Star Chef, She Can Be Salty Or Sweet

A good memory is not as good as a bad pen.

There is no pen, but it doesn't matter, there is an optical brain.

Chen Wu and Jin Zhen are two studious apprentices, upon hearing the sound, they immediately turned on their brains and wrote down her words verbatim.

Jian Yan nodded in satisfaction, not to mention his talent, but his attitude towards learning was very serious.

Let's do this first, wait for a long time, and then see what they are good at.

After cleaning the large intestine, Chen Wu and Jin Zhen watched her dismantle the whole pig in a dumbfounded manner.

"Pig's head is suitable for making lo mei, and it can also be used as pig's head cake. Pig's ears, pig's head, pig's nose, and pig's tongue are all good dishes to go with wine."

When dismantling the pig's head, every time she disassembled a part, she would explain the taste of this part and what method to use to make it delicious.

Chen Wu and Jin Zhen nodded when they heard it, and sat happily taking notes.

Then came the pig's trotters, pork tenderloin, pork ribs, pork loin, pork bones, neck meat, buttock meat, plum meat, pork belly, etc., all arranged neatly under her explanation.

The whole pig, after her treatment, can be said to be good ingredients that can be made into delicious food except for the pig lungs and urine bubbles that were not brought back.

"Master, can I ask you a question?" Chen Wu really couldn't help the curiosity in her heart, and asked when she was about to cook lard with pork suet cut into the same size.

"You ask."

Boiling lard is simply a familiar skill. Lard is a good thing, and it is not good to use it to make pastries.

The steamed vegetables in the Mianyang three-steamed traditional dish of the Han nationality in Hubei, put some lard and stir it, and the taste is called the original flavor.

The crispy lard dregs boiled out of fat is also extremely delicious. If you eat it directly with some sugar, the taste is wonderful.

Use it for fried rice, or put some when you stir-fry vegetables and cook noodles. The taste is also first-class.

In short, only those who have tasted the aroma and deliciousness of lard can understand it.

"How many years have you been studying this?"

"More than twenty years."

It's not too long, not even one-fifth of their lives, so I don't know if they can reach the level of master after studying for more than 20 years.

Hearing the two people's questions, Jian Yan was silent for two seconds before saying, "I can't give you the answer. In the culinary industry, talent requires hard work and a good tongue."

"Taste can be artificially cultivated. Diligence mainly lies in yourselves. Talent is something..."

After a slight pause, she said slowly under the expectant eyes of the two, "I can't ask for it."

No matter what kind of business you do in this world, you don't have to work hard. Talent is more important than hard work.

With talent and hard work, it is easy to achieve the ultimate and climb to the top.

No talent, no matter how hard you work, trying to achieve the ultimate and climb to the top is tantamount to nonsense.

Even more so in the culinary world.

Anyway, the chefs and well-known chefs she has come into contact with and know are all talented and hardworking, and no chef has climbed to the top through hard work.

The corners of their mouths twitched, and they said in unison, "Master, do you think we are talented?"

"have."

Glancing at the two of them, she said, "But you two have different talents.

According to my observation during the time on the boat, Chen Wu's talent for pasta is higher than his talent for cooking.

Suitable for white case master.

As for you, Jin Zhen, you are really not good at pasta, but your cooking talent is not bad. "

The two of them don't care about the talent and skill points, they just need to know whether they have talent or not.