Chapter 466: So Delicious That I Have No Friends
After a period of slow cooking over low heat, the lion head has fully absorbed the deliciousness of the chicken soup and the rich aroma of the crab roe.

After confirming that everything was correct, Su Chen turned the stove to high heat and began the process of collecting the juice.

I saw him pick up a small bowl of water starch, and then slowly pour the sauce into the pot three times. After each pour, he gently stirred it evenly with a long spoon.

Under his skillful operation, the soup in the pot gradually became moderately thick, reaching the perfect state of not dripping when hanging on the spoon.

At the same time, spread the blanched vegetables neatly on the bottom of the preheated white porcelain plate.

Put the stewed lion head together with the thick and delicious soup into the casserole, and then add a few drops of cooked lard.

The crystal clear cooked lard slowly spreads on the surface of the soup, adding gloss to the whole dish and making the crab meat lion head look more tempting.

The crab meat lion head, which required complicated steps, was finally ready.

The head waiter stepped forward again and carefully carried it to the table.

Yang Lin’s eyes were fixed on the two dishes that had just been served, with a scrutinizing look in his eyes.

The Kanto ginseng was carefully cut into even segments by Su Chen and neatly placed on the plate, showing a symmetrical beauty.

The fried scallions surround the Kanto ginseng. The golden scallions and the bright red Kanto ginseng set off each other, forming a visual contrast.

The thick soup is evenly poured over the Kanto ginseng and scallion segments. The soup flows naturally and forms a thin layer at the bottom of the plate, as crystal clear as amber.

For ordinary diners, they may simply think that this dish is beautiful and pleasing to the eye.

But in the eyes of Yang Lin, a professional chef, the techniques involved are simply natural.

He recalled the final process of Su Chen making the scallion-fried Kanto ginseng.

The step of collecting the sauce and thickening it seems simple, but it actually requires precise control of the heat and the amount of water and starch.

At the beginning, boil the soup over high heat to allow the flavors of the various ingredients to fully blend and bring out the richest aroma.

Then, quickly turn to medium heat and add water starch in small amounts several times to thicken the soup. Add just enough water each time so that the soup gradually thickens and eventually reaches the ideal state where it can be evenly wrapped around the sea cucumber and onions.

This not only requires a thorough understanding of the changes in heat, but also requires keen observation and rich experience to accurately judge the thickness of the soup.

Finally, drizzle with scallion oil and cook over medium heat until the sauce is absorbed. Let the aroma of the scallion oil blend perfectly with the soup, making the dish more reddish-brown and shiny, and the sauce rich and mellow.

The entire process requires flexible adjustment of the heat multiple times, as well as precise adjustment of the amount of water starch according to the real-time state of the soup.

Yang Lin noticed that Su Chen did not show any hesitation or thinking during the entire operation, but instead gave people a very casual feeling.

That kind of confidence and attitude that comes from being familiar with something and doing it effortlessly is by no means a deliberate disguise, but rather the style of a true master.

Shifting his gaze slightly, the crab meat lion head in the casserole next to it also attracted Yang Lin’s attention.

These crab meat lion heads are round and plump, and evenly sized, as if they came from a mold, giving people a grand and real feeling.

After frying, the surface of the lion’s head presents an attractive golden color.

After stewing, the lion’s head fully absorbed the delicious broth of crab meat and chicken soup, the color became brighter red, and the surface was dotted with a little green chopped green onion.

The lion’s head is placed in the center of the casserole, surrounded by clear soup, which looks exquisite and ritualistic.

At this time, the aroma of crab roe and gravy rises with the hot steam.

The aroma is rich and mellow, with the fresh fragrance of crab roe and the richness of gravy, making people salivate and can’t wait to taste it.

Since dishes like Guandong ginseng and crab meat lion’s head are not easy to pick up, the foreman took the initiative to suggest: “Everyone, let me help you share the food.”

After getting a nod, the foreman took a serving spoon and evenly divided the Kanto ginseng into four exquisite bone china plates.

Soon, there were some sea cucumbers and green onion slices on everyone’s plate.

Fang Fang was already overwhelmed by the aroma of the delicious food, and she grabbed the spoon before the foreman had finished serving the food.

His face was full of impatience and his eyes were staring at the food on the plate.

The Kanto ginseng is soaked in a glossy dark brown sauce, which makes people’s appetite increase at the sight of it.

Fang Fang gently pressed the ginseng skin with the back of a spoon and could clearly feel the elasticity from the gelatinous layer.

The pierced cross-section looked soft, tender and shiny, and clear juice oozed out, rising up with hot air and a complex aroma.

This aroma has the burnt aroma of fried onions and the richness of the broth…

Fang Fang couldn’t bear it any longer, and impatiently put the sea cucumber into her mouth and took a gentle bite.

The first thing the teeth feel is the toughness of the outer layer of gum, which has just the right strength and requires a little force to bite through.

After biting through the gelatinous layer, the inside of the ginseng meat was softer than she had imagined.

The moment you bite it, the soup bursts out and instantly fills your entire mouth.

The first thing that spreads on the tip of the tongue is the aroma of scallion oil. After a long period of simmering, the scallion oil has long since removed the spiciness of the raw onions, leaving only a mellow sweet fragrance.

Then, the salty and fresh taste of the compound broth came. The ginseng meat was soft and could be easily chewed between the teeth. You could feel the texture of the ginseng meat with every chew.

And the more you chew, the more you can taste the sweetness of the ginseng itself, which stands out among the rich flavors.

At the same time, the aroma of green onions becomes more and more obvious, completely blending with the taste of the broth and ginseng meat.

After being fried and simmered for a long time, the scallion segments have become translucent and the originally tough fibers have completely softened.

The moment Fang Fang bit into the scallion, the juice filled her entire mouth at once. It was salty and fresh with a hint of sweetness, and the scallion fragrance was so rich that one couldn’t help but indulge in it.

The deliciousness of the scallion slices is just as good as that of the ginseng meat, and it has a unique flavor.

Fang Fang slowly swallowed the delicious food in her mouth, leaving the aroma of sauce, meat, and lingering onion fragrance in her throat, leaving a long aftertaste.

She squinted her eyes in satisfaction, a happy smile on her face, and exclaimed with enjoyment: “It’s so delicious! I feel that even if Boss Su fried a shoe insole, it would definitely be so delicious that it would be unmatched!”

Hu Bian, who was sitting nearby, said with satisfaction: “It’s really delicious! Boss Su’s dish, whether in terms of the selection of ingredients, cooking techniques or the final taste, is completely at the level of a state banquet dish, and even better!”

“This taste and texture are absolutely amazing!”

“State banquet food? Really?”

Fang Fang’s eyes widened and she couldn’t help but ask.

“Of course, scallion-fried Kanto ginseng is a standard state banquet dish.”

Hu Yuan nodded affirmatively.

……

(End of this chapter)