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

Chapter 185 Famous chefs gather and famous dishes begin!
Jingzhou City, September 27, afternoon.

"What time will the guests arrive?"

"Report to the boss! The guest has just boarded the plane and is expected to arrive at the airport in three hours and our company in four hours!"

Su Chen nodded, "Where are my brothers and sisters?"

Bai Xiaobo looked at his phone and said, "We will arrive at the company in half an hour!"

perfect!

It is now two o'clock Beijing time. At this time, the brothers can start preparing for the dinner when the food arrives.

As for the orders from the two presidents, the ingredients have been prepared anyway. Su Chen can just start making them at six o'clock without delaying things.

And
Su Chen knew that the things he had encountered before were relatively easy to say, but this time the two presidents came with bad intentions. This matter could not be easily resolved. Since the other party came with resentment, there must be one party. You have to be beaten to the ground by the opponent!

Regarding the party, Su Chen also prepared a dish.

Knowing that they were all stir-fries, Su Chen simply took out a staple dish. Everything must be on the dinner table. A small party can be without cold dishes, but it must not be without staple food.

Back on the 19th floor, it was not yet time for the opening of the third floor, and almost everyone was waiting in the cafeteria.

"The boss is here!"

"Boss, why don't you cook more food today? It's not that we want to eat it, but the main reason is that it's too little for you to start with."

Ling Shuyu turned his head and glanced at Zhang Jiayi.

I thought to myself, why is this girl so young and old when talking to the boss?
"Sister Jiayi is right, it's not easy to do less, but it's easier to do more!" Zhang Li actually agreed.

This made Ling Shuyu feel inexplicably uncomfortable.

Su Chen passed through the crowd and stood at the door of the kitchen, "You guys, haha, just wait, don't delay going to work."

Amid everyone's laughter, Su Chen walked into the kitchen with everyone, still wearing his most common suit. At this time, Lu Yongliang had already begun to work.

The production process of the crystal fish is not complicated. The main reason is that Lao Lu also wants to prepare all the ingredients in advance so that it will be convenient to cook when everyone comes, so that there is no room in the kitchen.

"Xiao Su, what have you prepared today?"

Su Chen was not interested in drinking, but after taking advantage of his brothers and sisters, of course he still had to prepare something good.

After finishing the dishes from Sichuan and Hunan provinces in the practice room, Su Chen studied a new S-level dish overnight.

It's not that S-class is easy to do.

But now Su Chen discovered a pattern.

Some dishes have a naturally high upper limit, such as the Cantonese dishes I made before. As long as the ingredients are selected to the extreme, the evaluation can easily reach A level.

If it is the kind of dish that requires high ingredients as well as cooking skills, it is relatively easy to achieve S level.

"I'll make a staple food so that everyone doesn't have enough to eat."

"It makes sense." Lu Yongliang nodded, "These old guys only think about showing off their skills, and they don't think about whether they can eat enough. They have to be my fifth brother."

This rainbow fart made Su Chen roll his eyes.

"You make crystal fish, and I will also learn your technique and make crystal shrimp cakes." Su Chen looked at the crowd of people watching, "Don't be idle, you guys have to get started if you want me to make more! "

Wow~
Su Chen gave the order, and everyone at Delicious Food immediately rolled up their sleeves and got into work.

To make shrimp cakes, the first thing to do is to peel the shrimps.

"Whoever peels more can eat more! Don't blame me for not reminding everyone, that little Zhang Li?" He Shuting directly formulated the rules, "It's time to show real skills!"

Zhang Li nodded fiercely, "Our crab demolition team has never been afraid of this kind of work!"

The two formed a team, fished out a pot of live shrimps and started to get started.

Zhang Jiayi had already rolled up her sleeves, but when she saw the squirming white shrimp, she suddenly flinched.

Similarly, Ling Shuyu also looked at it for a while and said, "I have some other work."

Then she left the kitchen, but she didn't really go to the second floor to handle work, but came to the underground parking lot.

He got into the back seat of his little Mercedes-Benz and punched the "Little Master of China" next to him.

"Who wants to eat shrimp cakes, who wants to eat shrimp cakes! I won't eat them!"

Also in the underground parking lot, Fang Chang retracted the hand he raised to say hello in embarrassment, "Fuck, who is so bold as to offend Mr. Ling?"

Carrying a bag of fresh flowers, Fang Chang ducked into the elevator like a peek-a-boo, for fear of being seen by Ling Shuyu in the car.

That woman is not easy to mess with!

Speaking of which, Fang Chang has a very keen sense of smell, not only for business, but also for food.

In the past two days, Boss Su has been ordering good ingredients from time to time, and they are always in small amounts.

Today, I ordered several kinds of meat at once, but the quantity of each was not large.

Obviously, these ingredients are definitely not prepared for the second and third floors, so there is only one answer, the nineteenth floor!

Of course, this kind of business requires Boss Fang to deliver the goods in person. First of all, he can improve his relationship with Boss Su, and if he is lucky, he can also get some good stuff that others can't get.

Of course, if you are unlucky, it doesn’t matter. At worst, you can go to the third floor for a meal, it will definitely not be a loss!

Fang Chang followed the elevator to the nineteenth floor. As soon as he entered the kitchen, he saw so many people busy and busy, and there was a foreigner in the corner.

"What is this?"

"Boss Fang, the boss is going to make shrimp cakes. Let's help peel the shrimps."

Fang Chang bought these shrimps from the seafood market. They are all very good things.

"I'm here to help too!" Fang Chang immediately understood what he meant. He immediately washed his hands, rolled up his sleeves and joined the shrimp peeling team.

In this way, Su Chen was free.

"Handle some shrimps, you guys really won't do it." Su Chen took a look and felt that there were quite a lot of shrimps prepared, but after doing this, no matter how many shrimps there are, they can't withstand so many people's tossing.

He brought the pork belly from Fang Chang, "What a pity. This pork belly would be delicious if grilled."

Lu Yongliang said, "You can eat whatever you want, what's the pity?"

Su Chen put the long strip of pork belly on the cutting board, pulled the kitchen knife sideways, and a layer of fat was pulled out, "I will use fat meat, not lean meat."

Pull the knife again, throw the lean meat directly into the basin, and pull out all the three layers of fat meat.

"That's really a pity." Lao Lu smacked his lips, "Are you going to make a bigger move?"

If you are just cooking ordinary dishes, there is no need to use the sandwich fat in pork belly.

When Su Chen did this, he was extremely picky about the ingredients.

"It won't be a big move. Since everyone is having a party, they have to eat and drink well."

Seeing Su Chen's calm look, Shang Mingke, who was peeling shrimps with Zhou Bin in the corner, couldn't help but feel a little outrageous.

Boss Su is too good at pretending, right? It’s already this time and you’re still not showing off. This is to execute the conspiracy to the last moment!

The reason why we use the fat from pork belly is because the fat is more like meat than other parts.

If you use fat from other parts, it will feel more like a lump of oil.

The shaved pork belly was quickly chopped into a puree on the chopping board, and the water chestnuts were also beaten into a puree.

Bring the shrimps that everyone has peeled and quickly chop them into paste.

Put the three types of mud into a basin and start adding them in order: egg white, water dough powder, rice wine, green onion, and ginger water.

With the experience in the practice room and the band-aid on the bridge of his nose, Su Chen's control of the quantities of these condiments was as accurate as a kitchen scale, and the error was definitely in grams.

Of course, now the employees at Delicious Food are all used to Su Chen's habit of putting a band-aid on the bridge of his nose when cooking.

In the words of Lu Yongliang: Who is a genius without some quirks?

If you don't have anything different from others, how can you still be called a genius?
After adding the ginger water, stir the mud filling a few times with chopsticks and quickly absorb all the water. It just looks very fresh and tender.

After all the water was absorbed, Su Chen added a little refined salt. Seeing Liu Abao holding the device and starting to record a video, he said casually, "Add water first, then salt, so that the mud filling can be strong."

After mixing thoroughly, add a little Ajinomoto to the mud filling, seal it with plastic wrap and store it in the refrigerator.

"First, it tastes good, and second, it needs to be refrigerated until it becomes slightly hard before we can continue making it."

Su Chen’s small class has begun!

Abao held the equipment and kept moving around Su Chen's hands. Su Chen ran to the stove in the corner of the kitchen, scooped a spoonful of chicken soup into the big basin, and then added sugar and a little bit of chicken soup to the soup. The Zhenjiang balsamic vinegar was just stirred evenly and placed in the insulated box, and there was no more movement.

"Boss, what happens next?"

Su Chen tilted his head, "What happens next?"

"You continue, I'm filming."

"Keep knitting. This dish is ready now. It's just the last step. Just wait until the guests arrive."

Everyone who was still peeling shrimps raised their heads when they heard the sound.

Zhang Li and He Shuting had already peeled a large pot and were far ahead of the others. They were very puzzled when they heard the boss's words.

"Boss, that's it? No more?"

Su Chen exclaimed, "It's a very simple dish, but also very delicious. You can try it if you have guests at home. Don't just think about eating it every day. Tell me when you finish peeling the shrimp."

There are a lot of shrimps that I want, and I won’t be able to survive for a few days if I keep them, so I just cook them all.

Now Su Chen has to start preparing other ingredients!
The thin slices of beef required for Dengying Beef have been dried for seventeen hours, and it is exactly as Su Chen expected. Because the temperature difference in the north is too large, the beef is dried for several hours longer than usual.

Taking the dried fresh red beef slices, Su Chen began to unfold the beef in the tube layer by layer, and took charcoal to prepare the meat for the kang.

"Actually, if it's a competition, just this one dish is enough to convince the other party, right?" After going through a very painful stage of repeated attempts and thinking, plus Lu Yongliang's inadvertent advice, Su Chen said in the practice room I completely overcame it and figured out how to make Dengying beef not oily but still transparent.

After Su Chen successfully made this dish, which directly reached the top of the S-level, he spent a long time browsing the Internet.

Su Chen discovered that almost all the instructional videos made by chefs on the Internet were not perfect! ! !

This is outrageous!
In other words, Su Chen might be the first person on the Internet to make this dish like this, which made Su Chen feel uncomfortable at the time.

If I had known that everyone was like this, why the hell would I be able to compete alone!

As time passed by, soon there was a burst of noise outside the kitchen.

Bai Xiaobo opened the door and took a look, only to see an old lady rushing into the kitchen carrying large and small bags, followed by a middle-aged man.

"Teacher Cui? You are here! Manager Wang, long time no see!"

Wang Peixin raised his hands, indicating that he would not shake hands when his hands were full of things, "It hasn't been long since we last met, right?"

Indeed, I even came to help during sports meets before.

"Hey? Lao Cui, how did you know I was here with Xiao Su? What else did I bring? Really!" Lu Yongliang patted his apron and was about to pick up the things Cui Yu left behind.

"It's not for you." Cui Yufen said rudely, "This is the dish I'm going to make today."

"Hey! You are making a dish and you bring your own ingredients? Why do you look down on Xiao Su's deliciousness?"

Cui Yufen frowned and glared, "Don't sow discord."

After saying that, he quickly put on a clean chef's uniform, and then called Wang Peixin to take out all the ingredients he had brought.

First a bag of conches, then fresh cuttlefish.

Except for Zhang Laoer and Lao Qi, everyone present knew little about Shandong cuisine. Lu Yongliang looked at the ingredients and wondered, "How did you bring it on the plane?"

"Can't I drive?" Cui Yufen was really impatient.

I haven’t seen you for a few days. Why is this old man talking more and more nonsense?
"Pei Xin, let's get started."

The fierce appearance of Iron Man Cui Yufen really made the women present involuntarily cast envious glances.

This is the real good thing!

Wang Peixin sighed and also changed his clothes, and the two of them occupied a console.

After Su Chen cooked the beef slices, he didn't rush to deal with them, but looked at them carefully.

To be honest, this was the first time Su Chen saw Cui Yufen cooking.

Each chef has his own characteristics and habits when cooking. When watching Lu Yongliang cook, Su Chen feels clean and neat.

No matter what he does, he is always so casual and straightforward, never sloppy, including Su Chen's current cooking, which is also influenced by Lu Yongliang.

Now starting to watch Cui Yufen cooking, Su Chen couldn't help but feel a little bit more.

I saw Master Cui put the fresh cuttlefish on the cutting board, took off the cover and cut off the head and tail, squeezed out the intestines and peeled off the skin, and used a kitchen knife to cut off all the surrounding tendons until a piece of white meat was left. Just gave up.

'Be methodical, slow and steady. '

Cui Yu gave Su Chen this feeling by simply handling a cuttlefish.

Every movement was done just right, with nothing superfluous.

The whole set gives people a slow but smooth feeling.

'This is probably the temperament that can only come from being immersed in the kitchen for decades. '

There are many things that cannot be learned through study.

Carlson, who was peeling shrimps in the corner, now looked dumbfounded.

What he is more accustomed to is that whenever a guest comes to the restaurant, the chef will yell and shout crazily in the kitchen, urging and supervising the work of each chef to be carried out quickly and accurately.

When most of the ingredients are processed, as the chef, he only needs to complete the last step of the dish, and then it can be served to the table for customers to enjoy.

Now, first I watched Su Chen's skill in handling the ingredients, and now I watched how Cui Yufen handled the ingredients.

Carlson felt like watching a martial arts competition.

Cui Yufen took the last piece of clean meat, cut it into six-square pieces with a straight cross knife, and that was done temporarily.

After taking care of the cuttlefish, Cui Yufen also began to process conches with Wang Peixin.

This thing is a little more complicated to deal with.

It cannot be processed at once, but can only be processed one by one.

Use the back of a knife to smash the conch into pieces, and then pick out the meat inside. The meat must not be broken into pieces, so the force must be just right.

After the conch meat is taken out, the intestines inside must be squeezed out before it can be put into a basin for later use.

This step alone took about ten minutes, and the two of them finally finished a small basin of conch.

Wang Peixin began to sweat on his nervous forehead.

After all, he is also the manager of Cuihua Building, but as a person of this level, this is the first time for him to be watched by so many people cooking!

The psychological pressure can be imagined.

After processing the conch meat, Cui Yu added some salt to the basin, added water to it, rubbed the conch meat repeatedly, and rinsed it.

Even after the stickiness and black color of the conch meat disappeared and it turned yellow-white, it still refused to give up!

She gave Wang Peixin a look.

The latter immediately brought a chair and placed it in front of the operating table.

"As I get older, my back hurts when I stand for too long."

After Cui Yu sat down, he began to cut each conch meat very carefully.

A piece of conch meat is actually cut into two halves, then cut with a cross knife, and finally cut into six-quarter squares, which are about the same size as the cuttlefish meat just now.

"Oh my god, I feel like the conches I ate before were all unclean." Zhang Li hid in the crowd and saw Cui Yufen handling the conches like this.

Feeling chilly.

In the past, the conches I ate at the seafood buffets in Jingzhou were basically black.
Look at the conch meat prepared by Master Cui. The color looks delicious.

"Yes, that's very likely. Let's eat less seafood in the future." Liu Shengnan also sighed.

As a northern inland person, I am full of confusion about everything in the sea.

"Are you all ready?" Cui Yufen processed all the conch meat and put it in a basin with the cuttlefish meat for later use.

Lu Yongliang hummed, "I'll make a fish. I'll kill it and cook it now. Don't worry yet."

Su Chen also nodded, "I'm making shrimp cakes. They are already in the refrigerator and can be started at any time."

Cui Yu said, "My double anus is ready, why haven't Jiang's two old boys arrived yet?"

The voice just fell.

A strong voice appeared at the door, "Who said we haven't arrived yet!"

Jiang Wusheng walked in front, and Jiang Wensheng followed.

When Brother Fang Chang saw these two people, he licked his smile and wanted to go up and say hello. One was his father-in-law and the other was an uncle!

Unexpectedly, the two Jiang brothers looked past Fang Chang and went straight to the operating table as if they were not looking at him.

"Long wait! Shall we get started?"

Jiang Wensheng nodded, "Let's start quickly, otherwise it will delay everyone's meal."

Fang Chang was left alone there. The raised hands were awkward, and after a feint, they went around to the back of his head and grabbed his hair.

Gan!
After the two of them finished speaking, they untied the nylon bag on the ground.

"Cuckoo~"

"Pigeon eggs coo coo"

"Giggle~giggle!"

The moment the bag was opened, the kitchen immediately became lively. Zhang Li screamed, jumped up and landed on Liu Shengnan.

"Ah! What is this!"

Liu Shengnan stared at the duck on the ground, "Nah!"

He kicked Zhang Li away and slapped Zhang Li on the butt, "Don't be afraid, don't be afraid!"

Su Chen was the one with quick hands and eyes. The moment he opened the bag, and with the effect of the magic patch, he reached out and pinched the pigeon that wanted to fly in his hand.

"What is this?"

Jiang Wusheng took the pigeon sheepishly, "Isn't this because I want to kill it now? Hehe, everyone, don't be anxious!"

Jiang Wensheng picked up the wild duck that was kicked away by Liu Shengnan, "Don't kick it to death! I just brought one with me!"

He actually touched the duck's head like a child and said, "Be good, it doesn't hurt, it doesn't hurt."

Liu Shengnan looked at this guy in confusion.

It’s not that you’re afraid of pain if I kick you.

You will kill it later! ! !

(End of this chapter)