Until the meat was cut, Xiaowei walked over and said, "I'll cut it, you tell me how to cut it." "I took the knife from Xia Maosheng's hand, the knife was also newly bought just now, it was a chef's knife, and a knife cost about 20 yuan, if Xiaowei himself was reluctant.

Xia Maosheng gave up his seat to Xiaowei and said, "Cut some shredded meat, make a shredded pork with Beijing sauce, stir-fry a shredded white fungus pork, and then cut some slices of meat and stir-fry vegetables, Li Guangzhao, do you want to make scorched meat segments? Well, cut some meat segments, okay?"

Xiao Wei held a knife in one hand and meat in the other, thought for a while, took a deep breath and said, "It can be done." Then he picked up the meat and looked at the texture, put the meat on the cutting board, compared the knife in his right hand, and finally cut the first knife, and then Xia Maosheng said on the side: ", forget it, give it to me." Reached out and took the kitchen knife from Xiao Wei's hand, and pushed Xiao Wei aside.

Xiaowei cut meat for the first time in his life, and he was forced to end it in a hurry, and he didn't finish cutting it with a knife.

Xia Maosheng flipped the meat over for a while, then straightened it, patted it with his hand, and said while cutting: "Just listen to the texture, pork is not so particular, the main thing is to look at the shape of the meat piece, just see how to cut it properly." Shredding must be sliced first, the slice should not be too thick, your knife can be cut out several centimeters away from your left hand? Look, you have to cut it so high, don't be afraid to cut your hand, the knife does not need to be raised too high, you can't cut your hand. ”

While speaking, Xia Maosheng skillfully cut the meat into uniform large slices, cut more than 20 slices, put the meat pieces aside, patted the meat slices, compacted, and carried the knife like flying, only listening to the "of" meat slices quickly turned into shredded meat.

"If it is an ordinary kitchen knife at home, it can't cut so fast, this kind of knife is heavy, the knife edge is steel, the ordinary knife is much lighter, and the knife edge is not steel, so when cutting, you have to move the knife, and the speed can't come up. Xia Maosheng scooped up the shredded meat with a knife and put it on a plate aside, took the meat pieces and slice them.

After cutting the meat slices, Xia Maosheng said again: "The meat section should be cut into large thick slices, you can do that posture just now, hehe." First cut into thick slices, like this, then cut into square strips, and then cut diagonally like this, that's it, and then it's the sizing and hanging storage, the teacher hasn't talked yet, you just look at it. Iron, is the oil ready?"

Yang Tiebin, who was standing on the edge of the stove to get oil, agreed and said: "It's okay, the fire in this house is too slow, it's only good for half a day, come on, I'll fry it." Xia Maosheng put the meat pieces into a big bowl and handed them to Yang Tiebin, and said to Xiaowei: "He grabbed the warehouse, you can take a look." "Then I went to cut something else.

Xiaowei walked to the stove, saw Yang Tiebin add some soy sauce to the meat, put a little cooked oil, beat an egg and grabbed it, and said: "Adding some soy sauce before the meat is put on the warehouse can increase the freshness, but you can't add too much. Eggs are added so that they don't stick when they are fried, you can do this at home to save trouble, but you can't add eggs in restaurants, so it's soft and not crispy. ”

He grabbed the meat, soy sauce and eggs in the bowl, then opened the starch bag and added it, saying: "Generally, the starch should be soaked in water in advance, and when you use it, you should grab it from the inside, called water starch, so dry and easy to collapse, so you can't put too much, and you must grasp it evenly, there can be no dry powder, not at all." As he spoke, he quickly grabbed the starch and meat pieces together with his hands, and kept stirring them.

Xiaowei asked, "What is a collapsed pot?"

Yang Tiebin blinked and thought for a moment, closed his palms upwards and flicked his fingers away, and said, "Bang, the oil will be fried and the pot will collapse." Flour can explode, you know? Starch is more likely to explode than flour, dry starch will fry as soon as you enter the hot oil, if you catch up with that mass of dry flour, you can fry a bowl of oil, then you will become hemp seeds, it is too late to hide. ”

When he felt that it was okay, he put the bowl aside, reached over the oil pan with his hand to feel the temperature of the oil, took the newly bought colander and put it in a convenient position, and then grabbed the meat segment with his hand and put it in the oil, and said while putting it down: "You have to use your hands to open the meat segment, and it looks like it is put one by one, but in fact, it is put in one by one, so as to reduce the chance of sticking together." Don't put too much, if you think it's a little discolored, you have to pick it up and put it again. Put too much and stick together, and the oil temperature drops too quickly and it will soak in oil, and it will not taste good when fried. ”

He picked up a colander on one side and scooped it out, put it on the drain bucket on the side, and then continued to put the meat in the pot. Just put a little bit and fish a little until all the meat pieces have gone through, then stand there and wait for a while, wait for the oil temperature to rise, pour all the meat pieces in the colander into the oil and fry them.

"After going through this again, just put it in the oil at a high temperature, it won't run the pot and won't stick, you have to stir it like this, fry it evenly, and wait for this, just look at the burnt meat, scoop it up and control the oil." He scooped up the pieces of meat from the oil and put them on the draining bucket.

Over there, Xia Maosheng kept cutting, and the seasoning basin he bought back was already filled with a few, onions, ginger, garlic, pepper, pepper, pepper, and pepper, and he was loading salt, monosodium glutamate and sugar, and the loaded basin was neatly stacked on the stove by him, and half a basin of starch was added, and he added water, and stirred it with his hands and soaked there.

Yang Tiebin asked: "Is there any oil that has been oiled?"

Li Guangzhao said on the side: "Turn off the heat first, and wait for the oil temperature to drop and slide the shredded meat." ”

Xia Maosheng washed his hands and said to Xiaowei while wiping: "A lot of things are just a habit, don't look at this whole trouble, you have to get used to it, you have to get used to it, you won't be in a hurry when you enter the hotel kitchen in the future, you have to learn to use these things." ”

Yang Tiebin said: "I will get used to it, and I will not be used to it without these things when the time comes, we are chefs, and the kitchen must be like this, my family is like this, my father is a chef, but unfortunately he can teach me to cook but he can't issue a certificate." ”

Li Guangzhao said: "Come on, I'll oil the kidney beans and chili peppers first, it's too slow to wait, and the dishes will cool down faster." ”

Yang Tiebin gave way to the side, Li Guangzhao came over with a basin and washed vegetables, took the colander over, and said to Xiaowei: "Cooking in a restaurant basically requires oil for everything, one is to cook quickly, without delaying time, and the other is delicious, but it costs a little oil." Vegetables in oil are not the same as fried meat, so be sure to put them in a colander first, then control the water and slowly put them into the oil. If the water is large, it is easy to run the pot, and then the matter will be big, and if you don't get it right, you will get hurt. ”

He fished the kidney beans out of the basin with both hands, shook the water on them vigorously, and said: "This is made up at home, you must control the water in the restaurant, control the dryness and then add oil, remember, this is not a joke." You watch. ”

He put the kidney beans into the colander, and then put the colander into the oil, the oil pot boiled with a bang, and saw that the oil surface was foaming at the white foam, he lifted the colander up from the oil surface, and waited for a while, the oil surface dropped back, and then put it, and it rose again, back and forth several times, the oil pot just rattled, and the oil surface no longer rose, so he poured the kidney beans into the oil.

Li Guangzhao said while stirring the kidney beans with a colander: "It's not dangerous, it's very dangerous, the oil will come out a little slowly, it's a fire, and at worst, it's a scald, so you must pay attention to this." The greens have to be carefully looked at when they are too oily, and they are quickly fished out as soon as they are pumped on the surface, and if they are too big, they will become fried, and they will not taste good. You see, the surface is discolored, wrinkled, and that's fine. ”

Xia Maosheng said on the side: "In fact, chefs are often skilled, quick to react, eyes and hands can keep up, eyes to hand, you don't understand at this time, just do it, nothing difficult." We don't go abroad to compete. ”

A few people were chattering half-teaching and half-learning, and as soon as the door opened, Xiaohong came back.