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

Chapter 97 Defeat Huaiyang cuisine with Huaiyang cuisine!
  【My whole life, I have been walking on thin ice. 】

Zhang Li returned to her work station, rubbed her flat belly and posted a message on WeChat Moments. Her aggrieved look was like that of a child who has lost his beloved toy.

Damn!
  what is this!
  In the office, Su Chen waited quietly. It was not clear whether Fang Chang had eaten or not. But when the cell phone rang a reminder to collect 88 yuan, Su Chen's mind fell on the system panel.

【Congratulations! 】

"Really!"

"If this is the case, wouldn't it be possible for bugs to occur in the future?"

Su Chen didn't think much about it, and felt that it was unrealistic. This was a forced sale. It was okay to do it occasionally, but it was not appropriate to do it every day.

[Congratulations on completing the main mission ‘Everything is Comprehensive’ and receiving the active skill reward: White Jade Hand]

Badges have a passive effect and only have an effect when worn. Only after experiencing the bonus can you know how great it is.

The existence that can sweep through the temple fair traps and throw darts!
  After experiencing it, you will know that the most severe rewards in the system should be this type of skills and effects. These things are completely beyond reality and are BUG-level things!
  Su Chen looked at the text introduction that appeared on the system with hot eyes.

[White Jade Hands: Shaped like white jade, your hands can withstand high and low temperatures, are not afraid of knives, and can increase the perception of your hands when activating skills. 】

[Skill duration: 1 hour, cooling time: reset at 0 o'clock every day, can be used once a day]

Everything else can be understood. In other words, now Su Chen's left and right hands are not afraid of burns, frostbite, and cuts!
  If you often walk along the river, your shoes won’t get wet. This skill is an added layer of protection.

But I really don’t understand that perception ability, and it can only be used once a day, and each time can only last for 1 hour.

This is a bit uncomfortable.
  If all the ingredients are prepared, you can cook a lot of dishes in one hour, but if you include the preparation of the ingredients, you can't cook many dishes in this time.

Anyway, something is better than nothing.

After acquiring the skills, Su Chen temporarily put aside entering keywords to start the main mission, and decisively settled down to enter the food practice room.

With a thought, he set a timer in the air above his head.

16 hours, each practice lasts up to 16 hours!
  "I've made oily pork first, and the level of this dish can only reach A at most. It's almost impossible to improve it again."

This dish can be said to be just as its name suggests, but the key point lies in the word "pass"!

Over-oiling does not mean frying or cooking in oil, but to keep the oil temperature in a subtle state, and the temperature of the oil is transmitted to the inside of the meat to mature it.

If the oil temperature is high, the meat will become charred on the outside and tender on the inside, giving it a feeling of pork cutlets from Northeast China.

If the oil temperature is too low, the sauce will slip and the meat will deform.

Ordinary restaurants rarely pay attention to these things, so many people will find that the same restaurant has the same chef, but the oily meat tastes different every time they go there. This is the problem of the chef, who cannot control the heat.

The first is the processing of the tenderloin.

"Good over-fat meat should be easy to chew, tender and tasty, so all fascia and fat must be removed from the meat."

Su Chen's knife skills are still not very good, and he moves a little slowly when doing this step.

After all, it is a long-term work, and as long as you can see progress, it is good!
  Cut the processed tenderloin into rectangular slices, add eggs, salt, cooking wine and egg white, grab some cornstarch and pour some oil into it, stir evenly, cover with plastic wrap and marinate in the refrigerator.

This step is not only to remove the fishy smell, but also to make the meat more tender.

The function of fungus is to increase the taste and enrich the color, so remove the stems and cut them into small pieces, wash them and then use clean water.

The ginger should be cut into rice grains, and the green onion should be cut into the size of soybeans. Some restaurants like to cut the green onion into long sections, which makes it look like the meat is fried with green onions, completely losing the flavor of the dish itself.

After the meat was marinated, Su Chen archived all the ingredients.

"Let's have two pots at the same time."

Su Chen has a doubt here. According to his understanding of food, meat dishes made from pure lean meat like this tend to use animal oil during the cooking process. The lean meat itself will lose the aroma of the oil. If it is cooked again, If you use vegetable oil, there will be no meaty aroma.

But in reality, most restaurants still use vegetable oil, so that some restaurants use chicken breast instead of tenderloin.

Add lard and vegetable oil to the two pots respectively. When the oil temperature rises to about [-] degrees, Su Chen puts the meat slices into the two pots respectively.

After a little shaping, quickly spread it with chopsticks.

The thin slices of meat don't take a long time, it only takes about ten seconds to take them out and drain them.

It can be clearly seen that the part of the meat slices that uses lard looks more shiny, and the meat aroma emanating from it is stronger.

"There's nothing more to say about the rest. It's such a simple and pure delicacy." Su Chen raised the corners of his mouth unconsciously.

A bowl of gravy was prepared using chicken broth, rice wine, MSG and soy sauce wet starch.

Leave a base of oil in the pot, which is also lard and vegetable oil.

The full level [Sauteing] made this last step as easy as Su Chen wanted to do. Even when Su Chen tried to open the bow left and right to operate two pots at the same time, he felt that there was not much pressure.

After sautéing the onions, ginger, and garlic, quickly return the meat slices and fungus to the pan. This time, turn up the heat and start stir-frying!
  While stir-frying, add two drops of mature vinegar to remove the fishy smell and increase the aroma!

"Phew! Pour in the gravy and you're done!"

While stir-frying at the end, Su Chen also felt a little enlightened.

The meat slices in this dish are about six-mature when they are fried in oil. When stir-frying, the remaining maturity is made up. The gravy is the simplest salty flavor.

"Then why is it so delicious?"

Looking at the old man on the side, Su Chen thought for a while and decided to do it again!
  The first time was when frying the meat to remove the fishy smell and add flavor.

The second time, pour the vinegar directly on the edge of the pot!
  Under the fierce fire, the vinegar liquid evaporated immediately as soon as it was poured on it, barely flowing on the dishes, but the rich vinegar aroma was integrated into the dishes!

After drizzling a little oil, take it out of the pan!

Pour the contents of the two pots onto the plates respectively.

Just the right amount of gravy and oil make the whole dish shine. Black fungus fragments are dotted between the sauce-colored meat slices. There are no extra side dishes, it is a pure meat dish!
  "Have a taste first!"

Su Chen tasted the two dishes respectively. The taste was almost exactly the same. The tenderloin slices were tender and smooth in the mouth. It was obviously lean meat, but it tasted more tender than the lean meat itself!
  That’s the beauty of marinating and oiling.

It has a very simple salty taste, which keeps the taste balanced and consistent from the moment you enter it to the moment you swallow it. Even the taste is slightly salty.

What surprised Su Chen the most was the two introductions of vinegar.

It has vinegar aroma but no acetic acid, which is the biggest highlight of this dish!

You can smell the strong aroma of vinegar every time you pick it up, but you can't taste the vinegar in every bite. It's a stroke of genius!
  [Old-fashioned oily meat: rated A grade]

Seeing the score given by the system, Su Chen was not surprised.

Some dishes are just like this, simple and straightforward, and if your cooking skills are a little poor, the taste will not be much worse.

But if you want to make it taste better, you can no longer just improve your cooking skills. Maybe you have to start from multiple directions such as selecting ingredients, garnishing dishes, and cooking.

After finishing the first course, Su Chen was ready to start the second course.

Here, he chose to overcome the difficulty of squirrel fish first
  I have given up on the dark meat stew for the time being. Even though I have been cooking for a long time, it is still B-level. A purple recipe is even more crotch-stretching than a white recipe!
  The status of squirrel fish in Huaiyang cuisine is probably the same as the status of steamed Wuchang fish in Hubei cuisine.

"You damn girl want to practice knife skills again."

Su Chen will never forget the day he killed nearly ten thousand fish, how painful it was!
  I have to say that Fang Chang, the little boss, does a decent job.

After just one phone call, the store employees moved their things to Delicious in no time.

Ling Shuyu stood in the cafeteria and directed everyone to place things.

"Let's set the location in the southeast corner."

That location is far away from the door and far away from the cooking table, and there are windows. No matter how you look at it, it is the most suitable place.

I used a classical screen that Brother Fang Chang bought from the Internet to isolate this location. It has about fifteen square meters inside.

There is a round table and wooden chairs bought by Brother Shang in the middle, and two pots of green plants are placed in the corners of the screen. After a simple arrangement, it feels elegant and calm even when you sit down.

The contrast between the inside and the outside of this screen is the main theme!
  As for the set of Jingdezhen ceramics, the tableware was washed directly and placed on the table, while the plates and other items were sent to the kitchen for later use.

"It makes me feel more comfortable when I look at it this way!" Brother Fang Chang stood in the private room and looked around for a moment. The only thing he was missing was that the light source above his head came from other places. But it would be more troublesome to connect the light, so I had to give up.

"Our company has this condition now, and we will just have to renovate it in the future when we have the money!" Bai Xiaobo patted the dust on his body, full of longing.

Ling Shuyu snorted, "This is a humble room, but I am virtuous. As long as the food is delicious enough, there is no difference between sitting in the private room and sitting at the workstation. Master Lu and the monks can accept it. I think most people Anyone who loves good food can accept it.”

If Ling Shuyu were allowed to control the company's development direction, she would not put the reform of the internal environment first.

Zhang Li sat on the chair tiredly, "Why isn't it time for dinner yet?"

Liu Shengnan: "You didn't eat enough in the morning?"

Zhang Li: (._.)
  No one can express the grievances in my heart.
  While everyone was taking a break, Zhan Yang came back!
  Came back with a lot of food!

"I bought two mandarin fish, the rest of the meat was from your store, and the vegetables were from the store you told me about. They were all ordered according to Boss Su's order. I'll take care of the bill for you! "

As he spoke, Zhan Yang put everything in the kitchen, "These are your clothes, change them quickly!"

Brother Fang Chang usually has nothing to do. He just walks around in various stores every day and looks at the accounts.

Most of the time I dress casually.

This time Zhan Yang directly brought him a suit!
  "It's okay, good brother!" Fang Changge took off his clothes and hid in the private room to change.

After a while, Brother Fang Chang walked out of the private room.

Zhan Yang was stunned, "Damn it, you are so awesome! If you change your clothes, it's like you're a different person."

"It's all about clothes. I'm still very handsome! Besides, I have a good figure, so I'm the best among men who can fit into a suit." Brother Fang Chang said seriously!
  In response to this mysterious confidence, the girls present turned their heads selectively, not wanting to look at it.

This time!

"Everyone is there."

Su Chen walked in from outside, still wearing one of the countless suits in his wardrobe.

It's just that he's not wearing a jacket, and one button of his shirt is unbuttoned, giving him a casual feel.

The girls looked at the boss first, then looked back at Brother Fang Chang.

Gee
  Even Zhan Yang felt that Brother Fang Chang looked okay at first, but why did Boss Su stop here and look like a star in a TV series? Brother Fang Chang looked like an urban-rural fringe?
  "Whatever you have to do, please call A Bao for me. It's time to prepare in advance."

"Oh!" Ling Shuyu trotted to the second floor.

I haven't noticed it at ordinary times, but when we talked about clothes, I just took a look at it. Is the boss actually in such good shape?
  What am I thinking about?
  Shu Yu squeezed his palms and quickly ran to the second floor.

Zhan Yang was a little embarrassed, "Brother Lairi, just think that I didn't say anything just now."

"Nah!" Brother Fang Chang punched the wall angrily, "Why!"

"What are you talking about?" Su Chen looked at the group of people confused, each saying something he didn't understand.

"Nothing, nothing." Brother Fang Chang also took off his suit jacket. It was indeed a bit hot to wear this thing in this summer. After seeing Boss Su, he felt even hotter!

As soon as Abao heard that Boss Su was asking him to prepare something, Peipidianpidian came running over.

This is another time to learn something new!

I have to say that Boss Su’s big meat buns were an eye-opener for Liu Abao. The process of putting the elbow meat into the wok and blending it perfectly with other ingredients really benefited him a lot!
  Even when Abao is free, he will imagine that this method can actually be applied to the production of many dishes.

Although his cooking skills are still not as good as Boss Su's, with the existence of the thermometer and a physical plug-in, he can barely keep up with the boss's pace.

"Boss, what are you preparing for?"

Su Chen immediately said, "Prepare a portion of marinated tenderloin at 5 o'clock. This is the specific situation."

Slices of oily meat need to be marinated in advance, and 1 hour is the limit.

Su Chen planned to make the squirrel fish dish by killing the fish himself, striving for freshness.

The lion's head dish has been demonstrated to Po before, so he knows what to prepare, and he must quickly boil a pot of chicken soup and a pot of stock!
  Now Su Chen likes to use chicken soup directly instead of chicken essence.

Then he made a pot of pork rib soup and a pot of mutton soup according to Su Chen's recipe. This is the soup used for eating oatmeal noodles. Su Chen basically gave up on this dish. It is estimated that it can only reach B grade at best.

The dark meat stew is also on the verge of giving up. It’s really not possible and I have to add another dish.

After giving these instructions, Su Chen immediately returned to the office.

Time is running out!

An S-level squirrel fish is finished, paired with an S-level lion head, and finally it is A-level oily meat!

With these three dishes, at least the storefront was restored. As for the staple oatmeal, it had to be B-level at the very least. Su Chen knew this.

"I still have 48 hours to practice, and I have to focus on the dry silk dish."

After careful consideration, Su Chen finally decided to make large boiled dry shredded noodles, which is a very classic Huaiyang dish.

Since the other party is the gentleman from Huaiyang Restaurant, let’s beat Huaiyang cuisine with Huaiyang cuisine. Jingzhou cuisine is just the icing on the cake!
  Because this dish allows you to experience a chef's cooking skills better than boiling dried shreds in chicken soup.

“Hey, I just don’t know if this famous recipe is real or a lie.”

Before returning to the practice room, Su Chen lay leisurely on the chair and opened Douyin, and then searched for an account that was very popular among food lovers.

Old fan!
  In this account, the cooks are basically state banquet masters, and there are also several Huaiyang cuisine masters. Braised Gansi is a dish that the uncle has cooked before.

Others dare not say it, but when my uncle makes this dish, it is absolutely substantial!

After Su Chen spent seven or eight minutes reading it, he put down his phone and rubbed his forehead.

"There is nothing wrong with the dry silk made by my uncle. The only problem is that there was no good stock at home at the time, so I added some dark soy sauce for color."

"This is explained in the video, so it doesn't matter. But my famous recipes are quite different from those made by my uncle."

According to what was said in the video, it is called shrimp boiled dried shredded shrimp. Because it is cooked over high heat, it is called big boiled dried shredded shrimp.

But Su Chen’s recipe is really a bit different!
  "The worst thing is that we all do the same thing and look at the system score!!!"

In this case, Su Chen quickly entered the practice room and first summoned two pieces of dried tofu produced in Yangzhou.

The characteristic of this kind of dried tofu is that it is firm, and you can only use this kind of dried tofu for large boiled dried shreds. Many restaurants now use ready-made tofu, which is simply an insult to the taste buds of diners!
  “Starting playing knife skills again”

Putting the dried tofu on the cutting board, Su Chen thought about it and decided to use his "wild knife skills"! ’

An ordinary Huaiyang cook can cut such a piece of dried tofu into 22 pieces for an entry-level person, and 28 pieces for an expert.

This does not mean that the thinner the better, after all, you have to pay attention to the size. According to the famous recipe, the thickness of each slice should not exceed half a minute, so Su Chen chose to cut it into 1 mm.

The principle is the same as cutting Wensi tofu. In order to reduce the impact caused by the back of the knife, you can only choose a thin knife to cut it.

"Hiss~~hoo!!!"

Su Chen was furious. He held a knife behind his left hand and a knife in his right hand. He wore a [Precision Strike] on his chest. He raised his arm and waved it wildly at the cutting board!
  Bang bang bang bang!
  After a crash, the dried tofu on the cutting board fell softly.

"It's 35 knives, which means it's 36 slices, so that's okay!"

Adjust your posture and bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang on the thinly sliced ​​dried tofu, each dry shred is cut into matchstick width.

Then set aside bowls.

When summoning the next ingredients, Su Chen first returned to reality and poured a glass of water.

'Famous recipe, I hope you didn't lie to me.'

'After all, once this recipe appears, if it doesn't taste good, you can still say that I'm not good at cooking and I'm making it nonsense. ’

‘But if it’s delicious’

Su Chen drank the water in the glass in one gulp.

If it’s delicious, I’m afraid the entire Huaiyang cuisine chefs will be shocked by it!
  (End of this chapter)