Food customizer.

After Lu Yongliang fried the grass carp, Su Chen felt that there were a lot of things growing in his head.

'You also need to use your soul when cooking, you can't just use your brain all the time'

He thought that if it didn't work, he would use toothpicks to open the fish, but Lu Yongliang directly held the fish and poured the hot meat on it against the direction of the knife edge. This is experience!

It is an experience that can only be experienced by old people who have been immersed in the kitchen for decades.

The grass carp is fried. This is not in a practice room, but in reality. If you don't eat it, wouldn't it be a waste?

Cut the scallions into sections about two inches long, then cut them into strips, then rinse them in clean water.

Chop the sesame oil bean paste into fine pieces.

At this time, you can heat the oil in the pot!

The oil used to fry the fish just now is still useful, so pour it out directly, leaving only 10% of the base oil.

It is a pity that the oil used for frying fish has almost no other uses except cooking fish. In this regard, it is quite wasteful.

Leave the base oil in the pot and add a spoonful of lard into it.

After the lard melts, quickly add the ginger-garlic sesame oil and watercress into it and stir-fry slowly.

"Is this Sichuan flavor?"

"Well, I just want to make sweet and sour fish." Su Chen said.

But that's not the case in Lu Yongliang's eyes.

The word sweet and sour represents a lot.

For example, the sweet and sour food in Shandong cuisine has a different taste than the sweet and sour food in Huaiyang cuisine.

Sichuan sweet and sour is different from the other two. In other words, the sweet and sour in each region is different. Although the overall taste is sweet and sour, each has its own emphasis on taste.

Sichuan-style sweet and sour is sweet and sour with a hint of spiciness.

After the green onion, ginger and watercress were stir-fried until fragrant, Su Chen poured a large spoonful of clear soup into the pot without hesitation.

While the clear soup is still warm, add the sauce in a clean small bowl.

White sugar, soy sauce, wet starch, and the gravy in the bowl have just been stirred, and the clear soup in the pot has begun to boil.

At this time, pour the gravy into the pot, quickly sprinkle a handful of chopped green onions, and watch Su Chen pick up a pot of mature vinegar.

"Old vinegar?" Lu Yongliang came to the desert of knowledge again.

"I'm used to using vinegar."

Lao Lu pinched his chin and said, "Logically speaking, you should use white vinegar or rice vinegar to make sweet and sour. Zhenjiang balsamic vinegar will also work. Will mature vinegar be too sour?"

"Probably." Su Chen made Lao Lu feel a little embarrassed, "No way?"

He was also a little unsure.

Instantly turn the heat up to a strong flame, and the soup in the pot will thicken almost at a speed visible to the naked eye. After all, there is only a layer of soup at the bottom of the pot.

At this moment, the temperature around the pot is also rising sharply.

The old vinegar in Su Chen's hand poured directly down the side of the pot.

"呲~~"

The liquid evaporates quickly after hitting the high-temperature metal, and bursts of majestic steam burst out in the pot, accompanied by a strong aroma of aged vinegar.

"This" Lu Yongliang is going to be stupid.

I know that cooking a pot over high heat will make the food smell sour, but sweet and sour food just needs a sour taste. If you keep doing this, the vinegar will evaporate, so where does the sour taste come from?

Although I didn’t understand it, I was shocked!

Once the vinegar is cooked in this way, the sweet and sour sauce in the pot has taken shape. While it is boiling hot, Su Chen pours the soup directly onto the freshly fried grass carp with a handheld pot.

Finally, place the white scallions that have just been rinsed in water on top.

"It's done."

Lu Yongliang swallowed, not because he was greedy, but because he was surprised by Su Chen's cooking method that was somewhat contrary to common sense.

"I'll try it."

Lao Lu used his chopsticks to pick up a piece of fish meat at the edge of the knife and dipped it in the sweet and sour sauce on the surface.

Don't rush to eat it, but smell it between your noses.

"Acid. Acid in the face."

Su Chen nodded, "That's right. What you did just now must have smelled sour."

Lu Yongliang smelled it for a few times before putting it in his mouth. He didn't rush to swallow it, so he just licked it with his tongue. Only in this way could he savor it carefully.

"Yeah." After a long time, Lao Lu nodded slowly, "It's interesting."

Needless to say, Su Chen didn't learn this dish in the practice room or receive any evaluation at all. In reality, it was completely his first time making it.

And the difference from the famous recipe is that the main ingredients are different. The cuttlefish is changed to grass carp. Now I am not sure how it tastes.

So when Su Chen heard Lu Yongliang's evaluation, he was a little confused.

If it tastes good, it tastes good; if it tastes bad, it tastes bad.

Interesting, what does it mean?

Just watching Lu Yongliang pick up another piece of meat, Su Chen stopped watching and picked up a piece of meat himself to smell it.

'It's indeed a bit sour, not quite the same as the sweet and sour ones I usually eat. '

The fish meat is delivered to the mouth.

'Um? '

Su Chen's Taste Peak was activated instantly, and he suddenly understood why Lu Yongliang said it was interesting.

"Am I making interesting sweet and sour fish by accident?"

Lao Lu gave a thumbs up, "I think it's settled. Let's have an extra meal first."

The two of them looked at each other and smiled, then bent down and started the crazy inhalation mode towards the plate of fish, but within a moment the whole fish turned into a dry fish bone.

The degree of deliciousness can be imagined.

This time Su Chen is not in a hurry to go back to the practice room to learn how to make cuttlefish. He was stuck before because he couldn't figure out the method. Now that Lu Yongliang has given the answer, he will follow the sauce method he accidentally encountered. can.

Next, it’s time to wait.

Waiting for the beef to be dried in the practice room, let’s see what this light shadow beef is all about.

Anyway, with the existence of the practice room, Su Chen had a lot of time to improve the evaluation level of these dishes, so he didn't panic at all.

The whole fish was eaten by the two men happily, and Lao Lu was also thinking about it.

Although the purpose of this gathering was to enhance feelings, Cui Yufen, an old woman, was not honest.

For a good party, everyone must cook a dish.

Others don’t understand, how can Lu Yongliang understand?

It was Cui Yufen who brought his apprentice here last time, but Su Chen single-handedly suppressed almost half of Lu Cai's army, so he felt unhappy!

Each person has a dish, not to mention finding a place, but at most finding a place for oneself.

'Old Cui took matters into his own hands, so I can't just sit idle.'

Lu Yongliang wandered around Su Chen's kitchen, "You don't have anything here?"

Su Chen said, "Just ask someone to send you whatever you need."

The stove on the 19th floor was not often turned on, so Su Chen usually turned it on to cook for himself.

"Hey, let me think about what to cook for the night after tomorrow."

Su Chen became interested and said, "Uncle Lu."

"Uncle Lu, call me brother!"

Seeing Lu Yongliang's childish look, Su Chen couldn't help but laugh, "Okay, okay, Brother Lu! To be honest, Feng Yaoyang's investment project to develop a food court inspired me this time. I really have one." idea."