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

Chapter 185 Xi Hexian Goes to Xishan Hall to "Learn Art" (7)

Location: Inner Hall of Xishantang (Kitchen)
After pausing for a few seconds, Master Dai, an apprentice of Master Yao, the imperial chef of the late Qing Dynasty, picked up a knife in his hand, and continued to speak sternly to Miss Song Jia Er (Ruoxi) and Miss Song Jia San (Ruo Xian) standing beside them. He asked solemnly——

"Do you know what the six sword skills are?"

Faced with the sudden question from Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, and listening carefully to Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, the second miss of the Song family (Ruoxi) and the third miss of the Song family (Ruoxian) listened carefully. Shaking his head expressing ignorance and ignorance, he replied.

For such an answer, Master Dai, the apprentice of Master Yao, the imperial chef in the late Qing Dynasty, had expected it a long time ago, so he picked up a sliced ​​knife in his right hand, selected a cucumber from the ingredients in front of him, and then waved the sliced ​​knife in his hand to operate on the cucumber. Get up, while cutting cucumbers, continue to "teach" to the second miss of the Song family (Ruoxi) and the third miss of the Song family (Ruoxian) standing beside them, with serious expressions on their faces——

"The so-called six skills of swordsmanship are fast, ruthless, accurate, steady, neat, and fine."

"The knife skill not only emphasizes the six moves, but also emphasizes the four."

"The so-called four-point sword skill, that is, the heart, the breath, the mind, and the spirit."

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In less than a while, a cold dish with cucumber as the main ingredient was completed.Master Dai, an apprentice of Master Yao, an imperial chef in the late Qing Dynasty, brought the completed "Sweeping Cucumber" to Miss Song Jiaer (Ruoxi) and Miss Song Jiasan (Ruoxian) and asked them to carefully watch the finished product.Then, he taught them with a straight face and a stern expression——

"This [Cucumber in Fading Clothes], when it was being made."

"Remember to wash the cucumber repeatedly, and put two chopsticks on both sides of the cucumber"

"Then cut from right to left, the knife and chopsticks are at 90°, slice evenly."

"Because the thinner the slices, the longer the cucumber will be stretched"

"Next, cut the entire cucumber from right to left, removing both ends of the cucumber"

"Turn the cut cucumber over with your hands, with the original cut side facing down, and put the chopsticks on both sides of the cucumber."

"Then it's still the same, still cutting from right to left, and the knife and chopsticks are about 45° diagonally"

"Evenly slice this side of the cucumber into thin slices."

"With a gentle pull of the hand, the perfect coir raincoat is cut."

"Although this is a simple [Cucumber in Fading Clothes]."

"However, the sword skills and sword techniques it presents are not ordinary."

"Since you are learning cooking with me now."

"It doesn't matter whether you understood or not in the past."

"In my place, I start from the basic skills."

"One of you will pass the test and become my assistant"

"I don't want you guys to be incompetent because of your poor cooking skills."

"Affecting the game, it also affects your Song family and Mingyueju"

"Therefore, in these three months, you must learn every basic skill for me carefully"

……

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After a pause for a few seconds, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, continued to "teach" to the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) who were standing beside them, with serious expressions on their faces——

"The cutting skills are divided according to the nature of the ingredients and cooking requirements."

"Straight cut, push cut, pull cut, saw cut, guillotine cut, roll cut, shake cut, oblique cut, reverse knife cut, clap knife cut, flat knife cut, jabber cut, etc."

"Straight knife cutting can be divided into cutting, chopping (also known as chopping), chopping (also known as chopping)"

"Straight knife cut is also called jump cut, which means straight up and down cut"

"Press the ingredients with your left hand, hold the knife with your right hand, and the blade rises and falls vertically on the cutting board"

"It can cut food materials by straight push cutting, straight pulling cutting, and straight saw cutting (cutting by pushing and pulling back and forth)"

"This cut is used for crispy ingredients such as cucumbers, radishes, potatoes, etc."

"Chop, also known as chopping, is generally used for boneless ingredients."

"This method is a method of chopping the ingredients into velvet, puree or chopping."

"According to the quantity of ingredients, decide whether to chop with two knives or single knives."

"Use double knives for large quantities, also known as paichou (chop), and use single knives for small quantities."

"The requirement for chopping (cutting) is: hold the knife in both hands, keep a certain distance, not too close or too far away"

"The distance between the front ends of the two knives can be a little closer, and the distance between the roots of the knives can be a little farther away"

"Chop is the use of wrist strength, from left to right."

"Then again from right to left, chop repeatedly (chop)"

"Use both hands alternately when operating, and there must be rhythmic ups and downs"

"At the same time, the raw materials must be constantly turned."

"Secondly, when chopping (chopping), don't lift the knife too high"

"Dip the knife in clean water before chopping to prevent the velvet from sticking to the knife or splashing."

"When chopping velvet, in order to achieve a delicate effect, it can be smashed with the back of the knife"

"Single-knife chopping is to chop chicken, duck, fish, rabbit, pork ribs, pig's trotters and other ingredients with bones"

"Although the method is simple, the knife must be set accurately and strive to be even"

"The size of the shape is generally more suitable for the "domino block""

"As for chopping, it can be divided into straight knife chopping and following knife chopping."

"Straight knife chopping, hold the handle of the knife firmly with the right hand, and lift the knife high"

"Aim at the part of the food to be chopped, and use the strength of the arm to chop straight down"

"When splitting, the arms, elbows, and wrists must be coordinated and powerful, and it is required to cut off with one knife"

"If you make a second cut, you will often not be able to cut on the original cut."

"In this way, there will be wrong knives, the ingredients will not be neat, and some broken meat and bones will easily be produced."

"The straight knife method is often used for bone-in or firm ingredients."

"Such as: ham, bacon, pig's head, fish head, pork ribs, etc."

"The piers or chopping boards used to chop these ingredients must be placed firmly"

"When chopping food, the skin of the meat should be facing down, and the knife should be cut on the meat side"

"When chopping pig's head, ham, fish head and other ingredients, the left hand should press the ingredients firmly."

"When the knife cuts down, leave the left hand quickly to prevent injury to the hand."

"When you are a beginner, you can hold a wooden stick in your left hand to press the ingredients"

"The end of the stick should be farther away from the edge of the knife.
"Prevent the knife from slipping on the wooden stick, and use the middle of the blade to split the food"

"Splitting with a knife is to first embed the blade in the part where the raw material is to be split"

"Such as splitting a pig's trotter, stand up the pig's trotter, with the toe facing upwards, and insert the blade into the toe."

"The right hand holds the knife handle firmly, and the left hand holds the pig's trotter and the knife and raises it high at the same time"

"Chop down hard, leave the left hand when the knife is chopping down"

"The left and right hands should cooperate closely with the knife chopping. The left hand holds the food, the right hand holds the knife, and both hands rise and fall at the same time."

"And the blade should be tightly embedded in the food, and it must be firmly embedded"

"In this way, the knife and the ingredients are not easy to fall off when chopping the ingredients hard"

"The chopped ingredients meet the specifications"

Chapter 180 Five (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)