Whether it is this life or the previous life, for Shu Jin, sitting in a bright classroom is a very distant memory.

Guozijian's newly established cooking class, just like arithmetic, calligraphy as a minor subject, like learning, interested can sign up, just after the foreign mission to bring the students entrance examination, the statistics of the kitchen class is also completed.

Since you want to learn cooking, you have to do more when you go to class, so the classroom of the cooking class is specially renovated according to Shu Jin's requirements:

In the spacious classroom, there are nine rows of long tables with five columns each. The table is 80 centimeters wide and 1.2 meters long, and knife holders have been placed on each table, but because they are not used too much for the time being, only two simple kitchen knives are placed in the knife category; There are also polished wooden boards and rolling pins on the side of the knife holder, and no utensils in the classroom are allowed to be taken away;

Unlike the next classroom, there are two smaller classrooms connected to this one, one for spices, various ingredients and cooking utensils, and the other for the stove.

All students who come here are given a robe to wear during their cooking lessons. The utensils and the like are engraved with the pattern of the national eunuch, and there is a special person to count them before and after class; If the ingredients used in the class are not cooked, the rest will be sent directly to Guozijian's kitchen, so that the ingredients will not be wasted.

According to Shu Jin's requirements, the list of students who signed up for the cooking class was sent to Shu Jin on the first day of the class, because there is a sage training of "gentlemen are far away from cooking", so in Shu Jin's opinion, there should not be many people willing to come to learn this course. However, what surprised her was this. There are more than 80 students on the list, and most of them are not female students.

In this list. Shu Jin also saw familiar names: Li Hengchang and Qiao Hongyi. I don't know if the two of them are in the name of the idea of cheering themselves up.

Because of the large number of applicants, for the sake of teaching effect, the students of the kitchen are divided into two classes, with eight classes per month, and each class is one hour. As for the textbook, Shu Jin is the textbook.

"The fresh ingredients are the best to prepare, and the dry goods all depend on the increase. The soup is out of twelve, and the dish is flavored by three points. ”

Shu Jin's teaching is naturally not like the master of other subjects, just sitting on the podium and shaking his head. She was now talking as she walked along the gap between the tables with her hands behind her back.

"This is talking about the four major skills in cooking: knife work, hair growth, soup making and fire skills. Superb cooking or not. It also depends on these four skills.

And if these four skills are explained in more detail, there will be too many. For example, knife work and hair growth are mainly for the early treatment of ingredients. The knife method alone can be divided into six categories: cutting, slicing, chopping, splitting, patting, and chopping, and then refining, each of which can be divided into several kinds, for example, cutting includes: straight cutting, pushing cutting, pulling cutting, sawing, guillotine cutting, rolling cutting; There are push blades, broach blades, oblique blades, reverse blades, saw blades and shake blades. I won't go into details.

The skills used in cooking will be slowly experimented and learned in the future, if there are any problems in learning. Feel free to ask me. If you are interested in learning this subject well, you can practice more if you have the opportunity. Today, we are practicing the two most basic things in knife work. ”

"All the skills of the chef are complementary. Whether or not you can make a good dish is not something that can be successful by a single skill, but also the choice of ingredients can also determine whether the dish is delicious or not. So, before you decide how to do it, make sure you have the ingredients in hand.

Ladies and gentlemen, if you have ever been in the kitchen, please get up. ”

Shu Jin didn't know why these people chose to take this class, but she didn't think that all of these people liked to cook, so they came to class. Maybe most of them are still out of curiosity, and as a student of Guozijian, I'm afraid most people don't even know what the kitchen looks like, right?

That's why she asked.

This is the first class, although Shu Jin is not expecting Guozijian to teach a few famous chefs in this cooking class, but it would be a shame if these students lost interest in cooking after a class. Therefore, in the first lesson, it is necessary to let these students do it and keep them interested in cooking.

Most of these people are children of rich families, and their ten fingers don't touch the spring water to grow so big, I'm afraid they can't even recognize all the ingredients, right?

Sure enough, only a few people got up for this question, including Qiao Hongyi.

"Very well, you guys come with me."

With that, Shu Jin took a few people into the small room on the side, selected a few ingredients, and then distributed them to everyone. Shu Jin took radishes, cabbage, chicken, pork and other very recognizable ingredients.

"The ingredients have been distributed, and now each of you will have a turnip, a cabbage, a piece of chicken and a piece of pork in front of you."

Shu Jin also had these few things in front of her, she asked everyone to clean their hands, then pulled out a kitchen knife and began to process these few ingredients. Diced radish, sliced cabbage, diced chicken, shredded pork, while cutting, Shu Jin explained some basic knowledge:

"Among chefs, there are red cases and white cases. The so-called red case mainly refers to the cooking category of meat dishes and bowls and steaming bowls, including braised pork, crispy meat, honey meat, bad meat, pork ribs, meatballs, elbows, water cabbage dishes, etc.; The white case mainly refers to pasta, cooking cakes, pastries, etc., everyone has just come into contact with these, so there is no need to subdivide, pay attention to my movements, if you want to make a good dish, you have to observe carefully. ”

When it comes to cutting meat, Shu Jin specially talked about the precautions, you must pay attention to the texture of the meat before cutting, and the taste of the meat will be different from that of longitudinal cutting.

Shu Jin's movements were not chaotic at all, and he quickly finished processing the ingredients, and then let these students start processing. Then she walked around, affirming what she had done well, and giving a little guidance if she made a mistake.

The two kinds of green vegetables and chicken are just the technique of cutting straight and pushing the blade, which is very simple, and these students are doing these for the first time, so they feel very novel, and if they get Shu Jin's praise, they will be in a better mood. It wasn't until later when processing pork that these students discovered that shredding was more difficult than dicing.

And the things they cut out are also all kinds of things, Shu Jin cut out half a centimeter, about seven or eight centimeters long shredded meat, but when it comes to the students, it becomes meat strips, diced meat, and even minced meat.

When Shu Jin said to stop, the students immediately saw the difference between what they cut and what Shu Jin cut. Obviously two simple cutting methods, why are they different from Shu Jin?

But because of this, they are more motivated to learn. (To be continued......)