The people walking over were Xiao Jin and his group.
Wushuang curled her lips, "Humph, is there a rule against asking for help outside the field?"
"Of course not, it's just that good things are shared by all." He turned to look at Mingyue, "If you want to give Wushuang some advice, please also give me some comments on my cooking."
At this time, the entire enzyme pool was filled with students from the Oriental Culinary College.
Mingyue is the only outsider here.
It would normally be a bit uncomfortable to be stared at by so many pairs of eyes, but Wushuang and Xiao Jin both looked very serious. Mingyue really admired their spirit of studying their cooking skills all the time, and she was willing to lend a helping hand to those who worked so hard.
So Mingyue became serious, and Wushuang, Xiao Jin and others clearly felt that Mingyue's aura suddenly changed.
"Wushuang, when you prepared the slag beef, you added beef tendon. I guess you wanted to imitate the method of tendon-head beef, right?"
Wushuang was a little surprised. "Yes, you can guess it. But at that time, due to the lack of ingredients, I only added beef tendon. Later, I made it again, adding various beef tripe, beef tendon, etc., but it turned out weird after it was made."
Mingyue didn't seem surprised. She said, "Because the theme of your dish is slag beef, adding too many things would make it messy. It's delicious to eat meat after stewing the tendons until they are soft, but slag beef is finely minced beef. Adding tendons to increase the taste is good, but if you continue to add more tripe and beef shanks, it will become a bit messy."
Wushuang was instantly enlightened by Mingyue's words, "That's right. After adding large pieces of beef tendon, it actually feels a bit off when you eat it. So that's how it is."
Mingyue continued to analyze carefully, "Well, remember that you're still making hot pot. The idea of adding tendons and tendons is interesting, but don't be led astray. You should choose ingredients that complement the slag beef base. If you want to add ingredients to the base, they should be those that can be chopped into small pieces. That way, when you eat the beef, you'll get something different to chew on, which will be a pleasant surprise for your guests. It's like adding diced mushrooms and chopped onions to braised pork rice."
"As for the seasoning of the slag beef, just like the judges said, the sour taste was a bit bland. This is very easy to improve. Just add some sour kimchi and sour beans, and control the ratio of sour and spicy."
Wushuang's eyes were now burning as she looked at Mingyue. She held Mingyue's hand and shook it, "Oh my God! Yueyue, thank you so much! You saved me from the dire situation! I feel like I'm bursting with inspiration. After I finish soaking in the hot springs, I'm going to try researching something new!"
Xiao Jin couldn't wait any longer and leaned over, "What about me?"
He couldn't wait to share his problem. "When I was refining my dishes, Chef Qiu Xuan said that my dishes weren't innovative enough. However, porridge hotpot requires too many ingredients. Adding too many ingredients would affect the flavor of the porridge. I also tried some things, but I felt I couldn't get the right feeling."
Mingyue asked, "What new ingredients did you add later? Besides seafood, have you tried using mushrooms?"
Xiao Jin nodded, "Of course I used it, but it turned out like mushroom porridge."
“Why does it have to be cooked into porridge?”
"Ah? This is a porridge-based hotpot, so it's finished with the porridge base." Xiao Jin was a little confused and didn't understand why Mingyue asked this.
Mingyue shook her head and directly exposed the other party: "That's why you can't innovate. In your opinion, the theme of this whole pot is limited to 'porridge'."
!
Xiao Jin opened his eyes wide, feeling his mind suddenly clear up.
That’s right! If you only think about porridge, then what you make will only be porridge, and you won’t be able to innovate.
"That's actually the case. No wonder Master Qiuxuan and Master Li asked me to think about it more carefully. I thought they wanted me to delve deeper into the porridge cooking techniques or the ingredients. I was just being too picky."
Seeing that the other party quickly reacted, Mingyue nodded, "If it were me, I might refer to seafood risotto or mushroom risotto and make a finishing dish."
Xiao Jin was also a smart man. When he heard this, his eyes lit up and he clasped his fists towards Mingyue, "Thank you for your advice!"
Then he said with some regret, "I wish you were a student in our school. I really want to have a cooking discussion with you if there's a chance."
"Hey! I was here first! I was the first one to discuss cooking with Mingyue." Wushuang took Mingyue's arm and said unconvincedly, "And Yueyue gave you extra hints, which means that in her heart, you are further away from the answer! She must be more optimistic about me!"
Xiao Jin retorted unconvincedly, "Hey, hey, I clearly won the cooking debate earlier, okay?"
Wushuang shook her index finger. "It's just a difference of a few votes. After this improvement in the cuisine, you definitely won't be able to laugh anymore."
Seeing that the two of them were arguing again, Mingyue looked at Wushuang and said, "I can also give you a little hint."
"No need!" Wushuang immediately refused. "I'm different from this guy. I can improve my cooking without any instructions! I'll invite Yueyue to try it when the time comes."
Xiao Jin folded his hands, "It hasn't been revised yet, and you're already so confident."
Wu Shuang deliberately put her face close to Xiao Jin, "Humph, I'm growing very fast, just wait for the situation to turn around."
. . . . . .
Looking at the two people arguing, Mingyue sighed: "They are arguing again, they have such a good relationship."
Tian Kui also responded with a smile, "We're used to it. They argue with each other every day. This time, they're going to compete again because they're adding the improved dishes to the menu. They're both a little anxious, so Wu Shuang came directly to ask for your advice. I hope you don't mind."
"But Mingyue is really amazing. She can actually guess the direction in which the two people will improve their dishes." The man with glasses pushed his glasses and exclaimed.
"Eh? Qu Ming? When did you come here?!" Tian Kui looked at the man with glasses who suddenly appeared in surprise.
Qu Ming shrugged and said, "I've been here since you started talking."
"You guy! Are you deliberately lowering your presence and eavesdropping on other people's conversations again, you pervert!" Tian Kui slapped Qu Ming hard and pushed him into the water.
As expected of a student, he is truly full of youth.
"By the way, I have a question. Why do some of you have surnames? Some of you only have names?" Taking advantage of this moment, Mingyue asked Tian Kui her question.
Tian Kui was stunned for a moment. "You really are from a secluded place, and you don't even know this. Now I know why you're not interested in culinary school."
"Let me explain it to you," Qu Ming raised his head from the water and took off his wet glasses. "To put it simply, those with surnames all have a legacy. Take Xiao Jin, for example. His family's legacy is southern cuisine. Besides family inheritance, there's also the master-apprentice tradition. Those without surnames are mostly self-taught or specialize in creative cooking. They used to be called "wild people," but with more talented people emerging, no one calls them that anymore."
Qu Ming looked at Mingyue, somewhat curious. "If you don't even know this, can I ask you something? Are you also a 'wild man,' or do you have a legacy?"
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