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

Chapter 267: There must be an expert behind Boss Su!
What did Wang Wenquan say just now?
Everyone who was eating there was stunned, including Su Chen, who paused for a moment before continuing his work.

Lu Yongliang and Cui Yufen looked over in astonishment, their eyes full of disbelief.

Just now, Wang Wenquan said that he was not as good as Boss Su?

You know, although everyone is a level 4 member and a state banquet chef, there are still differences between chefs.

People like Lao Lu and Lao Cui all have their own jobs, but when the State Guesthouse or the Conference Hall needs them, they will send them an invitation and ask if they have time to prepare a few dishes for the banquet.

But Wang Wenquan is different. He has worked in the State Guesthouse for many years, and the entire kitchen of Building 3 is under his command.

So even though they are all level four members, when it comes to influence and strength in the industry, people like Lao Lu automatically feel that they are one level lower than Wang Wenquan.

Wang Wenquan is basically the ceiling figure in the domestic chef industry.

It was such a ceiling figure who made such a sigh after eating two dishes in a row, which made the senior chefs and association staff present in the food industry hear it.

How not to be shocked?
"Yes." Wang Wenquan sighed again, "I must admit that at least in these dishes, I am not as good as Boss Su."

Although a prerequisite was added this time, it sounds more acceptable than before.

But in fact, if you taste it carefully, you will find it.

Wang Wenquan is a Huaiyang cuisine chef himself. Now he admits that he is not as good as Boss Su in Huaiyang cuisine. Isn't this the same thing?
"I have innovated the lotus meat slices several times, and they have been praised and sought after by many diners, but this has never been a long-lasting dish. Today I tasted Boss Su's lotus meat, haha."

Wang Wenquan shook his head and didn't continue.

Just now, after eating several pieces of lotus meat in succession, the doubt that lingered in his mind finally became a reality.

When Wang Wenquan first ate the first egg steamed dumpling, he thought that Boss Su must have used some trick to make the egg skin so thin.

For this dish, as long as the egg skin is thin enough and the seasoning is correct, the fresh flavor of the shrimp can be fully brought out through steaming.

So Li Wenkui asked him if he could follow suit after returning, but Wang Wenquan did not agree at that time.

And when he tasted the lotus meat, his mind suddenly opened up!
The incomparable meaty aroma can only be achieved by using the oil cooking method, with the pork lard melted between the shrimps and meat slices to wrap the ingredients, and then reheated with hot sesame oil!

With the help of sesame oil and lard, the shrimp retains its perfect freshness and fragrance while adding new flavor.

The little bit of milk juice in the pot at the end is the perfect touch, adding a savory and fragrant taste to the dish, but this savory and fragrant taste is fleeting.

At that moment, Wang Wenquan suddenly understood.

'It turns out that the pinnacle of culinary skills that I have been pursuing is just an external form.'

'And Boss Su's cooking skills have long been internalized! '

Whether it was pork with lotus leaves or egg dumplings, Su Chen's cooking looked no different from what was described in the recipe.

But only chefs at Wang Wenquan's level know this.

Su Chen has been doing his best to preserve the texture and flavor of the ingredients.

This reminded him of when he first came in and saw Boss Su cooking more than 20 chicken wings. At that time, Wang Wenquan was a little surprised why sugar and soy sauce were added after coloring?

Now everything seems to be clear.

If you add sugar and soy sauce first, wouldn't the chicken wings have a salty-sweet taste?

Can it still reflect the characteristics of Huaiyang cuisine?
If it is really made, what is the difference between it and cola chicken wings?

It turns out that Boss Su's seemingly unskillful nature turned out to be his greatest skill.

That’s why I sighed just now. I have been cooking for my whole life, but only today did I understand this truth!
Wang Wenquan's words did shock everyone.

No one knows what he is thinking.

In the ears of others, they just heard that the ceiling of the domestic chef industry felt inferior to Su Chen!

"The second-level chef is so terrifying! I didn't expect Xiao Su to have reached this level!" Lu Yongliang whispered at the door.

They didn't eat at the table, so they were just standing on the sidelines watching Su Chen cook and the diners eat.

"Does that mean that, with our boss's current ability, it would be no problem for him to be a chef at a state guesthouse or something?"

Aunt Fang asked doubtfully, holding a broom.

Cui Yufen hummed in his throat, "It's not a question of whether there is pressure or not, but it depends on whether Xiao Su is willing or not."

Aunt Fang seemed to understand, but not quite. She turned her head and continued to look at Su Chen.

It turns out my boss is so awesome now?

But then she thought again, such a great man would have to pay her rent, and a smile appeared on Aunt Fang's face.

Just as everyone was surprised, Su Chen made a new move.

Clear soup with peony and white fungus, one of the four dishes and one soup.

This soup is one of the few that needs to be made on the spot.

Different from the soup that people usually understand, it does not take a long time to cook the ingredients. After all, this soup only has one ingredient: the best white fungus.

In fact, it is relatively simple to make. The really complicated part is the preparation of clear soup. However, for Su Chen, who always uses clear soup and milk soup in daily cooking, he had mastered the preparation of these two soups as early as when he first met Cui Yufen.

First, pour a large amount of clear soup into a wok.

The corners of Wang Wenquan's eyes twitched unconsciously.

It can be seen that the clear soup in the pot is definitely not ordinary water or something. If I am not mistaken, it is some kind of stock.

If Wang Wenquan hadn't seen Su Chen's next move, he would have really thought that Su Chen was going to have a dish of boiled cabbage!

Su Chen placed a piece of white fungus soaked in warm water in each of the six small bowls, and then added a small amount of soy sauce and salt to the clear soup in the wok next to him.

When the clear soup in the pot began to boil slightly, a layer of foam appeared on the surface. When Su Chen skimmed off the foam, the soup base returned to its previous clear state.

"Boss Su's understanding of various ingredients and cooking techniques is like that of a master!" Zhang Maolin couldn't help but say.

"That's right. These cooking methods may seem simple and casual, but there are many principles involved. I think Master Wenquan understands them best."

The data analyst said meaningfully.

Wang Wenquan nodded seriously, "You are right. Whether it is cooking skills or understanding of ingredients, Boss Su's ability is beyond ordinary people. I admire this."

Don't make things too clear.

In fact, in addition to admiration, Wang Wenquan was more puzzled.

Just like Su Chen’s move just now.

Originally, clear soup is made by filtering out all the impurities in the broth with minced chicken. This kind of soup itself is extremely fresh. But it also has its disadvantages. If you want to add other flavors to this soup base, it will inevitably destroy the clear characteristics of the soup base!
And what Su Chen did just now was very good.

While adding salt and soy sauce, bring the soup to a boil over high heat and skim off the foam on the surface.

In this way, the flavors of soy sauce and salt are integrated into the soup, but the color of the soy sauce turns into foam and is skimmed off.

The reason why Wang Wenquan was a little confused was not because this step was difficult to do.

But there are not many people who know how to do this!
Little tricks like this in the kitchen may seem like little tricks on the surface, but in fact they are the secrets of many top chefs. Why can others make their dishes look both good and delicious?
It is because of mastering countless little tricks like this.

But the problem is.

"How old is Boss Su? He looks like he is less than 30 years old."

'Even if he has been cooking since he was in his mother's womb, he can't possibly know so many techniques, right?'

'unless.'

When Wang Wenquan looked at Su Chen, there was something else in his eyes.

Unless, there is a master behind Su Chen who has been guiding him since he was a child!
Wang Wenquan's mind was in a mess. He felt that since arriving here today, his three views had been constantly refreshed by Su Chen's various operations.

At this moment, Su Chen had already brought up the boiling soup.

First, scoop a spoonful into each of the six bowls.

After scooping the clear soup into it, wait for about twenty seconds, use the colander to press against the white fungus in the bowl, pour out all the clear soup in the bowl, and then scoop the clear soup into the bowl again.

Only then did he signal Ling Shuyu to start serving the dishes.

"Everyone, our lunch today is four dishes and one soup. You can drink some soup first to relieve the greasiness and whet your appetite. The rest of the dishes will be ready soon." Su Chen stood there and said with a grin.

This soup is different from the 'Wensi Tofu' soup and cannot be drunk as a soup after a meal.

Zhang Maolin chuckled and said, "Boss Su, why are you already whetting your appetite when your teeth aren't even full yet? I'll ask you to have more food later if the food isn't enough, don't blame me!"

"No problem, of course you can have extra food!" Su Chen spread his hands.

Zhang Maolin stopped laughing. He was just joking, but he didn't expect Su Chen to agree so quickly.

You know, he had come here to eat twice before, and each time he just followed others to eat for free!

It is also rumored that since Boss Su became a rich man, he only cooks for himself. It is harder than climbing Mount Everest for others to eat a meal cooked by him!

"But you have to pay extra!" Su Chen suddenly said.

The smile on Zhang Maolin's face suddenly became awkward.

Li Wenkui also put his right fist against his nose and kept coughing. He had been serious for the whole morning, but now he was completely broken by Su Chen.

This little joke immediately made the atmosphere in the kitchen a lot more cheerful, and the serious atmosphere created by Wang Wenquan's unreasonable words just now was eased a lot.

"Haha, I'm just kidding. Mr. Maolin likes the food I cook. I'm so happy. If it's not enough later, we'll talk about it later!" Su Chen laughed, comforted the embarrassed Zhang Maolin, and continued to work.

Zhang Maolin curled his lips.

I thought to myself, everyone here is listening to what you said now, I will tie you up in the kitchen later and ask you to make fried rice for me!

Look down at this soup again.

Hmm. A floating white fungus is soaked in the clear broth, and its pattern looks like a blooming white peony.

"This clear soup with peony and white fungus is a precious soup. I'm lucky to have it today, old man~" Mao Lin said to himself, as if this could ease the embarrassment just now.

The Tremella is very crispy and tender, and the soup base is extremely delicious and slightly salty.

There is nothing much to say about this soup. Since ancient times, precious Chinese soups have always been about nutrition, and Peony Tremella is a very typical example.

It looks good, is light, and nutritious, which is very much in line with the dietary philosophy pursued by the upper class.

After everyone drank all the soup in their bowls, they felt that what Su Chen had just said was not a joke.

After eating two meat dishes in a row, I felt my mouth was full of the delicious flavor of meat. But after eating this soup, the taste disappeared without a trace.

I feel even hungrier!
Everyone subconsciously raised their heads and looked at Su Chen.

Ling Shuyu stood at the side of the operating table and watched this scene, feeling very depressed.

According to the plan, we were supposed to have dinner in the banquet hall today. A lot of preparations had been made there, but in the end, the dining location was moved directly to the kitchen!
This is very uncomfortable.

Look at now.

A row of people stretched their necks, staring at Su Chen eagerly, waiting to be fed. It felt like...
For some reason, Ling Shuyu suddenly remembered that when he was very young, he followed his father back to the village. His grandfather raised more than a dozen sheep in the yard. Every time it was time for dinner.

Whenever someone carried a bucket to the sheepfold, the flock of sheep would stretch their necks and stick their heads out from the fence, staring at the bucket in the person's hand.

Yes. That's right. They are now a group of hungry lambs.

Su Chen managed his time pretty well. When he was serving the soup just now, he had already brought out the casserole in which the chicken wings had been simmered on low heat for forty minutes.

He scooped up a chicken wing with a small colander and pressed the surface of the wing with the fingers of his gloved right hand.

"Well, everything should be based on the practice room, there will always be no problem."

Chicken wings should only be stewed for a maximum of 40 minutes. If you continue cooking for longer, the meat on the surface of the wings will slip off the bones.

In fact, the chicken wing meat has now been completely separated from the bones inside, but it still maintains this shape.

As long as a little external force is applied, it will fall off immediately.

Then Su Chen gently put the chicken wings one by one into another small casserole.

The small turns are placed at the bottom of the pot, while the large turns are placed on the top, close to the edge of the pot. The arranged chicken wings look like a chrysanthemum.

Take the onion leaves and cut the scallion whites into two and a half inch segments. Put them directly into the lard pot on high fire and stir them a few times. The scallion whites will be covered with a layer of brown color.

Then put the processed mushrooms into the lard pan and stir repeatedly several times.

After taking the dish out of the heat, use chopsticks to tear off the browned layer of the scallion whites in a colander, and place them together with the mushrooms in the center of the chicken wings in the casserole.

Sugar, soy sauce, and the broth left over from braising the chicken wings were added together, and the small casserole was returned to the fire.

So when everyone looked up, Su Chen had already completed this step.

Working on the last dish of the day.

Chicken oil cabbage heart!

(End of this chapter)