anovelconsole Chapter 563 Are you sure you want to use this knife in your hand?
Chapter 563 Are you sure you want to use this knife in your hand?
Chapter 563 Are you sure you want to use this knife in your hand?
A little past nine in the morning.
At the entrance of the really delicious store, there are already neighbors coming over with the magic weapon of queuing.
As usual, they opened up big umbrellas and set up card and chess tables.
Lao Qin is also there.
But he wasn't involved.
That's right.
At this moment, he has been disturbed and has no intention of playing chess!
Just because I heard the news in the crowd, I couldn't calm down anymore~
This news!
Naturally, there was news about Huang Tao's two new dishes, Wensi Tofu and Jiuzhuan Dachang, for lunch!
Yes.
He really never expected that Huang Tao would cook these two famous dishes? !
You know, this Wensi tofu is a traditional famous dish in Huaiyang area, which belongs to Huaiyang cuisine; and this nine-turn large intestine is one of the top ten classic dishes in Shandong, which belongs to Shandong cuisine. These two dishes...
It can be described as an irrelevant cuisine...
Although a famous chef must be proficient in the cooking skills of one cuisine, and bypass the cooking methods and skills of other cuisines, whether it is cooking, fire, knife skills, food carving, cold dishes, snacks, or embellishments, he can be handy.
but!
Among the chefs of the older generation, there are very few chefs who can really achieve this level.
Let alone the younger generation of chefs.
no~
He has to go and observe for a while, otherwise he will be thinking about panic all day long.
Seeing that it was late, Lao Qin vaguely saw the back kitchen in the store through the glass floor-to-ceiling windows, as if he had already started the preliminary work of preparing the ingredients, so he made up his mind, and then under the puzzled eyes of many neighbors, Stepped forward and knocked on the store door.
"Dong Dong Dong~"
When Ding Suqin heard the knock on the door, she came to open the door.
Seeing that it was Lao Qin, she couldn't help asking curiously: "Uncle Qin, it's not open yet, what can you do?"
Lao Qin smiled and explained why he came: "I heard that your boss is going to cook Wensi Tofu and Jiuzhuan Dachang for lunch, and I came here just to watch your boss cook these two dishes. "
Ding Suqin was stunned.
She seriously suspected that Lao Qin wanted to be a taster again, but she had no proof,
Now that the other party said so, she could only turn her head to look at Huang Tao who was looking at her mobile phone not far behind, and wanted to ask his opinion.
Huang Tao, who was browsing the store's rental software, noticed the situation here, and said with a smile: "Mr. Qin, you came just in time, and I'm about to make Wensi tofu! How about you help me taste it later?"
Yeah!
Just as his old Qin wanted!
These words fell into Lao Qin's ears and won his heart. He cheerfully waved his folding fan and said, "Okay! This old man can't wait for it!"
"Boss Huang, I have another unfeeling request. I just want to observe it outside the back kitchen. Do you think it's okay?"
Finally, he did not forget to ask respectfully.
Huang Tao nodded in agreement: "Yes! Please go ahead, I'll go to the back kitchen to prepare."
"Papa, Papa, I want to watch it too, I want to watch it too..." Xuanxuan shouted along with the fun.
"Okay, then you and Grandpa Qin will watch together."
Huang Tao touched her little head, then went into the kitchen, washed the handles, and was about to start making Wensi tofu.
Wensi Tofu, as the name suggests, the main ingredient of this dish is tofu.
Lactone tofu will do!
As for the ingredients, you need shiitake mushrooms, winter bamboo shoots, Jinhua ham, and small rapeseed leaves.
However, these ingredients are not fixed, and can be flexibly changed and replaced.
For example, the Jinhua ham can be replaced with carrots, and the shiitake mushrooms can also be replaced with fungus. In addition, some shredded egg pancakes can be added to add a bright yellow color to the dishes.
In this way, it is even more luxurious!
In addition to the above ingredients, there is one more important ingredient in this dish, which is... clear chicken soup.
For this dish, most people's attention is on the knife skills of cutting lactone tofu.
And the real connoisseurs will pay more attention to this clear chicken soup.
Because it is no less difficult than cutting lactone tofu to make a pot of clear chicken soup that tastes good and tastes good.
And the clear chicken soup he is going to use now was made at home yesterday.
The old hens that are more than three years old are selected, and the useless chicken heads, chicken feet, chicken wing tips and chicken butts are chopped off, and then put in a pot under cold water, placed on the stove, and boiled slowly over low heat.
The water in the pot must always be kept in a state of not boiling, and if there is foam, it must be removed in time.
This boiling state needs to last for six or seven hours.
Only in this way can we get a pot of clear chicken soup.
After the chicken soup in the pot is out of the pot, it needs to be filtered with gauze.
This gauze is also very particular, not pure gauze but several layers of thick gauze.
After filtering, this clear chicken soup can be used.
Boiling clear chicken soup is not only time-consuming, but also labor-intensive.
Someone needs to stand by the side the whole time.
Because it is cooked slowly over low heat, it is uncertain when foam will appear. Once foam appears, it must be removed as soon as possible.
This point is a test of the chef's energy, so it is no less difficult than cutting lactone tofu.
The important ingredient of clear chicken soup has already been prepared. Now Huang Tao only needs to cut out the lactone tofu first, and then prepare other side dishes.
For the vast majority of people, the process of cutting the tender lactone tofu into hair-like filaments is undoubtedly a pleasing scene.
Huang Tao thought so too.
When I saw it on a food show before, I was shocked, and at the same time, I also sighed how good the knife is!
Now that I have experienced it personally, I still feel a little nervous.
He first poured some water on the chopping board, and then gently flipped the box containing lactone tofu upside down on the chopping board.
Immediately afterwards, he picked up the god-level kitchen knife, dipped it in water, and laid the knife flat.
Gently press the box of lactone tofu with one hand, grab the kitchen knife with the other hand, place it on the bottom edge of the box, and start cutting inwards smoothly.
This is to cut off the top cover of the lactone tofu box, and at the same time, cut off the old skin on the top of the lactone tofu, so that it can be eaten after cooking. The taste is more smooth and tender.
Honestly.
It is also possible to cut it when it is placed upright, but if you do this, the tofu will easily fall out of the box if you turn it upside down.
To be on the safe side, Huang Tao chose the method of cutting backwards.
After cutting to the end, he pushed the box and gently slid it onto the chopping board on the side on the water-stained knife surface.
Immediately after, throw the cut-off cover and the layer of old skin into the trash can beside it.
Immediately, he took a knife and sliced off the whole bottom of the box.
While slicing, also peel off the old skin of the lactone tofu.
This time.
The upper and lower ends of the box were all cut off, and the plastic basket was taken away with a light touch.
He took a knife and cut off the four sides of the lactone tofu to make it more flat and easy to shred.
After finishing all this, he dipped the god-level kitchen knife in water again, and then used the flat knife method to steadily cut the lactone tofu in front of him in half, and the height of the tofu was also reduced by half.
The flat knife method is used to make cutting more convenient, and to reduce the range and strength of the knife's lifting and falling, so that the cutting can be more uniform.
The purpose of reducing the height of the tofu is to prevent the cut tofu from collapsing, thus affecting the final product.
After cutting it, he slid it with a knife and put it aside.
Dip the god-level kitchen knife in water again, and pour some water on the tofu.
He grabbed the kitchen knife and made a few quick cuts on the cutting board, trying to get used to the rhythm of cutting tofu.
When Lao Qin saw it, he had a helpless little expression of "Boss Huang, are you sure you're not kidding me?": "Boss Huang, are you sure you want to cut tofu with this knife? Instead of cutting it with a slicing knife?"
After all, the kitchen knife for cutting tofu is very particular, and the thinnest kind of slicing knife is generally used.
This kind of knife has a smoother surface and is lighter, allowing the chef to maintain his physical strength to the maximum extent.
Compared with that kind of slicing knife, this god-level kitchen knife in Huang Tao's hand is much thicker!
It is estimated that after not many cuts, the wrist will become sore.
But once you start cutting the tofu, you have to keep the same rhythm, cut it to the end in one breath, and you can't stop in the middle.
Once stopped, the cut tofu will be uneven in thickness, and even the whole piece of tofu will be destroyed.
In this way, all previous efforts will be wasted!
Lao Qin was also worried that he would overturn because of this, so he reminded him.
Xuanxuan blinked her eyes, not knowing why Grandpa Qin asked such a question, but no matter what, she stood by her father and believed in him unconditionally.
Xu Hao and the other three chef assistants were also puzzled.
When they used to practice knife skills, for a period of time, they also practiced with lactone tofu unshakably, and they also knew that it is best to use a sliced knife to cut Chevinsi tofu, but now, the unconventional operations of their boss made them feel a little bit While Monk Zhanger couldn't figure it out, he couldn't help feeling worried.
Boss, even if this knife is easy to use, it can't be used at this time!
uh~
Is it possible that the boss left his mind at home during the New Year?
Shouldn't it be!
"Ok!"
Huang Tao agreed without explaining. He put the four fingers of his left hand on the edge of the tofu block to form a support, while the thumb of his left hand was raised horizontally, just touching the surface of the kitchen knife.
Seeing Mr. Qin's reminder, the three assistant chefs were useless to their boss, so they couldn't say anything more!
Thinking that maybe the boss can really hold it!
Otherwise, with the personality of the boss, he wouldn't be so disobedient.
Lao Qin saw that his movements were standard and his face was confident, so he had no choice but to say "Boss Huang, you are so confused! This kind of thick knife will make your wrist sore, which will lead to uneven thickness of tofu cut out. How do you do it?" I don’t even know this bit of common sense,” he swallowed abruptly.
It's useless to talk too much, and you can remember it long after you practice it yourself!
But after thinking about it again, Boss Huang insisted on using this thick knife to cut tofu, maybe he is really good at it!
After all, Boss Huang is no ordinary person!
He can't use the standard of ordinary people to measure Boss Huang!
was thinking.
Seeing the knife in Huang Tao's hand, the blade quickly fell into the tofu, then lifted up quickly, and stopped when it rose to about ten centimeters above the tofu, and then the blade quickly cut into the tofu again.
Each knife is completed in an instant. During the whole cutting process, the kitchen knife cannot be seen clearly at all, only the bright blade rises and falls again and again, and the cut tofu slices continue to maintain their complete shape, like It's like it hasn't been cut at all.
I'll go~
This can be done!
The mouths of Lao Qin and the three chefs who watched this scene opened involuntarily.
The knife skills of the three assistant chefs are also very good, but they are a bit reluctant to cut Wensi tofu.
The reluctance here does not mean that they can't cut it, but that they are not calm and fast when cutting, let alone cutting with a thick kitchen knife.
Lao Qin can cut easily, but only when using a slicing knife. With a thick kitchen knife like Huang Tao, he can't guarantee that his hands will not shake.
"Wow……"
Xixi exclaimed even more, and her small mouth was also opened, as if it could be stuffed with an egg, but she subconsciously covered it with her small hands very ladylike.
Don't let the other employees and Song Cailian and his wife be amazed by Huang Tao's superb knife skills!
Huang Tao didn't get distracted at all, he cut the tofu to the end in one go, his hands didn't shake from the beginning to the end, and the strength and rhythm were maintained very well.
He washed the kitchen knife again with clean water, poured some clean water on the cut tofu with his hands, and washed away some debris on the surface of the tofu, allowing the texture of the tofu slices to emerge.
Immediately afterwards, he dipped the knife in the water, slowly wiped the tofu slices tilted to the left to the right, and turned the tofu slices over.
Dip the kitchen knife in water again, and cut off all the uneven parts on the four sides.
Start shredding.
The speed with which the knife rose and fell still dazzled those watching.
After cutting the shreds, he poured half a basin of warm water that was not hot to the hands into the basin, put two teaspoons of salt into the basin and stirred it.
The purpose of adding salt is to remove the beany smell in the tofu, and at the same time add some toughness to the shredded tofu, making it taste better.
Immediately afterwards, he used a kitchen knife to carefully scrape up the shredded bean curd into whole balls, and gently put them into the basin.
With the back of the spoon on the water, turn gently.
In an instant.
The celestial girl scattered flowers, one by one, one strand at a time, well-proportioned and delicate, like chrysanthemums blooming.
With his stirring, all the tofu shreds in the basin were moistened, and silver hairs were scattered all over the water in the basin, one by one floating up and down in the basin, coupled with the circling water flow, it was dazzling.
Just this picture of smoothing the tofu has already broken away from the category of cooking, and thus reached the realm of art.
Beautiful!
"Perfect!"
Lao Qin looked excited: "When I was a cook back then, I was fortunate enough to see a master chef of the country make Wensi tofu on the spot, but...it's not far from Boss Huang!"
Everyone else swallowed.
I don't know how to describe my mood.
"Award."
Huang Tao said modestly.
The moistened shredded tofu needs to be soaked for a while.
Take advantage of this effort.
Huang Tao shredded the other side dishes.
da da da da da...
The knife was so fast that it was almost blurred.
It is no exaggeration to describe it as fast as lightning.
It's only a few seconds.
Huang Tao finished cutting all the side dishes, which were as silky as hair.
He already cut the side dishes very smoothly, and with the blessing of the god-level kitchen knife, the speed was astonishingly fast.
"The winter bamboo shoots are different from the shiitake mushrooms. The shiitake mushrooms are fragile, but the winter bamboo shoots are tough, but the difficulty is not less than that of the shiitake mushrooms. Especially the fibers of the winter bamboo shoots are very distinct. If you can't feel the fibers, even if you cut them very finely, they will break apart. Not silk. There is only one possibility to achieve this level, and that is Boss Huang’s familiarity with various ingredients, so familiar that he can subconsciously understand the structure and direction of the fiber texture when he touches it with his hands, and use it to be flexible."
Lao Qin looked at Huang Tao, and sighed in his heart that Huang Tao is really a master chef with a good knife skill!
"Mr. Qin, you've won the prize."
Huang Tao put the wok on the shelf, filled the wok with water, and prepared to blanch the side dishes.
After the water in the pot boiled, he poured a little cooking wine into it and stirred it evenly with a spoon.
When the water in the pot boiled again, he poured the shredded ham into the pot first.
About 1 minute or so, he fished out the shredded ham.
Then pour the cooked shredded chicken breast into it and scald it.
Take it out in half a minute.
Pour shredded shiitake mushrooms and bamboo shoots into the pot together.
As for the rapeseed, there is no need to blanch it.
Just wait for Wensi tofu to be ready, put a little into it to neutralize the greasyness of this dish.
After taking out shredded shiitake mushrooms and bamboo shoots, he poured out the water in the pot, washed them again and put them on the stove.
Fire.
Bring the pan to a boil.
Pour the clear chicken broth into the pot.
Open medium and low heat and burn slowly.
10 minute later.
The chicken soup in the pot is heated up, and a little foam appears on the surface.
Huang Tao beat out the froth one by one.
Before the water in the pot boiled, he took a large fine-mesh sieve and put it on an empty basin.
Bring the water basin soaked with shredded tofu, pour it into the sieve, and filter out the shredded tofu.
After you are done, put it aside to control the water.
At this time, the chicken soup in the pot has also boiled.
The unique umami taste of chicken soup permeated the kitchen in an instant, and went straight into everyone's nostrils.
Everyone who was fragrant, their throats surged, and they couldn't help swallowing.
With this pot of clear chicken soup, everyone knows that the taste of this Wensi tofu is stable.
After Huang Tao beat off the foam, he didn't add shredded tofu immediately, but seasoned it first.
He first added a teaspoon of salt to the pot, then half a teaspoon of sugar and pepper, and stirred it gently with a spoon.
Reduce heat to low.
When the chicken soup in the pot was no longer boiling, he put shredded mushrooms, shredded ham, shredded winter bamboo shoots, shredded chicken breast, and shredded chicken breast into the pot one by one.
Gently turn the hot soup with the back of the spoon, let the water flow to these several kinds of side dishes, stir evenly.
Pour the prepared starch water into the pot again.
Turn it gently with the back of the spoon again, so that the soup and starch water in the pot can be fully stirred evenly.
He poured the water-controlled shredded tofu into the pot, and continued to gently turn it on the soup surface with the back of the spoon.
The slightly viscous chicken soup slowly stirred up the shredded tofu.
It blends perfectly with the side dishes in the pot.
Continue to stir for 1 minute. After the shredded tofu is fully flavored, Huang Tao pours the shredded rape leaves into the pot and continues to stir evenly.
This also means that this Wensi tofu is ready and ready to serve.
(End of this chapter)