Chapter 463: Casualness

Su Chen quickly came up with a menu.

“Since we are free to cook, we can order Kung Pao Wagyu Beef Dices, Roasted Guandong Ginseng with Scallions, Lion’s Head with Crab Roe, Prawn Balls with Olive Seeds, Roasted Grouper with Dry Sauce, and Casserole with Crab Roe and Tofu.”

“If there are no taboos, I will start.”

After Hong Yucheng and others expressed that they had no dietary restrictions, the six dishes were decided.

The next second, words began to appear in front of Su Chen’s eyes, and the recipes of the six dishes were unlocked one by one.

He silently absorbed the large amount of recipe experience that emerged in his mind, and without any pause, began to prepare the ingredients.

In the kitchen, Hong Yucheng and others showed no intention of leaving. It seemed that they were planning to watch Su Chen cook in the kitchen.

Yang Lin also changed into his chef’s uniform and stood in his own kitchen territory, staring at Su Chen eagerly.

He wanted to see why this young man was so highly regarded by Hu Yuan.

How could it be possible that the skills I have learned over many years could not match those of the other party?

Su Chen didn’t care about the onlookers of Hong Yucheng and others, and even ignored Yang Lin’s gaze.

Being watched while cooking was a common occurrence for him.

Perhaps due to limited time, some of the ingredients needed to be processed and soaked in advance. When Hu Yuan had them delivered, they had already been processed.

This saved Su Chen a lot of trouble.

He prioritized preparing the ingredients needed for the first three dishes, and could just wait for Hong Yucheng and the others to eat while he prepared the rest.

On the chopping board, the whole piece of Wagyu beef has extremely beautiful and evenly distributed marbling.

Su Chen held the kitchen knife and lightly slashed it to cut off a piece, and then cut it into dice of uniform size.

Then take out a small bowl, prepare the sauce with dark soy sauce, light soy sauce, sugar, balsamic vinegar, etc., and put it aside for later use.

Fried peanuts are an indispensable ingredient in Kung Pao dishes.

He poured half a pot of oil into the pot and heated it slowly on low heat. The oil temperature should not be too high. It should be fried slowly with warm oil that is about 30% to 40% hot.

As the oil temperature rises, the peanuts make a slight sizzling sound in the pan.

For kitchen novices, it is best to take out a peanut from time to time to check on it, so as to effectively prevent the peanuts from getting burnt.

But for Su Chen, it was not necessary at all. He gently turned the peanuts in the pot. With his huge experience, he could easily infer the state of the peanuts.

Chinese cuisine is all about controlling the heat.

If you fry it too early, it won’t be crispy. If you fry it too late, it will be bitter. You have to get the heat right.

When it is almost done, he quickly takes out the peanuts and puts them aside to drain the oil. The peanuts are still not crispy at this time and need the residual heat to complete the final ripening.

This is extremely dependent on experience.

Pour oil into the pan again and heat it up, then pour the beef cubes in and stir-fry. The meat quickly turns brown in the pan and is ready to serve in about a minute.

Leave some oil in the pan, add dried chilies and Sichuan peppercorns and stir-fry until fragrant, then add chopped green onions and garlic slices, then pour in the diced beef, pour on the prepared sauce, and finally sprinkle with fried peanuts, and the Kung Pao Wagyu beef cubes are ready.

The whole cooking process was actually very quick. Fang Fang, standing at the kitchen door, felt that Su Chen seemed to have just fried the beef in the pot and then served it out.

“Is the beef cooked? I think it’s just a burn, right?”

Fang Fang asked doubtfully.

“If you want Wagyu beef to maintain its most tender texture, it must not be cooked well done.” Yang Lin is also good at cooking beef, so he took the initiative to explain.

“Oh, you know a lot.” Fang Fang praised casually.

Yang Lin’s face darkened again, and he looked at Fang Fang tiredly. This compliment was almost like scolding him.

He is already considering whether the restaurant should add a rule to its dress code that people with too much hair color will not be allowed to enter the restaurant.

……

The kitchen of Wutong Restaurant is equipped with a first-class ventilation system.

After all, as a high-end restaurant, it is impossible for it to be filled with strong and pungent smell of smoke and fire like roadside stalls or food stalls.

Even when the chefs are cooking in front of the stove, the smell will only float to the kitchen door along with the air during the short period when it is at its strongest.

In a flash, these odors will be quickly cleared away, and the entire kitchen will always maintain a relatively fresh air environment.

This good ventilation effect suddenly made Hong Yucheng feel a little regretful.

The food made by Su Chen is very charming. Without it, people would feel empty inside.

Hu Yuan noticed Hong Yucheng’s expression and pointed to the private room at the end of the corridor: “The kitchen is very fumy, shall we go and wait in the private room? The waiter will serve the dishes according to the procedure.”

“Can we eat here? I think the table is quite spacious.”

As Fang Fang spoke, she swallowed involuntarily, her eyes revealing impatience.

She mainly saw videos of people eating French food online before.

In those videos, not only was the food served so slowly that it made people anxious, but they also had to use a knife and fork when eating, which made her feel particularly uncomfortable.

When she was taking a selfie in the box just now, she noticed that the table was only filled with knives and forks, and there was not even a pair of chopsticks to be found.

Knives and forks are not as useful as chopsticks. They are awkward and uncomfortable to use.

It is better to eat directly in the kitchen without having to follow those cumbersome and boring rules. The highlight is to be casual and happy and do whatever is comfortable for you.

Behind the crowd, the foreman couldn’t help but mutter to himself when he heard Fang Fang’s words.

It doesn’t make sense to come to a high-end restaurant and eat in the kitchen.

Whether it is Boss Hu or Boss Hong, they are both well-known and wealthy figures. They usually go to various high-end occasions and pay attention to etiquette and image.

How could a young girl with so many hair colors be allowed to mess around.

Thinking of this, the foreman smiled slightly, showing a professional and polite smile, and was about to invite everyone to go to the private room for dinner.

At this time, Hong Yucheng suddenly said: “I think it’s okay to eat in the kitchen. We are all family, so we don’t need to worry about so many rules and environment.”

He actually felt that Fang Fang’s proposal coincided with his own inner thoughts.

When eating at Boss Su’s restaurant, I feel that the simpler the environment, the more it feels good and the more it highlights the pure charm of the food itself.

I felt like something was missing when I couldn’t smell the cooking, and when I went back to the private room to eat, the feeling of missing seemed to become even stronger.

Hu Yuan hesitated for a moment, quickly weighing various factors in his mind.

Considering the special atmosphere today, he finally nodded and said, “Okay.”

When the foreman behind him heard this, his heart skipped a beat.

He is also a veteran in the industry who has worked as a waiter and maitre d in several high-end restaurants.

In all these years of working in the industry, he had never encountered such a situation, and no one or senior master had ever told him how to serve customers who chose to eat in the kitchen.

……

(End of this chapter)