Thinking in his mind, Fu Yu couldn't help but take a look at Xie Mingyou.

Xie Mingyou is not like Chef Xie. He is quite wealthy and looks very simple and honest. At first glance, he does not seem to be the kind of person who is very scheming.

As a chef, this kind of personality is quite good, and it is easy to get along with other people.

Fu Yu's first impression of Xie Mingyou was okay, so he said politely: "Of course I know him. I heard before that the chef of Jinpeng Fish and Meat Restaurant is very good at his craftsmanship."

This is not made up, Fu Yu heard it said more than once, Zhao Meng mentioned it, Yao Shi also mentioned it, and Fu Yu finally met the real person today.

When Xie Mingyou heard this, he knew that the chef praised by others was probably his father, but he was still very happy.

After all, in recent years, he has become the number one chef in the kitchen. He handles everything personally. After all, his father is getting older and has less and less time to cook.

Although I often hear people say this on weekdays, I don’t know why I feel particularly happy to be able to look up to Fu Yu for so long?

Xie Mingyou was in a happy mood until he tasted this seafood dandelion pimple soup.

The dough is evenly sized and tastes chewy and smooth, with a very special texture.

If I hadn't watched Fu Yu make the whipping with my own eyes, I would have been unable to believe that it was purely handmade. Isn't that what the machine does?

The umami flavor of diced scallops is blended into the gnocchi soup, and the slightly bitter taste of dandelion is perfectly blended.

I don't know if it was because he stood for a long time, but Xie Mingyou really felt a little hungry.

Fu Yu cooked a small pot of seafood dandelion soup, and everyone in the study group got half a bowl.

After everyone had a taste of it, they felt warm and comfortable in their stomachs.

After Fu Yu showed how to cook the dishes, as usual, he started a cooking exchange and communication with everyone in the study group.

Xie Jing was really amazed by Fu Yu's cooking skills, and she did not hide her appreciation during her conversation.

Regarding Fu Yu's use of chopsticks, Xie Jing said sincerely: "Fu Chu, you have been practicing this unique skill for a long time, right?"

Fu Yu said nonsense: "I was in a chef school before, and the teacher watched us cook oil for nearly half a year. Picking up ingredients not only trained our hand speed, but also cultivated our accuracy in controlling the heat."

Xie Jing nodded, saying nothing, but feeling quite emotional in her heart.

It only took half a year to reach the current level, which shows that Fu Yu is extremely talented!

Xie Jing and Fu Yu carefully communicated with each other about some of the detailed operation skills they discovered after observing the operation just now.

The two of them were very engaged in chatting.

Xie Mingyou stood aside and listened carefully, adding a few words from time to time, and felt that he benefited a lot.

Learning through observation and communication like this is very helpful for improving cooking skills. While watching others cook, you can find out your own shortcomings in related operations, and then learn from them to learn from each other's strengths.

And when communicating, you will often be touched by this skill because of a certain step of operation, put forward your own opinions, and then listen to the other party's thoughts and opinions.

This kind of interaction can often quickly bring the relationship between the two parties closer, creating a feeling of meeting a close friend over wine.

Xie Jing seems to be kind and kind, but in fact she is very thoughtful and can run her own restaurant in such a prosperous way. She is certainly not an ordinary person.

Although he was somewhat sincere when communicating with Fu Yu, during the conversation, it was inevitable that he would deliberately flatter the other person, lift the atmosphere, and inquire about some detailed operational skills.

Everyone likes to hear good things. Although Fu Yu has a quick mind and quick reactions, he still lacks some experience in dealing with people.

Being complimented by Xie Jing in such a subtle way, I felt a little elated. During the conversation, I unknowingly talked about a lot of my own cooking experience.

In addition, Xie Jing really wanted to learn and communicate, so she would also put forward some of her own opinions appropriately. Both parties helped each other, and the conversation was very interesting.

The lively exchanges between them here immediately aroused the learning atmosphere. Xie Mingyou learned cooking from his father since he was a child. After completing his studies, he directly cooked in his own shop and usually stayed in the back kitchen.

There are not many opportunities to interact with outsiders.

He is a typical person born from the heart. He looks simple and honest, but in fact he doesn't have much in his heart.

Listening to his father and Fu Yu's lively exchange of cooking experiences, the conversation became more and more lively, and he felt a little itchy in his heart.

Although Xie Mingyou never learned cooking from a serious chef, his father taught him every bit of his unique skills.

After nearly twenty years of cooking, he has gained some cooking experience and has excellent skills in some cooking skills.

Because you are good at it, you can easily spot the deficiencies of others in this area.

Xie Mingyou felt very happy when he saw that Fu Yu was sincere in his treatment of others and did not hide any personal information when communicating.

He likes people like this, and just now Fu Yu said that he had heard of his name a long time ago!

Thinking of this, Xie Mingyou felt that he should also actively participate in exchanges and interactions!

That’s right!

Just show off your skills!

Fu Yu's cooking demonstration just now was indeed very exciting. The seemingly simple cooking of dishes contained many demonstrations of basic skills, as well as the handling and practice of operational details.

One of Xie Mingyou's best cooking skills is spooning, and every step of the operation is based on his years of experience in cooking.

What Fu Yu did just now is also very good, but there are still areas that need to be improved and improved in terms of details.

At least in Xie Mingyou's view, when Fu Yu was cooking the spoon just now, although his posture was very good-looking and standard, in terms of skills, such as the amplitude and direction of movement of the spoon according to the raw materials, if it could be adjusted again

, it will be more labor-saving, and the heating angle of the ingredients will be better.

Xie Mingyou thinks clearly, but if you ask him to express these words in words, he really can't explain clearly.

Because in the process of shaking the spoon, the strength of the arm, the angle of shaking the pot and the posture, these are all things that can only be truly understood through observation and practice.

It is impossible to fully grasp it by just describing it in words.

Xie Mingyou thought in his heart and said: "Fu Chu, I have some suggestions on turning the spoon. In fact, I discovered it when you just did it. In fact, if you can improve your technique when turning the pot,

Some, the effect will definitely be better!”

When Fu Yu heard this, his eyes suddenly lit up. He looked at Xie Mingyou in surprise: "Really? Mingyou, where do you think I am lacking?"

Fu Yu's attitude was very candid and he asked for advice seriously.

This was very useful to Xie Mingyou. He smiled naively and said, "I can't explain this. How about I demonstrate it."

Fu Yu naturally wanted it. Through the communication with Xie Jing just now, he could see that Xie Jing was indeed very skilled in cooking and had rich cooking experience.

Otherwise, the restaurant would not be run as freely as it pleases, yet customers would still be willing to dine in the restaurant to support it.

Xie Jing was obviously a little surprised when he heard this, but he did not stop him.

He knew his son very well. Xie Mingyou had never been a pushy person. Now that he suddenly wanted to show off his cooking skills, he really wanted to exchange cooking skills with Fu Yu and learn from each other.

Moreover, he was also a little curious about the shortcomings of Fu Yu's previous spoon-bumping operation.

When he was observing before, he watched very carefully and felt that Fu Yu's performance was very standard and skillful. This whole set of spoon-bumping movements was very mature, and it looked like he had practiced it for many years.

For a while, I didn't find anything wrong.

Now Xie Mingyou was vowing to give Fu Yu some guidance, which also made Xie Jing interested.

Of course, in addition to this, Xie Jing also really intends to make Fu Yu a friend.

With his eyesight, he could tell that Fu Yu was a rare talent.

It is a very rare thing to be able to become good friends with such people and have free time to discuss and exchange experiences in cooking.

If Xie Mingyou can become friends with Fu Yu because of this exchange activity, Xie Jing will be very happy to see it happen.

Xie Mingyou has a cheerful temperament. He said he wanted to show it and immediately reported the name of the dish.

After all, the demonstration was in the kitchen of his colleague, and Xie Mingyou also kept some tricks.

Instead of cooking some of the popular dishes in his restaurant, he chose a stir-fried fish fillet that is now on the market and almost every major restaurant will make it.

This dish happens to be a specialty of Chollima. Especially when Kaijiang fish is on the market, this dish has become a best-seller.

The fat and tender grass carp had been prepared in the kitchen for a long time. After receiving the instructions, the waiter quickly prepared the grass carp and sent it to the kitchen counter.

It can be seen that Xie Mingyou is very good at cooking this dish. His knife gestures to remove the fish are fast and steady, and he can cut it with ease with one hand.

When marinating, Xie Mingyou didn't hide it. He looked openly at the location of the seasonings and added them one by one.

In fact, there is really nothing to keep secret about this step. After all, this seasoning is not like other operations.

Even if you know the specific seasonings used, the actual cooking may not necessarily taste the same.

Every chef has his own characteristics in cooking, just for this reason.

Xie Mingyou marinated the fish and added an egg white.

Stir evenly and immediately heat oil in a pan.

The fish meat he makes is squid-like. When fried, due to the effect of the knife, the fish meat is directly shaped, the lines are spread out, and the shape is very beautiful.

When all the fish segments are fried, drain out the fish, pour out the excess oil, and add garlic slices and chili peppers to stir-fry until fragrant.

Quickly turn the pot twice, pour in the light soy sauce, immediately pour in the fried fish, sprinkle with seasonings, and start tossing.

Xie Mingyou is slow-talking and not good at expressing himself, but he is very skillful in the way he talks.

At the beginning of the stir-frying, because he wanted to stir-fry quickly, he stir-fried quickly. But if you look carefully, you will find that during the stir-frying process, he also performed the regular operation of a small spoon, and especially added the left and right

The direction changing technique of sideways continuous mini scoops.

Xie Mingyou's wrist flexibility is very high. In the seemingly simple mechanical movements, he is obviously very coordinated, and the angles are found very delicately. When the small spoon turns to the left and moves, he does it very coherently.
To be continued...