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

Chapter 225 Zhang Maolin surrendered to the enemy!
Without the assistance of the cooking pot, Su Chen would not be able to do as he pleased when seasoning.

The people standing here are all the top chefs in the country, and Su Chen is not brave enough to use the God of Cooking suit in front of them.

During this time, Su Chen also had a new definition of the God of Cooking suit.

Rather than using this thing to show off in front of others, the attributes of this thing are more suitable for pleasing yourself.

For a person who loves food from the bottom of his heart, this is undoubtedly the best reward in the world. Su Chen only needs thirty minutes to get up every day to have an SS-level breakfast.

Only foodies know the value of this stuff!
Using ordinary pots and stoves for seasoning requires more precise control of the heat, which is not a problem for Su Chen at all.

Dig a spoonful of lard into the wok, wait until it melts, then add the same amount of vegetable oil, mix the two, turn on high heat and bring to a boil!
I caught a handful of Sichuan peppercorns and dried red peppers on the fence.

brush!
brush!
Su Chen dipped the pan into the boiling oil and fried it for a second or two, then took it out, tossed it in the air, and then put it into the oil pan to fry. Repeated this five times, the Sichuan peppercorns and red peppers in the pan All were blown into golden red.

Zhang Maolin nodded slightly, this skill is still worthy of recognition.

If ordinary chefs fry chili peppers and Sichuan peppercorns, they usually fry them separately, and the oil temperature should be at most 60% hot.

The advantage of frying in this way is that it can force out the last moisture in the dried chili peppers and Sichuan peppercorns, but the disadvantage is that long-term frying will allow the aroma of these two condiments to penetrate into the oil, resulting in insufficient aroma of the spices themselves.

But if the oil temperature is higher, both Sichuan peppercorns and chili peppers will be easily fried until they are burnt.

Su Chen's technique is just right, each frying takes no more than three seconds, that is, the moment the temperature is transferred to the inside of the pepper, the pepper breaks away from the high-temperature oil, retaining the aroma inside the spice to the greatest extent.

After repeating it several times, even if they stood not far from Su Chen, they could only smell the faint scent of chili pepper.

But judging from the color of the peppers, it was obvious that they had been fried to a complete crispiness.

Su Chen put the chili peppers and Sichuan peppercorns on the vegetable pile, banged them into pieces, and then quickly cut the cabbage into pieces.

Cut the ginger into thin slices and cut the scallions into sections.

A set of actions follows smoothly, and almost every step has no unnecessary steps. After the preparation of these materials, the tenderloin on the cutting board is completely defrosted.

Refined salt, cooking wine, and egg white dough. Grip the meat slices evenly and set aside.

"This preparation method seems to be based on the boiled beef preparation method in southern Sichuan. President Wang, what do you think?"

Wang Zhijun was still immersed in Su Chen's flowing water, and was quite speechless by Zhang Maolin's meaningless questions.

I'm using my eyes to see, how else can I see?
You traitor who surrendered to the enemy, you don't deserve to talk to me!

Of course, this was just a small thought in Wang Zhijun's mind. He still nodded and followed Mr. Maolin and said, "The boiled beef in southern Sichuan has a very high status in Sichuan cuisine. Boss Su imitated this method to make boiled beef." The quality of the tenderloin is very high. I think the tenderloin is of good quality, but I don’t know how it compares to beef.”

The implication is that the southern Sichuan cooking method has very high requirements on ingredients.

People use beef because the texture of beef is fresh and tender, and the fiber is obvious. It is not only delicious but also has a strong flavor.

If you want to use this method to make pork, then you don't know.

Zhang Maolin didn't move and just looked at Su Chen. However, as a food connoisseur, he also agreed with Wang Zhijun's statement.

The next production is relatively simple.

Use mixed oil to stir-fry the chili bean paste in a frying spoon, and then quickly add cabbage, onion, ginger and other condiments. Stir fry a few times with the pot spoon in your hand, and then scoop in three spoons of the clear soup that has been at high temperature next to it!
After stirring the cabbage in the pot evenly, the clear soup will begin to boil slightly.

At this time, shake the tenderloin slices that you just reserved and put them in, and then use a pot spoon to stir and spread the meat slices.

The sliced ​​meat and cabbage were simmering in the soup, and Su Chen was not idle either.

Then scoop four ounces of mixed oil into the large pot and put it on the high fire. Even if it started to burn and thick smoke started to come out, it still didn't leave!

Wang Zhijun looked a little stupid.

If this is to be poured on the surface of meat slices, will the temperature be too high?

If this kind of oil is directly sprinkled on the chili noodles, it will definitely become mushy!
Just when he was thinking about why this was happening, he watched Su Chen pour the meat slices that had been cooked for three minutes and all the other ingredients into a large bowl, and he chose a thick-walled, high-temperature-resistant bowl!

Use your right hand alone to sprinkle the chopped chili noodles and Sichuan peppercorns very evenly on the surface of the large bowl.

Wang Zhijun stared at Su Chen's hands, just to see what he would do with the spoonful of hot oil that was already emitting thick smoke!
Su Chen's right hand was still busy, using a small spoon to stir the ingredients in the bowl. At the same time, he raised his left hand, and the hot oil in the spoon was poured on instantly!
"boom!"

A burst of flame suddenly burst out from the big bowl, scaring everyone back.

Su Chen didn't seem to be satisfied yet. The spoon in his right hand continued to stir the ingredients in the bowl in the flames, and his left hand continued to drizzle oil!
The fire started again.

It wasn't until all the oil in the spoon in Su Chen's left hand was poured out that the flames gradually disappeared.

Only the slightly bubbling soup and meat slices were left in the bowl. It was obviously boiling again just now and is gradually calming down now.

"This is so fancy." Wang Zhijun rubbed the back of his head, "Why are you still doing this when you have already poured it out?"

This is just like how some restaurants nowadays like to prepare some dry ice when cooking. Even when people bring food, it is all in a fog. Before eating, they even remind customers whether they want to take a video. This is outrageous.

Su Chen clapped his hands and didn't quite agree with Wang Zhijun's words, "I've tried it several times. If you want to achieve the flavor and make the meat taste better, this is the only way to achieve the double-frying effect." Effect."

Ordinary stoves are no better than the Cooking Pot. If you use that thing to make it, this step is unnecessary.

Therefore, Su Chen's current technique is actually simulating the effect of the Chef's Hotpot.

If Su Chen had not made it once with the God of Cooking suit in the practice room, it would be difficult for Su Chen to think of such a weird method, but this thing looks exaggerated, but it is really useful!
The ultra-high-temperature oil is poured into the bowl. When the flame is lit, it is equivalent to a secondary cooking of the ingredients and condiments inside. Moreover, it is cooked without the stove, so the temperature and aroma will be more direct and pure. !
Wang Zhijun still disagreed with what Su Chen said.

I always feel that this is something gaudy and flashy.

The first dish of boiled pork slices was ready. Su Chen put a long eggplant on the cutting board and asked casually, "Should you eat it now, or should we eat it together when it's ready?"

Cui Yufen and Lu Yongliang didn't speak. They had nothing to do with this meal. If they had to say anything, it could only be a matter of sharing the meal.

Wang Zhijun turned around and said, "Mr. Maolin, do you think we should eat now or later?"

What does Zhang Maolin do?

He just specializes in the business of 'eating'. If there is something good put in front of him, he won't eat it, but will eat it later?
Zhang Maolin went directly to the sink and washed his hands. "You still have to eat the food while it's hot. When the temperature drops and the soup soaks, it won't taste good. I don't think we need to go outside, just in Boss Su's kitchen." Just eat it!”

Cui Yufen and Lu Yongliang looked at each other and smiled.

This scene seems familiar!
Every food lover who comes to Su Chen's kitchen cannot escape this law.

Zhang Maolin was not polite. After all, he was invited by Wang Zhijun. He just took a pair of chopsticks and gently picked up the superficial meat slices very elegantly.

The reddish meat slices are dripping with hot soup, and there are reddish fat dripping when you pick them up.

Zhang Maolin bent down slightly, got close to the piece of meat and smelled it a few times, "Nutty, spicy, fresh, and fragrant. It is the taste that boiled meat should have. The ratio of animal fat and vegetable oil is also very good, and they all play their role." . . Boss Su is right, that spoonful of boiling oil does have a finishing touch.”

After saying that, he put the meat into his mouth.

Ok?
Zhang Maolin thought he was mentally prepared, but when the piece of meat entered his mouth, he was still stunned.

It's like completely forgetting to chew.

The moment he closed his mouth, the spicy and delicious fragrance that he had just smelled in his nose exploded directly into his mouth with almost dozens of times of amplification!
The taste of the soup flowing on the tip of the tongue is so mellow, and the flavor of the spices in the mouth is so strong. What shocked Zhang Maolin even more is that in addition to spicy, if you experience it with your mouth, there is a new feeling, hot!
Yes, the soup that had been drizzled with boiling oil was almost in a boiling state. After it calmed down, a layer of hot oil sealed the soup noodles, which perfectly sealed the temperature.

This mouthful of meat was so hot that Zhang Maolin was stunned for a few seconds before he realized what he was doing. He breathed crazily to relieve the heat in his mouth, but at the same time he felt very comfortable being burned.

This is called Malatang!
Oh no, because it was too hot, Zhang Maolin didn't even have time to chew and simply swallowed the meat whole. The hotness slid down his throat and into his stomach, and then slowly dissipated.

Zhang Maolin felt something was wrong. It was obviously boiled pork slices, so why did Malatang pop up in my mind?

Something's wrong, something's wrong!
He picked up another piece, and this time he acted wisely. He blew it several times with his mouth, and touched it with his lips to make sure it wasn't so hot before he started to eat.

'Is this really pork? '

When Zhang Maolin started chewing, he couldn't help but have serious doubts about the piece of meat.

Tender, smooth, yet chewy, the taste is indeed pure pork flavor, but the texture seems to have a bit of beef texture, which is amazing!
The most important and most incredible thing is that Zhang Maolin found that no matter how he chewed, every time he clenched his teeth, the piece of meat would burst out with fine gravy, or soup.

And this soup, with its strong meaty and spicy flavor, filled his mouth.

It makes people want to stop!
One bite, another bite!
As his mouth gradually adapted to the hot temperature, Zhang Maolin no longer even needed to blow it, he just picked it up and showed it off into his mouth!
Wang Zhijun stood aside and everyone was dumbfounded.

No, Lao Zhang, you eat and you eat, you talk!
Why are you just eating and not talking?
Wang Zhijun pretended to be smiling and indifferent, and the chopsticks in his hands were about to move, and he inadvertently picked up a piece of meat. Even if the soup dripped on the table, he had no time to care, "Let me try something!"

Just like Zhang Maolin did just now.

With the first bite, there is the second bite.

And once your taste buds and mouth accept the spicy and delicious flavor of this boiled pork slices, you won’t be able to stop!
How much meat can be had in a pound of tenderloin?

The two people were showing off around the big bowl, and they finished eating it in just a few minutes. Zhang Maolin was sweating profusely after eating, and actually asked, "Is there a spoon?"

Cui Yufen and Lu Yongliang looked at each other, who was eating boiled meat slices and who was drinking soup?

Wang Zhijun actually agreed, "Yes, yes, the main thing is to feel the flavor composition of this soup."

Su Chen was originally going to cut the eggplant just now.

But seeing the way these two people were eating slices of meat, I really couldn't bear it, so I didn't cut it.

He pointed to the bowl and basket beside him, "Get it yourself."

Wang Zhijun brought two spoons and gave one to Zhang Maolin.

"呲流~~"

The two of them scooped up the soup in the bowl, eating the slightly soft boiled cabbage, and treated it as a bowl of spicy cabbage soup, until there was nothing left at the bottom of the bowl. , Zhang Maolin straightened up regretfully.

"It's so enjoyable! No, it's still a bit unsatisfying. It would be nice if I could have another one."

Su Chen secretly thought to himself, how could he possibly get you another serving? He had already planned to never use the system's ingredients except for particularly important orders in the future.

It can be said that the boiled pork slices Zhang Maolin ate may be the best boiled pork slices he has ever eaten in his life, even if Su Chen orders another.

Even though the taste is the same, it is definitely difficult to compete with it in terms of taste.

"There are still several more dishes." Su Chen reminded friendly.

Only then did Zhang Maolin realize his rudeness, and rubbed his hands in embarrassment, "It's funny, it's funny! I haven't been to southern Sichuan for many years, and I haven't eaten such authentic boiled pork slices for a long time. I just felt like Meng Lang, excuse me."

Wang Zhijun turned to look at him again.

You haven't been to southern Sichuan for many years and haven't eaten Sichuan food, so you're being rude. You still look like this when you eat Sichuan food every day with me. What's that?

Maolin is such a bad person, he really surrenders to the enemy when he sees delicious food!

Wang Zhijun could only cough loudly a few times to hide his inner embarrassment.

"The taste of the dish is very good, and the preparation method is also quite unique. If placed in major restaurants in Sichuan Province, this dish is definitely one of the best signature dishes."

If someone else said it, it might be a bit flattering.

But the president of the Sichuan Provincial Culinary Association said that this shows that this dish can definitely be treated as a treasure of the store!

Inadvertently, Wang Zhijun gained a new understanding of Su Chen's craftsmanship.

The only thing that made him a little bit lucky was that the boiled pork slices were spicy, which can only be said to be relatively common and ordinary in Sichuan cuisine.

As long as Su Chen doesn't cook that non-spicy Sichuan cuisine, Wang Zhijun still has a slight chance!

Zhang Maolin didn't have so many thoughts. Now he was almost completely immersed in Su Chen's delicious food and couldn't extricate himself. He just wanted to seize the time to experience the next dish.

"What do you think of this eggplant cake?"

Su Chen didn't understand what Zhang Maolin wanted to say, "Nothing to say, it's just a normal fish-flavored eggplant cake."

Zhang Maolin nodded. He felt that because the menu given by Su Chen included a dish of butterfly sea cucumber, and Su Chen denied that he had any relationship with the two chefs, but the boiled pork slices made Zhang Maolin think that the matter was not that simple.

If you don’t have any inheritance, you can still master this technique and ingredients at this age.

Then this boss Su can not only be described as awesome, he is simply a genius that is unique among ten thousand!

Throughout the decades Zhang Maolin has been working in the industry, he has never seen such awesome craftsmanship in China.

That's why he wanted to ask if there was any unknown explanation for this fish-flavored eggplant cake. Since Su Chen said it, Zhang Maolin didn't want to be upset and just stood aside and waited quietly.

Similarly, fish flavor is not a difficult seasoning, which is almost a necessary skill for chefs in Sichuan cuisine.

It was obvious that Su Chen was very well prepared in advance.

Now we are just dealing with the simplest ingredient, which is the main role of this dish: eggplant.

The fresh and tender eggplants were cut off several times with a chef's knife to remove the skin and scraps. The round eggplants were transformed into a cylinder with a diameter of about one and a half inches!
Then cut the eggplant into three-thirds thick slices!

It can be seen that Su Chen really put a lot of effort into his choice. This tender eggplant was cut into thirty-six pieces.

Place the eggplant slices flat on the vegetable mound one by one, and cut them into two even slices with a chef's knife.

Wang Zhijun observed very carefully.

Each time, Su Chen made a cut of about one inch, leaving three points connected at the end. This was almost the limit of the eggplant slices. If it were one point deeper, it would probably break.

If it is a little shallower, the filling in the package will not be enough.

Although these are just small details, it can be seen from them that Boss Su is really meticulous!
Because of the previous preparations, Su Chen slowly poured the minced meat mixture that had been prepared in advance into it with a spoon.

This step of the action lesson is relatively slow.

Wang Zhijun took advantage of this moment to lie down in front of him and take a closer look, "Hey, you have quite a lot of information, huh?"

"Yes, it's okay." Su Chen said.

This meat filling is made from the back meat of a fat pig, mixed with fat and minced into minced meat. This stuffing is very versatile and is also a first-class good thing for making dumplings!

Moreover, Wang Zhijun noticed that there was a condiment in the stuffing, commonly known as dried shrimps, but Su Chen's was of excellent quality and was nicknamed Golden Hook.

Then there are ham and fresh bamboo shoots. Because these ingredients are all chopped to the size of rice grains, Wang Zhijun can only distinguish these few items for the time being.

At this time, Su Chen also stuffed all thirty-six eggplant cakes with fillings.

What needs to be done now is to seal it.

There are many ways to seal the eggplant cake. The most common one is to separate the eggplant cake and dip it in something like batter and fry it, which is the fastest way to seal it.

But the shortcomings are also very obvious.

After the batter is fried, it will greatly affect the taste, and when the fish spice sauce is poured on it, the moisture inside will be absorbed, causing the seal of the eggplant cake to become soft.

Then there's the method Su Chen is using now.

This method is good, but the shortcomings are also extremely obvious and cumbersome!
As long as the producer doesn't find it troublesome, this is a good way to seal it, so Su Chen just said that before: If you meet a man who is willing to make eggplant cakes for you, marry him!
Just look at Su Chen holding a pot spoon in his left hand. There is about 80% vegetable oil in it. He burns it on a high fire until it smokes, and then turns the flame to a low fire.

Just use low heat to maintain the temperature of the oil. Immediately put the eggplant slices upright and roll them in the prepared egg white dough with your hands. Watch that the egg white dough is evenly coated on the seal and immediately add the oil. Deep-fried in a spoon!
Su Chen's technique is very interesting.

The thumb and middle finger pinch the center of the eggplant slices, and the index finger keeps sliding on the seal of the slice, so that the eggplant slice has a tendency to rotate in the hand, and the seal is constantly fried in the boiling hot oil, about to turn. The eggplant slices that were slightly open just a dozen times ago were now perfectly sealed under the action of egg white powder.

If I hadn't known in advance that meat was stuffed into it, I might have thought it was freshly cut eggplant just by looking at it.

After sealing all the thirty-six eggplant slices, heat the oil in a pan. When the oil temperature is 80% hot, put all the eggplant slices into it and continue frying!
Fry the edges of the eggplant slices until golden brown and take them out.

There is still some remaining egg white dough used for sealing, then add water and continue to mix thoroughly. Put the fried eggplant cakes into it and gently flip it over with your hands to evenly coat the egg white dough and continue frying!

"I also said that after just frying for a while, the meat stuffing inside is not yet cooked. It turns out that it needs to be fried again." Cui Yufen muttered.

She also knows a little bit about Sichuan cuisine, mostly about seasoning, but the specific preparation methods of some ingredients are not very clear.

Wang Zhijun smiled reluctantly and shook his head while laughing, "This is called eggplant cake. If I called it eggplant box, you would understand. There are many ways to make eggplant box, and Boss Su chose the most difficult and complicated one. This method has basically disappeared in restaurants.”

"Oh?" Lu Yongliang became interested, "How do you say it?"

"Nowadays, most restaurants fry the eggplant in one go, with less stuffing inside and ripening faster. The disadvantage of this method is that the eggplant skin is not crispy enough."

As the chairman of Sichuan Province, Wang Zhijun still has some say.

Others nodded, and Zhang Maolin put forward a new statement.

"Boss Su's method is very interesting. The meat stuffing inside the eggplant cake was given a certain degree of maturity during the first high-temperature frying. When it was coated with egg white dough and fried again, it was not only fried but also steamed. It means that the water inside the eggplant will evaporate, which can stimulate more of the meat juice to come out. If nothing else, the eggplant cake will be very full of gravy! "

When Wang Zhijun heard this, he really wanted to complain, but Mr. Maolin was right.

I really didn't know how to complain, so I could only pinch the flesh of my palms hard.

Did I invite reinforcements or spies?

After just tasting a dish, why do you start to undermine your own prestige and gain the momentum of others?
Thirty-six eggplant cakes were fried until golden brown. Su Chen picked them all up and put them on a basin to control the oil. The next step was an exciting operation!
Seasoning.

Once the dish reaches this point, it is basically declared ready to be tasted!

Pour the fried oil into the oil basin, leaving only one or two halves in the pot, and turn the heat back to high.

At this moment, both Wang Zhijun and Zhang Maolin were all focused on staring at Su Chen's movements, for fear of missing any steps!
Especially Wang Zhijun, he wanted to see what was the difference between Boss Su's fish flavor and that of traditional Sichuan cuisine?
When the oil started to smoke, Su Chen added the minced ginger and garlic and stir-fried until crispy.

What follows is a dazzling operation!
Su Chen's eyes didn't need to look at the seasoning box at all, and his movements were extremely fast.

Soy sauce, refined salt, wet dough powder, cooking wine, Ajinomoto, white sugar, red pickled chili powder, all these condiments are put into a new clean bowl, then scoop a spoonful of clear soup and stir quickly!

Pour directly into the pan!
Under the fierce fire, the stock boiled rapidly, and the spoon was constantly pushed and pushed back and forth. The original stock gradually began to thicken until it began to bubble, and then the chopped green onions from the bus were sprinkled into the pot.

Meanwhile, start the pot!
The hot fish-flavored sauce was poured on the rows of eggplant cakes. Su Chen breathed a sigh of relief, "Fish-flavored eggplant cakes, please."

Zhang Maolin clapped his hands and said with a smile, "What a hearty performance! Boss Su is worthy of being a fiddler on a snowy night who delivers food in the snow. He is a master of cooking. It is really a joy to watch!"

What the hell?

I know how to deliver food in the snow, but what the hell is a violinist on a snowy night?

Su Chen stopped worrying about these things and pushed the long white jade plate forward.

This fried eggplant pancake is so golden and crisp that you can feel it with the naked eye. The golden color is covered with a layer of golden-red soup. The appearance alone is enough to capture people's taste buds.

If only I had a taste.
"Then you're welcome!" Zhang Maolin was still the first to make a move, picking up the eggplant cake stacked on top with his chopsticks.

This time, he learned to be smart and didn't rush to feast. Instead, he took a small bite at the edge, which was just an opening for the eggplant pancake.

Then he looked inside and said, "Look, what did I say? Boss Su's cooking method can completely cook out the soup of the meat filling. Did I hit the mark?"

Such a small eggplant cake is not convenient for a group of people to watch.

The other three people picked up eggplant cakes one after another, and all opened their mouths to observe.

"It's true! This soup looks good, let me try it." Lu Yongliang was not afraid of being burned, and drank the soup in the eggplant pancake first as a sign of respect.

It has a very simple salty and umami taste, but this umami taste is more prominent, which comes from the dried shrimps in the filling.

After finishing the soup, Lao Lu was satisfied and blew a few breaths into his mouth, "Bah, bah, bah."

The eggplant cake, which was not too small, was stuffed directly into the big mouth, and it was chewed.

"It's delicious! This stuff is good. Xiao Su, please teach your subordinates this later and add a new dish to our third floor."

Su Chen chuckled, "Mr. Lu, I'm afraid this thing is not easy to teach. The ordinary version is okay, but it doesn't mean much if you teach it with the ordinary version."

Wang Zhijun said with a serious face, "You're right! Our Sichuan cuisine is also a nationally renowned cuisine, so how can we just cook it casually! If we want to do it, we must make it high-quality. I agree with what Boss Su said, and we can't teach it casually. "

After saying that, Wang Zhijun also stuffed the eggplant cake into his mouth.

Because he found that if he said a few more words, these old immortals would probably eat up the whole plate of eggplant cakes!
What the hell are you doing? That Zhang Maolin actually only ate three eggplant cakes. Why don’t you burn your mouth?
Unlike before, this time the three of them ate all the eggplant cakes on the plate in a daze, and then they began to recall the flavor in their mouths.

Zhang Maolin pursed his lips with an expression of dissatisfaction.

"This dish is so well done! The fish-flavored eggplant itself is already one of the best home-cooked dishes. Adding meat stuffing to the eggplant is really incredible!"

If crispy on the outside and tender on the inside is the taste that humans prefer, then this eggplant cake can be said to completely meet the ultimate pursuit of taste by humans.

Not only is it crispy on the outside but tender on the inside, it’s also crispy on the outside and fresh on the inside.

The fish-flavored soup on the outside is golden red in color, and the sweet and sour flavor almost suppresses the last bit of greasiness left in the meat filling inside the eggplant pancake.

Only the mouthful of explosive gravy is left. The combination of fat and vegetables brings an unprecedented experience to the taste buds, and the person who eats it feels comfortable all over!
"By the way, Boss Su." Zhang Maolin remembered something, "The food you cook is so delicious, but you don't go out of your way. Isn't this a pity for food lovers?"

Speaking of this, Su Chen also felt that it was quite regrettable.

"Mr. Zhang, if you have time, you would like to take a look at my home-cooked dishes on the third floor and the snacks on the fourth floor. It is no exaggeration to say that the dishes produced on these two floors are almost the same as those made by me. Even so, The third and fourth floors are still crowded every day. If I try again, I will be exhausted."

Only then did Zhang Maolin react.

Su Chen is not a delicious chef, but a serious boss here!

How can you say that the boss cooks it himself?

Thinking about it this way, 50,000 yuan for this customized meal does not seem very expensive. Zhang Maolin once had a meal at a restaurant by the West Lake, and it cost more than 20,000 yuan for seven people without drinks.

As for the dishes, there is almost no big difference with the restaurants on the roadside that sell 100 per person per person.

Compared with those restaurants, the quality of Boss Su’s dishes is really worth a try!
But with Zhang Maolin’s net worth, he still can’t afford it!
Mr. Maolin is now completely impressed by Su Chen's craftsmanship.

A slice of boiled pork and a slice of fish-flavored eggplant are two dishes that are somewhere between restaurant and home-cooked dishes.

It feels a bit troublesome to make it at home, and it can't be called a high-end dish if it is made in a restaurant.

With these two dishes, Zhang Maolin is full of unlimited expectations for the next dishes.

In order to express his love, he even said something that made Wang Zhijun vomit blood on the spot.

"Zhijun, I think you will probably lose today's challenge."

Wang Zhijun turned his head in confusion.

Damn?

I promised to do you a favor, but I didn’t tell you what I promised. I just came here to eat, and we just need to be clear about the challenge, okay?
You didn't just surrender to the enemy, you simply sold yourself out, right?
For a meal.

Are you betraying your best friend?

Of course Zhang Maolin understood Wang Zhijun's eyes. He didn't even feel sorry at all. He took Wang Zhijun's hand and patted it.

"Who told Boss Su that the next dish would be fried chicken fingers?"

That's right, this dish that Zhang Maolin thought was not suitable for serving on the table has now become his favorite.

Fat intestines, that’s fat intestines!
Is there any man who doesn't like to eat fat intestines?

It's just that ingredients like sesame seeds rarely appear in famous banquets, especially in banquets that are slightly more international.

But really, when it comes to eating alone.

Who doesn’t love fat sausage!

(End of this chapter)