It was just a humble word, and Tang Yuan only said a polite word, but Sikong Yao really had an opinion, which choked Tang Yuan.

However, Tang Yuan has been teaching lobster cooking for decades, not to mention the skills, and the experience is also mature, and some slightly simpler dishes can be said to be really forced to make them. When Sikong Yao said this, Tang Yuan was not angry but happy, and said with a smile: "Really? Then you can tell me, uncle, I am going to have a long experience today. ”

Although Tang Yuan is more than ten times older than the girl in front of him, his culinary attainments are by no means comparable to the talent of young people. And it is precisely because of this that Tang Yuan also knows how to be humble and learn.

There is no end to the path of cooking, and continuous innovation and learning are the ways to take your cooking skills to the next level. Tang Yuan understands this kind of thing, and he can accept it.

In the face of Sikong Yao's reply, Tang Yuan showed the demeanor of a cooking master.

Sikong Yao also had no intention of bumping into Tang Yuan, but a cabbage and lobster salad caught her attention earlier, and an idea sprouted in her heart, and his persistence and impulsiveness for cooking made him unable to control his mood, so he put forward his opinion to Tang Yuan.

Sikong Yao first apologized: "Uncle Tang, I didn't mean to collide with you, but I had an idea in my heart, and I didn't know if it was feasible, so I wanted to ask you." ”

Tang Yuan waved his hand generously and responded heartily: "But it doesn't hurt to say it." ”

Sikong Yao nodded in thanks, and then said, "You are a master in lobster cuisine, and no one must know your opinions about lobster better than you." Decades of experience as a chef have also allowed you to develop a sophisticated experience. ”

Tang Yuan secretly felt bad, although Sikong Yao's words were reasonable. But as soon as I came up, I praised myself first, and I guess it will be uncomfortable next.

Sure enough. Sikong Yao changed his words for a moment, and then said: "But often you always bring this kind of experience to cooking, the most skilled craftsmanship, the most accurate dosage, the most appropriate heat, all the steps are like a fixed process, there is nothing new at all." ”

Tang Yuan frowned slightly, and said, "What's wrong with this, I must ensure that the dishes I serve are always the most perfect." This is how the taste of the guests tasted this time. The next time they come, it's the same. I won't let my customers down, and I can't let them down with Minghe Restaurant. ”

Sikong Yao nodded, and said: "I know Uncle Tang's loyalty to Minghe Restaurant, every time you cook is for the reputation of Minghe Restaurant, I can only say thank you for this kindness for my father." But as a chef, I have to point out the flaws in your cooking. ”

Tang Yuan frowned, he has been a cook for decades, and although his exquisite cooking skills are not invincible in the world, he is also unyielding in the face of strong opponents. Why did a young man say that he had a defect today, he was really puzzled.

Tang Yuan had to ask, "Then you can tell me what I didn't do well." ”

"Your cooking is too sophisticated. The old is too handy, and every step is like a fixed-point and timed process, without passion. No creativity. Because you have to make sure that the dishes you make every time taste exactly like the last time, your cooking process becomes a process of replication. Pure anatomy. Pure spooning, pure topping. What I ate was only your loyalty to Minghe Restaurant, but I didn't rebuke the feelings that belonged to you and integrated into it. ”

"This ......" Tang Yuan recalled his life in the past few years, it was indeed monotonous and repetitive as always, going to and from work, sitting on the same dishes every day, Minghe Restaurant never had time to rest all year round, and he never enjoyed his leisure time, fortunately, his body was exceptionally tough, no illness and no pain, but he had lived in this stuffy kitchen against the stove for more than ten years.

Sikong Yao then said: "Uncle Tang, I know that you are wholeheartedly for Minghe Restaurant, and as a junior, I only have full respect for you. But the more this happens, the more I hope you will have new achievements in your cooking career. Not just for yourself, but also to cater to the times. Although your lobster dishes are delicious, they are too conformist, no matter how delicious you cook, the traditional dishes are still too monotonous, and what is needed in this era is change. ”

Sikong Yao's words were like a heavy hammer hitting Tang Yuan's heart fiercely, knocking cleanly, knocking straightforwardly, knocking ruthlessly, but it made him realize it.

Tang Yuan sincerely asked: "Miss Yao, I don't know if I can demonstrate it for my uncle?" ”

Sikong Yao nodded and said, "I hope my cooking can enlighten you." ”

As Sikong Yao and Tang Yuan entered the kitchen, the cooks below were surprised and chattered endlessly.

In addition to being surprised by why a young and beautiful girl like Sikong Yao entered the kitchen, there is also a change in Tang Yuan's mood.

"The chef seems to be having a lot of fun today......

"No, since those newcomers came to our hotel to get started, I saw that the chef was so emotional......"

Tang Yuan asked, "Miss Yao, I don't know what kind of lobster cuisine you have in mind?" ”

Sikong Yao said: "I am a pastry chef, and I mostly deal with flour, fresh milk and fruits on weekdays. I don't know if I did it right, but my innovation was the incorporation of fruit into lobster dishes. ”

Tang Yuan thought for a moment and said, "Fruit...... This is a great idea, but the fruit is too juicy and can easily mask the flavor of the lobster itself. ”

Sikong Yao shook his head and said: "No, the taste of the lobster itself is characterized by umami, but too much vibrant umami will make the sweetness of the lobster itself seem a little insufficient, so in the process of cooking, it is necessary to use the combination of other ingredients to bring out the taste of the lobster." So my choice is ......"

I saw that Sikong Yao actually took out a round red fruit from the fruit basket.

Tang Yuan exclaimed: "It turned out to be dragon fruit, no one has ever used dragon fruit to cook, this is too bold, absolutely not." ”

Sikong Yao threw away the dragon fruit slightly, and the red shadow left a dazzling phantom in the air, Sikong Yao said confidently: "Why not?" The taste of dragon fruit itself is very mild and light, neither stealing the taste nor stealing the taste, and it is rich in a variety of trace elements, whether it is in taste, nutrition or taste, it is a natural pair with lobster. ”

Tang Yuan dissuaded: "Dragon fruit is not unpalatable and can even be called delicious, but it has a fatal flaw, that is, it has no flavor at all, neither organic acids nor ester aromatic factors. It barely tastes good, and using it with lobster is nothing short of a horror. ”

Sikong Yao quickly brandished the fruit knife to peel and cut the dragon fruit, and said at the same time: "Uncle Tang, I can't compare with you in lobster cuisine, but I definitely have more research than you in terms of fruits, the reason why dragon fruit does not contain ester aromatic factors is because its flesh almost does not contain fructose and sucrose, and the sugar is mainly glucose, this natural glucose is most suitable to be eaten with other ingredients to promote absorption." ”

Tang Yuan repeatedly dissuaded: "Even so, once the dragon fruit is put into the pot, before the lobster meat is fully cooked, the dragon fruit flesh will turn into a sticky juice, and no one likes to eat lobster with this taste." ”

Sikong Yao responded: "That's right, so this is not a hot dish, as I said before, it was your lobster salad that gave me this idea, so this is a cold dish before an appetizer." ”

Sikong Yao first boils the processed lobster meat in flying water, stir-fry it slightly with the dragon fruit flesh, and must quickly add salt, chicken powder and Huadiao wine to taste before the dragon fruit is submerged in high heat.

Her Chinese cuisine skills have no aesthetic sense, and the pots and spoons that are too heavy for girls make her body look a little shaky, but Tang Yuan feels a pure intuitive aesthetics, bold and novel, and fearless courage.

In less than ten seconds, the lobster meat and dragon fruit are out of the pot together, the dragon fruit flesh itself retains a warm residual temperature, and the lobster meat has been blanched so the taste is full, the taste of the dragon fruit is like a layer of smooth silk scarf wrapped on the surface of the lobster meat, and what seeps out from above is the extremely pure sweetness of the lobster meat itself.

Tang Yuan held the spoon for a long time and couldn't let go, from the first time he cooked to now, his enthusiasm had gradually faded for forty years, and now he was so energetic again, his eyes wanted to cry without tears.

"This sweet ......"

Sikong Yao finished cleaning up the stove, and then said: "Being unconventional does not mean subverting tradition, innovation has two meanings, one is from scratch, and the other is from existence to change. This dragon fruit shrimp ball dish looks like a gimmick of fruit, but the key lies in the processing of lobster meat, the protagonist of lobster dishes is always lobster, and other side dishes, including dragon fruit, are all to highlight the deliciousness of the lobster itself, so the essence of this dish is still lobster. ”

Tang Yuan was shocked again, he didn't expect Sikong Yao to be young, but he knew the way of cooking deeply. As the saying goes, the most important thing in lobster cooking is lobster, when Tang Yuan thought that Sikong Yao wanted to use fruit as a selling point, even he himself saw that this was not a fruit dish.

Tang Yuan looked at Sikong Yao's slender figure, but he seemed to see the shadow of a giant supporting this era. The girl in front of him is a combination of courage and ability, and her cooking seems to have endless magic, all because of her devotion to the root of cooking. (To be continued......)