These are the three dishes he wants to prepare today, and after seeing these three dishes, Chen Nian smiled on his face.

Because he can make these three dishes!

Isn't this a coincidence? I happened to hit the place I was best at.

It was at this moment that Huang Su didn't know when he came to Chen Nian's side: "Brother Chen Nian, which dishes are you responsible for?"

Chen Nian turned to look at Huang Su, and couldn't help but feel that this person had figured it out.

So he handed over the menu in his hand.

"There are three dishes in total, including crab noodles, lion head, sea cucumbers, steamed fish glutinous rice, a Huaiyang dish, a Shandong dish and a Cantonese dish."

Flavin was shocked after taking the order.

He knew that these dishes were one of the representative dishes in these dishes, but isn’t this kid better at Huaiyang cuisine? Why do they also have Shandong cuisine and Cantonese cuisine?

But at this moment, Chen Nian asked the other party again: "Master Huang, what dish are you going to cook?"

Huang Su hadn't figured out why Mr. Huo asked Chen Nian to make such a technical dish, but Chen Nian had already spoken at this time, so he had to hand over his menu to Chen Nian again.

After all, when Chen Nian handed himself the menu just now, there was no hesitation.

Chen Nian took it and took a look: "Nan Jian liver, lychee meat, oyster crisp with tomato sauce."

"It looks very good too." Chen Nian couldn't help but nodded. He knew these dishes, and he had never known the others at all, and hadn't even heard of them.

But Huang Su knew very well, how could this be bad?

The technical content of the dishes made by Aged is much higher than that of your own dishes.

That is, the steamed fish belly may be a little simpler.

But whether it is crab noodles, lion heads, or sea cucumbers, they were all national dishes in the past, and they had to be afforded by dignitaries or even princes and nobles.

As expected, the treatment is different. I just regret that I had been born for decades, if I could be as old as I am...

well……

Thinking of this, Huang Su's jealousy began to emerge again.

But his personality is that although he is jealous in his heart, he still has to hold his face and show his smile.

"It depends on Mr. Huo's arrangement, and I made these dishes before." Faced with Chen Nian's answer, Huang Su had to reply without being salty and calm.

"Master Huang, I have another question. When the evening party was held on the boat, did Mr. Huo designate you to cook these dishes?" Chen Nian was still a little curious about this.

"Yes, this is the rule since I came to this boat, but it is also strange sometimes. We have never cooked many dishes, but Mr. Huo seemed to be able to see through people's psychology and wrote them out.

Let's do it.

And not only are Chinese chefs like us, but also cooks from other countries such as the United States, Britain, Italy, France, Germany, and the Philippines.

Mr. Huo knew everything. In short, I didn’t understand it very much when I first came, but after knowing Mr. Huo, I only admire him.”

Chen Nian looked at Huang Su and praised Mr. Huo sincerely. Speaking of which, this was the first time he saw such admiration on Huang Su's face, whether it was Huang Su who used to others or now Huang Su who was now, Chen

Nian only saw jealousy on his face.

However, this also indirectly shows that Mr. Huo is indeed very strong.

And I am very lucky to be Mr. Huo’s disciple.

"But sometimes these menus are written, even if Mr. Huo knows we can do it, Mr. Huo will still come here. Maybe those of us who have been on the boat for a longer time are fine, mainly because you are new to the boat like this

Mr. Huo, the chef, will definitely give you some advice. After all, sometimes it is different from being able to achieve perfection."

Listening to Huang Su's announcement again, Chen Nian couldn't help but wonder what he would say when Mr. Huo came.

After a brief rest, Chen Nian and the others began to take the chefs to the warehouse to move things.

The quantity of each dish at the party is prescribed, but Aged seems to prefer a buffet.

Because on the way to the warehouse, Chen Nian asked several more chefs, and basically there was no need to use a large plate of dishes.

Most of them are like they do it themselves and can be packaged.

Put a crab paste lion head in a small bowl, put a little soup, and cover it with a lid.

The same is true for roasting sea cucumbers with onion. You can hold a sea cucumber in a small bowl, then add some soup lightly and add three or five shredded green onion as an embellishment.

It’s even better to steam the fish belly. Cut the fish belly into pieces and steam it directly in a small plate.

After the pot is released, it is also directly on the small plate.

"It seems to be a buffet mode. I don't know if I have the chance to go ahead and try out what the dishes made by other chefs are like."

Chen Nian only regarded this time as an opportunity to learn and communicate.

In the past, I always learned a dish from a certain chef or some signature dishes from a certain cuisine.

At most, I went to work as a chef in the Ruyi Building opened by Yang Qiuqin for a while in Yangzhou City, Daxia, and had come into contact with the environment where I worked with many chefs.

But cooking at the same time with dozens of chefs in the same kitchen like now is something he has never experienced before.

But it just looks like the kitchen in the collective dormitory, where all the products are made are fine dishes for high-quality officials and nobles.

So in this environment, Aged has more opportunities to come into contact with various cuisines from different countries and ethnic groups.

Although Aged food is considered the best in Chinese food in the world from beginning to end, meals in other countries also have certain advantages.

In this way, after letting the chefs move all the ingredients back into the kitchen, Chen Nian began to arrange for them to deal with them.

It was at this moment that a waiter came in with large boxes and put them down, and then began to count the number of tableware each chef needed to use.

After all, all the dishes at this party are basically single servings, so naturally there are exclusive tableware.

The old man feels that foreigners prefer to eat separately, that is, they are all dressed.

Although one family stir-fryed three dishes and steamed a pot of rice, when eating, everyone's rice and those three dishes will be divided and placed on a plate.

This is indeed a bit hygienic, but Chen Nian personally thinks it is actually unnecessary to do so, but he will respect other people's customs.

"Dylan, you can handle the fish and take off the belly of the fish. There is no need in other places." Chen Nian said.

"You should go and deal with sea cucumbers. Remember to wash more and wash off the layer of mucus outside, otherwise it will affect the taste and taste."

Then he looked at the other two chefs: "One of you will cut the meat for me and the other will handle the horse's hooves for me. However, the horse's hooves don't consume much work, just chop them up, so you can deal with them after getting the horse's hooves.

Crab, I will use the crab meat and crab roe on it later.

After settling down, the old chefs immediately started to act.

They are very skilled in these most basic ingredients for handling food, and they basically don’t need to worry about how to get old.

The part you choose for the meat aging is the hard part of the pork ribs, and the one you choose is still cold fresh meat.

Moreover, the proportion of fat and lean meat is 60% fat and 40% lean meat. Only in this way can the lion head taste more tender. If the proportion of lean meat accounts for more, the lion head will not be easy.

When you gather together, you will feel like you have dry hair when you eat it.

Chen Nian directed the chef who cut the meat to cut the meat into soybean-sized pieces, without chopping it too much.

After the chop was cut, the horse's hooves were chopped up, and crab meat, shrimp roe and other things were ready.

Aged the rice and put these into a large pot containing the cut meat filling, then add ginger, chopped green onion, rice wine and water.

Since the amount to be made is relatively large, the way to add ingredients to the aged is also bold.

A small pot of onion and ginger each.

Half a jar of old Shaoxing rice wine and a jug of water.

There is also half a bowl of water starch.

As for some other seasonings in the middle, the aged ones are also scooped in from one spoonful to another.

Then stir. After adding these ingredients, stir them naturally.

This kind of physical work is also handed over to the helper to do.

I have to say that I was a little uncomfortable before, but these people are still quite good after using them.

When we were in Honghong Hotel, everyone had their own things to do. Before Li Ting came, no one was responsible for handling the ingredients.

So at that time, Chen Nian would deal with it with everyone.

But now it is different. These three people are dedicated to serving themselves and helping themselves.

There is anything they can do.

This feeling is great, no wonder so many people like to be masters, leaders, and command others.

Of course, Chen Nian was not corrupted by power, but it could save himself some physical strength and would not easily make any mistakes in his subsequent work.

After stirring the meat filling evenly, Chen Nian came here to demonstrate.

I saw Chen Nian gather the meat fillings with his hands, forming a big ball, then lifted them up, and then swung them into the basin with force!

After a "pop", the meat filling was thrown into the basin and flattened.

"Did you see it? You just do it until you get strong, otherwise the lion's head will not be elastic at that time." Chen Nian said.

The chefs nodded to show that they knew.
To be continued...