At this point, Ning Weimin did not allow Ning Weimin to continue speaking, and "Zhang Dashao" couldn't help but interrupt him again.
"Okay, okay, if you keep talking like this, it's over. I'm just a spoon-handler. I only know a few things about the stove. I can't teach you anything useful. Just listen and have fun...
"
Ning Weimin was extremely stubborn on this issue.
"Don't say that. As the saying goes, food is the most important thing for people. Isn't cooking the most useful thing? I'm not complimenting you at all. When we listen to your chat, it's like taking a class."
"Look, you have clearly explained to us why we did this. This is not something that ordinary chefs can do. I know many chefs in restaurants.
It seems quite famous, but that’s what the master taught them, so they just do it, and they just follow the script all their lives. There are also those award-winning cooking masters who can carve dragons and phoenixes and put on shapes."
"I really can't admire the so-called celebrity chefs like them. To put it bluntly, they are all just doing their job without any of their own stuff, and they will be like this for the rest of their lives. On the other hand, chefs like you are different. Do
Although the dishes are casual, every move is original and can really enhance the taste. That is called having real ability and great ability. It is possible to make good dishes that others cannot make.
Seeing "Zhang Dashao" about to speak again, Ning Weimin simply blocked the old man's words this time.
"Don't be too impatient to be humble. Please listen to what I have to say. You will understand why I said that."
"I've always known that there is a saying that chefs should be good at seasoning the five flavors. In the past, I just thought, isn't it just seasoning with seasonings? What's so difficult? And I really don't understand why our dishes don't have clear ingredients.
Ingredients and proportions are written out in a standardized way.”
"Now, just because I have the honor to meet you and sit with you today, I seem to finally understand why. Just like what you just said, cucumbers seek to be refreshing, and peanuts seek to be crispy. Isn't it as long as it is beneficial to
Showing this characteristic, you will be eclectic and use various methods to adjust the seasonings and methods in this direction. Am I right?"
"If that's the case, then your cooking requirements should be like our country's calligraphy and painting, which emphasizes the meaning rather than the form. Not only are you familiar with the traditional way of making this dish, but you also know the direction in which to improve it.
.That’s why your cooking is so individual, expressive, original and soulful..."
It must be admitted that Ning Weimin has completely touched the heart of "Zhang Dashao".
The old man could no longer hold back the smile lines on his face. Just by looking at his expression, you could tell that he was feeling unprecedentedly happy and happy.
"Okay, okay, you have such vicious eyes. To be honest, that's not all cooking skills are. With your understanding, not only can you do a good job in business, but you are also a good material to be a cook!"
"That's right. There are too many ingredients in the world, with different properties, and there are none that are completely tasteless. The duty of a chef is not just to condense the deliciousness of various vegetables, fruits, chicken, duck, fish, and delicacies from mountains and seas. In the end,
It would be nice to improve and highlight it.”
"As the saying goes, all things have their own innate qualities, just like people have their own talents. When cooking meat, you have to make the meat smell delicious; when cooking fish, you have to cook the fish freshly. For color, you can't fry it with sugar, and for aroma, you can't use it either.
Spices. In short, in four words, in order to pursue the 'authentic taste'."
"So after a good chef has mastered the basics of cooking, he no longer needs to stick to fixed methods and seasonings, but strives to adjust and change based on the actual situation. Because the texture of ingredients and seasonings will gradually change, in order to maintain the
The essence of cooking a dish, of course, the chef's skills must also change with it."
"On the other hand, if the seasoning and cooking techniques destroy the advantages of the food and cover up the original taste of the food, then it is a big no-no. Even if this method is passed down from generation to generation, it is wrong."
Half a sentence is too much to talk without speculation, but a thousand cups of wine is too little to drink with a close friend.
The chat was aroused by Ning Weimin, and the drinking also brought some energy.
"Zhang Dashao", who was mentioned proudly by Ning Weimin, could no longer hold back and revealed everything he knew in his heart.
Uncharacteristically, his face was red and very friendly.
Faced with Ning Weimin, who sincerely affirms himself, he is no longer the cold and dull image in the eyes of ordinary people.
"However, what you just said is only half right. Because there are positives and negatives, and yang and yin. The pursuit of how to reflect the advantages of raw materials. This is only the pursuit of most southern cuisine. Northern cuisine is not so
Applicable.”
"Why? Because the south is rich in products. As a land of plenty, many places in the south have vegetables, river fresh food, seafood, mountain delicacies, and meat available almost all year round."
"But in the north, there are always months of drought and cold weather in the year. At that time, the things you can eat are not fresh. Braised radish, old potatoes, eggplant skins, Chinese cabbage, etc.
That’s almost all we have for winter.”
"Especially in Shanxi and Shaanxi, there are many remote areas that can only produce some miscellaneous grains. Even these street vegetables are not available, so what should we do?"
At this point, "Zhang Dashao" deliberately made things difficult and raised a question for Ning Weimin.
"Yeah? What should we do? If we have to eat the original flavor and eat all these things in one winter, then who can bear it? Then...then we can only eat pickles. I know the Liubiju pickles in our capital.
More. Or just eat stuffings, wontons, dumplings, steamed buns..."
Seeing that his thoughts were being led by him, Ning Weimin was immediately troubled by the problem. He frowned and asked subconsciously.
"Zhang Dashao" couldn't help but smile slyly, and his eyes looked a bit proud of a child when he succeeded in his prank.
"How's it going? Can't think of anything?"
But he didn't expect that even though Ning Weimin was young and had a lot of experience, he would actually speak out.
"Hey, by the way... Shandong cuisine among the eight major cuisines is northern cuisine. It has thick juice, rich oil and soy sauce. This should be the solution. Otherwise, why are northern dishes so heavy?"
However, a layman is a layman after all, and Ning Weimin is not so sure of this answer.
Although the correct answer came from his mouth, he was not sure and contradicted himself.
"But...but this is completely contrary to what we just said. The strong taste will cover up the original taste of the material. This...this...?"
Fortunately, "Zhang Dashao" was already quite relieved and no longer deliberately embarrassed or teased Ning Weimin.
Not only did he happily agree with his answer, but he also explained in detail where he was unsure.