Syllable!

Xia Jie picked up the kitchen knife that cut the bones, slashed it hard, chopped off a section in his hand, and waved it at the drone.

"You see, because this ham is pickled at home, it looks like dead wood on the outside, but when you cut it, the inside is bright and crystal clear, like an amber gemstone. ”

"yes, yes, it's really beautiful, I'll steam it later!"

"Such a beautiful ham, you have to eat it quickly!"

"Chef Jie, if you don't chop it, how do you know if the ham is good or bad?

With everyone's comments, Xia Jie put the ham next to his nose and sniffed it and said, "Well, it's good, it's very fragrant!"

"If you want to identify the quality of ham, in addition to looking at the appearance, there is another easy way, and that is to smell the smell. ”

"Just stick a thin bamboo skewer in it, pull it out, and smell the smell left on the skewer. ”

"If the smell is fragrant, it means that it is a high-quality ham, if it smells sour, it means that the meat in the ham has been rotten, and there is a smell a bit like bean paste, because the salt is insufficient when pickling, as for the smelly smell, it goes without saying that it has spoiled before pickling.

"Well, plug it in and smell it, it's a good idea, it's easy to operate. ”

"You can still judge the reason by the taste, Chef Jie is a master!"

"It seems that I want to focus on the anchor's food chapter, there are too many knowledge points!"

A perfectly cured ham that will make foodies salivate.

Then, Xia Jie smeared a layer of vegetable oil on the cut of this ham, as he just said, and then wrapped it in plastic wrap.

As for the cut piece of ham, he soaked it in water.

"A ham can be divided into five departments from bottom to top, which are the bottom, the middle, the big money, the small money, and the fire claw, and the choice of different parts is also different. ”

"The part we cut just now is the bottom of the ham, which has more meat and is suitable for stir-frying, steaming, boiling, etc., but because of the upside-down hanging during marinating, it will be salty, so when eating, we need to soak it for an hour or two before making it. ”

Xia Jie pointed to the ham meat in the water and said.

"What are the characteristics of the other parts?"

"That's right, this is the first time I've heard of that!"

"Encyclopedia, go on, don't stop!"

"Brother Xiaojie, you are so amazing, you actually know so much!"

"Hello anchor, we are from the Modu Technical School, are you interested in becoming a cooking teacher?"

Dragged most of the ham over, Xia Jie gestured with his hand and said: "Look, this is the Chinese part, the meat and bones are separated here, and it is convenient to take the bones, which is the most suitable for stir-frying!"

"And then there is the crown part, as the name suggests, it is definitely the most essential part of the ham, with a moderate ratio of fat and lean, with tendons and meat, suitable for big dishes. ”

"As for the money part near the end, because there are many tendons and less salt, it is suitable for direct cooking, and then the bones are removed, and the slices can be eaten, which is the original way to eat. ”

"The last part of the fire claw, with less meat and more bones, is only suitable for stewing soup, and it is also exceptionally delicious!"

"Oh, next time you order, you can put a 13, as long as the crown ham meat!"

"Remember, I remember it all, Encyclopedia, can you send me a ham to practice!"

"Anchor, I specialize in selling ham, I see that you are very knowledgeable about ham, are you interested in helping us bring goods?

"Anchor, why is the ham I bought not rotten to cook, and it is very salty when cooked!"

"Hey, this ham is really real, one is enough to make a ham feast!"

"Yes, I like to eat ham, no matter how you eat it, it tastes delicious!"

Seeing the speech under the drone screen, Xia Jie reminded again: "Before this ham is cooked, you can apply a little sugar, it will be easy to rot, and the taste will be better!"

"And when eating, don't use those spicy seasonings, such as chili peppers, peppercorns, etc., which will greatly affect its taste. ”

"Of course, although this ham is rich in protein and is easily absorbed, eating it regularly can replenish the kidney, and can also prevent osteoporosis or something, but everyone can't eat it as the main meal!"

"After all, it is a pickled product, only in moderation, but it must not be excessive, otherwise it will be too much!"

Xia Jie admonished very sincerely.

"Okay, okay, thank you for the reminder, I'll eat once a week, make up for it!"

"Chef Shenjie, you must eat this ham slowly, I'm going to your place next month!"

......

Just when everyone sighed at the exquisiteness and efficacy of ham, Xia Jie continued to be busy with other dishes.

The old classmates came from thousands of miles away, so naturally they had to be well fed.

Seeing the tofu bought by Song Xiaodong and a local chicken that had been plucked and plucked, Xia Jie couldn't help but think of a famous Huaiyang dish: Wensi tofu.

Add the ham that happens to be soaked, and it's just done.

First cut off the chicken breast and stew the chicken broth, Xia Jie picked up the kitchen knife, smeared some water on it, and then picked up a piece of tofu from the water and put it on the cutting board.

You must know that this Wensi tofu is a dish that can be served at the Chinese state banquet.

The reason why it can go to the state banquet is that the knife work, the top knife work!

It is necessary to use an almost "magical" knife to cut the tender tofu into thin strips the size of "hair".

I saw Xia Jie first gently peel off the old skin on the surface of the tofu, and then put the knife in one hand and the tofu with the other.

Cut!

Click......

Without a half-second pause, if there is divine help from the knife, in the blink of an eye, Xia Jie will finish slicing the tofu.

Then, he gently wiped the chopped tofu slices with the blade of the knife and poured them down.

Keep cutting!

Click......

I saw the knife rise and fall, like flowing water, and the thin tofu slices quickly turned into shredded tofu.

"Okay, this shredded tofu is finished, let's see how it is cut!"

Xia Jie used a knife to scoop up the tofu shreds from the bottom, and then put them in a basin with water next to them.

With a wave of hands, I saw that the white tofu silk was as thin as a hair, the roots were clearly visible, swaying gently in the water, and it was not sticky, not broken, and it was very beautiful.

"This knife work, a proper top chef!"

"Tsk, it's awesome for my Jiebei nose!"

"Okay, I know what Chef Jie is going to do: Wen Si Tofu, right?"

"I envy the anchor's friends, not only can you experience the leisurely life of the mountain village, but also enjoy the top food!"

"Little brother, you have conquered me with your cooking skills, be my boyfriend!"

"The dishes for this state banquet are here, what surprises will there be in the future?"

......