Chapter 334 Pros and Cons
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 saying 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. Just have fun..."
Ning Weimin is 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."< br>
"Look, you have clearly explained to us the reason why we did this. This is definitely not something that ordinary chefs can do. I know many chefs in restaurants. It seems quite famous, but they just do what the master taught them, and they just follow the instructions 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 so-called celebrity chefs like them. To put it bluntly, if they are just doing their job and don’t have anything of their own, they will be like this for the rest of their lives. On the other hand, chefs like you will not It’s the same. Although cooking is casual, every move is original and can really enhance the taste. That’s what it means to have great ability and make good dishes that others can’t.
< br>Seeing that "Zhang Dashao" was about to speak again, Ning Weimin simply blocked the old man's words this time.
"Don't be too impatient, please listen to what I have to say. You will understand why I say this. "
"I, I have always known that a chef should be good at mixing 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 and proportions written out in a standardized way. ”
"Now, just because I have the honor to meet you and sit with you today, I finally seem to understand why. Just like what you just said, cucumbers seek to be refreshing, and peanuts seek to be crispy. Isn't it just that it's beneficial? Showing this characteristic, you will use various methods to adjust the seasonings and methods in this direction. "
"If this is the case, then you do it. The requirements of dishes should be like the calligraphy and painting of our country, which emphasizes the meaning rather than the form. Not only are you familiar with the traditional method of this dish, but you also know the direction in which to improve it. That is why you are so good at cooking. Personality, 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 unprecedentedly happy and happy.
"Okay, okay, you have such vicious eyes. To be honest, cooking is not just about that. With your understanding, not only can you do a good job in business, but you are also a good cook. Material! ”
"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 bring out the deliciousness of various vegetables, fruits, chicken, duck, fish, and delicacies from mountains and seas. In the end, It’s better to improve and highlight it.”
“As the saying goes, everyone has his or her own talents. When cooking meat, you have to make the meat delicious, and when you cook the fish, you have to cook the fish freshly. . For color, you can’t stir-fry it with sugar, and you can’t use spices for it. In short, it’s all about pursuing the ‘original taste’.”
“So a good chef should master the basics of cooking. Seasonings no longer need to stick to fixed formulas, but strive to adjust and change based on actual conditions. Because the texture of ingredients and seasonings will gradually change, in order to maintain the essence of cooking a dish, the chef's skills must also be used. Change along 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, that is a taboo, even if this method is passed down from generation to generation. Yes, it’s also wrong.”
A half-sentence is too much to talk about, but a thousand cups of wine are too little to drink with a close friend.
The chat was aroused by Ning Weimin, and the drinking also got him excited.
"Zhang Dashao", who was mentioned proudly by Ning Weimin, could no longer hold back and revealed everything he knew in his heart. He was uncharacteristically blushing and very friendly.
Facing Ning Weimin, who sincerely affirms himself, he is completely different from the cold and dull image in the eyes of ordinary people.
“However, what you just said is only half right. Because where there is positive, there is negative, and where there is yang, there is yin. The pursuit of how to reflect the advantages of raw materials. This is just the pursuit of most southern dishes. . Not so applicable to northern cuisine.”
"Why? Because the south is rich in products. As a land of plenty, in many places in the south, vegetables, river freshness, seafood, mountain delicacies, and meat are available almost all year round."
"But in the north, there are always countless The moon is not bright and the weather is freezing. By then, everything we can eat is not fresh. Braised radish, old potatoes, eggplant peels, and Chinese cabbage are almost all we have in winter."
"Especially in Shanxi and Shaanxi, there are many remote areas that can only produce some miscellaneous grains. If you don't even have these street vegetables, what should you do?"
Speaking of this, "Zhang Dashao "He deliberately put it off again and raised a question for Ning Weimin.
"Yeah? What should we do then? If we have to eat the original flavor and eat all these things in one winter, then who can stand it? Then...then we can only eat pickles. I know we There are a lot of pickles in Liubiju in Beijing, or you can 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, his eyes looking a bit proud of a child when he succeeds in his prank.
"How is it? You can't think of it, can you?"
But he didn't expect that even though Ning Weimin was young and had a lot of experience, he actually said it.
"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, northern cuisine is always heavy in taste. ?”
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 covers the original taste of the material, this...this...?"
Fortunately " "Zhang Dashao" was already quite pleased 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.
(End of this chapter)