Bai Xiaobai picked up a pair of original chopsticks and couldn't wait to taste the new products.

But before tasting it, he found a big problem.

This special cold cucumber is cut with the Lingyi flower knife method, although the whole one is cut into slices, but each slice is continuous, so the whole cucumber is still complete, and there is no way to use chopsticks to pick up a single slice.

Bai Xiaobai suggested with his mind and system, "System, this special cold cucumber is a whole strip of continuous slices, and the chopsticks are constantly clamping, so it is best to provide a small cutting knife, so that it is more convenient to eat." ”

The cold electronic voice then replied:

[The host's suggestion has been adopted, the small cutter has been prepared, in the glass kitchen, the host please check.] 】

Needless to say, the efficiency of the system is self-explanatory.

Bai Xiaobai returned to the glass kitchen, and sure enough, there was a small square wooden box on the counter of the cabinet, and the box was organized and filled with small cutters.

The small knife is very similar to the main table knife used in Western food, it is bright and bright, heavy in the hand, it looks like it is specially made of high-quality stainless steel, and the words "Xiaobai Restaurant" are branded at the handle of the knife as always.

Bai Xiaobai picked up a table knife first, and cut a few slices along the slicing position of the cucumber.

Then pick up a slice of cucumber with chopsticks, dip it in the cold sauce slightly, and put it in your mouth.

With a little chewing, the whole taste bud cells are white. Immediately cheered.

Bai Xiaobai, a cold cucumber, has opened a store many times before, but it is the first time to eat this taste in my mouth like now.

This cold cucumber is particularly light and refreshing in the mouth.

When chewing, the cucumber is exceptionally fresh and crisp, so you can feel the obvious rhythm and rhythm of your teeth.

Crushing cucumbers with teeth, the unique fragrance of fresh cucumbers mixed with delicious cold sauce instantly fills the mouth, this special salty and cool fragrance is simply irresistible.

It's a simple side dish, but it's indescribably delicious.

The taste is sweet and sour with a slight spiciness, and people can't help but secrete a lot of saliva in their mouths. In particular, the unique spiciness in this cold sauce tightly wraps the tongue and is extraordinarily mild, making people feel the spicy taste at the same time, but also has a faint sweetness aftertaste, which is completely different from the fruity spiciness, which is really memorable.

Although it tastes good, eating herbal tea alone is not good for the body.

Bai Xiaobai put down his chopsticks and went back to the glass kitchen to make a bowl of special lotus leaf lean porridge and a special golden butter stick, which was eaten with a special cold cucumber for supper.

A mouthful of porridge, a mouthful of fritters, and then a slice of cold cucumber, although it is not a big fish and meat, but this feeling is too satisfying.

Delicious!

Bai Xiaobai's hands and mouth couldn't stop at all, let alone how refreshing it was.

Naturally, a dish of cuisine must take a little thought, and the previous system cuisine was no exception.

This time, the special cold cucumber is the same.

Although it is a small dish, it can be said that it is both simple and difficult to make.

The simplicity lies in the fact that there are relatively few steps in this new dish.

There are two difficulties in the production of this new product, the first difficulty is knife work, and the second difficulty is to adjust the cold sauce.

This time, the knife work of the new product can be said to surpass any previous system food.

There has always been a saying in the chef world that to test a chef's knife skills, as long as he makes three dishes, one is Wensi tofu, one is buttoned three wires, and one is a cucumber.

Needless to say, the difficulty of the first two is to cut all kinds of tofu, ham and other ingredients into thin as cow's hair, without decades of effort, it is a fantasy.

The latter is not simpler than the first two, and to do it, you must master the Lady Flower Knife Technique.

This knife method is simple, that is, on one side of the original ingredients, with a wheat ear-shaped flower knife to cut again, and then turn the original ingredients 180 degrees, with the knife method to cut again, so that the depth of the knife pattern on both sides is about four-fifths of the raw materials, it is considered to be cut and continuous, after the original ingredients are lifted and stretched out in this way, the cutting surface on both sides will be expanded into a cloth-shaped, just like a large spring roll, and the shape is particularly beautiful and beautiful.

This knife technique is easy to say, but not easy.

To cut into even slices, even and continuous cucumbers, must be hand, eye, knife three, in short, the need for eyes and hands, the knife is fast, decisive and delicate.

If you cut off the cucumber, the whole dish will be wasted.

Of course, in order to save effort and reduce the difficulty, some families usually carry a pair of chopsticks under the cucumber.

In doing so, no matter how the knife cuts down, it will be cut on the chopsticks to prevent the cucumber from being cut.

However, this practice of cutting corners also has a drawback, one is that the cutting is slow, and the other is that the depth of the cut is often different, and the knife is rough and incoherent, so after making the cucumber of the coat, it is often unsatisfactory and not perfect.

When Bai Xiaobai cuts the cucumber, he doesn't need to put chopsticks under the cucumber at all, he completely relies on hard knife work.

Because of the devil training of flower carving, Bai Xiaobai's already good knife skills have unconsciously reached a higher level.

He now completely cut a cucumber in just 10 seconds, which is almost terrifying.

Of course, the reason why this special cold cucumber is not directly sliced, but made into a complex coated cucumber, is not only for the sake of beauty, but also because of the special seasoning process.

If you want to talk about the seasoning process, you must first talk about the production of cold sauce.

This time, the salad is very special.

The cold cucumber that Bai Xiaobai just ate tasted was sweet and sour with a slight spiciness, which made people can't help but secrete a lot of saliva in their mouths.

In particular, the spicy taste in the cold sauce is particularly mild, not pungent to the tongue, and the aftertaste is faintly sweet, which is completely different from the spicy flavor of the supreme chili sauce with a faint fruity aroma.

And no wonder!

In fact, the spiciness in the salad this time does not come from the chili pepper, but from a unique flavored fruit - dogwood.

Dogwood, also known as Yue pepper, is an evergreen plant with an aroma.

As early as the Western Zhou Dynasty, there were records of dogwood.

The poet and Buddha Wang Wei of the Tang Dynasty are even more famous, and his poems have been passed down for thousands of years.

"Being alone in a foreign land as a stranger, thinking of relatives every festive season. The remote knowledge brothers ascended to the heights, and there was one less person in the dogwood. ”

Dogwood was both wild and cultivated in ancient times. Because after the cornel fruit is ripe, it naturally has a pungent and spicy taste, so it was used as a seasoning as early as the Western Zhou Dynasty in China.

Before the Ming Dynasty, when chili peppers were not introduced to the Chinese Kingdom, this seasoning has always been the main source of spicy flavor in Chinese cuisine.

However, with the introduction and promotion of chili peppers at the end of the Ming Dynasty, chili peppers occupied the stage of the spicy flavor of Huaxia seasonings, and correspondingly, dogwood gradually withdrew from the historical stage.

Today, throughout China, there are only a handful of restaurants that use dogwood as a seasoning.

This time, dogwood is used in the cold sauce of the special cold cucumber.