This question asked by Yu Keke, Xu Zhuo has seen a lot on the Internet.

Many people see the open faucet and spray the chef to waste water, do not know how to save, and even suspect that this is the chef's way of revenge against the boss.

In fact, when cooking, turn on the faucet, mainly to cool down the stove.

The kitchen stove of the hotel is basically next to each other, and the temperature of each stove is more than 1,000 degrees when the fire is turned on, and if the faucet is not turned on to cool down, the stainless steel stove is easy to bulge and deform, which will endanger the blower and wiring and gas pipes under the stove.

In addition, when the chef is busy, he needs to use water constantly, blanching, thickening, boiling soup, stewing and even brushing the pot and washing the pot, all of which are indispensable when using water, if the faucet is not always on, the chef needs to turn on the faucet frequently, which affects the efficiency of the chef.

Last but not least, chefs usually use a spoon to stir-fry water from the bucket, which will leave grease in the water. Leaving the faucet on all the time will wash away the oil and keep the water clean.

Xu Zhuo was idle, so he told Yu Keke seriously.

Every time I posted a video before, someone said that it was a waste of water, but today I made a unified explanation.

With that, his attention was on the piece of meat in the pot.

The way in which meat is cooked in a pot that does not boil is called soaking.

Soaking can be seen in many varieties of dishes, such as the famous Cantonese dish white chopped chicken, and the famous Hainan dish Wenchang chicken, all of which are made by soaking.

The chicken made by soaking the method is golden in color, crispy in skin and tender in meat, and the taste is delicious, and you will never get tired of eating it for a long time.

In addition to these two famous chickens, in fact, authentic boiled dishes are also made by soaking.

For example, when boiling fish and boiled meat, the heat should be turned down when the meat is put into the pot at the end, so that the meat will be more tender and delicious.

After the meat had been boiled for about 30 minutes, Xu Zhuo pricked the skin of the meat with a toothpick, and after making sure that no blood was coming out, he took the meat out of the pot and soaked it in cold boiled water.

The purpose of this step is to make the skin of the meat stronger, and soaking it in cold water can cool and tighten the skin of the pork, preventing the water in the meat from seeping out and affecting the taste.

After the temperature of the meat pieces was lowered, Xu Zhuo spread a clean towel on the cutting board, and then fished out the meat and put it on it.

"The towel is spread because it can prevent the meat from slipping when you wait for the meat to slip, and it can also absorb the moisture on the surface of the meat slice to the maximum extent, so it tastes better when you dip it in the sauce later. ”

After Xu Zhuo finished speaking to the camera, he wiped the moisture on the surface of the meat slices with a towel and began to slice the meat.

Speaking of which, Li Zhuang white meat is a kind of garlic white meat, but it is different from ordinary garlic white meat, Li Zhuang white meat is more particular about the selection of materials, knife work, heat, and seasoning.

For example, when cutting meat, when making white meat with garlic paste, you only need to use a knife to cut the meat into thin slices, and the size and thickness are not particular.

But Li Zhuang's white meat is not cut, but sliced.

Because the long strip of meat used in Lizhuang white meat is longer than a knife, it is easy to cut when cut, and it is not easy to cut thin.

Only by slicing can the meat be sliced into thin slices to the maximum.

"Little clumsy, slicing meat is a gradual process, don't put too much pressure on yourself, this is not a competition, even if it is broken, it will be fine. ”

Wei Junming saw Xu Zhuo holding a kitchen knife with a thoughtful look, and couldn't help but say something to tell him not to be too nervous, Wei Junming also made a mistake when he was learning slices of meat in Li Zhuang.

People who are used to cutting meat are not used to using slices at first, which is human nature.

Although Xu Zhuo knows how to slice meat, he has only made fish fillets, and his experience with sliced meat is almost zero.

Wei Junming was worried that when he waited for a while, if the operation was not good, it would affect his mentality.

Boss Xu, who has skills in hand, will naturally not be in this situation, although he has never slipped pork, but he already knows the method of slicing meat.

I'm holding a kitchen knife at this time, but it's just pretending.

After all, he is too skilled, and it is easy to make people suspicious.

Adjusting his breathing, Xu Zhuo held the kitchen knife in his hand, pressed the pork with his left hand, put the knife flat, pressed the skin part of the pork, and then gently cut it horizontally and began to slice the meat.

This step is very skillful, because you can't use brute force to slice the meat, but you have to grab the kitchen knife and slide the blade up and down, so that the knife edge automatically slices the meat and pans.

Carefully observe the blade in the flesh with both eyes, and adjust the strength and position of the blade in time according to the depth to avoid cutting the meat.

In the process of slicing, there was oil and water oozing out of the meat slices, and at the same time, the unique aroma of pork also began to emanate, which made Xu Zhuo swallow his saliva involuntarily.

It smells so good!

Under Xu Zhuo's "difficult" operation, the first piece of meat was finally sliced, except for the accidental opening of the meat slice when the knife was finally closed, it can be said to be perfect.

Wei Junming took the meat slices and spread them out on the plate, and served them to Cao Kun who was surrounding him, "What do you think of this knife work?"

Cao Kun gave a thumbs up, "The first time a piece of meat is like this, his talent is definitely higher than my Senior Brother Guan, Master, you really discovered a genius." ”

Everyone now knows about Xu Zhuo's discovery by Wei Junming, and they don't understand it very much, Xu Wenhai and Xu Jimin are both masters, why can't they see Xu Zhuo's talent for cooking?

If Wei Junming hadn't discovered it in time, Xu Zhuo would still be misunderstood by his family.

Xu Zhuo wiped the sweat from his head, bent down and continued to slice meat.

This time it was a lot faster, and the edge of the sliced meat was smooth, thin and even, and I really admired the chefs.

The first time a slice of meat actually had such a high level, who would dare to believe it?

After the meat slices were finished, Xu Zhuo evenly stacked the meat slices on the plate, these meat slices were very large, and each slice almost occupied half of the plate's area.

Xu Zhuo put the plate aside and began to prepare the dipping sauce for Li Zhuang's white meat.

There are many ways to make dipping sauces, but traditionally, Sichuan Qixing pepper and purple garlic have to be used to make the dipping water taste authentic.

Xu Zhuo grabbed some seven-star peppers from the utility room, took two heads of purple garlic, and pinched a little green peppercorns.

After peeling the garlic, put the garlic, Qixing pepper and green pepper into the garlic mortar, mash it with a garlic pestle, dig it out and put it in a bowl, and then pour in light soy sauce, dark soy sauce, sesame oil, sugar, and chili oil.

After stirring it up, pour in a spoonful of the freshly cooked broth, and an enticing spicy aroma gushes out with the heat.

Xu Zhuo rolled up a piece of white meat with chopsticks and put it in the dipping sauce and dipped it.

It was sent into the mouth of Yu Keke, who was adjusting the lens next to him.

The little girl chewed twice, and then her eyes widened, "Wow......!

。