The bright moon and the empty courtyard are like water like a Chinese year

Chapter 183 Xi Hexian Goes to Xishan Hall to "Learn Art" (5)

Location: Entrance of Xishantang (kitchen)
After a pause for a few seconds, Master Dai, an apprentice of Master Yao, the imperial chef of the late Qing Dynasty, stood up on the chair in front of the Xishan Hall, and continued to stare at the second Miss Song (Ruoxi) and the third Miss Song (Ruoxian). Sternly and solemnly, he shouted——

"Now I'll give you two 10 minutes."

"You go back to the dormitory right away."

"Rearrange your makeup and clothing."

"Then, go back to Xishantang and gather here."

"have you understood?"

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At this very moment, standing in front of the kitchen door of the Xishan Hall, half asleep, listening to the instructions of Master Dai, the apprentice of Master Yao, the imperial chef in the late Qing Dynasty, and the second Miss Song (Ruoxi) and the Third Miss Song ( Ruoxian) heard Master Dai, the apprentice of Late Qing Imperial Chef Yao, suddenly come out of the blue and yelled in a serious and serious manner. The two were so frightened that they woke up instantly. Immediately, without thinking, they looked at the Late Qing Imperial Chef Yao in front of them in unison. Master Dai, his apprentice, blurted out his reply——

"clear."

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Location: Inner Hall of Xishantang (Kitchen)
Three or ten minutes later, when the Second Miss of the Song family (Ruoxi) and the third Miss of the Song family (Ruoxian) changed their clothes and came to the kitchen of Xishan Hall again, Master Dai, the apprentice of Master Yao, who was standing in front of them, began to surround them. Looking at the ingredients in the kitchen, "circling", and the two of them were concentrating on the "cooking" knowledge of the day, and "teaching" the way--

"There is a famous saying in China: "Food is the most important thing for the people."

"Chinese people think that the first important thing in life is to eat.
"Eating is the first need in life."

"Whether it's Chinese or foreigners, no one can do without food."

"What to eat, how to eat."

"Every country, every nation, every family, and every person has their own way of eating."

"People often say "seven things to open the door, firewood, rice, oil, salt, sauce, vinegar and tea" are all related to diet."

"In addition, diet is the most frequent and important thing in people's life"

"The misfortunes and blessings are also most related to people, so there are also the most taboos in this area."

"Especially in the dietary life during the holidays, the taboos have to increase exponentially"

"Taboos have strong national and local characteristics."

"Some things are taboo in one place, but they may be welcome in another place"

"China has a vast land and abundant resources, and the climate, water quality, products, and customs vary greatly from place to place"

"Regional differences that cause eating wind."

"The formation of local flavors is like the saying "sweet in the south, salty in the north, spicy in the east, sour in the west"."

"Strictly speaking, each province, each region, and even each county will have its own unique cuisine."

"But to constitute a "cuisine", there must be a certain number of dishes"

"It has its own characteristics in the selection of raw materials, the use of seasonings, and cooking skills"

"And the delicacies in this region have a certain internal connection"

“We divide Chinese cuisine into eight”

"Beijing Dynasty, Shandong, Huaiyang, Jiangsu and Zhejiang, Sichuan, Fujian, Guangdong, Hunan and Hubei."

"These eight places have their own unique dishes."

"Thus, the famous "eight major cuisines" have been formed."

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After a pause for a few seconds, Master Dai, an apprentice of Master Yao, the imperial chef of the late Qing Dynasty, came to the red meat ingredients and continued to talk to Miss Song Jiaer (Ruoxi) and Miss Song Jiasan (Ruoxian). The "cooking" knowledge of "cooking" is "teaching" carefully, and while talking in his mouth, he carefully selects a piece of red meat (mutton) from the red meat ingredients with his left hand, puts it on the cutting board in front of the red table, and then raises the knife with his hand. "Crack, crack, crack, crack." He carefully selected a piece of red meat (mutton) in front of him: trimmed off the minced meat, fascia, brittle bones, etc. on the edge, then placed it horizontally on the red chopping board and covered it with a white cloth (on the right) Do not cover the edges), then cut into slices with a knife, cut into thin slices of 500 cm in length and 20 cm in width per 5 grams, put them on the plate after cutting, pick up the plate, and push the sideways towards the two of them ——

"As a meal maker."

"You must master knife skills, spoon skills, heat, paste, and pick."

"You know this piece of mutton now."

"How many slices did I cut in total?"

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Just after Master Dai, the apprentice of Master Yao, the imperial chef in the late Qing Dynasty, finished speaking, the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) who were standing by the side and "studying" intently, quickly spoke in unison without thinking. Looking at Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty standing in front of him, he blurted out and replied——

"It's 100 pieces."

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After the Second Miss of the Song family (Ruoxi) and the third Miss of the Song family (Ruoxian) finished answering the questions from Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, put down the mutton on the plate , stretched out his right hand and pointed to the ingredients on the side, and taught the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) who were standing next to them with a straight face——

"There is a saying in the culinary world: "No knife, no feast."

"Meticulous knife work can make the ingredients present a unique and extreme beauty."

"It can also achieve a perfect unity of deliciousness and shape"

"Books have words, as early as the Tang Dynasty in my country, there were records of chefs' superb knife skills"

"Flying golden plate with high white snow", "Silently falling snow"

"The chef cuts the fish with a sharp knife, so that the thin fish fillets fall like snowflakes on the plate"

"This scene is fascinating"

"Knife craftsmanship is the core skill of a meal maker."

"Represents the skill of a chef"

"Extreme knife skills, such as advanced martial arts"

"Only after decades of honing, can you carry the knife as you like."

"A good dish starts with cutting and matching."

"Any food material must be able to be cut into the shape you want"

"This is what it means to have mastered the basic knife skills!"

Chapter 180 Three (End)
Note: The ones with () are just to inform the readers of their respective identities.When reading, you can remove the name in () by yourself.

(End of this chapter)