Chapter 465 Still Not Reconciled
Yang Lin did not respond to Fang Fang.

Hu Yuan was keenly aware of the other meanings in Yang Lin’s words. He noticed that Yang Lin was talking about “this dish” instead of his overall approval of Su Chen.

Still unwilling~
Hu Yuan saw through Yang Lin’s emotions, but was not in a hurry to say anything.

After all, there are still five dishes that have not yet been served, and there will be plenty of opportunities for Yang Lin to further appreciate Boss Su’s skills.

In Hu Yuan’s mind, if he could take advantage of this rare opportunity, he could guide Yang Lin to embark on an innovative path of integrating China and France.

This Wutong restaurant will truly become an iconic restaurant of great significance in the catering industry.

Become a powerful trump card in your own hand, stand out in the fierce market competition, and move towards a more brilliant future.

Next to the stove in the kitchen, Su Chen boiled some lard.

Then take the chopped green onion segments, put them into the lard, turn to low heat and fry slowly.

The scallion segments gradually turned into a light golden color, and a strong scallion fragrance began to spread in the air. Then, Su Chen turned the heat to medium-high.

Soon, the scallion segments became golden and crispy, and the onion fragrance was completely integrated into the oil.

Ingredients like sea cucumbers have a relatively light taste. They are like a blank sheet of paper waiting to be painted, and basically they will taste whatever flavor you give them.

For the dish of Scallion-fried Kanto ginseng, as the name suggests, the most important source of flavor is the scallion flavor.

It is no exaggeration to say that the quality of scallion oil directly determines the taste of the entire dish of scallion-fried Kanto ginseng.

Su Chen concentrated on controlling the heat and paying close attention to the changes in the pot.

When the scallion oil reached the state he desired, he quickly scooped out the fried scallions carefully with a colander and set them aside for later use.

Next, Su Chen took out a clean cage cloth, gently wrapped the soaked Kanto ginseng, and put it into the casserole that had been prepared.

Put the leftovers from the fried onion and pepper oil into the casserole.

He carefully cuts half a chicken, a moderate amount of pork, and duck legs into even-sized pieces.

In another pot, pour in the scallion oil that was prepared earlier. When the oil is slightly hot, add a small amount of scallion and ginger to stir-fry.

Quickly pour the chopped chicken, pork and duck leg pieces into the pot and stir-fry continuously.

Next, Su Chen added a proper amount of rice wine to remove the fishy smell and enhance the flavor of the ingredients, added sufficient amount of water, and brought it to a boil over high heat.

After carefully skimming off the blood foam with a spoon to ensure the clarity of the soup base, he carefully poured the soup and meat into the casserole, turned the heat to low, and let the casserole simmer slowly.

This process takes about fifteen minutes.

While the sea cucumber was slowly simmering in the casserole, Su Chen began to prepare the next dish, crab meat lion head.

First, place a fresh Alaskan king crab on the operating table, pick up the tools skillfully, carefully break the shell of the king crab, and take out the fresh crab meat.

As for the crab roe, it is provided by plump hairy crabs.

After processing the crab meat and crab roe, Su Chen cut a piece of pork belly with just the right proportion of fat and lean meat into thin slices of even thickness.

The slices are then cut into cubes of uniform size, and the entire process is done manually with a knife to preserve the original granularity of the cubes.

Wash and peel the water chestnuts, cut them into small pieces and mix them with the diced pork.

Everything was ready, Su Chen melted an appropriate amount of cooked lard in the pot.

When the oil is warm, he pours the crab roe into the pot and stir-fryes slowly over low heat.

As it is heated, the crab roe gradually becomes shiny and attractive under the nourishment of oil, and exudes a richer aroma.

When the crab roe is cooked to the desired state, pour in the previously removed crab meat and continue to stir-fry. Pour in a little cooking wine to remove the fishy smell and enhance the flavor, making the aroma of the crab meat and crab roe more rich and pure.

After a while, the fried crab meat was ready, and Su Chen served it out and set aside.

Next, put the diced pork, diced water chestnuts and most of the crab roe into a clean bowl. Su Chen added the scallion and ginger water in portions, stirring continuously in the same direction.

Then add appropriate amount of cooking wine, salt, sugar, white pepper powder and starch in turn, continuing to stir in one direction, the filling will gradually become thick and chewy.

Finally, take an appropriate amount of filling in your hands, knead it gently, and roll it into smooth oval balls.

These shaped lion heads are uniform in size, round and plump, and neatly placed on the plate.

Su Chen poured an appropriate amount of cooking oil into the pot.

As the stove continues to heat up, the oil in the pot gradually heats up.

When the oil temperature slowly rose to 50% hot, Su Chen stretched out the back of his hand and moved it close to the top of the oil pan.

Relying on his experience, after confirming that the oil temperature was just right, he reached out and picked up the lion’s head dumplings that had been rolled up on the side and put them into the pot one by one.

In an instant, the lion’s head came into close contact with the hot oil, making a sizzling sound.

Su Chen carefully turned the lion heads in the pot to ensure that they were evenly heated in the hot oil.

Each lion head is fried to an even golden brown.

The unique aroma of oil and the rich flavor of crab roe are intertwined.

After finishing frying the lion’s head, Su Chen turned around without any pause, took out the casserole that had been prepared long ago from the side of the stove, and placed the fried lion’s head neatly and orderly on the bottom of the casserole.

Then he picked up the soup pot containing the hot chicken soup that had been cooked in advance and slowly poured the chicken soup into the casserole.

The amount of soup just covers two-thirds of the lion’s head.

Then, Su Chen scooped out an appropriate amount of crab meat and evenly sprinkled it on the top of each lion head.

After doing all this, Su Chen covered the pot and turned the stove to high heat to let the soup in the pot boil quickly.

When the soup started to boil, he immediately turned the heat to low.

At the same time, the sea cucumbers in the casserole have been cooked.

Su Chen put on scald-proof gloves and reached out to take out the sea cucumber wrapped in cage cloth from the casserole.

After removing the cage cloth, the sea cucumber reveals its plump and translucent texture.

Su Chen poured the onion juice collected during the steaming process of the sea cucumber into a clean wok, and then put the sea cucumber into the pot.

Then pick up a small half bowl of water starch prepared on the side, slowly pour it into the pot, and stir slowly and evenly in the same direction.

As the wooden spoon gently stirred, the soup in the pot became thick and transparent.

Slowly pour the fried scallion oil along the edge of the pot.

In an instant, a rich aroma burst out.

Finally, Su Chen carefully placed the steamed scallion segments on a plate and drizzled them with a layer of scallion oil to enhance the flavor.

The foreman at the side immediately stepped forward quickly, picked up the scallion-fried Kanto ginseng on a white porcelain plate, and walked towards the waiting people.

Su Chen did not pause for a moment and immediately began to finish the crab meat lion head.

The process is similar to that of cooking sea cucumber with scallions, and water starch is also needed for thickening.

Su Chen gently opened the lid of the casserole and checked the heat and the stewing status of the lion’s head.

……

(End of this chapter)