After the filming, Mingyue walked over and sat next to Lan Qingying.
"What are you going to do next?"
Mingyue quite likes Lan Qingying's personality. Although she is strong, she is not sharp. She often takes care of everyone in her own way.
If a chef who specializes in a certain type of cuisine is considered an attacker, then Lan Qingying's own positioning is more like an assistant in the kitchen.
She can relay tasks with other chefs very well, or take the lead alone in emergencies.
So Mingyue also wants to win over Lan Qingying.
However, after hearing that Chef Fu Shilang and Teacher Yu Wenyi had also invited Lan Qingying, she gave up thinking about it.
People always strive for higher goals. Although she intended to win over Lan Qingying, she already had a better choice, so there was no need for her to stop her from moving forward.
Mingyue herself knows that she will become a big shot, but her current foundation is definitely not as good as that of professional practitioners with many years of experience like Fu Shilang and Yuwen Yi.
Lan Qingying smiled with a relaxed expression, "I'll go home and see my child first. I haven't seen her for a long time, and I really miss her."
"Then, I just need to find a job."
Looking for a job?
Mingyue was a little puzzled. "Didn't you get two offers? Why are you still looking for a job?"
Lan Qingying fumbled with the pendant around her neck. "Although I told Chef Fu Shilang and Teacher Yu Wenyi that I still need some time to think about it, I probably won't go."
"I want to find a job with more free time so that I can spend time with my own daughter."
"I realized one thing during this competition: a very important reason for me to cook is because I want my daughter to eat delicious food and see her bright smile. I hope I can balance my career and family, so I may not be able to accept the invitations from the two teachers."
Hearing Lan Qingying's words, Mingyue nodded to show her understanding.
"Then, would you consider me?"
Mingyue extends an invitation to Lan Qingying.
“Boom.”
Just as Mingyue finished speaking, there was a sudden noise behind her and someone's cell phone fell to the ground.
Looking back, Mingyue's eyes met the two heads exposed from the pillar behind her.
Meng Ya quickly explained, "I didn't mean to eavesdrop. Di Hu insisted on dragging me over. I was just passing by."
Di Hu wiped his face, gave an attentive smile, then took out a few bags of biscuits from his pocket and gave them to Mingyue, as well as Xiaoman and bread beside her.
He was also thoughtful enough to tear open the chicken breast biscuits for the two cats.
After serving the two cat masters, Di Hu looked at Mingyue and asked cautiously, "Boss, look at me! I'm willing to join you!"
With them interrupting, Mingyue said that she would tell them this important matter after the finals.
After all, Mingyue adheres to one thing, which is not to say too much to others before things are done.
Trouble comes from the mouth. What if something unexpected happens?
——
After this competition, the top three contestants will have a week to prepare for the final.
In the finals, each of them wants to prepare three dishes: appetizer, main course, and dessert.
The contestants will decide and prepare what dishes to cook and the ingredients needed for the finals.
Mingyue immediately decided what to do.
She chose to travel around and draw inspiration from life.
I went to the vegetable market and looked at the wide variety of seasonal ingredients.
I went to the park and watched the kids playing, and I thought of making a cute appetizer.
I went to the beach, listened to the sound of the waves crashing, and imagined that I could use seafood as an ingredient for the main course.
He went to the forest and roasted chicken in the mountains, which attracted a pack of wolves. He petted the furry wolf cubs.
Mingyue also passed by a nunnery. Because of the confidentiality agreement, she did not go into the nunnery, but just took a look from a distance.
She saw Redbird and several children gathered around the stove in the yard, chattering about something while cooking, and every child was smiling happily.
There was also a master sitting at a stone table under the ginkgo tree in the yard, watching them. She was sitting with her back to Mingyue, so she couldn't see who she was, but Mingyue guessed it should be the recovered Master Yan.
After watching for a while, Mingyue left and continued to wander around.
As she walked around, she thought about what dish she would cook for the finals.
First of all, she must cook Chinese food.
The origin of the so-called "culinary art" actually starts from the local environment and local customs.
Different regions have different eating habits and food preferences.
From the misty Jiangnan to the northern desert, from the shores of the South China Sea to the snowy plains of the Northeast, different regions are like paintings with different styles, each with unique eating habits and food preferences.
Take the land of fish and rice in the south as an example. There are dense rivers and lakes there, so rice, fish and shrimp have become regular guests on the dining table.
People prefer light and delicious flavors. A steamed fish dish only needs to be lightly seasoned with onions, ginger, and garlic to preserve the freshness of the fish to the greatest extent. The melt-in-the-mouth texture makes people feel the "softness" of the Jiangnan water town.
In the southwest, the rolling mountains and humid climate have given rise to a wide variety of peppers and spices, and the local people have a special liking for spicy flavors.
The spicy hot pot is boiling with red oil soup, and various ingredients in it absorb the spicy taste. It is so spicy that sweat breaks out on the forehead after one bite, but you can't stop eating it.
Looking at the Loess Plateau in the northwest, where the land is vast and animal husbandry is developed, beef and mutton have become the main food ingredients.
Delicacies such as roasted whole lamb and hand-pulled lamb have a strong grassland flavor. The meat is tender and juicy, and is paired with spices such as cumin. You must grab the meat with your hands and eat it in big mouthfuls to enjoy it.
When people walk into the kitchen and start cooking, it is not just a simple dish, but also a way of telling others the story of their birthplace and family's food culture.
Each dish is like a time capsule, sealing the memories of hometown and the warmth of family.
This is why, when you are away from home for a long time, you always miss the taste of your hometown.
Food is such a magical way that it allows us to incorporate the unique imprint of our birthplace and family culinary traditions into each dish during the cooking process, showcasing the background and origins of the cook.
It is a bridge connecting the past and the present, hometown and history, allowing the food culture to be inherited and continued in each dish.
So Mingyue would certainly not choose foreign Western cuisine or island cuisine. If she had to cook, she would of course cook the Chinese cuisine that she grew up with.
However, there are so many types of Chinese cuisine that it is inevitable to feel hesitant and confused when deciding which one to make.
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