At this moment, the chef next to him couldn't help but move his nose and smell the aroma of aging.

Then he turned around and took a look curiously: "Are you frying onions?"

"Yes, I'm going to fry the onions in oil and use them later." Chen Nian replied.

The chef nodded: "I just saw you processing sea cucumbers. Do you want to use this oil to cook with sea cucumbers?"

"Yes, this dish is called braised sea cucumber with green onion in our place."

While Chen Nian was chatting with the chef next to him, Mr. Huo suddenly spoke.

"Chen Nian, who did you learn this skill from? Originally, I thought you were better at cooking Huaiyang cuisine, but because you told me that day that you also know some Shandong cuisine, I just wrote about roasting sea cucumbers with green onions this time.

Go in, even if you don't know how, I can teach you, but at that time I thought that even if I came back, I would at most make this dish using a simpler method, and that would actually be considered qualified.

Because if you say something unpleasant, even a simple version is enough for today's occasion, but I didn't expect you to do this. Your approach reminds me of my teacher when I was learning Shandong cuisine."

Chen Nian was still frying onions at this time. Hearing Mr. Huo's words, he smiled slightly: "Mr. Huo, I also learned this dish from a Shandong cuisine master. He told me about this dish at the time.

The dish may be said to be simple, but it may also be said to be difficult, so he later taught me both the simple and the more difficult methods."

Mr. Huo nodded: "Indeed, your cooking method is very authentic. Originally, I wanted to teach you, but now it seems that I have nothing to teach you about this dish.

And I found that your current approach is more complicated than what my master taught me. Did you learn it in Shandong?"

Chen Nian shook his head: "No, I'm in Tianjin."

While Mr. Huo was talking, Chen Nian saw that the domestic scallions were almost fried, so he used a sieve to scoop out the scallions and oil, and then used a sieve to filter out the scallions and fine debris.

, while saying: "Shandong cuisine, no matter how complicated it is, it makes sense."

"That's true." Mr. Huo also agreed very much.

As we chatted about Chen Nian, we discovered that Mr. Huo was actually quite easy to get along with, as long as he didn't offend him.

Chen Nian still remembered the fate of the unclean chef. Although there was no news on the surface, Chen Nian still learned from the gossip that the chef had been thrown into the sea to feed the fish.

And this order was given by Mr. Huo.

On a ship like this, if you don't have some skills, you can't control the people under your command. There are already a lot of intrigues in the kitchen where you are.

The only person I had offended before was Huang Su. That was because both myself and Mr. Huo came from the same country, so others would treat me a little less favorably, but Huang Su had no such worries.

But in other countries, there are still a lot of overt and covert conflicts between chefs of different races and colors, but they haven't broken out openly yet.

But you can still see it if you look carefully.

There are also some good people who are not convinced by each other.

Not to mention those red-collar chefs, all of them are at the level of master chefs.

If your wrists are too weak and your cooking skills are poor, how can people listen to you?

However, after Mr. Huo looked at Chen Nian for a long time, he went to other places.

After all, he couldn't find anything to suggest from Chen Nian, and staying here would be a waste of time.

But when he left, he had fully recognized the aging.

And Chen Nian also had a rough idea of ​​what Mr. Huo was thinking.

That is, I have actually done quite well in some aspects, and even Mr. Huo has nothing to teach me.

But this does not mean that Chen Nian became a teacher of Mr. Huo just to learn the Buddha Jumping over the Wall or to learn some Fujian cuisine.

Because during the time he was working here, Chen Nian discovered that if he wanted to continue on the road of being a chef, in addition to the eight major cuisines and some special local cuisines, he also needed to have more innovative spirit, and even
Chapter completed!