Food customizer.

After landing at the Shenyang airport, Su Chen looked at the city with his suitcase in confusion.

When I was a host, I never came.

Because there is a default rule in the food circle: Shanhaiguan is the only place to visit a restaurant.

Of course, I don’t know what the situation is now. It was like this when Su Chen was an anchor.

The biggest shortcoming of Northeastern cuisine is that it is not refined enough.

If the food is not exquisite enough, it will look average when it appears on camera. This will lead to the audience not finding it delicious no matter what the anchor says.

Take lotus cake as an example.

Tasty?

It's really average. But that thing is so exciting to look at!

If you bring up a basin of blood sausage, the old Northeasterner may be drooling from his mouth, and those southern potatoes will have fainted under the table.

According to the arrangement in the company, Su Chen flew over alone. There were still many things to prepare before the meal. Su Chen was not at ease if it was all left to Liu Shengnan, who didn't know how to cook.

Others drove over with Zhang Jiayi, and it was estimated that they would not arrive until the afternoon of the next day.

Su Chen used his mobile phone to hail a taxi and directly located the location to the address sent by Liu Shengnan.

Han’s store!

If it weren't for the fact that there wasn't even a hotel in Hanjiagou, it would actually be better to stay in the ditch.

It was getting dark now, and it took nearly five hours to get to Hanjiadian by car from Shenyang, which was still a long stretch of highway.

After getting in the car, the taxi driver looked at the order worth four hundred yuan and looked at the people in the back seat in the rearview mirror.

'wack'

Su Chen closed his eyes. To the driver, this journey was five hours, but to Su Chen, it was thirty-two hours!

You can practice twice in the practice room and rest for five hours.

So even if the driver chatted a few words, Su Chen remained silent.

Seeing that the driver had no desire to continue communicating, Su Chen got into the practice room.

"Farmhouse stove? Tsk, this is going to test my strength!"

This kind of farm stove cooking is very different from the fierce fire stove.

Su Chen remembered a blogger whom he had followed before. All his cooking videos were recorded in the kitchen of a hotel. Later, this blogger may have wanted to change his style and returned to the countryside to start making videos.

I made several issues in succession, all featuring farmhouse earthen stoves, and netizens soon discovered the clues.

It turns out this guy doesn’t know how to cook on an earthen stove!

In order to ensure that his personality would not collapse, the blogger later had no choice but to build a fire stove in the farmyard. Not only was this transformation unsuccessful, it also cost him many fans.

So after coming to the practice room, the first thing Su Chen did was: "Change the environment. Change to a farmhouse earthen stove."

He closed his eyes and began to imagine what the earth stove in his mind would look like. When Su Chen imagined the scene in detail in his mind, he opened his eyes again.

The familiar delicacies in the back kitchen disappeared, replaced by a small farmyard.

Because it was a completely imaginary scene, the practice room at this moment turned into Su Chen's favorite southern courtyard, surrounded by mountains and rivers. Outside the courtyard was a bamboo forest with a stream flowing slowly in the forest.

"It would be great if I could really live in this kind of mountains and rivers in the future!"

Su Chen is not good enough now. If a person lives in a place like this, he will probably become bored in a few days.

Su Chen had never tried cooking in a farmhouse's earthen stove, and the last time it was a family version of a gas stove.

He took a pile of firewood from the illusionary scene in the practice room, and as soon as his thoughts arose, the firewood ignited on its own.

That’s the great thing about the practice room!

No wonder there is a lack of energy in the set.

Otherwise, Su Chen is the supreme god in this world, and no one is willing to leave this kind of place.

Not daring to delay, Su Chen put the lit firewood into the earthen stove and placed a large iron pot on it.

"Don't be so strict about the heat requirements for the braised dishes in the banquet."

If Su Chen made braised vegetables by himself on weekdays, he would repeatedly adjust the heat to allow the soup to blend deeply with the ingredients.

But this is a big banquet!

You can't do that, otherwise you won't be able to make so many dishes.

"So in fact, the only test of the heat at this banquet is stir-frying."

I summoned a piece of prime pork belly at random, and added some green pepper and green garlic.

Su Chen is now preparing to make a simple twice-cooked pork dish. During the preparation process of this dish, the meat, base ingredients and vegetables are required to be fried.

The three ingredients require different firepower when stir-frying, but they cannot be stir-fried individually. They need to be stir-fried together to allow the flavors to blend with each other.

It can be said to be quite a test of fire.

Of course, if it is home-cooked, there is not so much emphasis on it. The so-called home-cooked food means that the taste is different in every household.

Su Chen likes to add green garlic and green pepper, while others like to use onions and hot peppers. The ingredients are different and the taste is different. As for how to make it, it really depends on personal taste.

Cut the skin-on pork belly into a square piece, add cold water to the iron pot and put it in.

While the water temperature has not yet come up, add onion segments, ginger slices, and a few peppercorns to the cold water. Finally, add three ounces of rice wine and start cooking!

"The current production is just testing the adjustment of the heat, so how can the heat of the firewood be adjusted?"

Taking advantage of the water temperature gradually rising, Su Chen began to look at this small farmer's earthen stove.

Su Chen grew up in the city, and most of his rural memories came from returning to his grandmother's house in the countryside when he was very young.

The earthen stove at grandma's house is not in the yard, but right at home. It can cook and heat at the same time. The fuel used is generally corn stalks.

Every household in rural areas has endless amounts of straw after the autumn harvest, but it burns very quickly, and you have to keep adding it to make a meal.

Now Su Chen is using ordinary firewood, which has a relatively long burning time, but the disadvantage is that the temperature is relatively low.

The instantaneous temperature of a fierce stove can reach one thousand degrees, while the maximum temperature of firewood is estimated to be around six hundred degrees.

"In other words, fried and stir-fried ingredients require more effort to control. Is that okay?"

Su Chen summoned a hair dryer out of thin air.

Aim the opening of the fan at the air inlet of the earthen stove. "When the air blows, the fire will definitely start faster, and the temperature will transfer faster."

The moment the hair dryer is started, you can clearly see the iron pot that was motionless just now. At this time, the water starts to emit the slightest trace of steam.

But when Su Chen turned off the hair dryer, the heat rose much slower.

"Take your time, there is still time."

What Su Chen has to do now is to control the distance between the hair dryer and the air inlet to try to make the heat reach a standard that he is satisfied with!

After the water boils, skim off the blood foam on the surface while inserting chopsticks into the meat pieces easily, then take the cooked pork belly out of the pot.