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

Chapter 187 The guests have arrived and Zhang Li serves the food!
Fifteen seconds.

Now Su Chen only needs fifteen seconds to process a live fish.

Smooth movements, fast and accurate knife skills, every step is not redundant, every step is so natural.

"It's amazing. The boss's skill in killing fish is simply amazing!" Liu Abao watched it countless times.

But every time I see Su Chen killing fish, I can't help but scream, it's so smooth and comfortable!
If you have this skill, what kind of company can you start?
Wouldn’t it be nice to go to RT-Mart to kill fish?

Um. It seems that killing fish is not as profitable as starting a company?
Abao put away those messy thoughts, and in the blink of an eye, Su Chen had even finished changing the knife.

The long cuttlefish has many slits cut diagonally on the side.

Su Chen continued to refrigerate the sliced ​​cuttlefish, and then looked at the time. There were still ten minutes left until the guests' dining time! ! !
After ten minutes of cooling, the hot oil in the pot had completely cooled down. Put the pot back on the stove and turn on the heat.

Just medium heat.

Su Chen kept his palms above the oil surface, feeling the temperature transmitted from the air.

"So this is how he controls the heat?" Cui Yufen frowned, feeling both outrageous and unbelievable.

Regarding the control of the heat, experienced chefs like them have always had experience, and they can know what the heat is like through observation.

If you encounter some dishes that require very precise heat control, just use the thermometer.

Su Chen's way of feeling the oil temperature with his hands clearly belongs to the latter category, but can feeling it with his hands from a distance be more accurate than a thermometer?
Hearing his words, Liu Abao smacked his lips a few times, "This is already cooking very seriously. If it were just ordinary dishes, the boss wouldn't even bother to look at these things."

'That's it now. '

Through the dual effects of the magic sticker and the white jade hand, Su Chen's right hand can feel that the current oil temperature is the temperature he wants!

Put all the beef slices into the pot.

After putting it into the pot, I immediately started to push it gently with a spatula, and at the same time, I was still concentrating on observing the changes of the beef slices!

Until the small bubbles on the edge of the beef slices began to decrease slightly, Su Chen noticed that the meat slices began to become a little more translucent while nudging.

'Perfect! '

For the dish of Dengying Beef, the details in the front are more important than the subsequent cooking and seasoning.

Unlike other dishes where you take the ingredients out of the pot directly, you hold the pot handle with your left hand and pour the hot oil in the pot into the oil basin on the table.

Only 10% of the base oil is left in the pot. At this time, pour the glutinous rice wine juice into it very quickly.

The steam suddenly surged, and Su Chen stood in the strong smell of alcohol and began to frantically sprinkle various condiments into it!
Not spicy paprika!

A slight hint of Sichuan peppercorns!

A little sugar and Ajinomoto, and finally a little allspice.

As soon as the condiments are put into the pot, start stir-frying. While the oil in the pot is still warm, mix the condiments very quickly.

After stir-frying several times, the condiments mixed with the base oil spread almost evenly on the surface of the meat slices.

Gently pick out the pieces of meat with chopsticks and place them on a large stainless steel plate.

"Dengying beef." Su Chen said habitually.

It takes more than ten minutes for the meat slices to cool down completely, which coincides with the time when guests come to dine.

In order to achieve the best eating experience of dishes, temperature control must be as subtle as possible.

Even if this thing is stored for several days, it will still taste delicious, but after all, it is still a few levels worse than the one that has just been cooled down.

The alarm clock that was steaming chicken grits over there had already sounded, and Su Chen took advantage of the previous pause to turn off the fire.

After another ten minutes of steaming, the chicken grits had completely turned into a solid state, looking like a piece of rice cake.

Cut the steamed chicken grits into strips one inch long and four quarters wide, and coat them evenly with dry starch.

Looking at the time, it was only a few minutes until the guests' dining time.

Now, it’s time to cook it!

Set the chicken grits coated in dry starch aside for later use, then heat up an iron pot.

Quickly cut a fresh cucumber into thin strips, then pour sugar, vinegar, sesame oil and refined salt into the bowl.

"What is this?" Jiang Wusheng finally couldn't help it when he saw Su Chen pouring the sauce in the bowl over the cucumber shreds.

No one else said anything. Liu Abao really knew about this, so he was the only one who spoke, "This is called sweet and sour lettuce. It is also a kind of sweet and sour lettuce, which is more common in Sichuan cuisine."

"Lettuce actually refers to seasonal vegetables. This sweet and sour sauce does not require frying. Although it tastes sweet and sour, it is very dry. It is even more refreshing when paired with cucumber shreds."

To put it bluntly, sweet and sour lettuce is mostly just a dipping sauce. When paired with some seasonal vegetables, it will taste more refreshing.

Sweet and sour lettuce is also ready.

Su Chen continued to look at the time. If nothing else happened, the guests would have arrived!
It's just that almost everyone who came to the delicious food gathered in the kitchen to watch the cooking, and Zhang Laoer and Lao Qiwei were busy making home-cooked dishes on the third floor.

What they didn't know was that as early as ten minutes ago, three people took the elevator and went directly to the nineteenth floor.

Elevator entrance.

A middle-aged man about forty years old was holding something almost the same as Liu Abao’s device in his hand. The camera of his mobile phone was facing the photos on the wall!

"People who are looking for fame and reputation, haha." Wang Zhijun pointed to the photo above, "Which kind of place would hang such a photo in the most conspicuous position? Isn't it just those places where their own strength is not very good, they can only rely on these accidents Get the photos to show off your strength.”

Liu Guochu stood next to him and nodded silently, "Yes, this is just like some people who take photos with celebrities and hang them at home. Sometimes they even brag about their good relationship with the celebrities. Isn't this a joke?"

As a junior, Zhang Jun was only responsible for the live broadcast on his mobile phone. He didn't dare to say anything nonsense. He just followed his master's instructions and occasionally commented on the comments that made the fans in his live broadcast room more noisy.

At this time, seeing the almost explosive barrage in the live broadcast room, Zhang Jun felt a little embarrassed, but he still said cautiously, "Master, the viewers in the live broadcast room are asking, how do you explain the photo of the world champion?"

Wang Zhijun smiled contemptuously at the camera.

He came today to suppress the arrogance of these young people who are currently engaged in traffic and playing on the Internet.

Cooking relies on skills, what's the use of always doing this kind of gimmick?

He, Wang Zhijun, has been peeling potatoes and cutting wooden blocks with his master in the kitchen since he was thirteen years old. How can he still be inferior to these young boys?
Wang Zhijun said leisurely, "There are all kinds of competitions now, and our Sichuan Association often holds some competitions. Of course, the gold content of the championship is there, but according to what I heard, this boss used Bobo in the finals. The chicken won the championship?”

"Haha, it's true. Our Sichuan cuisine does have the weight to win the championship. But if we can win the championship with Bobo Chicken, is there any value in it?"

"I believe the audience and fans at the scene all know that Sichuan cuisine is not only spicy dishes, but also has many non-spicy dishes."

Although Wang Zhijun's answer was not a direct response, it was still considered an insinuation.

You, the world champion, have no gold content at all.

For champions like this, as long as our association wants it, we can wholesale dozens or hundreds of them at any time. What's there to show off?
And let’s look at the dish when we won the championship. It was just a snack called Bobo Chicken?

Isn’t this ridiculous and embarrassing to the whole world?

Indeed, in the eyes of orthodox national associations, these competitions are indeed a bit on the table. Chefs including Carlson who have served as chefs in Michelin three-star restaurants generally rarely participate in competitions.

Say it.

Wang Zhijun walked ahead and entered the place where he was about to eat.

After seeing several desks at a glance, Wang Zhijun smiled.

"It is said that there have been a lot of sky-high price orders here. Many network anchors and even some relatively famous anchors queued up to come here and couldn't even get a meal. But this environment"

Liu Guochu, who was behind him, nodded and took over, "Indeed. I won't talk about the chef, but this Boss Su is not only a chef, but also the owner of a restaurant. As a restaurant owner, he is responsible for the customers. Provide a good The dining environment is what a restaurant should do, but this environment is indeed a bit irresponsible."

The two of them were chatting happily, but Liu Jun, who was in charge of the live broadcast, was now dumbfounded.

He was able to see the barrage in the live broadcast room immediately.

"How can you criticize without knowing anything? I was lucky enough to go there last time when Boss Su set up a stall. Not to mention the environment, I would be happy even if I had to squat in the bathroom to eat the food cooked by Boss Su!"

"Everyone can make money upstairs together, but the bathroom is a bit exaggerated, right?"

"I suggest you two not to make any conclusions first. My family has been using the meat from the store recommended by Boss Su. The meat quality is really good."

"New fans probably don't know that these two are the presidents of the Sichuan and Hunan Provincial Catering Associations, and they have participated in the production of state banquets many times. If others don't understand, do you know better? Or is this Boss Su better? vegetable?"

"Boss Su really knows how to cook. I followed his video and learned how to cook a dish at home a few days ago. My wife was shocked at that time!"

There are two main arguments in the live broadcast room.

Old fans just blindly believe in the anchor and the anchor's master. After all, his status in the world is here. If he can become the president of a provincial catering association, doesn't he still know how to cook?
Another wave of people are the new viewers today. They have all seen Su Chen's video of making pastries on the Internet before, and many of them are even fans of the delicious Douyin account.

Now the two groups were so quarreling that Liu Jun didn't know what to do.

Then I had no choice but to say nothing.

Continuing to walk inside, Wang Zhijun looked around and felt that this place was more like an office and basically had nothing to do with a restaurant.

"Zhijun, what should we do now?"

Liu Guochu looked around, but he didn't see the person in charge of reception, and he couldn't find a table where he could eat.

Isn't this a joke?

"What should I do? Look for it. This kind of Internet celebrity restaurant is like this. They like to be mysterious. They never think about how to work hard on the dishes. They just think about how to attract other people's attention. Anyway, they can trick one after another."

After Wang Zhijun walked a few more steps, he saw a pair of frosted glass doors, "This looks a bit like a company canteen? Come on, let's go in and take a look."

Liu Guochu nodded, "Let's go."

The three of them were about to go in. The moment they opened the door,
"Huh?" Wang Zhijun suddenly stopped and sniffed hard, "By the way, it should be here. I seem to smell the smell of cooking."

"It does smell like fried food? I don't know what it is fried yet."

When you enter the door, you will see the large round dining table and a few rather simple partitions and screens.

After looking at all the places, Wang Zhijun pointed to a private room, "I think this is it. Let's go in and wait for a while. If the boss doesn't serve the food, we'll contact the product manager in charge of docking. .”

The three of them sat in the private room. They chose the same private room where Fang Chang was engaged.

This private room is neither big nor small, and can seat six or seven people. The small round table and simple decoration feel more in line with their temperament.

After sitting down, Liu Guochu chatted with netizens, while Wang Zhijun took out his mobile phone to call his friend who failed to cooperate, Feng Yaoyang! ! !

After making the call, Wang Zhijun glanced at the door, "Guochu, do you want to go to the bathroom?"

Liu Guochu hummed, "Go ahead and wash your hands and get ready for dinner."

Liu Jun said, "Then I'll go too."

The three of them got up again. When they came in, they only saw a bathroom in the office area, so they walked outside together.

At this moment, the kitchen was already very busy.

Seeing that it was only a few minutes before dinner time, Su Chen immediately used all his energy.

The vegetable oil you just used is still warm, so put it directly into a new iron pot and heat it until it is 60% hot.

Carefully put the sliced ​​chicken grits into the pan and fry them. As the bubbles on the surface of the chicken grits reduce, the long strips of chicken grits begin to turn light yellow, and the skin looks very crispy. a feeling of.

At this time, Su Chen took out all the long chicken cakes and placed a barcode on the plate.

Place the long plate on one side only, drizzle the chicken cake with some sesame oil, and place the small bowl of sweet and sour lettuce on the other end of the long plate.

The first dish is done!
The fished out Dengying beef has now completely cooled down. Carefully place the beef slices on a nice plate. These two dishes are done!
He took out the modified cuttlefish from the refrigerator and heated the oil directly over a strong fire according to the method Lu Yongliang taught him. First, he held the tail of the cuttlefish with his left hand.

Use a frying spoon to scoop up the oil, pour the oil in reverse direction toward the knife edge, until the knife edge is turned over and set, then put the fish belly against the edge of the pot and put it into the oil.

The passive effect of the white jade hand is fully displayed at this moment.

Although hot oil spots splashed on Su Chen's hands from time to time, they could not cause any harm to Su Chen.

In fact, the preliminary preparation of the dish of Sweet and Sour Dongpo Cuttlefish, including the process of frying the fish, is very low-tech.

Any average cook can do this step well.

What is really difficult is the subsequent seasoning step, which is also the essence of Sichuan cuisine. For Su Chen, he always believes that the reputation of this dish is greater than the dish itself, so Su Chen has made great improvements in the sweet and sour seasoning.

Leave 10% of the oil for frying the fish.

Swirl a spoonful of snow-white lard. After the lard melts slightly, immediately add onions, ginger, and chopped sesame oil beans.

The source of the mild spiciness of the sweet and sour cuttlefish is precisely this bit of douban. The spiciness is very light and remains in the front of the mouth. Su Chen discovered through repeated attempts that after a mouthful of fish was completely eaten, there was no spiciness in the mouth at all. Tasty.

You will only feel a slight spicy taste when chewing the fish. This taste is friendly to both those who like spicy food and those who do not like spicy food.

It is a very mild seasoning.

After the sesame oil bean paste is fried in the pot, the sweet and sour seasoning begins.

Pour a spoonful of milk soup into the pot to increase the mellow and delicious flavor of the soup.

This step was not included in the original recipe, but after repeated attempts, Su Chen found that just ordinary sweet and sour sauce could hardly compete with the taste of cuttlefish itself.

When you taste it, you will feel that the sweet and sour taste is slightly lighter, and the fish taste is stronger, so I decided to use the milk soup from Shandong cuisine.

The sugar and soy sauce are first mixed with wet starch in a bowl to form gravy. This step is also proven.

The soy sauce adds color and flavor, and if the sugar is cooked directly into the pot, the sweetness will feel like it blends with the fish.

This dish is different from other dishes because the soup is poured over it, so the sweet and sour taste is best separated from the ingredients themselves and fused in the mouth, then it tastes really wonderful.

After thickening the gravy and pouring it into the pot, it instantly merges with the boiling milk soup. If you look at it now, the sweet and sour sauce alone is already tempting enough.

It is not the traditional bright red sweet and sour sauce, but a slightly sauce-colored sweet and sour sauce. While it is boiling, quickly pour a circle of mature vinegar on the edge of the pot.

When the pot is steaming, just start the pot and pour the boiling sweet and sour sauce on the fish.

Cut the scallions soaked in water into thin strips, take them out and spread them flatly on the surface of the cuttlefish.

The third dish, done!
Su Chen took a breath and said, "I'm going to make the last two dishes. It's time for the guests to eat. Let's start cooking. Later we will eat ours and they will eat theirs."

Cui Yufen had seen Su Chen's perfect cooking skills, and now he was extremely excited.

"I think it can work. Let's start preparing the dishes too!"

The ingredients for her double-explosion of anal sex have been prepared for a long time, but only the last step is left.

Hearing this, Lu Yongliang also took out a mandarin fish from the fish tank and prepared to start his own production.

The three sets of ducks of the Jiang brothers have been stewed for a long time and have been kept warm on a low fire. Now that everyone has started, they also started to make the final seasoning.

Su Chen glanced at the people in the kitchen. Except for Zhang Lao Er and Lao Qi who were on the third floor, everyone else was here.

"Zhang Li, you will bring the food they cooked to the small private room later. We will eat there today."

According to Su Chen's plan, the guests would eat directly at the big table, while my brother and sister would eat in the small private room, where Fang Chang was engaged before.

Because this small private room was the first to be built and was very close to the big round table, you could clearly hear what was said outside.

If those two people come here with bad intentions, it will be very convenient for the elder brothers and sisters to help.

"Okay!" Zhang Li quickly agreed.

"See if the guests have arrived?"

Zhang Li ran to the door and took a look, "No one is there."

Su Chen muttered, thinking that these two old men were not punctual either?

But that's right, people don't come here to eat, they come here to cause trouble. Is it necessary to be punctual?
Simply put the two hot dishes in the insulated box for the time being.

Others also started on-site production.

Of course, the fastest ones are the Jiang brothers.

Half an hour ago, they had completed three sets of ducks. After turning over the ducks that had been stewed for an hour and a half, they took out the bamboo mats and put the excess mushrooms and ham into the casserole.

Slightly hot, it has been simmering for another half hour now.

Just add a little salt and take out all the green onions and ginger from the casserole, and the original dish of three sets of duck is ready!
"Uncle Jiang, I'm coming!"

Zhang Li hooked a casserole mat with her little finger and used tongs with her other hand to pick up the casserole.

There was still steam coming from the small hole in the pot lid.

He walked out of the kitchen and placed this dish on the table in the small private room.

Well, right in the middle of the table.

(End of this chapter)