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

Chapter 244: If you don’t speak, are you dumb?

The reason why Liu Guochu subconsciously said “WTF” was not because he was too greedy, but because he saw something that was completely beyond his understanding!
Su Chen.

Place the wok over high heat, pour lard into it, then immediately take out the steamed sheep's trotters, and pour the original juice from the steamed meat in the clay bowl into the wok.

In less than five seconds the stock in the pot begins to boil.

Immediately add green garlic, MSG, pepper powder and wet starch to thicken.

Turn the pig's trotter over on a plate and pour the juice from the pot on it. In less than a minute, the dish is ready!

then.

The alarm next to me rang again.
Still add lard to the wok, and when it is 60% hot, add the steamed fish skin.

A row of condiments seemed to be put into the pot without any thought: Shaoxing wine, scallions, ginger slices, soy sauce, and boiled meat broth.

After boiling, Su Chen set an alarm for five minutes, but there was no alarm for the fourth dish.

Put the tender hen that has been processed in advance into the 80% hot lard, followed by shredded ginger and chopped dried pepper.

The skillful stir-frying movements were very pleasing to the eye. After a little stir-frying, the meat broth was added and the pot was directly covered. After the 2-minute alarm went off, Su Chen did not stop at all.

Light up another pot, heat the lard until it is 60% hot, then add the mushrooms, gluten, Chinese cabbage, bean shoots, yam, water chestnuts, and magnolia slices.

Add 80% fine salt and start stir-frying. Stir-fry for a few times and then add the red radish. Ladle a spoonful of meat broth and cover the pot. It is also a two-minute alarm.

Get this step done.

Su Chen turned over and returned to the stove. When he stood in front of the big pot, the 2-minute countdown ended just in time.

With the sound of "drip drip", the lid of the pot was opened.

The broth that had just been boiling had been absorbed, leaving only the oil.

Add scallion segments and MSG, then thicken with wet starch. Pick up the wok with your left hand and shake it a few times to fully mix the ingredients in the wok with the rich oil.

Drizzle with a few drops of sesame oil.

With the rich aroma of chicken, Dong'an chicken begins to be served!
The four colors of white, red, green and yellow complement each other, the chicken has little juice and thin starch, and is shiny and oily. It looks very delicious.

After finishing plating, Su Chen returned to another stove.

Liu Guochu was sweating profusely as he watched.

'I don't know if Boss Su is busy or not, I'm busy for him!'

'But how does he stay so organized when he's so busy?'

Even Liu Guochu had an immature suspicion.

Boss Su must have rehearsed the operation countless times in advance after receiving the order, so he can operate so skillfully and thoughtlessly, right?

Otherwise, how could he be so skilled?
But on second thought, he realized that he had given the order to Boss Su compulsorily, and since receiving the order, he has been following Su Chen closely.

This guy seemed to have done nothing except sleeping. After waking up, he made a plate of egg fried rice, brought the ingredients back, and started working!
Oh, and drank a bucket of Coke.

Just as Liu Guochu was daydreaming, another alarm rang.

Boss Su added MSG and butter to the vegetarian dish that had been simmered for two minutes and mixed them evenly. He then added the hair moss and stirred it evenly with a spatula. He drizzled some sesame oil on it, sprinkled some pepper powder on it, and served it on a large porcelain plate.

Finally, drizzle with melted hot chicken fat.

A colorful vegetarian stew of ten scenes in red, white, brown, green and black appeared.

Is this the end?

Do not!
As Su Chen poured the hot chicken oil on, the "drip drip" sound started again.

Liu Guochu now seemed to have a natural fear of this sound. When he heard the alarm ringing, he couldn't help but tremble.

Fortunately, the movement was subtle and no one else noticed.

It’s also because Wang Jianguo is also in a confused state at the moment.

It's not you, Boss Su, who are cooking. You're not cooking one dish at a time. You're cooking seven or eight dishes at once?
After the alarm rang, Su Chen opened the lid of the pot, and thick fog rose into the air. After it dissipated, he saw a pot of clear fish skin at the bottom of the soup.

While pouring the contents of the pot into a colander to drain, Su Chen heated up the oil in a pot. When the oil reached 70% heat, he added in the mushrooms and stir-fried them for a few seconds. He then added the drained fish skin, a few drops of soy sauce, and a spoonful of red soup.

After resetting the alarm for 2 minutes, Su Chen was speechless.

If I wasn't cooking in front of Liu Guochu, I could save the trouble of setting the alarm, so it should be done faster, right?

But it doesn’t matter.

Even with the alarm on, they were already scared enough. It would be ridiculous if there wasn't even an alarm.

It gives people the feeling that the dish is cooked completely haphazardly.

Over and over again, back and forth, as soon as one alarm stops ringing, another one starts ringing.

Stir-fry, boil, braise, fry, and simmer.

In less than fifteen minutes, Su Chen demonstrated almost all of his skills.

at last
Seven dishes of different colors were neatly placed on the kitchen counter. Su Chen pointed to the steamer over there.

"Beets are eaten last. Would you like to eat them here or take them outside?"

Guru
Liu Guochu swallowed.

Some reasons were because he was greedy, and some were because he was shocked, but no matter what, these seven dishes were really placed in front of him.

Not to mention how it tastes, the level of proficiency displayed by Su Chen alone is not a quality that an ordinary chef can possess.

Not to mention being ordinary, even if Liu Guochu made these eight dishes himself, it would be absolutely impossible to reach Su Chen's level without three kitchen helpers.

The kitchen assistant is responsible for most of the production work. He is only responsible for cooking and seasoning. He doesn't even need to do the plating himself.

"Why don't we just go out to eat? Now that everything is ready, let's just eat out."

Wang Jianguo also nodded deeply, "Let's eat outside. It's a bit unrefined to eat in the kitchen."

Su Chen nodded, "Then I'll trouble you two."

Liu Guochu:? ? ?

What do you mean?
I paid for the meal and had to beg you to cook. Now I want you to serve the dishes myself?

Okay, okay, if you want to do this, I, Liu Guochu, will really be in trouble today!
National chef Liu Guochu and TV station director Wang Jianguo carried the seven dishes out of the kitchen and placed them on the large round table in the cafeteria.

In the elevator.

Cai Sirong looked at the rising floor numbers and said, "Hurry up! Hurry up! If we go back now, we can still see Boss Su cooking."

Lu Yongliang smacked his lips and asked, "What was Boss Su doing when you left?"

"When I left, Boss Su was just about to start cooking, but he hadn't even started yet. It's only been ten minutes, so I guess he's only finished one or two dishes at most."

As a sophisticated single lady who loves cooking, Cai Sirong has a clear idea of ​​the time it takes to cook.

Generally speaking, for someone like her who is quite handy in the kitchen, it only takes about ten minutes to stir-fry a vegetarian dish.

I have to cook eight dishes at once, which will take at least an hour. It’s not too late to go back now.

Hearing her say this, Lu Yongliang's expression was a little strange. He seemed to comfort her but also regretful. "Girl. If nothing goes wrong, you can sit down and eat directly at this time."

"What?" Cai Sirong laughed, "Uncle Lu, are you kidding me? It's only been ten minutes. Even if Boss Su is a god, he can't prepare so many dishes in such a short time."

As if to prove her point, Cai Sirong added, "It's not like I haven't cooked at home before. It only took me ten minutes to cut the vegetables."

bark.
After Cai Sirong finished speaking, the elevator stopped at the 19th floor and opened.

She quickened her pace and walked out of the elevator, waving behind her, "Let's hurry up, Boss Su probably can do it now."

Cai Sirong walked quickly to the cafeteria, pushed open the frosted glass door, and said half of what she was going to say.

Then I saw seven steaming dishes of different colors and ingredients on the big round table in the middle of the cafeteria.

Sitting at the table were Wang Jianguo and Liu Guochu.

Liu Guochu stood up and waved to Cai Sirong, then walked out of his seat and shook hands with Lu Yongliang, Cui Yufen and Zhang Maolin who followed closely behind her.

"Please take a seat, everyone. Today, thanks to everyone, we can finally taste the Hunan cuisine made by Boss Su himself. There is another beet dish sitting there, which will be served last, so everyone eat first!"

Several people took their seats one after another.

Only Cai Sirong stood there, her face full of confusion.

Who am I, where am I, what happened?
"Xiao Cai, why are you standing there? Teacher Liu invites you to take a seat, just sit down." Wang Jianguo pretended to be angry.

Cai Sirong finally realized what was happening, and exclaimed several times, before quickly sitting down next to Cui Yufen. "Amazing, awesome!"

Cai Sirong summed up two words to describe what was happening in front of her, and was glad that her filming equipment was still in the kitchen.

In this way, when she gets home at night, she can observe carefully and study what happened in the kitchen just now!
At this table, her status is the lowest. She can only sit quietly, eat some food, and then listen to what the big guys say.

Oh, yes, Cai Sirong also took out a recorder.

This is also very important information about the comments of several state banquet chefs and Mr. Mao Lin from Beijing on this meal!

When necessary, these things can be valuable writing materials!

After putting away the recorder, Cai Sirong arranged her own tableware, ready to listen to what everyone had to say first, and then join in the eating.

It must be said that Cai Sirong was also looking forward to this dinner!
"Then let's get started?" Zhang Maolin said first.

Liu Guochu nodded.

For him, this meal was originally intended to be a necessary process for joining Meiweilai. After all, he had heard before that Wang Zhijun spent 100,000 yuan to join Meiweilai.

If he doesn't spend the money, will he be able to join?
No matter whether you can join or not, at least in Liu Guochu's opinion, this is the default rule. If you want to join the delicious food, you must first customize a meal worth one hundred thousand yuan from Boss Su!

And now, as the first person to watch the entire process of Su Chen cooking on the spot, Liu Guochu has deeply recognized one thing.

Don't tell me how this dish tastes.

Just talking about Su Chen's performance in the kitchen, he is already worth a team.

As long as the taste of these dishes is acceptable, Su Chen has already won.

not to mention.
After Zhang Maolin finished speaking, everyone started to eat.

Liu Guochu naturally picked up a piece of mutton from the plate and put it into his bowl.

This is the first dish made by Su Chen, and it is also the real meat in today’s meal!
This piece of mutton is very picky. It happens to be the tenderloin cut from the lamb rib area, but it is not the complete tenderloin, but the piece of meat on the other side of the tenderloin.

In addition to a large amount of lean meat, there is also a layer of fat, which is a bit similar to the "sirloin steak" in steak.

Su Chen’s method of making this dish is very standard.

Boil first, then stir-fry, then simmer.

The mutton is prepared through three processes, and the most original flavor and fat of the meat are retained when it is cooked for the first time.

When stir-frying for the second time, a simple flavor is given to the mutton, and when simmering it over low heat for the third time, the already soft mutton is given the final flavor.

Take a bite.

The mutton was so soft that I could easily bite off half of it without any effort.

The fat part that is slippery in the mouth and the lean meat part that is soft and tender but not dry are mixed together.

With every chew, you can feel the rich soup bursting out from the meat fibers. After the meat is slowly simmered, the soup contains not only the freshness of the meat but also a full-bodied spicy and sour taste!

The sourness comes from sauerkraut.

The spiciness is due to the fresh and dried red peppers.

The spiciness of the two is different. One is a burning sensation that stays on the tongue, while the other is a sensation that passes through the taste buds and goes straight to the forehead.

The combination of multiple flavors creates this invincible braised spicy and sour lamb!
Liu Guochu put the remaining half into his mouth.

"The soup is thick, the meat is tender, and the taste is rich. It's really good."

Before he could utter the word "eat", Liu Guochu saw that there was only a little sticky soup left in the plate.

He stared blankly at everyone present.

Zhang Maolin's face was red from eating, his lips were stained with the hot and sour soup, he chewed the meat in his mouth and said incoherently, "You dare to talk while eating here? It's hilarious."

Guru
Mr. Mao Lin swallowed the meat in his mouth and immediately started to eat the fish skin that had not been touched yet.

I have to say, this mutton is really delicious!
What really shocked Zhang Maolin was that the mutton tasted soft and sticky, and what was even more amazing was that he ate three or four pieces in a row, and nothing got stuck in his teeth!
This is weird enough.

In the past, Zhang Maolin had a headache eating large pieces of meat such as beef, mutton and pork. Every time he finished eating, his teeth would be filled with food so full that even a toothpick was useless.

After eating these three or four pieces of meat, I didn't feel full at all.

This is enough to show that the mutton is definitely carefully selected and cooked soft and tender enough.

As a food lover who has tasted Sichuan cuisine once, Zhang Maolin knows one thing very well: the function of the mouth is to eat and talk.

If you use the time to talk, you will waste the time for eating.

For example, why aren't you talking now? Because it would delay your meal. See, the fish skin that no one touched just now is now all that's left!

You've only just finished half a sentence!
Zhang Maolin did not dare to be vague. He adjusted the way he held the chopsticks, stretched out his hand to the few pieces of fish skin left on the plate, and first skillfully scraped them into a small pile.

Immediately, two chopsticks were placed on either side of the small pile, with a force that was neither light nor heavy.

This is a very subtle force.

If it is too light, you won't be able to pick it up; if it is too heavy, some of the fish skin will fall off due to squeezing.

It was precisely this perfect force that allowed Zhang Maolin to easily pick up all the fish skin at once with one chopstick.

Putting it in the bowl, Zhang Maolin picked out a small piece of fish skin with satisfaction and began to taste it.

The most common way to cook fish skin is to mix it with cold salad, which has a crispy texture.

The braised fish skin dish is quite interesting. At least from the appearance, it is difficult to tell what the ingredient is.

A piece of fish skin is put into the mouth.

Fresh, fragrant, smooth and glutinous!
The most interesting thing is that the first feeling you get when you take a bite does not come from the fish skin, but from the sauce on the surface of the fish skin!

Boss Su's sauce is very interesting, much thicker than the sauce of the braised lamb we just tasted.

Just enough to hang on the surface of the fish skin and wrap it tightly.

So it feels smooth when you eat it.

In addition, it is difficult to describe the taste of fish skin. It tastes almost like what you give it when cooking.

Therefore, this dish is a test of the chef’s seasoning skills!
This is one of the reasons why Liu Guochu was shocked after seeing the menu.

'The taste is almost unbeatable, just as this dish should taste.'

'Fish skin itself doesn't give off a very fresh taste, but this dish is surprisingly so delicious.'

As Liu Guochu tasted the food, he couldn't help feeling a little bitter.

He knew that this was the effect of the mushrooms, red soup and meat broth.

What made him upset was that after decades of studying cooking, he was still not as good as a young man like Su Chen in the preparation methods of three kinds of broth.

Not to mention the seasoning of the braised sauce.

Even though Su Chen was in a hurry when cooking just now, Liu Guochu understood one thing just by looking at this fish skin.

Boss Su, you know what’s going on.

His control over the heat and the dosage of seasonings has reached the point where he doesn't even need to consider them specifically.

All of this is just subconscious action, but it is already a pinnacle production!
'No wonder Wang Zhijun has to add some deliciousness to lick the pussy face.'

'If nothing else, just watching Boss Su cook more often will greatly improve my own cooking skills!'

Liu Guochu smacked his lips a few times, reluctantly savoring the unprecedented fragrance in his mouth.

This hundred thousand is worth it!

But all this seemed not to be over yet. Liu Guochu looked at everyone eating with relish and he had no time to feel sentimental at the moment.

He immediately picked up the chopsticks and started the quick-action mode!

I have to say that there is one person who has been in a state of confusion since he entered the house today.

Cai Sirong was confused at first as to why Boss Su could cook so quickly, and she hadn't figured out the answer yet.

Now I'm getting confused again.

Glancing at the recorder on the table, Ms. Cai had the most confusing question in her mind since she started her career.

"We agreed to have a food tasting, why are you guys keeping silent?"

Are you dumb?
(End of this chapter)