Food customizer.

Jiang's three sets of ducks were brought out first. The characteristic of the casserole is that it can be kept warm. Even if it is left for a few minutes after being removed from the flames, it can still maintain a boiling state as long as the lid is not opened.

So the first dish, the casserole, is brought out, and it’s not a big problem if the other dishes are served a little later.

Seeing that Cui Yufen was already getting started, Su Chen stopped what he was doing. Anyway, he had already prepared three Sichuan dishes, and the remaining two Hunan dishes were stir-fried, so the guests were ready to eat. .

Opportunities to watch state banquet masters cooking are not often available.

It has to be said that Cui Yufen's cooking fluency is no better than that of Su Chen. The conch meat and cuttlefish meat that were just processed were fished out in the fishnet and just scalded slightly in boiling water before taking them out. Put it aside and start controlling the water.

Peel off the rough skin of a green onion, slice it in half, and then cut it into quarter-long sections. Generally speaking, green onions with this shape are called tile green onions.

Likewise, green garlic is cut into this shape.

As Cui Yu added lard to the iron pot, Su Chen's eyes trembled slightly, "Is the show finally about to begin?" '

Double-exploded chrysanthemums, the name sounds similar to oil-exploded double crisps. Not surprisingly, this dish focuses on one taste.

The cooking techniques of Shandong cuisine are very good, but the taste is nothing more than that, which is not as rich as Sichuan cuisine.

After Cui Yufen added lard to the pot, he did not do anything else. It was not until the fat in the pot started to emit thick smoke that he poured the two ingredients that had just been controlled by clean water into the oil at once. Get out of the pot.

"呲~~"

Such high-temperature hot oil is suddenly poured into ingredients with a little moisture. You can imagine how hot the scene is!

Even the few people watching couldn't help but take a few steps back.

Just at the moment of pouring, Cui Yufen picked up the pot and poured the oil and ingredients into the oil basin next to it separated by a fence.

After this set, it only took a few seconds for the cuttlefish meat and conch meat to look a little shiny. Although I mentioned that 10% of the hot oil was used, what is certain is that it must have only absorbed the surface oil at that moment. Moisture content, the meat inside is probably still half-cooked.

When Cui Yufen poured the oil, he didn't pour out all the oil. There was still some base oil left in the pot.

Since the lard was so high-temperature, the onions and garlic were directly put in to explode. Before everyone could smell the aroma coming out of the pot, they immediately poured the two types of meat in the pan into the pot.

This time it’s all about seasoning.

Different from Su Chen's method, Cui Yufen held the pot spoon in his left hand and started adding various condiments to the spoon with his right hand.

First, scoop half a spoonful of chicken soup into the pot, and then add refined salt, Ajinomoto, cooking wine and water dough powder to the soup.

Shake it a little and pour it directly into the pot. When the high-temperature oil comes into contact with the water, it immediately bursts out with strong pot gas. Cui Yufen only stirs it gently with a pot spoon a few times to ensure that the ingredients and sauce in the pot are completely even and After it was mixed together, the dish was served out in twos and twos.

On the white jade plate, the carefully processed conch meat and cuttlefish meat bloom like chrysanthemums through the double-explosion process, which also confirms the name of this dish: double-explosion chrysanthemum.

Cui Yufen clapped her hands, "Hey, I'm done."

Zhang Li excitedly ran over to pick up the dishes, and then excitedly delivered the dishes to the small private room, next to the Jiang brothers' "Three Sets of Duck".

It should be said or not, as long as you run fast enough, the smell can penetrate into your nostrils. Although little Zhang Li can't eat it, she feels extremely enjoyable smelling the smell.

Next.

Everyone's eyes fell on Lao Lu at the same time.

I don’t know why, but the pressure suddenly came on.

Lao Lu actually took a deep breath. He had already processed a mandarin fish. Although this fish was not bought from Hubei Province, the quality was still high.

"What I treat everyone to eat today is crystal fish, hehe."

First there was Su Chen's crystal cold chicken, and this time there was crystal fish. Several employees who came to the restaurant were confused by the delicious food.

Where did all those crystals come from?

Besides, when the boss made the crystal chicken, the crystals were obtained after the vegetable juice had been cooked for a long time and solidified. Mr. Lu had not prepared anything, so how could he get the crystals out?

Different from other people's preparations, Lao Lu's crystal fish prepared a lot of ingredients, more than others.

Cut the processed mandarin fish into herringbone patterns on both sides and throw it directly into a pot of boiling water to cook.

At the same time, wash the pork belly and throw it into another pot of boiling water and cook it too.

This process is not long. While the meat was cooking, Lu Yongliang cut the cooked ham and magnolia slices into slices one inch long, six minutes wide and two minutes thick. After cooking for about five minutes.

The fish skin is removed first and then placed on the fish plate.

Lu Yongliang was very careful and began to place other ingredients on the fish.

First the meat slices, then the magnolia slices, then a ham slice, and finally the mushroom slices.

Follow this order and repeat until the fish body is completely covered.

Then start adding condiments on top.

"This old boy!" Cui Yufen glared angrily, "We prepared the dishes in advance. He said he was not in a hurry, but he ended up with so many people gathered around to watch him cook? Did he lose his face?"

Lu Yongliang, who was adding condiments, couldn't help but twitch when he heard the sound.

I really didn’t realize how long it took.

And can’t you still wait while eating?

Besides, each of you is either playing tricks or double-exploding. This is obviously prepared. Is it going to hinder your business by getting a crystal fish?

Weiwei looked at Cui Yufen with a dissatisfied look, and Lu Yongliang angrily continued his production.

After arranging various ingredients, this fish looks a bit fancy.

Finally, sprinkle dried shrimps, refined salt, Shaoxing wine, and chicken stock on top.

That's not all. Then put green onions, ginger slices, and pepper on top, and then stop.

It was originally a simple fish, but now it was treated strangely. Lu Yongliang didn't care and sent the fish directly to the steamer.

"Twenty minutes. Let's eat first. You can eat in twenty minutes!"

Cui Yu gave him a look of dissatisfaction, "You are the only one who has done a lot of shit. Now there are five people with two dishes, and you can eat as much as you want!"

Su Chen smiled and said, "Don't you still have me?"

The ingredients prepared for the crystal shrimp cakes were kept in the refrigerator before. After Su Chen took them out, they also used lard.

Jiang Wusheng had previously blown a rainbow fart after seeing Su Chen making crystal shrimp cakes, but no one paid him any attention at the time.

After seeing Su Chen bring out the ingredients, he still couldn't help but mutter a few words.

"This crystal shrimp cake is quite time-consuming to make. It needs to be fried one by one, but when it is ready, it is soft, tender, white and transparent. It is a very famous dish in our Huaiyang cuisine."

Cui Yufen turned his head strangely, "Huaiyang cuisine? As far as I know, crystal shrimp cakes are a famous dish at Yuhuatai in Xila Hutong, Beijing. How come it has become Huaiyang cuisine here?"