Food customizer.

At this time, the kitchen became Su Chen's stage alone.

Put lard in the wok, remove the stems and cut the mushrooms into two halves, remove the stems and steam the scallops over high heat into the wok, and start stir-frying like crazy!

With full proficiency in [Sauteing], Su Chen was able to do this step very easily. He held the handle of the pot in his left hand and put it down from time to time while the large spoon in his right hand rotated back and forth.

The mushrooms and scallops are constantly making crackling sounds as they are stir-fried. This scene is actually quite pleasing to the eye!

"How old is your boss?" Lu Yongliang asked, turning his head.

He didn't know that Ling Shuyu and Su Chen were two companies. He only thought that Su Chen was the boss here and Ling Shuyu was an employee here.

"About twenty-six years old? Maybe twenty-four." Ling Shuyu couldn't figure out how old Su Chen was.

For a person whose WeChat address is [Andorra], it is quite difficult to find clues from his social account.

"At this age." Lu Yongliang held his chin with one hand.

He wouldn't be surprised if Su Chen kept flipping the pot and stir-frying. Many chef schools taught this. Of course, flipping the pot was also a very practical skill.

But Su Chen didn't.

The process of stir-frying is entirely based on the use of the large spoon in the right hand, while the left hand is holding the pot handle up and down, which is controlling the distance between the pot and the fire, in order to achieve the purpose of heating up and cooling down!

This is interesting

After the ingredients were stir-fried for a minute, Su Chen added the steaming juice from the previously steamed scallops and chicken broth. After boiling, he added MSG, white sugar, refined salt, soy sauce, and green onions in sequence.

After simmering for two minutes, a small spoonful of wet starch is used to thicken the meat, then half a spoonful of lard is poured on it and the dish is put on the plate.

The dishes here had just been loaded, and Su Chen turned to another stove.

"Good guy!" Lu Yongliang was troubled by this operation, "No wonder Boss Su didn't want me to intervene just now!"

One dish has just been put on the plate, and the other side starts to cook immediately!

There is almost no pause!

Heat the sesame oil and sauté the minced ginger slightly until fragrant. Pour the cooked bacon into the pot and stir-fry for a minute before serving.

Then add beetroot, add refined salt and stir-fry for two minutes. Return the bacon to the pot and stir-fry for one minute.

It can be said that this dish has no technical content at all just by looking at it!

In fact, there is really no technical content.

But Lu Yongliang, who was still watching, kept nodding, "Red cabbage sprouts are only available around the Spring Festival. Now that technology has developed, you can buy them at any time. This dish itself has a local flavor and is considered a seasonal dish."

"Seasonal dishes?" Ling Shuyu said subconsciously.

"It's like the three fresh dishes from Northeast China, dishes that follow the seasons."

Shang Mingke also nodded slightly, "It's delicious just stir-fried, but it has to be fried with lard."

This dish only took four or five minutes in total. Su Chen turned back to the other stove and took out the fried crispy balls that he had just started and put them on the plate.

The vacated stove was immediately filled with a wok.

"Boss Su." Lu Yongliang held his forehead and smiled, "One person can be as good as a kitchen team in a hotel!"

Then he turned around and asked, "Does he usually do this?"

Ling Shuyu said calmly, "I usually cook some simple meals, and there will be many employees to help with the ingredients. He is only responsible for some key links."

"That's okay!" Lu Yongliang said, "It would be bad if such a good seedling is wasted on such nonsense."

While he was talking, the lard in the wok was already heating up.

Shred chicken, pork tenderloin, and pork belly while frying and spread with a spoon.

After about two minutes, pour out the oil in the pot and leave some oil, simmer the green onions and ginger until fragrant, return three shreds to the pot, then add shredded ham, shredded mushrooms, and shredded orchid slices and stir-fry for two minutes, then stir-fry three shreds at a time and it is ready. .

Su Chen wiped the sweat from his forehead and looked up at the other ingredients on the table. There were two dishes left!

"Okay, Boss Su, let's do this." Lu Yongliang stepped forward and said.

"How can that be done? We still have a few dishes to cook." Su Chen pointed to the ingredients.

There is still a sweet-scented osmanthus sweet potato pancake and honey-glazed sweet lotus root left to make.

"It's really okay. We can't finish eating even if we make so much." Lu Yongliang shook his head, "Originally, we didn't plan to eat. I also saw your video and was a little curious. Then I got itchy. It's up to me."

"Ah" This was the first time Su Chen saw someone taking the blame for himself.

"Because I interfered in your kitchen randomly, I figured it out. If it weren't for me, all these dishes would have been finished long ago."

That’s what it meant.

This is quite true.

According to Su Chen's thinking, the sweet lotus roots have just been steamed at this time and can be used to cook the juice, but the lotus roots haven't been put into the steamer yet.

"So, that's it. It doesn't matter if you miss two dishes, as long as you don't miss that one." Lu Yongliang pointed at the fish tank.

It is obvious that he is very obsessed with this steamed Wuchang fish.

Shang Mingke also nodded. Eating Hubei food but not Wuchang fish is like going to a mountain city and not eating hot pot.

"Okay, everyone, hurry up and take your seats." Su Chen picked up the plates in front of him. Ling Shuyu was helpful this time, also holding two plates.

The four of them returned to the canteen.

In just ten minutes, six stir-fried dishes were placed on the table.

The round table that had just been completely eaten became fragrant again.

Serving food is also a technical job. It is easy to finish each dish in an instant. If you serve many dishes at one time, you will eat much less.

Looking at so many dishes, Shang Mingke stretched out his arms and first pointed his chopsticks at the sea cucumber made by Lu Yongliang.

Similarly, Su Chen also targeted this dish.

The sea cucumber on the plate is brownish white, accompanied by red diced ham, green scallions, and light yellow magnolia slices. The color is harmonious. The visual effect can be said to have reached the pinnacle of the dish!

Su Chen chose a piece of wonton.

The wontons, which are wrapped in meat and shrimp and then deep-fried, have a distinct umami flavor in your mouth, and the skin is very crunchy when you bite into it.

After savoring a wonton and a sea cucumber, Su Chen's sensitive taste buds immediately tasted something.

'The old gentleman didn't add chicken skin slices when he made this dish.'

'So the taste is not as fresh as the one I made, but it will taste more fragrant.'

The flavor is subtle yet magical, a light and elegant feeling.

‘Chicken skin slices are full of fat, which not only improves the freshness but also makes the already oily dishes more oily. However, adding chicken skin or not does not affect the evaluation level of the dish.’

This dish has always been rated A in the practice room.

Su Chen silently kept this point in mind and prepared to try it several times when he was not busy.

On the other side, the first dish Lu Yongliang tried was the scallops and mushrooms.

“The scallops are tender and glutinous, the mushrooms are crispy, soft and mellow, salty and delicious, not bad!”

Likewise, this dish is also a grade A dish.

Skipping this dish, I picked up another chopstick and shredded it.