Food customizer.

Although Lao Cui is a serious person on weekdays, even some small chefs who have nothing to do with her have to be in awe of her when they go to the Shandong cuisine restaurant to do business.

In fact, Cui Yufen is a kind-hearted person and also upright.

Otherwise, if he had brought more than twenty apprentices to Meiwei to celebrate his birthday, it would have been impossible for the birthday party to end so peacefully, and he could even have established a friendship with Su Chen, regardless of their age difference.

Lao Cui raised his eyebrows in disdain, "The chefs from Gan Province are not up to standard. This dish was once a famous dish in Gan Province. Later, when that man went to Taiwan, he took a few chefs from Gan Province with him."

"People in Taiwan have made various improvements to this dish, changing rice wine to strong liquor, and some restaurants even use red wine. In addition to slow-cooking, other cooking steps are also added to the dish."

"Gan Province is better. They stick to their old ways and don't know how to adapt. I would say that you made this dish wrong. This is a method from decades ago. But you can make it delicious, which is a sign of your ability. You should study how the Baodao Three Cups Chicken is made. It is famous for a reason!"

Although Lao Cui's explanation was rather rough, Su Chen still had a general idea of ​​the relationship involved.

In addition, since it is being broadcast live now, every word said will be transmitted to the live broadcast room. It is probably also taken into consideration that there may be chefs from Gan Province watching the live broadcast, so it is considered to give them some face.

But after hearing what Lao Cui said, Su Chen really wanted to go into the practice room immediately to try the effect of changing the wine. Unfortunately, there were still many dishes to be prepared. If he entered the practice room rashly, he might not have enough energy and his production level would decline.

Keep this in mind for now.

Su Chen waved his hand, "Okay, serve the dishes. This time, remember to remind the guests to be careful not to burn their mouths."

The chicken is slow-cooked in a casserole, and is almost entirely cooked in oil after the wine has evaporated. It can really scald people if you're not careful.

Now, Gan cuisine is also out.

Su Chen continued to move his shoulders. Jilin and Liaoning were incorporated into the three northeastern provinces into one dish. If we continue to follow the order, the cuisine will come to Mongolia, Ningxia and Qinghai.

These three provinces have one thing in common, and it’s a particularly sad one.

Presence, polar.

It’s better in Mongolia, but even so, there are indeed many students from Mongolia who will be asked when they go to school in other provinces: Do you really ride horses to school?

Do you really test horse riding and archery in the college entrance examination?

Aren’t you cold living in a yurt every day?

Some students from Mongolia might try hard to explain at first, but when they find that no matter how they explain, everyone is still skeptical, they simply give up explaining.

Yes, yes, yes, our children in Meng Province grew up on horseback!

Su Chen has a deep understanding of this matter and remembers it very clearly.

When he was in college, there was a jerk in his dormitory named Meng Sheng. This guy never dared to skip classes. The teacher would just call out his name after seeing such a long list of names without any hesitation!

When I first entered university, my class was counting the number of poor students. When filling out the form, this guy decisively wrote that he herded cattle and sheep at home.

Moreover, he himself was not clean and always wore tattered clothes, which made his classmates feel very sorry for him!

After receiving poverty benefits for four years, at the graduation party, this classmate treated the entire class to a whole roasted lamb. His parents drove all the way from Meng Province to deliver the lamb, as he said the lamb he raised himself tasted great.

The classmates were so moved at that time that they wanted to donate some money to this classmate so that he wouldn't eat for free.

As a result, the guy said on the spot: It’s okay, I have more than 10,000 sheep like this at home!

Su Chen will never forget the expressions of his classmates at that time.

If one sheep counts as 2,000, how much would 10,000 be?

This is Inner Mongolia, a province known to many people, but people only know this much about it, let alone the two provinces of Ningxia and Qinghai.

Qinghai cuisine is greatly influenced by its geographical environment. More than 80% of its area is grassland, and Qinghai is a place where many ethnic groups gather. This also means that most Qinghai cuisine uses beef and mutton as the main ingredients. The flavor has the mellowness of northern cuisine, the spiciness of Sichuan cuisine, and the freshness of southern cuisine.

Disadvantage: too rough.

After several meetings and studies, it was decided that the cuisines of Mongolia, Qinghai and Ningxia provinces would be merged into one, with the main ingredient being the most famous specialty of the three provinces: mutton.

The ingredients used are beach sheep from Ning Province, and the cooking method is also Ning Province's hand-pulled sheep, supplemented by milk tea from Meng Province, it becomes a great dish!

Although this approach has indeed been strongly resisted by Qing Province.

After all, the provinces in the northwest would almost break their heads over whose mutton is more delicious. Now that the beach sheep has been chosen, other provinces will definitely not be convinced.

However, Su Chen still solved the problem very cleverly.

The fat lambs in Mongolia are tender and fresh, suitable for hot pot, but don't even mention Qinghai Province, you don't allow eating mountain goats.

The beach sheep in Ning Province are interesting. There are very few purebred sheep of this kind that can be purchased now. Even if you travel to Ning Province, the ones you eat are not authentic.

Maybe they bought a batch of sheep from Mongolia Province and then raised them for a few months and turned them into beach sheep.

But even so, the mutton raised in this way will still become very delicious. The key is that the meat is full of flavor and the meat fibers are very small, so it is a kind that will not get stuck in your teeth when you eat it!

Even if you are not convinced, there is nothing you can do.

Su Chen said at the time: To put it bluntly, you guys are all here just to make up the numbers.

Su Chen even worried about how to make the hand-pulled lamb delicious.

It was not until Zhang Maolin purchased a dozen Tan sheep through the Ning Province Cooking Association and said that they were for state banquets that Su Chen tried it himself in the kitchen.

Finally found it.

If Three Cups Chicken is a dish with a very high standard that even a novice chef can make, then Ning Sheng’s Hand-Pulled Lamb can be said to be delicious even if you cook it with your eyes closed.

The key point of this dish is: whether you can buy real, beach sheep!

After slaughtering a sheep and cleaning it, Su Chen only selected the lamb chops. The stove he used was a huge stainless steel barrel. There were three barrels sitting on the fire at the same time.

In each barrel were two huge lamb chops.

Different from the mutton in Mongolia, if you want to cook Tan sheep by boiling, you should choose old sheep.

The older the sheep is, the longer it is marinated with salt-alkali grass, and the more fragrant the meat is. This kind of meat is more suitable for cooking, while lamb meat is suitable for stir-frying. The meat is so tender that it only needs to be stir-fried in oil for a few tens of seconds before it can be served.

Su Chen glanced at the countdown in front of the three stainless steel barrels. It would take another twenty seconds before the food could be taken out of the pot.

When Su Chen was cooking such top-notch ingredients, he simply threw the lamb chops into a bucket, poured in clean water, raised the water temperature and skimmed off the foam on the surface.

After the water boils, add a few peppercorns. This is just to enhance the flavor, and that's all.

Apart from this, there is no other operation. Cover the barrel and set the timer for one and a half hours. Because this is a relatively old Tan sheep, if normal mutton is selected, this time can even be shortened to an hour.

time up!

Su Chen was originally holding the meat fork. After lifting the lid of the pot, he looked at the condition of the lamb chops inside, sighed, and threw away the meat fork.

After an hour and a half of cooking, although the lamb chops still looked their original appearance, Su Chen had already discovered that if he was not careful with the tools, the lamb would fall directly off the bones.

Yes. In an hour and a half, the lamb chops are completely boneless.

"Would you find it strange if I scooped it out directly with my hands?" Su Chen turned his head and looked at Liu Abao.

A Bao was only focused on smelling the meat, and for a moment he didn't react to what Su Chen meant, so he subconsciously said, "That's normal, as long as the speed is fast enough, it won't be a problem!"

indeed.

This is the same principle as kneading dough with boiling water. Lao Ba is more experienced in this. You can't let your hands contact the dough all the time. You must knead it very quickly and then quickly leave. As long as you have enough experience, you won't even feel the heat.

Su Chen said oh.

I hope you won't be surprised.

The white jade hands have a passive anti-scalding function, but Su Chen still wore black kitchen gloves.

immediately

In front of a group of chefs, he just raised his right hand.

To be precise, you should put your right forearm straight into the mutton barrel that has just stopped boiling, place the lamb chops against your forearm, and support the bottom of the lamb chops with your bent right hand. After the entire lamb chop has left the mutton soup, use your left hand to slightly support it and place it on the chopping board.

Liu Abao:? ? ?

Boss, what I just said seems to be that as long as the speed is fast enough, there is no big problem.

Are you fast?

What do you mean by slow?

Su Chen continued to reach in and took the second lamb chop.

Repeat this process until all six lamb chops are fished out. "Serve."

This dish is so simple that it doesn't need any seasoning.

Six portions of lamb chops were placed on six long wooden plates. Su Chen took off his gloves and placed a plate with large grains of salt on each plate.

Adding salt when cooking the meat will make the lamb firm and the taste will be poor.

Moreover, for such high-quality ingredients, it is extremely important to taste the meat itself, and the salt grains are just the icing on the cake.

Zhang Li and a few others carried plates to serve the food and felt that the quiet atmosphere in the kitchen was a bit weird.

"Brother Abao, what's going on? Why aren't you talking?"

Liu Abao stared at Su Chen's right hand and shook his head in disbelief, "It's okay."

There is another step to making this dish.

Su Chen carried the chef's knife and walked behind a few girls to the cafeteria.

Su Chen had just left.

A Bao suddenly ran to the front of the stainless steel barrel and said, "What the hell! What's going on?"

"No way, won't Boss Su get burned?"

"I know!" A smart guy also ran over and said, "After all, Boss Su never does anything without confidence. Although the mutton soup seems to have just stopped boiling, the temperature must have been lowered a long time ago. If you don't believe me, just try it out."

Da Congming put on gloves and reached his hand inside confidently.

"Fuck! Hiss!!!"

As soon as his fingers entered the mutton soup, Da Congming immediately took his hands out and threw away his gloves. He pressed his right hand with his left hand and stuffed it into his crotch, jumping up and down, "It's hot!"

Liu Guochu looked at his apprentice as if he was showing off.

He slightly turned sideways and said to his fellow apprentices, "Carry him out. He's useless."

But I still don't understand.

Everyone was puzzled.

Lu Yongliang laughed awkwardly. "Boss Su has many strange things. Not being afraid of scalding is nothing. After all, there was a person on TV who loved to drink boiling water. The more the water boiled, the more he loved to drink it."

Liu Abao muttered, wasn’t that guy almost scalded to death by the reporters?

But he didn't dare to say anything more, for fear of being carried away by Lu Yongliang.

But it is undeniable that there are too many miracles in Boss Su's life. It's nothing to put your hands into the water. A Bao has seen Boss Su put his hands into the oil pan to fish things out.

With all kinds of shock and confusion, everyone still looked at the only large screen in the kitchen, where they could clearly see the specific situation in the cafeteria.

Su Chen and the three girls came to the cafeteria and placed wooden trays on three tables.

"Everyone, this is a specialty from Mongolia, Ningxia, and Qinghai, hand-pulled lamb."

If you're going to fight anyway, then stop fighting.

In fact, it is a good thing no matter where the mutton from these provinces is sold. Some things would be boring if they were divided too clearly.

There is no need for too much introduction.

Su Chen first came to the front of the large round table, holding down the lamb chops with his left hand, and using the chef's knife in his right hand to cut the meat in the middle of the lamb chops. The knife was so sharp and the meat was so soft that the movement looked extremely smooth, as if there was no resistance at all as the knife cut through.

Every time he cut a slice, Su Chen pressed slightly with his left hand and placed the lamb chop sideways.

After all the lamb chops are cut, grab the salt in your right hand and sprinkle it evenly on them. The action is not as sexy as the Salt Sprinkler, but it is still quite pleasing to the eye.

Especially after the beach mutton is cut, you can clearly see that the meat is a rare purple-red color, with almost invisible muscle fibers and a layer of trembling fat wrapped on the surface.

It is not accurate to call it fat. Some things similar to tendons seem to taste more chewy rather than greasy.

"Please enjoy your meal, there will be special drinks from the Mon Province later."

Continue to the small square table, and then the small elegant room.

When Su Chen walked out of the private room, he saw the round table and the items on the table were empty, with only the thin and long ribs in front of the guests.

This rib is very unique, the ribs of ordinary lamb chops are mostly round or oval, but the ribs of this Tan sheep are flat and round, which is the proof that Tan sheep is extremely authentic.

"Are you done eating now?"

Su Chen couldn't help but feel a little shocked. He should have said that at least everyone should have been allocated two lamb chops!

Moreover, Su Chen was very careful about cutting the meat before cooking.

The lamb chops are not just at the rib position, but also connected to the meat near the spine. After being cut, the lamb chops are not one piece, but one piece with a few pieces hanging on it!

It feels a bit like a smaller version of a Tomahawk steak.

So, it was eaten up just like that?

Su Chen left himself some time to make milk tea. If you guys eat it all, what should I do?

He pretended not to notice this and walked inside in a depressed mood.

But, I just walked to the round table.

"Boss Su!"

Su Chen stopped and turned his head to look. The person who called him was the tall guy who had sneaked into the kitchen to eat and drink for free.

"Ok?"

Thomas stood up, straightened his clothes, and then walked to Su Chen.

"Excuse me, where did you buy this mutton?"

Su Chen glanced at the Chinese leader sitting over there, "If you have any purchasing needs, you can communicate with this leader. I am only responsible for cooking."

Thomas was not discouraged.

"I mean well, just now when you were in there cutting the meat, we discussed it with each other again."

Su Chen didn't frown, but he felt a little unhappy.

What’s wrong with these foreigners? What are they going to do next?

"We have several friends here who have eaten too much and now can't eat anymore."

Su Chen continued listening.

"So we thought, can we give you a break? You and your friends can enjoy cooking in the kitchen, and if possible, serve the rest of the dishes all at once!"

Su Chen felt that his brain was a little confused.

You can't finish it, so should we share the rest of the dishes?

Is there any connection between the two?