Food customizer.

Sure enough, even someone like Su Chen had forgotten the existence of roast duck in his busy schedule.

Anyway, the purpose of these three roast ducks is to warm the oven. After Su Chen took them out of the oven, he did not rush to slice the ducks. Instead, he used a blade to cut holes in various parts of the ducks and observed them.

"This stove is OK. If you don't mind if it burns, you can eat it. I'll go and make the fire."

dislike?

How could I possibly dislike it?

Even though the duck is burnt, it is still roast duck!

Zhang Maolin and Li Wenkui looked at each other and realized that neither of them knew how to cook, so they had to ask a guy who was processing ribs to help slice the duck.

Although I can’t cook, I can eat!

Zhang Maolin pinched the duck skin and dipped it in white sugar. "I didn't expect it! Although it's a little burnt, it tastes quite different. The burnt taste is like the icing on the cake!"

Li Wenkui pursed his lips and nodded, "That's right, the ingredients are good after all. This duck is fat but not greasy, and the meat is tender. Even if I don't have such skills, I'm afraid it won't be that bad!"

The reputation of Beijing stuffed duck has a long history. It was introduced to many countries and began to be cultivated in the 1970s and 1980s. It is considered a world-recognized variety.

Su Chen was here, pulling together the already burning fruit wood charcoal in the stove, and then adding new fruit wood charcoal on top, building it into a pagoda shape, leaving gaps for oxygen to pass through.

This way, the charcoal will neither burn too quickly nor go out, and the temperature in the oven can be kept constant until the next day.

It is said that in a good roast duck restaurant, the charcoal fire in the hanging oven never goes out 365 days a year. The daily work is to clean up the ash and then add new charcoal. The temperature in the hanging oven is balanced and consistent all year round.

After getting the roast duck tools and furnace ready, Su Chen continued to wander around, giving instructions on how to handle the ingredients from time to time, and also taking time to do his own work. Basically, they were ingredients that were difficult for others to handle, so Su Chen would handle them himself.

The work continued until after ten o'clock in the evening, and the people in the kitchen only then had dinner.

According to Su Chen's task plan, some employees can go to rest, and these people will continue to help in the kitchen tomorrow.

Some employees cannot take a rest and have to work the night shift.

After all, some soup bases need to be cooked for a long time, at least more than 20 hours, so someone has to keep an eye on them.

Prevent accidents such as fire.

After dinner, Su Chen returned to the house to rest, but he also said that his cell phone should be turned on 24 hours a day, so if there was anything wrong in the kitchen, he could be called immediately.

One night, speechless.

The next morning, almost all the employees of Delicious were not woken up by the alarm clock, but woke up naturally around five in the morning.

This also illustrates a problem. If something is on your mind, you will wake up naturally and there is no need for an alarm to wake you up.

When Su Chen arrived at the kitchen, the night shift kitchen helper had already gone back to the room to rest, and the other kitchen helpers who took over had also arrived early.

"Some people will stay here to watch over it, and the rest of you can go to the second floor to eat. Come back after dinner."

Su Chen said while standing in the kitchen.

Lu Yongliang and the others looked serious. They didn't say anything. They just nodded and went towards the elevator.

On the second floor, Abao made a delicious breakfast for everyone.

It was the pork elbow buns that had a very high reputation at Delicious.com, as well as cola tea eggs and some millet porridge.

It was the first time for Li Wenkui to eat this kind of buns. When Su Chen and the others came over, Mr. Li was already eating the fifth one. The bun was as big as a fist!

Zhang Maolin also expressed his understanding, "The first time I ate this stuff, I was even more exaggerated than you. It was like it was poisonous. I couldn't stop eating it."

Li Wenkui was also curious.

It’s just a bun after all, how can it be so delicious?

The perfect combination of carbohydrates and pork elbow, every bite seems to be eating at the tip of my heart, madly satisfying my body's desire for food.

"This bun has to be on the menu of our hotel!"

Li Wenkui made a secret decision.

When he saw Su Chen and others coming in, he swallowed the last bite of the bun and invited Su Chen to sit at his seat.

"How are you? Are you nervous?"

Su Chen smiled awkwardly, "Why should I be nervous? It's just cooking a meal. Just twenty or so dishes, no problem!"

Li Wenkui admired Su Chen's mentality and believed that what Su Chen said was true.

After all, when he went to the State Guesthouse to visit and study, he could fall asleep directly on the sofa in front of so many people. This kind of mentality can only be possessed by an absolutely strong person.

"That's right." Li Wenkui continued the topic, "But having said that, although this kind of banquet is a great honor for the hotel, to put it bluntly, our kitchen staff will not have the opportunity to meet the guests throughout the banquet."

Su Chen drank a mouthful of porridge and felt that he had no appetite.

Li Wenkui calmly took the buns from Su Chen's plate and put them in his own bowl. "I looked at the schedule and it seems that the table will be open at 11:30 noon and the food will be served at 12 o'clock. Many reporters and TV stations have been invited to broadcast live this time. Boss Su, you have to perform well!"

Su Chen drank the last of the porridge in one gulp. "You still want to live broadcast? How come I didn't know about it?"

Zhang Maolin touched the tip of his nose, a little embarrassed, "This is my fault! I'm afraid of putting too much pressure on you. Besides, the point of the live broadcast is to attract attention, and it has little to do with our cooking! I'm responsible for making the dishes, and the rest is up to the organization!"

According to the original plan, those who would attend the banquet would probably be people of high status from various places.

But in fact, it was not until today that I realized that the participants were basically the top people in charge of cooking and diet in various countries, and of course their status was also extremely high.

It’s just that Mao Lin didn’t tell Su Chen about this.

Because if it is the former, although they have a very high status, their understanding of food may only be the most intuitive, that is, whether it tastes good or not.

But if it is the latter, it is not that simple.

They are really knowledgeable. When it comes to delicious food, you have to figure out how it is made and why it tastes so good.

Any flaws in the dishes can be tasted immediately.

If Boss Su knew about this in advance, wouldn't he be under even greater psychological pressure?

Su Chen did not blame Zhang Maolin, "Then you should have told me in advance."

Zhang Maolin laughed, "Okay, now that it's come to this, you don't have to worry about who's eating, just cook the food!"

Su Chen grumbled while chewing his tea eggs, "At least I should buy a new suit. Just in case I'm needed for a photo shoot!"

Li Wenkui suddenly stopped eating the buns.

Looking at Boss Su, his eyes seemed to be asking: Are you serious?

After quickly finishing his breakfast, Su Chen went back to the kitchen without stopping.

Next, it’s time for him to perform!

Six hours before the party.

The ingredients that need to be prepared and processed in advance are now basically ready.

Moreover, each dish is neatly classified and arranged.

Half a month ago, after an organizational meeting, it was decided that the order of serving dishes this time would not follow the traditional banquet order.

After all, it's a food exchange event. Strictly speaking, there are a lot of things to pay attention to when customizing the menu, such as appetizers, soups, beets and the like. But now that the dishes are made according to provinces, there are not so many details to pay attention to.

For example, there may be two or three dishes with pork belly as the main ingredient.

Therefore, the order in which the dishes are served does not matter, the focus of the activity is on tasting.

Therefore, the final order of serving the dishes was determined to be: sorted by the first letter of the name of each province.

So, the first dish is Anhui cuisine!

Because this is Su Chen's home court, the others naturally became a little more idle. When they saw Su Chen walk into the kitchen, several national chefs stopped their work and subconsciously gathered around to watch.

Watching Su Chen cook has always been something everyone enjoys, let alone banquet dishes of this level.

Seeing that everyone was gathering around to watch, Su Chen, intentionally or unintentionally, began to share some scientific knowledge.

"Anhui cuisine mainly has three local flavors: southern Anhui cuisine, along the Yangtze River, and along the Huai River. Southern Anhui cuisine is the main representative of Anhui cuisine, and it mainly originated from the ancient Huizhou Prefecture."

Su Chen picked up the ingredients casually. "Anhui cuisine is good at roasting and stewing, and pays attention to the use of fire. Its characteristics are heavy starch and oil. It is good at maintaining the original flavor and stewing or simmering over low heat for a long time. Therefore, the soup is pure and the taste is mellow."

Remove the scraps from the top quality pork belly and cut it into squares.

If you look at this piece of pork belly from the side, no matter it is the fat part or the lean meat part, the height of each layer is almost the same. This is the special pork belly from Shifang Meat Industry!

In order to select such good meat, Director Fang put a lot of effort.

Before delivering the meat, Fang Chang had a private chat with Su Chen.

If we calculate the cost and labor cost of this meat, if the price of ordinary pork belly is 15 yuan, this one will have to be sold for at least 60 yuan to break even.

In order to prevent Su Chen from having insufficient meat, Fang Chang made a lot of selection and directly put the excess meat on his own online store at a price of 99 yuan per catty.

I didn’t expect it to be sold out immediately after it was put on the shelves.

At that time, Fang Chang sighed to Su Chen in the kitchen: There is no shortage of rich people. As long as our goods are strong enough, they are willing to eat them no matter how much money they pay.

Su Chen agreed with this point.

Some people can afford 110 kilograms of meat, while others can only afford 31 kilograms of meat. Everyone is willing to spend a little money to eat better food within their means.

But no matter what, Su Chen was very satisfied with the quality of the meat.

Ten square pieces of pork belly were processed, each piece was cut into a square of 20 cm in length and width, and a meat fork was inserted flatly into the middle of the lean meat.

Then all twenty pieces of meat were placed on a charcoal stove.

In order to prepare for this state banquet, Su Chen bought a lot of new kitchen utensils in his kitchen.

"Where's the rice water?"

As soon as he finished speaking, a young man came over with a basin of white water.

Soaking the meat in rice water can slightly remove the fishy smell, but the key is to let the rice aroma permeate into the meat.

This unique fragrance cannot be imitated by any other spices.

Maybe it’s not obvious when tasting it, but isn’t that what delicious food is all about?

The basic skills accumulate bit by bit and finally form a unique delicacy.

When the pork belly is grilled on the charcoal fire until the skin starts to become charred and bubbles appear, take it off the grill, soak it in rice washing water, and set an alarm for fifteen minutes.

When the time is up, Su Chen will only ask someone to scrape off the burnt layer on the surface of the pork belly and then wash the meat with water.

Then he put the twenty pieces of meat into five woks respectively.

“I hope the guests who come today have good stomachs.”

Lu Yongliang asked curiously, "What do you mean?"

Su Chen shook his head. "Normally, each person should only be given a small piece of this dish. I prepared so much just in case they want more after they've finished it. This is only the first dish, don't let them eat too much."

Put the meat into the wok, add the meat broth prepared in advance, bring to a boil over high heat and skim off the foam.

“Spice bag.”

Su Chen only needed to speak, and someone would hand him the things prepared according to the task list.

This is a spice bag wrapped in cage cloth, which contains star anise, cumin, and peppercorns in strict accordance with the proportion given by Su Chen.

Throw the seasoning packet into the pot and add the previously prepared green onions, fluffed ginger, and fine salt. Su Chen carefully turns the heat to a low heat so that the broth in the pot is just about to boil, and then covers the pot.

Liu Abao wanted to flatter several times, but there were too many people here, so he kept the word "miraculous" in his mind for a long time and didn't dare to say it out loud.

"You can prepare other materials now."

One of Cui Yufen's disciples brought a pot and said, "It's ready. Would you like to take a look?"

Su Chen used long chopsticks to stir the ingredients in the pot.

Very well done.

The bottom of the pot is a mixture of crushed rice crust, black tea leaves and brown sugar.

There is a wire grate on top.

This is what you will need for this dish.

Su Chen nodded and continued to prepare the next dish according to the time it took to prepare the dish.

Six hours later.

Delicious come to the company, first floor.

Li Wenkui's service team stood in two rows in uniform, and three minibuses were parked at the door.

The first person to get off the bus was a middle-aged man in a black executive jacket. Zhang Maolin, who was in the crowd, had a slight tremor at the corner of his mouth.

If it weren't for today's event, I might not be able to meet such a person even if my ancestors gave birth to him!

After this person got off the bus, the passengers behind him got off one after another.

From the moment the minibus stopped to the moment the guests got off, the flashing lights on both sides of the red carpet never stopped!

However, the passengers that followed had different skin colors and hair colors, and each distinguished guest was accompanied by a translator holding a notebook and a briefcase.

Under the guidance of Li Wenkui's team, the group quickly took the elevator to the banquet hall and began to take their seats.

If Su Chen were here, he would definitely be glad that he accepted Zhang Maolin's plan and borrowed the service team of the State Guesthouse. Looking at this scene, the employees of Delicious would really not be able to handle it!

Qin Feng is the chief director of this official TV live broadcast.

He stayed in the seat reserved for media reporters in the banquet hall, watching the images on the monitor and observing the developments in the live broadcast room.

"Pay attention to the smooth flow of the line, and the guests will be in their seats immediately! Each unit should check the camera position one last time to ensure that it does not affect the guests' dining and ensure that every guest's position can be photographed!"

The on-site staff did not need to enter the site. They just stood far away and controlled the system with a remote control. After the reply that there was no problem, Qin Feng nodded with relief.

But there was something he didn't understand.

Although the previous promotion was pretty good, why were there more than one million viewers?

And it was still noon.

You know, in the past, no matter what the program was, as long as it was an official live broadcast, it was basically rare for it to exceed 100,000 people. After all, the characteristic of official live broadcasts is that they are very formal, and there is almost no funny or humorous stuff.

Few people can watch this kind of live broadcast for a long time.

'Maybe there will be fewer people later.'

Qin Feng thought secretly, turned his head and looked at the young woman beside him, "Is everything okay on your end?"

The girl took a deep breath and closed her eyes slightly, as if she was looking for a state of mind.

Three seconds later, she opened her eyes and nodded firmly, "No problem."

Qin Feng nodded, "I'll press this button, and what you say will appear in the live broadcast room, so let's get started."

The girl didn't say anything this time, but just nodded vigorously. Watching Qin Feng press the button, she took another deep breath.

"Hello, audience friends. You are now viewing the Global Food Exchange Conference hosted by Delicious Catering Company. The first to enter are..."

Ling Shuyu spoke in a steady tone and with clear pronunciation, and he spoke slowly without even looking at the prepared manuscript in his hand.

She tried hard to combine all the images in front of her into PPT pictures.

Trying hard to comfort myself.

take it easy.

This is no different than me giving a PPT presentation in a conference room!