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

Chapter 186 Su Chen takes action, three Sichuan dishes!
Three sets of ducks are famous for using three different ducks, with tender and fat meat, three flavors and beautiful appearance.

At this time, this is what the Jiang brothers are cooking!

Without any regard for the feelings of the ladies present, the two men carried ducks and wild ducks respectively, and killed them in one fell swoop.

Skillfully bleeding, plucking, and processing the internal organs quickly, Jiang Wensheng's wild duck was relatively small. After processing it, he also processed the pigeon.

The faces of the ladies who watched this operation were all twisted up.

"If I had known it was so cruel, I wouldn't have eaten chicken." Zhang Li looked at the three living poultry animals, which turned white and clean in the blink of an eye. It was really hard to accept.

Ling Shuyu glanced at her and said, "You said the same thing the last time I ate rabbit heads."

Zhang Li:￣□￣｜｜
"These two brothers are too bored. Let's go out and have some tea." Cui Yufen watched for a long time and waited for less than half an hour before the two brothers started to prepare for production.

The three sets of duck dish requires a whole duck, so it is quite time-consuming to calculate.

Lu Yongliang glanced at it and was not very interested in this dish.

He and Cui Yu simply went to the lounge outside to drink tea, while the others remained in the kitchen, including Su Chen.

'Domestic duck meat is fat and tender. Wild duck meat has much less fat and is relatively firm due to long-term foraging exercise. Pigeon meat also has less fat and high protein content. There is indeed something in this three-set duck! '

Su Chen knew how to make this dish, but he had never tried it or tasted it.

I used to eat Huaiyang cuisine when I was an anchor, but I had never tasted this dish.

Because at that time, Su Chen discovered a problem. Today's restaurants basically don't cook dishes that are time-consuming and labor-intensive.

Either make it in advance and heat it up, or just pre-make it.

Not to mention anything else, supermarkets are now selling pre-made Buddha Jumping Over the Wall!
Can that be delicious?
With the three ducks taken care of, Jiang Wusheng is obviously the main force today.

He chopped off the tibia at the duck's butchery, and then made a slash where the duck's neck connected to its wings.

The duck skin was cut and the tibia was easily pulled out.

Then open the duck skin, and while doing so, use a knife to very carefully cut the joint between the duck meat and duck bones, cutting all the way to the end of the thigh, leaving the joint bone of the calf.

A boneless duck appeared on the cutting board.

After digging out the internal organs, tear off the membrane inside the abdomen and throw them into boiling water to wash.

Su Chen watched with gusto.

'A good chef does more than just cook. '

'You also need to be able to handle a variety of ingredients. '

Jiang Wusheng's method of handling ducks left Su Chen with a very deep feeling.

With this kind of technique, even in a slaughterhouse, those people might not be as delicate as Jiang Wusheng.

With almost no waste, all the duck bones were taken out. Similarly, Jiang Wensheng on the other side also used this method to deal with wild ducks and pigeons.

The two brothers cook together very quickly.

The ducks and pigeons were washed together in the boiling water pot, and the next step was to make them.

Just watch Jiang Wusheng put the pigeon into the duck's belly from the duck's bone opening, then put in the mushrooms and ham slices, and then put the pregnant wild duck into the duck's belly, then put the mushrooms and ham, and finally Place the duck in a pot of boiling water and continue cleaning.

This dish is a casserole type dish.

Clean the set duck, put a bamboo mat in the casserole with the duck breast side down, pour in ginger, green onion, dough powder and cooking wine, then fill it with water and it's done.

Jiang Wusheng put the three sets of duck casseroles on a high fire to boil the water in them, then turned the high heat to a low heat and said, "Okay, just wait and eat!"

He also set an alarm clock for one and a half hours, "When the time comes, I'll cook the last time and it's done."

Su Chen nodded silently.

This dish is even a dish with relatively high quality ingredients.

Since the Jiang brothers came with live animals, it means that the ducks and pigeons are definitely good things that have been carefully selected.

'Eat more then! '

The taste of this kind of dish that uses ingredients is almost the taste of the ingredients themselves, without much change.

Now that the Jiang brothers' dishes have been prepared, except for Lu Yongliang, tonight's dishes are basically ready.

In the end, when the three sets of duck are almost ready, the others come to the kitchen to prepare all the dishes together and that's it!
Su Chen looked at the time.

It was still a little more than two hours before the two of them had their meal.

The beef slices just now have been cooked and are being steamed in the steamer. The other ingredients are basically ready and can be started when people arrive.

"Come on, let's go out and rest for a while. It's still early for dinner."

"Let's go, let me wash my hands first." Jiang Wusheng and Jiang Wensheng washed their hands and took off the chef's clothes that were still stained with blood.

The two followed Su Chen and came to the lounge.

Others did not come to join in the fun, including Lao Qi and Zhang Lao Er, who also stayed in the kitchen to clean up the mess.

"Xiao Su, why do you suddenly think of organizing a dinner for everyone?" Cui Yu sipped the tea in the lounge.

Su Chen sat down next to Lu Yongliang, "We haven't seen each other for a long time, so naturally we want to get together."

Until now, Su Chen's words were still so firm and he didn't mention anything about the fact that the presidents of the two provinces of Sichuan and Hunan were coming to have dinner.

"If you ask me, my fish must be the most delicious in today's dinner. Just wait for me to show you my skills later!" Lu Yongliang's face was red, and he was obviously more energetic than the previous few days.

Every time he encounters such lively things, the old man always glows.

"Not necessarily! The two brothers have been studying the three sets of duck dish for a long time. Slow stewing for an hour and a half can not only fully release the flavors of the three ingredients, but also the tender duck fat will soak into the meat of the wild duck and pigeon, ensuring that it is ready for cooking. For a moment, you guys will eat without making a sound!" Jiang Wusheng said proudly.

It was obvious that he was confident in his dish.

After all, three sets of duck are now very rare in restaurants on the market.

Let’s talk about ingredients. It’s normal for a whole duck to cost a hundred yuan in a restaurant. Wild duck is a little more expensive, let alone pigeons.
Just these three authentic ingredients cost three or four hundred dollars.

In addition, the restaurant also has to make money, so the price of this dish will run into the hundreds. Most people cannot afford it. Even if they can afford it, the restaurant still finds it troublesome to make it!

Cui Yufen sneered at the words of these two people and took a sip of black tea, "None of you have ever eaten double-explosion chrysanthemums?"

Everyone looked at each other.

It seems that I have never eaten this dish before.

Jiang Wusheng studied in restaurants since he was a child. Later, he gave the restaurant to his younger brother and started to play in the museum.

Jiang Wensheng is pretty much the same. He has been busy working in his own restaurant for most of these years and has no time to play outside.

The two of them really don't know much about this pair of anus.

"I've heard of it, but I've never eaten it." Lu Yongliang said, "The ingredients used in this Double Explosive Chrysanthemum are pretty good, but the cooking techniques are very demanding and ordinary people can't make it."

Cui Yufen nodded with satisfaction, "You'll find out later. By the way, what dishes did Xiao Su prepare today?"

Su Chen smiled slightly, "Everyone is cooking, so I just prepared a staple dish, crystal shrimp cakes."

Several people automatically ignored the first two words and only heard the last two words.

Shrimp cakes?

That's a bit underwhelming indeed.

Cui Yufen was slightly disappointed, but she didn't say anything. She thought tonight was going to be a fight between dragons and tigers for dinner. Since Su Chen only prepared an ordinary shrimp cake, she was definitely going to win.

Jiang Wusheng said at the right time, "The shrimp cakes are good and can fill you up. We have indeed ignored the issue of staple food, haha!"

After finishing speaking, seeing that no one was smiling, Jiang Wusheng put away his smile in embarrassment.

I thought these people were too uncooperative.
Afterwards, Su Chen chatted with everyone for a while, especially about the home-cooked food on the third floor.

Since these people broke up, they have not been to the opening on the third floor. This time, they must let everyone taste the home-cooked food here.

Although those dishes are all home-cooked stir-fried dishes, they generally cost between 20 yuan and 60 yuan in restaurants.

But precisely because they are home-cooked stir-fries, they come from all over the country and can be found in almost every cuisine.

After chatting until about five o'clock, Su Chen looked at his phone.

"Now, that's it. I still have an order to make tonight. Customers will be dining at six o'clock. You guys sit down first and I'll go make the order first."

Seeing Su Chen stand up, the Jiang brothers stood up immediately. Jiang Wusheng rubbed his hands with a slightly excited expression, "Fifth brother is cooking. You have to watch and learn everything you say. Is that convenient?"

"Of course it's convenient." Su Chen didn't hesitate.

"I'll go too! Just watching Lao Wu prepare the ingredients these days makes me feel itchy in my heart."

Cui Yufen saw this and stood up with everyone, "Since everyone is going to watch Lao Wu cooking, I will go and watch too."

Lu Yongliang glanced at her out of the corner of his eye, quite disdainfully. He just couldn't stand Cui Yufen's point of view. He always held back when he spoke and did things, couldn't he be more open and generous?
But he didn't dare to say that.

The group of people followed Su Chen to the kitchen. The hygiene here had been kept clean under the leadership of Lao Qi and Zhang Lao Er.

Only the ingredients of the masters on the operating table have not been touched at all.

"How about we all come together? Anyway, the tools here are enough." Su Chen saw everyone standing on both sides and opposite of him, and the inexplicable pressure suddenly came.

Being watched by a bunch of state banquet masters cooking, everyone has to be a bit clever!
"There's no rush, you do it first. Let's work together when you're done. Then we can have a good meal in a down-to-earth manner." Cui Yufen answered for the others.

Su Chen had no choice but to nod.

Take a deep breath and focus all your energy and attention on the ingredients and tools in front of you.

I have to say that the magic patch is very effective.

If it didn't affect his appearance, Su Chen would have wanted to stick this thing on the bridge of his nose all day long.

It feels like cheating!

The ears are clear, the brain is bright, and the eyes are anxious. The level of perception of the five senses is almost magnified several times. This feeling is simply not good.

The first dish to make now is the most difficult Dengying beef!

Because the beef slices have gone through the process of drying and kang, they are very easy to store after being made. They can be stored for a week in the summer, and even for a month and a half in the winter without deterioration.

So this dish is good as a snack most of the time.

But when you eat it when it has just been fried and cooled, the taste is at its best, which is very wonderful.

The steamed beef slices reabsorbed the water. Just watch Su Chen take it out of the pot, add rapeseed oil to the pot, and add the old ginger after it is cooked.

That is to say, after adding the old ginger, he immediately moved the pot aside and waited for the vegetable oil in the pot to cool down. At the same time, he could continue to fry the flavor of the old ginger into the oil.

Lu Yongliang and the Jiang brothers looked at each other.

Regarding this step, the three of them were quite puzzled, but they did not say anything.

According to their understanding of cooking, if you want to use oil in which old ginger has been fried, just fry the ginger slices until golden brown, take them out and discard them.

Just waiting for the oil in the pot to cool down, the old ginger will indeed not be fried. Is it necessary to waste so much time just for a piece of ginger?
This is something the three of them can't quite understand.

It's just that in this situation, whoever speaks first loses, so the three of them were speechless and just continued to watch Su Chen's movements quietly.

At this time, everyone had returned from outside after finishing their work. It was a once-in-a-lifetime opportunity to watch Boss Su cook!
It's a great experience every time!
To everyone's surprise, Su Chen put the pot aside and stopped caring about it.

Then he started to take out other ingredients.

"What is Xiao Su going to do?" Cui Yufen couldn't help but be curious and turned to ask Lu Yongliang.

"I don't know either. It looks like some kind of pastry?"

Mrs. Jiang also wanted to make a guess, but after seeing the ingredients prepared by Su Chen, the two of them were a little unsure.

First, Su Chen beat a bowl of egg whites and prepared dry starch and wet starch.

Judging from these three ingredients, it does feel like making some kind of pastry.

But soon.

Su Chen took out the chicken breast again, and Brother Fang Chang's pork belly, which was the processed fat sandwich.

Even Lu Yongliang praised him for not feeling a few pieces of fat.

When Su Chen took out the walnut kernels from the refrigerator, everyone frowned.

Why do I feel like these things don’t match up so well?
Every ingredient can indeed make a good dish, but if you mix and match these ingredients, you really can't imagine what it will be, especially since Su Chen has a pot of hot oil hanging on his hand, which makes everyone even more excited. I'm confused.

Carlsen in the corner has now changed his strategy.

While Su Chen was cooking, he silently held a small notebook and kept writing and drawing in it. He must have recorded all of Su Chen's steps!

The walnut kernels Su Chen brought out at the end were not the kind of thing bought directly from the supermarket.

They are walnut kernels that have been soaked in boiling water, peeled off and then fried!
Su Chen used a knife to chop these walnut kernels into particles the size of mung beans, thus completing the first ingredient.

Immediately afterwards, the chicken breast with the tendons removed and the fat meat sandwiched with pork belly are all chopped into minced meat.

Put the chicken mince into a basin and dissolve it with a little water, then add the pork mince and stir evenly.

"This is probably to make some kind of pastry. I can tell that it is somewhat similar to the fish cakes in Hubei Province." Lu Yongliang saw something at this time.

Cui Yufen glared at him, "I feel like we are making meatballs. Isn't this the step to making meatballs? Right Xiao Su?"

The two bosses were secretly competing with each other. The Jiang brothers were trembling on the sidelines, and no one dared to say a word.

Su Chen lowered his head to do his own thing and said, "We'll find out later."

Stir the minced chicken and pork, then add the egg white.

Then add Shaoxing wine, refined salt, water, wet starch, and continue stirring.

At this time, Wang Peixin seemed to have discovered a new world, and his eyes widened with excitement, "Isn't this grits? I loved eating this food so much when I was a kid!"

Grits, a famous food in Linyi, Shandong Province.

Perhaps only the locals know this best. Outsiders can understand glutinous rice as: porridge.

It is a kind of food made from chicken, beef or mutton, wheat kernel flour and various other condiments. It tastes pretty good.

Outsiders only know Linyi fried chicken, but they don’t know that when they get up in the morning, if they can go to a steaming rice dumpling shop and eat a bowl of steaming rice dumplings, that would be a top-notch enjoyment!
Hearing Wang Peixin's words, Su Chen finally stopped what he was doing.

He had to correct this mistake.

"This is not rice dumplings, this is rice dumplings."

Several people were stunned, because when Su Chen said this, he said two sounds.

You know, the word "糁" is particularly interesting.

There are two pronunciations in the dictionary, one is san and the other is shen, but in Linyi, they call this famous food: sa.

In fact, it’s all written in one word.

Su Chen said, "It's just a state of being stirred into chicken grits, not what you said."

Wang Peixin touched his head and smiled awkwardly.

His grandma's uneducated truth was exposed again!

After Su Chen finished speaking, he lowered his head and continued to make. After stirring the chicken grits, he added the chopped walnuts and finally chose a small square porcelain plate.

Apply a layer of oil to the bottom of the plate, pour the mixed chicken grits on top, and slowly spread it with the side of a knife while pouring.

Spread these chicken grits, which look like liquid but are actually not very liquid, into a square that is four-quarters high, and then put it into the steamer.

In front of the console, set an alarm for ten minutes.

In this way, the peach crispy chicken cake was more than half done. Taking advantage of the steamer, Su Chen put his hand on the oil pan next to him to test it out.

Hmm. The temperature is still a bit too high.

After Su Chen had an epiphany about Dengying Beef in the practice room, he thought of the secret of how to make beef slices not oily but still translucent.

That’s the oil temperature!
It is absolutely not possible to keep the oil temperature at a certain temperature during the frying process, but to allow the beef slices to mature as the oil temperature changes from low to high.

This is the real secret!

Just a quick test showed that the oil temperature was still too high.

Ignoring the pot of oil, Su Chen took out a set of black cuttlefish from the fish tank that was transported back overnight.

Sweet and sour Dongpo cuttlefish, this dish is uncomfortable.

Even if it chooses the most authentic cuttlefish from Leshan, it is still an A-level dish at best.

This confirms what Su Chen said at that time.

'People in ancient times never had good food! '

What they thought was delicious in that era is simply mediocre in modern times. It’s just that generations of chefs have preserved these dishes and included them in famous recipes.

This is outrageous!

'With Lao Lu's method, there is nothing wrong with this sweet and sour cuttlefish! '

With two snaps, the cuttlefish was knocked unconscious.

All of a sudden.

Su Chen transformed into a ruthless fish-killing machine!
(End of this chapter)