So I started to do it according to the method that Chen Nian said.

As the sound of romping here continued to come, the chefs couldn't help but look here. Some chefs who were not very good at it showed doubts in their eyes, but some chefs who knew better nodded repeatedly and knew Chen Nian.

This should be the authentic way to do it.

But the chefs here are all coastal chefs, such as Feng Su from Fujian, while another one comes from Hong Kong and another from Dalian.

Therefore, they can only have a slight understanding of the crabmeal lion head, which is the kind of thing that only knows the truth but not the reason.

But at this moment, a commotion came from the door. Chen Nian turned around and looked and it turned out that Mr. Huo was here.

Everyone greeted each other, and Chen Nian was no exception.

Mr. Huo walked in from the door and looked left and right as he walked.

Since most of the ones in front were some chefs who were older on the boat, Mr. Huo was familiar with them, and they were actually like flavour, and they had cooked the dishes at this party before.

Therefore, they have also received guidance from Mr. Huo.

Therefore, when Mr. Huo walked past them, he saw that their approach was fine and did not stop much.

In other words, one or two people did not do it properly, and after Mr. Huo mentioned a few words, he immediately corrected it.

Soon Mr. Huo came to Chen Nian's side.

Today, he came to the kitchen here mainly to teach Chen Nian. After all, he attaches great importance to Chen Nian. It is rare to practice cooking skills to this extent at such a young age.

Therefore, the dishes prepared by Aged today were also carefully selected by Mr. Huo.

Chen Nian told him that he had many good dishes, so Mr. Huo also recorded these.

Although the steamed fish glutinous rice dumplings that I gave me was easier to make, the other two were not that easy.

But when he came to Chen Nian and saw that Chen Nian was about to process the meat filling, he couldn't help but be a little surprised.

I couldn't help but wonder if Chen Nian would be too impatient.

After all, if the lion head is not done well, the disadvantages are quite obvious.

But although I felt uneasy in my heart, my face still had a bad attack. After all, I hadn't asked.

"Is this a lion's head?" the gentleman asked inadvertently.

Chen Nian nodded quickly: "Yes, crabmeal lion head."

"How did you do it? Tell me?" Mr. Huo asked very directly.

The aged ones don’t contain any lakes. Starting from choosing ingredients, I explained every process in detail, even the proportion of the meat, why should I choose such a proportion, why should I add horse hooves to it, and why should I?

Add shrimp roe to it, why do you want to clump the meat like this and then throw it into the basin? It’s all clear.

"Okay, stop for a while." After Chen Nian finished speaking, he looked at the texture of the meat on the plate, nodded, and then asked the helper to go to the side for a while.

Taking advantage of this time, Mr. Huo also took a spoon from the side and scooped a small piece of pork with the aged meat filling. He picked it up and looked at it and smelled it again. Finally, he put it directly into his mouth.

"The taste is very good, and the meat is full of energy."

Chen Nian couldn't help but feel a little proud, thinking that he had learned from the authentic Huaiyang cuisine chef, so what could he be wrong?

But he still asked modestly: "Mr. Huo, do I have anything to improve or pay attention to?"

What if there is?

That's what Chen Nian thought.

But Mr. Huo finally shook his head: "No, there is no problem with your method. Just do this. I will try it again after the finished product is made. And when you make onion and sea cucumbers, remember to let your people go.
Chapter completed!