The position of the No. 7 wok, under the cooking table, the straight knife in Wang Ming's hand was slightly grasped, and after rubbing it twice on the hand cloth on the side, he slowly put it into the box of the carved knife, looking at the purple-red rose in the palm of his hand, the corners of his mouth raised a trace of arc, and when he whispered, he also had a further understanding of the continuation of the three-way knife technique. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

One of the biggest changes in the continuation of the chapter, in addition to the randomness of the knife, in the action of holding the knife and the use of the strength of the wrist, it is also more changeable, which also makes Wang Ming faintly have a trace of speculation, this so-called continuation of the chapter, it seems, created specifically for carving.

When the roses were just carved, at the beginning, the knife holding technique and the knife he used were decent, and he carved in full accordance with the three-way knife method, although the effect was not bad, but it gave Wang Ming the feeling that it was a little imperfect, and he always felt that something was missing, until he carved out the petals of the first two layers, a whim occurred in his mind, and some ghosts made the gods show this continuation, and the effect of this continuation, even Wang Ming himself, his heart was a little shocked.

After pondering for a moment, Wang Ming shook his head and slowly suppressed this trace of doubt, no matter what, it can be regarded as making the best use of things, which can bring a huge improvement to his skills, which is a good thing after all, and therefore, Wang Ming is too lazy to ponder the true use of this knife technique.

"I just don't know, if Lu Tianfeng really has the rest of the fragments in his hand, he has the opportunity to integrate them and form a complete three-way sword technique, how powerful it will be."

Wang Ming secretly said in his heart, for the first time, he had an extremely strong interest in this knife technique, and he also had a trace of interest in Lu Tianfeng, who was chattering with the gods, and was able to master the fragments of the three-way knife technique, which also indirectly explained one thing, Lu Tianfeng's knife skills were also very powerful, although Wang Ming had never seen it, he could be sure.

"Whew."

With a gentle sigh, Wang Ming raised his head, and through the space under the conditioning table, he saw at a glance that Zhong Ge was stunned on his face, and the latter's eyes were full of disbelief, staring at the beautiful rose in Wang Ming's left hand.

"Ahem, are you stupid? What are you in a daze? ”

Wang Ming coughed dryly, put aside the roses carved out of his hand, and said to Zhong Ge, who was stunned, as his voice fell, Zhong Ge was slightly stunned, and then, with a flattering smile on his face, he came to Wang Ming and squatted down when he bypassed the conditioning table.

", real people don't show their faces, I always thought you were better at cutting and wok, but I didn't expect it, I also have such a study of carving, let's talk about it, how did you do it."

Zhong Ge asked softly with a flattering smile on his face, and the excitement in his eyes made Wang Ming shake his head helplessly.

"What and how? It's not that you haven't seen carving, I can only simply carve some flowers or something, as for other food carvings, I haven't tried it yet, but Li Wang, the boss of the cold meat room, has done it in a star-rated hotel before, and his carving should be quite powerful. ”

Wang Ming had a smile on his face, and said to Zhong Ge, who was full of anticipation on the side, and as his voice fell, Zhong Ge pursed his lips, but the flattering smile on his face was even stronger, even with a slightly cheap expression.

"Hold the knife, Li Wang carved I have seen, although the carved finished product is also very good, but it is very careful, very serious, and very slow, but like the way you just hold the knife and the speed of carving, I have never seen it, it is too special a cow fork, brush a few times, this flower is carved out."

Zhong Ge said with a look of curiosity, looking at Wang Ming with pitiful eyes, as if as long as Wang Ming could tell him the answer, he would do everything he promised, and when he looked at Wang Ming's heart, he reached out and pushed Zhong Ge's shoulder.

"Dead, stay away from me, I can't stand this look..."

Wang Ming's brows were slightly furrowed, but there was a look of crying and laughing on his face, and when he reached out to push Zhong Ge away, Zhong Ge also played a scoundrel, grabbing Wang Ming's arm, shaking, and looking cheap, so that Wang Ming was finally defeated.

"In fact, as long as the carving is attentive, no matter what method of holding the knife can carve a good work, I have been practicing this knife for many years, want to learn it at once, it is impossible, and, suitable for my knife technique, not necessarily suitable for you, everyone, must find the most suitable method for themselves, in order to be able to quickly and effectively improve themselves."

"And the catering industry, whether it is knife skills or wok, is very simple, four words, hard work, only in this way, can you continue to improve yourself, if you want to find a shortcut, it is almost impossible."

Wang Ming's face was serious, his eyes fell on Zhong Ge's body, and he spoke slowly, and as his voice fell, Zhong Ge fell into a short silence, and then nodded.

"That's right, you're right, it's not suitable for someone else, it's suitable for me, in fact, think about it, my sword skills are not bad, but compared to you, a perverted guy, there is a slight gap."

Zhong Ge took a deep breath, and when he said with a smile, he slowly stood up, looked at the scattered dishes on the cooking table, walked over, and when he came back, he was holding a kung pao chicken in his hand.

"Come on, it is estimated that after this dish is cooked, it is time for the wedding banquet to be served, I see that Li Wang's side has already prepared cold dishes."

After quickly starching the chicken in his hand, Zhong Ge said with a smile, and then put the pulped chicken on the cooking table, turned around and washed his hands, and quickly returned.

Wang Ming quickly turned on the hot oil, and after he fried the kung pao chicken with his hands and feet, the waiter's hysterical shouts came from the direction of the dish.

"Fourteen tables for the wedding feast."

The moment the roar fell, almost all the eyes in the kitchen were focused in the direction of the food delivery, looking at the teasing food delivery staff, many people laughed and cursed in a low voice, preparing for the work in hand.

Compared with other positions, there is undoubtedly a lot more relaxation on the pier, there are no scattered zero-point diners, a simple table, and it is relatively easy for the master of the side dishes, just like Wang Wendong and others now, after putting the accessories of the same dish on the cooking table again, several people began to chat and fart and brag together.

On the wok, as the remaining six woks were lit one by one, the temperature in the kitchen also slowly rose, and the sound of the flame whining accompanied by the rest of the noise suddenly resounded in the kitchen.

Wang Ming poured a large amount of water into the pot, the flame roared, not long after, began to have signs of boiling, after the shrimp was first put into the pot, as the water in the pot boiled, in addition to the lily, the rest of the accessories such as red kidney beans, celery, etc., were also put into the pot by Wang Ming, after adding a little edible alkali, began to blanch.

Because of the addition of edible alkali, the celery in the pot is more verdant, after boiling again, Wang Ming took a colander, salvaged it out one by one, and quickly cooled it with cold water to prevent dehydration of the raw materials when the heat rises.

After quickly cleaning the wok, the bottom oil is injected into the pot, and then, after adding a small amount of water, edible salt and chicken essence, nearly half of the raw materials are poured into the pot, after stir-frying, Wang Ming holds the starch in his hand, evenly outlines the dishes, and with the fire rising, he turns around again, adds a little pepper oil, turns the spoon out of the pot, and carefully moves it to the pot rack on the cooking table behind him.

The only two points to pay attention to are one is to quickly rinse with cold water after blanching, otherwise, the corn kernels as frozen goods will shrink due to water evaporation, and the celery will also accelerate the oxidation rate because of the heat, so that it will no longer be green, but will be a little yellow.

And the second point, is when stir-frying thickening, the amount of starch must be in place, a failure to thicken, will affect the brightness and taste of the overall dish, the thickening of vegetarian dishes is quite particular, if the vegetarian dishes are put on the plate, there will be a part of the juice flowing out, known as the oil in the thickener, this category, belongs to the next grade.

The finished product of the dish is bright in color and full of surface brightness, which is called oil thickening, and in this step, the starch and the edible oil of the base have been fused together, and the dish is bright but not greasy, which is a high-quality technique in the vegetarian dish.

On the cooking table, a full seven parts of the hundred-year-old harmony exudes bursts of fragrance, the red of red kidney beans, the emerald green of celery, the yellow-orange-orange corn kernels, the bent white shrimp, and the crystal clear lily slices, when combined, there is a burst of oily feeling, but there is not the slightest grease stain or starch sliding to the bottom of the plate.

"Oxfork."

Thumbs up to Wang Ming, Zhong Ge said with a smile, as his voice fell, he picked up two of them and walked over to the food port, and the three fats who were in the steamer position also nodded secretly, and when he came, he helped Zhong Ge to bring the century-old good to the food mouth.

After cooking the fourteen hundred-year-old good dishes out of the pot, Wang Ming poured half a pot of cooking oil into the pot, and when the temperature rose rapidly, Sanpang took out the elbows that were still exuding heat from the steamer, placed them on the plate one by one, controlled the soup in them, and then patted the starch and egg liquid and put them behind Wang Ming.

The oil temperature in the pot rises, and the portions of the pot roast elbows are fried, and the place where they are put on the pier is changed to a knife and plated, while the other woks are also quickly cooking the dishes needed for the wedding banquet.

Plates of sweet and sour carp, fried crab with green onion and ginger were also cooked out of the wok next to it, seven woks, twelve hot dishes, although the number of portions is more, but one person can't even divide two dishes.

Quickly salvaged the last pot roast elbow and put it aside to control the oil, on the pier, Wang Wendong took the list in his hand, was slightly stunned, and walked over to Wang Ming.

"Golden fried rice?"

Recommend a book...... The author is a.,Ming name is Chen Erfa.,Several.,Pet master of god-level live broadcast.,He told me.,The first few photos,To make the protagonist princess ...... It's horrible, like siblings to go check it out (to be continued.) )