Food customizer.

Although it was weird, Su Chen felt that it was not bad to do it all at once.

"Yes, Boss Su, instead of eating halfway like this, why not bring it all out at once so that we can enjoy it to our heart's content!"

"What Thomas said makes sense. We are already a little full now. Boss Su, there is no need to rush. Just take your time and serve the dishes all at once. This is the best!"

Su Chen couldn't make a decision on his own about this matter, so he glanced at the Chinese leader across the crowd.

The president sat in the main seat and nodded slightly, indicating his agreement.

Su Chen then smiled and said to everyone, "Since all the guests have requests, let's do as you say! Please be patient, we will go all out now!"

As soon as Su Chen left, the Chinese leader whispered a few words to the secretary beside him.

After listening to this, the secretary walked to the middle of the three tables and clapped his hands, "Dear guests, everyone knows that the ingredients used in some of the delicacies we eat today are very precious even in China!"

Everyone nodded when they heard this, and Thomas nodded the most vigorously. Now he was thinking about the bear paw in his mind.

"So we have just contacted suppliers from all over the country and decided to start signing some orders now while Boss Su is cooking for everyone. Anyone who is interested, please send the ingredients you need to our mailbox by editing an email. Our staff will give you a reply before the end of the banquet!"

Wow~

As soon as the secretary finished speaking, there was a burst of restless noise in the cafeteria.

Some guests who already knew each other immediately started whispering to each other, while some foreign guests who had few friends took out their cell phones and started making calls. Some guests even put their phones in front of them without hesitation, and it was obvious that they had already started writing emails.

This type of order is different from ordinary orders. It does not require the foreign guests to order a certain quantity of a certain ingredient.

But once the contract is signed, it is a long-term contract.

This means that at some point in the future, be it one year, or three to five years, China will export this kind of food in a targeted manner.

There is no doubt that although it cannot be said to be a major boost to the current stagnant economic situation, at least it has contributed a bit!

The Chinese side was very satisfied with the reactions of the foreign guests.

In the kitchen, Su Chen clapped his hands vigorously after returning, "Get busy! All the dishes outside need to be prepared at once! Now, you can start steaming, frying, and roasting! Everyone, start preparing!"

Swish!

The kitchen helpers who were just discussing why Boss Su was not afraid of being burned instantly entered a state of 'battle readiness'.

What Su Chen is going to make now is a Shaanxi dish.

Shaanxi cuisine, also known as Qin cuisine, is a cuisine with a long history but not very well-known. Of course, with the growing tourism industry in Shaanxi Province, some local delicacies are gradually becoming famous throughout the country.

But they are nothing more than mutton soup with steamed bun, roujiamo and oil-splashed noodles, which are like staple food and snacks.

In fact, Shaanxi cuisine is really good at making banquet dishes, and the first one that comes to mind is naturally the local specialty, gourd chicken!

This dish got its name because it looks like a gourd after being cooked, and making it is quite a test of the chef's skills.

After the fat hen is processed, it must be soaked in water for thirty minutes to remove the blood, and then boiled in a boiling water pot for half an hour!

The whole chicken is almost fully cooked, and then steamed in the steamer using broth. Add Shaoxing wine, soy sauce, onion, ginger, cinnamon, star anise and salt to the broth. Steam it on high heat for two hours!

Because the chicken is soaked in broth and steamed, its maturity will be further improved, but the meat will not become very soft and rotten. Instead, it becomes very tough and tender.

At this moment, Su Chen took out five whole chickens along with the broth basin from the steamer and poured them into a colander to drain the broth.

Cut each chicken along the spine, add rapeseed oil to another pan and heat the oil to 80% temperature.

Push the chicken back down into the pan.

"A Bao, push gently, fry until golden brown and drain!"

Liu Abao took Su Chen's spoon and said, "Don't worry!"

Su Chen nodded and continued walking to the next operating table.

The oil temperature of the gourd chicken has been adjusted just now. Liu Abao does not need to worry about the heat. He just needs to gently push the whole chicken and wait until the surface turns golden brown before taking it out of the pan.

Su Chen stood in front of the new operating table and took a deep breath.

"Teacher Cui, I'll leave this dish to you, okay?"

Cui Yufen took the kitchen knife and said, "It's my honor."

After Shaanxi cuisine, it comes Shandong cuisine.

Su Chen has cooked Shandong cuisine too many times in the restaurant, and the dish he named now is called Tofu Box!

Open the lid of the fried tofu, hollow out the tofu inside, stuff it with meat filling, and then steam it.

In some places in Shandong Province, the prepared sauce is directly poured on the food after steaming, while in some places it is put into the pot and cooked again. Su Chen uses the second method.

At this moment, the steamed tofu box was taken out of the steamer. Cui Yufen's expression when he picked up the spatula was very different from the past. He heated the oil in the pot and dropped all kinds of seasonings into the pot accurately.

Add the clear soup cooked by Su Chen, pour in a little starch sauce, put the steamed tofu into the pot, and a new round of cooking begins with a gurgling sound.

If it weren't for the fact that Su Chen had done such meticulous preparation in advance, even the national chefs were extremely shocked at the time. Only when the dishes were served at the same time did everyone feel the importance of these preparations.

Everything is so orderly.

Shanghai cuisine is also not within the scope of this selection. After all, a place like Shanghai does not need to improve its economic level through food, so it is better to give this precious opportunity to others.

The most important thing is that it is difficult for Shanghai cuisine to form a style. No matter how it is cooked, Shanghai cuisine can hardly escape the Suzhou and Wuxi flavor. If it is not chosen properly, it will probably be criticized by Jiangsu cuisine.

As for the delicious and sweet sea buckthorn juice of Jin cuisine, it has been loved by everyone. This thing cannot be exported as raw materials, but directly exported as finished beverages. Many people in the live broadcast room are speculating that perhaps Jin Province is the biggest winner of this banquet event.

Su Chen looked at Cui Yufen's technique of making the tofu boxes, and after making sure there was no major problem, he went to another operating table.

Wang Zhijun has been waiting here for a long time.

"Boss Su, I've been in your company for so long, this is what I've been waiting for!"

Su Chen shook his head helplessly. This old guy had come here for this banquet from the very beginning.

But it doesn’t matter. No matter what Wang Zhijun’s schemes were, he was ultimately working for himself in a famous Sichuan restaurant. This was an unchangeable fact.

And this time, there is almost no doubt that the Sichuan dish is boiled cabbage!

"Are you sure it's okay?"

"I remember your knife skills clearly. I practiced every night in the past few days! You made the broth and selected the cabbage. If I can't even fix a knife, what's the use of me?"

Su Chen waved his hand, "Don't say that, the so-called knife modification is just a fancy trick, okay, then I'll leave it to you."

Su Chen had made lotus version of boiled cabbage before.

When the broth is poured over the cabbage, due to the unique cutting technique of the cabbage, it will quickly begin to bloom in front of the guests until all the cabbage leaves are floating in the clear broth.

As a soup dish, it is normal to serve it in the middle or at the end of the meal.

So the next step is.

"If you hadn't strongly requested me, I would definitely not have made this dish."

Su Chen glanced at Zhang Maolin who had been hiding in the corner.

Mr. Mao Lin, originally went to the kitchen to get some food, and he got quite a bit at the beginning, but all the guests went to the cafeteria for the banquet, so he had no chance.

"Then you have to do it. If you don't, people will think that there is no delicious food in Jinshi."

"Don't we still have pancakes?" Su Chen tore up the prepared gluten and threw it into the basin.

Tianjin cuisine originated from the folks, and because of its unique geographical location, you can get whatever you want.

We have seafood, seasonal vegetables, poultry and livestock, and nothing lacks!

This has led to Tianjin chefs being able to let go and work hard since ancient times, doing whatever they can get their hands on, and having a very wide range of adaptability!

The result is that there is nothing special about it.

However, at Mao Lin’s strong request, he wanted to use this event to make a dish that could stand out in Tianjin.

Of course, this was also instructed by someone behind the scenes.

Su Chen couldn't resist Mr. Mao Lin's constant nagging, and after working hard in the practice room for more than ten hours, he finally figured out one thing: how to make an ugly dish look a little better.

Yes, this dish from Jinshi, the reason why Su Chen didn’t want to choose it was not because it was not delicious, but simply because it was ugly.

Shrimp and gluten.

Hearing that Su Chen was still teasing him, Zhang Maolin laughed shamelessly, "How can a pancake be accepted in a refined place?"

"Of course!" Su Chen chatted without interrupting his work. He added enough water to the pot, boiled it quickly over high heat, and threw all the torn gluten into it. "You can tell them that this is our Jinshi hamburger! Maybe the foreigners will think it tastes good. I'll open a Jianbing Guozi chain for you. In three years, I'll beat KFC and in five years, I'll take over McDonald's. In the future, Americans will go out with a Jianbing Guozi in their left hand and sea buckthorn juice in their right hand. It's great."

For a moment, Zhang Maolin couldn't tell whether Su Chen was serious or joking with him.

Because of this, it is not impossible!

Of course someone has to do it, and Boss Su is a good choice!

Go to Wall Street to set up a stall selling pancakes and give those Wall Street elites a little Chinese food shock!

Mao Lin was too embarrassed to say anything, so he changed the subject to Su Chen's hand, "You agreed at this moment, but I don't know how the dish tastes. It would be best if you could give me a taste later?"

Su Chen squinted at him and said, "Okay, I'll serve you a bowl."

After saying that, he tore off a few pieces of gluten and threw them into the pot.

Mao Lin blinked at the live camera on the wall and deliberately said in a loud voice, "Boss Su, then can you tell me why this gluten needs to be boiled thoroughly with water?"

"Speak properly." Su Chen felt a little awkward, "Otherwise I always feel like I'm listening to crosstalk."

Zhang Maolin is from Jinshi

During a meeting in Beijing before, this old man would forget to speak Mandarin from time to time, but everyone could understand Tianjin dialect, so no one reminded him.

Su Chen always feels sleepy when others are speaking, but he becomes alert as soon as Zhang Maolin starts talking. No matter what they say, it's like listening to a crosstalk, which is very interesting.

"You have to cook the gluten thoroughly to cook out all the fat inside. What is the point of eating gluten? It's the texture of gluten and the rich and fresh flavor of the soup. Only in this way can the gluten absorb the soup to its fullest!"

Su Chen also knew that Mao Lin wanted to help the Tianjin chefs who were watching the live broadcast to find the secret. There was nothing to hide about this dish.

To be honest, based on Su Chen’s experience in the practice room, technique and production experience are more important than anything else for this dish.

The first thing is the tearing, which is very particular.

It must be torn into a size that is neither too big nor too small, and looks somewhat like a walnut. Other sizes will not be as good as this size.

After boiling thoroughly in boiling water, blanch it again in cold water. This way, all the oil in the gluten will be eliminated.

The gluten, which was previously slightly yellow, became much whiter after this treatment.

Su Chen didn't need Mao Lin to ask him any more questions, he just continued to talk while doing it.

"Innovation in dishes is a good thing, but some dishes still need to be made according to ancient methods, and this dish is a typical example."

"Nowadays, there are very few good chefs who take in apprentices. Many young chefs come out of school. What do you use to add color to this dish? Ketchup!"

"What do you use to add flavor? Noodle sauce. This is a bit outrageous."

You can only say 70% of what you want to say, and not say too much. As for the meaning behind it, Su Chen feels that it is better to leave it to those who truly love food to figure out.

There is no problem with the color of ketchup. For example, many people use ketchup in the dish of sweet and sour pork.

But a serious foodie can tell at the first bite that the sweet and sour pork with ketchup doesn’t taste right!

A chef with a bit of skill can still make bright red tenderloin even with sugar color and soy sauce!

That's the level.

Add some oil to the pan and when it is 50% hot, throw in three pieces of spices.

Just by stirring back and forth like this, the aroma of the aniseed is slowly fried out. Whenever he sees the color of the aniseed become darker, Su Chen will use a spoon to scoop in a few drops of cold oil to cool it down.

Only when the star anise turned into a slightly black color did Su Chen add half a spoonful of cold oil.

"The star anise is good enough to this extent. If you fry it any further it will have a strange smell."

In other words, it's going to be blurry.

This level can only be mastered through experience. Unlike Western cuisine, which can control the amount of grams of ingredients and temperature, Chinese cuisine has never had such standards.

"This time, pouring cold oil is mainly for the next step."

Throw a handful of chopped green onions into the pot. Of course, you need to use low-temperature oil to cut the green onions to this extent. If the oil temperature is a little higher, the green onions will get mushy as soon as they are put in.

Seeing that Su Chen had seen through his trick, Mr. Mao Lin touched the back of his head awkwardly and simply stopped talking. He just stood quietly by the side, watching Su Chen do it and listening to what Su Chen said.

And he looked towards the live camera from time to time.

As if to say.

Boss Su, I’ll only say it once and do it once.

Tianjin chefs, how much you can learn depends on you!