Food customizer.

When Su Chen began to slowly stir-fry the pitiful few dried mushrooms in the pan, as the moisture of the mushrooms was gradually forced out, a wonderful smell began to waft around.

Some of the people in the kitchen sniffed hard, trying to inhale the smell into their brains, while others covered their mouths and noses slightly, as if they smelled something disgusting.

In the cafeteria.

The first few dishes really opened the eyes of the guests. Although they were supposed to be served together after being prepared, no matter whether it was the Du Mian Jin or the famous dishes made by the national chefs, they were almost all wiped out the moment they were served.

Especially the stewed gluten.

Thomas licked his lips with satisfaction, some taste still remaining on them.

At this moment, his posture had changed to one where his upper body was leaning back against the back of the chair. His stomach was obviously much bulger than when he first arrived. This posture could relieve his slightly uncomfortable feeling of fullness.

"Do you remember how many dishes are left?" Thomas turned his head and asked the old lady next to him.

"If I remember correctly, there are only a few dishes left."

Thomas was stunned for a moment, as if he hadn't heard anything. Instead, the old lady looked at Thomas with a somewhat dissatisfied expression after she finished speaking, "Can you put on your shoes?"

Thomas didn't understand what the old lady meant for a moment, and thought, I didn't take off my shoes, why did she say that?

Is it because I didn’t take a shower this morning that the smell is so strong?

As we all know, you can't smell your own foot odor.

Thomas awkwardly stretched his feet towards the middle of the table. He didn't know if it would help, but at least he could keep some distance from everyone.

He just moved, and then his nostrils twitched a few times almost subconsciously.

'What's that smell? Why is it so fragrant?'

'It smells like the sea! Salty, moist, and fresh.'

Now, Thomas completely forgot about the old lady's complaints and kept turning his head to try to find the source of the smell, because according to his own understanding, this smell could not be emitted by the food.

at the same time.

Several foreign guests at the same table also placed their fingers between their lips and noses in an almost imperceptible and natural gesture.

Time passed by minute by minute.

Thomas only felt that the smell of the sea became stronger and stronger, and he even felt like he was wandering in the sea!

Some of the guests around them simply stopped pretending and pinched their noses, especially the old lady, who covered her mouth and nose with a handkerchief and slammed the table angrily.

"Mr. Thomas! Can't you put on your shoes? Do you think it is civilized to take off your shoes in such an occasion?"

"Oh God, I can't imagine how horrible it would be if I went to Japan with you to attend a food event in the future. I swear that the rag that my grandmother kept in the kitchen when she was alive would not emit such a smell!"

Thomas' face turned blue and red at what the old lady said, and these words immediately made the guests at the same table, who were covering their mouths and noses, look at him, and some even looked at Thomas' feet unconsciously.

Angry, so angry!

Thomas's fists were clenched so hard that they made a crackling sound. Amid everyone's whispers, he could bear it no longer!

He angrily pulled his feet out from under the table and placed them near the chair legs. "Look!"

He only spoke half of what he said.

Then he noticed that everyone's gazes that were looking at him with disdain suddenly shifted, and following everyone's gaze, he saw that the young lady in Hipsters was holding a square wooden plate with three small plates on it.

It turns out that there are new dishes!

The appearance of new dishes made the smell of the sea even stronger, but to the old lady, it made the smell of Thomas’ feet even stronger!

When He Shuting put the small plate on the table, the smell was so overwhelming that there was no place to hide. The old lady suddenly realized what was going on.

It turns out that this smell comes from the food in front of you?

But what puzzled her was why, after the dish appeared in front of her and the strange smell became stronger, it didn't smell so bad?

Instead, there was a wonderful fresh fragrance, which was obviously a smell that only mushrooms could emit, but it was completely different from any mushrooms she had ever seen.

Thomas laughed out loud when he saw this.

"Look, look! I said it wasn't my foot."

However, although his voice was loud, it was drowned out by the even louder exclamations of the crowd.

"Oh my god, what kind of mushroom is this that has such a wonderful fragrance?"

"I can't even imagine how delicious it would be if this mushroom was made into mushroom sauce and put on baked snails!"

"Is this probably a mushroom that can only be grown in a mysterious place like the East?"

Thomas was a little anxious. "Listen to me, right? This smell is clearly..."

However, no one cared whether he was wearing shoes or not, because the number of mushrooms in the small plate was too small. Even if they were mixed with the green peppers, each person could only have a small bite at most.

It’s not even enough to fill the gaps between your teeth!

Everyone picked up the cutlery that they were most comfortable with and started a new round of food competition with the plates.

Only Thomas was left, "I said I didn't take it off, I really didn't take it off, look at it!"

At this moment, Thomas suddenly remembered a movie that was played on the TV on the plane when he was flying to China.

"I really only ate one bowl of noodles, you see"

The power of dried mushrooms is definitely strong enough. After just a small sip, the guest from France immediately started editing the order email.

For the French people who are born to love all kinds of sauces, this kind of ingredient with rich flavor and extremely fresh fragrance is simply their favorite.

Even after seeing the price of this dried mushroom in the official reply email, the French man still did not hesitate at all and said that he would take as many of the stuff as possible!

And it is the kind that is contracted throughout the year.

Of course, the Ganba mushroom breeding project is also under study. The taste of artificially cultivated Ganba mushrooms may be much worse than that of wild mushrooms, but the price will be relatively much lower. If this project is negotiated, it will definitely be a good thing for mushroom farmers in Yunnan Province.

Some were writing emails, some were sending messages, and some were trying to prove that they had not taken off their shoes. All of them were busy. It was not until the rich aroma of meat penetrated the salty taste of the sea and hit their souls that they looked up again.

String?

The meat skewers on the plate were still sizzling with oil even after being removed from the charcoal fire. Even from a long distance away, one could still see the oil jumping actively from the fat.

The marinated lamb does not need any complicated seasoning. Black pepper can remove the fishy smell and enhance the freshness, while eggs and flour can keep the meat tender. Even if nothing is added, the roasted lamb will still contain a hint of onion flavor when chewing.

But Su Chen still sprinkled a little bit of salt at the last moment.

A large number of lamb skewers were brought to the table. This time no tableware was needed at all. Everyone stood up and faced the skewers on the plates.

The one with quick hands grabbed three or four skewers, while the old lady only got one. She smelled the skewers first.

Well, it has a very authentic mutton aroma, but without the mutton smell and almost no other flavors.

The old lady found the uniquely shaped skewers of meat a little hard to swallow, so she had to cut off all the meat on the skewers with a knife and then eat them slowly with a fork.

Thomas next to him no longer tried to prove whether he was wearing shoes or not. He grabbed the skewer with one hand, stuffed it into his mouth, and stroked it, and half of the skewer of meat remained in his mouth.

"Great, great! This is China's barbecue culture! It would be even better if we had some beer!"

There was wine available at the banquet, including the 25-year-old Qinghua Fenjiu from Shanxi Province and Changyu dry red wine.

The only thing missing was beer.

Although she didn't know what a strange combination of meat skewers and beer was, the old lady still ate the meat skewers silently, and a picture emerged in her mind.

In your hometown

Every evening, I could use such tools to grill skewers in the town square while chatting happily with my family.

What a wonderful night that would be. Especially if you were to use such delicious lamb that does not require any seasoning, you would definitely receive praise from everyone in the family, right?

The old lady silently wrote a purchase email and included this lamb specially used for barbecue as her target ingredient.

The shock brought by the King of Mushrooms from Yunnan Province just now was definitely enough. The only flaw was that the smell of the dried mushroom was of the kind that people who loved it loved it to death, but people who were not used to the smell thought it smelled very strange and might even think someone had taken off their shoes.

On the contrary, it was this big skewer of meat that instantly made the atmosphere in the cafeteria extremely hot, and the audience in the live broadcast room couldn't help but drool.

In the kitchen, Su Chen stretched lazily.

Finally, there is only one Zhejiang dish left.

Logically speaking, the cuisines in the Jiangsu, Zhejiang and Shanghai areas have all evolved to the same end, and Zhejiang cuisine in particular was ranked last, which made the president of Zhejiang Province quite dissatisfied at the time.

Everyone else has eaten their fill, but our food is only served after that?

After much coordination and consideration, this controversial dish was finally served.

Like dried mushrooms, this dish may be very delicious to people who like it, but people who are not used to it will immediately get tired of it after just one bite: Subway Old Man.jpg

When the words "West Lake Vinegar Fish" were typed in the live broadcast room.

The audience, who were shocked by the heated atmosphere of the barbecue in the cafeteria, were completely shocked this time.

"West Lake Vinegar Fish? Don't tell me it's that West Lake Vinegar Fish. It can't really be West Lake Vinegar Fish, right?"

"Brother, can you please look at what you are talking about? How many West Lake Vinegar Fish are there? Isn't it just that one West Lake Vinegar Fish?"

"Fuck, they dare to make West Lake Vinegar Fish. Is this dish ever going to be delicious?"

"I ate this fish once when I was traveling. My god, it smelled so fishy! It was just like mixing purple mud from a ditch with grass carp mucus and stuffing it into my mouth. Both the texture and the taste were rubbish! Why do you recommend this dish? Is there nothing else Hangzhou cuisine can offer?"

"It's cracked. Even Boss Su can't make this dish well. I said so!"

"Awesome! Let me put it this way. Other dishes talk about taste and flavor, but this dish tells you about history. Do you understand? For those who have never eaten it, don't fantasize. You can try to imagine yourself drinking a mouthful of vinegar, then diving into the West Lake and chewing on a raw fish. Yes, that's probably what it's like!"

The comments in the live broadcast room made the chef from the Hangzhou gang, who had been peeking at the screen, look embarrassed. Fortunately, they were watching from behind the screen, otherwise they would have felt really ashamed.

Some people even said that they had eaten it before, and they ate it just to see how bad the dish was!

This is how the sales volume of West Lake Vinegar Fish came about.

Not to mention the audience, even the kitchen helpers had faces full of disgust.

"Boss, this dish is actually unnecessary. I think the guests have almost finished their meals. We have already prepared three or four kinds of fish. This dish is really dispensable."

"Indeed. Whether it's Yellow River carp, squirrel mandarin fish, or steamed Wuchang fish, any of them will beat this thing. There's no need, really no need."

Su Chen also sighed silently.

It is not necessary, but sometimes, it is necessary.

"We will do our best, and let the diners judge how the dishes are."

Su Chen took out three grass carps from a uniquely shaped bamboo cage, which was originally immersed in a fish tank.

"What is this for? Why is it wrapped in three layers inside and outside?" Liu Abao asked.

Su Chen skillfully handled the three fish in an instant. "I caught these fish three days ago. I put them in a cage and threw them into the fish tank. I starved them for another three days."

Liu Abao:? ? ?

Hungry fish, what's this?

Don’t I, a grass carp, deserve to be full before I die?

"If you starve the fish for a few days, it can remove some of the earthy smell of the fish meat, and it can also make the fish meat firmer. Just be careful not to starve it to death."

The next step is the much-anticipated knife-changing phase.

Unlike most other cuts, this time Su Chen placed the fish on the chopping board with its back facing outward and its belly facing inward. He held the fish's head with one hand and used the other hand to cut into the fish's tail, moving the knife along the spine until he stopped at the fish's lower jaw.

Then stand the fish upright with its head facing downwards and its back facing inwards. Use the blade of the knife to split the fish head in half along the edge of the lower jaw, and the fish body will be divided into two halves.

One side has a spine and the other side doesn't.

Continue to slice the side with the spine diagonally with a knife, making a cut every one inch or so, with the blade slanting towards the head until the fish is cut at the lumbar fin, thus cutting the fish into two parts.

Prepare a pot of boiling water. Put the front half of the fish in first, then cover it with the back half without the spine, and continue to cover them side by side, with the fish heads aligned and the skin facing up.

After placing the whole fish, look down.

The water surface did not cover the fish's head, and its two pectoral fins were raised, giving the illusion that the fish was still alive.

At this time, cover the pot. Soon, the water that has cooled down due to the addition of fish will start to boil again.

Lift the lid of the pot, skim off the foam on the surface of the water, and continue to boil over high heat.

After cooking for about three or four minutes, Su Chen poured out the soup in the pot, leaving about five taels of soup.

Soy sauce, wine, and minced ginger were just put into the pot, then the fish was taken out and placed on a plate.

Then continue to add sugar, minced ginger, wet starch, and vinegar into the pot and stir evenly. A thick sauce will form under low heat. Use a spoon to scoop the sauce and pour it evenly on the fish body.

"Ordinary fish are steamed and then dipped in sauce, but West Lake vinegar fish is blanched and then dipped in sauce."

"Most chefs only know how to do it, but they don't know why. If they can figure out the reason, the dish should be..."

Su Chen looked at his work and said uncertainly.

“It shouldn’t be too bad, right?”

After all, it is an A-grade fish dish.