can I also fry this piece?"

Lu Yongliang took a look and saw that Su Chen was using his hands to lift a piece of meat on the side of the fish to show him.

"Isn't this simple?"

Lao Lu directly heated the oil in the pot and raised the oil temperature to 80% hot. Then he held the fish tail in his left hand, scooped up a spoonful of hot oil with his right hand, and poured it backwards and forwards over the fish body!

When the hot oil passed through the knife edge on the fish, it instantly scalded the fish meat at the knife edge until it was half-cooked, and the knife edge that was originally tightly attached began to explode naturally.

"Now." Lu Yongliang pointed to the knife flower turned up on the fish, "Isn't this enough?"

"Ah?" Su Chen laughed dumbly. Is it that simple?
It is really a fan of the authorities, and a bystander is clear.

Or else, having an old man in the family is like having a treasure.

If I had used this method, I would have had to ponder it over and over in the practice room for several hours before I suddenly had an idea.

But for other teachers, this is experience!
"Okay, then I understand." Su Chen was about to throw the grass carp that had been turned into flowers into the frying pan, but was stopped by Lu Yongliang.

"You can't do this." Lao Lu snatched the fish back from Su Chen's hand. He held the kitchen knife in his hand and shook it. After a few moves, he took out the bones from the back of the grass carp.

"When you make this kind of dish, it's best to remove the fish bones. Firstly, it's easier to eat, and secondly, it won't deform easily when fried."

After removing the fish bones, Lu Yongliang put the whole fish into the oil pan.

Although they were just some very simple techniques, Su Chen felt like he suddenly realized that these small techniques were difficult to understand if he relied on himself to continuously make them. Having a senior to guide him really benefited him a lot. shallow.

"Okay, leave it to me next!"

Su Chen took over the fish from Lu Yongliang.

Although it is not cuttlefish, just simple grass carp, the sweet and sour taste will not change.

It’s not a bad idea to try it now!

(End of this chapter)