Food customizer.

Put a mouthful of gluten in your mouth.

Soft, sticky, fresh and fragrant!

Mao Lin endured the high temperature and burned his mouth, frowning as he carefully felt the various changes in taste and the wandering of flavors in his mouth.

However, as soon as he licked the gluten slightly, sizzling juice immediately came out of the holes in the gluten, which burned him so much that he opened his mouth and gasped for air.

"Boss Susu, you are really good at making this gluten!"

Su Chen smiled, but he didn't have time to answer him now. There were only a few dishes left, and he had to hurry up and finish them so that he could finish the work in the kitchen.

Zhang Maolin didn't care and just slowly savored the few gluten noodles in the bowl.

Every bite feels like biting into a meatball filled with soup. The delicious soup gushes out from the holes in the gluten and flows freely in every corner of the mouth. After flowing through, only a little bit of shrimp is left between the lips and teeth as if stranded.

When you bite it, you will find it has a unique flavor.

He kept chewing the gluten with the rich soup. The natural toughness made the taste experience very good. Zhang Maolin was ready to swallow the gluten in his mouth in one gulp.

As someone who grew up in Tianjin, Mr. Mao Lin is very familiar with this dish.

Whenever the soup is finished, the taste in your mouth becomes lighter and lighter, and you start chewing the gluten.

It will emit an unpleasant sour smell.

This is caused by the ingredients, and it is a fact that cannot be changed. After all, this is how gluten is made.

But for some reason, Zhang Maolin chewed a little longer today, probably because he hadn't eaten the food from his hometown for a long time. It was precisely because of these extra chewings that Maolin's expression became more serious.

"The sour taste is gone?"

Somewhat unconvinced, he slowed down his chewing, trying to let his taste buds fully feel the taste of gluten.

"There really aren't any more!"

When the gluten had been chewed into a paste and flowed uncontrollably into the stomach, Zhang Maolin could finally be sure of one thing: the stewed gluten made by Boss Su had completely changed the shortcomings of the original dish!

"How on earth did he do it?"

"So, how did he do it?"

The third brother picked up a ball of pitch-black gluten from his pot in disbelief and stuffed it into his mouth again. "Although the appearance is a little problematic, it's just that the color is not right. I'll try it more and it will be right. But the taste is fine, you guys try it."

The other employees of Fengweilou took a step back.

A few minutes ago, everyone was about to leave the kitchen to continue watching the live broadcast, but were called back by Xiao Li's call.

After the third brother noticed Su Chen's actions on the phone, he became more and more shocked the more he watched.

Originally there was half a pot of soup, but as Boss Su wielded the spoon, the soup became less and less until it disappeared completely, and the gluten looked fuller and fuller, even losing some of its original appearance, looking more like a soft thing full of water.

Immediately, the third brother stopped Xiao Li from cleaning the kitchen.

He poured some starch sauce into the gluten in his pot and started stirring it frantically, imitating Su Chen's behavior.

Unfortunately, he almost mashed the gluten in the pot, but there was still the same amount of soup. But the third brother didn't care. He knew that the result was entirely due to his own technical skills.

He still followed Su Chen's method and added the necessary seasonings, including using broth instead of MSG.

At this moment, the pot was filled with a mess of black stuff, which was his masterpiece.

No wonder employees are afraid to try it.

If you take a bite of this stuff, you will definitely have to stay in the hospital overnight.

The third brother looked at their disbelief and felt very disdainful.

"Well, if you don't eat it, I'll eat it myself."

He picked up the chopsticks again. As soon as he put them into the pot, the gluten slid down the sides of the chopsticks as if it had melted.

Because it was mixed too much, the gluten could no longer be picked up, but this did not stump the third brother. He took a spoon and scooped the soup and gluten into his mouth. The employees who saw it couldn't help but make a disgusted expression of "Ugh!!"

Have another bite!

"That's great. Why hasn't anyone thought of this before?"

The third brother suddenly understood why Boss Su put a little bit of sugar when making the sauce. It was to neutralize the sour taste of gluten!

Originally, when only gluten was left in the mouth after eating this dish, it had a slightly sour taste, and that sour taste was not pleasant. However, after adding a little bit of sugar, the sour taste was neutralized and could not be tasted at all.

“Someone must have tried adding sugar before.”

The third brother ate his pot of black stuff while pondering it carefully.

"But no one has ever been able to make the soup thick like Boss Su did, and then blend it into the gluten, so sugar and gluten are incompatible, as if they are two different things."

"After using Boss Su's method, the sweetness will blend with the sourness to achieve a neutralizing effect."

The third brother looked down at the things in the pot, not knowing what kind of mood he was in.

"Boss Su is not only skilled in cooking, he also thinks about the dishes he makes"

Throwing away these thoughts, the third brother said intently, "Xiao Li, prepare another batch of ingredients for me."

He wants to try it again. Mr. Mao Lin has tried his best to let Boss Su explain this dish to the chefs from Tianjin in the live broadcast room. Now whoever can replicate it first will seize the opportunity and become the number one restaurant of Xiazai Du Miangluten!

After the braised gluten was ready, Su Chen served these dishes first.

Because the rest of the dishes take almost no time to prepare.

Xin Province is the same as the previous Mongolia, Gansu and Qinghai provinces, and also uses lamb as a gimmick. However, the roasted whole lamb in Xin Province is different from that in other provinces. It is generally baked in a large naan pit, so that the whole lamb is more evenly cooked and the taste is completely different from that in other provinces.

Therefore, this dish is undoubtedly the best dish in New Zealand!

But in today's occasion, it is not realistic to prepare a whole roasted lamb. If this thing is really served, people will not eat other dishes. The lamb alone is enough.

But since roasting a whole lamb is not suitable, let's roast lamb skewers!

When Su Chen took a pile of charcoal from the roast duck oven and put it on a grill, even everyone in the kitchen who already knew the menu couldn't help but feel shocked.

The audience in the live broadcast room were shocked beyond words.

"What the hell? Grilled skewers at a state banquet? Am I seeing things?"

"Fuck me, I never thought that grilled skewers and boiled cabbage would appear on the same table in my life, what the hell"

"New J grilled lamb kebabs? I have to say, although this thing doesn't quite match today's banquet, if you want to talk about the representative dish, this is really good. Since I was a child, no matter where I went, I could always see a New J guy wearing a hat grilling lamb kebabs on the streets."

"If you don't understand, then ask, what's the difference between Xin J's grilled lamb skewers and the regular ones? Are they really several levels better? I feel like our Jinzhou barbecue is a little unconvinced!"

"Damn! If barbecue can be served at a state banquet, then I'm cooking state banquet dishes every day, haha!"

Some viewers were puzzled by the presence of grilled lamb skewers at such a banquet, some found it very funny, and some even felt that it was pure nonsense.

Su Chen doesn't have to pay attention to them.

It’s the same old saying. Su Chen knew early on that the ceiling of barbecue is here. No matter how hard the chef cooks, the taste of barbecue will always be the same.

One is the quality of the ingredients. There is a world of difference between grilled skewers with good meat and grilled skewers with ordinary meat.

The second is to consider the seasoning recipe. The barbecue in some restaurants is not tasty simply because the seasoning is not good enough.

Secondly, it depends on the timing.

Why do some people always feel that the meat skewers are too tough or hard to chew when they grill them at home? It has a lot to do with the skills of the barbecue chef.

The skewers of meat that Su Chen put on the grill now were made of marinated meat, which was not surprising in the New Province.

Generally speaking, the mutton skewers in XinJ are divided into marinated and unmarinated ones.

The former is for the strong meaty flavor, while the latter is more inclined to feel the taste of the meat itself. Before you know the guests' acceptance of mutton, using marinated meat is absolutely the right choice.

The method of marinating mutton is also extremely simple. Cut the skin of mutton into strips, put it in pure water, add salt and knead it into white paste. Beat eggs into the cut mutton pieces, sprinkle with black pepper and mix well. Then pour the skin water into the mutton pieces.

The key is to stir in some flour.

The meat pieces just need to be marinated at room temperature for more than half an hour. These skewers have just been put on by someone.

The pork skewers and black pepper powder are used to remove the fishy smell of mutton, while the flour and eggs can tenderize the meat. A large handful of skewers are placed on the grill.

Su Chen used his right hand to feel the temperature of the charcoal fire through the skewers.

It's been maintained pretty well.

There are about sixty or seventy skewers in a row, and each skewer is a long piece of meat. It is a little different from the skewers in ordinary barbecue restaurants. Su Chen's skewers can connect fat and lean meat together.

It's not the kind with one piece of fat and one piece of lean meat.

While waiting for the skewers to heat up, Su Chen continued with his new work.

Dishes from Tibet were not included in this banquet. Most of the dishes for entertaining foreign guests are still based on local Han Chinese cuisine, so the next two dishes were from Yunnan and Zhejiang provinces, which were also the last two dishes of today's banquet.

Yunnan Province, without a doubt, mushrooms!

Su Chen gave up his previous attempt to make the Jianshouqing.

There is something that no one may know. After all, Su Chen was poisoned in the practice room at that time.

Well. When he was eating, he saw a dog next to him and asked him, "Is it delicious?"

Fortunately, the illusion disappeared after leaving the practice room, but it also taught Su Chen, who had never been exposed to mushrooms before, a hard lesson.

There is no need, there is really no need. Since Mr. Mao Lin said that Yunnan Province’s dishes must be made with mushrooms, then we can also use other non-toxic mushrooms. We don’t necessarily have to go the production route, because there is also a high-end route to go.

So when Su Chen took out the ingredients at this moment, even he couldn't help but feel his throat moving, and he wished he could just put it into his mouth without cooking to taste it first.

"How many guests are here today?"

"Twenty-eight, including our own people, a total of thirty!" said A Bao.

Su Chen nodded, bent down and began to count from the bowl.

What a joke! How could they eat such good stuff until they were full? Each person could only eat a small bite, that is, one piece at a time!

"Boss, why should we be so stingy? I remember Mr. Mao Lin asked someone to send several kilograms of mushrooms from Yunnan Province?" Liu Abao stood there watching Su Chen counting the mushrooms one by one, feeling very puzzled.

"Tsk." Su Chen counted thirty mushrooms and straightened his back. "Do you really think this thing can be measured by money? This thing only has a price when it is first put on the market. After that period of time, there will be no market for it even if it is priced!"

Seeing that Abao was still confused, Su Chen was not in a hurry to cook. He took the Yunnan specialty wrinkled pepper and chopped it up, saying, "If mushrooms have levels, Jianshouqing can only be ranked third."

"What about the first and second?"

"Second place might be the Alternaria japonica, and first place is this thing you see, the Dry Mushroom!"

Seeing that A Bao suddenly understood, Su Chen was afraid that he might misunderstand something, so he continued, "The gap between the first and second place is like the gap between the French team and the Chinese national football team. Do you understand what I mean?"

A Bao's eyes suddenly moved, "Sole proprietor? Hiss. Boss Su, I think this is a bit too much, let them share it!"

Yunnan mushrooms have long been famous. Since Boss Su said that this is a unique ingredient among mushrooms, why the hell should we let others eat such a good thing?

Su Chen pushed Liu Abao away in annoyance, "I think you should guard the gate. If this thing is really hyped up, the power will be beyond your imagination."

Su Chen was not exaggerating when he said this.

In Yunnan Province, if a family in a building is making dried mushrooms at noon, then all the residents in the entire building will ask a soul-searching question within a very short time.

Who is eating dried mushrooms?

Then, some of the more courageous neighbors would even shamelessly carry their bowls and knock on doors from house to house until they found the neighbor who ate dried mushrooms. Then they would smile and talk about other things until the owner of the house couldn't stand it anymore and rewarded them with a bite, only then would they stop.

This is the power of dry mushrooms!

Su Chen took out a frying pan and sprayed new vegetable oil on the bottom of the pan.

For such a high-end ingredient, too complicated cooking methods would seem redundant. The preparation of dried mushrooms only requires three things: oil, salt, and patience.

Be patient and stir-fry over a low flame to slowly squeeze out the moisture from the mushrooms. Add some wrinkled peppers, a specialty of Yunnan Province, and this dish will bring a peak taste and smell experience to your senses!

On the other side, the lamb skewers began to sizzle.

Su Chen turned the skewers over one by one. The marinated lamb skewers also did not require too many seasonings, even cumin powder was redundant.

Flip over and continue baking.

Meanwhile, the temperature of the pan that had just been turned on to a low flame gradually increased.

at the same time.

Ganba mushroom is showing its power!