Food customizer.

【My whole life, I have been walking on thin ice. 】

Zhang Li returned to her work station, rubbed her flat belly and posted a message on WeChat Moments. Her aggrieved look was like that of a child who has lost his beloved toy.

Damn it!

what is this!

In the office, Su Chen waited quietly. It was not clear whether Fang Chang had eaten or not. But when the cell phone rang a reminder to collect 88 yuan, Su Chen's mind fell on the system panel.

【Congratulations! 】

"Really!"

"If this is the case, wouldn't it be possible for bugs to occur in the future?"

Su Chen didn't think much about it, and felt that it was unrealistic. This was a forced sale. It was okay to do it occasionally, but it was not appropriate to do it every day.

[Congratulations on completing the main mission ‘Everything is Comprehensive’ and receiving the active skill reward: White Jade Hand]

Badges have a passive effect and only have an effect when worn. Only after experiencing the bonus can you know how great it is.

The existence that can sweep through the temple fair traps and throw darts!

After experiencing it, you will know that the most severe rewards in the system should be this type of skills and effects. These things are completely beyond reality and are BUG-level things!

Su Chen looked at the text introduction that appeared on the system with hot eyes.

[White Jade Hands: Shaped like white jade, your hands can withstand high and low temperatures, are not afraid of knives, and can increase the perception of your hands when activating skills. 】

[Skill duration: 1 hour, cooling time: reset at 0 o'clock every day, can be used once a day]

Everything else can be understood. In other words, now Su Chen's left and right hands are not afraid of burns, frostbite, and cuts!

If you often walk along the river, your shoes won’t get wet. This skill is an added layer of protection.

But I really don’t understand that perception ability, and it can only be used once a day, and each time can only last for 1 hour.

This is a bit uncomfortable.

If all the ingredients are prepared, you can cook a lot of dishes in one hour, but if you include the preparation of the ingredients, you can't cook many dishes in this time.

Anyway, something is better than nothing.

After acquiring the skills, Su Chen temporarily put aside entering keywords to start the main mission, and decisively settled down to enter the food practice room.

With a thought, he set a timer in the air above his head.

16 hours, each practice lasts up to 16 hours!

"I've made oily pork first, and the level of this dish can only reach A at most. It's almost impossible to improve it again."

This dish can be said to be just as its name suggests, but the key point lies in the word "pass"!

Over-oiling does not mean frying or cooking in oil, but to keep the oil temperature in a subtle state, and the temperature of the oil is transmitted to the inside of the meat to mature it.

If the oil temperature is high, the meat will become charred on the outside and tender on the inside, giving it a feeling of pork cutlets from Northeast China.

If the oil temperature is too low, the sauce will slip and the meat will deform.

Ordinary restaurants rarely pay attention to these things, so many people will find that the same restaurant has the same chef, but the oily meat tastes different every time they go there. This is the problem of the chef, who cannot control the heat.

The first is the processing of the tenderloin.

"Good over-fat meat should be easy to chew, tender and tasty, so all fascia and fat must be removed from the meat."

Su Chen's knife skills are still not very good, and he moves a little slowly when doing this step.

After all, it is a long-term work, and as long as you can see progress, it is good!

Cut the processed tenderloin into rectangular slices, add eggs, salt, cooking wine and egg white, grab some cornstarch and pour some oil into it, stir evenly, cover with plastic wrap and marinate in the refrigerator.

This step is not only to remove the fishy smell, but also to make the meat more tender.

The function of fungus is to increase the taste and enrich the color, so remove the stems and cut them into small pieces, wash them and then use clean water.

The ginger should be cut into rice grains, and the green onion should be cut into the size of soybeans. Some restaurants like to cut the green onion into long sections, which makes it look like the meat is fried with green onions, completely losing the flavor of the dish itself.

After the meat was marinated, Su Chen archived all the ingredients.

"Let's have two pots at the same time."

Su Chen has a doubt here. According to his understanding of food, meat dishes made from pure lean meat like this tend to use animal oil during the cooking process. The lean meat itself will lose the aroma of the oil. If it is cooked again, If you use vegetable oil, there will be no meaty aroma.

But in reality, most restaurants still use vegetable oil, so that some restaurants use chicken breast instead of tenderloin.

Add lard and vegetable oil to the two pots respectively. When the oil temperature rises to about degrees, Su Chen puts the meat slices into the two pots respectively.

After a little shaping, quickly spread it with chopsticks.

The thin slices of meat don't take a long time, it only takes about ten seconds to take them out and drain them.

It can be clearly seen that the part of the meat slices that uses lard looks more shiny, and the meat aroma emanating from it is stronger.

"There's nothing more to say about the rest. It's such a simple and pure delicacy." Su Chen raised the corners of his mouth unconsciously.

A bowl of gravy was prepared using chicken broth, rice wine, MSG and soy sauce wet starch.

Leave a base of oil in the pot, which is also lard and vegetable oil.

The full level [Sauteing] made this last step as easy as Su Chen wanted to do. Even when Su Chen tried to open the bow left and right to operate two pots at the same time, he felt that there was not much pressure.

After sautéing the onions, ginger, and garlic, quickly return the meat slices and fungus to the pan. This time, turn up the heat and start stir-frying!

While stir-frying, add two drops of mature vinegar to remove the fishy smell and increase the aroma!

"Phew! Pour in the gravy and you're done!"

While stir-frying at the end, Su Chen also felt a little enlightened.

The meat slices in this dish are about six-mature when they are fried in oil. When stir-frying, the remaining maturity is made up. The gravy is the simplest salty flavor.

"Then why is it so delicious?"

Looking at the old man on the side, Su Chen thought for a while and decided to do it again!

The first time was when frying the meat to remove the fishy smell and add flavor.

The second time, pour the vinegar directly on the edge of the pot!

Under the fierce fire, the vinegar liquid evaporated immediately as soon as it was poured on it, barely flowing on the dishes, but the rich vinegar aroma was integrated into the dishes!

After drizzling a little oil, take it out of the pan!

Pour the contents of the two pots onto the plates respectively.

Just the right amount of gravy and oil make the whole dish shine. Black fungus fragments are dotted between the sauce-colored meat slices. There are no extra side dishes, it is a pure meat dish!

"Have a taste first!"

Su Chen tasted the two dishes respectively. The taste was almost exactly the same. The tenderloin slices were tender and smooth in the mouth. It was obviously lean meat, but it tasted more tender than the lean meat itself!

That’s the beauty of marinating and oiling.

It has a very simple salty taste, which keeps the taste balanced and consistent from the moment you enter it to the moment you swallow it. Even the taste is slightly salty.

What surprised Su Chen the most was the two introductions of vinegar.