565.Chapter 563 Are you sure you want to use this knife in your hand?

Author: Duolai Mifasou

Chapter 563 Are you sure you want to use this knife in your hand?

It's a little past nine in the morning.

At the entrance of the really delicious restaurant, there were already neighbors queuing up artifacts.

As usual, they played big umbrellas and set up card tables and chess tables.

Lao Qin is here too.

But he was not involved.

That's right.

At this moment, he was disturbed and had no intention of playing chess!

Just because I heard the news in the crowd, I couldn't calm down again~

This is the news!

Of course, there is news about Huang Tao making two new dishes, Wensi Tofu and Jiuzhuan Large Intestine at noon!

Yes.

He really never expected that Huang Tao would make these two famous dishes?!

You should know that this Wensi Tofu is a traditional famous dish in Huaiyang area and belongs to Huaiyang cuisine; and this Jiuzhuan is one of the top ten classic dishes in Shandong, belonging to Shandong cuisine, these two dishes...

It can be said to be a dish that is unrelated to everyone...

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, heat, knife skills, food carvings, cold cuts, snacks, or embellishments, you can easily do it.

but!

There are very few who can truly achieve this level among the older generation of chefs.

Not to mention the younger generation of chefs.

No ~

He had to go over and observe for a while, otherwise he would have been thinking about it all day long.

Seeing that it was getting late, Lao Qin vaguely saw the kitchen in the store through the glass floor-to-ceiling window. It seemed that he had already started to prepare ingredients. He made a decision and then, in the puzzled eyes of many neighbors,

Go forward and knock on the door of the store.

"Dongdongdongdongdong~"

When Ding Suqin heard the knock on the door, she came to open the door.

Seeing that it was Old Qin, she couldn't help but ask curiously: "Uncle Qin, it's not open yet. Is there anything you have to do?"

Lao Qin smiled and expressed his intention: "I heard that your boss wants to make two dishes: Wensi tofu and Jiuzhuan Large Intestine at noon. I came here just to see your boss making these two dishes.

”

Ding Suqin was stunned.

She seriously suspected that Lao Qin wanted to be a tasting maker again, but she had no evidence.

Since the other party said that, she had to turn her head and look at Huang Tao, who was looking at his phone not far behind her, and wanted to ask for his opinion.

Huang Tao, who was browsing the store rental software, noticed the situation here and said with a smile: "Old Qin, you are here just right. I am preparing to make Wensi tofu! How about you help me taste it later?"

ah!

It's just like his old Qin's intention!

This sentence fell into Lao Qin's ears and was deeply attracted by his heart. He happily shook the folding fan and said, "Okay! I can't ask for it!"

"Boss Huang, I have another unhappy request, just to watch a few outside the kitchen. Do you think it's okay?"

At the end, he did not forget to ask respectfully.

Huang Tao nodded and agreed: "Yes! Please give me a try, I'll go to the kitchen first to prepare."

"Dad, dad, I want to watch too, I want to watch too..." Xuanxuan shouted in the fun.

"Okay, then you can watch it with Grandpa Qin."

Huang Tao touched her little head, then went into the kitchen, washed the handle, and prepared to start getting Wensi tofu first.

Wensi Tofu, as the name suggests, the main ingredient of this dish is tofu.

Latin tofu is enough!

In terms of ingredients, you need 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, this Jinhua ham can be replaced by carrots, and this mushroom can also be replaced by black fungus. In addition, some egg cakes cut into thin strips can be added to add a beautiful bright yellow color to the dish.

This makes it even more noble!

In addition to the above ingredients, this dish also has the most important ingredients, that is...Chicken Soup.

For this dish, most people focus on the knife skills of lactone tofu.

For real experts, more focus will be on this chicken soup.

Because it is no less difficult to make a pot of delicious, beautiful and delicious chicken soup than lactone tofu.

The chicken soup he is going to use now was cooked at home yesterday.

We use old hens who are more than three years old, chop off the useless chicken head, chicken feet, chicken wing tips and chicken butts, then put them in cold water, put them on the stove, and cook them slowly over low heat.

The water in the pot must be kept in a state of not rolling. If there is foam, it must be beaten away in time.

This boiling state will last for six or seven hours.

Only in this way can one get a pot of chicken soup.

After the chicken soup in the pot is released, it is necessary to filter it with gauze.

This gauze is also very particular, not just gauze but several layers of thick gauze.

After filtering, this chicken soup can only be used.

Cooking chicken soup is not only time-consuming, but also people-consuming.

There is someone to guard the whole process.

Because it is cooked slowly on low heat, it may appear when the foam will appear. Once the foam appears, you must beat it away as soon as possible.

This tests the chef's energy, so the difficulty is no less than that of diced lactone tofu.

The important ingredient of chicken soup has been prepared. Huang Tao now only needs to cut out the lactone tofu first and then prepare other side dishes.

For most people, the process of cutting tender lactone tofu into hair-like thin strips is undoubtedly a pleasing scene.

Huang Tao also felt so.

When I saw it on food shows before, I was shocked and sighed that my knife skills were so good!

Now I have experienced it myself, I am still a little nervous.

He first drizzled some water on the chopping board, and then gently pressed the box containing lactone tofu on the chopping board.

Then pick up the god-level kitchen knife and dip it in water, and place the knife flat.

Gently press the box of lactone tofu with one hand, grab the kitchen knife with the other hand, place it at the bottom edge of the box, and start cutting it in smoothly.

This is to cut off the top cover of the lactone tofu box. While cutting, you also need to cut off the old skin on the top of the lactone tofu so that it can taste after cooking.

The taste is smoother.

To be honest.

It is OK to cut it when it is put, but if you do this, turn it upside down and the tofu will easily fall out of the box.

For safety reasons, Huang Tao chose to cut in reverse.

After cutting to the end, he pushed the box and gently slid on the surface of the knife stained with water to the chopping board on one side.

Then the cut lid and the layer of old skin were thrown into the trash can beside it.

Immediately, he took the knife and put the bottom of the box down the whole piece.

While taking the slices, the old skin of the lactone tofu was also peeled off.

Now.

The upper and lower ends of the box were cut off, and the plastic basket was taken away with a slight pickup.

He took a knife and cut off all sides of the lactone tofu to make it look even more smooth to facilitate shredding.

After finishing this, he dipped the god-level kitchen knife again, and then used the flat knife method to steadily cut the lactone tofu in front of him into half, and the height of the tofu was reduced by half.

The flat knife method is used to make it easier to cut the knife and reduce the amplitude and strength of the knife lifting and falling, so that it will be more even when cutting.

The lowering of the tofu is to prevent the cut tofu from falling down, thereby affecting the final product.
To be continued...