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

Chapter 226 Famous Dish: Butterfly Sea Cucumber

What is a fried finger?
Some people insist on guarding the slaughterhouse for this stuttering person, and some people are willing to make their homes stink to the sky for this stuttering person.

Many people come one after another to try this dish, which shows how popular the fat sausage is.

The famous local dish of Sichuan Province, the fried chicken fingers, is made from the fat large intestine cut into rings. The large intestine is cooked in a frying pan and emits an addictive aroma.

Zhang Maolin likes to eat this dish, and Wang Zhijun likes to eat it, but there is one person who is not very happy.

When Cui Yufen heard what Zhang Maolin said, his tone was extremely disdainful.

"Is there any difference between this fried finger ring and our nine-turn large intestine? It's obviously the same dish. If you ask me, this dish will be deleted from the Sichuan Province cookbook in the future. Others will think they have eaten it in Sichuan Province. Shandong cuisine, say your local restaurants are not authentic.”

Wang Zhijun looked stern, thinking that you can scold me, but if you say that our Sichuan cuisine is not good, then I have to tell you.

"Your Jiuzhuan large intestine is cooked and eaten, while we eat it with fried fingers dipped in it. How can this be the same? Not to mention the eating methods are different, but the cooking techniques are also different! Your Jiuzhuan large intestine is boiled. We are steamed, can this be the same?”

Cui Yufen was extremely disdainful of this, and snorted coldly, "I say it's the same, it's the same. Anyway, they are all fat intestines, and they all have the same taste."

Wang Zhijun took a breath and felt that this woman was so unreasonable!

What am I telling you, what are you telling me?
For a while, I couldn't find an angle to refute.

Fortunately, Su Chen spoke at this time, and said in a comforting tone, "Teacher Cui, this explosive ring finger is a bit different from the nine-turn large intestine."

Lao Cui didn't say anything because she had eaten Su Chen's nine-turn large intestine on her birthday.

To put it bluntly, I feel ashamed!
The same is true in the chef world. Paying attention to the inheritance of the sect is one aspect, but when it comes to debate, who has the final say is the strongest.

Zhang Maolin asked first, "Oh? In Boss Yi Su's opinion, what is the difference between the two? Is it just that the cooking techniques are different?"

He also wanted to hear Su Chen's opinion.

The cooking skills this young man has shown from the beginning to the present have already impressed Zhang Maolin. If it comes to cooking, Zhang Maolin really can't talk, but if it comes to eating, he can really talk.

Su Chen thought for a while.

"Different cooking techniques will directly lead to different taste and flavor. Nine-turn large intestine is boiled first, then fried, and then grilled. It pays attention to the taste."

"The fried finger is different. What you eat is still the original taste. Of course, I don't mean the original taste."

As for how authentic it is, Su Chen doesn't know.

Just pour vegetable oil into the pot and heat it to 60% heat, then open a steamer with a small basin inside.

Several people looked at it one after another.

There were three sections of fat intestines in the basin, soaked in onion and ginger water. Because they had been steamed for a long time, the intestines looked a little soft and swollen, but there were many wrinkles on the surface, a bit like the wrinkles on your hands after taking a bath for too long. a feeling of.

"This is very simple, just water, salt, and onion, ginger, and peppercorn cooking wine."

Seeing that they were all curious, Su Chen said with a smile.

It is indeed very simple. The water used is common water to remove fishy smell, and the salt is used to add a base flavor to the fat intestines. This method of making is called steaming with water, and several people present are familiar with it.

"Looking at it this way, it can indeed retain the flavor of the sausage itself to the greatest extent." Zhang Maolin nodded affirmatively.

Originally this was a very serious statement, but I don't know why it changed after the show was broadcast.

In fact, Su Chen cleaned these three sections of fat intestines very cleanly. He also used alum during the cleaning process to remove mucus.

He also turned the sausage over and carefully washed away the dirt on the grease. He washed it until the sausage felt a little astringent to the touch.

Wash the fat intestines to this extent in this way, then soak them in clean water with onion, ginger, cooking wine and Sichuan peppercorns and steam them for several hours. This will definitely remove any fishy smell, and all that will remain is the fragrance!

"You guys, please stand over to the side." Su Chen pointed to his side, "There is still water in the fat sausage. Don't let it explode later and splash on everyone."

Some tips are learned from the hard lessons learned by predecessors.

Fortunately, Su Chen was not afraid of being hurt in the practice room. When the sausage was put into the oil pan, a puff of oil exploded from the openings at both ends of the sausage, which made Su Chen quite confused.

Sure enough, when the four of them stood next to Su Chen, the three pieces of fat intestine struggled several times in the oil pan, and the opening of the fat intestine exploded with oily splatters.

Fortunately, the few people here are all kitchen veterans. If Zhang Li was here, she would have run away screaming.

Su Chen was not idle when frying. He would roll the sausage up and down every few minutes to ensure that it was fried evenly.

After frying for about five minutes, the surface of the sausage turns into a beautiful golden red color.

Not to mention that Chinese food’s emphasis on color, flavor, and taste is actually a very top-notch requirement, especially the ‘color’ requirement.

Some colors look very appetizing when placed on ingredients, while some colors are less interesting.

Su Chen remembered that a long time ago, one of his colleagues made his own Dark Cuisine Douyin account and often posted some whimsical dishes. Once, he made Coke chicken wings with blue Coke.

If you eat it with your eyes closed, the taste may still be the same.

But the color of that thing looks like it will be poisoned if you eat it!
The fat intestine turns golden red, which is a very appetizing color.

Su Chen blocked the fat intestines with a fence, poured the oil in the pot into a basin, put it back on the high fire and added a few drops of sesame oil into the pot. After shaking the pot for a while, he took out the fat intestines.

"Tsk, Lao Wang, I discovered something very interesting."

Wang Zhijun didn't bother to look, but glanced at Zhang Maolin from the corner of his eye. He didn't want to say more about this guy who surrendered to the enemy!
Zhang Maolin ignored him and said to himself, "Boss Su is very organized when cooking. Some of these eight dishes are considered big dishes. We are here to disturb them. Otherwise, the speed of cooking is still acceptable."

"What on earth do you want to say?" Wang Zhijun was speechless.

There’s no end to this rainbow fart, right?

Zhang Maolin said, "Boss Su didn't help the cook! He prepared all these things by himself. When we came here, the sausage had been steamed for more than three hours. He could prepare so many dishes in such an orderly manner. It has not taken many years." You can’t do it with practice!”

Wang Zhijun's face turned dark again.

Although he knew that Zhang Maolin was praising Boss Su, he still felt vaguely dissed.

How do these state banquet chefs cook?
For example, if Wang Zhijun is in charge of these eight dishes, what Wang Zhijun needs to do is basically what they can see Su Chen doing now.

Su Chen's previous work was all done by others.

Therefore, in Lao Wang's view, Zhang Maolin's words somewhat meant to diss their state banquet chef.

He no longer wanted to deal with this 'old friend'.

He just wanted to watch Su Chen cooking more, and at this moment, Wang Zhijun was already mentally prepared.

Seeing that Su Chen's first two dishes almost completely impressed Zhang Maolin, he was also convinced.

So now Wang Zhijun is starting to think about new issues in his mind.

'I don't know how much salary Cui Yufen and Lu Yongliang receive here? '

'How can I let nature take its course later without appearing like I'm just begging to stay and work here? '

This is a problem, Wang Zhijun must plan in advance.

Because Su Chen is moving faster and faster now!
The fished-out fatty sausage is cut into quarter-thick circles, which, as the name of the dish says, is shaped like a wrench on an ancient hand.

Circles of fat intestines are placed next to each other on a long plate, in two rows. The outer ring is golden red, and the inside retains the color of the cooked large intestine.

Circles, circles, circles.

Very beautiful!

There is mixed lettuce on one end of the long plate, and onions, ginger and garlic on the other end.

But after doing all this, Su Chen still did not stop. On the contrary, the movements of his hands became even faster.

Chop the onion, ginger, and garlic into fine pieces, add sesame oil, cooking wine and clear soup, add water dough powder, white sweet and sour sauce and soy sauce in a bowl and mix thoroughly. This is a very common sweet and sour sauce. Stir evenly and pour it into the pot where you just fried the sausages. Fry over medium heat and immediately pour into a small white jade porcelain bowl.

Continue to cut the scallions into one-inch-long sections, cut out fine flowers at both ends and turn them over. Mix the sweet sauce with sesame oil and sugar evenly.

Peel the garlic and cut into quarter-square and half-thick slices.

Wash the lettuce slices, mix them with sesame oil and a little vinegar, add an egg yolk, sugar, and diudi curry, and put them into a round dish.

The hot sweet and sour sauce and mixed lettuce are placed on both ends of the long plate, and in the middle are the fat sausage rings that have just been fried until they are ripe and golden red.

Apparently, this dish is meant for dipping.

It can also be eaten wrapped with mixed lettuce.

After Su Chen finished making it, the four people around him couldn't wait for it. Zhang Maolin didn't show any politeness and still came out on top. He just put two spanners between his hands and poured it into the sweet and sour sauce.

Sour, sweet and fresh.

This is just the taste in the mouth, it doesn’t matter. What’s important is the moment when this fresh sweet and sour taste is combined with the fat intestines, the feeling of juice exploding in your mouth!

Zhang Maolin was shocked at first and almost didn't dare to eat it.

Because it’s not easy to make this thing juicy, it’s all oil.

But immediately afterwards, the sweet and sour sauce suppressed the spicy feeling, leaving behind the unique aroma of the sausage. This flavor is very thick and gives people a relatively mellow texture.

The fried sausage is slightly crispy on the outside, but not that crispy, and more chewy!
Steaming on a steamer for more than three hours, the inside of the sausage becomes very waxy, and the accompanying condiments eliminate the fishy smell at all.

After taking one bite, Zhang Maolin let out a long breath and said, "It's so satisfying! With all due respect, the flavor and texture of this fried finger ring are not inferior to the nine-turn large intestine of Shandong cuisine, and are even better!"

When Cui Yufen heard what Lu Cai said to him, he felt unhappy at the time, "Have you ever eaten a well-cooked nine-turn large intestine? Why are you just talking nonsense?"

Zhang Maolin's eyebrows stood up, "How come I haven't eaten it before! I have eaten the nine-turn large intestine made by your highest-level chef in Shandong Province!"

Lao Cui was amused and asked, "Have you ever eaten the nine-turn large intestine made by Xiao Su?"

Zhang Maolin:? ? ?

It seems that it is true. This fried finger is delicious, but what should the nine-turn large intestine made by Boss Su taste like?
Wang Zhijun was so angry that he couldn't help but think about it, could it be that Boss Su was the only one who could defeat him?
Depressed, he sandwiched two rings and dipped them in sweet and sour sauce.

The entrance is full of toughness with a sweet and sour flavor. Just chew it a few times and it will feel mellow and soft. The most important thing is.

Wang Zhijun discovered that Su Chen's approach had such obvious characteristics that he couldn't help but speak.

"Different cooking methods, such as steaming, hot-frying or marinating, can make the sausage show different layers and flavors. Your fried sausage only has the original meat aroma and its own taste, but it also has a different kind of deliciousness."

Su Chen knew what he was talking about.

Originally, in authentic Sichuan cuisine, including famous recipes, the cooking method of this dish is actually not the same.

Su Chen said to several seniors, "I also had an impromptu idea. I thought that if too many seasonings are used to enhance the flavor when steaming, and too complex seasonings are used after frying, as Teacher Cui said, this dish will be The taste and flavor will inevitably overlap with those of Jiuzhuan Large Intestine.”

"In this case, it's better to simplify it and just remove the fishy smell in the simplest way, retaining the taste of the large intestine to the greatest extent. It's my first time making it, I hope I won't be embarrassed."

Ashamed?

Su Chen just said that this thing has an A-level rating in the practice room, and if it uses ingredients from the vending machine, it will at least have an S-level rating.

Su Chen had already thought about it. When he was not too busy, he would have to buy the ingredients for these eight dishes from the vending machine today and make a big meal for himself!
It's definitely comfortable and you don't want it.

Of course, I just wanted to listen to this. I don’t know whether it was embarrassing or not. Anyway, a plate of fried finger snaps was quickly finished by four other people.

This is just like when the food is served slowly at a big banquet. Every dish is rushed to finish as soon as it comes out. Every time, I feel that the meal is not enough.

Zhang Maolin licked the sweet and sour sauce on the corner of his mouth, still not satisfied, "Boss Su, we are just staying here. Otherwise, if you think you need to do something else, let's go and help! There are a few left." Make all the dishes faster!”

Cui Yufen once again looked at Lu Yongliang and smiled.

The same old law that no one can escape.

Halfway through the meal, you must take the initiative to apply to be a helper.

In this kitchen, I don’t know how many state banquet chefs have fallen.

When Wang Zhijun heard this, he no longer wanted to endure it.

Maolin, if you surrender to the enemy, just surrender to the enemy. You are not a cook, why are you just a diner joining in the fun?
Even if it's an attack, it has nothing to do with you, Maolin, right?

I've done all the hard work of co-writing, and you've got the good reputation?
Su Chen wanted to refuse.

Unexpectedly, Wang Zhijun walked directly in front of him and said in a very powerful and firm tone, "Boss Su! I think so. After all, I am also an experienced Sichuan cook. To be honest, I am here with you today. Eating is not just about eating, I also want to see if I can get a job with you! "

Su Chen had just fished out two sea cucumbers when he heard these words and his hands shook in fright and he dropped the sea cucumbers into the water again.

What the hell?

He looked at Cui Yufen. The old woman also shrugged mischievously, indicating that she didn't know anything.

What I told myself at that time was that Wang Zhijun would come to have a meal!
With Zhang Maolin's appearance today, and their singing and harmonizing, Su Chen had already seen some clues, and felt that this was probably Wang Zhijun leading the 'judges' to secretly challenge him.

So when he heard Wang Zhijun's words, Su Chen was really shocked, "You? The president of the Sichuan Cuisine Association, you want to come to me to find a job?"

"Yes! Don't say anything, Boss Su. Although I paid for your cooking today, since Mr. Maolin has also said that he wants to start, you should treat it as my application process! Do you think I If your craftsmanship is good, accept me!”

Wang Zhijun said it so sincerely that Su Chen didn't know what to do.

It doesn't matter that Lu Yongliang, the president of the Hubei Province Association, works here. After all, Su Chen and Lu Yongliang are old acquaintances, and he comes here for another reason.

Well, Cui Yufen was also an unexpected situation.

Just seeing Lu Yongliang having so much fun here, she felt unhappy and wanted to join in the fun. As for being promoted to level four, it was purely an accident.

Therefore, as a fifth-level member, Wang Zhijun cannot be said to be far ahead, at least he is one of the best in the country. And it’s such a big cuisine in Sichuan Province. As a general manager, he came to work in my little delicious food?

Su Chen quickly waved his hand, "President Wang, you are really joking!"

"Who said I was joking? What are we going to do now? Butterfly sea cucumbers, right? Come on, let's see if my knife skills can handle this job?" As he spoke, Wang Zhijun washed his hands and went to fish for sea cucumbers.

Su Chen immediately stopped him, "Are you serious?"

"Why am I kidding you, a young man, at my age? Of course it's true! Just give me a word, accept it or not!"

Su Chen still didn't quite believe it, and held down Wang Zhijun's hand that was about to move, "Are you serious?"

"really!"

"Deal!" Su Chen made the decision directly, "We will discuss your treatment later. Anyway, the treatment of Teacher Lu and Teacher Cui also needs to be reconsidered."

"Those are all trivial matters!" Wang Zhijun had already given up on Xiao Jiujiu in his heart.

Anyway, with Lao Lu and Lao Cui here, Boss Su can't treat them differently, right?

And now that the three dishes are finished, it is obvious that my craftsmanship is no longer on the same level as Boss Su, not to mention the following dishes, just the making of the fish-flavored eggplant pancake.

The layman looks at the excitement and the insider looks at the doorway.

When frying eggplant pancakes, they are wrapped in egg white flour, and the high temperature of frying is used to evaporate the water vapor from the eggplants to create a steaming effect on the meat filling. This is what it sounds like.

In fact, only those who have cooked this dish know how subtle this ability is to control the heat!
Wang Zhijun thought he couldn't do it.

In fact, he thought that almost everyone he knew would have difficulty doing this.

In other words, the deep-fried eggplant pancake that can be filled with soup is probably the only one in the world. No wonder Boss Su said that he can't teach this thing to others.

In this case, rather than continue to backstab Xiao Jiujiu from Zhang Maolin, it is better to be honest with him!

Explain the purpose of your visit directly, and also show off your skills in front of Boss Su.

"In that case, fine." Su Chen said simply, "You are a master of Sichuan cuisine, and what we are cooking today is also Sichuan cuisine. Let's work together!"

Wang Zhijun nodded with satisfaction.

The word cooperation is very popular with him.

Boss Su is still good at talking, unlike Zhang Maolin, who talks about hitting people but not hitting them, which is ugly.

"Come! Cooperate!"

The fourth dish, butterfly sea cucumber!
"Teacher Wang, let me cook this dish. You can help with the two pieces of kidney. After all, you are still a guest."

Wang Zhijun took a look and saw that there were two pieces of dark red pork kidneys in Su Chen's spare basin. They had basically been processed, and now they just needed to change the knife.

"It works."

Wang Zhijun could tell that Su Chen was giving him face.

It was he who proposed the plan, but he was also a guest. How could he let the guests cook and eat by themselves?

But not being allowed to do it feels a bit like rejecting people.

Simply change the knife to the ingredients and be done.

Wang Zhijun said nothing, feeling secretly happy.

This feeling of tacit understanding that everyone understands is great!

If I had known earlier, I should have arrived at the delicious food earlier!
This pork kidney dish is also very simple. It is made of Kung Pao kidney pieces.

This dish is slightly different from Kung Pao Chicken in terms of seasoning, but the flavor is similar.

Kung Pao Chicken has a sweet and spicy taste, while Kung Pao Kidney has a richer taste. The sweet, salty, sour and spicy taste is destined to make this dish a top-notch dish whether with rice or wine!
Coupled with the unique ingredient of kidney, food lovers really can’t put it down.

For people who don’t like to eat, it’s really a bit difficult.

Wang Zhijun dealt with the kidneys here, and Su Chen also started the process of changing his sword there.

The already soaked sea cucumber has been simmered in the pot over low heat for more than twenty minutes, and has been soaked in warm water just now waiting to be used.

Remove the sea cucumber from the pot.

Su Chen very carefully cut the sea cucumber into one minute thick slices!

Then cut the slices into one inch wide and one inch long, making a total of twenty-four slices.

The shape of the Chef's Knife was not suitable for carving, so Su Chen could only use a sharp knife. The tip of the knife slightly carved a butterfly shape on the sea cucumber slices.

Actually this step is not that difficult.

It's a bit similar to drawing a '3' on the right side of the sea cucumber skin with the tip of a knife, and flipping the '3' on the left side, and a butterfly is drawn.

All twenty-four pieces of sea cucumber were treated in this way.

After clearing, add clear soup to the pot for some experience. After boiling, turn to low heat to maintain the temperature. Put all 24 pieces of sea cucumber into the pot. This step is for the flavor.

From the carp that has been cleaned and processed, remove the clean meat along the large spines and quickly chop it into minced meat. The same applies to the pork.

Add one and a half egg whites, pepper and refined salt to the bowl, then add a little water and stir the minced fish and pork into fish grits.

"This kind of cuisine requires the most effort. Generally speaking, the more expensive dishes in Sichuan cuisine are just like this." Zhang Maolin pointed at Su Chen's hand and said.

Cui Yufen nodded slightly, "There is not much seafood in Sichuan itself. If you ask me, places that don't produce seafood should do less seafood."

Lu Yongliang also nodded in agreement.

Whether it is Hubei Province or Shandong Province, they have formed very systematic recipes in the production of aquatic products.

In this regard, Sichuan cuisine is really unmatched.

This is why Su Chen will study the general history of world cuisine whenever he has free time.

Looking around the world, any place that can be said to have a bit of gourmet culture, whether it is cooking techniques or the selection of ingredients, must be related to what is abundant in the local area.

Just like in Jingzhou, it is no exaggeration to say that almost most people in Jingzhou have never seen the sea.

In such a living environment, it is indeed a bit difficult for them to learn how to cook seafood.

But Jingzhou produces potatoes, so potatoes can even be eaten as a staple food here, and there are all kinds of weird ways to cook potatoes.

"But Sichuan cuisine has a different approach!" Su Chen said, using the remaining half of the egg white and dough to make egg white dumpling powder in the bowl. "After the seasoning reached its peak, Sichuan cuisine also found its own way out. This dish is very typical.”

While waiting for the sea cucumber to be cooked, Su Chen glanced at Wang Zhijun.

I don’t know if he wants to express himself too much, but this old state banquet chef is particularly meticulous when handling the kidneys.

He would make a cross mark on the inside of the kidney, and then cut the kidney into pieces one inch long and eight minutes wide.

Without Su Chen's prompting, Wang Zhijun mixed the cooking wine, refined salt, and water dough powder and set aside.

After finishing this, the old chef pinched a piece of processed waist and said, "How about Boss Su? Is my knife skills good?"

The waist is cut into small diamond-shaped pieces of almost the same size. You can almost imagine that if it starts to bend after being cooked, these diamond-shaped squares will bloom, which will be very beautiful.

"Your knife skills are definitely good. It would be pointless to discuss knife skills with a chef of your level." Su Chen took advantage of the situation and complimented.

Wang Zhijun was extremely pleased and laughed happily, "Well, what else can you use me for?"

"If you'd like, you can cut some more chili peppers for us."

Wang Zhijun turned the kitchen knife in his hand and said, "No problem. Horse ears?"

As expected of a knowledgeable Sichuan cuisine chef, Su Chen said with a smile, "You better know, just horse ears!"

Su Chen has even begun to imagine that with Wang Zhijun joining, it is almost certain that his delicious cuisine will be famous.

When it first opened, it directly included cuisines from three provinces, two of which are extremely popular Sichuan cuisine and Shandong cuisine.

What a grand occasion it will be after the opening!

Lao Wang went to deal with the peppers, and Su Chen saw that it was almost time, took out all the sea cucumber slices, and placed them one by one on the cutting board with the white side facing up.

Use kitchen towel to dry the surface.

Then use a brush to apply a layer of egg white powder to the surface, then use the tip of a knife to dip the fish grits in the bowl and place it in the center of the butterfly slice.

Each piece of fish grits must be shaped into a strip one inch long, three thirds wide and four quarters thick, shaped like an olive.

This way.
Sea cucumber slices are used as butterfly wings, fish grits are used as butterfly abdomen, and a delicate butterfly begins to take shape.

"Wonderful." Lu Yongliang couldn't help but admire when he saw such a beautiful thing.

Lao Cui also took a deep breath at this moment, "This is the wisdom of the Chinese people. Making ingredients into various shapes is also an art in cuisine."

Every time at this moment, these old chefs will sigh with emotion.

Because they have been doing this all their lives, especially the chefs who can appear at state banquets to cook. They sit at the door with a knife and carrots all day long and practice carving.

Su Chen, the butterfly, is still relatively elementary.

To get more complicated, there is the craft of carving dragons and phoenixes.

Some people always think that these fancy craftsmanship are of no use, as it is the same thing when they are eaten.

In fact they probably won't understand.

When he sat there and waited for a while, and the chef served him such an exquisite meal, that moment of surprise was really a rare happiness.

Because at that moment, this delicious food belongs to you only!
And when you eat with extreme happiness, your taste buds will also become active.

Su Chen didn't know the complicated thoughts of the old chefs. It was obvious that the twenty-four butterflies had not been completed yet.

Dip your fingers in water and smear it smooth on the butterfly.

"Everyone, stand back a little."

Hearing these familiar words, Lu Yongliang and Cui Yu quickly took three steps back in unison. Zhang Maolin and Wang Zhijun, who were ignorant, were still looking at Su Chen curiously, not knowing what was going on.

Fortunately, Lu Yongliang is quite kind.

He grabbed the two of them and pulled them back.

In the blink of an eye, Su Chen bent his legs and squatted down. At the same time, he arranged the shelled winter bamboo shoots with his left hand and carried them behind his back.

Holding the chef's knife in his right hand, he took a deep breath.

Bang bang bang bang!
Su Chen directly used the wild sword technique that he had not used for a long time!
With the blessing of the Chef's Knife, the Precision Strike Badge, and even the magic sticker on the bridge of his nose, this knife skill is even more superb. Su Chen almost doesn't need to use his eyes to observe. Every time the knife rises and falls, it seems to be chopping at the same time. A position that actually shifts slightly every time!

In the wildness, he chopped randomly.

Zhang Maolin was dumbfounded, and Wang Zhijun's eyes were dull. Until Su Chen took back the kitchen knife, the two of them still didn't get over the deep shock.

"That's..." Zhang Maolin pointed to the winter bamboo shoots that were still as good as before on the cutting board, extremely puzzled!
"Oh, because I'm actually not very good at cutting slowly, so I can only do this." Su Chen grabbed a handful, and the winter bamboo shoots that looked intact instantly turned into hair-like thin strips.

A total of forty-eight!

The remaining part was cut into short strips of three-thirds length!

Such sword skills really opened the eyes of Zhang and Wang.

Lao Lu crossed his arms across his chest and shook his head one after another, "History is always surprisingly similar. Every chef who comes to this kitchen cannot escape this fate."

"Who says it's not the case? I don't like this about Xiao Su. Young is young, but isn't he too sharp?" Lao Cui said speechlessly.

Why don't you just cut some winter bamboo shoots into shreds? Why not make such a big fight?

Su Chen remained silent.

Shredded bamboo shoots and shredded ham are arranged horizontally on the belly of the butterfly one by one.

Until the abdomen is covered, add two bamboo shoots to the left and right of the head, which looks like tentacles!
At last.

Dip a toothpick into some water, pick up a black sesame seed from the small bowl, and insert it accurately on the left and right sides of the tentacle.

Butterfly eyes are there!

After a busy meal, the sea cucumber slices are the wings of the butterfly, the fish grits are the abdomen of the butterfly, shredded bamboo shoots and ham outline the pattern and tentacles of the abdomen, and black sesame seeds are the eyes of the butterfly.

Forty-eight butterflies were placed on a plate by Su Chen and put into the steamer.

Timed, three minutes!

During these three minutes, Su Chen methodically added more than half a bowl of clear soup to the soup bowl, and then sprinkled some pepper and salt.

Stir lightly.

Three minutes, here it is!

(End of this chapter)