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

Chapter 235: A dish only found on TV: sliced ​​suckling pig!
The processed turtle meat will not have any fishy smell at all.

Moreover, Su Chen's knife skills are extremely interesting, and it's almost impossible to tell what kind of meat it is.

Many people were curious just now. Through the live broadcast on the projector, they found out that the dish served was water fish. This was the first time that everyone had seen someone doing a live broadcast of the kitchen while eating. Many people were very interested. Curious, they asked around.

"What kind of fish is a water fish?"

"It's just a turtle, bastard, turtle, you know, that's the thing!"

"Hiss, this is actually fried tortoise? This stuff is so novel, let me try it. Oh shit, where is the food?"

Many people had just listened to the introduction and were about to start eating. They were surprised to find that the plates on the table were empty. There was no trace of fish meat left, and only a few inconspicuous garlic sprouts remained.

Li Rong and Xiu Juan stood speechless next to the seats they had just sat at.

Now those three seats have been occupied by the drivers of the three leaders.

The three drivers sat there and looked dazzling.

During the few minutes that Su Chen and A Wu were chatting, the meat rolls had cooled down a little.

"This place is really innovative. To be honest, this is the first time I've seen someone cooking a banquet and doing a live broadcast in the kitchen."

In this way, the joints can be glued firmly, and the joints are placed into the plate with the joints facing down, and then placed in the steamer. The edges of the plates should be firmly solidified with wooden chopsticks to prevent the meat rolls from exploding during the steaming process.

At this moment, the five meat rolls were steamed in the steamer for twenty minutes. The surface was shiny and looked like dough rolls mixed with potato flour.

"Hmm, he wants to live broadcast in a normal restaurant. Does he dare? I don't like to eat in restaurants outside because I'm afraid it's not clean! If the boss dares to live broadcast, it means that the kitchen hygiene must be good and he is not afraid of people watching. "

Just cutting such large pieces of fat and lean meat into ultra-thin large slices of meat would stump many senior chefs.

Boss Su and Yu Guang gave Ah Wu a roll of his eyes, wondering if people in Guangdong Province have so many dramas, so I asked you to cooperate with me and not let you act in such an exaggerated way.

"This meat is good. What the hell was that turtle I ate at Jingzhou Hotel with Secretary Zhang last time?"

This dish is easier said than done.

This statement made the diners outside burst into laughter.

He had no choice but to say with a dark face, "I'll go see which table still has space."

The main table was already full, and everyone present was a dignitary. Even if Li Rong had a hundred courages, she wouldn't dare to come here and join in the fun.

Li Rong and three others stood in the back, craning their necks to watch everyone show off the turtle meat. Moreover, the expressions on these people's faces were not fake, it was probably really delicious.

"You are so kind. I have never eaten turtle before following Director Wang. I must say, this stuff is really delicious! I heard it is a great supplement? What a pity, the portion is a bit small."

Next to Su Chen was Ah Wu, who was singing along. Ah Wu pretended to be surprised, "Oh! Pheasant roll, is there pheasant meat here?"

Indeed, there were a few tables near the door with only nine people, but after everyone ate the fried fish with garlic sprouts, they all came to a consensus: today’s meal is not simple!
And the first hot dish is whole turtle. Who knows what kind of delicacies the following dishes will be. After all, Jingzhou people really haven’t seen much serious seafood. Plus, in the live video, there are all kinds of delicacies in the kitchen. There are all kinds of fish and crabs that I have never seen before.

After laying it flat, compact the meat with your hands. Finally, place the ham strips on the lean meat and start rolling forward. When you reach the empty space of the fat meat, paste the egg white powder on the strips, and then roll it again!

Everyone looked at the projector, and some looked at the door of the cafeteria from time to time.

"It looks like our Jingzhou dough rolls, isn't it dough?"

Su Chen took out the plates one by one. From the outside, it was really hard to tell what they were. After all, they were just something shiny and translucent, wrapped into a roll.

There is another little trick that is not known to outsiders. When laying the meat, you must spread it horizontally with the fat and four inches vertically, leaving a two-inch gap for the fat.

Li Rong went back angrily and wanted to argue with Aunt Fang again, but she heard a sound coming from a speaker installed somewhere on the 19th floor.

In the picture, Su Chen had just opened the lid of a pot. After the vigorous mist dissipated, five cages of delicious food were revealed inside.

Jokes that are not very humorous can seem funny when there are a lot of people.

What's more, when making meat rolls, you need to mix some dry dough powder on the fatty meat slices, and then mix the marinated lean meat with some dry dough powder and spread it on the fat meat slices.

So many condiments have slightly changed the color of the lean meat.

"No one stipulates that pheasant rolls must contain pheasant meat, just like there is no wife in the wife cake."

Are you from TVB?
"Of course it's not pheasant meat."

After saying that, he turned to look at Li Rong, "My dear sister, why don't you and the rest of us just squeeze in together? How about you bring a stool to our table to squeeze in?"

"That's right. If you like it, you can take a look. If you don't, you can take a look. It doesn't matter. What kind of dish is this? Do you know it?"

"That's not possible." Aunt Fang refused without hesitation, "Today's menu is all set by me. Many of the dishes in it take seven or eight hours to prepare. Each portion is cooked just right. Where to go? "Tian, ​​I can't add!"

Director Liu and the others over there were also standing awkwardly behind Secretary Zhang and the others, they could only watch and worry, there was really nothing they could do!
Seeing that this was no solution, Zeng Guofeng said, "Honey, see if you can talk to the boss and give us a temporary table."

So after seeing Li Rong and the other two people coming over, most of the guests deliberately spread their arms on the table, or moved their chairs deliberately, making it appear that the place at their table was very tight and there was no room for them at all. appearance.

Do you still want to come and eat such delicious food with us?
Let me ask, isn’t it nice for nine people to eat at one table? Why should it be changed to ten people?

Realizing that no food was being served outside, I calmly continued to watch the projector. After all, the experience of having my home stolen just now was really tragic!

"Boss Su, it's time for you to continue introducing this dish, right?"

"This dish is called pheasant roll."

It’s no wonder the guests didn’t recognize this thing.

After Su Chen cut the meat into large, ultra-thin slices, he used egg yolks, Ajinomoto, and white sugar to make the lean meat, plus refined salt, soy sauce, and even rose wine!

"I followed Mr. Gong to a five-star restaurant in the next city before, and the soft-shelled turtle was so fishy."

Hearing this, Li Rong immediately ran from that table to the main table, "Yes, yes, everyone is eating so deliciously, we don't have anywhere to sit here. It's easy to add another table."

Su Chen placed the taken out meat rolls on the cutting board, gently lowered the chef's knife in his hand, and slowly cut all the meat rolls into quarter-thick slices.

In this way, diners can see more clearly from the side.

There is a layer of crystal white stuff, with a layer of sauce-colored ingredients inside, but the thing inside is a recognizable ham.

According to the explanation of the famous recipe, the original flavor of this dish should be Cantonese-style sausage, but Su Chen changed it to ham after some thinking and trying.

After all, not everyone can get used to eating Cantonese sausage, but most people can get used to eating ham.

After cutting.

Heat the pot and heat the oil!
The large iron pot was boiled until white smoke began to rise. Su Chen poured the vegetable oil into it and waited until the oil temperature rose to 90% hot, almost burning!
Use long bamboo chopsticks to hold the cut meat rolls and put them in one by one.

The steamed meat rolls are still extremely fragile. If you pour them directly into the oil pan with a spatula, they will explode instantly!
So I could only use bamboo chopsticks to pick them in one by one. There was nothing I could do about it.

Even so, Su Chen's movements were still very fast. Every time he reached the thirty or fortieth meat roll, he would stop and turn over the meat rolls he had sandwiched in front.

When it reaches sixty or seventy, the meat rolls that have been fried until golden on both sides are taken out.

After repeating this for about six or seven minutes, all the meat rolls were finally fried to a golden brown.

It took a long time, but the diners outside were not bored at all, because many people discovered an interesting thing while watching the cooking.

Among the crowd, there was a child wearing a school uniform with the words "Experimental Middle School". He stood up excitedly and pointed at the projector, "He can actually remember clearly! I just remembered ten in order, and that person actually gave them in order. The ten volumes were turned over, and then the ten were picked out in order! Is this person the one with the strongest brain? "

The adults nearby woke up when they heard the child's words.

Even though Su Chen didn't even pause in his movements, it looked like he was doing it in one go, but in fact, he could actually clearly remember the order in which he rolled the exact same pieces of meat into the pot?
That's outrageous.

"I still don't believe it. I'm staring at him closely this time. I don't believe he can remember everything!"

"Watch it, watch it, this wave of fifty meat rolls are put into the oil pan one by one. Oh my god, my eyes are going to be dazzled."

"It's okay, I can remember it!"

Everyone looked at the person who said this in disbelief. They only saw a middle-aged man standing up and holding his mobile phone high. "I took the video with my mobile phone. I will watch the playback later to see if he really turned the page and came out in order." Pot!"

Good guy.

Other people's chefs rely entirely on memory, why are you using high technology to cheat?

Although it seems funny, it also adds some fun to the waiting diners.

Everyone looked at the big screen and listened as the middle-aged man started counting after half a minute.

"one two Three!"

"."

"Forty-eight, my God, everything is right, fifty! Damn, my God, everything is really right! This chef is simply amazing!"

As the big brother screamed excitedly, the diners seemed to have seen some incredible move and started to applaud involuntarily.

What a miraculous operation this is!

It seems that I put the meat rolls in the pot casually and casually. The rolls are not fixed in a certain position in the oil pan, but keep changing positions as they float and roll with the hot oil!

Even so, the mysterious chef was still able to turn the noodles in the order they were put into the pot, and finally take them out in the original order. In other words, every piece of the golden-brown meat rolls was fried at this moment. The frying time experienced in the pan is exactly the same!
And the thought of such exquisite dishes being made just for them fills the waiting diners with endless expectations.

After all the meat rolls were fished out, Su Chen placed them on individual plates according to quantity.

No more, no less, twenty per plate.

Two more small dishes were placed in the corners of the round plate, containing Huai salt and simmering juice respectively.

As Su Chen placed these ten dishes on a square plate, the guests in the hall became restless again.

Everyone unanimously moved their eyes from the big screen to the direction of the frosted glass in the canteen. That is the food outlet!

When the long legs and the short legs walked out together, many guests were already waiting impatiently. They even stood up from their seats and stretched their necks, as if they had seen the food in advance and had eaten it in advance. .

First, the nearest main table.

A plate of pheasant rolls was placed on the table, and everyone stared at it intently. However, the people at this table were all very special, and even though their stomachs were growling, no one took the initiative to use their chopsticks.

"This dish is good, I like it very much." Secretary Zhang picked up a piece of meat roll with his chopsticks, slurped the juice in his mouth while standing, and made a crisp sound when chewing that could be heard by people around him.

"It's good to eat it with Huai salt." Secretary Zhang finished eating together and then ate another piece.

Others were afraid that he would hold out his chopsticks again, because there were only twenty yuan in the plate. To put it bluntly, each person had two yuan, which was clearly divided.

Now that Secretary Zhang has started, everyone no longer waits and stretches out their chopsticks to pick up the food.

For a time, the noise in the hall disappeared and was replaced by the very rhythmic sound of chewing.

The sound of crunchy things being chewed to pieces was followed by people's admiration.

Secretary Zhang rolled up two pieces of meat and took a satisfied breath, as if he could savor the flavor in his mouth again.

“It’s sweet and crispy, has a delicious burnt aroma, is fat but not greasy, and has a simple flavor. It’s a good dish!”

Mr. Gong next to him couldn't help but nodded, "This dish is very good. I thought it was stir-fry last night, but when I saw the video today I realized it was actually fried meat rolls. It's really a bit magical."

The boss of Jingtai next to him took this opportunity to interject, "Two leaders, this dish is a famous Cantonese dish in Guangdong Province, but the production process is very complicated, and restaurants in the north have not introduced it on a large scale. We just saw the chef cooking it The process of frying actually requires very tedious processing before cooking.”

Seeing Secretary Zhang nodding with satisfaction, Boss Jingtai smiled and said, "If you two like it, I'll go back and ask the boss here for advice. If you come to the company and don't have time to make these things, you might as well come to our Jingtai Hotel to taste them." , you should give me a try and give me some suggestions."

What I said is so flawless that it neither offends the delicious food nor offends everyone present. It is also called a tasting, but it is not for you to consume!
After all, among these people here, no matter who can come to Jingtai, they are absolute guests. It doesn't matter whether they have money or not. The main reason is that this kind of network is very rare.

Hearing what Boss Jingtai said, the boss of Jingzhou Hotel stood behind him and was furious, "Didn't you say you were the apprentice of the chef at the state banquet! Why can't you even find a seat for us now!"

Master Li looked at his boss unjustly and said, "Yes, but it was the boss who had to stand up and leave just now, otherwise no one would be able to occupy your seat."

"You him!"

Over there, Li Rong and the other three were even more anxious. Just watching the live broadcast of this dish already made people salivate, and now they were watching others eat it.

Listening to that crispy sound, my mouth is watering with greed.

This fucking sentence really comes true, I watch while others are eating, and I stand while others are sitting.

The key point is that they could just leave just now because everyone is on an equal footing. Even the distinguished guests at Lao Zeng's main table have intensive contacts with Li Rong and her husbands.

But it’s different now.

The secretary of the city was sitting there, the chairman of Jing Neng was sitting there, and the director of Jingzhou TV station was also sitting there.

Those people who were all distinguished guests in Li Rong's eyes just now were standing behind her.

At this time, anyone who moves randomly will be very conspicuous. If he leaves directly, it will not give the host family face.

In this situation, if you don't give face to the host, does that mean you don't give face to Secretary Zhang?

So the three of them could only stand awkwardly between two tables, neither walking nor looking at them.

It’s uncomfortable, it’s very uncomfortable!
Little did they know that the real pain had not yet begun. Within ten seconds of the dish being put on the table, everyone was eating it up with just two chopsticks.

The sound of the squeaking mouth, and the sound of people praising after eating, undoubtedly became an extremely painful existence for the other people standing. However, when the projection screen turned and Su Chen took out the same ingredient again, everyone was shocked. I was really dumbfounded!
In the corner of the kitchen, I don't know when a huge oven was added. This is no longer a traditional oven.

It's a large cylindrical carbon oven!

Before Su Chen took action, Jingtai's head chef's eyes lit up, "Is this freshly made roast duck?"

If it is freshly roasted duck, dip it in sugar while the duck skin is crispy and eat it. It is definitely a delicacy in the world!
However, when Su Chen opened the oven and took out something inside, everyone was completely stunned!
"Roasted suckling pig! Oh my God, I've seen this in a movie!"

"Oh my god! It's really a roasted suckling pig. Get out of the way. I'm going to perform a three-bite eating suckling pig today!"

"Oh my God, please give me your phone and I'll take a picture. I've never seen this thing before. Can such a small pig be eaten?" "It's so tempting to look at it. There is no place in Jingzhou that specializes in roasting suckling pig." Ah, where did you get this thing?”

It’s time to say it or not.

When Su Chen pulled the roasted suckling pig out of the oven and placed them one by one on the chopping board, all the guests present exclaimed and started taking short videos with their mobile phones.

The key is that this thing is so rare!

Many people in Jingzhou have even seen this thing when watching "The Tomato Rich Man" to death, but they can't see it in reality at all!

You may be afraid of making snake meat, but if you take out a suckling pig that is roasted until it is bright red in color, shiny and tender, my mouth will water!
The suckling pigs that had been grilled until they were shiny were all placed there. Just looking at them was a top-notch visual feast!

At this moment, no one questioned Yumi Lai’s live broadcast in the kitchen. Everyone was even very lucky to be able to see the making process of a suckling pig with their own eyes!

The suckling pig, which weighed about seven or eight kilograms, was not very big. It was lying on the cutting board in a prone position, with Su Chen holding the chef's knife in one hand.

First, remove the bindings from the front and rear hooves of the roasted suckling pig, and then cut a knife across the back of the spine below the ears and the back of the tail.

Make a straight cut at both ends of the cross-cutting edge from top to bottom to form a rectangular incision.

Then make a straight cut along the middle line of the back to divide the rectangle into two pieces. Make another straight cut along the middle line of each side to cut into four strips of pork skin.

The cut pig skin was picked out with a knife, and there was clearly no trace of meat on it.

Awu on the side immediately brought a large bowl covering the middle of the plate.

The pig is laid flat on the bowl and the roasting spit is pulled out.

Each piece of skin that was just cut was cut into eight pieces, a total of thirty-two pieces!

Use a knife on the bottom and put the cut pig skin back on the back of the pig according to its original shape.

Start placing condiments one by one on the big plate.

Thousand-layer pancakes, sour beets, green onions, sweet sauce, and sugar. Divide each into two small plates and put them on a large plate.

Slices of suckling pig are ready!
Seeing the dishes starting to appear on the projection screen, everyone turned their attention towards the canteen.

Tempting, so tempting!

The cute little suckling pig was so shiny from roasting that it even reflected light when the light was on, and it was still an appetizing bright red color.

When Su Chen was cutting the skin, he could hear the crunching sound through the screen.

"Oh my god, I can't even imagine how happy I would be today if I could just take a bite of this!"

The eyes of the middle-aged man who had just been taking photos and counting with his mobile phone were beginning to gleam.

Still green light!

Although suckling pigs are small, they cannot carry so many at one time.

At this moment, more people poured out from the direction of the canteen where the delicious food came from.

Jiang Wensheng, Jiang Wusheng, A Wu, Zhang Li and so on.

They all turned into waiters, each holding a luxurious little suckling pig in their hands, and placed the suckling pig on ten tables almost at the same time.

The people sitting at the table swallowed their saliva involuntarily.

"I'm welcome!"

Secretary Zhang had already tasted it once the day before. At this moment, he was the biggest here. He directly took the chopsticks in front of everyone, added a piece of golden-red pig skin, dipped it in the white sugar on the plate and stuffed it into his mouth.

If roast duck dipped in sugar is already the best in the world, then suckling pig skin dipped in sugar is simply the best among the best.

It is crispy and not greasy at all, but there is still magical juice overflowing when you chew it. The second half of the taste actually has the elasticity of the pig skin itself.

'Oh my god, who is eating such delicious food every day? '

Secretary Zhang thought so.

If he could have such a big banquet with a share of 200 yuan, then he would rather pay his share every day to eat a big banquet everywhere!
Others couldn't bear it anymore. When they saw Secretary Zhang moving, they all picked up their chopsticks and pointed them at the suckling pig.

Thirty-two pieces of pig skin are not too little.

But in front of a group of hungry wolves, it seems that it is not enough to eat.

Some people at some tables even showed their superior control over chopsticks, being able to stack up pig skins and hold four or five pieces at the same time!

Needless to say, Aunt Fang's relatives and friends are all respectable people. On weekdays, everyone tends to be calm whether they speak or do things.

But now?

Just looking at the table closest to the door, there was already a woman who was beginning to feel dissatisfied.

"His uncle, you just took six or seven slices. Can others eat it?"

"That's right, uncle, please give me some to eat. I just ate one piece and it's gone!"

The middle-aged man laughed and stuffed something into his nephew's pocket, "Take five thousand yuan and go and have some fun."

The boy immediately saluted, "Yes! Uncle!"

His parents were speechless when they saw it.

The uncle held the pig skin between his hands and ate it while standing with the sugar. After dipping it in the sugar, it was still not enough, so he had to dip it in the sweet sauce for another piece.

Then wrap the pig skin with thousand-layer pancake, stuff it with green onions and sour beets for a crunch. There is no expression of enjoyment on his face, but his movements are like a hungry wolf, extremely scary!
He is not the only one with this image.

Almost most of them looked like this at the moment, looking at this voracious look, which made Li Rong and the three of them salivate.

"Hey, hey, give me a piece of it, we are all friends, please give me a piece of it!" Li Rong found an old friend she knew before, and reached out to pinch the pig rinds in his bowl!
"Hey, hey! I've licked this bit before!"

The man hurriedly snatched it back with his hands, not even bothering to dip it in the ingredients, and just stuffed it into his mouth.

After stuffing it in, he slowly scooped some sugar with a spoon and put it in his mouth.

'Anyway, putting it in your mouth and dipping it are the same! '

Everyone who looks at Li Rong will be stunned.

Aren't we usually good friends? Why don't you even give me a piece of pig skin?
So is Shuhua and Xiujuan.

They reached out several times to ask for something to eat from their friends, but every time they didn't wait for them to reach out, someone else would eat the pig skin in their mouths.

A few anxious people circled around, constantly wandering around the edges of various tables, like clowns making everyone laugh.

As for the owner and chef of Jingzhou Hotel over there, as well as the previously arrogant Director Liu, they were even more embarrassed now standing behind Secretary Zhang.

This is what you call, watching others eating, standing while others are sitting. This is the most uncomfortable state of eating!

however.

Things are far from over yet.

Thirty-two pieces of pig skin disappeared in an instant, just as everyone was about to get their hands on the tempting suckling pork.

The people who were delivering the food just now actually started to stop him!

"Everyone, everyone! This suckling pig is not edible yet, we still need to do further processing!"

Seeing that they were being stopped from eating, many people showed displeasure.

Aren’t you just putting it here for people to eat?

We’ve eaten all the pig skin, and now the fragrant pork inside is exposed. You actually said you won’t let us eat it. What does this mean?

Some people were even ready to argue with Zhang Li who was standing at the table.

Fortunately, at this time, Secretary Zhang at the head table spoke.

As soon as he spoke, everyone automatically became quiet. After all, this was the city secretary!

"Everyone doesn't know something."

Secretary Zhang simply stood up, looking a bit like he was speaking in a meeting.

"This dish is a second-table dish, which means it can be served twice. What we ate just now was the first-dinner dish. Now Boss Su wants to recycle this dish for secondary processing. Please be patient!"

Secretary Zhang said so, so naturally it was hard for everyone to say anything.

Besides, the restlessness just now was entirely due to being too greedy.

I thought that today's entrance banquet would be a common banquet, but I didn't expect that the cold dishes were really ordinary, but this hot dish was only served three times, but it already amazed everyone.

The tenderness of the stir-fried fish, the crispy outside and tender inside of the pheasant rolls, the exotic flavor, and the sweet, crispy and fresh flavor of the roasted suckling pig all tantalize everyone's taste buds.

Just this has conquered everyone's taste buds, so for the rough-tempered Jingzhou people, they can't figure out the significance of the secondary treatment of this little suckling pig.

But now that Secretary Zhang has said it, it’s hard for everyone to say anything.

He could only endure the crazy secretion of saliva in his mouth and watched eagerly as Wu and others collected the little suckling pigs on the table.

The old uncle who gave his eldest nephew five thousand yuan did not forget to put a small vegetable leaf on the plate on the table, "Our suckling pig is the most complete and has the most meat, so don't get confused!"

This look of protecting the calf also made the relatives at the same table laugh.

"Uncle, my boss's chef can count more than fifty meat rolls, but he can't count you, a little pig?"

"Who are you calling a pig? I won't slap you, you brat!"

Aunt Fang watched her relatives lively from a distance, and couldn't help but have a happy smile on her face.

When friends and relatives eat together, comparisons and vanity are nothing compared to the most important thing of everyone being happy.

While the middle-aged man was being teased, Su Chen's figure appeared on the projector again. In front of him was the ten portions of suckling pig that had just been brought back.

"People in Guangdong Province are more sophisticated in eating. We Jingzhou people need to learn from this aspect."

Su Chen laughed dumbly.

If Awu and the others weren't forced to recycle it, I'm afraid everyone would just go up and slap the little suckling pig with their chopsticks, and it would be a shame.

And it is conceivable that some more aggressive people would tear off half of the suckling pig and hold it and gnaw it. Su Chen did not want such a thing to happen in his restaurant.

Remove the internal wooden supports from the suckling pig that has eaten the pig skin.

This thing was used when first roasting, in order to make the suckling pig roast more stylish.

Su Chen strongly requested a second knife change. In fact, besides eating more elegantly, there was also a very important reason.

To roast suckling pig, you don’t just remove the internal organs from the suckling pig and throw it into the oven.

After all the suckling pigs have been processed.

First, apply five-spice salt to the abdominal cavity. This is what Su Chen had already started to prepare in the morning.

It needs to be marinated for half an hour to dry out the water, then mix the bean paste, fermented bean curd, sesame paste, garlic, and sugar evenly, spread it evenly in the abdominal cavity, and continue to marinate for twenty minutes.

There is also a very crucial thing among them: Fenjiu.

Su Chen tried many types of wine in the practice room, but the final effect was not as strong as the fragrance of Fenjiu.

Moutai has a soy sauce aroma, Wuliangye has a strong aroma, but Fenjiu has a refreshing aroma!
After the marinated suckling pig enters the oven, it must be roasted slowly over low heat for fifteen minutes to allow the condiments to completely penetrate into the meat. At this time, the suckling pig is already in a mature state.

Then use the wooden support you just took out to support it from your hips to your neck.

It is also very particular when roasting. You must first stir the charcoal into two piles at the front and back, and roast the head and buttocks until they are bright red.

Then apply peanut oil to the surface of the pig skin, spread the charcoal in a straight line, and slowly roast the pig body.

Half an hour later, the golden-red roasted suckling pig was ready.

It would be a pity to eat such a large dish that consumes so much heat and energy and smash it with chopsticks. Only after a second knife change can the aroma of the condiments and wine inside the pork be fully brought out.

Naturally, Su Chen didn't have to explain these things to customers, so he just simply used "elegance" to deal with it.

Even so, in the eyes of many guests, Su Chen was no longer a cook at this time.

With the chef's knife in his hand, he is the savior of their taste buds!
When the chef's knife fell, the pig's ears and tail were cut off.

Chop off the lower sections of the front and rear hooves, then cut off the skin from the pig's forehead to between its nose.

Using this knife technique, go to the abdomen and cut all parts of the suckling pig into thin slices one by one.

The slices in each position are different in size. After cutting, Su Chen's hands are like magicians, and the slices of meat are placed back on the plate.

Ever since.

A suckling pig that looked like it had been cut into densely packed meat reappeared on the projector.

And those slices of meat, neatly stacked, give people the first visual impression.

this.
Isn’t it too easy to eat?

(End of this chapter)