Food customizer.

Others have not come here to eat, but this is not the first time Zhang Maolin has come here to eat.

While eating the food made by Boss Su, you actually waste time studying the appearance of the dishes?

To be honest, Zhang Maolin really laughed.

When he finished the sixth egg dumpling, he found that everyone's eyes were on him.

"hey-hey."

Zhang Maolin faced everyone's gaze and grinned, "It's delicious. Come again!"

Li Wenkui didn't quite understand Mao Lin's behavior. He lowered his head slightly and put the egg dumplings he had been looking at for a long time into his mouth.

The egg skin is as thin as possible. You can hardly feel it when it enters your mouth. You just chew it lightly.

Fresh and tender!

The shrimp filling has an extremely chewy and smooth texture. The egg skin wrapped around it is almost impossible to taste anything if you don’t feel it carefully. In fact, the egg skin will blend into the shrimp filling if you just chew it lightly, and you won’t be able to feel its presence at all.

"It's so delicious?"

He slowed down his chewing and began to savor the food carefully, holding his breath and trying his best to focus all his attention on his taste buds.

'No, it's not just delicious.'

"The fresh taste comes entirely from the freshness of the river shrimp itself, with almost no other taste, even the taste of the seasoning is very light."

'A hint of chicken flavor? It seems those few drops of oil are chicken fat?'

'The egg aroma is still very light, so light that it will immediately blend with the freshness of the shrimp when you first put it in your mouth. The key is.'

Li Wenkui opened his eyes and looked at the remaining soup at the bottom of the bowl. "The key is that this soup gives the siu mai a salty and fragrant taste!"

It is precisely because of this slight salty fragrance, which remains on the surface of the steamed dumplings.

This makes the egg dumplings taste not so bland. You first taste the saltiness, and then the incomparable freshness. After eating it, in addition to the shrimp flavor, there is also the residual egg fragrance in the mouth, which makes people feel a little dazed for a moment, as if they can't remember what they have just eaten.

But I just remember that I ate something very delicious.

So the first thing Li Wenkui did when he opened his eyes was to say to He Shuting who was standing next to him, "I'm in trouble."

What I mean is, I think this dish is delicious and I want another one.

He Shuting was stunned. "No more. I've eaten them all."

"Hmm?" Li Wenkui didn't understand the meaning of this sentence yet. He looked up blankly and glanced around. He only saw that the other people who came with him were touching their stomachs and wiping their mouths contentedly.

Especially Zhang Maolin, who had just tasted a piece of shrimp dumplings when he found that there were already 7 bowls in front of him!

Although Mao Lin’s two colleagues didn’t have as many bowls as him, each of them had three or four bowls in front of them. Even his own chef, Wang Wenquan, had six bowls in front of him!

"This"

Li Wenkui's confused expression made everyone feel embarrassed.

"Boss Su, did you do less today?"

He Shuting smiled and explained to the guests, "There are six of us dining here, and the boss prepared 24 servings of this dish."

The size of the egg dumplings is quite big. If there are really 24 of them, that means four per person on average, which is not a small amount.

If you are a girl with a small appetite, eating these four egg dumplings will basically make you full.

but

Li Wenkui's brows began to twist. He stared at the seven bowls in front of Zhang Maolin, "Maolin, why do I feel like you are Zhu Bajie eating ginseng fruit? What do you really taste?"

Zhang Maolin laughed, "Of course! They are delicious, especially delicious, so I ate seven. If they were not gone, I would have eaten a few more."

Li Wenkui: ???

Is this something a person can say?

Is this something that carbon-based organisms can do?

What does it mean that you eat a lot because it tastes good?

At this moment, even though Li Wenkui's face was full of polite smiles, he still couldn't hide the anger behind his smile.

Okay, okay, you guys are playing like this, right?

I admit that the egg siu mai is delicious, but don’t blame me if you guys play it like this!

In addition, when Li Wenkui heard Zhang Maolin discussing the egg dumplings with his two colleagues with satisfaction, he became even more angry and secretly thought about how to plan the next dish.

The imperial concubine chicken wings that Su Chen had made before were still simmering in the casserole over a low fire. However, considering Su Chen's ability, it was absolutely impossible for him to let himself idle during the cooking process.

What comes out of the pot at this moment is none other than lotus and pork slices!

In authentic Huaiyang cuisine restaurants, this dish is actually not as particular as in Zhejiang cuisine restaurants.

There is a saying in the industry to describe Furong Pork Slices: People have to wait for the dish, the dish must not wait for people.

In other words, if a customer orders this dish, it will taste best when it is freshly cooked. Once the meat slices are exposed to the air for a long time, the texture and taste will be wrong.

So when everyone looked at the remaining milk juice in the bowl with regret, they could only leave the expectation of their taste buds to the next dish, and their eyes involuntarily turned to Su Chen who was busy at the working table.

At this moment, there was a pot in front of Su Chen. The food inside exuded a rich aroma even under the effect of the range hood.

Wang Wenquan, who has been immersed in cooking for many years, sniffed a few times and said, "This is sesame oil!"

Generally speaking, in the kitchens of large hotels, sesame oil is rarely used to cook dishes that require a lot of oil. Why? Because the cost is too high.

Of course, this kind of high-end banquet is a different matter. In this case, the hotel basically doesn’t care much about the cost. But Wang Wenquan is still a little curious. Why use so much sesame oil?

I saw Su Chen put the colander into the pot, stir it a few times and then take it out. The peppercorns on the colander had turned burnt black.

immediately

Su Chen's movements began to become faster.

Twenty-four slices of pork tenderloin that have been dried are laid flat on the chopping board. A grain of pork fat cut into small pieces is placed on each slice of meat from a small bowl!

"Clap! Clap! Clap!"

The kitchen knife in his hand moved quickly, hitting the fat on the meat slices one by one.

After being flattened, the lard sticks tightly to the meat slices.

Then, Su Chen took out the processed green shrimps from another small basin, placed them on the meat slices one by one, and started beating them "bang bang bang" again.

It sounds complicated, but in fact these operations are completed in just a dozen seconds.

"This is lotus meat slices." Wang Wenquan said in a low voice.

Li Wenkui beside him nodded, "How do you describe this dish?"

He really wanted to hear what his chef thought of Su Chen, a second-level chef,'s cooking skills. "Also, what do you think of the egg dumplings just now?"

Wang Wenquan was stunned, and the expression on his face actually became somewhat bitter?

"Boss, the texture and taste of that egg siu mai are completely in line with the characteristics of Huaiyang cuisine. You can taste the fresh and fragrant taste and texture of the shrimp filling itself, without any other strange smell."

"I tasted a few carefully and pondered for a long time. The reason why Boss Su's egg dumplings are much better than ours is probably because the egg skin that wraps the shrimp filling is too thin."

Li Wenkui nodded slightly, "Let's add this dish back to our menu when we get back this time. It turns out that we just need to make the egg skin thinner, haha."

Wang Wenquan turned his head and looked at his boss.

I wonder if you are okay?

That is, thinner?

Didn’t you just see with your own eyes how thin the egg skin was? How can you still say such a thing?

"Mr. Li, to be honest, the thickness of the egg skin is not something I can achieve with my current skills. It seems that no Huaiyang cuisine chef I know can make it."

Li Wenkui turned around with some confusion, "Why?"

In his opinion, if the egg skin is thicker, just scoop more egg liquid, and if it is thinner, just scoop less egg liquid, right?

Is this a difficult thing to do?

Wang Wenquan tried to explain, but he felt that Mr. Li only knew how to eat and didn’t know much about cooking.

For an egg crust of that thickness, it’s not just a matter of how much egg liquid to use.

Once it reaches a certain critical point, if there is less egg liquid, it will start to solidify as soon as it is put into the spoon, and it will not be enough to spread throughout the entire spoon. Therefore, the thickness of the egg skin has a minimum value.

Yep!

What Wang Wenquan had done before was definitely the minimum!

"It's hard to explain this to you. It's a long story. Let's take a look at Boss Su's dish first."

Wang Wenquan turned around and continued to look at Su Chen.

Boss Su had evenly placed the twenty-four slices of meat in a large colander. From where they were sitting, they could see it all clearly.

The strainer was placed in mid-air on top of another empty pot.

immediately!

Su Chen took a big spoon and scooped a full spoonful of hot sesame oil!

No need for frying, just pour the hot oil directly onto the meat slices on the strainer!

The tenderloin, after drying out the surface moisture, did not react strongly to hot oil, but the flattened lard melted almost instantly!

The melted lard tightly sticks the flattened shrimps on the upper layer and the pork tenderloin on the lower layer together.

"Wow~"

Another tablespoon of hot oil.

This time, the green shrimps began to turn white.

Add another spoonful!

The color of the tenderloin starts to change from red to white, while the shrimp is almost completely white!

After three spoonfuls, the sesame oil in the pot is used up.

Use chopsticks to quickly place the meat slices that are 50% cooked in the strainer into the wok, then immediately pour in the fermented rice wine juice, a few drops of soy sauce, Ajinomoto and cooking wine, and cook over high heat for only three or four seconds.

"tableware."

Su Chen said lightly.

Ling Shuyu led the group and began to place small plates next to him.

The bone china oval plate was not very big. Su Chen picked up a piece of meat with his chopsticks, and Ling Shuyu held it and served the dish to the guest.

The first one is Li Wenkui.

The big boss from Beijing was a little stunned, "Isn't this too fast?"

Wang Wenquan was also shocked. "It took less than 30 seconds from start to finish. Mr. Li, hurry up and eat. This dish must be eaten right after it comes out of the pot!"

In fact, he didn't need to remind me at all.

After the dish was served, Li Wenkui said just one sentence, and then he stuffed the entire piece of meat into his mouth regardless of how hot it was.

This is meat, and it is meat without any soup!

"Hiss! Hiss! Huh" Li Wenkui kept taking deep breaths. If it were any other time, he would have spat the thing out.

But not now.

After taking a bite, the magical taste of pepper and sesame oil conquered his taste buds almost instantly.

The key is that the taste is not pure!

It is also mixed with the aroma of meat and the freshness of shrimp. All kinds of flavors blend together. Just by taking a deep breath, you can feel your taste buds being satisfied like crazy.

"Ha" Li Wenkui suddenly exhaled the hot air in his mouth. Finally, the temperature reached an acceptable level. "Baji, Baji~"

There is an essential difference between meat slices that have been drizzled with hot oil and meat slices that are fried directly in the pan.

Because it is cooked with hot oil, the meat slices taste extremely tender. The presence of shrimp makes the already tender tenderloin even more chewy and elastic.

The more you chew, the richer the flavors become.

Only after swallowing the meat slice whole after a long slurp did Li Wenkui push the plate away in satisfaction, and tilted his head slightly, "Excuse me."

He Shuting murmured "oh" softly, then ran to Su Chen and quickly brought another portion of lotus meat to Li Wenkui.

This time, Li Wenkui picked up the meat slice with satisfaction, thinking to himself, this was just my first time eating at Meiwei, and I didn’t expect you guys could be so shameless.

Now I know, Mr. Mao Lin,

He turned his head to look, and suddenly his eyes widened, looking at Zhang Maolin not far away in some disbelief.

"This"

Zhang Maolin was seen picking up the lotus meat with chopsticks. He blew some air into it first, then put half a piece into his mouth. After biting off half easily, he ate the other half with two smacking sounds of his lips.

Then there were two more smacking sounds.

I asked Ling Shuyu for another one.

"Maolin, you don't even chew your food?" Li Wenkui couldn't help it.

This lotus meat is so delicious, and it’s the type that becomes more delicious the more you chew it. Can you just chew it twice and then swallow it?

Zhang Maolin licked the grease on his lips and said, "Hehe, this is what I do when I encounter something delicious. You don't understand."

Li Wenkui turned around to look at the meat slice on his plate, then raised his head to look at Zhang Maolin who finished another piece of meat in two bites.

I don’t understand again?

You know, this is how you eat?

Can we still get along?

Perhaps Zhang Maolin also felt that he had indeed gone a little too far.

After eating five slices of meat in a row, he stopped early, wiped his mouth with a tissue, and hummed with satisfaction.

"Hibiscus pork, the recipe has been around for thousands of years, and it has been handed down to this day. How to make it delicious has been discovered by generations of chefs."

Li Wenkui was dissatisfied, but when it came to business, he nodded in agreement.

Zhang Maolin turned around and asked, "Wenquan, what do you think of this dish?"

Wang Wenquan, who was talkative before, didn't say a word while eating this dish. He just lowered his head and ate silently.

Seeing that everyone's attention was focused on him.

Wang Wenquan put down his chopsticks, swallowed the meat in his mouth, and took a deep breath.

The lingering meaty aroma and shrimp flavor in the mouth seemed to have a soul, wandering through every pore of the body along with the breath, making it so comfortable that it makes one's scalp numb.

This pleasant feeling lasted for several seconds before Wang Wenquan felt a little better.

He let out a breath of satisfaction, and it sounded like a long sigh.

“Forty years of studying food.”

Wang Wenquan ignored everyone's gaze and looked at Su Chen who was busy.

"I am not as good as Boss Su."

When these words were spoken, everyone present was shocked!