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

Chapter 199 He is so fierce!
Hanjiagou, village entrance.

Zhang Jiayi picked up the Red Bull on the armrest and took a sip, "I admire myself, how did you do it?"

More than a thousand kilometers away, according to the original plan they would not arrive until the afternoon.

She was supposed to go to a nearby service area to rest at night. Later, Zhang Jiayi felt not sleepy and simply dragged the others into the car.

After running all night, they actually arrived at the location sent by Liu Shengnan several hours in advance!
"So we arrived early without notifying anyone. Where can we find Sister Sheng's in-laws now?" He Shuting asked.

Ling Shuyu stood by the car and looked at the village. After a moment, he pointed in a direction and said, "There."

"Why?" As soon as Zhang Li said this, she saw a group of people trotting away in the direction Ling Shuyu was pointing.

"When it comes to getting married, there must be a lot of people. It's the right direction."

Immediately, several people got into the car again.

The people in this car were: Zhang Jiayi, Ling Shuyu, Zhang Li, and He Shuting.

Liu Abao and Bai Xiaobo drove another car. They were so sleepy at night that they slept in the service area. It was estimated that they would not arrive until the afternoon.

The four girls drove the Raptor toward the crowd.

If Su Chen saw it, he would be very surprised.

I asked you to drive one with better off-road performance, and you drove me a Raptor?

Okay, okay, you have money, right?
The car gradually drove towards a crowded place, and the four girls were still chatting.

"What do you think the boss is doing now? He should be busy processing various ingredients, right?" Zhang Li blinked and imagined.

He Shuting sighed, "I told Brother Abao not to rest. How can the boss be so busy now? Let's go and help."

Ling Shuyu rarely talked too much, "Yes, no matter what, this is not only the boss's matter, but also Liu Shengnan's matter. We should help."

The car stopped in front of the red gate, and the raptor exuding the scent of a beast attracted several young and old men at the gate to cast curious and envious glances.

Zhang Jiayi slammed the car door, jumped out of the car, and was the first to get through the door.

This is right, there is a happy word on the door.

Others followed closely, but just as the three girls were about to enter, Zhang Jiayi suddenly withdrew.

Shaking his head, "No, no! It must be opened in a wrong way."

"What's wrong?" Ling Shuyu asked.

"I'll go in again." Zhang Jiayi took a deep breath and mustered up the courage to enter the door again.

"Squeak! Squeak! Squeak~~~"

The screams caused the girls to swarm in and look curiously.

"F*ck!" Zhang Li cursed, "What is that!"

"Have you never seen a pig being killed?" Ling Shuyu said calmly.

He Shuting swallowed her saliva, "So, boss! Boss, why did you go to kill the pig!!!"

Su Chen heard a familiar voice calling him.

The big black pig, nearly 400 kilograms, was lying on its back and rolling its eyes. Su Chen just bent one leg under him, and the pig couldn't move at all!
Even so, this does not stop holding the butcher's knife in his hand.

puff!

The effect of [Precision Strike] came into play, the butcher knife was accurately inserted into the throat, and then moved inward, it entered the heart smoothly.

The eldest cousin on the side brought the basin at the right time, and the fresh blood flowed out along the knife edge, with almost no splash on the pig.

Gradually, the black pig lost its breath and could no longer move, and the blood in its neck began to decrease.

The men nearby suddenly burst into cheers.

"Awesome! Isn't this guy too fierce? He can kill pigs by himself!"

"Oh my God, this is so powerful. One person can suppress the whole pig and it can't move. Who is the animal?"

"Fierce! Too fierce!"

"Wearing a suit to kill pigs, you are really awesome! If you go to the slaughterhouse, how much can you earn 10,000 yuan a month?"

Seeing that the blood was almost completely drained, Su Chen breathed a sigh of relief and stood up, "Okay, I'll leave the rest to you."

I am not very good at hair removal or anything like that.

The eldest cousin made a hole near the pig's trotters, inserted something unknown, put his mouth close to it and started blowing air.

Su Chen washed his hands and looked at his suit. His pants were a little dirty, but they were fine.

Just like that, I wiped my hands on my pants and walked to the door, "Can't you come only in the afternoon?"

The four girls have been extremely shocked by the scene just now, and they haven't come out yet.

Kill the pig!
The boss who kills pigs in a suit!

Is this still the cheerful, sunny and handsome boy?
Zhang Li whispered, "Boss, if you do this, I may not be able to help you."

Su Chen laughed out loud, "I don't need your help. Are you tired? You guys rest first, and I'll continue working."

Zhang Jiayi stretched herself out and said, "I'm really tired after driving all night, so I need to take a nap."

Liu Shengnan had already noticed it and took Zhang Jiayi's arm, "Let's go, everything is done inside. You can get on the kang and sleep for a while."

"Kang?" Zhang Jiayi was obviously a little excited, "Let's go!"

The other girls said that they were not sleepy after sleeping all the way and wanted to stay in the yard to help Su Chen work.

Of course, the premise is that pigs cannot be killed!
At this moment, Su Chen had already killed two pigs, not to mention that he actually felt a bit satisfied.

"The meat is stewed over there. I'm going to put some condiments and dipping dishes on it later. You guys can do whatever you want."

Su Chen looked at his watch and saw that it had only been stewing for less than an hour.

Han Cheng kept adding firewood in front of the earthen stove, keeping it simmering for at least three hours on medium to low heat.

Nothing can be done while the stove is occupied.

Su Chen simply took the girls back to the house. Zhang Jiayi had already taken off her shoes and was lying on the kang with her arms and legs spread out.

"Hey, it's quite comfortable! Even people outside can see me. Isn't it unsightly?"

"Just close the curtains." Su Chen reminded.

"That's right." Zhang Jiayi stuck her buttocks out and closed the curtains, returned to her posture of lying on her back, and fell asleep after a while.

Ling Shuyu came back from outside at this time, "Now, change your clothes, you are already dirty."

"Huh?" Su Chen looked at the clean suit and then at Ling Shuyu.

"Don't look at me. Aunt Fang asked me to take it with me. She said she saw the clothes in your closet when she was cleaning and didn't have time to take them with her."

"Okay." Su Chen changed rooms and started changing clothes.

Outside the yard.

The eldest cousin and a group of gentlemen were busy removing the hair from the black pig, and saw Su Chen taking off his clothes from the window.

"Tsk, no wonder I'm the boss. Look, there are so many beauties rushing to catch up with me, and they started taking off their clothes just this morning."

In the countryside, it is inevitable for the gentlemen to talk about this while working.

The uncle was smoking a cigarette and said, "This guy has very good physical strength. He can crush a pig to death. He really doesn't have the physical strength that a human should have. I guess he won't be able to have one wife in the future."

"It's definitely not enough. Don't you see the curtains are closed over there? He's such a tough guy!"

The movements of several gentlemen's hands were slightly slower, and they all cast envious looks.

However, their eyes were quickly attracted by something else.

After a while, the eldest cousin sniffed and asked, "What does it smell like? Is it the smell of the stewed meat over there?"

"It seems like it? Go over and have a look."

Several people ran to the earthen stove, and the smell of meat became stronger and stronger.

"Han Cheng, what's stewed here? Why does it taste so fragrant?"

Han Cheng answered honestly, "Pig knuckles and pig trotters."

"It can't be so fragrant. Let me see what's in it." The eldest cousin directly opened the lid of a pot.

Everyone looked at it and saw that there was really only pork and pig's trotters inside, as well as two small bags wrapped in gauze.

"There's just some green onion and ginger, and the other one is mung beans." Han Cheng said.

The eldest cousin sniffed hard and said, "Oh my god, how can mung beans and pork ribs be so fragrant? What kind of combination do they have?"

Although I don’t understand it, the sense of smell can’t lie.

Immediately, the eldest cousin put the lid back on the pot, looked at the relatives next to him, and walked out of the yard with his cell phone.

"Hey, wife, isn't my cousin getting married tomorrow? Well, please give your child a leave and come back to the village."

"Are you crazy?" My wife's irritable voice came from the phone. "My baby is doing well in school. Do you want to take a day off?" "Listen to me." The eldest cousin smelled the smell in the air again. , "The boss of the company where my cousin-in-law works is in charge of cooking. This boss has something on his side, and the food he makes must be delicious. No matter what you say, just come back with your child. It must be right."

"A big banquet can be delicious. Dududu."

The eldest cousin lit a cigarette.

Damn, mung beans and elbows?

Inside, Su Chen rested for a while after changing his clothes. Seeing that it was almost time, he led the girls out of the room.

The appearance of a handsome guy in a suit and a pretty girl always attracts the attention of the villagers.

Su Chen is used to it, but obviously the girls are not used to it yet.

"Okay, let's start preparing the dishes. I'll do the elbows. Shu Yu, take my notebook and lead everyone to prepare other ingredients according to the records above."

"it is good."

Ling Shuyu took He Shuting and Zhang Li to the operating table and started rolling up their sleeves to prepare ingredients.

Don't forget, Ling Shuyu also had a dream to become a chef like Su Chen, but later he was frustrated by a simple recipe.

But it is still possible to handle the ingredients.

For example, the first dish Su Chen gave her was stew in a big pot.

This dish is known as "the most popular dish at the banquet" in Jingzhou, including when Su Chen cooked Jingzhou cuisine for the Jiang brothers for the first time.

That dish is called "Dark Meat Stew", which is somewhat similar to the big pot stew, except that the selection of ingredients and cooking methods have changed slightly, but the overall taste is the same.

There are thirty tables, and each table has a pot of vegetables. A big iron pot may not be enough to cook it, and the amount of ingredients required is incredible!

The three of them stood in front of the operating table in unison, each holding a kitchen knife. In front of them was a large pot of peeled potatoes that Han Cheng's mother had peeled and washed with her aunts.

A potato as big as a fist can only be cut into five or six pieces, which is very simple.

On Su Chen's side, he fished out all the pork elbows and used a kitchen knife to easily separate the elbow bones.

Then put it in a large aluminum basin to cool naturally.

While waiting for the pigs to cool down, the eldest cousin had almost finished processing the two pigs. If someone hadn't already been cutting them, Su Chen would have wanted to take a knife to dismantle them.

I got a piece of lean meat from the hind legs from my eldest cousin. I cut it into small cubes and started chopping it on the cutting board.

Chop the lean meat into minced meat, and the original soup in the pot has almost settled.

"Someone comes." Su Chen shouted.

This bricked iron pot is really not good, especially when you want to pour the soup in the pot.

Han Cheng stood up suddenly, "Brother Chen, what are you doing?"

Su Chen found a stainless steel bucket and covered it with gauze. "Strain the soup in the pot through this gauze."

Han Cheng responded, still wondering, why did he spend all day scooping water out of the pot?

In this season, the ingredients cool down very quickly.

Su Chen took out the cooled pork knuckles one by one and cut them on the cutting board.

This is also very particular.

Press the pork knuckle with your left hand and cut slowly with your right hand. Cut the pork knuckle into slices one and a half inches long, eight inches wide and one and a half inches thick.

After cutting one piece, use a kitchen knife to place the elbow meat slices into the stainless steel basin at one time while taking advantage of the bottom. After being placed in the basin, the shape of the entire elbow remains unchanged.

Put all thirty elbows into the basin and then put them into the steamer.

Fortunately, there are quite a lot of steamers at home. Northeastern people always like to make a lot of endless food during the Chinese New Year, so this thing is quite big.

In addition to the ones owned by the family, there are also those borrowed from other villagers’ homes.

Two layers of steamers were stacked directly on four large iron pots, a total of eight steamers! Sliced ​​elbow meat is placed inside.

"Han Cheng?" Su Chen said, "Add more heat. Just keep it steaming over medium heat for an hour."

Han Cheng, who had just filtered the original soup, had no time to rest and immediately went to grab firewood again.

Freeing up a pot on the stove, Su Chen poured the filtered original soup into the pot and brought it to a boil, then added some water and the minced lean meat.

While skimming off the cooking foam, add refined salt and MSG to the soup.

"Brother Chen, will this dish taste too bland?" Han Cheng asked.

From the beginning to now, this is the first time that Su Chen has added condiments to the dishes, which are only salt and MSG.

Su Chen saw that no foam continued to rise, "You'll know after eating it."

Han Cheng: Why do you feel like this scene happened?

Seeing that he was busy adding fuel to the fire, Su Chen used a large spoon to filter the soup in the pot through gauze.

The function of the minced meat is to further rinse out the impurities in the soup, and the original soup after filtering becomes very clear!
"It's a pity that the tools are limited, otherwise I would really have to make a big vat of clear soup."

Nowadays, many dishes are a bit makeshift, so Su Chen can only try to make them as less makeshift as possible.

After one hour.

Su Chen opened the lid of a pot and took a look. After the second cooking, the elbow meat in the pot had been steamed until it was extremely soft.

With just a touch of the chopsticks, you can insert it into the meat. Just by looking at it, you can tell that this thing is definitely soft, fragrant and glutinous, fat but not greasy!

All the fat has been boiled out and steamed out!

Su Chen directly stretched out his hand to pick it up. Each time he brought out a basin, he scooped a spoonful of filtered soup into it, just enough to cover the elbow meat inside.

After all thirty pots of meat were ladled with soup, I felt relieved.

"Okay, seal these small pots with plastic wrap and take them to a cool place."

Han Cheng rubbed his head and looked at the pots and bowls.

It's a clear soup base with a few pieces of elbow meat soaked in it.

And this elbow meat is even the most natural color of white meat and red meat, without even a little bit of other colors.

'Can this taste good? '

Even though it smelled really good just now, he still had this doubt.

After all, meat needs to be dipped in some sauce to make it taste delicious. With such a pure and natural meat color, it really doesn’t look very appetizing!

Due to Su Chen's identity, Han Cheng couldn't say anything.

I had no choice but to follow the instructions, seal all the pots with plastic wrap, and then ask my mother and aunts to carry the small pots and put them in the cool south room.

"Mung beans are enough to freeze your elbows. You have to hurry up." Su Chen saw that it was already noon and couldn't help but feel a sense of urgency.

"This earth stove can't be used like this. It needs to be redistributed."

When making elbows just now, five pots were occupied at once, which directly caused Su Chen to have no choice but to wait for four or five hours.

I still don’t have enough experience in making a banquet!
After thinking about it again for a moment.

Su Chen found the beef that Ling Shuyu had marinated an hour ago.

After thawing the beef, Su Chen immediately soaked it in water. It was not until an hour ago that Ling Shuyu took it out and put it in a basin to start marinating.

The pickling method is also very simple.

According to the proportions in Su Chen's notebook, Ling Shuyu added soy sauce, cinnamon powder and soybean paste to the basin.

Originally, according to Su Chen's wishes, the soy sauce beef had to be marinated for at least 24 hours.

Why does the sauced beef made at home taste ordinary?
This step is just missing!

The whole piece of beef was braised in the braised gravy. Although it had all the flavors it should have after it was cooked, it was just missing something.

Ordinary people can't tell what's missing from their food, but those who are truly knowledgeable will know.

The base is missing!

There is not enough time now. In order to marinate it better, Su Chen can only add salt to catalyze the process. The effect is definitely not as good as refrigeration and slow marinating, but looking at the quality now, it is still OK.

The color of the meat is gone and it has almost turned into a sauce color.

Su Chen took out the large pieces of beef wrapped in soybean paste and cinnamon powder, put them in a large bucket and began to wash them with water.

"This dish will definitely become the highlight of the banquet!"

According to ordinary thinking, the soy beef in the cold dish can be eaten casually at a banquet.

But Su Chen was confident that the sauced beef he made was definitely something they had never tasted before!
Is it possible to make soy beef in two processes of marinating and marinating? Wouldn’t it be delicious?

Wash the beef cubes and set aside.

Su Chen brought dozens of small stainless steel basins and began to mix the various spices he had assigned.

(End of this chapter)