A good memory is better than a bad pen.


    No pen, but it doesn''t matter. There''s a light brain.


    Chen Wu and Jin Zhen are two studious disciples. Hearing the sound, they immediately opened their brains and wrote down her words word by word.


    In short, I nodded with satisfaction, not to mention my talent, but my learning attitude was very serious.


    Let''s do this first. After a long time, we''ll see what they are good at.


    After cleaning the large intestine, Chen Wu and Jin Zhen looked at her foolishly and tore down the whole pig.


    "Pig''s head is suitable for marinated taste, or pig''s head cake. Pig''s ears, pig''s head, pig''s nose, pig''s tongue are good dishes for wine."


    When removing the pig''s head, she explained the taste of this part and how to make it delicious.


    Chen Wu and Jin Zhen nodded and sat happily taking notes.


    Then there are pig feet, pork loin, pork ribs, pork outer ridge, pork big bone, neck meat, hip tip meat, plum meat, streaky pork and other parts of the meat, which are arranged neatly under her explanation.


    The whole pig, after her treatment, can be said to be made into delicious ingredients except the pig lungs and urine bubbles she didn''t bring back.


    "Master, can I ask you a question?" Chen Wu couldn''t help being curious. She asked when she was ready to boil lard with lard cut into the same size.


    "You ask."


    In short, cooking lard is an expert. Lard is a good thing. It can''t be used to make delicious cakes.


    The steamed vegetables in Mianyang three steaming, a traditional famous dish of Han nationality in Hubei Province, are stirred with some lard. The taste is called original fresh.


    The pig oil residue boiled out is also extremely delicious. It can be eaten directly with some sugar. It''s a wonderful taste.


    Bring fried rice, or fried vegetables. Put some when cooking noodles. The taste is first-class.


    In short, only those who have tasted lard understand its fragrance and delicious.


    "How many years have you studied this?"


    "More than 20 years."


    It''s not long. They don''t even have a fifth of their life. I don''t know if they can reach the level of master after studying for more than 20 years.


    Hearing their questions, Yan was silent for two seconds before he said, "I can''t give you the answer. Cooking requires diligence and a good tongue."


    "Taste can be cultivated artificially, diligence mainly lies in yourself, talent


    Wei Dun, in their expectant eyes, slowly said, "ask but don''t."


    No matter what line of work or industry in this world, it is not hard work. Talent is a more important existence than hard work.


    With talent and diligence, it is easy to reach the extreme and climb to the peak.


    No talent, no matter how hard you work, if you want to achieve the ultimate and climb to the top, it''s like a fool''s dream.


    This is especially true in the culinary industry.


    Anyway, the chefs and well-known chefs she met and knew all coexist with talent and diligence. No chef has climbed to the peak by diligence.


    The corners of their mouths twitched and said in the same voice, "master, do you think we have talent?"


    "Yes."


    After glancing at them, she said, "but your talents are a little different.


    According to my observation during my time on the ship, Chen Wu''s talent for face food is higher than that of cooking.


    Suitable for white case master.


    Jin Zhen, you can''t really eat pasta. On the contrary, you have a good talent for cooking. "


    They don''t care about the talent and skill points. They just need to know whether they have talent or not.