Food customizer.

After preparing all the ingredients, Su Chen summoned out another pot of braised soup.

Su Chen has backup ingredients for commonly used items like these in the practice room, so he can take them whenever he needs them without having to make them from scratch, which saves him a lot of unnecessary time.

This kind of stew looks a bit thick. It was invented when making Huaiyang cuisine.

Use chicken bones and pork bones, add some fine salt and simmer over low heat until the soup in the pot begins to thicken.

Take the green onion and cut it into horseshoe-shaped onions, and cut the ginger into rice-sized pieces.

Now these operations are very simple for Su Chen. He just chops on the chopping board with the kitchen knife for a while and everything is done. According to the instructions of the recipe, he puts the wok on high heat and adds vegetable oil. When the oil is 60% hot, puts all the onions and ginger into the wok.

Only when you smell the rich aroma of onion and ginger coming from the pot and the chicken wings look a little burnt, do you put them in the oil and start stir-frying.

These steps all depend on the heat. Su Chen is no longer the same person he was back then. His exquisite control over the heat makes this step easy. The chicken wings are stir-fried in the pan for about four minutes, and sugar and soy sauce are added.

Unlike traditional chicken wings, this step is really just for coloring.

As soon as you see the surface of the chicken wings turn red, pick out all the chicken wings.

If you follow the recipe for cola chicken wings, you would probably just add two large cans of cola, cover the pot and simmer.

Put the chicken wings into the casserole, pour in a little broth and put it on low heat. When the broth is about to boil, use a hand spoon to skim off the foam on the surface of the soup and put the lid back on the casserole.

“The characteristics of Huaiyang cuisine are really distinct”

After completing this step, Su Chen couldn't help but feel a little emotional.

First of all, the soup is already in a very thick state, and its temperature after boiling is higher than that of ordinary water.

Under such high temperature, the chicken wings need to be simmered in the soup for a full forty minutes!

This is because Su Chen chose small chicken wings. If he used older chicken wings, it would take at least an hour and a half.

With such a long time, even stewing a piece of tree bark is enough to make it soft and sticky.

While the casserole was simmering on low heat, Su Chen began to prepare the next dish.

The dish of lotus meat is a rather interesting one.

Most dishes that combine meat and shrimp are crushed and used as stuffing, which can add the chewy texture of shrimp to the meat stuffing.

But this dish is made by placing the shrimp on the surface of the meat.

Su Chen cut the washed pork tenderloin into slices two inches long, one inch wide and two centimeters thick.

Then place all the meat slices on a bamboo plate and let them dry naturally.

It is said to be air-dried, but in fact it is just to drain the moisture on the surface of the tenderloin slices, so the control of time is very clever. If you accidentally air-dry for too long, the moisture inside the meat slices will begin to be lost.

The hibiscus meat prepared in this way tastes woody.

If the time is too short, the moisture on the surface of the meat slices cannot be dried well, and it will be difficult to achieve the desired cooked state when cooking with oil.

Before making this dish, Su Chen went online to see how today's chefs make it.

After watching a lot of videos, I rejected the cooking methods of those chefs from the very first step.

"Applying soy sauce on the surface of the meat slices while drying can help the meat to absorb the flavor in advance, but the disadvantages are also obvious."

The color of the meat slices made this way will be ugly.

The meat slices began to dry, and Su Chen began to prepare the next dish.

Now they are still at the stage of cooking all the dishes once. Su Chen knows in his heart that if there are no accidents, with his current level, these four dishes will at least be of A-level quality when they are cooked for the first time.

Therefore, most of the time is spent on how to use various methods to upgrade the level of the dishes to at least S level!

For others, time flies by.

The next morning, Ling Shuyu was waiting early under the company's building, and waiting with her were the company's national chefs.

"This morning I saw the boss run into the kitchen to cut a few pieces of meat, boil a pot of soup, and then went back to the house. Do you think our boss is so sleepy every day? He can still sleep at this time." Lu Yongliang felt incredible about Su Chen's sleep.

This is like two armies fighting, the enemy has already reached the bottom of the city wall, but your general is still sleeping in the tent. The key is that you can still sleep!

"As a young person, it's understandable that you need to sleep more. You can't be like us and can't fall asleep until four or five every day, right? It's better to rest well and be refreshed." Cui Yufen's words were full of doting on Su Chen.

Wang Zhijun paced back and forth in the hallway, looking a little anxious.

"Old Wang, why are you walking? It makes your eyes dizzy." Jiang Wusheng said dissatisfiedly.

Wang Zhijun stopped, looking a little anxious. "You said that when Li Wenkui asked me to be in charge of the Sichuan cuisine of the State Guest House, I rejected him outright and he joined Delicious. Li Wenkui will definitely come today. We don't even know what the boss is cooking. If I lose to the State Guest House this time, I will be slapped in the face!"

After hearing what Wang Zhijun said, Liu Guochu also started to feel a little anxious.

They were in the same group at that time. Not long after the membership system was launched, Li Wenkui invited these two people, but they refused. Now they have joined Delicious.

If Su Chen couldn't win today, he would really look bad.

It would be fine if Li Wenkui laughed at him, as he is such a big boss. But if the chef Wang Wenquan laughed at him, that would be a slap in the face.

The two even spread their anxious emotions to others, which made Cui Yufen really annoyed. "Don't leave! The guests are coming soon, and we are counting on you to support the place today. Why are you so nervous now?"

Lao Cui started to criticize as soon as he opened his mouth.

The two of them stopped and murmured for a long time without uttering a word.

"We're here!" Ling Shuyu looked at a corner of the street, "Those two cars should be it!"

The car leading the way was Shang Mingke's, whom she had seen many times. The business car behind should be Li Wenkui and his group.

“We’re here, we’re here!” Liu Shengnan ran to the front, “Everyone cheer up!”

This is said to all the old employees of Delicious.

Even Aunt Fang from the cleaning department joined in welcoming guests.

Ling Shuyu's eyesight was still very good. Two black business cars stopped directly at the door of the building.

Li Wenkui got out of a car at the back and looked up at the 32-story building.

"Wow! Boss Su is really unique. He actually opened a restaurant in an office building. He's probably the only one in the country who has this kind of style!"

Shang Mingke, who got off the car at the same time, wanted to explain, but didn't know how.

Zhang Maolin, who was standing behind him, also looked up at the building. "I talked to you before. Boss Su, this was originally a pre-made food company on the verge of bankruptcy. In order to save the company, they switched to opening a restaurant."

Wang Wenquan next to Li Wenkui had a strange expression.

I wanted to laugh but didn’t, I opened my mouth but didn’t say anything.

I originally wanted to make fun of the fact that the pre-prepared food company has become what it is today, but then I thought, Boss Su is a recognized second-level member of the association. Why should I, a mere fourth-level member, make fun of him?

"Then let's go upstairs?" Li Wenkui said.

Ling Shuyu stepped forward and said, "Please come this way."

After everyone got into the elevator.

Zhang Maolin looked at the rising numbers and said with emotion, "It would be a bit of a loss to go directly to the banquet hall. Wenkui, you should take some time to visit Boss Su's other floors. There are a lot of details here."

"Oh?"

Li Wenkui was indeed interested. "What do you mean?"

"On the second floor, there is a small dining table, the kind that is specially for children to eat at."

"Huh?" Li Wenkui's face was not without shock, but full of curiosity, "How come there is such a service?"

"Please listen to me first." Zhang Maolin laughed, "This is the third floor. They serve home-cooked dishes. There are only 30 home-cooked dishes and two chefs. But since the opening, there has been an endless stream of people eating there! Almost every day, you have to line up to eat!"

"This fourth floor bar is for snacks, gathering famous snacks from all over the world. It seems that there are already..."

Seeing that Mao Lin was at a loss for words, Ling Shuyu took over the conversation, "Currently, there are 48 kinds of snacks."

"Yes, yes, yes! There were only 32 kinds when I came here last time." Zhang Maolin continued, "If you go up a level, it's the famous cuisine managed by Old Lu and his team. Now it seems that there are already five major cuisines, namely Lu, Sichuan, Hunan, Huaiyang, and Hubei cuisine."

"Interesting." Li Wenkui smiled as he watched the changing numbers. "It's really interesting to think of this way of doing business. The key is that Boss Su's cooking skills are decent. Otherwise, I don't think this place is a downtown area, and customers would come here specifically to eat."

Zhang Maolin looked at the floors and arrived at the 29th floor. "29 and 30 are the banquet halls. However, there is a magical place below."

"Oh?"

Seeing that Li Wenkui's appetite was whetted, Zhang Maolin said leisurely, "19th floor! The 19th floor of Delicious is probably the most mysterious restaurant I have ever seen, haha!"

Chef Wang Wenquan also became curious, "What kind of cuisine is served on the 19th floor?"

Zhang Maolin said, "The 19th floor is Boss Su's exclusive floor. It doesn't serve any cuisine, but customized food!"

"custom made?"

Li Wenkui and Wang Wenquan were still waiting for Zhang Maolin to explain when the elevator door opened.

Several people walked out of the elevator.

This was also Zhang Maolin’s first time here. They hadn’t been here since the banquet hall was built.

The overall decoration style of the 500-square-meter flat is mainly yellow and white, and red is used in some places such as curtains and screens. It looks quite serious, a bit like a conference hall.

The tables in the banquet hall were arranged very neatly, and all of them were round tables that could accommodate eight people.

"The decoration on the 30th floor is more Western-style, suitable for some Western-style banquets."

"Well, this place is pretty good." Li Wenkui glanced around the room, "Where's Boss Su? Is he busy in the kitchen?"

Speaking of this, Ling Shuyu was silent for a while, and then said, "We don't have a kitchen in the banquet hall. The kitchen is on the 19th floor!"

"Let's go! Let's go visit Boss Su's kitchen!" Wang Wenquan couldn't wait any longer.

Others come here to eat, but he comes here first to watch Boss Su cook.

He is the only second-level member in the country at present!

The key point is that there is no third-level membership!

If I could watch Boss Su cook the whole process, it would definitely help improve my cooking skills.

Moreover, Wang Wenquan discovered when they were having dinner at the State Guesthouse that day that Su Chen only tasted a little of each dish. Judging from his expression, it was obvious that he was not very interested in the banquet for which he was the chef.

So Wang Wenquan also wanted to see what dishes Boss Su would serve!

Ling Shuyu was silent for a moment, until the atmosphere began to become awkward, but he still didn't know what to say.

Zhang Li, who had short legs, felt dizzy watching this scene. She said directly, "Our boss Su is probably still sleeping in the room. If it doesn't work, I'll go in and see if he's awake."

Li Wenkui: ???

Wang Wenquan: ???

Are you guys serious?

It's only about two hours until lunch, and you tell me your boss is still sleeping?

Are you kidding me?

"No." Ling Shuyu glanced at Zhang Li and said, "Everyone, please come this way. I'll show you our kitchen first."

However, Zhang Li's words still aroused the curiosity of those who came from afar.

Could it be that Boss Su is really sleeping?

If it were in the past, Li Wenkui would just think that this was a joke.

But considering Su Chen's performance at the State Guesthouse that day, maybe Boss Su was really sleeping. This guy really sleeps a lot.

Following Ling Shuyu, we came to the 19th floor.

Like everyone who came here for the first time, Li Wenkui and his companions stood at the door and first looked at the photos hanging on the wall.

If it were an ordinary person, these photos would be shocking enough.

But to Li Wenkui, these were just ordinary honors, not something great. Instead, he was somewhat interested in the "Snowy Night Violinist" hanging on the wall.

"This," Zhang Maolin pointed at the banner, "I'll talk to you about this later when I have time."

The story of Su Chen eating knife-cut noodles at the highway service area on a snowy night is one that you can tell over and over again without getting tired of it.

Keep going inside.

Li Wenkui saw the quaint Chinese-style private rooms, the ten large round tables at the door, the large round tables in the cafeteria, and the small private rooms that were a bit shabby in design.

All of this seems so out of place when put together, but there doesn't seem to be anything wrong with it.

Until you keep going inside.

Everyone pushed open the kitchen door and rushed in. In the clean and tidy kitchen, they saw a young man in a suit standing behind the operating table holding a measuring cylinder, staring at the scale on it carefully.

He withdrew his gaze and looked over here, with a nice smile on his face.

"Is everyone here?"

Ling Shuyu breathed a sigh of relief. The boss was finally not sleeping.

but

Yes.

Others were also curious.

Boss Su, you're not cooking, what are you doing with a measuring cylinder?

Could it be that the secret of being a second-level chef is to measure all seasonings to the exact gram?

Ok?