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

Chapter 242 Xiangbadao

"you."

Facing the hungry eyes of these two people, Su Chen felt a little scared for the first time.

If you look closely, Cai Sirong's eyes seem to be glowing green.

It turned out that while I was savoring this delicious egg fried rice, these two people were just eating without saying a word?

Cai Sirong stared at the golden fried rice in Su Chen's bowl, "Boss Su, you don't want others to know that your fried rice is so delicious, do you?"

Liu Guochu had the same idea!
"Boss Su, can one hundred thousand dollars not even fill your stomach with fried rice?"

Are you guys threatening me?
Okay, okay, let’s play like this, right?

Su Chen slammed the bowl onto the table, "Okay, I'll give it to you guys!"

Then he stood up and left the kitchen, destination: the third floor.

After Cui Yufen and Lu Yongliang arrived, they were waiting for the decoration to begin. They couldn't just sit there doing nothing, right?
So two days ago, Su Chen assigned several unused canteens on the third floor to the two of them. Currently, the two of them and their team members are in charge of two kitchens respectively, with two state banquet chefs in charge. Su Chen is still very confident about the home-cooked dishes produced by the four newly added kitchens.

So now the third floor not only has the 30 home-cooked dishes made by Lao Shiqi and Zhang Heping, but also includes two series of home-cooked dishes from Hubei Province and Shandong Province, and the choice of dishes is more abundant.

I can’t eat my own fried rice, and I can’t eat the home-cooked meals of the state banquet chef?
After arriving on the third floor, he happened to run into Lu Yongliang and Cui Yu sharing their meal. Su Chen sat down without hesitation and joined them.

You know what, these two people are quite good at eating.

Lu Yongliang grew up in Hubei and has a special liking for lotus root. The home-cooked dishes he made today are pork ribs stewed with lotus root soup and stir-fried cauliflower with bacon.

Cui Yufen made a simple dish of box tofu and a plate of pancakes and green onions.

Su Chen picked up a burrito, dipped it in some Northeastern soybean paste, and rolled it with a scallion.

"crunch~"

It must be said that the scallions from Shandong Province are delicious. They are completely different from those from other places. Not only are they not pungent, but they are also slightly sweet.

The pancakes were very chewy, and Su Chen's cheeks were tired from chewing them. He didn't know how Lao Cui's teeth were still so good at his age.

Then pick up a piece of tofu from the box, the red soup with a salty and fresh aroma flows on the tip of your tongue, bite through the skin of the fried tofu, and you will get to the meat filling inside.

What a comfort!
He swallowed the food in his mouth and poured a bowl of the pork rib soup stewed by Lao Lu. He also scooped a few more pieces of lotus root. The lotus root pieces from Hubei Province tasted floury and were stewed very soft by Lao Lu. They were delicious.

Seeing Su Chen eating so voraciously, Cui Yufen and Lu Yongliang were both stunned.

"This is the first time I see you eating here. Why don't you cook for yourself today?"

Su Chen stuffed another chopstick of bacon into his mouth and said vaguely, "Don't mention it. I made egg fried rice, but Liu Guochu and Cai Sirong snatched it away."

"What the hell is this?" Cui Yufen was stunned. "What's so good about snatching a piece of fried rice?"

"That's right. Liu Guochu has some problems with his brain. We're going to prepare a big dinner for him tonight. Now he's fighting for that egg fried rice. He's totally sick." Lu Yongliang also expressed his opinion and put another piece of pork ribs in Su Chen's bowl. "You country bumpkin, don't bother with him. By the way, how are the Hunan dishes for dinner going?"

Su Chen was chewing the ribs in big bites.

The taste is light, but very fresh. "I already have an idea. We can start preparing after dinner. By the way, did you know that Zhang Maolin is coming too?"

The two looked at each other and shook their heads, indicating that they had no idea.

Su Chen didn't say much. He served himself a bowl of rice, poured all the soup from Cui Yufen's box of tofu on the rice, mixed it together, and began to eat happily.

As expected of a state banquet chef, even the home-cooked dishes he makes on a daily basis taste top-notch.

And Su Chen also discovered something very interesting.

The dishes cooked by Cui Yufen and Lu Yongliang do not taste like those from a restaurant, but rather like home-cooked dishes.

This feeling is hard to describe, anyway it goes really well with rice!
After a hearty meal, Su Chen began to prepare for tonight's dinner, but Cui Yufen and Lu Yongliang said that they had to open in the afternoon, so they would not go to the 19th floor to join in. They just said that they could be called when it was time to eat.

These two have been working hard these days.

Lu Yongliang's sales volume fell slightly behind on the previous day, so he immediately launched several innovative dishes on the next day. After overtaking Cui Yufen, he felt very unhappy and immediately brought out various signature dishes of Shandong cuisine.

As a result, many customers had no time to eat the home-cooked meals after they arrived, and they lined up in front of the couple's kitchen.

Su Chen saw it and was happy in his heart.

This healthy competition needs to be a little more crazy!
As soon as I walked out of the third floor, I met a middle-aged man wearing courier clothes and a motorcycle helmet at the elevator entrance.

But the strange thing is that there is no courier company’s logo on the clothes.

"Hello, this is your express delivery, please sign for it."

Su Chen took the form and signed it, but he was looking at the middle-aged man out of the corner of his eye.

He had always been curious about how the food in the vending machine was delivered to him, but after watching for a long time, he didn't notice anything wrong with the middle-aged man.

After signing, the man pointed to the box still in the elevator behind him and said, "Do you want me to help you move it upstairs?"

Su Chen shook his head, "No need."

The man turned and entered another elevator. Even though Su Chen looked at the window of the stairwell for a long time, he did not notice where the man went.

“Weird”

Throwing aside these messy thoughts in his mind, Su Chen brought a large box of food to the 19th floor. After struggling to push the box into the kitchen, he saw the two of them slurping hot water from their own small bowls.

"What is this?"

Liu Guochu swallowed it directly into his stomach despite the scorching heat.

The heat made my whole body feel comfortable. "I'm not full yet. I'll be full after drinking another bowl of hot water."

"Yeah, this fried rice tastes better if you pour some hot water after eating it." Cai Sirong put down the empty bowl and said.

Su Chen noticed that the bags of pickled mustard tubers that the two people threw into the trash can were torn open and turned inside out, and there was no soup on them at all.

"This is to rinse the pickled mustard tuber bag with hot water."

I shook my head speechlessly, thinking that these two people really have never eaten good food. They can eat a bowl of egg fried rice like this. If I use the ingredients from the vending machine to make Hunan cuisine tonight, won't you be so angry?
"Okay, now that we've eaten and drunk some water, I'm about to start. Who are you?"

Liu Guochu smacked his lips twice. "Tsk, I'm definitely going to watch it live, and I can also help you. You have to cook at least eight dishes, and I'm afraid you can't handle it alone."

Cai Sirong was a little confused.

What I heard and saw at Delicious today would be a waste if I used it to make a vlog.

This is just a lot of news, and she even thought of the headlines.

"Shocked! The state banquet chef is willing to be his assistant chef!"

"Famous chefs actually do this before cooking"

"Not even enough fried rice, is this a loss of humanity or a fall from morality?"

Oh, the last article must be reported in detail.

While she was daydreaming, Cai Sirong saw that Su Chen had already started to move, and immediately aimed the machine on her shoulder at Su Chen.

The box is filled with various ingredients. After opening it, you can see wisps of cold air coming out. This box is actually an insulated box, and the ingredients inside are all in a refrigerated state.

Following the instructions in the practice room, Su Chen quickly began to sort all the ingredients.

The first thing to do is to boil the red soup and other broths, and then start to process ingredients such as soaked fish skin. These need to be washed repeatedly and then either steamed or boiled, which are relatively time-consuming ingredients.

Five pounds of fresh mutton looks very clean, and it is the color of freshly slaughtered mutton, and it does not need to be washed at all.

Su Chen picked up the mutton and smelled it.

Very good. Even the raw meat doesn’t smell any strange odor. It is even better than the mutton that Fang Chang bought from Inner Mongolia last time.

The fresh lamb is directly put into a pot of cold water and cooked without even adding any seasoning.

Place a 20-minute countdown alarm in front of the cold water pot.

If Su Chen did it by himself, he generally would not use this kind of thing. Just relying on the magic patch placed on the bridge of the nose would be enough for Su Chen to determine the degree of maturity he required through observation.

However, if there are outsiders around, Su Chen still has the habit of setting an alarm clock, otherwise this behavior would seem a little too fantastic.

After putting the mutton into the pot with cold water, Su Chen washed the pickled cabbage and green garlic and cut them into fine pieces. He also removed the stems and seeds of the fresh red peppers and cut them into fine pieces.

At the same time, prepare scallion knots, ginger slices, dried red peppers in a small bowl, and also mix a portion of commonly used wet starch. Put these things together and leave them alone.

Start preparing other things instead.

It is said that vending machines are really good things. All the sheep's hoof flowers purchased are already processed, if Fang Chang goes to the slaughterhouse to buy them.

Su Chen would probably have to remove the hoof shell and then brand the hair. After cleaning it, he would have to go through the necessary process of removing odors, which would be quite troublesome.

The seasonings used for braised lamb's trotters are quite similar to those for spicy and sour lamb, except that the shapes of the cuts are different.

Wash the coriander, red dried peppers and green garlic, then cut them into 5 cm long pieces. Place a bamboo sieve at the bottom of a large clay bowl.

First put in the lamb's trotters, then add Shaoxing wine, cinnamon, red dried pepper, soy sauce, salt, scallion knots and ginger slices, cooked lard, and water.

These things almost filled the earthen bowl.

Even before the fire is turned on, I'm already feeling hungry just by looking at it.

Put it directly on high heat, the water will boil in just over three minutes, then turn to low heat.

This is [煨].

Place a 2-hour countdown alarm clock in front of the clay bowl and proceed to the next step.

The more Liu Guochu watched, the more interesting it became. He would occasionally chat with Cai Sirong, treating it as an explanation.

"Look, it's only been a few minutes and Boss Su has already finished two dishes."

Cai Sirong asked speechlessly, "Is that it? It doesn't seem to be anything mysterious."

After all, in her eyes, Su Chen just mixed all the seasonings together, and even the mutton was not processed at all. He just threw the mutton directly into the cold water pot and set an alarm.

"You don't understand this."

Liu Guochu crossed his arms and said, "You underestimated Boss Su. Wait, I will open your eyes later."

After the 2-hour alarm was set, Su Chen no longer paid attention to this mess and started to deal with the water-soaked fish skin. This thing also has to be steamed before it can be used, which is also time-consuming.

While processing the fish skin, Su Chen took out a cabbage heart and placed it aside for later use.

"call"

After this operation, even Su Chen felt quite tired.

The three dishes are almost ready. According to Su Chen's habit, all they need to do is just the last step to complete them.

Next is the fourth course.

When I was a host a long time ago, whenever I came across a Hunan restaurant, I would always order this dish.

Dongan chicken!
In this dish, the four colors of red, white, green and yellow complement each other. The colors are simple and fresh. The sauce is less and the starch is thin, and the meat is extremely fat and tender.

It tastes sour, spicy and fragrant. Because it was originally made in Dong'an County, it is called Dong'an Chicken.

Although this dish is made with a whole chicken, it is prepared very quickly. Su Chen simply put a two-pound hen aside for later use, and then prepared all the other condiments without further processing.

For the fifth dish, Su Chen chose a vegetarian dish.

Ten vegetarian dishes!

If Dinghu Shangsu is a high-end vegetarian dish in Cantonese cuisine, then this Shijing vegetarian stew is the top vegetarian dish in Hunan cuisine!

Ten kinds of vegetarian dishes are used together, and the cooking methods include frying, boiling, braising and steaming. The finished dish is made up of a variety of colors such as red, white, brown, green and black. It looks colorful, the juice is thick and the taste is soft and delicious!

Compared to those meat dishes, this dish actually requires more effort to prepare.

Otherwise, Liu Guochu would be very surprised after seeing the menu. The dishes selected by Su Chen include those that test one's kung fu, those that show off one's skills, and those that test one's understanding of ingredients and condiments.

If these eight dishes are really well prepared, it would mean that Su Chen has reached a peak in Hunan cuisine that is difficult for ordinary people to reach!

"Then I will just give him the position of the president of the cooking association."

Liu Guochu, who is immersed in Hunan cuisine, had this thought a few hours ago.

You, Boss Su, cook Sichuan cuisine, Shandong cuisine, and Hubei cuisine. I heard that you organized a Cantonese banquet a few days ago, which was also very popular.

You can't cook my Hunan cuisine so well, right?

People who get admitted to Tsinghua University still have some shortcomings. You can't be good at everything, right?

All I saw was Su Chen taking out all the necessary ingredients and arranging them neatly.

The ten vegetarian dishes are: water-soaked magnolia slices, carrots, radishes, water chestnuts, and yam.

Soaked mushrooms, soaked bean shoots, wheat gluten, hair algae, and Chinese cabbage.

The next step is knife skills, which is the processing of these vegetables.

As early as when Su Chen started studying food, he knew that if the ingredients were cut into different shapes, the taste of the final cooked food would be very different.

This is where the complexity of this dish comes in.

Each ingredient must be cut into the shape that best suits its cooking.

For example, magnolia slices should be cut into jade wing shape, that is, one end remains unchanged, and the rest is cut into small strips.

Carrots are interesting, they should be cut into water chestnut shapes.

For white radish, cut it into olive shapes.

The water chestnuts should be processed into the shape of chrysanthemums, the yam should be cut into diamond shapes, the mushrooms should be removed from the stems and cleaned, then the larger ones should be cut in half, and the bean shoots should be cut into rectangular slices that are 1.2 cm long and 6 cm wide.

The gluten starts from one inch long and five centimeters wide slices. Soak the hair algae in warm water for five minutes and then wash it clean.

Although this sounds complicated, Su Chen actually does it very quickly.

For a mature chef, knife modification is just the most basic skill. When faced with ingredients, he needs to transform them into the shape he needs. All of this is supported by knife skills, and it is not like carving slowly.

I don’t know when it will be done.

Put the cut yam into a small bowl and put it directly into the steamer. This ingredient needs to be steamed before processing.

Put lard in a wok and heat it to 70% hot. Then fry the red and white radishes and remove some of the moisture. Then scoop out into a clay bowl.

Follow the same steps with the water chestnuts and magnolia slices, but place them in another clay bowl!

After completing this step, Su Chen did not do any further processing.

The next steps are easy, but it’s not time to start them yet.

He stretched himself out greatly.

The preparation for the five dishes has been completed, and the last three dishes are not too difficult.

In other words, for Su Chen, who had studied in the practice room hundreds and thousands of times, those things were no longer difficult.

All the production is just muscle memory.

"I'm a little tired, let me take a rest. Ms. Cai, there is Coke in the drawer of my office, please bring three buckets over so we can drink."

"Me?" Cai Sirong pointed at her nose, "Okay then."

I originally thought that even if I was not a customer, I was at least a friend. But listening to Boss Su's tone, I felt like he was his employee.

But then I thought about it, I had dinner with Boss Su some time ago, and the 'three-no home-brewed fruit wine' that Boss Su provided tasted very good.

Maybe this Coke is also homemade?

After placing the equipment on the ground and setting it up, Cai Sirong walked into Su Chen's office with light steps.

Just opened the door.

"Eh? Zhang Li?"

"Shhh!!!"

The man with short legs sat on Su Chen's boss chair. Because his legs were really short, they couldn't reach the ground at all and were dangling in the air.

In front of her was a bucket of Coke, and some chicken feet, chicken wings, duck necks, etc. wrapped in tinfoil.

"Don't talk, come here!"

Little Zhang Li’s mouth was full of red oil. She wiped her fingers with toilet paper and handed a chicken claw to Cai Sirong, “Here you go. Don’t tell anyone when you get out!”

"No." Cai Sirong felt that her brain was not enough. "You mean, you took advantage of Boss Su's cooking time to sneak into his office and eat his snacks?"

Zhang Li pouted, "Who said I was cheating? I've already told Sister Shengnan, and the money will be deducted from my salary this month."

Cai Sirong opened her mouth and felt something was wrong, but she couldn't tell what it was.

He just took the chicken feet given by Zhang Li in a daze.

It’s actually tiger skin?
Then I won’t be polite!

The braised tiger skin chicken feet are soft and glutinous. Just a sip will easily separate the meat and bones. The aroma of the sauce is accompanied by a soft and slightly chewy texture.

It’s so delicious?

Zhang Li lowered her head and held the blank packaging bag. "Is this also made by the boss?"

"That should be the case." Zhang Li didn't care about the source of these snacks. "I didn't know before that the boss actually likes snacks."

Cai Sirong nodded vigorously, "Everyone loves delicious food. Oh, by the way, give me three Cokes. Boss Su asked me to get them."

Zhang Li took out three Cokes from the drawer beside her legs and said, "Here."

Cai Sirong quickly finished eating the chicken feet, carefully wiped her mouth with toilet paper, and was about to leave with a Coke.

When he reached the door, he suddenly stopped.

She turned her head and asked a question that she felt was wrong but couldn't remember.

"Since these things will be deducted from your salary anyway, can't you just tell Boss Su and eat them openly?"

The chicken claw in Zhang Li's hand trembled slightly and she was stunned.

Even the tone of voice became somewhat cold.

"Ms. Cai, you don't understand."

Cai Sirong: ???
"The dragon slayer will eventually become a dragon!!!"

After Cai Sirong returned to the kitchen with a Coke, she was still savoring these words.

Who is the dragon slayer?

Who is the evil dragon?
This delicacy has a lot of stories behind it!
(End of this chapter)