Food customizer.

The battle for hydrochloric acid fish has begun to heat up.

The pieces of meat on the surface of the fish that were easier to pick off were basically eaten up by everyone, and now only the skeleton and the bits of meat wrapped around it are left.

At present, the foreign guests who use knives and forks are obviously at a disadvantage in terms of flexibility, while those who use chopsticks will occasionally look at the knives and forks in their hands with all kinds of smug eyes.

It seems to be saying: Chopsticks are the dining utensils that humans should really use!

Thomas was even better. He used the chopsticks more skillfully than many Chinese people. In a flash, he put two fish heads into his bowl!

Zhang Li stood at the kitchen door, staring at the "true faces" of these foreign guests. She felt it was a little unbelievable, but when she saw Thomas slurping the two fish heads, she was still quite emotional.

"When I was a kid, I read in the textbook that my mother loved to eat fish heads. Later I found out that the reason why my mother loved to eat fish heads was because she wanted us to eat more fish meat."

Liu Shengnan nodded slightly, "Yes. It's like this in my family. My mother always eats the fish head. I told her to eat more fish meat several times, but she just wouldn't listen."

But Zhang Li suddenly snorted, "When I grew up, I found out that fish heads are actually quite delicious!"

Liu Shengnan and He Shuting tilted their heads to look at the short legs.

This train of thought is really invincible.

Nothing happening outside could affect Su Chen who was cooking inside. When Su Chen took out the tray of refrigerated tofu from the refrigerator, the kitchen helpers perked up and their faces became serious.

They know that only dishes that are cooked and eaten immediately can fully demonstrate a chef's skills during the cooking process!

Governor's Tofu is a dish that is not well-known in China.

Speaking of making tofu, there are mirror box tofu, mapo tofu, etc. These dishes almost bring out the characteristics of tofu itself to the fullest.

It is really difficult for other cuisines to come up with a truly delicious tofu dish.

This time is different.

Su Chen not only put a lot of effort into cooking, but even the tofu on the tray was made by himself.

Governor's tofu is different from tofu in other cuisines. It uses egg tofu. Just mix the ground soy milk and evenly stirred eggs in a 1:1 ratio and steam it.

Of course, there are many tricks involved.

For example, the heat must be low, and the bubbles must be fully released when stirring. Such secrets.

After steaming on low heat for 15 minutes, it becomes egg tofu.

This tastes much better than the ones sold on the market, and the egg and bean flavors are richer.

The stainless steel tray is used to hold tofu, and also to make the steamed tofu better shaped.

At this moment, Su Chen used a knife to cut the four sides of the tofu, making the tofu in the middle into a very regular rectangle.

Then continue to modify the knife and just cut the middle rectangle into cubes of about two centimeters in size.

The tofu was so soft that there seemed to be no resistance at all with every cut, and it was easily cut into more than 60 small tofu cubes.

“This thing looks so relaxing.”

"Yeah, watching Boss Su cut tofu makes me feel like I'm in the spring breeze! Maybe this is the God of Cooking!"

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Su Chen turned his head and looked at the kitchen helper who said this, thinking to himself, this is too much of a boast. If he keeps on boasting like this, I will really become inflated.

Using a large shovel, I slowly scooped up the tofu cubes along the bottom of the tray. Only then could I see the full picture of these small yellowish tofu cubes.

Although it has been refrigerated for a certain period of time, it still looks shaky at this moment. The cut surface is extremely smooth and even faintly reflective. From a distance, it looks like mango-flavored jelly.

After cutting the tofu, Su Chen's movements became faster, and even the national chefs began to show some surprise.

Put oyster sauce, light soy sauce, vinegar and shrimp into a bowl and mix quickly.

Cut the scallops into thin strips and add them into the mixed sauce.

While stirring the sauce, don't forget to pour most of the new oil into the wok in front of you and turn on the high heat!

"It seems that this dish is actually quite simple to prepare," Cui Yufen began to comment. "It is a common dish that is fried in oil before cooking."

Lu Yongliang nodded, but soon shook his head, "So I don't recommend that apprentices always cook this kind of dish when learning to cook."

Liu Guochu and Wang Zhijun both nodded in agreement.

A young kitchen helper took a few deep breaths and came over. "Teacher Lu, why?"

If this kind of dish is relatively simple, it stands to reason that the apprentice should learn more to improve his skills, and then learn those more difficult dishes. That's the right thing to do.

Liu Abao watched Su Chen constantly put his hands on the oil to feel the temperature, and interrupted, "This kind of dish has a characteristic that the lower limit is very high, but the upper limit is something that ordinary people will never be able to touch in their lifetime."

Naturally, the conversation between the few people was transmitted to the live broadcast room in the back kitchen without missing a word.

"What do you mean? What's the upper and lower limit? I just want to learn a few tricks in this live broadcast room and show them to my wife. Is that okay?"

"Dude, if you really want to learn, then take a good look at this dish!"

"What the fat chef meant was that even if someone who doesn't know how to cook makes this dish, it won't be that bad. But if you want to make this dish as delicious as it should be, that's going to be difficult."

"Yes, this dish may look simple to make, but in fact, only when every step is done to the extreme can the characteristics of the dish be fully stimulated. I learned from Baoding Wangyuelou and worked there for eight years, but I still haven't mastered this dish yet."

Governor's tofu is a famous dish in Baoding.

There are many famous chefs from all over the country hidden in the live broadcast room. After all, it is a rare opportunity to watch the second-level members cooking by themselves!

When they saw the oil in the pot in front of Su Chen began to smoke slightly, some people finally couldn't help it.

"Nonsense! The tofu is so tender and the oil is so hot, won't it get mushy right away when it's put into the pan?"

"I agree. My chef said that the oil temperature for this dish should not be lower than 60%. It can't be lower. If it is lower, the tofu will lose its shape and break easily. But it can't be higher either. If it is higher, the tofu will burn easily. It's starting to smoke. Is that okay?"

"I believe that Boss Su has his reasons for doing this, but this reason is too hard to guess, right?"

Su Chen continued to feel the temperature of the oil, completely unaware that the chefs who were lurking in the live broadcast room watching him cook were already going crazy at this moment.

'This is the time'

With the perception ability of the white jade hand, Su Chen only needs to place his palm a few centimeters above the oil to know the exact temperature of the oil.

The accuracy is no worse than that of a thermometer.

Eighty percent hot!

This is the answer Su Chen gave after hundreds of attempts in the practice room.

Indeed, at this temperature, once the tofu enters the oil pan, it will have almost no time to react and the surface will be burnt.

But this is just the traditional way of making it.

Su Chen lit another pot next to him. There was nothing in the pot, but he turned on the bottom of the fire to a low heat.

Put the cut tofu into a large colander, hold it with your left hand and hold it above the empty pot. Take a ladle with your right hand, scoop the hot oil from the pot and start pouring it.

"呲"

When the high-temperature oil met the refrigerated tofu cubes, the two collided and made a loud noise. The surface of the tofu cubes lost its previous smoothness at a speed visible to the naked eye.

Another spoonful!

The surface of the tofu begins to become slightly grainy.

Come again!

The surface continued to change, and the grainy protrusions appeared to be stained with a light yellow hard layer.

Again!

Spoon after spoon, the hot oil was poured onto the surface of the tofu cubes, and then flowed through the gaps in the colander into the empty pot below.

The hot oil in the pot was almost scooped out, and the tofu cubes in the strainer turned a browned color, which was more attractive than its original color.

It was only at this time that Su Chen put all the tofu cubes into the new oil pan at once.

"So the purpose of doing this is..." Liu Abao pinched his chin thoughtfully.

Lu Yongliang frowned and thought for a moment, "You know there is a dish that also needs to be cooked with oil, it is a fish."

"It's not just fish. I remember Boss Su once cooked dinner for me and Zhang Li. One of the dishes was called Tang Xiang Pork Slices, which was also made in this way," said A Bao.

Cui Yufen continued, "That's right. For some ingredients that need to be quickly shaped and have a fresh texture, pouring oil on them is much better than frying them directly."

Then why didn’t the chefs of Hebei cuisine in the past know how to add oil?

This is puzzling, and Su Chen is also a little confused.

I thought about it for a few days, but then I thought it might be troublesome to do it in a restaurant, so I just fried it directly?

After being drizzled with oil, the tofu still needs to be placed in the oil pan and fried again, but the oil temperature has already dropped a lot after the tofu has been refrigerated and entered the empty pan.

The oil temperature was only 50% hot at this moment. Su Chen used the spoon to gently push the tofu in the pot, and took it out in about half a minute.

There is still some oil left in the pot with high-temperature oil. Now pour the sauce just prepared into the pot all at once.

With just such a simple action, the chefs present knew that this dish would be great!

The moment the sauce collides with the high-temperature oil, a strong cloud of oil smoke gushes out, and even a large range hood cannot completely remove the salty and fresh aroma.

"This is the charm of Chinese cuisine," Wang Zhijun said excitedly.

Looking around the world, besides China, where else do people cook like this?

If this happened in some European countries, the smoke alarms above our heads would probably have started working by now, right?

The smoke dissipated, and the sauce-colored sauce was bubbling in the pot. After adding half a spoonful of water, Su Chen turned the fire directly to high heat!

When the sauce looked like it was about to boil, Su Chen quickly turned the heat to medium and at the same time used his other hand to put all the tofu cubes that had been drained of oil into the sauce.

Fortunately, this wok was a good choice with a large diameter, so so many tofu cubes can be put in and spread flat on the bottom of the wok.

On the surface, this seems to be just a simple matter of starting and controlling the fire, but only the national chefs watching know how valuable Su Chen's simple action is!

Because anyone with a discerning eye knows that what Su Chen is going to do to the tofu next is: burn it.

What does burn mean?

If you have been to a culinary school, you will give this answer: cooking using water as the heat transfer medium.

Therefore, controlling water temperature is the most important thing in cooking!

When the tofu was put into the pot, Su Chen once again demonstrated his exquisite ability to control the boiling point. The sauce-colored soup wrapped around the tofu cubes and bubbling slightly.

This step looks really simple. If you haven’t learned cooking for a few days, you might even think that it requires no technical skills at all!

Cover the pot and wait for half a minute, then drop a little of the prepared water starch into the pot.

"Prepare to serve the food."

As soon as Su Chen finished speaking, Zhang Li and three others walked in.

The fried golden tofu cubes did not change color due to the cooking process. They looked more like a layer of sauce-colored sauce wrapped around the surface of the tofu cubes.

There seemed to be an invisible layer separating the sauce and the tofu, preventing them from blending together.

This feeling is amazing.

Put three tablespoons of tofu on a large plate first, then two tablespoons of tofu on a medium-sized plate, and finally a small plate with one tablespoon of tofu.

There were more than sixty pieces of tofu, just the right amount to fit them all.

Pinch some chopped shallots and sprinkle them on the surface, then sprinkle some dried scallops on top of the tofu on each plate.

Zhang Li was holding the medium-sized plate. As soon as she picked it up, her nose couldn't help but twitch a few times.

"Boss, can we eat this dish after we're done?"

Su Chen was stunned for a moment, "Sure. Let Abao do it for you then."

Liu Abao:? ? ?

Is this the exam?

Zhang Li looked at Liu Abao happily and said, "Come on!"

Three girls, carrying three plates of different sizes, delivered the dishes.

Cui Yufen carefully handed Su Chen a small towel and said, "Take a break. The next dish is not so urgent."

Su Chen wiped the beads of sweat from his forehead and said, "Yeah, I didn't expect that foreigners are just like us and will lose their composure when they encounter delicious food."

Everyone pursed their lips and laughed.

If the banquet had not suddenly turned into a big banquet, there would not have been such a rush according to Boss Su's advance arrangements, and everything would have been in order.

However, faced with such a sudden situation, I guess only Boss Su could prepare the dishes and deliver them to the table in a timely manner.

Su Chen suddenly thought of something.

"By the way, the drinks from Jin Province are ready to be served. One serving each of iced and room temperature. Let the guests choose for themselves."

The flesh on Liu Abao's face trembled. "No, Boss. Shouldn't the seabuckthorn juice be served at the end of the day?"

Su Chen waved his hand, "Hurry up! If it's any later, I'm afraid we'll be in trouble!"

Su Chen's words had just fallen.

I heard a sound outside the kitchen door.

Do not!

It was several sounds in a row!

"what!!!"

"My God. What is this thing? Why is it so hot?"

"Damn it! Where's the water? I feel like my mouth is going to explode!"

Su Chen nodded silently in embarrassment.

Sure enough, I forgot to remind you all.

If you are impatient, you won't be able to eat hot tofu.