Slicing meat is a technical job.

In particular, there are many precautions for white meat with garlic paste.

First of all, the meat should be as thin as possible.

The thinner the cut, the better the texture and the flavor will dip in.

On the contrary, if you cut it thickly, the thick fat in the pork belly makes you feel tired when you think about it.

But it's not enough to cut it thinly, it has to be cut evenly.

It's a great test of the knife work.

The cooked meat is a little soft, and if you don't pay attention to the thin slices, the kitchen knife will go astray, and then it will be cut into half slices.

Some novices like to freeze the cooked meat slightly before cutting it, because they are afraid that the knife edge will deviate.

Xu Zhuo is not afraid of this problem.

In the past, when the old man forced him to practice knife work, he didn't cut cooked meat.

Slices of cooked meat are easy to grasp.

In terms of knife work, conventional slicing and shredding, Boss Xu is so-so.

What he hasn't done is some deboning and deboning knife techniques.

For Xu Zhuo, these are completely blind spots of knowledge.

Because he didn't wait for the old man to teach him this.

Xu Zhuo left the old man angrily.

Thinking about it now, Boss Xu regrets it.

If I had studied hard with the old man at that time, I wouldn't be so miserable now.

Place the meat upright on the mound with the skin facing outward.

Xu Zhuo pressed the piece of meat with his left hand and a kitchen knife in his right hand and began to slice it.

The white meat with garlic should be cut into thin slices, but it should not be too thin, about two millimeters is the best.

Such slices of meat are not only suitable for making white meat with garlic.

You can also make another Sichuan dish that is not less famous than garlic white meat - back pot meat.

However, the meat is stir-fried, and according to Xu Zhuo's current level, it is really too reluctant.

It's not that he can't fry it, but it doesn't taste good when it is fried, and forcing it to do it is a complete waste of ingredients.

Calm down and adjust your breathing.

Xu Zhuo held the kitchen knife in his hand and began to cut the meat seriously.

I have to say that Xu Zhuo, who calmed down, still has the knife work.

At least cut the meat with a thin and uniform thickness and a flat knife edge.

The oily slices of meat look particularly attractive.

After cutting the meat slices, Xu Zhuo began to prepare the ingredients for the garlic and white meat.

Crushed garlic is essential, it's the soul of the dish.

In addition to garlic, there are also chili oil, Sichuan pepper powder, coriander stalks, light soy sauce, sugar, cooked sesame seeds, sesame oil, balsamic vinegar and other seasonings.

Putting coriander stalks can relieve greasyness, and white sugar can enhance the umami and make the meat slices have a sweet taste.

Put all of them in a bowl and stir them together to form a cold sauce.

Then start putting the slices of meat on the plate.

The reason why the white meat with garlic is famous is not only because of its deliciousness, but also because of its variety of presentations.

Plating is important, and a good presentation is not only aesthetically pleasing, but also whets the appetite of diners.

And a badly shaped plate will have the opposite effect.

After the meat slices were arranged, Xu Zhuo poured the soup in the bowl.

Finish with some chopped chives.

Succeed with flying colors!

I don't know if it tastes good or not.

But in terms of appearance, it's perfect.

Holding chopsticks, Xu Zhuo took a piece of meat, dipped it in the soup, and then put it in his mouth.

He was ready to take the whole plate of meat and dump it in the trash.

As a result, I didn't expect this meat to be quite delicious.

The garlic flavor is strong, salty, spicy and fragrant, and slightly sweet.

It can be described as perfect.

Happily brought it out, a few people outside were already waiting with chopsticks.

The cold lamb and cucumber made by Xu Zhuo before were turned into eggs, and now they were eaten until there was only some soup left.

As soon as the garlic and white meat were served on the table, Li Hao quickly took a slice and stuffed it into his mouth.

After chewing twice, I quickly copied it with chopsticks, sandwiched more than 20 pieces of meat into the empty plate where cucumbers turned into eggs, and took them to taste slowly.

"Boss Xu, when I invite guests to dinner the day after tomorrow, I must make garlic and white meat, this taste is really amazing. ”

Xu Zhuo smiled, as a chef, what he enjoys most is that the food he makes with his own hands is recognized.

Jianguo tasted it, nodded and said, "Not bad, it's really amazing, it can be sold as a signboard in our store." ”

Xu Zhuo thought the same way.

Now there are no overturns in a few dishes, which makes Chef Xu full of confidence.

"When you're done eating, you can help me get the menu on the wall. ”

The menu of the Sifang Pavilion was made by Xu Wenhai, like a huge plaque, and it was full of very well-made card slots.

The dishes and prices sold at the shop are written on a wooden board about 30 centimeters in size.

Just plug it into those card slots when you're done.

This is what Xu Wenhai learned from an ancient restaurant when he traveled before.

Not only is it antique, but the menu can be changed at any time.

Now there are only three signs on the wall.

Lamb stewed noodles, spicy lamb's trotters and onion fungus.

The emptiness looks very monotonous.

Now, Xu Zhuo can finally add more.

However, he can't write with a brush, so he has to let Li Hao, a literary and artistic young man, write.

Li Hao was not polite, after eating his more than 20 pieces of meat, he went back to the medical school to get his four treasures in the study.

Xu Zhuo washed out more than a dozen wooden boards, and by the way, wiped the entire menu on the wall.

"Boss Xu, you can say it, what kind of dishes are written. ”

After Li Hao came back, he started work directly.

"Garlic white meat, 25 servings, cold lamb, 25 servings, cucumber eggs, 10 yuan per piece, sesame sauce beans, 10 yuan per serving......"

Xu Zhuo said more than a dozen kinds of cold dishes in one breath, and Li Hao wrote them one by one.

Then he asked Xu Zhuo with some puzzlement: "Boss Xu, why are they all cold dishes?

Xu Zhuo also wanted to cook hot dishes, but the level did not allow it.

Of course, he will definitely not admit that he is not good.

"In summer, we all like to eat cold dishes, and we will talk about hot dishes later, so let's try the effect of these cold dishes first. ”

Inserting these signs into the card slot of the menu, Xu Zhuo hadn't jumped off the table yet, and the system's prompt came first.

"Ding! The host is actively researching and developing, and the noodle restaurant has added more than ten new dishes, rewarding the host's special skill - universal cold sauce, congratulations to the host. ”

Xu Zhuo jumped off the table, sat behind the counter, pretended to play with his phone, and entered the system panel.

What is this all-purpose cold sauce Xu Zhuo didn't know, but the basic value of seasoning actually increased by two thousand.

It's even more powerful than the increase in the general skill of the salad before.

Knife work: beginner (5230/10000).

Heat: Starter (1218/10000).

Technique: Introductory (2560/10000).

Flavoring: Starter (4600/10000).

I just made a cold dish, which made the values of several other items also rise slightly.

Now the seasoning item is about to catch up with the knife work.

If you continue like this, you may soon be able to break through the entry level and reach a higher stage.

Just as he was thinking about this, Yu Keke suddenly walked over and handed the mobile phone to Xu Zhuo.

"The video of you making jelly is popular, you look at this barrage, dense. ”

Xu Zhuo didn't expect that someone would really look at it, and look at it from the beginning with Coco's mobile phone.

When Yu Keke made a video, he should have added a filter to shoot Xu Zhuo's lips and teeth.

When the camera is zoomed in closer.

The barrage suddenly increased.

All repeating the same sentence.

"Ask for a lipstick number!"