Food customizer.

When Su Chen put the dried tofu on the chopping board and held a knife on the back of one hand and the other, the smart people had already taken several steps back, while the uninformed people were still standing there stupidly.

Bang bang bang!

Su Chen raised the knife and dropped it so fast that he could occasionally see an afterimage!

He Shuting, who was in charge of the video recording, was so frightened that she took a few steps back.

"Don't record this."

It's not that Su Chen is afraid that others will think he is a monster, but that this sword technique is too wild and does not really match his handsome appearance.

The cut shreds are soaked three times in boiling water to remove the raw bean smell, which southerners call the swill smell.

There is nothing wrong with this step, almost every Huaiyang cuisine chef does it this way.

But this next step.

Add a pound of chicken stock to the pot, add shredded chicken, chicken skin cut into rhombuses, thinly sliced ​​gizzard liver, and bamboo shoot slices, also called bamboo shoot slices.

Then add the shrimp, lard, and soaked dried shreds to the pot.

When this pot of ingredients was put in, even Abao was shocked, "Why do you use gizzard liver for this dried silk?"

Gizzard liver refers to the stomach of poultry. Generally speaking, duck stomach is more commonly used in cooking. In order to buy this thing, Zhan Yang waited at the slaughterhouse of Brother Fang Chang's house to wait for a duck to be killed.

"It's hard to say. You'll know once you taste it."

Su Chen didn't know how to explain it. It's true that many Huaiyang restaurants don't add this side dish very much now, but they do. Gizzard liver is a matter of taste.

After adding these things, turn on the fire!

The reason why it is called big boiled dry silk is that it needs to be boiled over high heat until the dry silk is soft, so that the flavor of the soup can penetrate.

After simmering for fifteen minutes, the soup begins to thicken.

When Su Chen picked up a few more side dishes, Abao was stunned.

"Boss, are you mistaken? Are you adding this kind of thing to it? As far as I know, the dish of boiled dry shreds is mainly delicious, so this thing is..."

That's right, what Su Chen was holding was just a few pieces of waist flower!

Pork loin flowers!

Anyone who has eaten this stuff knows the smell.

That taste is completely incompatible with such a delicious dish!

Su Chen sighed, "It's hard to say. I can only say that after the white fascia is removed, the odor of the waist flower will be almost gone."

After Su Chen put the kidney flower into it and added a few drops of soy sauce, Abao was completely stunned.

Mainly because I make this dish in Huaiyang Restaurant. Just adding the soy sauce will probably kill the chef with a hammer, right?

After finishing this, Su Chen covered the pot, turned to medium heat and simmered for about 2 minutes before starting to arrange the dishes.

Shrimp and pea shoots are placed on the dried silk, and finally covered with shredded ham. At first glance, it shows three colors of red, yellow and white, which is neat and beautiful.

The chicken soup soaked in dried shreds is light yellow, not transparent, but a very thick light yellow.

“Bring out the food”

Liu Abao was stunned, "Let others come out, I'm afraid of getting beaten!"

Sister Shengnan was fearless, "I'll send it off."

After doing this, Su Chen moved his shoulders and continued to make the two Jingzhou dishes.

Canteen, private room.

There was a small cup in front of each of the six people, and in it was the stewed crab meat and lion's head that Brother Fang had eaten once before.

The parents on both sides exchanged a few words, and then everyone opened the lid of the small cup.

The moment he opened it, Jiang Wensheng looked at the crystal clear chicken soup still boiling in the cup. In the middle was the slightly trembling lion's head. The grainy surface looked like a lion's head at first glance!

"Not bad, at least I have all the feeling I should have. I don't know how it tastes."

Being able to make the lion's head have such a texture shows that the chef has some understanding, but the stewed lion's head is different from the sexy stuff like Sixi Meatballs.

It is precisely because of stewing that more attention is paid to cooking techniques and heat.

Jiang Wensheng dug out a piece with a spoon and nodded secretly looking at the lion's head that was not falling apart, feeling quite satisfied.

A big mouthful of meat was delivered to your mouth.

"Well?"

The fresh aroma of crab powder hit the mouth for the first time, but it only passed by briefly. The mouth and tongue just felt this feeling, followed closely by the freshness of the meatballs!

Rather than saying it is fresh and tender, it is better to say it is fat and tender!

With just a sip of his mouth, the piece of meatball immediately turned into a very thick gravy. The fat but not greasy, tender and refreshing feeling put the whole body and mind in a state of extreme pleasure!

"Hey? Xiao Fang." Jiang Wensheng rarely took the initiative to talk to Brother Fang, "Where is your friend from?"

In his opinion, to be able to make a lion head like this, he must have learned it in a Huaiyang restaurant!

Even after Jiang Wensheng tasted it for the second time, he felt that if he hadn't learned from that famous chef, he wouldn't have been able to achieve this level!

Brother Fang Chang had half a lion's head as big as his fist in his stomach. He swallowed what was in his mouth and said, "It's from Jingzhou!"

"Local?" This time it was Jiang Wensheng's turn to be surprised, "There are still locals who can cook Huaiyang cuisine? Then I have to meet you later."

Brother Fang Chang agreed and said it was no problem.

Yuan Suzhen on the side was also a little surprised by the lion head, "Lao Jiang, I feel that the lion head here is better than ours. It seems to be more tender and grainy."

The more grainy the lion's head is, the more delicious it will be, and it will taste like eating meat.

Without the graininess, it would be no different from eating meatballs!

Although Jiang Wensheng felt the same way, he still said stubbornly, "Each has its own strengths and weaknesses."

Jiang Yuan ate faster than anyone else. It had been a long time since she had eaten like this. The last time she ate it was so good. This time she could eat it again easily. "Fang Chang, I still want to eat."

Brother Fang Chang looked at the half lion head in his bowl, then looked at his father-in-law's face from the corner of his eye, and silently pushed the small cup to his girlfriend, "Hey, you also know that boss Su can't add dishes at last minute. , you can eat mine."

Well, even though I lost half of my lion head, I got the approval from my father-in-law!

Yuan Suzhen looked at this scene and felt very happy. As long as Fang Chang treats her daughter well, she would be satisfied, "Xiao Fang, try this fish."

Jiang Wensheng took a look and noticed something was wrong.

"There's something wrong with the cooking of this fish. If it were cooked like this in Yangzhou, the dish would have to be thrown away!"

Brother Fang Chang's chopsticks that he just stretched out paused in the air for a moment, and his heart skipped a beat. Could it be that Boss Su made a mistake?

He had also eaten this squirrel mandarin fish when he went to Yangzhou before. If he remembered correctly, the color on the surface of this dish was very bright after it was cooked!

The color is almost similar to that of sweet and sour pork, but the color of this fish looks

Although the glossy finish is nice, the color is a bit darker.

Hearing what his father-in-law said, Brother Fang Chang's old father scolded him with a tone of hatred, "You don't know how to book a better restaurant, how did you find such a place? If there is no environment, you can do it Not even the food!”