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

Chapter 243: Am I also a part of his cooking process?

There is still a long time to explore the story of delicious food.

After Cai Sirong returned to the kitchen with the Coke, she temporarily put aside her curiosity about Zhang Li. After giving Liu Guochu and Su Chen a bucket of Coke each, she asked the latest question.

"Boss Su, did you make this Coke yourself?"

Su Chen neither confirmed nor denied it, "The formula of Coke is known to the whole world. It's not something rare."

This is true. Even if ordinary people want to make their own Coke, it is actually not that difficult as long as they have the equipment.

There have been several beverage companies in China that have tried to get into the cola business, but Coca-Cola is too big, and it is definitely not easy to steal their business.

After hearing what Su Chen said, Cai Sirong nodded thoughtfully.

I just felt that this was what Su Chen meant by tacit consent.

Cai Sirong opened the Coke with a puff and drank half of it in one gulp, tilting her neck back.

"Hiccup~" She took the aluminum bottle and looked at it carefully. She didn't find any words on it. She said in surprise, "Boss Su, your craftsmanship is really good. If we sell cola with this flavor in the market, I'm sure many people will buy it!"

Su Chen ignored such nonsense.

If the criterion for whether a business is good or bad is the quality of its products, then this world would be a wonderful place.

He drank the Coke in the bottle in one gulp, then habitually crushed the bottle with his hands and threw it into the trash can. Liu Guochu was stunned by this move.

He also squeezed it silently, but he could only deflate the bottle but not flatten it.

"Boss Su has a strong hand."

After drinking Coke, the three of them rested for a while, and Su Chen got up to prepare the last two dishes.

The second floor.

Wang Jianguo brought the plan to Ling Shuyu's office, and at this time he turned into a hundred thousand whys, asking questions frantically.

"Boss Ling, do you think the theme of the collision between the state banquet and the civilian banquet that you mentioned can be well expressed through the plot mode of our station?"

"Boss Ling, if everyone is an amateur, how can we promote our program in the early stages? Without promotion, there will be no traffic. Without traffic, the program will be a failure!"

"Boss Ling, there's one thing I don't quite understand. Why do you want to participate in this program? Is it because you're also good at cooking?"

Ling Shuyu clenched his fists tighter and tighter.

Why are you talking to me about cooking?

Back then, Ling Shuyu came to Delicious with great ambitions, intending to become the number one chef in the company besides Su Chen!

As a result, I was stuck in the kitchen for nearly a month, and finally returned to my most familiar position and did what I was most familiar with.

Not talking about cooking is Ling Shuyu’s bottom line.

"Wang Tai, if you are asking these questions, my proposal actually has detailed explanations. I suggest you take a closer look."

"By the way, where's Boss Su? Why isn't he here? I asked Cai Sirong to look after Boss Su, but why is Little Cai gone too?"

Ling Shuyu continued to work on his own affairs. "Boss Su has a big order today, also from the state banquet chef, and he's busy right now."

"Oh?" Wang Jianguo's eyes lit up immediately. "Which chef is it? I remember that our company already has several state banquet chefs, right?"

Ling Shuyu put down his pen impatiently and looked up, "Wang Tai, it's on the 19th floor, you can go and have a look yourself. It's probably being made at this time."

"Yes, yes, yes." Wang Jianguo put away the plan.

In an instant, he had forgotten his purpose of coming to the delicious place. He was just curious about which state banquet chef had fallen into the trap again?
Yes, after learning how those state banquet chefs got involved in delicious food, Wang Jianguo gave this evaluation: walking into a trap.

Wang Jianguo ran quickly to the 19th floor with his briefcase and went straight to the kitchen.

Su Chen, who was about to process the ingredients, stopped what he was doing.

Cai Sirong waved her hand and said, "Wang Tai, why are you here?"

Liu Guochu looked at the person who came in puzzledly and asked Su Chen, "Is this also your friend?"

Su Chen said, "This is the director of Jingzhou TV Station."

Liu Guochu frowned and said nothing, wondering in his heart how Boss Su knew so many people.

Does a restaurant owner need to have connections with a TV station?

Anyway, when Liu Guochu was in Hunan Province, it was always the people from the TV station who took the initiative to approach him and begged him to interview them and do news.

Wang Jianguo glanced at Liu Guochu and thought he didn't know this person.

Then he smiled and said to Su Chen, "Boss Su, I came here today to discuss her plan with President Ling. Have you watched the show we're doing later?"

Su Chen didn't see it, but she heard Ling Shuyu say it.

"I know the situation, and I think Mr. Ling's idea is good. It all depends on what your TV station decides. It just so happens that my banquet hall and specialty food department are about to start decorating, so I'll have time then."

Liu Guochu heard this conversation.

Something is wrong. Isn't this a restaurant? Why is Boss Su talking to the TV station about making a show?

"Wait a minute!" Liu Guochu raised his hand to interrupt the conversation between the two. "What show? Boss Su, are you going to debut as a star?"

Su Chen smiled and said, "No. This is a program of cooperation between the government and enterprises. It is mainly to promote our local tourism resources in Jingzhou and promote them through food."

Liu Guochu didn't quite understand. "So you want to make a food show?"

He turned to look at Wang Jianguo, "We want to make a food show on TV? Will the ratings be good?"

This put Wang Jianguo in a very embarrassing situation.

If the ratings were good, would we still be worried now?
"I'm talking to Boss Su now."

Liu Guochu said, "Are you only cooking Jingzhou local dishes, or are you cooking dishes from all over the country?"

Wang Jianguo began to get impatient.

Other state banquet chefs all maintain a certain aloofness, so why does this chef have so many questions?

"We do everything. Our theme is the collision between state banquets and folk banquets, and the main focus is the competition between folk cuisine and state banquet cuisine."

Liu Guochu didn't say anything this time, but frowned, thinking about something.

He didn't even hear the subsequent conversation between Wang Guojian and Su Chen. After thinking for a long time, Liu Guochu suddenly grabbed Wang Jianguo's arm.

"Brother, you mean we are going to do a food show now, and the theme is state banquet and civilian banquet. Let me ask you something, are you still in need of a state banquet chef?"

Wang Jianguo and Su Chen were both stunned.

What kind of tiger-wolf talk is this?
What do you mean, are we still short of a state banquet chef?

"Look at my appearance. With my appearance, can I be on TV?"

Wang Jianguo:? . ?
"What I mean is that I can actually prepare state banquets. I used to cook for leaders of many countries at the State Guest House. Hehe, it's only in recent years that Hunan cuisine has not been put on the table, otherwise I would have been a frequent visitor to the State Guest House!"

Su Chen sneered, "When foreign old men and women come, you can't serve them a plate of fried pork with peppers. There is a meeting in the afternoon, and how can we have fun if everyone's bottoms are burning after eating?"

After all, Sichuan cuisine has many non-spicy dishes, and a dish of boiled cabbage has established its status as a state banquet. This Hunan cuisine is indeed
Liu Guochu was somewhat amused by what Su Chen said, "It has to be spicy, spicy enough to kill those bastards."

sweat!
Su Chen waved his hand and didn't want to talk to him anymore. If he continued talking, the company would be 404'd.

Wang Jianguo was also a little annoyed. How could this old master be so careless with his words?

If you really want to kill those bastards, just feed them hotpot.

When the time comes, the Japanese guests will just reach out and grab the tripe and duck intestines to eat.

The Saudi leader directly took out the pig intestines, and the Magnesium leader saw it and was shocked.

It was the third brother's turn, and his hands were covered with blisters from the burn.

"Pfft!" Wang Jianguo amused himself thinking about this scene.

"What a sin. Go home and play the electronic wooden fish tonight."

Seeing him laughing like that, Liu Guochu thought he was making fun of him, so he simply stopped talking nonsense and said, "Just give me a definite answer. If you really want to do a show, can you include me as well?"

Just now he suddenly thought of something.

Why is Hunan cuisine not served at state banquets now?
Of course, what Su Chen said was one reason. In fact, there is another reason, which is also related to the current leader’s preference.

But the most important reason, after all, is the issue of popularity.

Although Huaiyang cuisine is not very well-known, at least it won’t go wrong when it appears at a state banquet.

Hunan cuisine is not so good.
But there is another possibility.

That is, when a certain cuisine reaches a certain level of astonishing popularity, its shortcomings will be infinitely hidden.

Just like French cuisine, it is very popular all over the world and is undoubtedly the world's number one cuisine!

But is it really delicious?
But it is famous, and so it goes with other cuisines. If Hunan cuisine can achieve a high reputation and popularity in some way, then when foreign leaders come one day, they may specifically ask for Hunan cuisine.

Wouldn't this allow it to reappear at the state banquet?
Wang Jianguo hesitated, because according to Ling Shuyu's plan, there were actually enough candidates.

At this time, Su Chen spoke up, "Don't keep asking Wang Tai. We haven't decided on the specific plan yet. We can talk about the selection of personnel later. Let's finish today's work first, okay?"

Liu Guochu was still unwilling to give up, and pulled Wang Jianguo, "Well, Wang Tai, don't leave either. Let's have dinner here tonight. It's my treat! We can talk while we eat, or after we eat."

Wang Jianguo was immediately happy.

Just now he was thinking about Boss Su cooking for him personally, what kind of excuse should he find to eat for free? After all, this was a customer's order, so it was hard to find an excuse.

"Then I'd better obey your command. Hehe, I just happen to have a lot to talk to you all about!"

Su Chen looked at Wang Jianguo in surprise.

This person has a natural gift for freeloading!

Last time Fang Chang treated us to a meal, this guy came and had a free meal for no apparent reason, and the next day he spent 200 yuan to have another free meal.

This is definitely an accident today. How could I even get this?
"Okay, stop talking nonsense. If you keep talking, I won't be able to cook today."

After such a long time, the red soup and meat broth that were cooked earlier are ready, the soaked fish skin has also been processed, and the last two dishes have not yet been prepared.

The name of this one of the grasses is a bit funny.

Braised frogs.

When preparing this dish, Su Chen once wondered whether the famous 'braised chicken rice' in the market was actually the braised frogs from Hunan Province?
But later I checked the information and found out that braised chicken in yellow sauce is a dish that originated in Jinan, Shandong Province, and it has nothing to do with braised frogs in yellow sauce.

This dish is a game dish.

Other game cannot be eaten, but frogs are okay, as some people now specialize in breeding them.

Clean the slaughtered frogs, cut off their feet, break their leg bones, then cut each frog into four pieces and put them in a bowl.

Add three grams of Shaoxing wine, eight grams of wet starch and one gram of soy sauce and mix well.

Take another piece of loofah, peel it, wash it, remove the pulp, and cut it into slices 8 cm long, 5 cm wide, and 1.5 cm thick. Cut the garlic cloves into slices as well.

Chop the perilla leaves and remove the stems of the shiitake mushrooms before using them directly.

Although this dish is just braised frogs, it actually uses quite a few side dishes.

After the ingredients are processed, leave them alone.

"Hey, here's the last dish! By the way, is Mr. Mao Lin not here yet?"

Liu Guochu glanced at his phone and said, "He said he has arrived and is chatting with Mr. Lu and Master Cui on the third floor. We can just call him when we have dinner later."

"Ah."

Su Chen nodded, thinking that Zhang Maolin's job was pretty good as he got paid for his meals.

Wherever there is good food, if anyone wants to get official recognition, they have to invite Zhang Maolin to come and have a few bites and taste it.

But although this job is good, it is not something that ordinary people can do.

'I will do this job when I retire.'

After all, we have the Peak of Taste, so there is no pressure to taste the food.

The last dish is beets.

In a sense, unless the dishes have very distinct characteristics, it is difficult to say which cuisine a certain dish belongs to under the "beet" category.

Most of these things are the crystallization of Chinese wisdom passed down for thousands of years. Our ancestors made new dishes from fruits in various ways, some of which were made easier to preserve.

Some are blended with multiple fruits to create a more unique flavor.

For example, the dish that Su Chen is going to make now is a new way to eat fruit - honey pear.

Take twelve whole pears of almost the same size, first cut off both ends of the pears, and then use a knife to dig out the pear core from one end.

At this time, the beautiful things come.

To be honest, it was also Su Chen's first time trying flower carving.

Liu Guochu watched Su Chen's movements and used an ordinary sharp knife to carve out the shape of a chrysanthemum at the core removal position a little clumsily.

"It turns out that Boss Su also has shortcomings."

Liu Guochu, who had witnessed Su Chen's wild swordsmanship, now had a new idea in his mind.

In his opinion, Su Chen was the type who was bold and open-minded, and carving was a delicate job among knife skills, which would be impossible to master without practicing for more than ten years.

After shaping all twelve pears into the same shape one by one, Su Chen slowly placed the twelve pears with the patterns facing upwards into a clay bowl, placed three pieces of rock sugar in each of the pits, and put the pears into the steamer.

After boiling the water over high fire, Su Chen said, "Call everyone over, we'll be ready to eat soon."

All preparations for the eight dishes are complete.

All that’s left to do is the final step of each dish.

Liu Guochu looked around and said, "I'd better trouble Miss Cai."

Cai Sirong nodded and walked to the door. She heard Liu Guochu and Wang Jianguo chatting behind her, "Now is the moment when a chef's skills can truly reach their peak. We can't miss it."

Miss Cai's facial muscles suddenly stiffened.

Damn?

But she could only obey and go to call people. After all, it was impossible to let Boss Su go, and Liu Guochu would not go either. The only one left was her boss.

"Hey"

He rushed into the elevator in two steps and headed straight for the third floor!
In the kitchen, Su Chen glanced around, looked at everything he had prepared, reached out and silently placed the magic patch on the bridge of his nose.

"Boss Su, are you feeling discomfort in your nose? Will it affect your cooking?" Liu Guochu asked with concern.

Su Chen shook his head, "It's a matter of habit."

Finished.

In front of the pot of cooking fresh mutton, the alarm clock began to tick.

Su Chen walked over and took out all the mutton that had been cooked for 20 minutes and had become soft. He put it on the chopping board and chopped it into eight-centimeter square pieces.

Place the wok on high heat, heat 100 grams of lard until it is 80% hot, put all the mutton pieces into the wok, stir-fry them for a few seconds, then add Shaoxing wine, soy sauce and salt, and stir-fry for another two minutes.

Take the clay bowl with the bamboo sieve at the bottom, place the fried mutton skin side down neatly on the sieve, put the scallion knots, ginger slices and red dried peppers prepared earlier on top, and scoop in three tablespoons of mutton broth.

As the meal was being cooked, the high fire brought the mutton soup in the clay bowl to a boil.

The unique natural aroma of mutton begins to emanate along with the seasonings.

This is a completely different taste from stewed lamb or roasted lamb.

It has a very strong meaty aroma, but not like the aroma of braised pork. Instead, it has a very delicious meaty aroma.

Upon hearing this, Liu Guochu and Wang Jianguo looked at each other and both swallowed involuntarily.

After boiling, Su Chen turned the fire to low.

Heat lard in another wok until it is 80% hot, then add the processed pickled cabbage and fresh red pepper and stir-fry.

Similarly, after simply stir-frying two or three times, immediately scoop out a spoonful of the boiling soup in the clay bowl and pour it into the pot.

"Stab it~~~"

Liu Guochu's eyes became more fierce.

'The movements were made without any thought, and it looked as if this dish had been practiced thousands of times.'

The key is when that spoonful of soup is poured into the pot and meets the hot oil, a strong aroma bursts out.

Liu Guochu knew that the dish was ready!
Perhaps few people have ever eaten the authentic spicy and sour braised lamb, because even in Hunan Province, few restaurants can really make this dish well.

On the contrary, there is another similar dish that is indeed popular all over the country - lamb in sour soup!
When making sour soup lamb, some restaurants will use bean paste and hot pot base to stir-fry the base flavor in advance, and then add sauerkraut to cook the lamb, and the meat is mostly thin slices of lamb rolls.

This is a purely tricky method. Although it has sour and spicy tastes, because it only uses the boiling process, it can only use thin slices of meat at most.

It's not tasty!
But Boss Su’s is different. After being slow-cooked for twenty minutes, the mutton is already extremely soft and tender. After being put into a clay bowl with the original soup and seasonings, it can be easily flavored.

And when the new seasoning collides with the mutton soup in the wok, it produces a magical aroma.

Su Chen then added the green garlic and the wet starch that had been prepared in advance to thicken the sauce.

Add some MSG and drizzle some sesame oil.

Take the bamboo sieve out of the clay bowl and place it on a porcelain plate, then turn it upside down into the bowl, and then turn it upside down into another clean, warm porcelain plate.

The fried spicy and sour ingredients, along with the juice, are poured over the mutton, and the washed coriander is dotted around the porcelain plate.

A dish of braised spicy and sour lamb with a rosy color, thick soup, sour, spicy and fresh flavor successfully appeared in everyone's eyes.

Liu Guochu was just about to say a few words of compliment.

Then I heard the alarm ringing in the pot next to the spicy and sour lamb!

"Wow! Boss Su's timing is so accurate!"

Liu Guochu held back the saliva that kept flowing out of his mouth, clenched his fists and continued reading.

But at the same time, a new question popped up in his mind.

Could it be that Boss Su even calculated the time it takes us to drink Coke before cooking today?
Not
Giving me Coke is part of his cooking process?

What the hell!

(End of this chapter)