After cutting, Xu Zhuo tidied up the sliced radish, aligned all the messy and irregular, and then washed the kitchen knife with water and began to shredd.

He pressed the paper-like slices of radish in his left hand and flew up and down with a kitchen knife in his right hand.

Compared with slicing, Xu Zhuo's shredding speed is much faster.

However, because the shreds were very fine, he cut them for a while, and only cut half of the filaments.

At this time, the other chefs had already cut and were soaking the shredded radish in water, but only Xu Zhuo was still cutting.

Meng Liwei moved the tripod over, aimed at Xu Zhuo for a close-up for a while, and took a small handful of shredded radish with chopsticks.

"While there's nothing to do here, let's do a little experiment. ”

Meng Liwei washed the handful of shredded radishes in water, put them on a clean plate, and took out a needle from his camera bag.

Then he said to the camera doing the live broadcast: "Let's see if the shredded radish cut by Boss Xu can be threaded through the eye of the needle, and if so, see how many can be worn." ”

After that, he started to needlework in front of the camera......

Ahem, thread the needle.

This is a technical job, but today's link Lao Meng has designed it a few days in advance, and he has practiced his hands on wet cotton threads at home.

Well, he has long known that the shredded radish cut by Xu Zhuo can penetrate the eye of a needle, but he doesn't know how many can be worn at a time.

The first one went through smoothly, then the second, and then the third......

After wearing ten shredded radish, the small needle eye can be regarded as not much gap.

However, Lao Meng squeezed it with another needle, and instantly squeezed out a little gap, and then stuffed two more.

A small needle's eye can actually stuff twelve shredded radish, this knife work is really to the point of reaching the peak.

No wonder you have so much to fear.

Lao Meng raised the needle in his hand, and smiled at Xu Zhuo and teased: "Good knife technique, I would like to call you the thinnest in the audience!"

Xu Zhuo, who had just finished cutting shredded radish, almost slashed it with a knife, this shit, why do you use all the words of tiger and wolf?

He carefully soaked the shredded radish in the salt water, stirred it twice with his hands, let the shredded radish swing in the water, and then set his eyes on ......

Egg!

To make peony swallow vegetables, the top should be posed in the shape of a peony, which is the common point of all genre practices.

The source of the peony shape is the egg, to be exact, the egg yolk steamed cake.

There are many ways to make egg yolk steamed cakes, and what Xu Zhuo made today should be the most mediocre.

He first beat six egg yolks in a bowl, then added four spoonfuls of starch and four spoonfuls of water, stirred well, and poured into a high-temperature microwave-safe grocery bag.

Drain as much air as you can and clamp the bag tightly with a clamp.

It is steamed in this way and then cut into slices, and it is made into a beautiful yellow peony.

You can also change the water to carrot juice and make orange peonies,

According to the usual practice, peony flowers made of egg yolk are enough, and peony leaves are generally paired with other green leafy vegetables.

For example, the spinach in the basket next to it is a commonly used peony leaf.

But today, Boss Xu came with the mentality of pretending to be forced, so using spinach leaves as peony leaves is somewhat unclassy.

Since you want to do it, you must also make peony leaves, and this forced pretend to be complete.

Xu Zhuo cleaned the spinach and felt that it was not enough, so he asked the staff to take it again.

After washing it all up, cut it a little and walked over to the juicer.

"Why doesn't he hurry up and do this juicer?"

Feng Weiguo was a little puzzled, although the production time of two hours seemed like a lot, it was really not enough.

"He used egg yolk cake to make peony flowers, so this spinach juice...... Naturally, it is to make peony leaves. There are flowers and leaves, exquisite!"

For his grandson-in-law, Yu Peiyong never hesitated to praise.

The old man narrowed his eyes: "Cut, it will be tricky, it's not practical at all." ”

Don't look at the words full of disgust, but the irrepressible smile on his face betrayed his mood.

For King Xu, there is nothing happier than his grandson earning face for himself.

If there is, it is to earn a big face.

After the spinach juice was beaten, Xu Zhuo filtered it again, the dark green color looked a little dark, but it didn't matter, it could make the color lighter immediately.

Xu Zhuo beat five egg yolks into it and put three spoonfuls of starch in it.

After mixing, the color becomes grass green, almost exactly like a peony leaf.

Put it in a bag, squeeze out the air inside, clamp it, put it in the steamer with the bag of egg yolks, and start steaming.

Then, Xu Zhuo took out the shredded radish soaked in the basin with his hands, dried the water, and changed the basin of salt water to continue soaking.

Change the water in the middle of soaking the shredded radish, so that the spicy and bitter taste in the radish can be soaked out faster.

This dish is actually very interesting, although the main ingredient is white radish, but when it is made, it revolves around removing the smell of radish.

Only by completely removing the smell of radish can the tanuki be replaced by the prince......

No, it's the effect of exchanging radish for bird's nest.

After soaking the shredded radish in the water again, Xu Zhuo began to shred the side dishes.

Shuifa sea cucumber, Shuifa squid, Shuifa magnolia slices, Shuifa hoof tendons, Shuifa shiitake mushrooms, Jinhua ham......

These ingredients are all cut into thin strips of two or three millimeters square.

The shredded side dish should be thicker than the shredded radish, otherwise it will be blanched and steamed later.

After cutting these ingredients, Xu Zhuo tore the chicken breast into thin strips again, and then picked up the remaining carrot.

The carrots in swallow dishes serve two purposes, one is to give a color to side dishes such as sea cucumber and squid, making the dish look richer.

Another role is to make the stamen of peony flowers, here, carving is used.

Carving is one of the high-end knife work, which is more difficult to learn.

"You're going to do carving?"

Lao Meng is also a person who has done his homework, so he knows a lot about peony and swallow vegetables.

When Xu Zhuo peeled the carrot and cut off a small part of the radish head, he guessed that Xu Zhuo was going to carve it.

However, Xu Zhuo had never shown this skill before, and Meng Liwei thought that Xu Zhuo would not be able to.

"I'm really not very proficient in carving, my hands are clumsy, I'm lazy, and this thing is still a delicate job, so I ......"

Xu Hangqiu chatted casually at the camera, but the movements in his hands did not stop, and he kept cutting and cutting the radish head with the tip of a kitchen knife.

This hand not only stunned the people present, but even the fans in the live broadcast room were also surprised.

"Damn! This carving is amazing!"

"Boss Xu is awesome (broken sound)"

"I understand the reason, but how can he not look at his hands and not make a mistake?"

"Probably this is the big guy!"

......

Lao Meng looked at Xu Zhuo with a complicated expression: "Your carving skills are so good that you can operate directly without looking, and you still say that you are not proficient? Why do I suddenly want to kill you?"

Xu Zhuo smiled, put down the kitchen knife in his hand, and then flicked the radish head on his left hand.

The crumbs of the carrots fell one after another, and a beautiful peony stamen appeared in front of everyone's eyes.

Zhao Jinma on the rostrum took a leisurely sip of tea, and touched an old acquaintance next to him with his elbow: "Today's game is very fierce, do you want to make a bet?"

The other party squinted: "Okay, I'll bet on Xu Zhuo to win!"

Zhao Jinma: "......"

You're not bored!