Hu Yang also smiled and said to Wang Nuannuan: "Godfather and Godmother election conference, do you want to sign up?" ”

Wang Nuannuan was stunned for a moment and asked, "Is it you and Bingyu's child's godfather why are you holding the election?" Why didn't you tell me who was elected? It's not fair, I didn't even participate, I asked for a new selection. Pen ~ Fun ~ Pavilion www.biquge.info"

After Hu Yang also slapped his head and told Wang Nuannuan all the time, Wang Nuannuan also gave Hu Nuannuan a blank look, blushed and became embarrassed, but he still quickly entered the theme and said to Hu Yang: "Your movie has been cut, it is all cut according to your requirements, I have already seen it, do you want to watch it, if you don't watch it, I will arrange the release." ”

Hu Yang thought for a while and said, "Did you bring it?" I'll take a look later, you can arrange the release first, just release it on time according to the time we set before, and the publicity work will be handed over to you. ”

Wang Nuannuan also nodded and said, "Well, then I'll go first, you remember to watch the movie and give me an answer." ”

"Okay, I'll see." Hu Yang took the USB flash drive that Wang Nuannuan gave him and said.

After Wang Nuannuan left, everyone also left one after another, after all, the godfather and godmother have already been done, and many people still have to go through today, after all, not everyone is as idle as Populus euphratica.

When everyone leaves, Brother Xiao Ming also said goodbye to Yang Ying and went to work, Yang Ying stayed, anyway, she didn't have anything to do, it was good to accompany Ye Bingyu at Hu Yang's house, of course, Nicholas Tse stayed behind, Nicholas Tse didn't accept other announcements after accepting Zhou Lianjun's invitation, not to mention that he wanted to learn to cook with Hu Yang, basically he didn't want to accept any announcements, poor Zhou Lianjun couldn't do it, and he had already rushed back to Hangzhou.

When it was time to cook at noon, Hu Yang took Nicholas Tse to the kitchen, and then said: "I will start to teach you to cook now, how much you can learn depends on how much you can master, cooking any dish, it is difficult to leave the important process of knife work, now it can be mainly divided into these twelve kinds of knife methods: cutting, slicing, cutting, chopping, chopping, cutting, scraping, food carving, usually we use the most is cutting, cutting, chopping, today I will teach you to cut this cutting, cutting vegetables, cutting meat, cutting cakes, cutting cakes, cutting noodles, cutting vegetables, etcThese are the most used knives in cooking, seemingly simple knife work, in fact, there is a lot of knowledge in it, different raw materials, need to use different cutting methods. ”

Populus Hu made the blade of the knife at a right angle to the raw material on the cutting board and then said: "This is called the straight knife method, according to the nature of the raw materials and the different cooking requirements, the straight knife method is divided into three types: "cutting", "splitting" and "chopping". It is generally used for boneless raw materials. Because the boneless raw materials are also old, tender, brittle, etc., due to the different focus points, they can be divided into the following types: straight cutting, push cutting, pulling cutting, sawing, guillotine cutting, rolling cutting. ”

"Press the raw material with the left hand, hold the knife in the right hand, cut straight with a knife, the focus point is covered with blades, and the force before and after is consistent, this is a straight cut. When you become proficient in straight cutting and accelerate quickly, you will form such a 'jump cut' like this. After speaking, Hu Yang also did it, and what is called "jump cut" on one side.

"Straight requirements: First, the left and right hands must have rhythmic coordination. The left hand presses the raw material steadily, and constantly moves back according to the thickness, length, shape and other requirements of each raw material. Hold the knife in your right hand, use your wrist strength, and as your left hand moves, you will cut straight down with one knife at a time, moving the same distance. Second, the knife is vertical, and the knife edge is not deviated. The knife is not straight, which not only affects the neatness and beauty of the raw materials, but also easily cuts the sawdust of the vegetable pier, so that the sawdust is mixed into the raw materials and affects the quality of the dish. The straight cutting knife method is widely used and is generally used to process boneless and brittle raw materials, such as tender fresh bamboo shoots, coconut white, potatoes, etc. Hu Yang said to Nicholas Tse while cutting the white of the cocoon.

Nicholas Tse also learned from Populus euphratica and cut the first cocoon white, Populus Hu watched Nicholas Tse chop vegetables from the side, after all, Nicholas Tse still has a foundation, so it is very fast to get started.

Hu Yang took a piece of meat and put it on the cutting board and then cut the edge and said: "The cutting edge is pushed forward from the back, the force is on the back end of the knife, and if the knife cannot be pushed to the end, it will not be pulled back, and the raw material will be cut off, which is called pushing and cutting." When pushing and cutting, there should be a rhythmic coordination in the right hand, press the raw material in the hand, and push forward with the knife in the right hand to apply wrist strength. The push-cutting knife method is generally used to process raw materials with smaller shapes. Some raw materials have a loose texture and are easy to crumble or spread apart with straight cutting; Some raw materials have strong toughness, and it is not easy to cut straight cutting, and it is not easy to cut neatly, so the use of push cutting method can adapt to the characteristics of these raw materials. Such as cooked fatty meat, shredded meat, shredded tofu, 100 pages, etc., it is suitable for pushing and cutting, come and try it. ”

Hu Yang handed the knife to Nicholas Tse and asked him to try it, the meat cutting of Chinese food, Nicholas Tse followed the method taught by Nicholas Tse, posed for the knife, and then pushed the knife in, Hu Yang also nodded in agreement and said: "Well, you did a good job, in order not to waste time, I'll come next." ”

Poplar took the knife and cut the meat as quickly as possible, Nicholas Tse was also stupid to watch from the sidelines, because he had cut it himself just now, so he knew that it was not easy to cut it like this, but why could he cut it so smoothly.

Then Hu Yang explained the remaining several knife techniques to Nicholas Tse, because several of them are not used today, so they also said it verbally, and did not really cut it to him: "Pull cut, pull cutting knife technique is suitable for boneless animal raw materials with strong toughness, because there are more tendons in tough raw materials, it is not easy to cut off with straight cutting or pushing cutting method, so it is treated with pulling knife technique." When this knife technique is done, the knife is aimed at the raw material to be cut from the left front to the right rear draw, so it is called "pulling and cutting".

Sawing is a combined knife technique of push-pull cutting that is used to cut thick and tough raw materials. Generally, it is to cut large slices, and the method of moving the knife is to use less force when cutting materials, and the knife technique of pushing and pulling is slow, such as sawing, so it is called "sawing". Such as cutting white meat slices, shabu mutton slices. Slices of bread and other products are cut with a sawing knife.

The guillotine cutting knife technique is a knife technique that imitates the work of the guillotine, and is specially used for changing the knife technique of cutting raw materials with shells. There are two methods, one is to hold the handle of the knife with the right hand, hold the front end of the back of the knife with the left hand, first press the tip of the knife at the part of the object to be cut, do not make the knife slide, and then press the handle down with the right hand to cut off the object; Another kind of guillotine cutting is to press the knife on the part of the raw material to be cut, hold the handle with the right hand, press the front end of the back of the knife with the left hand, and press down with both hands at the same time or alternately to cut off the object, so it is called "guillotine cutting".

Roll cutting, when changing the knife to a small and crisp round or oval vegetable raw material block, the raw material must be cut and rolled at the same time, so it is called "rolling cutting". Roll cutting is to press the raw material with the left hand, hold the knife perpendicular to the raw material with the right hand, and roll the raw material with each cut. ”