The first thousand two hundred and twenty-four chapters knife path
Not to mention that most people were planning to watch Li Feng's excitement at this time. It was useless for Hu Lei to be anxious outside. He felt a little regretful that he had forgotten to say, Damn it, damn it. If grandpa found out about this, he would beat himself to death.
If his old man knew about it, Hu Lei could imagine how his father would deal with him. Don't count on Land Rover. You must know that the old man of Dahezhai brand can see it as more important than life. Hu Lei can only pray that Li Feng will be more serious.
I can only believe what Li Feng said about the mid-level chef. Even if it is not recognized by everyone, the mid-level chef will not disgrace the name of Dahezhai.
"Zhan Zhan, Yali, when did you two become interested in cooking?" Che Tianhao came over with a smile. The matter was discussed, and everyone planned to come out to watch the master's performance. As soon as Che Zhan and others arrived,
The onlookers couldn't help but give up their seats.
"Uncle, look at the person next to the master." Zhao Yali's eyes were full of anger, which made Che Tianhao curious. Then he looked at the person next to the master. He was so familiar, as if he had seen him before. "Have I seen this person before?
Come on, people are getting old and their memory is not good. Do you know me about reconstruction?" "Dad, this is Li Feng. He came to Shacheng last year." Che Tianhao clapped his hands and said, "That's right. I still remember my ten-fruit plate.
This guy gave it to me, haha, I didn’t expect his cooking skills to be so good.”
"Dad, you misunderstood. I think this may be Li Feng's first time here. He doesn't understand the rules here and is being reckless." Che Zhanzhan was still a little worried. After all, Li Feng was a good friend. As for Zhao Yali's anger, Che Zhanzhan understood.
, but this person actually hopes that Li Feng will make a fuss.
"No, you don't understand Li Feng. He's not reckless. I remember I showed you fish bones and chicken bones last time. Do you still remember them?" Che Tianhao said lightly, looking at Li Feng with bright eyes.
A faint smile on the corner of the mouth.
"Chicken bones, fish bones, I remember you said that Li Feng eats with some principles of dealing with others, not showing off, not being ostentatious, being restrained, with a fire hidden in his heart. Could it be that he is really good at cooking and highly skilled in cooking?
People are bold." Che Zhancheng knew something about Li Feng. He looked at Li Feng again and his eyes changed.
"Uncle, how is it possible? I have a copy of this person's information. I have never heard that he can cook. Besides, even if he can't cook instant noodles, he is already top-notch." Zhao Yali's information is a bit behind. This was before Li Feng went to the capital.
According to the information, Zhao Yali didn't believe what the two little girls in the capital said at all. In her mind, Li Feng was just a good farmer who was good at growing vegetables and raising fish. But when it came to cooking, Zhao Yali curled her lips. This was not something he could practice in a day or two.
How many people here have been practicing since childhood, and they have been doing it for decades.
At this time, Li Feng was not being careless, but just letting himself relax. While looking at the knives on the table, he picked them up and tried them out. He picked a handy kitchen knife and made a knife, which was still usable. Li Feng's casual actions were natural.
It aroused the contempt of many people, but Xu Moquan didn't say anything. He still stood aside with a smile and continued to make his own soup. Hunan cuisine is mostly stir-fried. Someone once asked, "Why is it that the stir-fried food is not very dry, but can preserve the food?"
Where is the original flavor and freshness?" Even many foreign masters are full of doubts, but Li Feng heard Song Jiang tell a secret about cooking-diao soup.
Experienced Hunan cuisine chefs will use pre-cooked broth to enhance the freshness before cooking, which is called "hanging soup". Different soups are cooked with chicken, beef, fresh fish or meat bones.
The broth can bring out different flavors. Li Feng heard that nearly fifty kilograms of beef bones and various seasonings were used to prepare the broth for a day and a night, and finally a small pot of broth was used up for later use.
The master asked Li Feng to help cut this dish carefully, the hairy beef louver, which is a representative of traditional Hunan cuisine. Not only does it have a long-lasting taste, but the knife skills also represent the strength of Hunan cuisine. In the hands of a real master, the rough beef louver becomes
It is as thin as hair, with mixed flavors in the mouth, crisp and tender. At this time, everyone looked at Li Feng, just waiting for Li Feng to make a fool of himself. This kind of knife skills requires at least a senior knife master to achieve it. If you want to cut it to the point where the master is satisfied
, there are only a handful of people on the entire second floor at this time.
At this time, Hu Lei was speechless when he saw the beef louver. The hairy ox louver is the specialty of the Hunan cuisine master in front of him. The beef louver must not only be as thin as a hair, but also uniform and unbreakable. This knife-handling skill
No one knows how high the requirements are, and now we know that the master is going to make this dish. Several people around the master who were preparing to help him had a bit of luck in their eyes at this time. Fortunately, there was a young man, otherwise they would have gone up and said
It might be embarrassing.
At this time, no one is envious or jealous of Li Feng. They are mostly sympathetic and ridiculed. If you want to stand out, okay now, let’s see what you do. Many people think that the master is the master and can be a little bit less strict with those who don’t understand the rules.
You're welcome, look at such a difficult problem. There are only a handful of solutions here. Che Tianhao and Che Xianjian frowned slightly. How could it be this dish? There was a hint of schadenfreude in Zhao Yali's eyes. This
I'll make you proud. Let's see how you dare to stay in Shacheng after being embarrassed.
Li Feng selected the knife and weighed the beef loaf in his hand. At this time, he thought that if he compared Chinese and Western food based on knife skills alone, the Western chef would be inferior to the Chinese chef's superb knife skills. Among the major cuisines, Hunan cuisine is the most exquisite in knife skills.
, just talking about the straight knife method, one of the four major knife methods of Hunan cuisine, there are straight cuts, push cuts, pull cuts, saw cuts, side cuts, hob cuts, etc. No wonder it dazzles foreigners. And the ingredients must be whatever the shape of the main ingredient.
What shape should it be cut into? For example, a spicy chicken dish has many auxiliary ingredients. If the diced chicken is one centimeter square, all the auxiliary ingredients must be cut into that size. Another example is peeling a whole chicken. Among Chinese cuisines, only Hunan cuisine can do this. In Western cuisine, it is relatively
The emphasis is on the presentation on the plate, but most of the meat is made in one piece and then cut into pieces during the meal.
Make a hole less than two inches in the neck of the chicken, peel off the chicken skin completely, and pour water in. The whole chicken will be watertight. This is exactly the scene where Master Wang Moquan once performed "Skinning the Whole Chicken" on CCTV, and saw Hunan cuisine all over the country.
The current situation of knife skills is in a circle. He said frankly that traditional Hunan cuisine knife skills are exquisite and pay attention to the ten basic knife skills of diced, Tuo, silk, slice, block, strip, rice, velvet, minced and flower. There are dozens of combinations, and there is no circle and
The cutting method of the tube and the innovation of knife skills are originally a good thing, but if it is widespread and there is only a monotonous knife technique everywhere, it is not innovation but laziness, and the essence of the basic skills of Hunan cuisine is lost.
Li Feng's face became serious. Li Feng was not stupid. It didn't matter if he was embarrassed alone in such a big gathering. He had also lost the face of Song Jiang and Hu Pengjiang. Li Feng's crime was too serious. Even Li Feng, who had some confidence in his knife skills, couldn't help but face it.
, the knife in the hand, the knife in the eyes, hold it tightly. Keep in mind the three tips of using the knife through the fingers and wrist, the breath through the tip of the knife, and concentrate on the prepared beef louvers, which are less than half a centimeter thick. Li Feng took them
Place it on the board, cover it gently with your left palm, hold your breath and concentrate. At this time, Li Feng slowly relaxes and concentrates but must be relaxed, otherwise the body will be too tense when using the knife and it will be easy to make mistakes. Outsiders see
Li Feng casually let go and began to cut. Li Feng's knife was not very fast, but very slow. Everyone thought that this person might be afraid.
Many people had a smile in their eyes and whispered, "Look at this guy, he's so slow to get up, he's not as good as me. I don't know who the cook is. It's really embarrassing." Another young man ordered.
He nodded and said, "Hey, there is no profession without a clown who tries to impress people. This person wants to be famous. He wants to be famous. He may not be seen again in the future."
A girl next to him frowned. These people are really brave. "You guys are really capable of making irresponsible remarks. Why don't you go up there yourself? Try it. I think you are not as good as him."
"Who are you? We are self-aware. It's not like some people who go up and expose themselves even though they know it's embarrassing." "It's just that if you're embarrassing yourself, your whole family will be embarrassed." The girl was very angry, but she could say this.
Without saying anything, it turned out that Li Feng didn't look like someone who could cut vegetables. Hu Lei finally squeezed in and heard several people say this, but he was still willing.
"Who are you talking about? It's embarrassing. You're not embarrassed. I'm telling you that my uncle can participate in the Chinese Food World Culinary Competition. Do you have an intermediate chef? It's embarrassing. You don't deserve it." Although Hu Lei was worried,
But thinking about what grandpa said, this young uncle is Master Song's apprentice and recommended by the master. How could it be bad? He must be a little tired just now, and he will definitely be able to show his true strength after a while.
"Hahahahaha, it's so funny to be my junior uncle and compete in the Chinese Cuisine World Championship. I guess it's held at your house. Hahaha, mid-level chef, do you think anyone would believe it?" All the young people watching laughed. This man
That’s nonsense. Nowadays, there are only three intermediate chefs under the age of 30. They are all direct disciples of various masters. These people are all stars in the chef world. Who doesn’t know the one in front of me? Haha, it’s not nice to say it.
, I have never seen such a bad mid-level chef.
"I believe it." said the girl just now. When this girl just entered the door, she heard Li Feng say that Big Bear Mouth loves to eat and make girls laugh. "Thank you, you don't know, don't talk nonsense. I will try my best to see you still laughing after a while.
." Hu Lei said that he was stunned, and Li Feng cut even slower at this time. Everyone laughed, pointing at Hu Lei who was blushing and thick-necked, and laughed unscrupulously.
The girl felt a little blushing now. Li Feng cut too slowly. She was a little doubtful. Was she wrong?
Li Feng's arm was moving, and the tip of the knife on his wrist did not waver at all. It passed lightly under the palm of his left hand, but the cow leaf seemed to have not moved. After a while, Li Feng stopped and wiped the sweat with a sweat towel tied to his wrist.
, he put the knife aside and said with a smile, "Master, can you see if it can be used?"
"Hahaha, this person is so interesting. Look at this person who cut for a long time and didn't move at all. He even asked the master if he could use it. I have never seen such a shameless person." "Yes." "Yes."
Ah, this is still a whole piece of beef louver, how to use it." (To be continued. If you like this work, you are welcome to become a registered member of Piaotian Literature to recommend this work. Your support is my biggest motivation.)
