Zheng Ke bared his teeth, tore off the plasters on his body, pasted five "precious" plasters to the places where they were needed most, and wiped the sweat from his forehead.

I put on more than a dozen plasters in one go, which is really refreshing, but when Zheng Ke took it off, there was an indescribable pain.

Zheng Ke sorted out the knives, carried the knife box, and came to the kitchen. This time, Xiao Han also took out a set of carving knives.

"Have you carved ingredients before?" Xiao Han asked.

Zheng Ke shook his head.

"That's going to be easy. Xiao Han said succinctly, "Even if you haven't carved ingredients, you should have heard that the carved ingredients have greater ornamental significance than edible significance, and many times, they will be used as decoration." ”

"There are four kinds of food carving, namely round carving, relief carving, openwork carving and shallow carving, and the kitchenware used, in addition to your kitchen knife, will also have sub-gauges, that is, commonly used compasses, and may even use glue. Its carving techniques usually include cutting, cutting, poking, spinning, carving, and gluing, which we will introduce one by one later. ”

"First of all, recognize the kitchen knife first. Xiao Han picked up a small knife, a wooden hilt, and a thin blade. This type of knife has a thicker back and a sharper blade.

Zheng Ke speculated based on previous experience that the back of this kitchen knife can put down the index finger.

"This kitchen knife is called a carving knife, and it is the most common of all kitchen knives. At the same time, there are many grips, and many chefs have different habits, and there are certain differences in grips. I often use three grips, the first is the horizontal grip. ”

When Xiao Han said this, he made the same mistake again, but he just showed this technique, and did not describe it much, Zheng Ke could only summarize all the rules by himself.

The so-called horizontal grip technique is to hold the handle horizontally with four fingers, and the direction of the blade is facing inward, opposite the thumb. This grip is often used to carve flowers.

The second grip is a straight grip in which the handle is held with four fingers facing outwards and the back of the knife in front of the thumb, which is usually used to carve the primordial embryo of an ingredient, as well as to carve a rough outline.

The third is the pen grip technique, as the name suggests, that is, like holding a pen, holding the end of the blade and using it to carve the pattern. Sometimes, this technique is also used with wire drawing knives.

There are roughly six types of kitchen knives carved, but there are far more than six. The reason is that there are two types of poke knives, namely round knives and sharp knives, and there are many models of openings for these two types of knives, so the number has increased. However, the use of this carving knife is relatively simple, mainly used to make some feathers or scales and armor.

Xiao Han took out these kitchen knives one by one, and concisely explained the usage, Zheng Ke made up some fragments in his brain, and finally figured out the purpose of these kitchen knives.

Next, Xiao Han briefly said a few common techniques and began to demonstrate.

The types of carvings are generally four categories: plants, animals, people, and buildings.

Plants are represented by flowers, usually chrysanthemums or lotuses, which are the simplest of the four categories. In contrast, animals are much more complicated, because animals are dynamic, to consider the actions of animals, so you must have a good imagination, at the same time, different animals have different difficulties, simple ones such as cows, horses, ducks, geese, more complex ones are dragons, phoenixes, unicorns. If you carve a set of dragons and phoenixes, it is estimated that it will be more laborious than making a dish.

Zheng Ke recalled what Xiao Han had said before, in the competition, it is not recommended to use engraving and plating, so it does make sense, after all, due to time constraints, it is too late to cook.

Xiao Han took the lotus flower as an example and made a demonstration, the carving knife rotated quickly in Xiao Han's hand, alternating between the straight grip and the horizontal grip technique, and after a while, a lifelike lotus flower appeared in Zheng Ke's field of vision.

"Will it be?" Xiao Han looked at Zheng Ke.

Zheng Ke shook his head, he rarely touched these knives, how could he look at them once?

"Very well, practice, these ingredients, I hope you can use them up before dawn the day after tomorrow. After Xiao Han finished speaking, he put the knife wound medicine and band-aid on the countertop, and then left the kitchen without looking back.

Zheng Ke scratched his head, he was not surprised by Xiao Han's style of doing things, but after looking at the ingredients in the kitchen, he still felt confused.

The carving looked simple, and Xiao Han used the carving knife to carve a lotus flower with almost no effort.

But Zheng Ke doesn't think like this, if he wants to carve out a suitable dish, it is really difficult for him now, especially when he encounters a teacher like Xiao Han, who cherishes words like gold, it really gives Zheng Ke a headache.

Fortunately, the carving was also introduced in the books given by Xiao Han, Zheng Ke recalled what was said in that book, and then connected with Xiao Han's explanation and examples just now, and tentatively carved it.

Carving lotus flowers directly has a certain degree of difficulty for Zheng Ke, and he also knows this clearly, so he picked up the carving knife, took out the carrots, and began to practice the most basic techniques, cutting, cutting, poking, spinning, and carving.

It seems that there is a little bit of a connection between carving and cooking knives, such as cutting, cutting, and spinning, but the uses of the two are very different.

The main purpose of these techniques in knife work is to facilitate cooking, flavoring, and eating, while these techniques of carving are to cut off the excess parts, which has a strong purpose.

Zheng Ke picked up the radish, peeled it with a kitchen knife, cut it into a suitable size, and began to pick up the carving knife to remove the ingredients. However, because he hadn't gotten used to the carving knife yet, Zheng Ke really left a few knife marks on his hands.

Zheng Ke hurriedly used knife wound medicine and band-aids to stick to the wound, and at the same time, he also put away his contempt and concentrated on practicing knife work.

Xiao Han never cared about whether Zheng Ke would practice with high quality, and after leaving the Sichuan Pavilion, he directly entered the teahouse, which was still the window position on the second floor. And there, Jing Jiuming was already sitting there, picking up the teapot, pouring the tea into the cup, and savoring it.

"Biluochun. Xiao Han said to the waiter who had just walked to his side.

"Please wait. The waiter turned and left.

"How's his carving skills?" Jing Jiuming asked.

"Zero. Xiao Han said simply.

"Look,I'll just say,Let him enter the Oriental School Park,These things,He's sure to be able to learn。 Jing Jiuming had a rare smile on his face.

"No, I don't. He can handle it. Xiao Han said.

"You have a lot of faith in him. Jing Jiuming looked at Xiao Han angrily.

"His Chinese cooking skills are very good without the East, and the same is true for carving, but he didn't pay attention to it before, and now let him understand it, and after a year or two, he should be able to carve well." Xiao Han closed his eyes slightly and said softly.

"I'm afraid, you're delaying him. ”

"I didn't even delay Fu Xiuyun, how could I delay him? He has a good control of the intensity and knows what to do in order to cook excellent dishes - he uses his brain to cook, not just cooking. Xiao Han opened his eyes and took the tea handed by the waiter.