Food customizer.

Similar to hydrochloric acid fish, the Yellow River carp must also be cooked freshly so that the meat is fresh and tender!

For some more famous dishes, many people will try to make them at home according to the methods taught on the Internet. This dish is one of them. After all, it is not very difficult to make, and it is so famous. However, most netizens who tried it at home finally came to the conclusion that this is a dish in name only.

Little did they know that they had not grasped the true core and focus of this dish at all.

The reason why the Yellow River carp is famous throughout the country is not only because of its cooking skills, but also because of its food ingredients.

Carp is not rare in China, and Yellow River carp has been hailed as a delicacy more precious than beef and mutton since ancient times. Among the Yellow River carp, those in the Central Plains are the best of the best!

People in the south don't eat carp because they think it has a strong fishy smell and the meat is a bit tough. Most of them have never eaten the Yellow River carp from the Central Plains section of the river.

The three carps in Su Chen's hand at the moment were caught from a river section in Henan Province. They had golden scales and red tails, and were slender and looked quite luxurious.

Unfortunately, it is still difficult to eat this kind of wild fish. Most restaurants nowadays serve artificially farmed carp, so the taste is naturally much worse.

Simply put, among all the restaurants out there today, which one has the highest quality fish?

West Lake State Guesthouse is one of them.

But this wild Yellow River carp is definitely not inferior to the fish there.

There is no need to explain Su Chen's process of killing the fish. Amid the exclamations of the crowd, the three fish were cleaned in less than a minute.

The cutting method is also very simple. It is the most common peony flower cutting method for braised fish. First, cut into the side of the fish with a slanting knife, and then push upwards with a flat knife.

After cutting the fish, Su Chen didn't even add any seasoning to remove the fishy smell.

This kind of purely wild big carp does not have such a strong fishy smell. Basically, the fishy smell can be removed during the production process. Using pepper powder now will backfire.

There’s a saying in the chef world: Whatever you burn, you fry!

Although it cannot be said to be 100% true, basically any dish that needs to be cooked needs to be fried in advance.

This dish is no exception.

Heat the oil in a pan to 60% oil temperature.

Unlike many bloggers who cook grilled fish, Su Chen was not in a hurry to fry the fish. Instead, he added onions, ginger, garlic, star anise and cinnamon into the pan, and even added a spoonful of chopped pork belly!

"The purpose of doing this is to make the oil fragrant, so that the fried fish will have a complex aroma."

After Su Chen finished speaking, he realized that the chefs standing here today were actually no ordinary people, and his explanation was a bit redundant.

With a wry smile, he gently pushed the condiments in the pot with a spoon, and only took out all the condiments when the onions, ginger and garlic were slightly browned.

Three big carps are coated with a thin layer of starch and put directly into the pot. This is the advantage of a restaurant kitchen: cooking with a big pot and a big stove is particularly worry-free and labor-saving.

Su Chen had come across this dish before when he visited restaurants. The big carp in many restaurants were covered with a thick layer of flour.

In fact, the main reason they do so is related to their cooking methods.

Some restaurants are not sure how much fish they can sell in a day, so they have to prepare enough fish in advance, freeze some of the fried fish, and then soak some of it in broth. When someone orders the dish, they can just heat up the fish and the broth.

In fact, this can no longer be called complete roasting of fish, it is more like braising of fish.

Under the high heat and high temperature oil, a thin hard shell quickly formed on the surface of the three fish, which looked slightly yellow.

Su Chen continued to light a stove, scooped two spoonfuls of hot oil directly from the pot, and continued to turn on the high fire!

Three golden fried fish made their way into the new pot.

Change from frying to pan-frying!

At the same time, pour cooking wine along the edge of the pot. Under high temperature, the cooking wine can evaporate quickly, removing the fishy smell without leaving any of its own flavor.

Another spoonful of soy sauce!

Another spoonful of warm water!

"Eat meat with boiled water and drink soup with cold water." Su Chen said subconsciously.

This little trick in the chef world was recently summarized after intensive practice in the studio. It is not only catchy, but also very practical!

Make sure the water covers the ingredients, then pour in all the previously fried ingredients, add salt, MSG, and a little sugar.

Su Chen didn't need to try to determine the taste. After doing all this, he covered the pot and turned to medium-low heat.

“This braised fish is really an eye-opener.”

"Yeah, it's completely different from what I imagined. How can the seasoning be so simple?"

“I always feel like something is wrong, but at the same time everything feels right!”

Liu Abao's nonsense earned him dozens of cold stares in the kitchen.

Cui Yu said, "This is no longer the recipe."

Everyone looked over and found that Cui Yufen was not looking at the food in the pot, but was looking at Su Chen with interest. "Generally speaking, the taste of similar dishes made by changing the recipe is not bad, and it is even better than the recipe. This means that this dish has been made thousands of times, and the most suitable and simplest method has been found from countless cooking experiences."

Su Chen didn't say anything, but he was quite impressed in his heart.

He is indeed a master craftsman. You can get a glimpse of the reason just by looking at the production method.

Cui Yufen was right. This dish was indeed the result of his trying it thousands of times in the practice room.

At the beginning, Su Chen also followed the recipe. He heated oil in a cold pan to stir-fry the sauce, added water, and then seasoned it, and then simmered it on low heat and then on high heat to reduce the sauce, following various procedures.

Later, Su Chen found that it was actually not that troublesome. As long as he understood the reasons for doing so in the recipe and added these factors into the recipe when making it himself, there would be no big problem.

After several attempts, I found that this method is not only faster and simpler, but also the taste of the braised fish is several levels better.

After covering the pot, put a ten-minute countdown alarm in front of it.

"The guests are eating so much that they have no idea what the dishes are. I think we should speed up the process."

Everyone nodded seriously. It was true. Now that both the fish and the bear's paw had been eaten, there were still ten minutes before the fish was cooked.

If this was a higher-level and more formal banquet, this alone would be enough to bring shame to the organizer throughout the country.

Fortunately, the level of this banquet is average, and the main reason for this situation is the guests themselves.

Firstly, the separate meals suddenly turned into a big banquet, and secondly, the way they devoured the food was so voracious that any dish would be gone in the blink of an eye. No one could do that!

After Su Chen finished speaking, the one who took it seriously was Lu Yongliang.

He nodded fiercely, "It's my turn!"

After Henan Province, it is Hubei Province.

As the president of the Hubei Culinary Association, Lu Yongliang is the perfect person to cook this dish!

According to common sense, the signature dish of Hubei cuisine should be the steamed Wuchang fish, which is what Lu Yongliang is best at. However, there are already two fishes, so it would not be appropriate for Lao Lu to cook fish again.

It's not appropriate to do too well and steal the limelight.

If you don't do well, it would be even worse if you are outdone by others.

In addition, considering the factor of promoting certain ingredients, the dish of Hubei cuisine was finally decided to be a more common seafood dish: shrimp.

Su Chen had made this dish before. It is a dish that requires a lot of ingredients, but at that time it was cooked in the Huaiyang cuisine style of Phoenix Shrimp. The Hubei cuisine method is fundamentally different from that one.

It’s just because river shrimps have to be headed and shelled, and their stomachs cut into a phoenix tail shape, that’s why they have this unified name.

The quality of the ingredients of this dish can directly determine the evaluation of the dish. Nowadays, the river shrimps purchased from Hubei Province have absolutely no problems in quality, and are even the best of the best.

Then Su Chen could confidently hand it over to Lu Yongliang to make it.

To make prawns, you only need to cut and clean the river prawns, mix them with various seasonings, wet starch and egg white, and then fry them in sesame oil.

It should be noted that the shrimps must be fried twice until they turn golden brown. Then they can be scooped out and sprinkled with a little pepper and salt.

In the preparation of the whole dish, oil temperature is a key factor, and the use of condiments when seasoning is a key factor. Lao Lu has been a national chef for so many years, so these things are naturally no problem for him!

As Lu Yongliang started to get busy, Liu Abao also helped to process the river shrimp. Liu Guochu, who was standing over there, rubbed his hands and said, "Boss Su, should I start too?"

After Hubei Province, it is Hunan Province.

Although the two lakes are adjacent to each other, the taste and flavor of the dishes are very different. Su Chen has cooked Hunan cuisine several times before, and the impression he left on people is that Hunan cuisine goes well with rice!

No matter what you cook, it goes well with rice.

Add a portion of stir-fried beef and three bowls of rice!

Or you can have a plate of fried pork with peppers. The pork belly is not fat or greasy and is served with peppers that are fried to have a meaty aroma. After taking a bite, you have to have at least three mouthfuls of rice with it!

Other people’s dishes are all about eating less staple food and more vegetables.

In Hunan Province, people eat so much rice that they can’t even finish the vegetables!

This time, the members of the association put in a lot of effort for the Hunan cuisine, and everyone was scratching their heads in anxiety.

Where can I find a dish that is not too spicy, looks very expensive, and has a special Hunan flavor?

Mao's Braised Pork.

Among the home-cooked dishes on the third floor, Su Chen had already taught the second and seventeenth brothers how to make braised pork, and Liu Guochu also discussed this with the two brothers later.

Referring to the method of hawthorn braised pork, and combining it with the characteristics of Mao's braised pork, with the assistance of Chen Laoer and Lao Shiqi, Liu Guochu had no problem completing this dish, and it was even not worse than Su Chen's!

Moreover.

The braised pork is not made on the spot. It has basically been prepared in advance under Su Chen's supervision, and Liu Guochu only needs to adjust the seasoning at the end.

Several Hunan chefs also got busy.

Jiang Wensheng and Jiang Wusheng, the two brothers lowered their heads and counted on their fingers.

"It was Hunan Province just now, but H's province seems to be gone?"

"Shit! It's finally J's turn! Let's see, who's ahead, Su Province or Gan Province?"

Jiang Wusheng excitedly flipped the menu on the table and looked at it, "We are in the front! We are in the front, it's our turn!"

In fact, they had already memorized the menu by heart, but the pace suddenly quickened at this moment, and several old chefs couldn't help but feel a little nervous.

Three dishes are being prepared at the same time, and now the fourth dish is about to start being prepared.

Su Chen was somewhat fortunate that he had so many people to help in the kitchen today. If not for them, he would never have been able to prepare this meal by himself.

"Excuse me, both of you! I have written down the key points on a piece of paper. Do you remember them?"

Jiang Wusheng nodded, "Don't worry! Forget about memorizing the above stuff. My brother and I have done it dozens of times overnight. There will be no problem!"

This is still my brother. Jiang Wensheng, who hadn't said a word, had already grabbed a handful of eels from the basin, holding several struggling and twisted eels in his hands. "Come on! Let's get started!"

Soft-shelled eel is a famous dish in Jiangsu cuisine. It belongs to the local flavor of Qingjiang and Huai'an. The finished dish is made of eel meat tightly wrapped in marinade, and it tastes fresh, tender and soft. It is definitely a top-notch dish in terms of taste and flavor!

Of course, there is nothing we can do for those students who are naturally afraid of eels.

Jiang Wensheng was holding several eels, with a gradually perverted smile on his face.

Add clean water, coarse salt, balsamic vinegar, and the prepared scallion knots and ginger slices into the pot, and bring to a boil over high heat!

"Damn! Brother, didn't Boss Su say on the note that we should boil it over high heat? What's wrong with you?"

Jiang Wensheng quickly turned up the heat to a high level, and the boiling water in the pot calmed down a little.

"I'm anxious. I just want the water to heat up quickly. I can't wait!"

Jiang Wusheng glared at his brother and said, "We have to follow Boss Su's instructions. Don't do this again. Do you hear me?"

Jiang Wensheng didn't care about his brother's blame at all, grinning, "I know!"

Seven or eight live eels were still struggling in Jiang Wensheng's hands, trying to escape. As a result, Jiang Wensheng just curled his lips and threw all the eels directly into the boiling water pot!

At the same time, the lid of the pot was quickly closed, and the people next to it could even clearly hear the loud sound of the eel struggling wildly and colliding with the lid!

"Oh my god, this old man is a little perverted today? I remember that he wasn't so violent when he made this dish a few days ago."

"Tsk tsk. Think about it, one is the curator of the Huaiyang cuisine museum, and the other is the successor of a century-old Huaiyang cuisine brand. With their skills, they have never been to a state banquet. Today, they finally have the chance. Who wouldn't be excited?"

"That makes sense! I'm still a kitchen helper now. When I personally cook a dish for a state banquet in the future, I'm afraid I'll be worse than them, hehe."

The kitchen helpers discussed in low voices.

What they said made sense. This was largely the reason why the Jiang brothers were so excited at the moment.

After so many years, I finally realized my dream of becoming a national chef!

It gives me a feeling of 'If I hear the truth in the morning, I would be willing to die in the evening'.

As the eel in the pot gradually stopped struggling, Jiang Wensheng opened the lid of the pot, added two spoonfuls of water into the pot, and used the iron spoon in his hand to continuously push the eel to turn over.

When the water boils again, lift the entire iron pot away from the fire.

According to experience and Su Chen's instructions, the eel needs to be simmered in the pot for another three minutes.

The two brothers looked at each other and grinned at the same time.

And also located in Jingzhou, in the same development zone, is an e-commerce company.

"See? Did you see it? This is my father-in-law, this is my uncle! Hehe. Do you know why I don't eat takeout?"

"Fuck it! I can't even eat enough at the state banquet every day, okay? Who wants to eat takeout? I'd rather starve to death than eat that, haha."

An employee stood at the door and looked at the takeaway dishes he had just bought, such as Governor's Tofu, Beijing Roast Duck, and Braised Carp.

"Damn it, I wanted to curry favor with Mr. Fang, Boss Fang! But this time I flattered the horse in the mouth!"

Fang Chang subconsciously turned his head and saw the employee at the door and the takeaway in his hand.

"Hey, who is that? What did you buy? Come and have a look."

This is Fang Chang’s e-commerce company in the development zone. Today, all employees in the company were given a day off. They did nothing but watch the live broadcast!

Everyone is watching it on the screen in the conference room right now.

The employees placed the takeaway food they bought on the conference table one by one, feeling very nervous.

If I had known earlier, I should not have taken the initiative to take this job. If Boss Fang saw that the dishes I bought were imitating the dishes that Boss Su would serve at today's banquet,

I’m sure I’ll get scolded, damn it!

The young employee lowered his head nervously and dared not speak.

“Slurp! Slurp!”

Hearing bursts of strange noises, he finally mustered up the courage and slightly raised his eyelids.

Director Fang was seen holding a pancake in his left hand and two pieces of meat in his right hand. He dipped the meat in sweet sauce and pinched some green onions and put them on the pancakes, then stuffed them directly into his mouth without even rolling them up.

"Oh my god, it smells so good!"