The boss cooks, and the bankrupt company opens a state banquet restaurant

Chapter 132 New crispy dishes and wild knife skills

Su Chen has a characteristic that he will not change the things he decides unless he really can't do it.

Now that you have chosen a dish, go ahead and do it until you are satisfied with it.

This dish of crispy vegetables is also called crispy pot.

It exists deep in the memory of every Shandong Province person. There may be pure Shandong Province people who have not eaten their own famous dish Jiuzhuan Large Intestine, but there is absolutely no Shandong Province person who has not eaten crispy vegetables!

This kind of thing is the real delicacy in Su Chen's heart.

Su Chen doesn't even have to cook it, he can figure it out just by reading the steps of the recipe.

If it were made according to the recipe, it would be a B-level dish at best.

The reason is also very simple.

This pot of salty and fragrant stew is eaten cold in the end. How delicious can it be?

But this dish also has a very good feature, it has no fixed formula.

People in Jinan make a crispy pot and add water to it. People in Zibo immediately get anxious when they see it: Whose crispy pot is filled with water? Do you know how to cook it? That's called a big stew!

Boshan Crispy Pot is filled with Spanish mackerel, and people from other places are worried: Your crispy fish pot is not serious, don’t make it randomly if you don’t know how to make it, and don’t go out and say it’s Shandong cuisine if you make it. , I can’t afford to lose this person!

Wang Ermazi, the head of the village, put a layer of peanuts on the crispy pot at his house. The widow Zhang of the village was worried: If you don't know how to cook, get out of here. Whose crispy dish can put peanuts in it?

The newlyweds were making crispy dishes for the first year. When the husband saw his wife adding peppercorns and aniseed ingredients, they had to argue on the spot: Who told you to put this stuff in? Can this be called crispy vegetables? If you dare to let this thing go again, we will not be able to live together anymore!

Yes, this dish is so over the top.

As the saying goes, poverty is also a problem, and wealth is a problem.

Every household in Shandong province has to serve such a pot during the holidays. It doesn’t matter what water is added or not, what kind of addition is added, and each family has its own way of making it.

Therefore, the tradition of Qianma Qianwei was formed.

In other words, the Internet has developed in recent years. If anyone dares to post a video of making crispy pot at home, it will not take long for other people in Shandong Province to collectively attack him.

That formation felt quite like a 'battle of tofu brains'.

"Let me make the first improvement first."

Su Chen summoned all the ingredients and made a list, selected a few that the company didn't have, and left the practice room.

He handed over the list of ingredients to Bai Xiaobo to buy, and specifically told him to just let Fang Chang deliver the meat.

After returning to the practice room again.

Su Chen began to subdivide the ingredients.

The preparation of crispy dishes in the famous recipe is the work of Jinan chef Liu Yongqing in the 1920s, and the current practice of Jinan famous chef Li Jianguo continues this line.

Make the base of pork bones, and put other ingredients on top one by one. On each layer, add shredded onion and ginger.

Su Chen watched Li Jianguo's video. The master would order the crispy dishes twice.

When setting, add sesame oil to the pot.

As for the crispy dish in the famous recipe, there are three times of preparation, the sesame oil is added last, and the second step is to add sugar.

Su Chen didn't think so. For this kind of one-pot dish, it's best to cook it only once. If you're overwhelmed, you'll season the ingredients before cooking.

Once inside the pot, try to avoid opening the lid again.

This is a rather mysterious statement. Once you open the lid of the pot, the pot gas will leak out. Without this gas, the food will not be so fragrant.

Whether this pot gas actually exists remains to be investigated.

But what we need to do now is to first find a way to upgrade the crispy dishes to level A. The key point from B to A is to maximize the characteristics of the ingredients, highlight the taste of the ingredients themselves, and try not to put irrelevant ingredients together.

The main ingredients in the famous recipe are pork belly, kelp, mackerel, eggs, fresh lotus root, and cabbage.

There were no major problems with these ingredients, but Su Chen decided to eliminate ingredients like pork belly first and use boneless pork trotters and boneless elbows instead.

Because the pork belly still has too much fat after all, the lid of the crispy pot will never be opened again, which can easily cause other ingredients to absorb excessive fat.

Then add a dish of fried tofu, which is suitable for all ages. It absorbs juice and has great flavor and texture. It is perfect for making this kind of big dish.

That's it in the end.

"I don't know what will happen to the dishes made after adding this stuff. If the evaluation is high enough, it will be okay even if the traditional method of making crispy vegetables is subverted, right?"

After Su Chen made his decision, he began to summon ingredients according to his first version of the plan.

While Su Chen repeatedly shuttled between reality and the practice room, Ling Shuyu was not only busy with his own personal work, but also took over Su Chen's share of the work during the handover.

"Director Li, this is what I mean. If you can help, then help. If you can't help, just tell me how to help."

Li Mingtao's mind didn't turn around for a moment, and he thought for a while before he realized, "This is what we have to do."

"Yes! This matter is crucial to the development of Taishui." Ling Shuyu spoke in a manner that was neither humble nor overbearing, with a vague intention of doing something to you if you don't do it.

Although Li Mingtao didn't know how to do it, he had been threatened by Ling Shuyu once before when he was at Xinghui, and he knew that the woman in front of him was not so easy to mess with.

"Mr. Ling, if you want to say that, I will tell you something from the bottom of my heart." Li Mingtao stood up and closed the door.

It feels like it's something shameful to say.

"I have indeed heard about this. And, to be honest, there is not only the boss but also another person who is eyeing this project."

"Who?" Ling Shuyu asked subconsciously.

Li Mingtao thought for a while and said, "If you ask me who I am, it would be better to ask your supplier Fang Chang. He knows this matter much better than me."

"What I can do is help the boss connect and let him talk to the person in charge of the project. But how to get this done depends on the boss himself."

Ling Shuyu nodded slightly.

What Li Mingtao said makes sense. It would be interesting if someone could help with the matchmaking. Going further would indeed be beyond his capabilities.

"Then Director Lao Li is here."

Li Mingtao apologized slightly, "Then I'll leave first. There is definitely no problem with Mr. Ling's plan. If the company approves it, I will pay you as soon as possible."

"Ah."

It doesn't matter about the money, I'm sure I won't default on my debt anyway.

After Li Mingtao left, Ling Shuyu began to think about this matter. Why did he get involved with Fang Chang again? This guy has such a wide network of people?

If the conversation was with Fang Chang, the boss would have to take action personally, and Ling Shuyu would not be able to make the decision in this matter.

Outside the office, the cafeteria, which should have been deserted in the morning, is now in full swing.

In order to experience the hot pot noodles at noon, all the brothers and sisters who were supposed to leave by car in the morning stayed.

There were still a few people who were about to walk forward, but were grabbed by Wang Peixin.

"I treated you to a breakfast worth 8,000 yuan, and you just left?"

"Everyone will treat me to a bowl of noodles at noon today. You can't leave without a treat!"

With the lessons learned in the morning, everyone also knew that the lunch meal must also be noodle assassins, and the question of who to treat arose.

Wang Peixin definitely didn't want to treat him, he almost gave up.

So, Lao Shiqi made a suggestion. Everyone would be divided into groups to have a Landlord Competition. The losers would be paid, and the winners would be free of charge. When the money is collected, it would be about the same as a meal!

No, right now they are playing a lively game of Landlords.

Cui Yufen and Lu Yongliang, the older ones, visited the kitchen for a long time.

Watching Zhang Heping prepare lunch, the four of them made suggestions from time to time.

These little suggestions also benefited Zhang Heping a lot, and he felt that the big pot rice he cooked had improved several levels.

This state lasted until eleven o'clock noon.

Su Chen, appeared!

"Boss Su, you are finally here!"

"Hurry up and make noodles, I feel like I'm going to starve to death!"

"I'm sorry, you ate ten buns this morning and you still have the nerve to say you're hungry? Don't think I'm not watching, I'm staring at you!"

"Why are you staring at me? Why didn't you tell me that you ate twelve of them?"

"Stop talking, let's see what Boss Su is doing? This is not making soy pot noodles!"

A group of big men followed him directly into the kitchen.

There was nothing we could do about the buns in the morning. Now that Boss Su is cooking it himself, we have to take a closer look!

"There will be children here who want to eat later. I think everyone should move to the 19th floor? There are no outsiders here." Su Chen carried two rolls of pig skins and the chicken and fish that Bai Xiaobo bought.

"Let's go, let's go. The nineteenth floor is so nice and quiet."

"Hey, yesterday you said the environment on the 19th floor was not good, now it's okay again?"

"Don't lie, I didn't say anything! I don't know who said it."

A group of people noisily followed Su Chen to the 19th floor. Zhang Heping tried to speak several times in the kitchen, but no words came out.

You all went to eat well, what do you mean by leaving me here?

Hey!

Sure enough, you can't go to work. Once you have a job, you will be tied up!

If I had known, I would have only been working for two days before taking office, grandma!

Of course, all the delicious employees stayed on the second floor. After all, the kindergarten children were coming soon and they were quite busy at noon.

Lu Yongliang looked at the various ingredients prepared in the kitchen on the 19th floor, "What are you doing? I remember you don't have so many ingredients for making pot noodles?"

Su Chen shook his head, "Soy pot noodles are lunch, and I have to prepare dinner."

Cui Yufen waved his hand quickly, "Goodbye, we have to leave in the afternoon. We won't have dinner."

Su Chen was stunned, "Teacher Cui, dinner is just a new attempt for me."

Cui Yufen had a few wrinkles on his old face, so damn embarrassing!

She wants to leave, but there are people who won't leave.

Lu Yongliang and the Jiang brothers licked their faces, "Boss Su, what kind of dish are you going to try? I think this ingredient is so rich, it must be a good dish, right?"

Jiang Wusheng laughed and said, "It just so happened that we didn't drink wine at the engagement party yesterday. Taking advantage of the good food on Boss Su's table today, old man, I'll buy a few bottles of Jingzhou's specialty wine so that our brother can have a good drink in the evening. After making up, I fell asleep so dizzy that I felt so happy in life!"

"Brother is right!" Jiang Wensheng's flattering skills are getting better and better. "Although Boss Su and I are a little different in age, we have similar mentality. I don't think there's anything wrong with us recognizing each other as brothers!"

Lu Yongliang couldn't help but be shocked when he saw the two brothers singing together!

When I was just thinking about taking on a disciple, why didn't I think of this?

Boss Su is not related to us, and he has such a strong craftsmanship. It is only human nature not to want to be apprenticed to others.

These two brothers could actually think of getting along with each other as equals. This idea is simply unbeatable! If we fail to accept a disciple, we can become friends!

After you become a brother, you have to help your brother when he is busy in the future, right?

He immediately clapped his hands and said, "Okay, okay, this is great! I think there's nothing wrong with it. I'm a few years older than everyone else. Brothers, just call me big brother from now on!"

The Jiang brothers were stunned, we didn't say we would take you with us. Why does Mr. Lu want to join in all the fun?

Of course, Liu Abao, who is far away in the capital, must not know that before he even starts the game, his boss has become his uncle inexplicably!

Who can bear this!

Su Chen was on the side, almost in a daze the whole time.

No, how could you do this? Don’t drag me into the relationship with you Taoyuan Three Brothers, especially Lu Yongliang. Su Chen is almost his grandson at this age. Is it appropriate that his seniority has suddenly increased so much?

A few days ago, I had to call Shang Mingke brother, but next time we meet, he will be my nephew?

Cui Yufen saw a few people trying to get close to Boss Su so hard.

Pure hard cover.

"I think Xiao Su does look a bit like some of my juniors, so why not become sworn brothers with me too? How old is my little old Lu? Everyone can just call me second sister."

Su Chen:? ? ?

"Okay, it's settled!" Lu Yongliang agreed on behalf of the others, "I am the eldest brother, Yufen is the second sister, you two are still brothers, and Boss Su is the youngest!"

Things were getting more and more outrageous, and Su Chen was about to refuse.

Are you kidding me? How old am I? Suddenly I have several brothers and sisters in their 60s and 70s. Who can handle this?

Just as he was about to speak, Cui Yufen grabbed Su Chen's hand and stuffed something into her.

"This is the second sister's wish. You accept it, but you can't refuse it!"

Su Chen squeezed it, and it was so thick. He suppressed the rejection and said, "Hello, second sister!"

"Here!" Lu Yongliang patted his thigh, "I haven't prepared anything, but don't worry, Fifth Brother, when we have dinner tonight, Boss, I will give you a big red envelope!"

"Yes, Fifth Brother, you are the youngest, and Third Brother will not treat you badly!"

Jiang Wensheng nodded, "Me too!"

Su Chen clasped his hands and bowed to the elders, "Thank you all, brothers! It's getting late, I'll cook first!"

When Cui Yufen's disciples saw this scene, their eyes widened.

In less than a few minutes, he had gained an uncle out of thin air?

Is this too casual?

Wang Peixin looked at the red envelope that Su Chen stuffed into his suit pants. Didn't I give it to the teacher?

There is ten thousand and one yuan in it!

wipe!

I lost 8,000 yuan for breakfast, and the red envelope given to the teacher changed hands and went into the hands of Boss Su. Boss Su, you are a devil!

Su Chen was unaware of Wang Peixin's inner sadness.

Su Chen chose a medium-sized stainless steel bucket and sat on the stove without turning on the stove.

There was a large iron pot sitting on the stove on the other side. Two pig trotters, one front elbow and two pieces of pig skin from the kitchen were put into the iron pot.

Immediately, he poured half a bottle of cooking wine into the iron pot!

"What is Boss Su going to do? You can't guess at all."

"What Boss Su? This is Senior Uncle now! Oh no, it should be called Fifth Senior Uncle!"

"Gan, even though the seniority is like this, it still feels weird."

"This is just a very simple food processing. I cleaned the blood foam from the pig's trotters and elbows, and then removed the fishy smell. Nothing can be seen. Let's continue to look at it. Maybe we can gain some insights."

As Lao Shiqi said, this is the simplest way to process ingredients. There is nothing to be curious about. Basically anyone who can cook knows this step.

As the water temperature in the pot increased, Su Chen began to put the kelp he bought into the basin and wash it carefully.

This kind of kelp bought in the supermarket has been soaked in water. It only needs to be cleaned and then used for making, which saves a lot of trouble.

Set the washed kelp aside for later use.

Next is the preparation of the chicken.

When making birthday duck, Su Chen once practiced the technique of directly removing the bones from the neck without damaging the chicken and duck meat.

This time it came in handy.

Chop the chicken's neck open and insert a long knife through the opening. Su Chen is holding the chicken with his left hand and twisting the knife in his right hand.

From time to time he would take out the knife, then put his fingers in and pinch out a few bones.

Just looking at such a technique made the apprentices and nephews exclaim in surprise.

After all, they need to use so little of this chicken that almost no one would handle a whole chicken this way.

After finishing the whole chicken, Su Chen started another pot on the stove. While adding cold water, he still added a lot of cooking wine and a few pieces of ginger.

"The fishy smell has been removed from the chicken and the pork, and only pig trotters and pork knuckles are used for the pork. This reminds me of a dish." Liu Fu looked at the kelp that Su Chen had just processed and said with almost certainty.

"What kind of dish is it, senior brother?" Wang Peixin is relatively young, and he really can't think of any dish that uses these ingredients at the same time.

Liu Fu said, "Don't your families make crispy pots during the Chinese New Year? I look at Mr. Su and Uncle Su as if they want to make crispy pots!"

"Hiss!" Old Seventeen looked at the ingredients on the chopping board several times, "It seems to be true! Look, even the cabbage is ready over there!"

"Tsk, if you want to talk about this crispy pot, I have to try it today. It depends on whether my uncle's cooking is authentic or not." Liu Fu touched his smooth chin.

Today's young people may not be interested in this stuff, but for people his age, crispy pot is simply a must-eat every year!

I remember that during the Chinese New Year last year, because Liu Fu was busy outside all day and didn't have time to make crispy pot, he always felt uncomfortable looking at the dozen or so dishes on the table during the New Year's Eve dinner.

I didn’t even watch the Spring Festival Gala. I stayed up late and immediately made a pot of crispy vegetables. After cutting the vegetables and putting them on the plate the next day, I felt that the new year had a new year flavor.

"Senior Brother, are you kidding me? Let's start cooking at this point. It will be good if we can eat it at night. Maybe we have to wait until tomorrow!" Old Seventeen was still thinking about leaving.

Liu Fu smiled brightly and said, "It's okay, don't be afraid of being late for good food. Whoever wants to go can go, and no one will stop me."

No one else spoke.

Should I say it or not, I would have tolerated it if it were any other dish, but it was crispy dish!

I really can't stand this stuff. If conditions permit, I must try it!

I only saw that Su Chen had done a preliminary processing of all the ingredients, and then the most important step of the crispy pot began!

Set the dishes!

Because the crispy pot must be formed at one time, there is no manual interference during the production process, so this dish arrangement is particularly knowledgeable.

There are particularities in which dishes are placed at the bottom, which dishes are placed in the middle, and which dishes are placed on top.

If you don't put the ingredients well, not only will the taste not be good, but it may not be cooked at all.

The interesting thing about this dish is that so many ingredients are used to make it into the salty and delicious dish that is loved by people in Shandong Province. The taste of various ingredients blends with each other. It is me in you and you in me. It is extremely delicious.

"But we use kelp to roll the pork belly over there. I haven't seen my uncle prepare the pork belly yet? I dare not say whether it tastes good or not, but this method is definitely not authentic." Lao Wu said thoughtfully.

This made Liu Fu laugh, "You don't mind the pork belly wrapped in kelp. That means the people there don't know how to make crispy pot. It should be just one layer of kelp and one layer of meat. If you don't understand, don't do it." That’s nonsense.”

Upon hearing this, others were unhappy.

Old Seventeen took a breath and said, "The crispy pot comes from Boshan. It stands to reason that the one from our hometown is the most authentic. I feel like there is nothing wrong with what Boss Su is doing now. It just depends on how he handles the chicken later. Put chicken in the crispy pot." I don’t quite agree.”

Su Chen listened to everyone's conversation and shook his head with a smile.

Before we even started doing this, these big guys from Shandong Province started to quarrel. If we really want to do it later, why don't they start fighting?

Of course, as long as they don't hit themselves, it's up to them.

Before this step, Su Chen took out the leftover fried tofu from the previous day.

Grilled tofu is a relatively shelf-stable ingredient.

In the past, no one had refrigerators in the countryside, but the tofu you bought couldn't just be left there, as it would either go bad or freeze easily. Some people from better families will just take out the oil and fry it out, so that they can be used directly no matter what dishes they make.

There will be no change in taste and texture, and it is also very durable for storage.

After getting all the ingredients, Su Chen first made a base with two deodorized pork ribs and placed them directly in the same direction.

Between the two bones, there was a peppercorn bag wrapped in a cage cloth.

Immediately, a round steamer gasket was placed on top of the pork stick bones to cover it.

Many people didn't understand this, but they didn't say anything, they just looked at it very seriously.

The addition of pork bones is very necessary.

When making soup stock, you have to use this stuff to add flavor. With the spacers in place, other ingredients can then be placed.

First, wrap two clean pieces of pigskin around the edge of the stainless steel barrel. Looking from the inside, it feels like the inside of the barrel is made of pigskin.

After completing this step, Su Chen actually took the bucket down and laid it sideways on the operating table. The surface from the middle piece was spread out in an arc toward the wall of the bucket.

Then a layer of kelp slices is spread vertically, and then evenly spread onion and ginger shreds as thin as hair.

The big men in Shandong Province were stunned for a moment when they saw this way of laying out vegetables.

"This is unheard of! How could anyone do this?"

"It feels like it's completely reversed from what we do. All the ingredients are placed vertically. Is this appropriate?"

"I don't understand either. Boss Su's cooking techniques are always surprising. Before meeting him, could you have imagined that the Nine-turn Large Intestine is made like this?"

Indeed, even if it is unheard of, the nephews do not dare to rashly comment on what this dish is like.

There is nothing I can do, my face hurts, and it will really be unbearable if I continue to fight.

After the kelp slices are done, tap the freshly removed whole chicken with a knife to flatten it slightly, and then place it on top of the kelp.

At this time, Su Chen brought a few more lotus roots and stuffed them into the sides.

At this point, a huge bucket was almost half filled with ingredients. Su Chen stretched his muscles.

Take out the blanched pork knuckles and trotters from the pot, deftly remove the bones, then put the big knuckle meat on top of the chicken, and throw in a few slices of fried tofu from time to time.

Then cover it with a layer of shredded green onions, ginger and kelp slices, and don't forget to stuff a few lotus roots into the edges.

Next came the pork trotters and deboned mackerel fillets.

Finally, stuff two pieces of lotus root into the gap at the top, and use all your strength to stand the full bucket upright.

"Huh" Su Chen exhaled, "This must be more than thirty kilograms of ingredients, right?"

"I think it's more than that." Lu Yongliang only knew that this thing was a crispy pan, but he didn't know the specific method. "It must be at least forty pounds."

Cui Yufen also nodded and said, "Big brother said it's almost the same, you have to have more than forty pounds."

The Huaiyang cuisine cooks, the Jiang brothers, were amazed when they saw such a heroic cooking method. No wonder people from Shandong Province can grow so tall.

People eat very hard!

If this thing were placed in Yangzhou, if I made one pot on the first day of the Lunar New Year, I might not be able to finish it after the fifteenth day of the first lunar month!

Seeing Su Chen placing the vat on the stove, the big men gathered around to watch.

Liu Fuba chirped a few times and said, "Uncle."

He has now accepted this new identity calmly, "Isn't it just for the sake of appearance that you lay out the dishes like this?"

Because from this perspective, that is, from top to bottom.

The ingredients in this stainless steel bucket are arranged in a very interesting way.

The outermost periphery is a full circle of pig skin.

Then there is a whole circle of lotus root.

These two ingredients just wrap up the ingredients inside. The slightly outer ones are pig trotters and pork knuckles, and the inside are chicken and mackerel fillets.

In terms of aesthetics, this shop is absolutely unbeatable. All the ingredients are placed vertically, which is very interesting.

But Liu Fu didn’t understand!

A shrewd person like him would not say anything to offend others, "Fifth Junior Brother, do you think there is anything special about this dish?"

Throw the question directly to Lao Wu, hey hey hey!

The fifth junior brother scratched his head. He was not stupid. I didn't say what the senior brother didn't want to say. "I think the paving is quite good. Although it is a little different from my understanding, since the senior uncle did this, it must be Uncle Shi has his reasons, right, Old Seventeen?"

Seventeenth Brother:? ? ?

"I haven't eaten, I don't know!"

Good guy.

Liu Fu looked deeply at his junior brothers.

I can’t say whether Jingzhou and his party’s cooking skills have improved, but their IQs are getting higher than the last!

Su Chen thought for a while, but still did not answer the questions of his nephews.

He really didn't know what to say.

This method of arranging dishes was something he discovered over and over again in the practice room. Only by placing the dishes in this way can the dishes be upgraded from B level to A level.

It can be said to be a qualitative improvement!

As for the outer layer of pig skin, it is the main ingredient after Su Chen improved this dish. Without that layer of pig skin, it would be useless.

But Su Chen doesn't want to say more about the specifics yet.

"Don't ask any questions, you'll know once you taste this stuff."

The apprentice nephews had not yet understood what this sentence meant, but they just nodded in agreement.

Whether it tastes good or not, you will know when you taste it. It is useless to argue now.

On the contrary, it is easy to get slapped in the face.

After all the ingredients are arranged, there is still about thirty centimeters of space at the top of the vat.

Su Chen began to add condiments.

Dark soy sauce, refined salt, Sichuan peppercorns.

There are only a few types of condiments, but the amount is huge. If you catch a condiment, you just pour it in.

After adding it, break off all the cabbage leaves and use a knife to cut off the edges of the cabbage leaves, leaving only the cabbage leaves.

Spread layer by layer on top until all the space left on the vat is covered.

"It's done!"

Su Chen took out the big ancestral stone from the cabinet.

This thing was used by Aunt Fang to pickle pickles when it was about to go bankrupt.

Later, when I finished eating the pickles, I didn’t want to throw away the big stone, so it came in handy this time.

First, a plate that was smaller than the diameter of the bucket was placed on the cabbage, and then the big stone was placed directly on the plate.

Liu Fu said in a very strange tone, "It's really eye-opening for me. What is this stone used for? Normally, just put a plate on it and that's it!"

Everyone else knows this too.

The main function of the buckle plate is to prevent the pot from being pushed when simmering over low heat, but this stone is a bit confusing.

Su Chen ignored it at all and kept saying the same thing, "I feel like I have to do this. Didn't I just tell my second sister that this dish is my new attempt? I won't know until I try it."

Liu Fu frowned, imagining the final taste of this dish.

He couldn't figure it out.

The stick bone base ensures the basic taste of this dish, and the addition of soy sauce and refined salt basically determines the taste.

Fresh and salty.

The pig's trotters and elbows in the middle are a bit unnecessary in Liu Fu's opinion. They are a bit repetitive. If he were to make them, he would have to replace the elbows with pork belly.

As for the addition of the chicken, it is not incomprehensible. The chicken is not bad after it is cooked, and it can also add freshness to the whole pot of ingredients.

So it is completely understandable not to add chicken essence or stock later.

Anyway, no matter what is added to this pot, Liu Fu feels that he can understand it, because with the crispy pot, you can just add whatever you have at home.

Add whatever your family likes to eat.

If someone loves meatballs, there is nothing wrong with adding some meatballs to it.

But what he can't understand is what is the purpose of pressing a stone? The stone looks like it weighs more than 20 kilograms. He doesn't understand!

After finishing everything, Su Chen finally added a smaller pot lid on top of the stone.

There was a gap of about an inch just at the edge of the vat.

Open fire!

The flame must be small at the beginning. This is a process of slowly increasing the temperature.

"Okay. You all must be hungry. Sorry for the long wait. I was supposed to be making noodles."

"It's okay." Cui Yufen smiled, "They all ate so much in the morning, so they don't have to worry about eating later."

Ever since he gave Su Chen a red envelope worth 10,000 yuan, Cui Yufen now looks at Su Chen and looks very pleased with him!

It's a pity that it was too late to meet Boss Su, otherwise Gao Dao would have to accept him as his close disciple.

But it's not bad now. We have become siblings with Su Chen. It will be a good thing for us to help each other in whatever matters in the future.

The vat is first heated slowly over low heat.

Su Chen started another pot on the stove.

But don’t rush to get started yet.

The key to SS-level hot pot noodles is the noodles. "Which good brother knows how to make noodles? I'm really not very good at making noodles."

The brothers looked at each other for a moment, but no one dared to speak.

What if Boss Su is just testing? Isn't this embarrassing in front of everyone?

Until Cui Yufen called out his name in anger, "Old man, come and join me. Aren't you Bai An from Shunxiangzhai? Why are you silent now?"

The eighth junior brother walked forward silently.

He is 1.85 meters tall and has a pair of strong and thick arms. "Master, isn't it because I don't dare to show my shame in front of Boss Su? I'm afraid of embarrassing you, the old man."

"Are there not enough people to lose? You and..." Cui Yufen looked away and immediately changed his smile when he looked at Su Chen, "Fifth brother, tell him what he didn't do well. "

Su Chen shook his head quickly, "I really don't know how to knead noodles. Actually, it doesn't matter. I just knead some hand-rolled dough. Let's knead as much as you can eat."

Lao Ba nodded.

If you just make noodles with your hands, it's really not that difficult.

He has been working as a clerk at Shunxiang Zhai for more than 20 years. He made noodles from a Shandong cuisine restaurant a must-order dish. He really couldn't do it without some effort. As long as he was not allowed to make Western-style pastries. No problem.

"Brothers, hurry up and count!" Lao Ba shouted.

Wang Peixin was the first to count, "I'll eat eight liang!" After saying that, he regretted a little, "I'll eat three big bowls, just that kind of bowl, three bowls of noodle soup that cost 50/50!"

He pointed to a large ocean bowl.

That kind of bowl is indeed a bowl for serving hot pot noodles.

Su Chen was secretly worried. Did Wang Peixin feel bad about spending the 8,000 yuan in the morning, and now he is spending a bit of revenge?

Fortunately, I found a reason to ask others to help me mix the noodles. Otherwise, if there were so many people eating noodles, I would be exhausted just making the noodles!

And Su Chen is a little careful.

As the level increased, he never activated the skill [Kneading Noodles].

I don’t know if it’s because [Kneading Noodles] is not a cooking skill.

This also leads to the fact that Su Chen's current dough-making skills are actually very average, and at the end of the day, they are at the level of Aunt Fang.

Compared with the top white case of a time-honored brand like Laoba, the gap is definitely not even a little bit.

If you are inferior to others, you have to admit it. Let’s study hard and try to catch up!

So by letting Lao Ba make the noodles, Su Chen not only saves time and effort, but also learns something secretly. It’s the best of both worlds!

Wang Peixin counted the numbers, and his good brother Lao Shiqi was not to be outdone, "I am also a big bowler!"

"Two bowls for me."

"Three bowls!"

Lu Yongliang and others were shocked when they listened to people's reports.

"Lao San, how many bowls of noodles did we eat that day?"

Jiang Wusheng pondered slightly, "We only had one bowl, but we also ate steamed buns that day."

Lao Lu shook his head in disbelief, "I think something will happen if I eat so many steamed buns in the morning and so many noodles at noon. I'll eat less."

Jiang Wusheng also nodded in agreement, "Indeed. Our digestive systems at this age cannot compare with theirs, so I should eat less."

Jiang Wensheng asked curiously, "How much did you two eat?"

Lu Yongliang thought for a while, "I'll just eat four bowls."

Cui Yufen:? ? ?

Is this what you mean by eating less?

Why is this old man so mean?

"Indeed, four bowls are enough for me." Jiang Wusheng didn't think there was any problem with this.

He had tasted the hot pot noodles made by Boss Su himself. If he hadn't been afraid of spoiling his stomach, four bowls wouldn't have been enough even if he didn't eat other dishes.

Jiang Wensheng followed suit, "I'll have four bowls too!"

Cui Yu didn't know what to do for a while.

Such a big sea bowl, according to her appetite, would be enough to eat even half a bowl.

Since everyone is so cruel, Cui Yufen also became cruel, "I want a bowl!"

Enough, one bowl is definitely enough.

That's a big ocean bowl!

When she was young, she went to work in the countryside and could only eat one bowl.

After counting everyone, Lao Ba made some calculations in his mind and complained fiercely, "You guys can really eat it!"

Most of the bag of white flour was thrown directly on the workbench.

A huge basin was placed in front of him. Lao Ba didn't even need a spoon. He just held the bag and poured flour into it.

"This is my first time meeting so many people. Are you pigs?"

He complained again, "Master, I'm not talking about you, I'm talking about our brothers and sisters. How can anyone eat like this?"

All the brothers turned a deaf ear to this complaint.

Su Chen, on the other hand, was carefully observing the operations of the eighth nephew.

After pouring two large bowls of water into the basin, Su Chen noticed that Lao Ba's movements were very crisp and clean.

Every time he kneaded the dough, a lot of flour was combined with moisture, but his hands were only dipped in dry flour from beginning to end.

'It's so awesome. When will I be able to reach this level? '

Twenty years of day-to-day work have already made Lao Ba perfect at kneading noodles, and the flour gradually began to be kneaded into a dough.

Under the kneading of Lao Ba's right hand, the dough gradually began to become smooth and delicate. Even the dough that was originally white flour now has a slightly yellow color.

'What's the point? '

Su Chen felt a little surprised. He had never had such an effect before.

And under the influence of the top of the flavor, Su Chen could even vaguely smell the scent of wheat, which was something he had never encountered when making noodles.

'If possible, Lao Ba must stay! '

'With this skill, no matter what, I can definitely support the company's entire kitchen system. '

After a while, a huge piece of dough appeared in the basin.

Even Lao Ba was out of breath, "Boss Su, do you want me to roll out the noodles directly?"

"also."

Su Chen did not reject Lao Ba's kindness.

There's nothing magical about rolling out or cutting the noodles. It doesn't matter whoever does it, not to mention that Lao Ba's skills are really incredible.

Sprinkle a layer of dry flour on the countertop, Lao Ba divides the dough into two balls and starts rolling it out.

When the long rolling pin squeezes the dough, it will make a squeaking sound from time to time.

"Lao Ba's Bai An has improved again. If you can make such a sound when rolling out the dough, it means that the dough is kneaded really well." Cui Yu gave his apprentice an appreciative look.

Among so many people, Lao Ba was the only disciple who didn't embarrass her.

Su Chen nodded with a bit of envy.

Although you can also improve your skills by constantly rolling out dough in the practice room through the method of "just getting used to it".

But Su Chen was really too busy.

Even now, I spend a lot of energy in the practice room almost every day, and I can't spare any time to practice my dough-making skills.

'We can only talk about it later. '

Lao Ba was very fast and rolled the dough into thin sheets in a short time. "Boss Su, where are the noodles?"

"I'll do the cutting myself."

Originally, Su Chen was planning to let Lao Ba cut noodles.

But the dough looked so big. After it was actually rolled out, it fell into several layers. Not to mention, the dough was also very big!

If this was Lao Baqie, it would have to be cut in the Year of the Monkey.

Silently wearing the [Precision Strike] badge on his chest.

Su Chen stood where Lao Ba was just now, took the kitchen knife, bent his legs slightly downward, and put one hand behind his back.

"Everyone, lean back a little."

what's the situation?

No one quite understood it, but Lu Yongliang and the Jiang brothers knew best what was going to happen next.

Boss Su, he’s going to show off!

(End of this chapter)