"That, Brother Xiao, what if I can't finish a cart of ingredients every two days?" Zheng Ke looked at the ingredients in the middle of the room again and felt Alexander.

"If the ingredients block the outermost stove, the training ends. Leave the East at once. ”

"Huh?"

Zheng Ke turned his head to look at the ingredients in the kitchen, which was only one step away from the stove outside. According to the amount of today's shipment, more than two-thirds of the ingredients must be eliminated in these two days.

"Can this be done?" Zheng Ke scratched his head, not sure.

"Of course, I did. Xiao Han said softly.

"......" Zheng Ke had nothing to say.

There are all kinds of kitchen utensils and ingredients, and the place to stay has been found, that is, the reception room just now, or the floor bunk, or sleeping on the sofa, Xiao Han can meet all Zheng Ke's requirements, but these are no different for Zheng Ke.

After arranging these chores, the two of them went back to the kitchen again.

"It's noon, do you want to go out to eat?" Xiao Han asked.

Zheng Ke shook his head again and again, he knew very well that his stomach was very hungry, but in front of so many tasks, where was he still in the mood to eat?

Xiao Han was not surprised by Zheng Ke's answer, "Then wait until the afternoon, I'll bring you food." Now, let's start training. ”

I don't know when, Xiao Han put a whiteboard into the kitchen, and then picked up an oil-based pen.

"I've watched your previous competitions, it seems that the Chinese cuisine you cook, mainly Sichuan cuisine and Suzhou cuisine, and sometimes you will cook some Cantonese cuisine, am I right?" Xiao Han looked at Zheng Ke.

Zheng Ke nodded, "That's right." ”

"Because the time is so short, I can't do everything I can't do. Since both of us are good at Sichuan cuisine, let's take Sichuan cuisine as an example, I will tell you how to learn other cuisines, or you still have to rely on yourself. ”

Zheng Ke's face was tense and he nodded slightly, but he felt that even if he taught Sichuan cuisine, there was still not enough time.

"However, I hope you don't give up on other cuisines—you'd better use what I've taught you to use in other cuisines, and besides, these four books are also recipes for Sichuan, Hunan, Suzhou, and Cantonese, and you must read them all. ”

"Okay, Brother Xiao. Zheng Ke took a breath, thinking of the four books, his brain hurt a little.

"Because of the limited time, I won't go into details about some of the things I can learn from books. During this time, I will teach three points. The first is the knife work, the second is the cooking skills, and the third is the part that determines the quality of the dishes you make, the carved plates.

"Chinese cuisine is different from Western food, and many Chinese dishes are decorated with carving knives, which is not available in Western food. According to common sense, this piece should also belong to the category of carving, but because it is plated together, it will be placed in the back for the time being. Moreover, there should be related knives in the tool box I gave you. However, while engraving can enhance the quality of the dish, I don't recommend using it in competitions because of the limited time. ”

Zheng Ke bowed slightly, and glanced at the knife box again, at the edge of the kitchen knife box, there was a small wallet, and after opening, it contained slender knives of different shapes.

Carving knives, poke knives, ring cutting knives, drawing knives...... The various knives used for engraving are arranged in a wallet.

"The estimated time is that it will take two days for knife work, four days for cooking skills and two days for carving. Hopefully, you will be able to complete the task on time. Xiao Han turned around and faced the whiteboard, "Let's start teaching knife work now." Under normal circumstances, Sichuan cuisine will use several kitchen knives, and I have prepared them for you. ”

Zheng Ke glanced down at the kitchen knives in the knife box, there were seven in total, which were slice knives, cutters, machetes, front and back machetes, grits knives, ox ear sharp knives and tweezer knives.

Among these seven knives, there are several knives, Zheng Ke has indeed used them, but there are also some knives that he rarely uses, or even never uses.

For example, grits knives are shaped like a cutting knife, but the back of the knife is wider than a machete, and this kind of knife is generally used to beat grits and mushrooms. In Sichuan cuisine, there are five major grits – chicken grits, meat grits , fish grits, shrimp grits and rabbit grits – and some chefs use this knife to prepare these ingredients.

Beef ear knives resemble horns and are about 20 centimeters long, and this kind of kitchen knife is a professional slice knife used to cut tripe and other ingredients.

As for the tweezer knife, it is also a professional kitchen knife. This kitchen knife is divided into two parts, one is the tweezers and the other is the blade. The blade is used to break through the belly of the fish, while the tweezers are used to remove the bones from the flesh.

These professional kitchen knives must go through a lot of training before they can be mastered.

Zheng Ke raised his eyebrows, he was more confident in his knife work, but in front of these highly professional kitchen knives, Zheng Ke's heart was suddenly a little unnatural.

"I know you're good at knives, but if you want to be a top chef, you have to be proficient in these knives. Next, I'll start demonstrating these knife techniques, and you look closely. Xiao Han picked up a knife and cut off a chicken leg.

"Although there are many cuisines in Huaxia, the knife technique is the same. Your knife skills are also very good, with speed, strength, and skill, so when facing opponents of similar strength, the knife will make the judges have a high opinion of you. But I've also seen your knife technique, and although you have basic skills, you use too few types. ”

Xiao Han put the carrot on the cutting board and continued: "I won't talk about the knife techniques you know, such as cutting, slicing, chopping, chopping, slapping, hammering, chopping, etc. I'll briefly talk about the knife technique that I haven't seen in the video, maybe you will, but, because I haven't seen it, I'll talk about it here, listen to it or not. ”

Zheng Ke immediately lifted his spirits and looked at Xiao Han intently.

"First of all, let's talk about stickiness. Xiao Han picked up the kitchen knife and used the root of the blade to pierce the surface of the chicken, "Sticky, also known as poking, is a knife technique that uses the tip of the knife or the root of the blade to stab into the surface of the ingredients, creating rows of spaced knife edges." Because of this knife method, the tendons or muscle fibers of the ingredients can be pierced, and the seasoning can enter the inside of the ingredients along the knife edge, and after a series of cooking, the ingredients will be crispy and fluffy, and the flavor of the seasoning will also be immersed in the ingredients. ”

"In addition, sticking has another effect, because there are knife marks on the surface, so when the food expands when heated, it fills these knife marks, so that the food does not deform due to heat. By the way, there are still some requirements for this knife method, when the knife is lowered, it is usually from left to right, from top to bottom. There are also requirements for the position of the knife, more where there are more tendons, and less where there are few places, try to keep the ingredients intact. ”

Xiao Han explained while going under the knife. The slice knife is like sticking to his hand, allowing Xiao Han to wield it, and at the same time, the slice knife is like a delicate scalpel, each knife is very detailed.