Food customizer.

Pucai in milk soup and agarwood in clear soup were originally two dishes in the famous recipe.

Pucai in milk soup has a bright color, the soup is delicious and smooth, the color is milky white, and the Pucai is soft and tender.

Agar-agar clear soup, agar-agar is white and tender, the soup is light yellow and has a mellow taste.

These two soup dishes are extremely rare and common soup dishes at banquets. They can completely represent the entire Jinan cuisine.

Even the existence of these two dishes can directly affect the quality of the entire feast.

The reason why these two dishes are placed on the top list is because anyone with a little knowledge can know the overall level of today's banquet with just one bite.

Su Chen once again innovated on the original craftsmanship of these two dishes and created a double dish with clear milk!

Peel half a catty of cattail leaf and cauliflower and cut them into one-and-a-half-inch long slices. Magnolia slices are cut into one-and-a-half-inch long slices, three-quarters wide and one-half thick.

The mushrooms were cut into thin slices, and the ham was cut into rhombus thin slices. Su Chen handled all these ingredients himself.

Just to pursue the ultimate taste of this dish.

Add water to the pot, place it on a high fire until it is 80% hot, then add the cut cattail, cauliflower, shiitake mushrooms and magnolia slices into it.

‘Activate skills, White Jade Hands! ’

When all the ingredients were put into the pot, Su Chen did not hesitate to activate his most awesome skill!

If you don't come out first with the king bomb in your hand, why don't you stay until the end and get bombed?

The water in the pot has just boiled, and various reminders are pouring into my mind.

‘The ingredients are already cooked, but the ham slices need a few more seconds. ’

Coupled with the fact that the white jade hands are naturally not afraid of hot and cold, the movements of Su Chen's hands accelerated a lot.

Put the scallion oil in another clean wok, heat it up to 30% heat, turn off the flame, and add the clear soup and milk soup that have been simmered overnight.

【:Full level】

Do you really think I sit in the practice room doing nothing every day?

Because of Wang Xiaoyi's appearance, Su Chen has undoubtedly upgraded to another level during this period and gained new passive skills [] and [Pickling].

During this time, in addition to learning how to cook, Su Chen's main focus was to improve all cooking skills to the full level!

Add the double soup in the pot for five minutes, you can see it is slightly thickened, then add refined salt, ginger juice, all the previously prepared ingredients are also added, stir slightly with a hand spoon, and finally add green onion and pepper Shaoxing wine!

"Po, bring me my secret weapon!"

Liu Abao's eyes were full of passion, "Okay!"

He couldn't understand the dishes cooked by Boss Su in the past, but he could really understand this dish today.

A very classic method of making Pu Cai in milk soup. In Abao's opinion, this dish is all about the soup base, and he has also tasted a small sip of Boss Su's milk soup.

It is no exaggeration to say that it was the most delicious soup stock that Po had ever tasted!

As for the 'secret weapon' Su Chen said, it's a bit funny.

When he first made this dish of Pucai in milk soup, Su Chen only felt that the two soup dishes at a banquet were somewhat repetitive, and it was not comparable to a high-end banquet.

So how can we not only show that our milk soup is awesome, but also inadvertently reveal that our clear soup is also awesome?

Under this kind of thinking, Shuangcai was born, and the so-called secret weapon is actually very simple, it is a piece of oil paper.

Su Chen put the oil paper that had been cut in advance into the middle of two large soup bowls, and then poured the freshly made milk soup with cattail into one side.

The milk soup is slightly viscous, and even the oil paper can't get rid of the slightest moisture. It occupies half of the large bowl, shaking so tremblingly, it looks very appetizing!

After doing this step well, the next step is the second step.

It is not an exaggeration to say that agarwood in clear soup is a luxury item among Chinese soup dishes. It inherits all the characteristics of Tanjia cuisine.

The ingredients are carefully selected, the ingredients are cut hard, the workmanship is fine, the heat is sufficient, and the taste is mellow!

If you want to make this dish well, you must be particular about the selection of ingredients. It must be purely natural and unbleached.

Needless to say, Su Chen is reluctant to use this kind of food!

What should I do?

Su Chen took a peeled white radish and used wild knife skills. The skin of the radish cut off was even thinner than the one cut when boiling dry shreds, and the thickness was comparable to Wensi tofu!

Just by picking up a piece of radish, you can feel the light transmitting through it!

Then cut the thin radish slices into thin strips and soak them in water for a while.

"Boss, is this a vegetarian dish?" Abao was a little surprised. Before this, he couldn't imagine how to combine two completely unrelated dishes.

"That's right." Su Chen took out the soaked radish shreds to control the moisture, and then dipped them in dry cornstarch.

Each shredded radish must be dipped in enough cornstarch to make it look fatter than before!

Then spread all the shredded radish on the bottom of the iron plate and place the whole plate in the bamboo steamer.

"Boss, I remember that vegetable agarwood is Teacher Jianguo's specialty. There are very few places outside of Nanyuan Hotel that make this dish."

Abao studied in Shandong Province for a period of time. When he learned Tan's cuisine, he practiced it at Nanyuan Hotel. At that time, he also had a relationship with teacher Li Jianguo.

This vegetarian agar-agar soup is Master Li’s masterpiece.

"Yes, the agar-agar is translucent, white and moist, and can sink and float just right in the clear soup. It is even more beautiful and elegant than the real agar-agar. The key is that the flavors of agar-agar and pucai do not conflict."

Bird's nest is different. If put together with cattail, the two will have completely opposite flavors. In that case, the dish will be ruined.

When Abao didn't quite understand what Su Chen meant and wanted to ask something, Su Chen had already started to get busy, so he had to put away his curiosity for the time being and quietly watch the flow of cooking.

In just five minutes, the shredded radish became white and soft, and a drizzle of peanut oil quickly soaked the shredded radish. After pouring enough clear soup, put the shredded radish into the steamer again and steam it.

'I always feel that this dish has a familiar feeling.'

‘The feeling of making it in reality is more intense than in the practice room. The method of making this dish is almost the same as that of boiled cabbage. ’

After reaching this last step, Su Chen himself was a little confused.

Why do we say that boiled cabbage is Sichuan cuisine? It feels like cooking and making soup are all Shandong cuisine techniques.

'strangeness. ’

Put all the random thoughts out of your mind, take out the twice-steamed shredded radish from the steamer, take a wok, add the clear soup and boil it directly!

"Here we come!" Liu Abao couldn't help but step forward and stood in front of Boss Su, squatting slightly. He didn't even dare to blink for fear of missing a key step!

The boiled clear soup was poured into the other side of the large bowl. Su Chen very carefully used chopsticks to slowly take out the shredded radish soaked in the soup in the steamer and put it into the large bowl.

The shredded radish lies in the new clear soup. After being steamed twice, it takes on a translucent gelatinous texture. Then, a few slices of bright red ham are dotted on the surface, floating in the air in the clear soup.