Food customizer.

After working hard all afternoon (actually only half an hour), Su Chen quickly took a bowl of noodles and slipped back into the office.

"It's so hard to make money!"

After eating the first wave, the group of people came again. Although more than people were opened at noon, Su Chen was not happy at all.

After studying for more than hours in the gourmet training room, a simple steamed Wuchang fish still stayed at the A level.

A level is Su Chen's guaranteed level for this banquet, but the first dish he learned couldn't reach S level, which was really uncomfortable.

Take a short lunch break.

Su Chen opened his eyes and went straight into the practice room without even bothering to get up.

"Get a Wuchang fish and copy the ingredients!"

Fresh Wuchang fish appeared in the fish tank, along with various ingredients that Su Chen had used before, all of which had been processed.

Half a catty of cooked ham, one tael of soaked shiitake mushrooms, and one tael of clean winter bamboo shoots, cut into thin slices.

Su Chen threw the lively fish on the chopping board.

Fifteen seconds!

With the badge bonus and Su Chen practicing thousands of times, he could kill the live fish in just fifteen seconds.

Follow recipe directions.

First sprinkle the fish body with refined salt, place mushroom slices and ham slices at intervals on the fish body, and carefully set the thin slices of winter bamboo shoots cut into cypress leaves on both sides of the fish.

Onion knots, ginger cubes, and Shaoxing wine are all added.

After boiling the water over a strong fire, the whole fish is placed in a steamer and started to steam.

"If it weren't for Zhan who has full proficiency, it would be really difficult to control the time."

After practicing for a whole day, Su Chen discovered that different sizes of fish require different steaming times. Wuchang fish weighing about two kilograms can only be steamed for fifteen minutes at most.

Once you have full proficiency, you will be able to control your time like a duck in water.

After a while, Su Chen took out the steamed fish and picked out all the onion knots and ginger pieces on the plate.

"Is this the problem?"

Su Chen has always been a little confused.

According to Su Chen's previous understanding, wouldn't it be enough to just pour the steamed fish soy sauce on the fish after it is steamed and then eat it?

But the recipe is different. The sauce that is poured on it is not the finished seasoning bought from the market, but needs to be re-fried.

Put the wok on high heat, add a small piece of snow-white lard to heat, then pour in the soup from the steamed fish, and finally add the boiled chicken stock and bring to a boil.

In this operation, lard, fish soup, and chicken soup are mixed together, creating a magical flavor.

"Just this soup, it would be delicious even if you make a shoehorn!"

Since the smell could be smelled in the practice room, Su Chen's awareness of various production procedures has become more obvious.

Wait until the soup in the pot boils, add a small amount of MSG and chicken oil and start the pot.

Pour the soup over the fish with one hand and sprinkle some pepper evenly with the other hand.

"Have a taste first!"

Su Chen aimed his chopsticks at the belly of the fish and picked out a piece. The meat here was full of fat, plump and tender. You didn't need to bite much at all, it melted in your mouth with just a sip.

Only a faint fresh fragrance is left.

[Steamed Wuchang Fish: Grade A]

"why?"

Su Chen stood in front of the chopping board, lost in thought.

Needless to say, this steamed Wuchang fish is the best he has made after practicing for so long. Although the rating is not up, the taste will not lie.

The butchering time is short, the steaming time is accurately controlled, and the amount of seasoning is never too much or too little.

And according to Su Chen's own standards, this fish tastes absolutely the best he has ever eaten!

It's still Class A?

What exactly went wrong.

While Su Chen was thinking, he subconsciously picked up the fish between his teeth.

Fortunately, there is no need to eat in the practice room, otherwise I would become a fat man if I learned a dish.

After finishing one side, Su Chen turned the fish over.

Have another bite.

"Ok?"

The first bite after the fish was turned over, Su Chen suddenly tasted something not quite right.

Not sure, he took another bite.

“The fish on top is tender and plump, but what about the fish on the bottom?”

Although this feeling was not obvious, Su Chen could still taste something wrong. He only tasted one bite at a time when making a fish dish before, but he really didn't eat the bottom piece.

“There’s no difference in taste, after all.”

The different feeling was very subtle and fleeting. Su Chen repeatedly picked up the fish and put it in his mouth, savoring it carefully every time.

But every time I can clearly feel something different, but I can't put it in words.

"Tsk! It's so uncomfortable to feel like you already know what's different but can't grasp it!"

Su Chen put down his chopsticks angrily and stared at the plate of fish.

A whole fish has been eaten and all the bones are left, soaking in the soup on the plate.

"Soaking?" Su Chen looked at the plate of soup and suddenly felt enlightened, "Yes, just soaking!"

And that difference is not a difference in taste, nor a difference in taste.

Flavor!

After thinking for a moment, Su Chen thought of a word that was very suitable to describe that difference, which was flavor!

"Is it because?"

Thinking of this, Su Chen immediately summoned two more live fish!

"If that's the reason, then during the process of steaming the fish, try to minimize the contact area between the fish and the plate!"

After slaughtering in the same way, this time the mushroom slices and ham slices were not placed directly.

Su Chen tried to cut one side of the fish into a flower knife using the knife method, and cut the other side along the waist, and then slashed along the bones to both sides!

Spread the cut fish from the middle to both sides and put it back on the plate. With this arrangement, the fish that was originally lying on the plate seems to stand up!

The fish meat on the top that has been transformed into a flower knife also blooms because the fish body bows back to the middle. At first glance, it feels like a peacock spreading its tail!

"try again!"

After changing the knife, the two plates of fish are steamed separately for 3 minutes.

When the first fish was cooked, Su Chen quickly made a portion of soup using the soup released from the steamed fish.

When the time for the second portion of steamed fish is up, pour out the soup and pour the cooked soup on top.

"This is really the last time, if all else fails."

Su Chen gritted his teeth and closed his eyes. If this didn't work, he would really give up!

No tasting, just handed over to the system.

Taking a deep breath nervously, Su Chen slowly opened his eyes.

[Steamed Wuchang fish: S grade]

"Nah!" Su Chen couldn't help shouting, "I want to try to see how big the difference is between this S-level and A-level!!!"

This time, the chopsticks went straight to the lower part of the fish, which was still the most delicious part.

In the mouth, the familiar tender and smooth feeling spreads on the tip of the tongue, and the rich deliciousness brought by the special soup stock makes the mouth salivate continuously.

Before the unparalleled taste can be savored, the delicious taste of the fish itself follows closely.

"I see!"

Su Chen swallowed. This S-level Wuchang fish was actually not much more delicious than the A-level Wuchang fish he made last time.

But it is that little difference that can elevate the level of a dish.

"So, when steaming fish, the fish will release the soup. In the last few minutes, the part next to the plate will not only be steamed, but also a bit boiled."

"Steaming can preserve the original flavor of the fish to the maximum extent, while boiling will blend the flavor of the fish into the soup."

“So that little bit of flavor is missing.”

It’s not the texture, it’s not the taste, it’s just a flavor that’s hard to describe in words and unique to fish!

Thinking of this, Su Chen couldn't help but laugh.

The ultimate deliciousness may be like this, looking for the slightest possibility to go further through constant trial and error.

The first dish is finished!

With this first success, Su Chen is even more confident!