Food customizer.

Bamboo shoot slices, that is, dried bamboo shoots. No matter what you make with this ingredient, it will be called Kung Fu cuisine.

It means a very time-consuming dish.

If it weren’t for the time spent making other dishes in the previous few hours, I really wouldn’t have time to make this Dinghu Shangsu dish.

Although Zhou Bin and others were showing off their hand-caught lamb, the lightly seasoned lamb chops had been stewed under high pressure, and Su Chen had cut them into small and medium-sized pieces, so that they fit together in one bite.

The originally vigorous Da Cai was grabbing the sheep, but now he felt like he was being eaten into "finger biscuits" by Zhou Bin and the others.

One bite, one bite!

If you rub your mouth, you will find a clean rib.

Not long after, the three people's plates were piled with small bones. They looked so delicious that everyone was devouring them.

"Damn it, if I had known earlier, I wouldn't have let them come to the kitchen! Otherwise, why wouldn't we just eat the rest of the sheep?" Abao discovered a blind spot.

"Then what can be done?" Zhang Heping felt quite emotional. In twenty years of working in the business, this was the first time he had seen a customer rushing into the kitchen to stare at the food.

Lao Shiqi also found it a bit hard to accept that he couldn't get such delicious mutton in one bite, so what about the cook who had promised not to starve to death?

This is just trying to make yourself hungry to death!

Fortunately, Lu Yongliang still had a pot of mutton noodle soup, so everyone could only look forward to the new dishes among the leftovers.

But these are not important. What is important is that when they noticed Su Chen's movements, they immediately looked away from the three people eating.

Su Chen cut the bamboo shoots into thin slices about one centimeter thick, blanched them in a pot of boiling water for one minute, took them out and kept them for later use.

Now there are up to seven or eight types of processed ingredients alone.

There was no rush to deal with the remaining ingredients. Su Chen decanted the water from the yellow ear fungus, elm ear ear, fresh mushroom buds, bamboo shoot slices, bamboo fungus, and white mushrooms, and mixed them together. And put it in the pot and blanch it!

After draining the water, I finally got an iron pot this time.

"How much does this dish cost?" Liu Sheng's man felt numb.

This is the first time she has seen Boss Su make dishes with such complicated processes since she came to work at Delicious Food.

Lu Yongliang stretched out the noodles without raising his head, "So now that many young people don't like to cook, it doesn't mean that the food they cook is not delicious."

"On the contrary, it is not difficult to make several delicious Chinese dishes. On the contrary, it is more troublesome to process the ingredients. This dish made by fifth brother is troublesome in the processing of ingredients. If all the ingredients can be processed in advance, it will be easier to cook. It should be pretty quick.”

Aunt Fang has quite a lot of experience in this regard.

"That's right. When I make New Year's Eve dinner every year, I have to work from morning to night just to process the ingredients. In fact, the actual cooking is done in less than an hour at night."

The short-legged hand rested on his chin, "It would be great if there was a supermarket that could process the ingredients directly before selling them."

Su Chen said, "Supermarkets in the south seem to be like this."

But this also opened up Su Chen's thinking. Since supermarkets in the north are not like this, this is a pretty good business.

Of course, Meililai will not carry out such boring business, but Fangchang's company can do so.

This is an afterthought. It is also feasible to have a casual chat with Boss Fang when you are not busy.

Heat the iron pot over high heat first, add five qian of cold oil into the pot, and quickly drop in three qian of Shaoxing wine before the oil temperature rises.

"Po, serve the soup."

Liu Abao responded and brought a large casserole from the stove he was responsible for, "How about it, boss? Is the soup I made acceptable?"

Su Chen glanced at me and said, "If you can't stand it anymore, you shouldn't do this anymore."

Zhang Li pointed to the stuff in the pot, "Boss, what is this? It looks delicious."

"Get you a bowl?"

The short-legged boy hesitated for a moment, then immediately waved his hand to reject Su Chen's kindness.

If it was really delicious, Boss Su would definitely not serve me a bowl!

But this time, she was indeed overthinking.

Su Chen: "This is called vegetarian soup. If you don't see me cooking all the time, I really should reflect on myself if my cooking skills haven't improved at all."

While talking, Su Chen scooped four ladles of soup into the oil pan, "A lot of times, whether a dish tastes good or not doesn't depend on your cooking skills, but on whether you put effort into the dish. ."

"Vegetarian soup can be understood as the stock used for vegetarian dishes. The preparation method is also very simple. Many restaurants now use chicken essence mixed with water as the soup, but we don't do that."

After adding more than a pound of soup into the pot, put all the ingredients into it, turn to medium heat and simmer for one minute, then pour the ingredients into a large colander.

Su Chen's words were strongly affirmed by Lu Yongliang.

“Vegetarian soup is a stock made from soybeans, carrots, celery, and soaked mushrooms. It’s called vegetarian soup because it doesn’t use ingredients like bones. Add this soup when you stir-fry vegetarian dishes, and it tastes absolutely great. . We will definitely use this kind of soup base when cooking state banquet dishes."

The cooked vegetarian soup is bright red in color, clear, with a complex aroma, and tastes slightly sweet. It is already a good soup, and it is indeed a bit luxurious to use it as a base soup.

Shang Mingke had already finished showing off his mutton chops. He looked at Zhou Bin's mutton chops with nostalgia and was too embarrassed to ask for them.

Then he wiped his mouth and said, "Uncle Lu, do you mean that Boss Su's dishes today are all in accordance with state banquet standards?"

Hearing this, Carlson also stopped what he was doing.

Although the food was good, he was more curious about the owner of this company, so he pulled Zhang Jiayi by his side to help him translate.

Originally Zhang Jiayi was not happy.

However, Carlson secretly slipped a card to Zhang Jiayi, which said something like special membership of Ledoyen restaurant.

This is a great temptation for a 'socialite'.

Posting it in the circle of friends is definitely an extremely pretentious existence!

Carlson listened to the translation that Zhang Jiayi whispered to him.

"Fifth brother's cooking is more casual, and most of the recipes are different from the recipes I know. If we say it's a state banquet standard, we can't even talk about it."

Everyone was a little surprised.

Are such delicious dishes inferior to those at a state banquet?

Lu Yongliang said slowly, "Deliciousness is only one of the requirements for state banquet dishes. The other requirements are even more important than deliciousness."

A national banquet presented to world leaders requires more than just good food.

It is also necessary to show Chinese culture and food style from all aspects. It looks like a meal, but in fact it conveys a lot of information, even including national strength.

This is the state banquet!

"But I can say with certainty that the food cooked by my fifth brother is not inferior to the state banquet in terms of taste and texture." Lu Yongliang said.

The others' eyes widened.

Carlson frowned and thought for a long time, then said something rare on someone else's territory, "You mean, the state banquet is probably similar to the three-star Michelin standard. It needs to be evaluated from multiple angles, and Boss Su's Food doesn’t have so many things, it only highlights one key point: it’s delicious.”