Food customizer.

Sweet braised pork with a hint of hawthorn?

Stir-fried beef that is spicy but not numb but has a slight fragrance?

Ah Wu knew that Boss Su was good at making snacks, and he also knew that Boss Su's cooking must be delicious, but that his chefs could cook food so delicious, this was something Ah Wu didn't expect.

'Damn it! It's all the boss's fault! '

If Feng Yaoyang hadn't brought him to the hospital with food again and again, and if Feng Yaoyang hadn't always said to bring him here to taste food, would he have been able to eat the food here until today?

No!

Aaaaaah~

A Wu was like a hungry wolf, throwing a wind and cloud roll at the leftover food that Feng Yaoyang had eaten in front of him.

Although he was embarrassed, he was very satisfied.

As for Feng Yaoyang, after walking to the 19th floor, he found that there was no trace of Su Chen. He originally wanted to go into the office and take a look.

He was stopped by Aunt Fang who was cleaning the house.

"No one can enter this office without permission."

When he heard this sentence, Feng Yaoyang thought he heard it wrong. After repeatedly confirming that the person who said this was just a cleaning staff.

Mr. Feng frowned and left the 19th floor.

In the practice room.

Su Chen looked at the thinly sliced ​​beef rolls that had been dried for sixteen hours, and now they turned bright red!

This is the color Su Chen wants.

Dengying beef is a dish that requires a lot of techniques. After drying, it is then kang, also called roasting, and charcoal kang meat is the best.

He directly summoned a pound of charcoal in the kitchen, and quickly ignited the charcoal on the stove with a strong fire until it burned dry and almost turned into dry ash. Then he spread out the beef tube and placed the thin slices of beef one by one. On a baking sheet made of wire mesh, it is placed over charcoal.

Because the beef slices are very thin, there is no need to turn them over at all.

'This temperature is difficult to control'

Su Chen had no choice but to put a magic patch on the bridge of his nose to ensure a clear mind and at the same time feel the smell of beef slices.

You can feel the maturity of the beef slices as the taste changes.

In fact, this step does not require roasting the beef, it just needs to further dry out the moisture inside the beef slices.

This process was very slow, and Su Chen did it in an orderly manner. After each piece of beef was roasted, he put it into the steamer until all the beef was roasted.

Cover the lid and bring the water in the pot to a boil over medium heat.

'I always feel like something is missing. '

While waiting for the steamed beef, Su Chen always felt that something was wrong when he was steaming the beef, but for a while he couldn't figure out what was wrong.

For the time being, we can only wait for the beef to be steamed.

About half an hour later, the slices of beef were neatly prepared. The beef that had originally become hard slices became soft again after being steamed for this period of time.

According to the instructions in the recipe, cut the beef slices into one-inch-long and eight-inch-wide slices, and immediately put them back into the steamer to continue steaming.

This step takes a full hour and a half!

'Sure enough, Dengying Beef is a Kung Fu dish that requires not only hands-on effort, but also time. '

No matter which restaurant this type of dish is placed in, as long as it is cooked well enough, it will definitely be a signature dish.

But today's restaurants only pursue quick profits, and basically don't like to cook this kind of Kung Fu cuisine.

After enough time has passed, take out the beef slices from the steamer and set them aside to cool.

The beef slices, which have been dried, kiln, and steamed, are only half of the dish.

Heat the pot and heat the oil!

"The finished dish of Dengying beef needs to be translucent. Whether you can make the beef slices translucent is one of the factors. The main factor is the frying step."

When fried at just the right temperature, the beef slices can be made as thin as cicada wings and almost transparent.

If the heat is a little bit poorly controlled, then

Su Chen poured a large amount of vegetable oil into the pot. He did not dare to let the oil temperature rise too high. When it was only 30% hot, he poured the cooled beef slices into the oil pot.

After the oil temperature is slightly stable, take the pot away from the heat and gently push it over with a spatula. Repeat this several times.

Su Chen picked up a piece of beef with chopsticks.

"This isn't quite right either."

Looking at the light, this piece of beef is thin enough and transparent enough.

But there is an obvious disadvantage: the oil is big!

People who often cook know a rule. When frying ingredients, if the oil temperature is too low, the fat will penetrate into the ingredients.

This is why braised eggplant tastes particularly greasy to some people.

This is what happens with beef slices now

Su Chen casually summoned a piece of beef that had been saved for steaming. He then took up a pot and when the oil was about 40% hot, he quickly put the meat slices into the pot.

After a while.

"This is still not right."

The beef slices, which are 30% oil-warm, are as thin as cicada wings, translucent and bright.

The beef slices with 40% oil temperature actually have a thin layer of hard shell on the outside. This is because the oil temperature is too high and the meat is slightly burnt.

"Is this heat so difficult to control?"

Su Chen didn't believe this evil.

Is there a range between 30% and 40% oil temperature that we can try?

try again!

Drilling for oil.

Come again!

confused.

This was repeated more than ten times, even though Su Chen had turned on the white jade hand and the effect of the magic patch, he still could not find the right temperature.

"Nima, there's something wrong. If it's really that difficult, this dish can't possibly become a famous dish. How many cooks can control the temperature so carefully?"

"There must be something wrong somewhere."

Su Chen, who was a little depressed, took out the steamed beef again and stared at the meat slices for a long time.

"Go back to reality and finish the previous steps."

If nothing else, at least the 'drying' step in the front will be no problem.

This dish takes a long time. In order to make it ready for dinner in a day and a half, it needs to be dried now.

The climate in the north is different from that in the south.

Although it is extremely hot during the day in autumn, the temperature will immediately drop sharply at night.

So fourteen hours is probably not enough time.

Instructing Bai Xiaobo to take the beef shank meat sent by Fang Chang to the 19th floor, Su Chen went to the kitchen and started cutting the meat.

"Hey, Uncle Lu, what are you doing?"

I saw Lu Yongliang was handling a mandarin fish in the kitchen. There were several plates of fish next to the cutting board.

Seeing that it was Su Chen, Lu Yongliang didn't hide it, "Didn't you make a crystal chicken for those foreigners before? I thought there was such a term in Hubei cuisine. I'll make a crystal fish!"

Crystal fish.

Su Chen thought for a while, and he had already studied Hubei cuisine a long time ago when he was hosting Shang Mingke.

There is indeed such a dish in famous recipes, but it is very different from Crystal Chicken, that is, the difference between a cold dish and a hot dish.