Food customizer.

If we say that when Director Fang first arrived at the State Guesthouse, he was deeply shocked.

So, when he entered the kitchen of Building 3 at this moment, Su Chen was also shocked!

There are five rows of operating tables in a row, each row is more than 20 meters long, and each operating table is full of people.

All the workbenches are made of stainless steel, wiped clean and tidy, and even shine brightly when the light shines on them.

The kitchen staff were wearing uniform chef uniforms and clean tall hats. They stood there with their backs straight, as if they had all walked out of the army, and their expressions were extremely serious.

"This is our kitchen team," Li Wenkui said proudly. "This is just Building 3. Other buildings have teams with the same configuration."

It is worthy of being the state-designated banquet reception center. Each building has no less than thirty or forty level four member chefs. Such a luxurious configuration is probably only available in the State Guesthouse.

Seeing Su Chen's shocked expression, Li Wenkui smiled and said, "Of course, these chefs are not permanently stationed in our hotel to cook. Many of them have their own jobs and are only invited when needed."

Only then did Su Chen understand.

If there really is a resident chef, the expense alone would reach a terrifying astronomical figure, which even a high-end hotel like the State Guesthouse would probably not be able to afford.

"Now that everyone is here, let's get started."

Li Wenkui said to the foreman Su Chen.

The woman tilted her head slightly and whispered a few words into a small microphone around her neck. Then, the originally quiet kitchen was filled with all kinds of metal collision sounds.

Because this was just for the purpose of assessment and not a big banquet, there were only about thirty or forty people in the kitchen who started working at the same time, and the rest of the people lined up in an orderly manner and left the kitchen.

Director Fang stood beside an operating table, watching the kitchen helpers start to process the ingredients, mumbling "wow wow" repeatedly.

Su Chen knew what the hell he was doing.

The food that the kitchen helper is processing is not something expensive, but just the very common pork belly.

This pork belly is made up of three parts fat and three parts lean, and the fat and lean layers seem to be almost the same thickness. The lean meat has a very healthy color, and the fat does not look greasy.

Even the carefully selected pork belly from Fang’s Meat Industry would find it difficult to reach this level.

"Boss Su, my head is buzzing. The ingredients used are too much."

Su Chen shook his head slightly. "You sell meat, not ingredients for state banquets. Believe me, the market price of these ingredients is at least twice as high as that of ordinary ingredients."

Immediately afterwards, Su Chen walked around the operating table and basically had an idea of ​​what was going on.

Because he had learned about the First Banquet a day in advance, he only needed to take a quick look at Su Chen to know that the answer given by the State Guesthouse to the association's question was the real First Banquet.

Hot dishes being prepared include braised shark's fin, abalone, braised duck, braised lion's head, etc.

The cold dishes include crispy grilled crucian carp, fried chicken, stir-fried cucumber strips, and crystal braised pork.

The dim sum was almost a one-to-one replica of the banquet, with vegetable and meat steamed dumplings, dry-fried spring rolls, red bean paste buns and thousand-layer oil cakes.

These dishes basically belong to the Huaiyang cuisine. Su Chen is very familiar with Huaiyang cuisine. After looking at them for a few minutes, he felt that there was nothing new.

Anyway, it's impossible to do better than yourself.

I simply left the kitchen, but when I went to the banquet hall, I didn't see Ling Shuyu. I guess he followed the waiter to stroll somewhere else.

In that case, Su Chen found a sofa and started Ge You's relaxed mode.

In fact, he entered the practice room.

"If I prepare four dishes and one soup."

After all, he had done some research before, and he couldn't be sure about other dishes, but there was one dish that Su Chen decided on directly.

Egg siu mai!

This dish inherits most of the advantages of Huaiyang cuisine, with egg skin and shrimp heart. The finished dish has a beautiful yellow and white color, and tastes fresh and delicious.

"I have nothing to do anyway, why not try to see how well this dish can be cooked?"

Anyway, the people in the kitchen are at most at the level of level four members, which is the same level as Lu Yongliang and Cui Yu. Some head chefs are even not as good as them.

In the practice room, Su Chen did not buy ingredients from the vending machine, but summoned some ingredients directly from the void.

Four eggs and two taels of shrimp are the main ingredients for this dish.

The rest are seasonings such as chopped green onions and salt. A special thing here is chicken oil. Chicken oil is a must for making this dish. Ordinary vegetable oil can hardly cover up the fishy smell of the eggs themselves.

As for the preparation of this dish, it is relatively simple for Su Chen now.

First wash and drain the shrimps, then use a knife to hit them horizontally a few times without chopping them. Then add 6 parts of fine salt, 1 part of MSG, 6 cents each of chopped green onion, Shaoxing wine and chicken oil, mix well in a bowl to make the filling.

Then break all four eggs, pour them into a bowl and mix well.

The production of siomai skin all depends on this thing!

Pour two drops of chicken oil into a spoon and rotate it twice. Heat it over high heat and use your other hand to scoop in half a spoonful of egg liquid.

The hand spoon turns like that.

"Hey?"

Su Chen looked at the egg liquid in the spoon with some amusement. It had just started to rotate when it solidified into a lump, looking like a tadpole with a tail.

"try again."

Refresh the items in your hand and summon the backed-up ingredients again.

Heat the spoon again and turn it again.

"interesting."

Compared to before, the area formed by the egg liquid this time is slightly larger, but it still cannot cover the entire inside of the spoon.

In fact, the reason is very simple.

The temperature of the spoon was too high, and the egg liquid was cooked before it could cover the spoon.

But this is not the effect Su Chen wants.

Egg dumplings taste delicious. If the egg skin is too thick, it will affect the texture and taste of the shrimp filling, so the egg skin must be as thin as possible.

But if it is too thin, there will be a new problem.

If you heat the egg skin slightly with a spoon, it will cook directly and it will not be possible to form a round egg skin.

"Let's give it a try anyway."

This time, Su Chen simply scooped more egg liquid, and tried to wait until the temperature of the spoon was slightly lower before scooping the egg liquid into the pot.

This time, as the spoon was turned, the egg liquid inside immediately and evenly spread over the inside of the spoon, showing a nice yellowish color.

“But this is not the desired effect.”

Su Chen peeled the egg skin off the spoon, held it up and looked at it under the light above his head. It was only slightly translucent. If viewed from the side, the egg skin was a full millimeter thick.

"Let's see how the base of this dish is first."

Obviously, this is a dish that depends on the quality of ingredients and preparation methods, and does not require high cooking skills.

At this step, you just need to put the shrimp filling you just mixed into the center of the egg skin in the spoon, and then use chopsticks to pick up from the edge of the egg skin and fold it into a semicircle.

Use chopsticks to pinch the egg skin slightly above the filling so that the two sides of the egg skin stick together and form the shape of a siomai.

In the north, it might feel more like a dumpling.

After making 24 in a row, place them on a plate in a round shape, put the plate into the steamer, and steam them directly over high heat.

The egg skin is already cooked and the shrimp filling will mature quickly, so it only needs to be steamed in the pot for ten minutes.

But this alone is not enough.

While steaming, Su Chen started another pot.

In addition to the delicious flavor of shrimp, egg dumplings also have a soup that is the soul of the dish. This soup is called "milk juice" in the Huaiyang area.

In fact, it is just wet dough, chicken soup, Ajinomoto and fine salt that are thickened over high heat, which adds a salty and fresh taste to the egg dumplings.

Ten minutes passed quickly. Su Chen opened the lid of the pot and saw that the flat dumplings were steamed into plump pieces. Although the egg skin seemed very thick to Su Chen, it still gave people a crystal clear feeling.

Pour the prepared milk juice on the surface of the siomai. The thick juice will flow slightly and easily wrap all the siomai.

It makes the already crystal clear siomai look even more lustrous.

"Okay, let's see your performance."

Su Chen had no intention of tasting such a dish for the time being. He just wanted to see the rating. After all, this was only his first time making it.

Not long after.

Void words appeared above the practice room.

[Egg siu mai: Rated A]

After all, Su Chen is no longer the rookie who knew little about dishes or practice rooms. He can probably form an evaluation in his mind just by simply doing it once.

The A-level evaluation is very consistent with my expectations.

"Next, we need to figure out how to make the egg skin as thin as possible!"

Open the White Jade Hand directly!

Temperature control!

Ten times, fifty times!

A hundred times!

Even Su Chen didn't know how much time had passed, he only knew that he had been repeating the same action.

Drip a few drops of chicken oil into the semicircle, and then scoop half a spoonful of egg liquid into it.

The temperature dropped little by little from the initial 160 degrees.

The area of ​​egg skin formed by the egg liquid in the round spoon was getting larger and larger. Victory was just around the corner when Su Chen controlled the temperature at eighty degrees.

"Depend on!"

This time, the spoon in his right hand turned, and the scene that appeared made Su Chen feel a little amused.

Because the temperature was too low, the egg liquid did directly cover the inside of the spoon, but because the temperature was a bit low, the egg liquid did not mature immediately after it covered the inside of the spoon.

This caused the uncooked egg liquid to flow down the edge of the spoon, and then quickly formed a trail on the thin egg skin surface.

“This is uncomfortable.”

Su Chen stared at the spoon and the egg liquid in it.

It doesn't work if the temperature is too high or too low. Is there no critical point for this thing?

"try again!"

In the practice room, what Su Chen is least afraid of is repeated attempts. Out of the sixteen hours here, he only needs to rest for two hours in reality!

Even after Su Chen was driven out of the practice room, he still only let out a soft sigh.

"Shouldn't we choose this dish?"

With such a painful question, Su Chen fell asleep on the sofa.

Nearly two hours later.

Su Chen was still sleeping soundly on the sofa, completely unaware that he was surrounded by people.

"I'm saying, this is the good thing about Boss Su. Even when he's about to face a big problem, he can still sleep so soundly! If it weren't for this kind of personality, it would be difficult to grow the company to this size in such a short time!" Zhang Maolin smiled as he looked at Su Chen who was sleeping soundly on the sofa.

Shang Mingke was so embarrassed that he almost scratched his toes.

Mr. Mao Lin, you must have eaten two meals at Boss Su's house and now think even his farts smell good, right?

Li Wenkui just learned about Su Chen's deeds when he was chatting with Zhang Maolin.

"In just half a year, he was able to turn a company on the verge of bankruptcy into one of the best catering companies in the city. Now he can even compete with us. This Boss Su is indeed not an ordinary person."

When saying this, Li Wenkui was quite impressed by the young man who was sleeping in front of him.

He thinks it is normal that Peace Department II or Tianhe Hotel are competing with him now.

But in the end, the only competitor was such an unknown young man, and judging from Zhang Maolin's description.

The company has been able to survive until now, and Boss Su is the absolute core figure.

These big hotels have their own operating mechanisms. As far as individuals are concerned, the absence of any one of them will not affect the normal operation of the hotel.

But the taste is different.

Delicious can be without anyone, but not Boss Su!

This is very interesting.

Moreover, Delicious now has the opportunity to compete with the State Guesthouse, which has nothing to do with those messy things in their hotel.

It is completely supported by Boss Su’s second-level membership!

To put it bluntly.

The current situation is that Boss Su is competing with the State Guesthouse on his own!

Ling Shuyu also felt embarrassed.

Now the bosses of the cooking association, the managers of the state guesthouse, and Mr. Shang from the Urban Construction Group.

Correct.

Even Shang Mingke, who had forced Ling Shuyu to bow his head back then, was standing here.

There was nothing else for everyone to do but to quietly watch Su Chen half-lying on the sofa, and from time to time they could hear his soft snoring.

It's outrageous!

Ling Shuyu walked to the side with gritted teeth and reached out to wake Su Chen up.

Li Wenkui stepped forward to stop her action, "Hey~ Young people, it's good to sleep more. Only when you have enough energy can you fight well! Let him sleep, who knows."

Li Wenkui turned his head and glanced at the foreman beside him, "Cover Boss Su with a blanket. The air conditioning in the hall is too strong. Don't catch a cold."

Ever since.

Two minutes later.

This scene happened in the banquet hall, Building 3, State Guesthouse.

At the round table in the living room responsible for receiving guests, the waiters have already started serving dishes, starting with eight cold dishes.

The judges of the association, Fang Chang and Ling Shuyu from Delicious, and Shang Mingke, have all taken their seats, waiting for the hot dishes to appear.

And not far behind them.

A young man was lying on the sofa, sleeping soundly under a warm blanket.

The people at the table would turn their heads to take a look from time to time, and when they saw the young man sleeping soundly, they would smile like an auntie on their faces.

Um.

It's just so weird.

Generally speaking, Su Chen has a very regular schedule when using the practice room.

After coming out of the practice room, I will wake up naturally after two hours of sleep, and the error in this time will not exceed five minutes.

In a daze, Su Chen felt that his energy had recovered very well. He squinted his eyes, stood up and stretched hard.

Hey?

Su Chen looked down at the ground.

Why did a blanket fall to the floor?

Then look up again.

Hey?

The confusion on his face suddenly turned into embarrassment.

Why are you looking at me if you don’t want to eat?