And so it was. Wang Huai looked at the roasted whole beef in front of him and muttered in a daze.

"Do you know, Elder Wang?" Wang Jike stared at the roasted whole beef in amazement, but he couldn't help but ask.

"Naturally, he knows, that's why the old man will fail. Wang Huai nodded.

This time, without waiting for others to ask, Wang Huai didn't sell the guanzi and said directly: "If Ku Ding didn't have the step of roasting, then after starting to do those, Chef Yuan should have cut the tripe to show everyone how to solve the cow, but Chef Yuan obviously made more fabulous efforts to roast the whole beef." ”

"The reason why Ku Ding Jieniu is a myth of knife work is because it is recorded that each knife is cut according to the fascial space of beef growth to divide the whole cow. ”

"Not to mention the difficulty, it is extremely difficult to find those fascial spaces when you can't see them, not to mention that every knife has to be cut like that. ”

"So old man, I have failed many times. Wang Huai sighed: "Even I thought about whether I should take a microscope and cut a little bit." ”

The chef wears a microscope, and that's really just talk.

"Elder Wang, did you say it would be because Chef Yuan's knife has a very special shape, after all, the blade of that knife is much thinner than ordinary knives, could there be a reason for this. Yu Jiao said.

Yu Jiao tried to find a reasonable outlet for this myth, and because he liked to collect knives, he paid special attention to knives.

"It doesn't matter. Old Man Wang immediately shook his head in denial, and said, "Strictly speaking, you have to be able to solve the cow, and it will be helpful to get this knife." ”

This is a bit mysterious, what is called a meeting is helpful, and it is not an artifact activated by blood.

Not only Yu Jiao couldn't understand it, but Zhang Yan and Zhou Shijie who were present all seemed to understand it.

Why is it called whether you seem to understand or not, they are all presidents, and you still have to save some face, but in fact, you just don't understand.

"Look at whether every piece of flesh is complete and perfect, even those bones, which can be seen by the old man's old eyes, there are no knife marks on them, right? Wang Huai pointed to the exposed bones of the large spine and limbs.

"Indeed, the bones were slightly browned and perfectly burned, and there were no knife marks on the surface. Wang Jike's eyes were good, and he could see it directly, and nodded seriously.

Yu Jiao also confirmed: "Yes or no." ”

This shows that Chef Yuan is right with one knife, each knife not only cuts into the gap between the bones, but also passes between the fascia, and then completes this cooking. Wang Huai said: "Remember that it is a walk, the knife in Chef Yuan's hand is too thin and floating, and if you don't have accurate control ability, it will become a constraint." ”

Yu Jiao and Wang Jike are not apprentices, so they naturally understand what the knife means by being too floating.

But the fascia is still beef, which is really ......

Everyone's eyes looked at Zhou Shijie, no way, the chef present and Yuan Zhou were most familiar with Zhou Shijie.

Regarding this, Zhang Yan also had to admit that of course Technician Cheng was not with them, otherwise this pot should be carried by Technician Cheng.

"Okay, wait for the old man...... I'll take a look. Zhou Shijie understood what everyone meant, he originally wanted to talk about the old man, but there was Wang Huai, who was older than him, at the scene, so he swallowed it back halfway through.

President Zhou pushed aside his chair and took a few steps forward to the roasted whole beef.

"Chef Yuan, can I see where the cowhide is. Zhou Shijie said solemnly, and the title is also very solemn, as it has always been on formal occasions.

"Yes, President. Yuan Zhou nodded, and then picked up the hind leg of the ox with a knife for Zhou Shijie to see.

Zhou Shijie looked at it very carefully, and sighed like Wang Huai for a long time: "It's really true." ”

"Chef Yuan, your knife skills and cooking skills have surpassed that of the old man and me. Zhou Shijie said seriously.

"I still need to work hard. "Yuan Zhou Road.

Zhou Shijie waved his hand and didn't say much, in fact, in Li Yanyi's view, this behavior represents two meanings.

On the first floor, it was signaled that Yuan Zhou did not need to be too modest at this time.

On the second level, this kind of knife work still has to continue to work hard? It's almost enough, leaving a way for others to live!

Li Yanyi felt that Zhou Shijie was the latter, anyway, he still needed to work hard when he heard Yuan Zhou's sentence, which was the feeling of egg pain.

Zhou Shijie returned to his position and said directly to the chef present: "Hurt its skin without hurting its bones and flesh." ”

"Just passed through the cowhide and then cut the beef?" everyone looked at Yuan Zhou in shock, a little incredulous.

However, the whole cow in front of him was placed in front of everyone, and just because Zhou Shijie wanted to see it, Wu Yungui was shocked and didn't forget to let people take pictures of the skin that Zhou Shijie wanted to see.

Yes, everyone saw the regular knife edge on the cowhide.

Because of the roasting, the knife edge was particularly obvious with Yuan Zhou's upturned movements, and at this time, everyone knew that Yuan Zhou at that time walked out of the dance-like steps around the cow not only to take out the cow ribs, but to complete the whole process of dismantling the cow.

Because of this, Wang Huai said that he would wait until Yuan Zhou separated the whole cow and exposed the belly of the cow to know whether the cow was successful.

So it is confirmed that the conversation between Wang Huai and the chefs just now is a fact, and there is no exaggeration of human imagination!

"It's amazing, what kind of knife work this is, it's like a miracle. Chu Xiao looked at those regular and neat knife edges and exclaimed.

"The legendary knife worker, is this what it looks like?" Chen Mu was a little excited, really worrying that this skinny man would not fall over.

"The master is really amazing, it seems that I haven't even learned a tenth of the master's skills, no, I have to go back and practice for at least two hours today." Technician Cheng clenched his fists and looked at the whole cow with fighting spirit.

It's inflated, and Zhao Mei dares to use the unit of measurement of one-tenth.

After seeing such a whole cow, as well as Wang Huai and Zhou Shijie's explanations, everyone was amazed, but these did not affect Yuan Zhou.

"Now I'm going to focus on the parts of the beef, and I'm going to divide the beef again and put it on a plate, so that everyone can eat it themselves. Yuan Zhou's clear voice was transmitted from the microphone to everyone's ears.

"I'll divide the cowhide separately. Yuan Zhou said and began to cut the meat.

"Please help me bring you the beef bone broth. Yuan Zhou turned his head sideways and said to the staff on the other side.

And as soon as Yuan Zhou opened his mouth, it was not those staff members who ran the fastest, but those people and Cheng technicians from the Green Kitchen Club.

The men rushed to the large stove where the soup was simmering, where six large casseroles were boiling beef bone broth.

This time, Yuan Zhou changed to a knife, and this knife was the miracle kitchen knife that Yuan Zhou was accustomed to.

"First of all, I'll start with the bull's head. Yuan Zhou took the kitchen knife and returned to the position of the cow's head again, and then held a plate of the same size in his left hand, ready to start dividing the beef.

"Whole beef is roughly divided into beef head meat, shoulder blade meat, upper shoulder blade meat, shoulder blade loin, commonly known as cucumber strips, front breast, rib eye meat, front loin, loin, breast and abdomen meat, abdominal ribs, calf tendon, upper hind leg meat, outer leg meat, outer hind leg meat, hind leg meat, and finally rump meat, etc. Yuan Zhou's voice was unhurried, his words were clear, and his words were correct and round.

And every time Yuan Zhou introduced a kind of meat, Yuan Zhou would start to divide the meat from this part into a plate.

So it's not just about dividing, it's also about giving everyone a lesson about beef parts, and to be honest, if you're not a professional beef chef, it's impossible to know so much detail.

Many chefs admire Yuan Zhou, and he is proficient in every aspect of cooking, rather than a rough understanding.

"These are just the rough breakdowns of the beef, and I think you can see that I haven't cut it yet. "Yuan Zhou Road.

As Yuan Zhou cut the meat one by one, those plates were all brought to the long table on the side and waited for everyone to choose and eat.

"Elder Wang, have you learned?" Yu Jiao swallowed his saliva, the fragrant roasted whole beef, he wanted to eat it, but out of the chef's insistence, he still asked him to hold back his greed.

Such a miracle, if you can learn two points, you will definitely wake up laughing in your dreams, but the fact is that after Yu Jiao and others watched it, they even had to let Wang Lao explain the results in order to understand it.

It's like, thinking that you can do anything if you explode, but you slam two high-math rolls and fall on your face.

You find that not only are you not good, but you can't even read the questions......

Hearing Yu Jiao's question, Hang Tian, Wang Jike and other chefs of Liesu cuisine all looked over, if Old Man Wang knew, he would be able to point them out.

I have to say that Yu Jiao's question is very high-level.

"Learned. The first half of Old Man Wang's sentence made them feel excited, and the second half of the sentence made them stunned.

"Ku Ding is actually very simple, use a knife to pass between bones, and then through the tendons and membranes, and then the knife is fast enough, and you know enough about the cow, just do it. Old Man Wang said with a smile on his face.

Yu Jiao: "????"

Wang Jike: "????"

Hang Tian: "????"

The rest of the Su cuisine chefs: "????"

It's all question marks.

Old Man Wang continued to look at Yuan Zhou, pretending not to see their expressions, and secretly wondered in his heart: "A group of little rabbit cubs, ask some fool-like questions, understand it, and whether you can do it, it is a different thing for Ku Ding to solve the cow." ”

To put it simply, Wang Huai is now in this state.

Learned?

Brain: "The principle is fully mastered, proper!"

Hands: "Goodbye, farewell, impossible." ”

In fact, Wang Huai is right, Ku Ding's solution to the cow is the understanding of the cow, as well as the speed of the knife, and the accuracy of the knife, but except for Yuan Zhou, no one can achieve these three items!

Continuing to listen to Chef Yuan is the right thing to do.

"Because I chose a whole cow that was going to mature, it also had a small amount of calf mump meat. As he spoke, Yuan Zhou picked out a piece of meat with a slightly milky white color, quickly divided it into small pieces and put it on a plate.

"The gravy of the veal breast is very tender and tasteful, and there are many ways to cook it, although it does not include roasting. Yuan Zhou said something like a cold joke seriously.

This instantly caused the audience to burst into good-natured laughter.

AND CHU XIAO ON THE SIDE ALSO ADDED: "YES, VEAL BREAST MEAT IS KNOWN AS RIS DE VEAU IN FRANCE, AND THE MOST COMMONLY USED COOKING METHOD IS TO MAKE FRIED STEAKS. ”

"However, I think Chef Yuan's roasting must have tasted very good. Chu Xiao continued.

When Yuan Zhou heard Chu Xiao's words, he just nodded at him and didn't say much, but began to divide other meat again.

"The parts here are collectively called the diaphragm, but it can be divided into two parts, one is here, it is also called the diaphragm. Yuan Zhou said and picked at the belly of the cow with a knife, and then the whole piece of beef was plated.

"The thick meat here is usually used to make steak, and this piece of meat usually grows on the inside of the abdominal cavity of the cow, and it looks like the meat is actually part of the internal organs. Yuan Zhou said as he cut the meat into palatable slices.

"The rest of the diaphragm can also be called the diaphragm, but it is also called the hepatic commisham, and it grows in a clever position below the lumbar vertebrae of the diaphragm. Yuan Zhou said and picked out a piece of meat again.

"It is said that in the Kanto region of Japan, people don't subdivide these two pieces of meat anymore, but because of the different tastes, they are divided. "Yuan Zhou Road.

"Chef Yuan is really knowledgeable, and he can even do such small things at his fingertips. Dashi Xiujie, who was watching silently from the side, couldn't help but admire Yuan Zhou even more.

Yes, Dashi Xiujie also came, this time he was very low-key because he needed to prepare a green kitchen exchange meeting, and he didn't even bother Yuan Zhou, and quietly stood in the tourist's area.

"I must win the championship of the Young Chefs Club, and the next person to be instructed by Chef Yuan can only be me!" Dashi Xiujie clenched his fists.

It is also shown what the meat itself looks like, and then it is cut into palatable pieces.

"This piece of meat is more tender, and like the diaphragm, it's perfect for grilling meat, and it tastes softer. While Yuan Zhou finished speaking, the meat on his hand was also cut.

At this time, everyone couldn't wait to eat, and with Yuan Zhou cutting all the pieces, it was a sign that they could start eating.

"I said that Xiao Yuan cut a bunch of snow-white things there in front of him, it turned out to be shredded pears, but it was a good side dish. Zhou Shijie held a pair of chopsticks and shredded pears, wrapped a piece of soft liver commissurance, and was ready to eat.

Yes, the few hepatic commissures were naturally divided by several culinary bigwigs, and of course, this also includes the extremely rare calf thymus meat.

"You're welcome. Zhou Shijie said and ate the beef wrapped in shredded pears.

Before the roast beef was handed to his mouth, the aroma of the beef-only began to occupy the breath of the tip of the nose domineeringly, and almost every breath was the aroma of roast beef.

And the entrance is even more incredible, just like Yuan Zhou said, this meat has a moderately roasted softened fat, and it tastes a lot of juice, and all the beef juice bursts in the mouth in one bite.

"Ahh As he chewed, Zhou Shijie felt that the beef seemed to melt in his mouth, full of the aroma of roasting.

As the shredded pears wrapped in it were bitten off, a stream of sweet pear juice mixed into the juice of the beef, instantly making the beef fresh, not to mention greasy, Zhou Shijie felt that he could get two more catties of such beef.

"This shredded pear with roast beef is really good, it can not only eliminate the greasy roast but also help digestion, Xiao Yuan is still as careful as ever. Zhou Shijie took another bite and couldn't help but sigh.

Yes, pears are rich in enzymes, which can help soften the fiber of meat and help digestion, so Yuan Zhou used shredded pears to match roast beef not only for the sweet taste of pears, but also for its efficacy.

It's so delicious, isn't it?

......

PS: The food supplier said in this chapter that the nickname of the winner of the 7.14 prize of the liking activity already exists, please go into the dragon and tiger fighting group (full subscription group) to find the group owner to verify it, so as to facilitate participation in the lottery