Silly Zhu smiled and said: "Okay, if you guys are destined to be together, I will show off my skills. You guys wait, I will go home and change my clothes, put down my things and get some seasonings, and I will come back."
After saying that, he nodded with a few people and went to the central courtyard.
Li Xuewu asked Lao Biaozi to put the ingredients he had brought back in the morning on the table, while he went home to get the bean sprouts.
After passing the second door, I entered my house and saw Qin Huairu coming over to help with cooking, and Liu Yin and Liu Yin making steamed noodles.
The Li family all earn a lot of wages, but at this time, the food is not linked to wages, but to population. Everyone's food is rationed, so no matter how rich the Li family is, they don't dare to eat fine grains every day.
of.
Liu Yin did this after Li Xuewu brought back the food and told the boss to make Erhe noodles.
The workers were fed potatoes, cabbage, and radishes every day. Fortunately, Li Xuewu brought back more, otherwise the Li family's food supply would not be able to keep up.
"Xuewu is back," Qin Huairu said hello after Li Xuewu.
Li Xuewu agreed with a smile and replied: "Thank you for your hard work, Sister Qin."
Qin Huairu smiled and said politely: "You have to help me after all the hard work, otherwise the family will be in ruins."??.??
Li Xuewu entered the back room and saw his daughter asleep in the carriage. The old lady was reading cards and pushing the carriage.
Li Xuewu came closer to tease Li Shu, but was slapped by the old lady.
"Go away, you're crying, why don't you comfort me?"
Li Xuewu grabbed a handful of bean sprouts from the bean sprout basin at the edge of the kang and said softly: "Hey, we are called to help each other. Don't be polite to anyone."
Qin Huairu now helps here at night making steamed buns and chopping vegetables. Sometimes she has to go to the stove in the greenhouse behind to fill the fire. It is really hard to earn a dinner.
After Li Xuewu finished speaking, he said to Liu Yin: "Mom, I pinched a handful of bean sprouts. I ate them with my eldest grandma in the back room. Today is the first day of moving. I asked Brother Zhuzi of the Zhongyuan to burn the bottom of the pot.
"
Liu Yin said dissatisfied: "It's so good to eat at home."
Li Xuewu said as he walked out: "Old Biaozi and the others are here. I can't trouble you in the future. They have to open fire over there sooner or later. When the food is ready, I'll ask Erbaoer to bring it over."
After saying this, the person had already gone out, but Qin Huairu didn't know that what he said was heard in his ears.
When Li Xuewu returned to the back room, Si Zhu was already in the kitchen.
"Brother Zhuzhu, do you think these bean sprouts are good? They are home-made bean sprouts."
Silly Zhu took off his coat and said: "Okay, let's just have a taste. How can we be so particular?"
The second boy plucked the branches into the stove, used the leaves as firewood, and started a fire in the stove.
Silly Zhu held up a kitchen knife and said to Li Xuewu, who also took off his coat: "I usually only use one knife. I rely on it for cutting, chopping, slicing, filming, etc. Watch carefully."
As he spoke, he took the previously soaked roe deer meat, took out a large piece along the grain, and then cut the meat into squares the size of mahjong tiles along the grain.
"This is a cut of meat, especially animal meat such as beef. It has high fiber and thick texture. It should be cut along the texture. This way it not only looks good, but also tastes delicious."
Silly Zhu handed the kitchen knife to Li Xuewu and said, "Come and try it."
Li Xuewu took the kitchen knife and followed Sha Zhu's instructions, holding the kitchen knife with his right hand and pressing the meat of the roe deer with his left hand.
"Don't hold your hand so tightly. I saw the knife. It's very sharp. You can cut it by gently dragging it along the grain. The force of holding the knife should be loose, but you can't take it off. You should have the knife growing in your hand.
The feeling in the hand, the wrist should also move with the knife."
Shazhu saw that Li Xuewu had some skills in handling a kitchen knife, so he gave him instructions on how to hold a knife.
"Have you seen this blade? This is a knife that has been used by other masters. The blades are all curved. You have to drag the knife back and forth on the meat along this curve. It needs to be steady and fast.
Blanch the kitchen knife with hot water and do not stick it to minced meat or oil.”
Li Xuewu tried it, and it was really like that. With the help of Sha Zhu's step-by-step instructions, he cut the roe deer meat piece by piece into a knife.
Silly Zhu took Erbao's peeled potatoes and placed them in front of Li Xuewu, saying: "Cut the potatoes into edge-shaped pieces and try to make them the same size."
Li Xuewu competed and cut eight or nine large potatoes. While Shazhu was teaching Li Xuewu, he had already used another kitchen knife to chop the ginger, green onions, and garlic, filled the stew pot with cold water, and put the cut roe deer meat in
In the pot, put the onions, ginger and garlic that I just prepared, and pour a small bowl of white wine.
Silly Zhu opened his arms from left to right. Just after finishing this, he filled half a pot of water into the wok and put a small piece of pork into it.
"Brother, don't stop the fire." After closing the lid of the pot, he didn't forget to tell the second child who was adding to the fire.
Seeing that Li Xuewu had finished cutting the potatoes, Shazhu asked him to cut chili shreds and other side dishes, while he carried the chicken prepared by Li Xuewu and started to slice the meat.
After slicing the chicken, he took the knife from Li Xuewu's hand and taught Li Xuewu how to cut it into shreds.
"The same raw materials, the same cooking method, but if the knife skills are different, the texture of the finished dishes will be different."
"For example, under normal circumstances, vegetables that mature quickly can be cut into shreds, slices, dices, cubes, etc. On the contrary, they should be cut larger, thicker and thicker."
Shazhu explained while cutting: "Knife processing is to make the size, thickness, length and shape of the ingredients meet the cooking requirements, because it not only determines the final shape of the ingredients, but also affects the color and aroma of the dishes after they are made.
, Taste plays a decisive role."
Li Xuewu carefully watched Sha Zhu's technique and listened to the explanation.
"The chicken in this dish, Silver Bud Silver Ridge, is made from young roosters. The meat is tender but bland. We have to use white wine to wash away the "chicken smell."
As he spoke, he started to soak and wash the shredded chicken in white wine, his fingers were gentle but very fast.
"Help me chop some green onions and ginger, finely chop them, and then shred the onions I brought."
Li Xuewu picked up the knife and chopped the ginger and green onions into minced pieces and shredded the onions.
Silly Zhu took out the shredded chicken, put it in a basin and poured in the rice wine he brought. He also put the onion and ginger cut by Li Xuewu on the shredded chicken, and finally kneaded in some water starch.
Just finished here, the pot for blanching roe deer meat is opened, and the pot for stewing pork is also opened.
Silly Zhu handed the ladle to Li Xuewu and asked him to skim off the blood foam from the stewed roe deer meat in the stew pot, while he took out the pork with a fork and put it aside.
"Not to mention, this chef is very convenient. He even has a fork to cut the meat, and he can also scoop out the blood foam from the pot."
After explaining to Li Xuewu, Shazhu took the knife to cut the freshly cooked pork. The blade in his hand flew and the whole piece of pork turned into thin slices of pork.
Here, Li Xuewu had just scooped up the blood foam in the two pots, and Shazhu squeezed the water from the pickled cabbage shreds that his eldest grandma brought from the house in the front yard, crushed them and sprinkled them in the wok. Shazhu said with a smile.
: "Okay, brothers, I'm destined to show off my skills. You guys wait, I'll go home and change my clothes, put down my things and get some seasonings, and I'll come back."
After saying that, he nodded with a few people and went to the central courtyard.
Li Xuewu asked Lao Biaozi to put the ingredients he had brought back in the morning on the table, while he went home to get the bean sprouts.
After passing the second door, I entered my house and saw Qin Huairu coming over to help with cooking, and Liu Yin and Liu Yin making steamed noodles.
The Li family all earn a lot of wages, but at this time, the food is not linked to wages, but to population. Everyone's food is rationed, so no matter how rich the Li family is, they don't dare to eat fine grains every day.
of.
Liu Yin did this after Li Xuewu brought back the food and told the boss to make Erhe noodles.
The workers were fed potatoes, cabbage, and radishes every day. Fortunately, Li Xuewu brought back more, otherwise the Li family's food supply would not be able to keep up.
"Xuewu is back," Qin Huairu said hello after Li Xuewu.
Li Xuewu agreed with a smile and replied: "Thank you for your hard work, Sister Qin"??
Qin Huairu smiled and said politely: "You have to help me after all the hard work, otherwise the family will be in ruins."
Li Xuewu entered the back room and saw his daughter asleep in the carriage. The old lady was reading cards and pushing the carriage.
Li Xuewu came closer to tease Li Shu, but was slapped by the old lady.
"Go away, you're crying, why don't you comfort me?"
Li Xuewu grabbed a handful of bean sprouts from the bean sprout basin at the edge of the kang and said softly: "Hey, we are called to help each other. Don't be polite to anyone."
Qin Huairu now helps here at night making steamed buns and chopping vegetables. Sometimes she has to go to the stove in the greenhouse behind to fill the fire. It is really hard to earn a dinner.
After Li Xuewu finished speaking, he said to Liu Yin: "Mom, I pinched a handful of bean sprouts. I ate them with my eldest grandma in the back room. Today is the first day of moving. I asked Brother Zhuzi of the Zhongyuan to burn the bottom of the pot.
"
Liu Yin said dissatisfied: "It's so good to eat at home."
Li Xuewu said as he walked out: "Old Biaozi and the others are here. I can't trouble you in the future. They have to open fire over there sooner or later. When the food is ready, I'll ask Erbaoer to bring it over."
After saying this, the person had already gone out, but Qin Huairu didn't know that what he said was heard in his ears.
When Li Xuewu returned to the back room, Si Zhu was already in the kitchen.
"Brother Zhuzhu, do you think these bean sprouts are good? They are home-made bean sprouts."
Silly Zhu took off his coat and said: "Okay, let's just have a taste. How can we be so particular?"
The second boy plucked the branches into the stove, used the leaves as firewood, and started a fire in the stove.
Silly Zhu held up a kitchen knife and said to Li Xuewu, who also took off his coat: "I usually only use one knife. I rely on it for cutting, chopping, slicing, filming, etc. Watch carefully."
As he spoke, he took the previously soaked roe deer meat, took out a large piece along the grain, and then cut the meat into squares the size of mahjong tiles along the grain.
"This is a cut of meat, especially animal meat such as beef. It has high fiber and thick texture. It should be cut along the texture. This way it not only looks good, but also tastes delicious."
Silly Zhu handed the kitchen knife to Li Xuewu and said, "Come and try it."
Li Xuewu took the kitchen knife and followed Sha Zhu's instructions, holding the kitchen knife with his right hand and pressing the meat of the roe deer with his left hand.
"Don't hold your hand so tightly. I saw the knife. It's very sharp. You can cut it by gently dragging it along the grain. The force of holding the knife should be loose, but you can't take it off. You should have the knife growing in your hand.
The feeling in the hand, the wrist should also move with the knife."
Shazhu saw that Li Xuewu had some skills in handling a kitchen knife, so he gave him instructions on how to hold a knife.
"Have you seen this blade? This is a knife that has been used by other masters. The blades are all curved. You have to drag the knife back and forth on the meat along this curve. It needs to be steady and fast.
Blanch the kitchen knife with hot water and do not stick it to minced meat or oil.”
Li Xuewu tried it, and it was really like that. With the help of Sha Zhu's step-by-step instructions, he cut the roe deer meat piece by piece into a knife.
Silly Zhu took Erbao's peeled potatoes and placed them in front of Li Xuewu, saying: "Cut the potatoes into edge-shaped pieces and try to make them the same size."
Li Xuewu competed and cut eight or nine large potatoes. While Shazhu was teaching Li Xuewu, he had already used another kitchen knife to chop the ginger, green onions, and garlic, filled the stew pot with cold water, and put the cut roe deer meat in
In the pot, put the onions, ginger and garlic that I just prepared, and pour a small bowl of white wine.
Silly Zhu opened his arms from left to right. Just after finishing this, he filled half a pot of water into the wok and put a small piece of pork into it.
"Brother, don't stop the fire." After closing the lid of the pot, he didn't forget to tell the second child who was adding to the fire.
Seeing that Li Xuewu had finished cutting the potatoes, Shazhu asked him to cut chili shreds and other side dishes, while he carried the chicken prepared by Li Xuewu and started to slice the meat.
After slicing the chicken, he took the knife from Li Xuewu's hand and taught Li Xuewu how to cut it into shreds.
"The same raw materials, the same cooking method, but if the knife skills are different, the texture of the finished dishes will be different."
"For example, under normal circumstances, vegetables that mature quickly can be cut into shreds, slices, dices, cubes, etc. On the contrary, they should be cut larger, thicker and thicker."
Shazhu explained while cutting: "Knife processing is to make the size, thickness, length and shape of the ingredients meet the cooking requirements, because it not only determines the final shape of the ingredients, but also affects the color and aroma of the dishes after they are made.
, Taste plays a decisive role."
Li Xuewu carefully watched Sha Zhu's technique and listened to the explanation.
"The chicken in this dish, Silver Bud Silver Ridge, is made from young roosters. The meat is tender but bland. We have to use white wine to wash away the "chicken smell."
As he spoke, he started to soak and wash the shredded chicken in white wine, his fingers were gentle but very fast.
"Help me chop some green onions and ginger, finely chop them, and then shred the onions I brought."
Li Xuewu picked up the knife and chopped the ginger and green onions into minced pieces and shredded the onions.
Silly Zhu took out the shredded chicken, put it in a basin and poured in the rice wine he brought. He also put the onion and ginger cut by Li Xuewu on the shredded chicken, and finally kneaded in some water starch.
Just finished here, the pot for blanching roe deer meat is opened, and the pot for stewing pork is also opened.
Silly Zhu handed the ladle to Li Xuewu and asked him to skim off the blood foam from the stewed roe deer meat in the stew pot, while he took out the pork with a fork and put it aside.
"Not to mention, this chef is very convenient. He even has a fork to cut the meat, and he can also scoop out the blood foam from the pot."
After explaining to Li Xuewu, Shazhu took the knife to cut the freshly cooked pork. The blade in his hand flew and the whole piece of pork turned into thin slices of pork.
Here, Li Xuewu had just scooped up the blood foam from the two pots, and Shazhu squeezed the water from the shredded pickled cabbage that his grandma brought from the house in the front yard, crushed it and sprinkled it into the wok.
