Before this exchange and crossing, Hao Jun never imagined that there would be so much attention to cutting vegetables and meat. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Crispy and tender things such as potatoes are suitable for cutting straight up and straight down, neatly and beautifully.

Cooked meat, shredded tofu and other loose or unsuitable cuts should be pushed and cut, that is, the knife is pushed forward and cut, and the knife must not be returned, otherwise there may be fragmentation, scattering, continuous cutting, and untidy accidents.

Squid and other tough ones should be cut to the left front or right back, otherwise the fascia is not easy to break.

Thick and tough raw materials such as shabu mutton and white meat slices have to be combined with push-and-cut and pull-and-pull, and the combination of push and pull is like a saw.

……

But this is only the straight knife method, and there are also flat knife methods and oblique knife methods......

What makes Hao Junchang even more insightful is that the raw materials are not all smooth cuts, and the thick sizing and paste of the cut surface have strong adhesion, and when eating, because the moisture in the raw materials is maintained to the greatest extent, it is tender and palatable.

Sometimes good knife work is for aesthetics or easy cooking, and sometimes it is to cover up defects or make up for deficiencies, and food carving is even more ......

If it weren't for the continuous emergence of Lu Dabao's relevant memories in his mind, Hao Jun would have studied these things thoroughly, and it would have been difficult to do it without three or five years.

But Hao Jun is now like reviewing the game he made when he was a child, all he needs is to find the original feeling.

From two o'clock in the afternoon to nine o'clock in the evening, Hao Jun never stopped, and finally mastered all the techniques.

Familiarity makes perfect, Hao Jun's exchange crossing this time is only ten days, he doesn't want to waste time on proficient techniques, as long as he has mastered it, wait for the time to cross back and slowly become proficient.

The hectic day really made him choke on exhaustion, and he went to bed less than an hour after arriving home.

As soon as he slept until dawn, Hao Jun regained his energy from yesterday.

When he got to the kitchen, he set his sights on the steamer, which he wanted to study today.

The steamer here does not refer to the kind of pot for steaming things, but a type of work in the kitchen, steaming, boiling, stewing, boiling and the like are their work, and the soaking of dry products is also under their control.

The chef of the steamer is a neutral faction in the middle kitchen, neither leaning towards Lu Dabao nor patting Nian Song's sycophants, but he still respects Hao Jun's status as the head chef at the moment, and he is more cooperative.

Hao Jun spent a morning and an afternoon to integrate the skills of steaming, boiling, stewing, and boiling, and also participated in the making of four hotel specialties such as gourd button meat, seahorse cup, Yipin dried scallops, and Gongyan drink, but he didn't particularly tell anything, just put them together with similar dishes, and serve them to any guest.

At noon and at night, Hao Jun turned into a lotus.

But he doesn't buy ingredients for the chef, pass the dishes or anything, it's too unskilled, and no one dares to bother the chef to do these chores.

Hao Jun's attention is focused on the decoration of the food and the preparation of the dishes, which require some skill.

As long as he aimed at the plate, no one dared to fight with him, and he gave full play to his imagination in combination with the memory of landing Dabao.

Nian Song was a little worried, because some decoration methods had never been used by Lu Dabao, such as the natural curly shape of the coriander stalk after it was opened, which was very special, which made people shine!

Nian Song thought about the dishes that Hao Jun made on the steamer side and didn't tell anything in particular, and he didn't try his best to attract attention, it seemed that he was really bored and didn't want to tear his face with himself, so it was better not to warn him first, lest he erupt like a suppressed volcano......

It's a new day, and Hao Jun naturally has to choose a new target - roast meat.

Although the chef of roast meat was single-handedly picked up by Lu Dabao, he is a well-known good man in the Chinese kitchen, so Nian Song has neither wooed him nor targeted him.

When the chef saw that the head chef was going to play with roast meat, he immediately cleaned up a board for him.

Roast meat is busy making raw embryos of roast duck, and Hao Jun has also caught a duck embryo.

These duck embryos have been cleaned, and now what to do is to massage them first, and then pat them vigorously, so that their muscles relax and appear tiny gaps, so that they can easily absorb the secret seasoning, and the speed of roasting will be greatly accelerated, and no matter how thick the part is, it will not taste firewood.

In Lu Dabao's memory, the last time he did this kind of work was five years ago, but he often saw the chefs on the roast meat side.

Hao Jun reviewed the memories of landing Dabao, and began to massage and slap the duck embryo vigorously.

After more than an hour, all the duck embryos were gathered together, ready to be scalded and hung with sugar, but a problem was found!

The young chef in charge of scalding the skin and hanging the sugar color quietly approached the chef and whispered to him that there was something wrong with the duck embryo processed by the head chef, which might affect sales.

The roast chef glanced at Hao Jun suspiciously, thinking that it was impossible for him to not be able to do such a simple thing.

The chef followed the young chef to the place where the skin was hot and the sugar color was hung, and under the guidance of the young chef, he picked up a duck embryo.

If you don't look closely, you won't notice anything wrong at first glance, but when the chef is reminded of it, he immediately thinks that the problem is obvious.

The duck embryo's right thigh was a little out of shape, and the chef reached out and pinched it, and the thigh bone was actually broken!

It's not broken into two, I'm afraid there is one, three, four, five, six!

It is not so obvious when the embryo is born, but there is no support and attachment of the leg bone during the ripening process, and that leg is definitely going to be deformed.

When served, the two duck legs are of different lengths and uneven thicknesses, and one of them is uneven, which diner looks comfortable?

What's more, the duck's leg is broken bones inside, and it is impossible for diners to pinch the end of the bone and hold their thighs to gnaw, and they may also prick themselves in the process of eating.

The chef noticed that many people were looking at this side, presumably the young chef's evasive words and deeds just now attracted the attention of those who cared about it, after all, the head chef was here to help the cook, and any abnormality could be linked to the head chef, and the sturgeon disaster was still fresh in his memory.

The chef didn't want the head chef to add to the blockage, so he quickly thought of ways to cover it up.

Hao Jun had already noticed that something was wrong with the chef and the young chef, and thought of the puzzled gaze when the chef walked over, guessing that it was related to him.

When he asked, he couldn't help but smile, "What's the matter, let's divide the duck meat, make a few plates of duck meat and fried mushrooms, and treat it as a new dish." ”

The young chef hurriedly reported: "Chef, it's not just this thigh bone that has been broken, it's five!"

Hao Jun was stunned, "I smashed five thigh bones, a total of three ducks?"

"No, five, all right legs. ”

"Huh?"

Hao Jun didn't feel a little embarrassed, he processed a total of five, but he didn't expect that none of the five were complete! He must have only reviewed the vigorous slapping in his memory, forgetting that he was a martial arts cultivator, and when he intentionally slapped vigorously, he was a little too heavy, and he was more careful about other places, but for places like duck legs with thick skin and thick meat, the strength would unconsciously develop towards "vigorous".

Hao Jun remembers slapping the duck's thigh, turning the duck embryo on its back and slapping it with his left hand. Lying there with the duck embryo, he slapped it with his right hand, and the right palm slapped the right leg more and more easily, which may be the reason why the right leg bone was broken.

A duck embryo is two catties and six taels, five is thirteen catties, a plate of duck meat fried mushrooms does not use much meat, and five ducks have to make forty or fifty dishes!

If it's a new dish, let alone smashing five thigh bones, even if you smash fifteen, it's fine.

But everyone knows that the head chef made a mistake when doing a good job of many people, and it is nothing to cripple one or two roast ducks, but it is a little too much to say that he crippled five ducks.

Aren't you serious about your work? Do you vent something by slapping the duck embryo?

At Nian Song's signal, all kinds of ugly sounds in the kitchen began to come and go.

The roast chef frowned slightly, and whispered to the young chef, "Five is five, why were you so loud just now?"

The young chef defended aggrievedly: "I heard the chef mean that he doesn't care, so his voice is unintentionally louder." ”