At this point, he didn't let Ning Weimin say any more, and "Zhang Dascoop" couldn't help but interrupt him.

"Okay, okay, if you keep talking about it, it's over. I'm just a big spoon, so I know a little about the stove, and I can't teach you anything useful. Just listen and play......"

Ning Weimin was extremely stubborn on this issue.

"Don't say that. As the saying goes, people take food as their heaven, isn't cooking the most useful thing? By no means a compliment, we listen to you chatting like a class. ”

"You see, even the reason why this is done, you have clearly explained to us, which is not something that ordinary chefs can do. I know a lot of chefs in the restaurant, don't look very famous, but that's how the master taught, they just do it, and they just follow the book all their lives. And those award-winning culinary masters, who will carve a dragon and a phoenix, pose for it. ”

"I really can't admire the so-called celebrity chefs like them. To put it bluntly, it's all about work, and if you don't have any of your own things, it's like this for the rest of your life. Conversely, a chef like you is different. Don't look casual in cooking, but every move is original, which can really enhance the taste. That's what it means to have real skills and great ability. It's possible to make good dishes that no one else can make.

Seeing that "Zhang Dascoop" was about to speak again, Ning Weimin simply blocked the old man's words this time.

"Don't be in a hurry to be humble, please listen to what I have to say. Why do I say that, you will understand. ”

"I've always known that there was a saying that a chef should be good at mixing five flavors. In the past, I just thought, isn't that just seasoning with seasonings? What's so difficult? And I don't understand why our dishes don't have a clear mix and proportions in a standardized way. ”

"Now, because I was lucky enough to meet you, sitting with you today, I seem to finally understand why. As you said, cucumbers are fresh, and peanuts are crispy. Is it that as long as it is conducive to showing this characteristic, you will be eclectic and use various methods to mix spices and recipes in this direction. Am I right?"

"If that's the case, then your requirements for cooking should be like our country's calligraphy and painting, and the emphasis should not be on form. Not only do you know the traditional way of making this dish, but you also know where to improve. That's why you cook with such personality, you can convey your spirit, you are original, and you have a soul......"

It must be admitted that Ning Weimin has completely spoken to the heart of "Zhang Dascoop".

The old man could no longer hold back the laugh lines on his face, and just by looking at his expression, he knew that he was unprecedentedly happy and happy.

"Okay, good, your eyes are really poisonous, to put it bluntly, isn't that what cooking skills are all about. With your understanding, you can not only do a good job, but also be a good material for cooking!"

"That's right. There are too many ingredients in this world, with different attributes, and there are no completely tasteless ones. The duty of a dry chef is not to condense and bring out the deliciousness of all kinds of vegetables, vegetables, melons and fruits, chicken, duck and fish, and delicacies from the mountains and seas, and it is best to improve and highlight them. ”

As the saying goes, everything has its own innate nature, just as people have their own endowments. To make meat, you have to make the meat fragrant, and to cook fish, you have to cook fresh fish. For color, you can't fry it with sugar, you can't use it for fragrance, and you can't use spices. All in all, in four words, in order to pursue the 'original'. ”

Therefore, after a good chef has mastered the basics of cooking, he no longer has to stick to the formula, but strives to adjust and change on the basis of the actual situation. Because the texture of the ingredients and seasonings will change gradually, in order to keep the essence of cooking a dish, the chef's skills must also change with it. ”

"On the other hand, if seasoning and cooking techniques destroy the merits of the food itself and obscure the original taste of the food, it is a big no-no. Even if this method is passed down from generation to generation, it is wrong. ”

The words are not speculative for more than half a sentence, and the wine is less than a thousand glasses for a confidant.

The chat was aroused by Ning Weimin, and the drinking also happened to be energetic.

The "big spoon" that was mentioned by Ning Weimin as a proud place couldn't stop anymore and confided everything he knew in his heart.

He was uncharacteristically blushing and kind.

Facing Ning Weimin, who sincerely affirmed himself, he was no longer at all like the indifferent and wooden image in the eyes of ordinary people.

"But you're only half right. Because there is positive and negative, and there is yang and yin. The pursuit of how to reflect the advantages of raw materials. It's just the pursuit of most southern cuisines. Northern cuisine is not so applicable. ”

"Why? Because the South is rich in produce. As the land of fish and rice, in many places in the south, there are vegetables, river fresh, seafood, mountain delicacies, and meat in almost all four seasons. ”

"But if we want to put our north aside, there are always months of the year when the weather is cold and freezing. When the time comes, nothing will be new. Bran, turnips, aged potatoes, eggplant skins, Chinese cabbage, that's pretty much all we have for winter. ”

"Especially in Shanxi and Shaanxi, there are many poor and remote areas that can only produce a little miscellaneous grain. I don't even have these road dishes, so what should I do?"

Speaking of which, "Zhang Dascoop" deliberately sold the pass again, throwing a question to Ning Weimin.

"yes? What should I do? If I have to eat all these things in one winter, who can stand it? What ...... I can only eat pickles, and I know that there are many pickles in Liubiju in our capital. Or eat stuffing, wontons, dumplings, buns......"

Seeing that he was being dragged by his own thoughts, Ning Weimin suddenly fell into the trouble of the question, frowned and subconsciously asked a rhetorical question.

"Zhang Dascoo" couldn't help but smile secretly, and there was a bit of triumph in his eyes when a child's prank succeeded.

"How's it going? Can't think of it, can you?"

But he didn't expect that although Ning Weimin was young and had a lot of knowledge, he would really say it.

"Oh, right...... The Lu cuisine in the eight major cuisines is the northern cuisine, with thick juice and thick flavor, heavy oil and fragrant sauce, this should be the way. Otherwise, why is the northern food so heavy?"

It's just that a layman is a layman after all, but Ning Weimin is not so sure of this answer.

Although the correct answer came from his mouth, he was not sure of it, and he contradicted himself.

"Yes...... But that's the exact opposite of what we just said. The thick flavor covers the original flavor of the material, which ...... ...... this?"

Fortunately, "Zhang Dascoop" was already quite relieved, and he no longer deliberately embarrassed or teased Ning Weimin.

Not only happily agreed with his answer, but also explained in detail what he was not sure about.