Because Zheng Ke and Hua Zemu had a competition before, he had some experience in dealing with sea bream. Pen, fun, pavilion www. biquge。 infoIn a blink of an eye, Zheng Ke had already taken out the fish slices, and then the next thing was to cut the fish fillets, which was already familiar with the road, and quickly cut the fish fillets as usual.

The old man took a closer look at the fish fillet and frowned slightly, "Look at the sashimi you cut, the cut is not neat, and the thickness is not the same, it's really bad." Then he picked up a piece of fish and put it in his mouth, his eyebrows furrowed even more, "The taste is terrible, it looks like a paste." You won't cut sashimi at all. ”

Zheng Ke hadn't been scolded for a long time, and he was a little overwhelmed when he heard it.

I saw the old man take a piece of sea bream steak and pick up the willow blade.

"From the point of view of the way you cut the sashimi, it's wrong. First of all, you use the position to hold the handle completely, and the thumb to press the knife socket, this method is convenient for the free movement of the wrist, and when cutting vegetables or bones, you need to use this knife holding technique. ”

Zheng Ke looked at his right hand, and it was exactly the same as what the old man said.

"However, cutting sashimi can't do that. As he spoke, the old man stretched out his right hand holding the willow blade, "It pays attention to the sharpness of the knife, and it cuts to the end." Therefore, your cutting method is very wrong, and when cutting the fish, it is easy to use your own strength, and the kitchen knife will also swing from side to side. The real method is to extend the index finger straight and press against the back of the kitchen knife, and support the belly of the knife with the thumb to fix the blade of the kitchen knife so that it does not shake. ”

Zheng Ke listened to the old man's explanation, and involuntarily pressed the handle of the knife, but he was a little unaccustomed to it.

"In addition, the knife method is also exquisite, and it is generally very common to cut the knife. ”

The tip of the willow blade pressed against the fish, and the old man pulled the willow blade in his direction. At the end of the cut, the forehead of the knife is lifted upwards. After cutting, the blade of the knife directly pushes the cut fish to one side, "When cutting and pulling, be sure to use the entire blade to pull, it is best to use the weight of the kitchen knife itself to cut the fish, otherwise, you may not be able to cut the delicious taste." ”

Zheng Ke took the chef's knife and cut off a slice of the fish, and found that it was really much more stable than before.

After the old man cut five or six slices in a row, he put the slices of sea bream meat on the plate, "You can taste the taste, and you will know whether what I say is true or false." ”

Zheng Ke picked up chopsticks and picked up a slice of sea bream meat, and the delicious seafood flavor instantly filled the whole body, and every cell in the body seemed to be activated. The delicate fillet blends in with the tongue and is smooth and beautiful.

Compared to this fillet, it is simply unpalatable to make by yourself.

"Do you understand what I'm talking about?" asked the old man.

Zheng Ke nodded again and again, in fact, what the old man said was not difficult, but if you want to master it, it will definitely take a long time of training.

"Grandpa, you must have practiced this knife for a long time, right?" Zheng Ke glanced at the fish fillets on the plate in embarrassment, the cut surface was smooth and smooth, the thickness was the same, and the pieces were superimposed on each other, which was pleasing to the eye.

"40 years. The old man said.

Zheng Ke was dumbfounded, forty years of knife work is not something that can be achieved casually.

"Don't think nonsense, hurry up and practice your knife skills. As he spoke, the old man bent down and pulled a box of fish over, "In the next few days, you will cut this." ”

Zheng Ke looked at the fish in the box, the body size was not too big, about twenty centimeters, the body was spindle-shaped, and the body shape was slightly flattened.

"Horse mackerel. Zheng Ke said in a lost voice.

"Yes, that's the kind of fish. It is cheap and simple to operate, so it is often used by newcomers to practice. Come on, I'll do it for you again this time. This kind of fish uses the three-slice cutting method, which is the same method you just cut. ”

There are two basic ways to cut fish steaks: the "three-slice method" and the "five-slice method".

The three-slice cut method is a method of dividing the fish into the upper body, lower body, and middle bone. The five-slice cutting method is to cut the upper body and lower body of the fish into two slices from the center, plus the middle bone, a total of five slices.

Among them, the so-called upper body and lower body refer to the fish meat on both sides of the main bone of the fish,

"Although the horse mackerel is very suitable for novices, it also has its characteristics, on one side of the fish, there are lateral lines (sensory organs, one on the left and one on the right). The old man put the fish horizontally on the cutting board, picked up the chef's knife that he snatched from Zheng Ke's hand, then took the knife from the tail, slowly moved forward, and picked out the side line. Cut the internal organs, cut the flesh, then shave off the abdominal bone and small bones, and finally open the kitchen knife at the tail of the fish, and the chef's knife cuts horizontally to pull off the skin.

Although Zheng Ke also often uses the three-slice cutting method to process fish meat, compared with the old man, there is no way to compare it in terms of proficiency or knife skills.

Then the old man cut the steak into fillets, which were thinner than before.

"I'll leave the rest of the whole box of horse mackerel to you, the sooner the better, I have more fish waiting for you to cut later." The old man patted the box, then put away the willow blade. Turn around and leave.

"Grandpa, wait a minute. Zheng Ke hurriedly stopped the old man.

"Why, don't you understand?" the old man glared at Zheng Ke.

"No, I just wanted to ask if I could borrow Grandpa's willow blade. Zheng Ke smiled and scratched his head embarrassedly.

The old man opened his mouth, gritted his teeth one last time, and said, "I will only lend you one day, and tomorrow you must bring your own willow blade." ”

Zheng Ke nodded again and again, let's talk about it after today, as for whether I can find the willow blade tomorrow, then wait for today's training before thinking about it.

took the old man's knife box, took out the willow blade, and a cold air kept releasing outward.

This willow blade is a good knife. Compared to this knife, his own kitchen knife does seem too rudimentary.

"Okay, now that you've borrowed the willow blade, let's get started!" Zheng Ke took out the first horse mackerel and began to take out the fish steak.

The old man gasped and came to the hall, just in time to see Dojima Silver sitting in the hall, so he walked over and sat opposite Dojima Gin.

"Yo, Mr. Sekine, you've finished teaching now?" asked Dojima in surprise.

"Big, can you get me?" the old man rolled his eyes.

Dojima smiled, called the waiter, and ordered a refreshment for Sekine.

"Do you think your students are talented?" asked Dojima Gin.

"How do I know that? Isn't he the student you recommended to me? Say you don't have to draw lots, he's fine. Besides, depending on his talent, he will have to wait until the evening. The old man shook his head, "His basic skills are seventy-seven-eighty-eight, has he ever learned knife work from anyone? But looking at his appearance, he shouldn't often cut sashimi, and he doesn't know the basic grip posture. ”

Sekine thoughtfully pulled out a cigarette from his pocket, and Dojima Gin immediately handed over the fire.