Food customizer.

Cross-bridge spareribs, the toughest dish among the toughest dishes.

In the words of local people in Hubei Province, don't worry about whether it tastes good or not, as long as you enjoy watching the thieves!

But people from Hubei Province will never understand that the seasoning of this dish is actually Sichuan flavor.

How hardcore is this dish?

It was so hard that after Su Chen threw the two ribs on the cutting board, he didn't chop the bones at all, but pulled down along the meat in the middle of the ribs. He didn't pull every rib, but every three ribs!

There are three ribs that are more than 20 centimeters long, connected together. If nothing else, it just looks very intimidating!

But after Su Chen made four or five cuts in succession, he discovered the mystery of the nine-dollar kitchen knife in his hand.

Every time I make a cut, it feels like a weight is lifted, which is so clever!

In the eyes of others, Su Chen's cut seemed like a sharp knife cutting into tofu, and the meat between the ribs was not hindered by the chef's knife in the slightest.

"This knife looks unremarkable, but it's actually quite sharp!" Only now did Lao Lu realize the beauty of this knife.

"Well, it's as good as our butcher's knife." Cui Yufen disagreed.

Who has never seen a sharp knife?

But only the user, Su Chen, picked up the knife and looked at it for a long time after dividing all the ribs.

The blade was not stained with any grease. Even after Su Chen touched the blade lightly with his fingers, his fingers were still extremely clean.

'This knife has something! '

This is not the scariest thing.

When Su Chen mentioned the decomposed ribs, he suddenly discovered another thing.

In the past, when Su Chen first obtained the Passive Skill of Flavor Peak, his life was actually not easy, because in addition to allowing Su Chen to experience the peak of taste, this skill also brought with it a new problem. .

That is, every time you cook, you will smell the slightest hint of metal in the cuts of the ingredients!

Not to mention the peak of flavor, even ordinary people can feel the smell of iron stained on the watermelon if they cut it in the summer.

And Su Chen, who has the top of the smell, is even more exaggerated. Only using a ceramic knife can overcome this unpleasant smell.

Now, Su Chen put the ribs to his nose and smelled it. Apart from the smell of raw meat, there was no trace of metallic smell at all.

'This is a kitchen knife that doesn't need to be cleaned and is extremely sharp. '

Su Chen immediately came to a conclusion.

The material of the kitchen knife is unknown, but it does not transfer its own taste to any ingredients. This alone is enough to surprise people with sensitive tastes.

'It doesn't have much effect for ordinary people, but for people who specialize in gourmet food, this is an existence comparable to an artifact! '

If kitchen knives are like this, then woks

Su Chen looked down at the wok, which was also very flashy, and added water to it.

Just as he turned on the gas stove switch, Su Chen's expression suddenly became serious.

'this temperature'

As soon as the gas stove was turned on, Su Chen immediately felt the temperature change of the water in the pot with his white jade hands. In just a short moment, the water in the pot reached over fifty degrees!

But at this moment when Su Chen was shocked, the water was about to start boiling!

'This isn't right, this isn't right. '

Su Chen poured out the water in the pot, "This pot is not easy to use. PDD is really unreliable!"

He pretended to complain speechlessly, and then returned to the car with the pot and spatula, pretending that he was going to put the things away. In fact, as soon as the things were thrown into the car, Su Chen took them back into the system's inventory.

This pot cannot be used, at least not now.

When he just lit the fire, Su Chen's white jade hands felt it very clearly.

The moment the flames appear at the bottom of the pot, the pot almost directly has a temperature amplification function. This is not the most exaggerated!

According to common knowledge, during cooking, the temperature at the center of the pot is the highest, while the edges are slightly lower. There is a process of heating.

But judging from the performance of this pot just now, it’s not at all!

Just when the flame was lit, the water in the pot was being heated almost in all directions without any dead ends. This was not only reflected on the surface of the water, but Su Chen felt that even the inside of the water was being heated directly!

That's why it boiled over in such a short period of time.

This is a very outrageous operation.

When Su Chen turned back from the car, he was thinking that if this pot really had such characteristics, the cooking time would be greatly shortened when cooking in the future.

Because if the inside of the food is heated directly, it will mature too quickly.

But the shortcomings are also obvious. For example, it is difficult to prepare dishes that require hot pot and cold oil.

As for how to use this pot and whether it has other functions, you really have to go back to the company and try it slowly. Now the research can easily be doubted.

As for the chopsticks and spatula, Su Chen also put them back in the inventory.

The God of Cooking suit is well-deserved!

Back here, Cui Yufen deliberately joked, "You are such a big boss, why do you go to PDD to pick up bargains?"

Su Chen spread his hands, "I just think those things are pretty, but I didn't expect them to be so difficult to use."

Lu Yongliang said, "That knife is okay."

Su Chen didn't continue the topic, "You two have finished cooking. My hands are itching too. Let's try some pork ribs."

After changing the knife, the ribs were not cut into three pieces, so Su Chen borrowed Cui Yufen's large iron pot. He put water and green onion and ginger cubes into the pot and started to blanch them.

This is almost a necessary procedure for making bone-in meat dishes, especially this kind of super large meat dishes!

When he was at the company, Su Chen usually soaked the ribs in water first when making this kind of dish, so that he almost didn't need to blanch them afterwards.

Skim off the foam and add spices to the pot, namely Sichuan peppercorns, star anise, and cinnamon.

Just like the two people, Su Chen also pretended to be a teacher, "You really need the right amount of cinnamon. This spice is too strong for the flavor. Many people's stewed ribs and the like have no meaty taste. One bite will taste all the cinnamon." It smells like spice, so it doesn’t taste good.”

The spice flavor is supplementary, but it will not be good if it takes away from the flavor of the meat.

After the water boiled, nearly a bottle of soy sauce was poured into the pot. After all, the amount was large.

Adding a lot of refined salt, Su Chen went to the mouth of the pot and smelled it.

The taste is okay, and the saltiness is just right. After covering the pot, turn the heat to medium. The pre-production of this dish is completed, which is the process of stewing the ribs. The real enjoyment is yet to come.

After all, it needs to be simmered over medium heat for more than an hour, and Su Chen is not in a hurry to stir-fry the sauce.

Seeing that the sky is getting dark, Cui Yu's portion and Lu Yongliang's dishes have been fried, so what else is there to say? Let’s eat!

"Teacher Wang, please take the children and take their seats now. We will start dinner soon, and Principal Hou is coming over to take our seats."

When they were cooking just now, several girls lit several bonfires and almost used up all the firewood piled in the pigsty.

Cui Yufen wanted to stop it, but Director Hou said, burn it, burn it, the firewood won't be needed in a few days.