Food customizer.

When he first received Jiang Wensheng, Su Chen once made a pot of chicken soup, and retained the habit of using chicken soup instead of MSG.

After receiving Cui Yufen, the chicken soup in the kitchen was replaced by S-level clear soup and milk soup.

Including Zhang Heping cooking for the children every day, all using S-level broth.

After Su Chen's improvement, these two kinds of soup can be made according to a certain proportion. Su Chen no longer needs to do it himself. Anyone can make it just by following the steps written by Su Chen.

Of course, the prerequisite is that you must be a decent cook, and you must at least have a clear understanding of the heat.

"Then what if I use clear soup directly to make the filling?"

This is Su Chen's idea.

The clear soup is a secret of Shandong cuisine. As a very important condition for judging whether a Shandong cuisine restaurant is authentic, it is enough to show the deliciousness of the clear soup.

It’s so beautiful that you can even cook it directly and you’ll get the most delicious dish in the world!

There are three steps to making soup dumplings: soup, fillings, and bun wrappers.

"It's not unreasonable that the price of traditional meat industry is 30% higher."

Su Chen took out a piece of fresh meat skin from among the many ingredients and looked at it carefully for a long time.

The meat summoned in the practice room was almost the same as that provided by Fang Chang's family. The whole piece of pork skin was white and clean, with almost no remaining pig hair visible.

According to Fang Chang, their family also has a small workshop that does this processing work. After receiving the meat from the slaughterhouse, some meat that does not look good must be processed in the workshop before being taken to the store. Sold here.

This step in the original recipe was to use pork bones and pig skin plus water to make soup, but here Su Chen directly.

"I'm going to stew the pork rinds directly in S-level broth!"

Pour four kilograms of the summoned clear soup into the stainless steel bucket, add eight taels of pork rinds, and simmer over medium heat. This step does not require any other operations.

Because the weather in Jingzhou is quite hot now, the pork skin can only be cooked to 70% at most.

Remove the cooked pork skin.

"Wild sword skills!"

In the practice room, Su Chen didn't have any scruples. The kitchen knife in his hand rose and fell, and a large piece of boiled pig skin was instantly cut into soybean-sized pieces.

Put the pork rinds into another pot and add the clear soup in which the pork rinds were cooked previously.

At this time, I started to follow the steps in the famous recipe, adding shrimps, Dachuan powder, and refined salt one by one, and slowly simmered over low heat.

As for Dachuan powder, Su Chen also checked the information. It turned out that in the 1950s, people called black and white pepper powder by this name.

There is not much technical content in this step, just watch the soup in the pot boil into a thick consistency, and it will naturally turn into jelly after cooling.

The making of soup is complete here.

Su Chen was not in a hurry to continue working, but looked at the pot of soup and began to think.

"The clear soup itself is extremely delicious and sweet, and with the addition of shrimps, the jelly tastes even fresher."

"Dachuan powder and refined salt add a new flavor to the skin jelly, making salty food more delicious."

"The way to eat crab roe buns is to drink the soup first and then eat the buns, so if you make the soup this way, there should be no problem."

After making sure that there was nothing wrong with what he was doing, Su Chen started thinking about the next step, making the stuffing!

"Traditional crab roe soup dumplings are made by steaming crabs and then disassembling them, using crab roe and crab meat as the filling."

This is also the reason why those merchants dare to sell a bun for more than a hundred.

If someone questions, they just throw out their ingredients and so on, "We almost use two crabs for one bun. Is 100 yuan expensive?"

But Su Chen didn't think so.

"If you just wrap the crab roe and crab meat in dough, and add a little bit of broth to make it fresh."

"Can something like this still be called a steamed bun?"

This is Su Chen's doubt.

If nothing else, it’s the delicious SS-level large elbow meat buns that are the specialty. From the perspective of a diner, every bite is full of meat!

But in fact, only the producer knows that it is not just elbow meat.

When making elbow meat stuffing, onions, peppers, mushrooms and other auxiliary vegetables are also used. However, when the finished product is made, these auxiliary vegetables are all invisible, but they leave their own flavor in the elbow meat. Inside, that's why the buns are so delicious.

"So those crab roe soup dumplings sold in the market now, to put it bluntly, what's the difference between eating a ready-made crab?"

It's nothing more than taking out the crab roe and crab meat, adding the skin jelly, wrapping it up, and then putting it on the steamer. Even the main purpose of this step is just to steam the bun skin.

"If this is possible, then everything is possible."

Su Chen doesn't really approve of the traditional method of making crab roe soup dumplings.

"So if you add the Shandong cuisine method, it doesn't matter. If you fail, you'll have to start over!"

Anyway, there is a gourmet training room, and the last thing Su Chen is afraid of is failure!

Immediately take a piece of pork belly that is fatter than thin, chop the pork belly into dices the size of mung beans, and then put them in the bowl.

According to the Shandong cuisine method of making steamed buns, add soy sauce, chopped chives, ginger diced rice, sugar and cooking wine in sequence.

Looking at it this way, it does feel a bit like a traditional pork bun so far.

But Su Chen didn't panic.

After mixing the fillings in the bowl and setting them aside, he sat in front of the table and took out a steamed crab and began to disassemble it.

After all, he is also a high-end foodie. Opening crabs should not be too easy for Su Chen.

Not long after, a big crab weighing eight taels was disassembled into two small bowls by Su Chen.

The bowl on the left contains attractively colored crab roe.

The bowl on the right contains crab meat that looks very tender.

Put another pot on the stove over low heat, add a little lard into it, boil the lard until it just melts, then put all the opened crab meat into it.

"This is probably the process that most tests the chef's control over heat."

If the fire is a little too high, the lard will fry the crab meat immediately!

But if the heat is insufficient, the lard will slowly soak into the crab meat, making the originally tender crab meat fatter, which will be ruined.

Su Chen focused all his energy on this step. The fire in the stove was only slightly simmering until he noticed that the originally transparent lard gradually began to turn yellow. After simmering for a few minutes, the yellow color began to deepen and turned into an orange color.

Then he quickly poured all the ingredients in the pot directly into the bowl that had been mixed just now.

“The amount of crab oil produced from crab meat is always very limited, and being able to do this is almost my limit.”

If you use crab roe to boil the oil, the color will be more beautiful and the taste will be more delicious.

This is Su Chen's main understanding of this homemade [Cthulhu Soup Dumpling].

"My soup is already fresh enough, and this umami flavor will soak into the crab meat during the steaming process, so why do I waste crab roe when boiling crab oil?"