Food customizer.

Su Chen first cooked it as he had done on the train, except that he strictly controlled the time when the diced chicken was cooked again.

5 seconds, no more, no less, then loading starts.

[Sauce-fried Chicken: Grade A rating]

No surprise, the operation according to the famous recipe can only reach the A-level standard, which further proves that Su Chen has a good grasp of certain positioning of the system.

Class A is a level that can sustain a time-honored brand for hundreds of years. It is also the ceiling for ordinary people to cook delicious food.

If every dish in a restaurant can guarantee to reach A grade, the business will definitely be very good.

But in fact, ordinary restaurant dishes can only reach B grade, which is just a little delicious.

Even a state banquet master of Hubei cuisine like Lu Yongliang can only master a few S-level dishes, and most of the time they are only A-level.

This time, Su Chen did not rush to cook it again, but began to look at the dish carefully.

"I also said that there was something wrong with what Wang Peixin did, and there was something wrong with what I did myself."

On that flawless white plate, you can clearly see the sauce left on the surface of the diced chicken sticking to the bottom of the plate.

The famous recipe says: There is oil on the bottom of the plate without leaving any sauce.

If the plate is stained with sauce, it means that the sauce was not thick enough when frying.

This will also result in insufficient sauce coating the surface of the chicken!

Su Chen tried making it again, this time being extra careful when frying the sauce.

"Why do I feel like the ones with full proficiency level are not so awesome now?"

When the second portion of sauce-fried diced chicken was ready, Su Chen leaned over to take a look. This time, there was really no sauce on the plate, but after taking a bite, he could notice that the layer of sauce on the surface of the diced chicken was slightly sour. hard!

“Going too far”

While repeatedly producing, Su Chen also began to observe panel data that he usually didn't pay much attention to.

Because since upgrading to level 3, the experience value has become an outrageous one hundred thousand!

Except for Ling Shuyu, an experience baby, the delicious experience points of other people are almost negligible.

Level: 3 (29778/100000)

技能：炒（满级）、蒸（满级）、炖（22/100）、烧（39/100）、熬（2/100）、炮（21/100）

Because I rarely cook Shandong cuisine, [Pao]’s cooking techniques have hardly improved.

"So... do we need to improve our proficiency before we can quickly master the speed of explosions?"

In cooking techniques, [Cannon] is the same as [Explosion].

Su Chen simply disposed of all the ingredients.

Then add the yellow sauce to the wok and stir-fry until dry, then add cooking wine, ginger juice, and sugar and stir-fry until it becomes a paste.

With a full level of speculation, Su Chen believed that there would be absolutely no problems with this step.

"Then the problem is"

burst!

The last five seconds, just five seconds, are cooked using the popping method commonly used in Shandong cuisine.

Su Chen put down his tools and began to think carefully.

Sometimes, thinking is more important than practicing aimlessly.

The so-called bursting is the technique of using a small oil pan to heat the oil over a high heat, and then operate the ingredients quickly after putting them in the pan. It only takes a few tossing and turning to get it out of the pan.

The key to this process is the heat. A moderate heat can make the dishes light and colorful, crispy, tender and refreshing.

"The key to frying is speed and moderate heat. If it's too high, the sauce will be mushy, and if it's too low, the sauce won't be thick enough to contain the ingredients."

"That's what it means."

Su Chen stir-fried another portion of the sauce, and immediately poured the diced chicken into it. He turned the pot with his left hand and controlled the heat with his right hand, seeking slight progress in the constant changes.

"It's big."

“Too small again”

"Why can't I do it for five seconds? It's so big!"

As Su Chen continued to repeat these five seconds of action, the proficiency of [Cannon] was also increasing at a speed visible to the naked eye. I don't know how much time passed until Su Chen felt a little tired.

Every time I feel tired, I have been in the practice room for at least 16 hours.

Do it every 5 seconds. From the time Su Chen came in until now, just the moment when he learned to explode, he would repeat it at least a thousand times every hour!

In other words, Su Chen has practiced five-second explosions nearly ten thousand times in the practice room!

"Even if Wang Peixin makes the fried chicken with soy sauce tens of thousands of times, it would probably take more than ten years!"

"I just learned in a different way!"

When the system panel showed [Exploded] full proficiency, Su Chen held the cutting board with both hands and said, "One last time!"

Follow the recipe step by step and do every step very carefully. When it comes to the last step, you have practiced it tens of thousands of times before, plus you have full proficiency [explosion].

Su Chen took a deep breath.

"The so-called explosion is not controlled at a certain temperature."

"The temperature of the sauce is higher at the beginning, so the heat should be controlled at a high flame. At the last second, when the sauce starts to thicken and the temperature drops, use a strong flame."

Just five seconds.

Su Chen's right hand changed the heat at least three times by controlling the valve!

"The purpose is to thicken the sauce while keeping the sauce at a balanced temperature."

"It's like this when it's fried with sauce, it's like this when it's fried with onions, it's fried with salt, and it's like this when it's fried in soup. All methods share the same origin, and if you understand one method, you can understand all others."

At this time, Su Chen actually felt like he had realized something!

This feeling is amazing, I can only understand it but cannot express it in words!

When a new portion of fried chicken with soy sauce appeared on the plate, Su Chen confidently waited for evaluation.

This time, the oil on the plate really flowed without leaving any sauce. Even after Su Chen used chopsticks to remove all the diced chicken, there was still only a thin layer of lard on the bottom plate, with no trace of sauce color visible.

[Sauce-fried Chicken: Rated S! ! ! 】

Hey!

Su Chen staggered back a few steps.

Overdone, overdone, this practice was really overdone.

Another problem now is that Su Chen in the practice room uses chicken breasts that have been soaked in cold water for one hour to make them directly.

But the chef of Cuihua Building does not have this condition.

You can't just throw a piece of chicken breast in and ask everyone to wait for an hour before starting to cook.

"Then it's going to have to be tricky."

Su Chen resisted the tingling sensation in his brain, boiled water again, and summoned a piece of freshly cleaned chicken breast.

Cooking with full proficiency has no pressure on temperature control, but what Su Chen has to do now is...

How can I keep the water at a temperature that will barely cook the chicken, but not undercook it?

This critical value is very important!

Su Chen used to sneer at such mysterious and mysterious things.

I even watched a program about low-temperature steak making and thought it was a lie.

Later, after I became an anchor and had more exposure, I realized that this thing really existed.

Take steak as an example. Between 55 and 60 degrees, the steak can reach 5 degrees of maturity. Once it exceeds 60 degrees, the myoglobin and pigment in the beef begin to denature, turning from deep red to charming pink!