Before teaching Ye Feng, the head chef first told an allusion to this dish. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Wensi tofu soup is a Huaiyang dish. It has a history of more than 400 years. Legend has it that there was a monk named Wen Si in Tianning Temple, who was good at making all kinds of tofu dishes.

In particular, the tofu soup made with raw materials such as soft tofu and fungus is very delicious, and Buddhist monks who go to burn incense and worship Buddha like to taste this soup, which is very famous.

Because the dish was created by the monk Wensi, people called it "Wensi Tofu Soup", which has been passed down to this day, and today's chefs have improved the ingredients and preparation methods to make it more refined and delicious.

This dish is very particular about knife work, and the ingredients used are cut into thin strips. Only a palm-sized piece of tender tofu needs to be cut out of more than 10,000 pieces to be qualified. And the size is uniform, can not be broken or broken, which is a great test of the chef's skills.

However, in order to restore this famous dish, some restaurants do not have such fine knife skills as a chef, so they give up the all-manual approach and use some crooked brains.

They rubbed the winter bamboo shoots, shredded meat, black fungus, shiitake mushrooms, seaweed, and carrots on a graser board to create fine threads. Tofu is switched to a more viscous lactone tofu, which is squeezed out of the sieve to form filaments. To the point where it's fake.

The head chef smiled slightly: "However, no matter how much they try to figure it out, there is no way to cut the shreds more finely." Our hand-cut shredded potatoes can pass through the pinholes, for example, the pinholes of the No. 4 sewing needle can be worn through 3 pieces. ”

The head chef said as he performed his trick on the board. Use a knife to cut the potatoes into almost transparent slices in a circle, and then cut them into thin strips little by little. "The process of slicing is like peeling an apple, you have to be very careful, if you are not careful, you may cut it off," the head chef said to Ye Feng.

After the shredded potatoes were cut, Ye Feng picked up a shredded potato and passed through the pinhole of a No. 4 needle without much effort, and then Ye Feng picked up two shredded potatoes and threaded them through.

"It's amazing, one pinhole can pierce 3 shredded potatoes, how thin is this," Ye Feng praised with a sigh of praise.

"It's nothing, the best thing is to cut the fresh tofu into hair-like shreds," the chef said with a smile, "If the tofu shreds can be threaded through a needle, it is estimated that there is no problem to wear six pinholes, but the tofu shreds are too soft to be demonstrated." ”

After speaking, the head chef opened a box of fresh tofu on the spot, and demonstrated on the spot, only listening to the sound of the knife chopping board of "tuk tuk tuk", a piece of fresh tofu has been cut into thin slices, and it is impossible to tell that the tofu has been cut into thin slices without careful observation.

The chef then slices the thinly sliced tofu into shredded tofu. "You can't see it this way, you have to soak the tofu in clean water, and the tofu shreds will be separated. The chef gently scooped up the sliced tofu with a knife and soaked it in a clear glass filled with water, and the hair-thin tofu shredded pieces fell apart.

The head chef told Ye Feng, "Not every chef can learn to cut this shredded tofu. Cutting tofu shreds and practicing knife skills diligently is the foundation, but the mentality is the most important. ”

"I have been practicing shredded tofu for 22 years, I don't know how many pieces of tofu I have cut, and I just found the feeling of shredding until the fifth year of practice, the tofu is soft and tender, and it will be chopped if you are not careful", the head chef said to Ye Feng, "Cutting shredded tofu can not touch the tofu with your hands during the cutting process, and you may break the tofu if you touch it." The mentality of cutting shredded tofu is very important, and the person who is required to cut it must have a stable and relaxed mentality, and the person who is quick to temper will never be able to do it, this is a patient job,"

After the explanation, the head chef asked Ye Feng to practice by himself, and then handed over his hands and left.

"Little evil, do you think you can get this?" Ye Feng secretly called out the little crab.

The little crab hesitated and said, "If you can make it, you can make a script and cut it, but I can't improve the accuracy of tofu shreds to such a high level." ”

"Then let's make a script and practice first?" Ye Feng said.

"That's it, let's take a look. "The little crab was a little hit.

Ye Feng gently picked up a piece of tofu and placed it on the board, took a deep breath, and began to cut it. Cutting this is much more difficult and tiring than cutting shredded potatoes. After cutting a piece of tofu, Ye Feng gently shoveled it up and put it in the clear water, and the tofu shreds of different sizes and lengths were scattered, some of them were sticky, and some were simply small tofu dices. Seeing Ye Feng, he couldn't help but shake his head.

Xiao Maozi didn't know when he slipped over, "Xiao Feng, you have been fooled, my uncle's unique skill is not so easy to learn." None of his seven apprentices learned this skill. I didn't learn to be whipped by my uncle. Hehe, he found you, didn't you see that his eyes were green?"

"It turns out that I didn't pick up the cheap, but I fell into bad luck?" Ye Feng said in surprise.

"It can't be said that you are unlucky, after all, there are many people who want to learn art from my uncle, and I have never seen him teach you so attentively. Little Maozi grinned.

"That's okay! Others can't do it, it doesn't mean I can't do it, I said that if I can practice, I will definitely be able to practice, do you believe it?" Ye Feng said very seriously.

Ye Feng was immersed in it wholeheartedly, and even the time to learn painting and computer was affected to a certain extent, and the two masters also rushed to the cafeteria to accuse Chef Deng, as a result, the chef took out the treasured sealed jar wine, and quickly got the two masters, and patted his chest and said to Chef Deng, "You can borrow this apprentice for as long as you like!"

Because of the help of the little crab, Ye Feng's progress was very fast, and after returning home, without tools, the little crab also tried his best to simulate the environment of cutting shredded tofu, and controlled Ye Feng to practice.

Ye Feng began to try to cut shredded tofu blindfolded. In fact, if you want to cut tofu into such thin shreds, you can only rely on the feeling in your heart, so it is actually the same whether you look at it or not. I often got injured during the first practice and accidentally cut my finger. After about a week of non-stop practice, he was able to expertly cut shredded tofu blindfolded.

For all of Ye Feng's actions, Chef Deng is insightful. Originally, I thought that Ye Feng would take at least half a year to get started, but it turned out to be cut in a week, and the chef was very shocked.

Why is there such a big gap between people and people? I used to practice cutting shredded potatoes by myself for eight months. Why is it that now, Ye Feng can cut tofu in less than a week?

It's incredible, it's unreasonable.