Food customizer.

When it comes to traveling at public expense, the employees get excited.

They all came back less than three hours after leaving the company, all carrying suitcases. Of course, Bai Xiaobo was an exception.

He only carried a school bag, which contained a charger, a bottle of water, and a change of personal clothes and toiletries.

Holding a book in his hand, Su Chen looked at it curiously, "Love in the time of cholera?"

Xiaobai nodded seriously, "The meaning of the journey is to study."

Su Chen thought for a while and felt that this behavior was not quite right, "Speak like a human being."

"Hehe." Xiaobai scratched his head, "Reading on the road is easy to attract girls. There are quite a few college students on the bus from Jingzhou to Beijing."

In the disdainful eyes of all the girls, Su Chen patted Xiaobai on the shoulder and said, "You healed so quickly."

Su Chen didn't have much to pack, so he simply brought a few clothes and set off.

The high-speed train left at two o'clock in the afternoon. Before leaving, Su Chen cooked a pot of tea eggs, about twenty of them.

"I remember taking the train with my parents when I was little. My parents always loved to bring eggs to eat, haha."

"Boss, my mother always loved to bring steamed buns and pickled mustard when I was a kid!" Liu Shengnan also had similar memories.

He Shuting said, "I never took a train when I was a child."

This journey is not too far, only three hours in total.

Even if you bring too much, you won’t be able to eat it all.

The group of people packed up the eggs, called a commercial vehicle and set off towards the high-speed rail station.

Su Chen was still a little embarrassed when he got on the bus. Why did Liu Shengnan book a business seat for himself while everyone else was in second-class seats? It makes you not friendly to the people at all!

However, the employees didn't seem to have any objections to this, so Su Chen estimated the time.

For a three-hour trip, you can go to the food training room to study for eight hours and then take a nap, which will be very comfortable.

Come to the food practice room.

Su Chen chose a dish from the famous menu. It was a must-try on his trip and the only time-honored restaurant he would go to - Cuihualou.

The tastes of Shandong cuisine and Jingzhou cuisine are relatively close to each other. In the future, the development direction of delicious food will definitely be based on stir-fried, steamed, fried and stewed cooking methods, so Shandong cuisine is an indispensable part.

There are also some brief introductions to Cuihualou in the famous recipes.

It is said that when it opened in 40, it mainly prepared various banquets. The dishes were famous for their exquisite appearance and fresh taste. Qu Yougong, the chef of Cuihua Building at that time, visited Sulian in 53 and hosted the Xiaguo Agricultural Exhibition. Chinese restaurant cooking.

So when it comes to heritage, this store definitely has it.

But more than eighty years have passed, and it’s unclear how the store is doing now.

Because the recipe only records the top ten famous dishes in Cuihua Building in the 50s.

After a brief look, Su Chen chose a rather simple dish from the ten dishes - fried chicken with soy sauce.

This is definitely a dish that tests the chef's basic skills. The fact that it was later transformed into Kung Pao Chicken and entered the royal cuisine of the capital is enough to show how delicious this dish will be if it is done well.

Not much nonsense.

Su Chen directly summoned five taels of chicken breasts and two eggs in the practice room.

You only need these two raw materials to make this dish, the rest is just seasoning.

According to the instructions in the recipe, Su Chen's movements were a little slow. After all, this was his first time making it.

"There is something in it." Su Chen first patted the chicken breast with the back of a knife, and then began to remove the tendons and membrane.

This action is particularly emphasized in the recipe.

Cut the chicken breast into / cubes, stir well with egg white and wet dough mixed with water and set aside.

Add lard to the wok, heat it over high heat until it starts to bubble, immediately add the diced chicken into it, and then use chopsticks to stir the diced chicken into pieces.

"This is a very common practice."

Su Chen was also constantly thinking during the production process.

This is just an attempt, it doesn't matter how you do it.

After the ingredients are deep-fried and cooked, season them with the fried sauce. If you use the "explosion" technique well, this kind of dish will generally not be unpalatable.

Remove the fried chicken cubes to control the oil, and then add an appropriate amount of lard to the pot.

"How many housewives have died making sauce?"

Before the lard heats up, add the yellow sauce to it. The full level of frying makes this step easy to do.

Many people fail to make this dish, mostly because the sauce is burnt.

Fry until the water in the yellow sauce is dry, then add a spoonful of sugar. After melting, add cooking wine, ginger juice, and sugar color until it becomes a paste.

Then immediately return the diced chicken to the pot and stir-fry it evenly. This step only takes five seconds!

Su Chen's hand movement slowed down a beat, and at least six or seven seconds had passed when the mixture was evenly mixed. He poured a spoonful of lard on it and started to put it on the plate.

"Good guy!"

Looking at a plate of diced chicken that was oily, shiny and old red, Su Chen licked his lips.

“The recipes of time-honored restaurants have a sense of simplicity, both in terms of ingredients and ingredients.”

"No wonder. Seventy or eighty years ago, MSG and chicken essence were used. Haha."

"I just don't know how it tastes."

Su Chen habitually moved his hands away from his hands, and glowing words appeared above the practice room.

[Sauce-fried Chicken: Grade A rating]

Ho!

Seeing that this evaluation was true, Su Chen was a little surprised. Could it be an A-level dish just by cooking it casually?

Is this reasonable?

If I practice more or make some improvements during the production process, wouldn't it be possible to eat it every minute without making a sound?

Is this the power of recipes?

Su Chen came out of the gourmet training room, still quite shocked.

It's obviously nothing special, but it tastes delicious when it's made. This feeling is so strange.

While thinking wildly, he gradually fell asleep.

After some time, Su Chen was gently tapped by a hand and woke up.

"Sir, sir! Are these passengers in Car No. 9 traveling with you?"

Turning his head in a daze, Su Chen only saw a mobile phone in the conductor's hand, and the photo on it was of Liu Shengnan and his group of five.

In the photo, these five people are standing in their seats, all with extremely fierce expressions!

Especially Liu Abao, whose normally naive face turned red, as if he was arguing with someone about something.

"Yes, what's wrong?"

"That's right, sir." The conductor was very polite. "They had a dispute with a passenger. One of the passengers said that you are their tour leader. If you have anything to say, let us come to you and tell you. You see."

"Dispute? What's going on?" Su Chen stood up as he spoke.

I thought to myself that these people were too troublesome. They could start an argument with someone even while sitting in a car. Isn’t this a cause for trouble?

He stood up and walked toward Car No. 9. The conductor trotted behind him, "It seems that a passenger took your friend's things, but this passenger has already submitted a compensation statement. Your friends are not willing to reconciliation."