Food customizer.

Fifteen seconds.

Now Su Chen only needs fifteen seconds to process a live fish.

Smooth movements, fast and accurate knife skills, every step is not redundant, every step is so natural.

"It's amazing. The boss's skill in killing fish is simply amazing!" Liu Abao watched it countless times.

But every time I see Su Chen killing fish, I can't help but scream, it's so smooth and comfortable!

If you have this skill, what kind of company can you start?

Wouldn’t it be nice to go to RT-Mart to kill fish?

Um. It seems that killing fish is not as profitable as starting a company?

Abao put away those messy thoughts, and in the blink of an eye, Su Chen had even finished changing the knife.

The long cuttlefish has many slits cut diagonally on the side.

Su Chen continued to refrigerate the sliced ​​cuttlefish, and then looked at the time. There were still ten minutes left until the guests' dining time! ! !

After ten minutes of cooling, the hot oil in the pot had completely cooled down. Put the pot back on the stove and turn on the heat.

Just medium heat.

Su Chen kept his palms above the oil surface, feeling the temperature transmitted from the air.

"So this is how he controls the heat?" Cui Yufen frowned, feeling both outrageous and unbelievable.

Regarding the control of the heat, experienced chefs like them have always had experience, and they can know what the heat is like through observation.

If you encounter some dishes that require very precise heat control, just use the thermometer.

Su Chen's way of feeling the oil temperature with his hands clearly belongs to the latter category, but can feeling it with his hands from a distance be more accurate than a thermometer?

Hearing his words, Liu Abao smacked his lips a few times, "This is already cooking very seriously. If it were just ordinary dishes, the boss wouldn't even bother to look at these things."

'That's it now. '

Through the dual effects of the magic sticker and the white jade hand, Su Chen's right hand can feel that the current oil temperature is the temperature he wants!

Put all the beef slices into the pot.

After putting it into the pot, I immediately started to push it gently with a spatula, and at the same time, I was still concentrating on observing the changes of the beef slices!

Until the small bubbles on the edge of the beef slices began to decrease slightly, Su Chen noticed that the meat slices began to become a little more translucent while nudging.

'Perfect! '

For the dish of Dengying Beef, the details in the front are more important than the subsequent cooking and seasoning.

Unlike other dishes where you take the ingredients out of the pot directly, you hold the pot handle with your left hand and pour the hot oil in the pot into the oil basin on the table.

Only 10% of the base oil is left in the pot. At this time, pour the glutinous rice wine juice into it very quickly.

The steam suddenly surged, and Su Chen stood in the strong smell of alcohol and began to frantically sprinkle various condiments into it!

Not spicy paprika!

A slight hint of Sichuan peppercorns!

A little sugar and Ajinomoto, and finally a little allspice.

As soon as the condiments are put into the pot, start stir-frying. While the oil in the pot is still warm, mix the condiments very quickly.

After stir-frying several times, the condiments mixed with the base oil spread almost evenly on the surface of the meat slices.

Gently pick out the pieces of meat with chopsticks and place them on a large stainless steel plate.

"Dengying beef." Su Chen said habitually.

It takes more than ten minutes for the meat slices to cool down completely, which coincides with the time when guests come to dine.

In order to achieve the best eating experience of dishes, temperature control must be as subtle as possible.

Even if this thing is stored for several days, it will still taste delicious, but after all, it is still a few levels worse than the one that has just been cooled down.

The alarm clock that was steaming chicken grits over there had already sounded, and Su Chen took advantage of the previous pause to turn off the fire.

After another ten minutes of steaming, the chicken grits had completely turned into a solid state, looking like a piece of rice cake.

Cut the steamed chicken grits into strips one inch long and four quarters wide, and coat them evenly with dry starch.

Looking at the time, it was only a few minutes until the guests' dining time.

Now, it’s time to cook it!

Set the chicken grits coated in dry starch aside for later use, then heat up an iron pot.

Quickly cut a fresh cucumber into thin strips, then pour sugar, vinegar, sesame oil and refined salt into the bowl.

"What is this?" Jiang Wusheng finally couldn't help it when he saw Su Chen pouring the sauce in the bowl over the cucumber shreds.

No one else said anything. Liu Abao really knew about this, so he was the only one who spoke, "This is called sweet and sour lettuce. It is also a kind of sweet and sour lettuce, which is more common in Sichuan cuisine."

"Lettuce actually refers to seasonal vegetables. This sweet and sour sauce does not require frying. Although it tastes sweet and sour, it is very dry. It is even more refreshing when paired with cucumber shreds."

To put it bluntly, sweet and sour lettuce is mostly just a dipping sauce. When paired with some seasonal vegetables, it will taste more refreshing.

Sweet and sour lettuce is also ready.

Su Chen continued to look at the time. If nothing else happened, the guests would have arrived!

It's just that almost everyone who came to the delicious food gathered in the kitchen to watch the cooking, and Zhang Laoer and Lao Qiwei were busy making home-cooked dishes on the third floor.

What they didn't know was that as early as ten minutes ago, three people took the elevator and went directly to the nineteenth floor.

Elevator entrance.

A middle-aged man about forty years old was holding something almost the same as Liu Abao’s device in his hand. The camera of his mobile phone was facing the photos on the wall!

"People who are looking for fame and reputation, haha." Wang Zhijun pointed to the photo above, "Which kind of place would hang such a photo in the most conspicuous position? Isn't it just those places where their own strength is not very good, they can only rely on these accidents Get the photos to show off your strength.”

Liu Guochu stood next to him and nodded silently, "Yes, this is just like some people who take photos with celebrities and hang them at home. Sometimes they even brag about their good relationship with the celebrities. Isn't this a joke?"

As a junior, Zhang Jun was only responsible for the live broadcast on his mobile phone. He didn't dare to say anything nonsense. He just followed his master's instructions and occasionally commented on the comments that made the fans in his live broadcast room more noisy.

At this time, seeing the almost explosive barrage in the live broadcast room, Zhang Jun felt a little embarrassed, but he still said cautiously, "Master, the viewers in the live broadcast room are asking, how do you explain the photo of the world champion?"

Wang Zhijun smiled contemptuously at the camera.

He came today to suppress the arrogance of these young people who are currently engaged in traffic and playing on the Internet.

Cooking relies on skills, what's the use of always doing this kind of gimmick?

He, Wang Zhijun, has been peeling potatoes and cutting wooden blocks with his master in the kitchen since he was thirteen years old. How can he still be inferior to these young boys?

Wang Zhijun said leisurely, "There are all kinds of competitions now, and our Sichuan Association often holds some competitions. Of course, the gold content of the championship is there, but according to what I heard, this boss used Bobo in the finals. The chicken won the championship?”

"Haha, it's true. Our Sichuan cuisine does have the weight to win the championship. But if we can win the championship with Bobo Chicken, is there any value in it?"