Although Chen Nian has full confidence in the onion roasted sea cucumber he made, he is still a little nervous at this moment.

After all, even good students will feel uneasy after giving their test papers to the teacher.

Mr. Huo held this plate of freshly served onion and roasted sea cucumbers and first looked at the color.

"Yes, the color is not particularly dark. This is how it is made with onions and sea cucumbers. I have seen many chefs deliberately make the color darker in order to make the soup thick and tasteful. In fact, that is wrong, because since you want to color it,

Soy sauce must be used, but soy sauce itself has a salty and soy sauce flavor.

Just adding extra money to look delicious will make the dishes made very failed."

Mr. Huo said.

"Mr. Huo said that my master said this when he taught me. He just said this color, and now it's just installed it in a small plate. If it is installed in a large plate, the color will look even more

It looks good." Chen Nian nodded and moved out what Master Sun said.

"What's your master's surname?" Mr. Huo asked curiously.

"The surname is Sun, and his name is Sun Fuquan." Chen Nian said honestly.

As a result, Mr. Huo thought about it and couldn't figure out who Sun Fuquan was. In the end, he gave up. After all, there are so many chefs in the world, and maybe everyone has to be heard by themselves.

Moreover, I have been on the boat for several years and don’t know much about what’s happening outside.

Then he looked at the bright color of the sea cucumber: "What did you add to it to make the sea cucumber look so good?"

"I added onion, ginger, and pepper oil, and I made those in advance."

Mr. Huo nodded again: "Yes, it smells a faint numb smell. The aroma of pepper is also very important here. Generally, it is better to use pepper oil when making onions and sea cucumbers."

As he said that, Mr. Huo directly moved the sea cucumbers placed on the onion and the onion below to pick up the sea cucumbers placed on it.

Send it directly into your mouth and taste it carefully.

As soon as the sea cucumber was in the entrance, Mr. Huo was shocked and stunning.

The smell of peppercorns I just mentioned is not obvious in my mouth at all, there is only a faint scent of numbness, but this also requires a careful feeling to taste it.

And this faint numb fragrance is just the most inconspicuous one, mainly the rich green onion fragrance echoes in the mouth.

Full and long.

It is not the kind of onion flavor that can be eaten when you enter the mouth, but after swallowing it, the onion flavor will disappear.

As the executive chef on the Platinum Star, Mr. Huo's tongue is also quite sensitive, which is also his most proud talent at the time.

Therefore, he can taste the quality of many foods as soon as he has the mouth.

And you can even guess how to make it, so Mr. Huo fully recognized the aged age after this sip of sea cucumber.

"The onion is steamed, very soft and rotten, and it has no spicy feeling at all. It only leaves the aroma of onion after being burned. The mouth you make is also very good, and the sea cucumber is very smooth in the mouth, which makes it taste very delicious.

It's also very crispy and can be broken with a slight bite, which means you've made a good deal on the heat.

Many people cannot make sea cucumbers well, but they cannot master the heat and time. With this dish alone, you are already qualified to become a red-collar chef. When I was watching here just now, you treated sea cucumbers.

Very well-placed, so now it doesn't taste like that sea odor."

Chen Nian finally breathed a sigh of relief when he heard Mr. Huo's praise. It seemed that Master Sun did not teach him in vain.

If Master Sun could also be here, I would be very pleased to hear what a chef like Mr. Huo said.

"No problem, you can do it well." Mr. Huo patted Chen Nian on the shoulder with appreciation, and then turned around and left.

Although there was still a dish of crab noodles and lion heads behind the age, Mr. Huo felt that there was no need for that.

If you can cook sea cucumbers in this way, you will naturally not be overturned by the crabmeal lion's head.

In other words, if Aged can make this dish of sea cucumber like this, it will be no problem to make other banquet-level dishes.

Chen Nian was still a little proud after receiving the praise, but it did not show it particularly clearly on his face.

On the contrary, after hearing that Mr. Huo had tasted the aged sea cucumbers, he gave such an evaluation, and was so proud that he could not do it.

Chen Nian thought about it and distributed four more portions, and asked several of his assistant chefs to taste them too.

As a result, after tasting the four of them, they were shocked!

Even Makoto Kudo, who had always been arrogant and aimed at surpassing the age of age, and had already set a deadline, could not help but convince.

Most people will have high respect for the strong.

So Kudo silently pushed the time beyond the age in his heart for a few more years.

After the onion and sea cucumbers were almost done, Chen Nian began to stop.

Now Agedan feels that it is almost time for guests to enter the venue. If the scallions outside are not enough, add them in the middle of Agedan. If you take them all out at one time, it will inevitably be greatly reduced in the taste of the scallions behind you.

And this kind of cooking is very hot.

At this time, Chen Nian felt that the lion's head was almost done, so he went to the side to wash his hands, wiped it dry, and then came to a big pot, and directly opened the lid. Suddenly, the aroma of meat and crab came to his face.

There were crab flour lion heads inside, which were cooked like jelly, shaking in the water tremblingly.

And the large crab roe on it is the finishing touch.

The yellow and orange embellished on the white pink lion's head is like a yellow gem carried by a girl with creamy skin.

And the cabbage covered on it is now extremely soft and rotten.

I picked up these cabbages and arranged them to Dylan to cut them, but only the leaves were used, and the cabbage gang below was discarded.

"Come on, give me a hand and hand me a small bowl." Chen Nian ordered.

This dish should be served in a small bowl, because in addition to the lion's head, the soup must be also included.

This dish is not only eating meat but also drinking soup.

First, put a small piece of cabbage leaves on the bottom of the bowl, and then lift the lion's head out of the pot.

The shaking lion's head looks very resilient, as smart and lively as a lion's head shake.

Put the lion's head into a bowl, the crab roe is facing up, and the old one scooped a spoonful of soup inside and put it into the bowl.

Not much, just soaking two-thirds of the lion's head.

"Okay, take it there."

Old arrangement.

He was not very relieved to serve this lion head for others. After all, after two hours of stewing, if you are not careful, the lion head will break.

Although the requirement for making a lion's head is that the lion's head will not disintegrate after it is made, that is only relative.

Otherwise, if it is really so strong and flexible, it has to be done according to Chaoshan beef balls.

At that time, Chaoshan beef balls will be used to play table tennis, so the large lion head will be used to play tennis.

After snatching out the lion's heads one by one, Chen Nian moved his shoulders.

Then I went to get the steamed fish belly.

As mentioned earlier, steaming fish belly among these dishes is the easiest.

The only way to get from beginning to end is to put the fish in a plate, then sprinkle the pre-adjusted sauce on it, and then steam it directly in the pot.

Moreover, the old one uses a small steamer to make fish belly, so you don’t even need to put the tray on it, just take the steamer out.

At that time, the tile of cages will appear different when placed there.

But in the end, 4 cages were left.

After all, those dishes are just taken out, so they can rest and eat something.

Anyway, according to the amount Mr. Huo had already drawn, Aged Nian made a lot of spare parts.

They digest it internally now, and there is no problem at all.

Chen Nian's assistant chef was savoring it carefully here.

They are increasingly impressed by the old man.

And in the past few days when Chen Nian, they found that Chen Nian had completely different personalities from their previous chefs.

Aged people are the kind of people who are not very interested in anything other than cooking.

Not to mention making money from it, you can make a profit from it.

So the more they look at the age, the more they like, because even if the chefs are rich, it has nothing to do with them, and those who usually do this are not so open-minded.

I always feel that my skills will be learned secretly.

I'm suspicious every day.

In addition, he has a bad temper and beat and scold them like the chefs.

Faced with such a situation, the chefs usually dare not speak out.

But this situation has disappeared completely since the age of age.

Chen Nian was having delicious food and resting with the helpers.

Fei Su on the other side was so busy that he was overwhelmed. The dishes he made were a little different from those made by Aged.
To be continued...